Jiazi Fish Balls

Jiazi Fish Balls

　　“Jiazi Fish Balls” —— Jiazi Fishing Port is abundant in fish and shrimp. Locals use premium fish meat, pound it into a paste, and skillfully shape it into round fish balls.

　　The making of Jiazi Fish Balls is rigorous and refined, delicate and meticulous. From selecting the ingredients, scaling, deboning, to mincing the flesh, from pounding, beating, forming the balls to rinsing, there is a complete and classic process. Their appearance is snow-white and crystal-clear, their texture is elastic and crispy without being greasy, making them a common dish at banquets.

　　It is said that when Emperor Duanzong of Song and Lu Xiufu arrived at Jiazi and were waiting to cross the river, they were captured by local militia. The terrified Emperor Duanzong, upon realizing they were not enemies but people of the Song Dynasty, revealed his imperial identity. The militia leader at the time, Zheng Fu, quickly had his wife Qiao Gu prepare the local specialty “Fish Balls” to warmly entertain the emperor. The starving Emperor Duanzong found them incredibly delicious and was thoroughly satisfied, thus greatly pleased and claiming that “Jiazi Fish Balls” had the merit of saving the emperor. Precisely because “Jiazi Fish Balls” once saved the sovereign and received imperial recognition, they are regarded as the foremost of gourmet dishes.

　　“Three hundred fish balls a day I’d gladly eat, and never wish to leave Jiazi’s street.” Jiazi Fish Balls are exquisitely shaped, delicious, sweet, fresh, and crisp, retaining the original flavor of the fresh fish. The making of Jiazi Fish Balls is extremely particular: the selection of ingredients is strict (not just any fish can be used), the raw materials are fresh, and the procedures are detailed (deboning, extracting the meat, mincing, and forming the balls), with each step involving considerable expertise. On streets and alleys, with simple cooking setups, over steaming cauldrons, white and round fish balls bob up and down. With a dash of salt, a spoonful of lard and chopped scallions, and a pinch of minced celery, they are scooped into a large bowl, steaming hot, with an enticing aroma wafting through the air — truly an exceptionally delicious delight.