Dahao Fish Balls, a specialty of Shantou, Guangdong

What is Dahao fish ball? Authentic Shantou specialty from Guangdong: Dahao fish balls

Content summary:Do you want to know what Dahao fish balls are? This article is a detailed introduction toGuangdong Shantou specialty - Dahao fish balls. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Dahao fish balls. The full text takes about 9 minutes to read, mainly including the basic introduction of Dahao fish balls and their nutritional value? What are the product features of Dahao fish balls? How did the history of Dahao fish balls come about? The production method of Dahao fish balls and the awards and honors of Dahao fish balls

Basic Introduction to Dahao Fish Balls

Dahao, formerly known as Dahao District in Shantou City, merged with Hepu District in 2003 to form Haojiang District in Shantou City

When it comes to the most famous fish balls in the Chaoshan region, it's definitely Dahao fish balls. Dahao fish balls have a culture, first of all, it is about selecting materials. Only Dahao people know which month the fish is most delicious and suitable for making fish balls, and they can match them according to different meat types - such as sea eel, Nago fish (in Chaoshan dialect), with their meat being snow-white and fresh sweet; Mackerel, its meat has good stickiness; Soft shelled turtle, with its meat having strong solidity, gives the fish balls elasticity. So, the name Dahao is also known around the world along with small meatballs. Dahao fish balls are a specialty of Haojiang District, Shantou City, Guangdong Province, China, and a national geographical indication product

Dahao fish balls have a white or grayish white color, a round spherical shape, a complete and uniform shape, a tight organizational structure, and elasticity. They have a strong fish aroma and delicious taste

Dahao fish balls were first created in the Southern Song Dynasty, and became famous at home and abroad during the Kangqian period of the Qing Dynasty. It is an indispensable delicacy of authentic Chaozhou cuisine. The fish balls, which are made through six processes, are white, round, elastic, delicious, mellow and not greasy. They can be used as ingredients for Dim sum and soup. They are a delicacy on Chaoshan people's tables and a gift for relatives and friends

What is the nutritional value of Dahao fish balls

1. Fish meat is rich in nutrients and has the effects of nourishing and strengthening the stomach, promoting diuresis and reducing swelling, promoting lactation, clearing heat and detoxifying, and stopping coughing and diarrhea<2. Fish is rich in magnesium, which has a good protective effect on the cardiovascular system and is beneficial for preventing cardiovascular diseases such as hypertension and myocardial infarction<3. Fish is rich in vitamin A, iron, calcium, phosphorus, and other nutrients. Eating fish regularly also has the effects of nourishing the liver, blood, skin, and hair

Dahao fish balls have a white or grayish white color, a round spherical shape, a complete and uniform shape, a tight organizational structure, and elasticity. They have a strong fish aroma and delicious taste

The first type, during the Southern Song Dynasty, the Lin'an Imperial Garden, which asked "When will West Lake Song and Dance cease?", created a food called "Fish Sauce". There is also a legendary story behind this: the emperor was extremely fond of eating fish, which was almost a must-have for every meal. However, once he was choked by fish bones, he would chop off the chef's head. As a result, the imperial chefs were on edge and in constant fear. One day, an old chef became angry at the thought of accompanying the emperor like a tiger. The emperor was so difficult to serve, and he started a fire at a few fish. He picked up a knife and chopped the fish fiercely with the back of the knife. Suddenly, he saw the fish meat and bones separated, and had a sudden idea: "I have it." He used a small knife to scrape out the fish meat, put it on an anvil, and vigorously beat it to form a paste. He mixed it with egg white and seasonings, rubbed it into fish balls one by one, steamed them in water, picked them up and served them on a plate. After tasting it, the emperor found it exceptionally delicious and boneless. He praised the chef highly and ordered that this dish be served every day from now on. The production method and form of "fish dish" are very similar to today's "Dahao fish balls". It was probably created by the Lin'an imperial chef to avoid war and move south in Dahao, which is rich in sea fish

Method of making Dahao fish balls

1. Fish selection

High quality sea fish from Haojiang are used, such as snake mullet (Nago fish), eel, mackerel, and soft shelled turtle, which have rich and firm meat. Nowadays, snake mullet is commonly used because its meat is tender and thick, and its bones are easy to separate

2. Meat Removal

After washing the fresh fish, remove the head, tail, scales, internal organs, bones, and fish meat

3. Rub and press fish paste

Pick the minced fish meat, knead and press the fish meat into paste, and remove the fine bones

Fourth, pat and gelatinize.

Put the fish mince into a wooden barrel, supplemented with local ingredients such as sea salt, potato flour, and duck egg white. Use your palm to quickly pat and let the gelatinous substance of the fish slowly seep out. This is the most crucial step in making fish balls

5. Squeezing Fish Balls

Pinch the fish paste in the palm of your hand, squeeze out the spherical fish balls from the tiger's mouth, scoop them out with your hand, shake them into a circle in your hand, and immediately soak the formed fish balls in warm water at 35-50 ℃ for about 1 hour to slowly solidify and form

6. Cooking Fish Balls

Put the fish balls into a pot and cook them until they are cooked, then remove them and lay them down to cool down. The control of cooking temperature directly affects the quality and taste of fish balls

Awards and honors of Dahao Fish Ball

In March 2018, Dahao Fish Ball was successfully awarded the title of National Geographical Indication Protection Product.