Huangpi Three Delicacies

Huangpi Three Delicacies

　　Huangpi Three Delicacies is a traditional local dish from Huangpi District in Wuhan, Hubei Province, with a history spanning several hundred years. The "Three Delicacies" refer to a combination of three dishes: fish balls, meatballs, and meatloaf. It is a staple at local New Year celebrations and weddings or funerals, with the saying, “No feast is complete without the Three Delicacies, and the Three Delicacies aren’t truly good unless they taste great.” Each of the three has its own traditional preparation techniques.

　　It is also called “Huangpi Three Delicacies” because the three dishes can be cooked together in one bowl while maintaining their distinct flavors.

　　Preparation Method:

　　Each of the Three Delicacies has its own traditional preparation technique. Fish balls are made by mincing mandarin fish, then mixing it with egg whites, scallion whites, ginger juice, lard, and other ingredients. Meatballs are made by mincing pork leg meat, combining it with fish paste and various seasonings, then deep-frying the mixture. The ingredients for meatloaf are the same as those for meatballs, but it is shaped into a loaf and steamed. When the three dishes are cooked together, the fish takes on a meaty flavor, and the meat gains a hint of fish aroma, resulting in a unique taste. Because the names of the three dishes contain the characters for fish (鱼), ball (丸), and loaf (糕)—which sound like “abundance” (余), “circle” or “reunion” (圆), and “high” or “promotion” (高)—they are imbued with the symbolic meanings of “abundance every year,” “family reunion,” and “advancing step by step.” For good fortune, they are an essential dish during festivals and holidays. In 1941, people from Huangpi opened the Huangpi Heji Restaurant on Datong Street in Hankou, bringing the Huangpi Three Delicacies to Wuhan and further elevating the quality of this rustic dish. The fish balls became tender, the meatballs fluffy, and the meatloaf soft—making them very popular.

　　For fish balls, a more common version uses locally abundant freshwater silver carp, or better yet, grass carp (Ctenopharyngodon idella). The scales and skin are removed, then thin layers of fish flesh are scraped off the fish with a knife until the reddish flesh is visible. The pure white fish flesh is then minced and mixed with egg whites, scallion whites, ginger juice, lard, starch (not too much, or it will seem fake), and other ingredients. The mixture is whipped by hand at high speed to incorporate plenty of air until the fish balls float in water—a sign they’re ready. They are then boiled in water to finish. The result is a smooth exterior with a soft, airy interior. For storage, after boiling the fish balls, let the water cool, add a few scallion leaves, and place the fish balls in the water; they can stay fresh for several days. Do not refrigerate or freeze them, or they’ll turn as tough as frozen tofu. The commercially frozen fish balls you find in markets are absolutely not comparable to these in flavor—how else could the freshness come through?

　　For meatballs, pork (preferably 70% lean and 30% fat) is minced and mixed with fish paste (the leftover red flesh and bones from making fish balls), starch, and various seasonings, then deep-fried until golden brown on the outside and tender inside. After frying, excess oil is drained, and the meatballs are stored in a cool place. The ingredients for meatloaf are the same as those for meatballs (but use white-colored fat, and you can add tofu skin, locally called qianzhang), which are shaped into a round cake about 4 cm thick and steamed. Once cooked, it is sliced into pieces that are very elastic and rich but not greasy.

　　When the three dishes are cooked together, the fish tastes meaty, and the meat has a fishy aroma—offering a unique flavor. Served in one bowl with two white (fish balls and meatloaf) and one golden (meatball) item, it adds a festive touch to any table. Because the names of the three dishes include the characters for fish, ball, and loaf—which sound like “abundance,” “reunion,” and “advancement”—they carry the meanings of “abundance every year,” “family reunion,” and “advancing step by step.” For good luck, they are a must-have during festivals.

　　Huangpi Three Delicacies is a traditional local dish from Huangpi, a suburban county of Wuhan, with a history of several hundred years. The trio refers to a combination of fish balls, meatballs, and meatloaf. Locals also call it the “Three Delicacies,” and they regard them as the basic standard for evaluating a feast. There’s a saying: “No feast is complete without the Three Delicacies, and the Three Delicacies aren’t truly good unless they taste great.”

　　Each of the Three Delicacies has its own traditional preparation technique. Fish balls are made by mincing mandarin fish, then mixing it with egg whites, scallion whites, ginger juice, lard, and other ingredients. Meatballs are made by mincing pork leg meat, combining it with fish paste (the leftover parts from making fish balls) and various seasonings, then deep-frying the mixture. The ingredients for meatloaf are the same as those for meatballs (but the fat should be white, and you can add tofu skin, locally called qianzhang), which are shaped into a round cake about 4 cm thick and steamed. Once cooked, it is sliced into pieces that are very elastic and rich but not greasy. The three dishes are cooked together, with the fish taking on a meaty flavor and the meat gaining a hint of fish aroma—offering a unique taste. Because the names of the three dishes include the characters for fish, ball, and loaf—which sound like “abundance,” “reunion,” and “advancement”—they are imbued with the symbolic meanings of “abundance every year,” “family reunion,” and “advancing step by step.” For good luck, they are an essential dish during festivals. In 1941, people from Huangpi opened the Huangpi Heji Restaurant on Datong Street in Hankou, bringing the Huangpi Three Delicacies to Wuhan and further elevating the quality of this rustic dish. The fish balls became tender, the meatballs fluffy, and the meatloaf soft—making them very popular. Later, with the construction of the Wuhan Iron and Steel Complex, the Heji Restaurant moved to Qijian 7th Road in Qingshan and was renamed the Liberation Restaurant, where it continued to refine this dish. Those in central Wuhan who wished to try it could visit Jianle Restaurant in Qiaokou District. (Wuhan)