Fujian Cuisine · FFET10026
Fuzhou Fish Balls
The Yonghe fish-ball craft of Fuzhou is on Fujian’s second provincial intangible heritage list.
An opened Buddha-jumps-over-the-wall jar shows abalone, sea cucumber and shiitake in rising steam, beside a bowl of sea clams poached in chicken broth, a plate of lychee pork and a small bowl of red lees, with a wooden ladle in front.
The regional cooking of Fujian, using sea produce and mountain ingredients together, with a strong tradition of soups.
Fujian’s second provincial intangible-heritage list places the “Yonghe fish-ball making craft” among traditional handicraft projects, with Fuzhou as the applying area. A preview of the Fujian main venue for the 2022 Cultural and Natural Heritage Day says the Fuzhou Fish Ball Association would bring nearly a hundred kinds of fish balls.