Yuzhou Yuanzi [Hubei Jiayu Specialty]

What is Yuzhou Yuanzi? Authentic Hubei Jiayu Specialty: Yuzhou Yuanzi

Content Summary:Do you want to know what Yuzhou Yuanzi is? This article is a detailed introduction toHubei Jiayu specialty - Yuzhou Yuanzi. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Yuzhou Yuanzi. The full text takes about 8 minutes to read, mainly including the basic introduction of Yuzhou Yuanzi and the product characteristics of Yuzhou Yuanzi? How did the history of Yuzhou Yuanzi come about? The production method of Yuzhou round, the awards and honors of Yuzhou round, etc

Introduction to Yuzhou Yuanzi

Yuzhou Yuanzi, also known as Yuzhou Yuanzi or Yuzhou Fish Yuanzi, is a local specialty cuisine of Yuzhou Bay in Jiayu County, Hubei Province. In Jiayu, restaurants of all sizes make fish balls all year round, imitating the technique of making small and medium-sized fish balls for customers to enjoy

The word 'round' implies a round and cohesive group, and there is a saying in the folk that 'without a round circle, there can be no banquet'. From ancient times to the present, in the customs of Guizhou Bay, there is a tradition of entertaining guests such as emperors during festivals or banquets. Guizhou round balls are a must-have for banquets, and there is a saying that "without round balls, there can be no banquet". "Eating a banquet" is also called "eating round balls"

Milky white in color, with a glossy surface and no pores on the cut surface. The texture is delicate, elastic, and smooth with a fishy aroma

How did the history of Yuzuru Shimizu come about

It was once a tribute to the imperial court. According to legend, in 1557 AD, Emperor Ming Shizong Zhu Houzhao inspected Jiangnan and passed through Jiayu Guizhou Bay. Local officials gathered local chefs and accompanying imperial chefs to develop colored fresh fish into balls for the emperor's meals. Emperor Ming Shizong was delighted with the dragon like appearance of the fish and still remembered it after returning to the capital. He often demanded tribute, and Guizhou Yuanzi became famous

And the history of fish balls can be traced back even earlier. According to legend, during the Spring and Autumn period, King Wen of Chu had a great love for fish. Every time he dined, he would eat less delicacies from the mountains and seas, but fish was indispensable. Once when he went out to the palace, he saw the prepared Wuchang fish and started eating it big and wide. Unexpectedly, a fish bone pierced his throat. King Wen of Chu was furious and ordered the official in charge of the banquet to be beheaded. Therefore, no one dares to make fish for him. But King Wen of Chu couldn't live without eating fish for another day. What should we do? The clever chef cuts off the fish head and tail, peels and sharpens it, chops it into fine paste, and makes fish balls, carefully serving them. King Wen of Chu found it delicious and delicious, and there was no need to worry about the fish bones getting stuck in his throat. From then on, making fish into fish balls became a trend in the Jingchu area

Method for making Guazhou round balls

Main ingredients: fresh fish (preferably Guayu, but also mackerel, grass, and carp), pork fat

Ingredients and seasonings: ginger, scallions, egg white, salt, monosodium glutamate, chicken essence, white pepper, cornstarch, shrimp, soy sauce

1. After slaughtering the fish, chop the white fish into paste

2. Cut the pork fat into cubes

3. Add cornstarch, egg white, ginger and scallion water, salt, chicken essence, white pepper, shrimp, and soybean sauce and stir vigorously<4. Steam the wok until boiling, squeeze the strong fish paste into a ball shape and steam for about 8 minutes

The products of Yuzhou round fish are picky and the craftsmanship is complex and exquisite. Yuanzi uses fresh and high-quality (colored fish such as white fish, bream, green fish, grass carp) live fish from Xiliu Bay, which makes it taste fresh. The selected fish is sent to the operating room, where it undergoes several steps such as descaling, skinning, bone removal, and fish redness removal to remove the fish meat. Then comes the ingredients, fish mince. Fish balls require a perfect combination of color, aroma, and taste. Improper ingredients can greatly affect the taste of the balls

Add starch, eggs, salt and other ingredients according to the different water content ratio of the fish meat, pour them into the mixer with the fish meat to form a gel, and then manually squeeze them into balls. Place the formed round balls into a steamer, especially by controlling the heat and time. During the steaming process, it is important to keep them moist (entering and exiting the steamer twice), as the balls will age over time. Round balls are usually made and consumed on the same day for their excellent taste and texture. Only modern enterprises that master the latest preservation technology and logistics methods can make Guazhou Yuanzi cross thousands of rivers and mountains, presenting its original flavor on dining tables thousands of miles away