Shiliandong fish balls｜a legacy spanning six decades
It was established at Dihua Street in 1961. Grandpa pounded fish paste manually to make fish balls. The ratio of fish paste to tapioca flour is 7 to 3 to create a fresh and solid texture. Hand-made delicacies, like tempura, Fuzhou fish ball and meat thick soup, have been passed down to the third generation. The old store on the street insists on handmade for three generations. In 2025, the brand was transformed to “Food Connection”, delicious smell and appetizing.
