In Fuzhou, the capital of Fujian Province, fish balls aren't just food but a part of daily life. Their springy outer layer is made from finely minced sea fish blended with sweet potato starch, while the center is typically filled with juicy pork. Served in a light, clear broth, they're best enjoyed for their clean, natural flavor.
But beyond taste, fish balls embody Fujian's coastal wisdom—a tradition shaped by centuries of living with and from the sea. Today, you'll find them everywhere, from street-side eateries to home kitchens, carrying with them a sense of comfort, heritage, and belonging.
Reporter | Chen Siyuan
Videographer | Liang Zijian, Pan Jiajun
Video Editor | Liang Zijian
Editor | Hu Nan, James Campion, Shen He
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