Fish ball is one of the most popular meals that is commonly eaten throughout Southern China, Hong Kong, and Macau. The dish originates from the eastern regions of Guangdong province, and consists of ball-shaped patties made with finely pulverized fish meat, also known as surimi.

Fish balls are typically consumed either as an appetizer or the main meal. It was popularized in Hong Kong, where there are two versions of the dish - one is smaller, yellow, made with shark meat, and sold on skewers, while the other one is bigger, white, and made with more expensive fish meat.

The second version is usually consumed with noodles. In Singapore and Malaysia, fish balls are often filled with pork, and can be found in soups, noodles, or accompanied by rice.