TEOSWA FISHBALL
250g/pkt
Teoswa Fish Balls are a signature dish and a pride of Teochew cuisine. The crafting process behind teoswa fish balls is highly unique, and the fish ball-making techniques in many places of Teoswa have been listed as intangible cultural heritage. Traditional fish ball-making is a physically demanding task, and the deliciousness of Teoswa fish balls stems from the countless kneading, rubbing, and pounding performed by skilled artisans.
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When making Teoswa fish balls, fresh fish is essential. To maintain the freshness, the time from purchasing the fish to turning it into fish balls should not exceed four hours. The fish goes through processes such as "pounding the fish back," separating the fish meat from the bones, mashing the fish into a paste, and shaping the fish balls. Each step determines the final taste of the fish balls, with particular emphasis on the process of vigorously pounding the fish paste. The force applied needs to be strong and evenly distributed. Well-made fish paste should be "falling but not collapsing" and possess a strong gelatinous texture. In traditional Teoswa fish ball-making, the fish paste is pounded for over two hours to achieve maximum elasticity.
