Xintang Fish Dumplings

Xintang Fish Dumplings

　　Xintang Fish Dumplings

　　These fish dumplings, known as Dongjiang fish dumplings, are typically at their best from the start of autumn until March the next year. Made entirely from pure mud carp meat, they are filled with fish gelatin, cured meats, shiitake mushrooms, and fresh meat, then served with soup. Their flavor is extremely delicious and the texture is smooth and tasty, earning high praise from gourmets. They are especially popular in the areas of Luogang in Baiyun District, Nangang in Huangpu District, and Xintang in Zengcheng City.

　　The method for making Xintang fish dumplings involves selecting mud carp caught after autumn, gutting and deboning them, then gently scraping the smoothest part of the flesh layer by layer with a knife. The scraped meat is repeatedly kneaded and beaten until it becomes tough, transparent, and elastic, then evenly pressed into paper-thin sheets to form the dumpling wrappers. The filling is made by mixing and grinding lean pork, cured sausages, cured duck kidneys, shiitake mushrooms, and eggs. Once the dumplings are formed, they are boiled in soft-shell turtle broth or other flavorful stocks and served hot. They have a sweet, smooth taste with a unique flavor that leaves a lasting impression. Xintang fish dumplings are widely renowned, and during the autumn and winter seasons, diners crowd restaurants and eateries in Xintang just to try them.