Tide kitchen into Min Chuang fish balls Tide kitchen into Min Chuang fish balls

<h1 class="pgc-h-arrow-right" > chao kitchen into min chuang fish balls</h1>

　　 Zhao'an, Fujian, which borders Raoping in Chaozhou, has a unique flavor of "multi-flavored fish balls". Very popular with locals. It was created by Chaozhou chef Liu Shanhai to avoid war and chaos in Fujian.

　　 This "fish ball" dish is made of moray eel or shark meat chopped and beaten with sweet potato flour into fish paste, and then hand-made pork stuffing into fish sauce to make balls, down to 95 degrees of hot water pot after cooking, put into the broth, add green onion, pepper, sesame oil, is a kind of shell for fish meat, filling with pork minced snacks.

　　 According to historical records, in the tenth year of Qing Yongzheng (1732), the Qing court merged Yunxiao County and Zhao'an County in Fujian Province with Long and Shener'ao in Raoping County, Guangdong Province, and set up the Nan'ao Hall (see Fujian Chapter of the Draft History of the Qing Dynasty).

　　 Huang Jingning, the chief executive of the South Australian Department (equivalent to the county order), must fish at every meal, but cannot have fish bones, and if there are fish bones, the chef will be punished for hard labor. A group of pirates landed in South Australia, Chaozhou, disturbed the people, the government sent troops to suppress, and many people fled. Chef Liu Shanhai came to Nanzhao, Zhao'an, Fujian Province (the location of the county seat) without any choice, and was recommended by someone to enter Huang Jingning's home as a chef. Soon, he learned that Huang Jingning liked the quirk of eating fish and fearing fish and punishing the chef, and he wanted to resign and not do it, but he returned to his hometown and was entangled. At this time, Huang Jingning ordered him to make a fish meal to entertain the governor of Zhangzhou. Forced to do so, he smashed the fish with a kitchen knife. Smashing and smashing, he was surprised to find that the bones of the fish bones automatically fell off, and the fish flesh became a fish mushroom. At this moment, the sound of urging vegetables came from the living room, and Liu Shanhai was in a hurry to act wisely, and he squeezed the fish mushroom into a ball and threw it into the soup pot without thinking. After a while, the fish balls with white color, soft crystalline, crisp and tender fish balls floated on the soup noodles. Scoop it into a bowl and bring it to Huang Jingning. Huang Jingning tasted it and praised it very much, saying that it was a "unique delicacy" and that he was rewarded with silver and five or two. Since then, this practice has gradually spread to various food stalls and restaurants, called "fish balls", that is, fish balls.

　　 Fish balls are a traditional food in Zhao'an and Chaozhou regions, and fish ball soup is a delicious snack. Chaozhou fish balls are small and firm, known for their crispness, Zhao'an fish balls are large and stuffed with freshness, and Zhangzhou fish balls are the best of both, moderate in shape, both crisp and fresh. Fujian Minnan township language, "fish" and "Yu" homophony, "pill" and "circle" sound harmony, symbolizing the annual surplus, family reunion, fish balls have become a must for people to celebrate the New Year.

　　 In the 1940s, the descendants of Zhao'an Liu Shanhai moved to Xiamen to develop, and created "Zhiyi Fish Ball", "Touching The Fish Ball" and "Really Good Fish Ball", all of which are quite famous. To this day, "touching and remembering fish balls" is still a snack praised by Xiamen people. Since then, the fish balls have been continuously improved and innovated, reaching the realm of fresh and refreshing, meat filling with juice, and mellow flavor.

Author: Chen Chaozhi

Source: Chaozhou Daily (2007.7.11 )