Jiazi fish balls are tender, crisp, delicious and tasty. Because they are rich in various active qualities needed by the human body, they have the edible effects of nourishing the stomach, nourishing the liver and replenishing blood, promoting diuresis and reducing swelling, and protecting the cardiovascular system, and are quite popular among the general public. It has important historical value for developing the local economy, studying the food culture of Hailufeng, and inheriting and promoting the national traditional culture. It has been included in the first batch of intangible cultural heritage lists of Lufeng City. The production skills of Jiazi fish balls have a long history. According to "The Roots and History of Chaozhou Cuisine", in the first year of Jingyan (1276 AD), Emperor Bing of Song and Lu Xiufu fled south to Jiazi to wait for the ferry, and were caught by the local rebel army. The terrified King of Song, seeing that they were the common people of the Song Dynasty, revealed his identity as an emperor. At that time, Zheng Fu, the leader of the young fisherman and rebel army, hurriedly asked his wife Qiaogu to cook the freshly caught fish to entertain the King of Song. Seeing that the King of Song was young, Qiaogu was afraid that the fish bones and fish thorns would choke him, so she thought of a quick solution. She picked out the fish bones and fish thorns, mashed the meat into minced meat, squeezed it into balls, and cooked it and gave it to the King of Song to eat. The hungry King of Song tasted these delicious fish balls and was very satisfied. He was very happy and said that the "Jia Zi Fish Balls" had saved the emperor. He immediately gave the jade unicorn he wore to Zheng Fu and ordered Zheng Fu and his army to be the "country" of the current emperor. Because the "Jia Zi Fish Balls" saved the emperor and were crowned by the emperor, they were regarded as the top famous dish in Chaoshan cuisine, adding many Chaoshan cuisine food stories. Later, the practice of picking out fish bones and fish thorns, mashing the fish meat into minced meat, squeezing it into fish balls gradually spread among the people. Jia Zi Fish Balls is a traditional food with a strong marine flavor. Its production skills are the crystallization of the wisdom of the Jia Zi working people. Its outstanding reputation is enduring because of its unique appearance and internal quality. Its production is extremely delicate and meticulous, and its selection of materials is rigorous and sophisticated. Fresh eels, mackerel, sardines and other high-quality fish must be selected. After the jiazi fish balls are cooked in boiling soup, they are as colorful as porcelain, elastic, crispy and not greasy. In the early 1960s, the "Nanfang Daily" once introduced it specifically, saying that it "will bounce back to the table after falling to the ground." The fish selected for making jiazi fish balls must be fresh sea fish, and they cannot be iced or frozen to keep the fish meat pure. Among the various specialties of Hailufeng, jiazi fish balls are one of the most time-consuming and laborious dishes. From taking materials, descaling, deboning to chopping, from hammering, rubbing, making balls to rinsing, there is a very complete and traditional classic procedure. 1. Select and kill fish. First, remove the scales of the fish one by one, then remove the fish viscera, and then wash each scaled and visceral fish with clean water and pick it up. 2. Remove fish bones and fish bones, and scrape the fish meat. Place the skin side of the fish on the chopping board, and remove the fish head, ribs, and spine. Then use the root of the knife (the blade close to the handle) to scrape off the upper layer of fish meat one by one, and stop the knife when the red part is scraped. 3. Beat the minced meat. Beat the scraped fish meat into minced meat until it is rotten. 4. Rub the minced meat. Put the minced meat into a large porcelain or wooden basin, and add an appropriate amount of sweet potato starch per kilogram of minced meat. After mixing together, rub it with your palm for more than two hours until the minced meat is beaten into a gelatinous body. 5. Make balls. When squeezing and twisting fish balls, the fish balls should be of moderate size and smooth. Generally, one hand is used to twist, and the other hand uses a spoon dipped in water to scrape the squeezed fish balls and put them into a basin of water. 6. Soak and boil the fish balls. Pour the raw fish balls into a pot filled with water, then boil, pick up, and put them in water to "cool down". The cooled fish balls are very elastic, and a crisp, delicious and tasty dish is ready. When eating, cook with clear water (soup), add a small spoonful of salt, a small piece of seaweed and a small handful of celery or a small spoonful of chopped green onion fried with lard. Jiazi fish balls are a traditional delicacy rooted in the folks of Hailufeng. It is made of high-quality marine fish meat, and no seasoning or additives are added except oil, salt and a small amount of sweet potato powder. Its meat is tender, crisp and delicious. It is rich in a variety of active characteristics needed by the human body, and has the edible effects of nourishing the stomach, nourishing the liver and replenishing blood, promoting diuresis and reducing swelling, and protecting the cardiovascular system. Jiazi is one of the famous fishing ports in the country. It is the main fishery production base and trade port for Taiwan in Guangdong Province. It is a first-class fishing port with rich aquatic products and many economic fish. Jiazi fish balls are well-known, and nearly 1,000 tons of fish balls are sold to Guangdong, Hong Kong, Macao, Southeast Asia and other regions every year. It not only promotes the prosperity of the local economy, but more importantly, it promotes the development of traditional folk cuisine. It has important historical value for studying Hailufeng's food culture, and has far-reaching significance for further inheriting and promoting national traditional culture. Source: "Lufeng Intangible Cultural Heritage"