The museum displays the production and environmental impact of creating fish ball products. Beef balls are commonly mixed in with wonton noodles and other fish ball noodles. Boat people use traditional and other unique ways of cooking the fish ball noodles. Deep fried fish skin is a popular side dish at fish ball noodle shops. Its texture is similar to the Chinese beef ball, fish ball, or pork ball. The big golden fish ball is a snack in Cheung Chau. Milkfish is primarily consumed with congee, pan-fried, as fish ball soup, or braised.