Legend went back to the Southern Song Dynasty, there was an emperor who liked nothing but fish at every meal. This made the imperial chefs in the palace very nervous all day long. If the emperor was accidentally stuck in throat with fish bones because of the mishandled fish, the heads of the chefs would fall on the ground at any time. An old imperial chef stumbled upon after slashing the fish with
the back of a knife, that the flesh and bones of the fish separated automatically. He then scraped the flesh of the fish, beat it on the cutting board and formed a paste, mixed with egg whites and seasonings, rolled it into balls, cook the balls in water and served, calling them "fish fillets". The emperor praised this innovative cuisine and ordered it into the daily menu. Under the baptism of history, "fish fillets" in today's general refers to sashimi, and the "fish fillets" then created by the imperial chef become today's fish balls. Teochew Fishball carefully selected the raw materials for the fish balls, including saito saury , yellowtail, snapper, yellow eel and other kinds of fish. The quality selection provides a much healthier choice to consumers.
