Abstract: The effects of lotus root, mushroom, water-chestnut on sensory quality and gel strength of fish ball from silver carp were investigated. The result indicated that sensory quality of fish ball reached the maximum with 15% lotus root. However, excessive lotus root decreased the viscoelasticity of fish ball and made the taste bad. Mushroom had a positive influence on smell, flavor and taste of fish ball, but had a negative influence on color and appearance. The suitable dosage of mushroom was 20%. A certain dosage of water-chestnut could improve the smell, taste and appearance of fish ball, but depress the color of fish ball. The suitable dosage of water-chestnut was 15% ~ 20%. Gel strength of fish ball can be depressed by adding three kinds of vegetables, in which the effect of water-chestnut was the largest, followed by lotus root and mushroom.