Orange Piece Shaped Fish Ball

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Orange Piece Shaped Fish Ball


Hubei is a land of rice and fish where people have always had the convention of eating fish. Through years of development, a lot of methods to cook fish have been invented. And making fish ball is one of them. It can be dated back to 2,000 years ago with evidence in Hubei Records of Years. Around 675 A.D., Wen Emporor in Chu fell furious as his throat got stuck by the fish bone when having fish and immediately beheaded the banquet official. The chef was too frightened to cook the whole fish for him from then on. Instead he had to remove the bone each time first, and minced the meat thoroughly to make fish balls. Lu Yongliang, a young chef in Dazhonghua Restaurant in Wuchang, turned the traditional round shape of fish balls into orange piece like shape based on traditional cuisine, and brewed it with chicken soup and Xianggu mushrooms to enable it to be fine in color, fragrance, taste and shape, which is also how the name comes. In the first National Cook Performing Contest held in October 1983, he competed by this dish and another one named 「Muzidahui」, thus ranked as one of the top ten chefs in China. This dish is still available in Dazhonghua Restaurant and Yunhe Restaurant nowadays.