Nangang fish ball

Nangang fish ball is as famous as the Nangang Steamed Fish-Stuffed Bun. The dish is made as follows: take some mud carp meat, chop it up, add some ingredients and twist it into a gel form; soak it in icy water and then divide it into balls (with a small amount of air preserved in them); put the balls into the pot when the water is boiling -- when the water temperature drops, the fish balls sink; when the water is boiled again, add a small amount of cold water; repeat, and when the fish balls float on the surface, the dish is completed. Because the air inside the fish balls expands with heat, the balls with a hollow cavity are the best, tasting rather smooth and a bit chewy. 

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