Pingtan Fish Balls

Pingtan Fish Balls

　　Pingtan Fish Balls are a specialty of Pingtan County in Fuzhou City, Fujian Province. These fish balls retain the simple texture of the fish meat, with no filling inside—they are solid and have a smooth, tender, and crisp bite.

　　Fish balls are a common dish on modern dining tables, and Pingtan Fish Balls are famous for their focus on ingredient quality and preparation techniques. The fish balls are mainly made from fresh yellow croaker, mackerel, eel, and small dogfish. The fish is minced, then mixed with an appropriate amount of ginger juice, salt, and MSG to form a fish paste. Potato starch is added, stirred well, and then the mixture is shaped into small balls and boiled in hot soup until cooked.

　　Pingtan mackerel fish balls are porcelain-white in color, bouncy yet not greasy, bursting with freshness upon the first bite. Just the aroma is enough to make you feel full, but after a few chews, the delicious broth overflows in your mouth, delighting every nerve—making you want to eat your fill in one go.