Hengyang Fish Ball Making

Hengyang Fish Ball Making

　　The tradition of making fish balls in Hengyang has a long history. It is said that the "Jade Ling Fragrant Waist," the signature dish of the local Zha River rustic bowl created by Peng Yulin, includes fish balls. Hengyang fish balls are renowned for their unique shape and flavor, making them an indispensable dish for birthdays, celebrations, and festive holidays.

　　Hearing that the fish balls from Beitan Village on Lianhe Street in Zhenxiang District are exceptionally delicious, the author traced their origin. After two days of observation and learning, the process and key techniques of making fish balls were finally revealed, and the author tasted incredibly tender, smooth, refreshing, and chewy fish balls of exceptional quality.

　　It turns out that the selection of ingredients for making fish balls is very particular—they must be fresh yellowfin grass carp from the local area, weighing at least 4 to 5 jin. The process of making fish balls is actually divided into two main steps: breaking down the fish and shaping the balls, usually carried out over two days. On the first day, the fish is broken down. The scales are removed, the fish is gutted, and the head and tail are cut off. The internal organs, skin, and main bones are removed, leaving only the pure meat from the back and belly. The prepared fish meat is first rinsed, then soaked in clean water overnight to remove all blood and fishy odors before the fish balls can be made the next day.

　　There are several steps before the fish balls can actually be made. First, the fish meat and ginger are minced together. Then, pork fatback is minced and mixed in. During the stirring process, salt, scallion whites, starch, egg whites, white pepper, and a small amount of MSG are added, along with a few drops of water from time to time. Once the fish meat, fatback, and seasonings are fully blended, the preparation is complete.

　　Fish balls are high-protein food. When mincing the fish meat, even the tiny bones are ground into the mixture along with the meat, so fish balls are also rich in calcium. As for the fatback, according to *Compendium of Materia Medica*, eating an appropriate amount of fatty meat can help detoxify the liver, aid digestion, and improve urination. The fatback in the fish balls is absorbed by the fish meat and blended with starch and egg whites, which removes greasiness and poses no negative effects on health.

　　Winter is the best season for making fish balls—the fish are plump, the temperature is moderate, and the resulting fish balls are especially firm and delicate. In summer, the heat causes the fish to spoil easily and the bones to fall apart, making it difficult to produce good fish balls. No wonder Hengyang people prefer to make fish balls during the New Year—it turns out there’s such a fascinating reason behind it.

　　Once the ingredients are ready, the most delicate and artistic step begins—shaping. The artisans take a lump of the mixture in one hand and use a knife in the other. With swift left and right strokes and a gathering motion in the middle, they shape the mixture into “little fish” that are thick and round in the middle with pointed ends.

　　When the steamer trays are filled with densely packed fish balls, they are placed in a pot of boiling water and steamed over high heat for about 12 minutes until cooked. The steaming-hot fish balls are taken out of the steamer—no seasoning is needed. Just pick one up and pop it into your mouth, and you’ll feel its soft, textured surface. Take a gentle bite, and an extraordinary burst of umami instantly spreads across your taste buds, reaching deep into your soul. As you continue to chew slowly, a uniquely tender resilience lingers between your teeth and lips, making it hard to resist swallowing.

　　Fish balls can be served as a main or side dish and can be stir-fried, sautéed, braised, or pan-fried. At Hengyang banquets for weddings and funerals, there are often two dishes featuring fish balls. In the first bowl, fish balls are placed on top, adding the perfect finishing touch. Meanwhile, the fish ball hotpot best showcases the finesse of the fish balls—the snow-white balls float on the broth like little fish swimming. Take a sip of the soup, and you’ll find it incredibly flavorful, as if every pore from your hair to your toes is refreshed and invigorated.