Boned swordfish ball

Swordfish tastes delicious, but it is more delicate and biting, which is very inconvenient to eat. The swordfish produced in Fushan Port of Changshu is rich and fat. In 1920, Zheng Xiaoliu, an old chef of Changshu Mountain View Garden, created a method of making bone swordfish garden, which was convenient to eat and kept the original flavor of swordfish. The fish garden is small and spherical, white in color, floating on the noodle soup, clear in color, delicious and fragrant. Fish balls are very tender, like tofu, and melt in the mouth. Once this dish was reformed, it was very popular among the masses.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)