Fish-shaped Meat Balls

With a long history, the fish-shaped meat balls in Hengyang City have been indispensable for the Chinese New Year and other local festivals, which is made of fresh grass carp, fat meat and corn starch, seasoned with chopped green onion and ginger in a shape of spindle fish with sharp ends and thick body.

Winter is the best season for making fish balls when the hand-made fish balls will be especially firm and delicate. Therefore, we are always particular about the raw material. The grass carp should be fed with grass instead of artificial diet until at least three kilograms. If not, the fish balls won’t be so tasty. Besides, the tedious process is also a great challenge for the cook. To get clean ingredients, fish must be rinsed with water until there is no blood stain.

Source: official english website of the Hunan Provincial Department of Culture and Tourism