Pengcheng fish ball

Pengcheng fish balls, a traditional local dish in Xuzhou, were created by Li Zichang, a chef of Yuelai Restaurant in the Kangxi period of Qing Dynasty (said by Zhai Shiqing, a famous chef), with white color, fresh and tender taste, calming the nerves and nourishing the stomach. Kang Youwei once wrote a couplet praising: "Pengcheng Fish Pill is famous, and its reputation has surpassed the north and south for a long time." Now all the hotels in Xuzhou are cooked by famous teachers, also known as fish pearls and Pengcheng fish balls. 1. During the reign of Kangxi in Qing Dynasty, Yuelai Restaurant, a famous brand-name old shop in Xuzhou, was once cooked with one carp: silver pearl fish, diced fish in vinegar, multi-flavor keel and fish-clothing soup. Among them, "silver pearl fish" is the best. Li Pan, the champion of the Qing Dynasty, once wrote a poem after tasting this dish in this shop, saying, "Carp is free from silver beads, and the belly of the multi-flavor keel is stuck, and the prince's clothes are floating in the sea, and the machete is full of sweet and sour, and the dishes are given to Yao Tai, which is a legacy of a thousand years." When Kang Youwei crossed Xuzhou. The famous chef Zhai Shiqing also cooked silver pearl fish for dedication. After Kang tasted it, he wrote a slogan: "Pengcheng Fish Ball has heard of you and its reputation has gone beyond the north and south for a long time." Since then, Yinzhu Fish has changed its name to Pengcheng Fish Pill. 2. Authentic Pengcheng fish balls are white and tender in color, fine in quality and fresh in taste. They are round when put in water, flat when placed on a plate, and long when clamped on chopsticks. Their craftsmanship is superb, which is beyond the reach of ordinary chefs. Taste: Salty and delicious fish balls are white and tender in color, fine in quality and fresh in taste.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)