Qixing Fish Balls (七星鱼丸, Qi Xing Yu Wan) are a traditional specialty from Fuzhou, Fujian Province, renowned for their unique preparation technique and delightful taste. The dish has a long history and is steeped in local legend. According to folklore, a fisherman along the Min River and a merchant were stranded after a typhoon, with no food left but fish. The resourceful fisherman’s wife minced the fish, mixed it with sweet potato starch, and shaped it into balls. After cooking, the fish balls had a special flavor. Upon returning to Fuzhou, the merchant opened the “Qixing Snack Shop” and hired the fisherman’s wife as a chef, exclusively serving fish ball soup. The dish became famous after a scholar heading to the capital for exams wrote a poem praising it, and thus “Qixing Fish Balls” gained widespread recognition.
Main Ingredients and Preparation
Main Ingredients
Qixing Fish Balls are primarily made from fish (such as eel or shark), lean pork, and dried shrimp. The process is meticulous, involving the following steps:
- Selecting Ingredients: Choose fish with well-developed dorsal muscles, tender and thick meat, white flesh, and minimal bones, such as eel or shark.
- Deboning and Mincing: Remove the bones from the fish and mince the meat. Add a small amount of pork fat (or lard) to improve the texture, enhancing smoothness and juiciness.
- Seasoning and Mixing: Add water, salt, egg whites, and starch to the fish paste, stirring in one direction until it becomes thick and elastic.
- Stuffing and Shaping: Fill the fish paste with minced pork or shrimp, forming balls about the size of a walnut.
- Cooking: Poach the fish balls in warm water, maintaining the temperature around 60°C. Once the protein on the surface sets, simmer over medium-low heat until the fish balls are just cooked.
Characteristics and Taste
Qixing Fish Balls are known for their white color, elasticity, and smooth texture. They are not greasy, and the filling is fragrant and tender. When tasting, the first impression is the bouncy texture of the fish ball, followed by the savory flavor of the broth. The combination of fish and soup creates a unique and refreshing culinary experience.
