Since the opening of Fuzhou Fish Ball in two exhibition halls in New York and Philadelphia, many American villagers and foreign friends have visited. Zhan Likun, chairman of the Overseas Chinese Federation of Lianjiang County, Fuzhou, recently told China News Service that the exhibition halls in New York and Philadelphia often held tasting activities, which not only promoted the spread of Fuzhou fish ball culture, but also promoted the sales of Fuzhou fish ball in the United States. This small fish ball has received recognition from many foreign friends, "said Zhan Likun. For example, Haixin Food Co., Ltd.'s annual sales of fish balls in the United States exceed 120 million yuan (RMB, the same below), and Fuzhou Xuhuang Food Co., Ltd.'s annual sales of fish balls in the United States also reach over 80 million yuan. On April 14th, a bowl of freshly baked Fuzhou fish balls filled the air with a delicious aroma, making people drool. China News Agency reporter Lv Ming photographed Fuzhou as the "capital of Chinese fish balls". Whether it's the folk rhyme of 'fish balls and pork swallows are never tired of eating' or the saying of 'no fish balls, no feast' or 'no fish balls, no visit to Fuzhou', it all shows the love of Fuzhou people for fish balls. Wang Zengqi once wrote in "One Food, One Taste" that "people in Fujian are not tired of fine food, especially in Fuzhou. Fish balls, Rice-meat dumplings, and Beef ball are all as big as small longans. They are not cut with knives, but made with sticks, like mud. There is fiber in the mouth, very thin, and flexible." For Fuzhou people, fish balls symbolize round and round, and they are a symbol of good wishes and pursuit of life quality of Fuzhou people. They can be described as "full of happiness and endless fish flavor". Yonghe Fish Ball Shop, a "China Time-honored Brand" with a history of nearly 100 years, is the oldest existing fish ball brand in Fuzhou, hiding in Nanhou Street in the ancient street area of Sanfang Qixiang. Yonghe fish ball making technique has also been listed as the provincial Intangible cultural heritage of Fujian. ▲ On April 14, Liu Jingshu, the fourth generation inheritor of Yonghe fish ball making skills, was making Fuzhou fish balls in the "China Time-honored Brand" Yonghe fish ball shop hidden in the ancient street area of Sanfang Qixiang, Fuzhou. Lv Ming, a reporter from China News Service, and Liu Jingshu, the fourth generation inheritor of fish ball making skills, told reporters that in the 1920s, his grandfather Liu Erdi (also known as Liu Bisong) crossed the Strait to Taiwan and settled in a snack shop in Yonghe City, Work with skilled skill in making fish balls. After returning to Fuzhou, Liu Erdi opened a fish ball shop and labeled it as "Yonghe" to remind future generations of his hard work in Yonghe City, Taiwan. The concept of "Yonghe Fish Ball" originated from this and is highly loved by diners as it has a fishy aroma without any fishy smell. On August 12, 2021, veteran Taiwanese journalist Huang Zhixian praised Yonghe Fish Ball after tasting it, saying, "Yonghe Fish Ball, passed down for generations, has left a fragrance for the Chinese population on both sides of the Taiwan Strait." He also repeatedly "repurchased" fresh Yonghe Fish Ball online. To make Fuzhou fish balls, it is necessary to select sea fish or Freshwater fish with thick, tender meat and few white spines, and use eels, mackerel and small sharks. First, chop the bones and mince the fish, then chop the fish into white and shiny minced fish. Add sweet potato (sweet potato) powder and stir well, then wrap it with pork and other fillings to make meatballs. This complex traditional handmade process of making fish balls is called "fishing balls", which gives the "Q bullet" taste. On April 14th, Liu Jingshu, the fourth generation inheritor of Yonghe Fish Ball Making Technique, cooperated with both hands