Orange-Slice Fish Balls

Orange-Slice Fish Balls

　　Fish balls, also known as fish dumplings or fish fritters, are a traditional delicacy in Hubei folk cuisine. Legend has it that fish balls originated roughly during the era of King Wen of Chu. It is said that once, while eating fish, King Wen got a fishbone stuck in his throat and immediately had the banquet official beheaded in anger. From then on, whenever the king ate fish, the chefs were required to first remove the head, skin, and bones, mince the fish into paste, and shape it into fish balls. Over generations, the cooking and preparation of fish balls have greatly improved and refined. Orange-slice fish balls are made by shaping the fish paste into the form of orange slices, then poaching them with seasonings such as chicken broth, mushrooms, MSG, pepper, lard, salt, and chopped scallions. They are snow-white in color, uniquely shaped, and delicious in taste. They are served at restaurants such as Wuhan's Dahua Zhong Hotel and Lao Huibin Restaurant.