Dongjiang Fish Dumplings

Dongjiang Fish Dumplings

　　The fish is deboned and the flesh is scraped into minced meat, which is then pounded into fish paste to serve as the filling. The fish skin wrapper is also made by baking the fish paste, making it durable even after prolonged cooking. To enjoy the fish dumplings, you can try ordering a hot pot base along with some fish dumplings, fish heads, fish balls, and fish skin—just light the fire and start cooking. The deliciousness of the fish dumplings lives up to their reputation, and the fish heads are equally impressive—fresh yet not fishy, with tender and refreshing fish skin and springy fish balls.