Start with a good base of Szechuan-brand Bean Sauce; go for the HOT stuff!
Roast Eel Chili in the handy serving tin
Stock up on Sea Cucumber - right next to the squid. Remember to look for the Forzen variety, not the frozen stuff.
First, the jokes. Aren't they awfully small to try to extract from the poor fish? Oh wait, that's not it. What, they take a melon baller to the fish meat?
Now, the reality. I've actually eaten these in Beijing. It's ground-up fish mixed in with flour to make kind of a tiny dumpling. They're a little smaller than marble-size; you have to chew them a bit and they have a stronger fishy taste than Westerners are used to. Good way to incorporate protein and use all the fish, I suppose, but it did make the teenage daughter of one of our fellow families barf. Oh, watch out for tiny fish bones.
Probably not something I'd put on the "must try" list...
