Luodian fish balls 罗店鱼圆
Luodian fish balls is featured among the local specialties of Shanghai.
Finely worked fish paste forms light, springy white balls. Try them in a simple broth that lets the fish flavour stand out.
How it is made
Fish flesh is finely worked into a seasoned paste, shaped into balls and gently cooked so they hold together. A clear broth is a common way to serve them without masking their character.
Flavour & texture
The balls are smooth, light and springy, with a delicate fish flavor. Their texture differs from a coarse minced-meat ball.
Local roots & traditions
Luodian fish balls are a named specialty of the Baoshan area of Shanghai and reflect its local fish cookery.
How to order Luodian fish balls
Ask which fish is used and try a simple soup serving first.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Jinshan fish cakes 金山米鱼饼 →
The prepared fish mixture is formed into cakes and cooked. A restaurant may serve slices warm or finish them in a pan for a browned surface. Expect a tender, cohesive fish texture rather than the flaky layers of a whole cooked fillet.
Sizzling shredded eel 响油鳝糊 →
Eel is cooked and cut into fine strips, then combined with a seasoned sauce. Hot oil is poured over aromatics near serving time, producing the characteristic sizzling finish. The eel is tender and slippery, with a rich savory coating. Garlic, scallion and white pepper often give the final aroma its lift.
Questions before you order
What name should I show when ordering?
Show 罗店鱼圆 for Luodian fish balls. Ask which fish is used and try a simple soup serving first.
Sources & reading
Recipes and servings vary between kitchens.