Fishballs are a traditional food of Dongguan, and those from the Xiansha, Gaobu are most famous. Known as Xiansha fishball, they use fresh dace (a type of fish) as the key ingredient. The dace must be raised in ponds without ducks or geese to ensure a pure flavor of the meat. After the bones are taken out, the meat is beaten with metal rods for more than 6 hours and shape into balls. Xinsha fishball taste elastic and springy. When throwing it onto a surface, it can rebound several feet high like a ping-pong ball.