Page 54 - hakka - Copy4
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■ 名菜故事
梅县人称制作鱼丸为“到”鲩鱼丸（意为剁鲩鱼丸）。将鱼肉取出后用双刀剁成细嫩鱼蓉，
再挤成鱼丸煮熟。剁鱼肉时要注意温度和木砧板的洁净，极容易热熟（客家语言智慧反说
为：返生），造成次品。
■ Dish Story
In Meixian, the process of making fish balls is called “dao” grass carp balls (means chopping grass
carp). The fish meat is finely minced into a smooth paste using two knives, then made into balls and
cooked. During the mincing process, it is essential to monitor the temperature and the cleanliness
of the wooden chopping board, as the excessive warmth can cause the fish paste to revert (a Hakka
term meaning it loses its ideal texture), resulting in subpar quality.
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