Fish balls are a local snack in Fuzhou. There is a folk song that goes, "You will never tire of eating fish balls and meat dumplings." Yonghe fish balls in Taxiang, Sanfang Qixiang, are most famous for their whiteness, softness, fragrance and delicious taste. The fish ball shop was founded in 1934. The founder Liu Bisong learned the craft in Yonghe Town, Taiwan. Now it has been passed down to the third generation Liu Jingshu. The raw material has been changed from eel to shark, which is popular with customers. Yonghe fish balls have won the honors of "China Time-honored Brand" and "Fujian Time-honored Brand". The production of fish balls is a unique flower in China's fish processing, with local characteristics, fully reflecting the richness and exquisiteness of Fuzhou's food culture. On August 28, 2007, the production skills of Yonghe fish balls in Fuzhou were approved by the Fujian Provincial People's Government to be included in the second batch of provincial intangible cultural heritage list of Fujian Province. At the beginning of the 20th century, fish balls became popular in Taiwan. Liu Bisong, the founder of Yonghe, traveled across the ocean and learned the skill of making fish balls in Yonghe Town, Taiwan. Then he returned to Fuzhou to learn the skill of making fish balls and founded Yonghe Fish Ball Shop. Yonghe fish balls are white, soft, fragrant and delicious, which are unforgettable to the old Fuzhou people. Fish balls are a famous local snack in Fuzhou and can be regarded as a classic in Fuzhou's food craftsmanship. Today, Yonghe fish balls are passed down to the third generation Liu Jingshu, who not only inherited the fish ball making process of his ancestors, but also improved it, changing the raw material from eel to shark, which is popular with customers.