“形似珍珠水上浮,晶莹洁白转悠悠。入口即化嫩且滑,鱼香满口久长留。”这首小诗是笔者最近回故乡洪湖重温浮水鱼丸之后的即兴之作。诗虽贻笑大方,但浮水鱼丸却是鱼馔中之精品,故乡先民智慧的结晶。 浮水鱼丸,又名珍珠鱼丸、水晶鱼丸、鱼胶丸,是洪湖的一道传统名肴。其做法是:首先选用肉质细嫩五斤 “Pearl-shaped floating water, crystal white around.” That is tender and fresh and slippery entrance, a long sip of fish fragrance. "This poem is the author of the recent hometown Honghu revisit floating fish after the improvisation. Although the poem is ridiculously generous, but the fish is a fish in the fish boutique, hometown wisdom of the ancient crystallization. Floating fish balls, also known as pearl fish balls, crystal fish balls, fish balls, is a traditional Honghu Ming dishes. The practice is: First, select the tender five pounds of meat quality