Fish balls, also known as "fish wrapped meat", are made of eel, shark or freshwater fish minced, mixed evenly with sweet potato powder (starch), and then wrapped with pork lean meat or shrimp stuffing. They are one of the snacks with coastal characteristics. Fish ball is a characteristic traditional famous spot often cooked in Fuzhou, Wenzhou, Southern Fujian, Guangdong, Taiwan and Fuzhou, Jiangxi, belonging to the Cantonese or Fujian cuisine. Also known as "water pill", it was called "fish ball" in ancient times. Because it tastes delicious and not greasy to eat more. It can be used as dessert ingredients and soup. It is an indispensable seafood dish for coastal people.

Fish balls are famous for their emphasis on material selection and production technology. The main ingredients are fresh yellow croaker, mackerel, eel and shark. Mince the fish, add an appropriate amount of ginger juice, salt and monosodium glutamate, mash it into fish paste, transfer it into sweet potato powder, mix it well, squeeze it into small balls, and boil it in boiling soup. Its color is like porcelain, elastic, crisp but not greasy, and it is a common dish for banquets.