In which year was chaoshan beef meatball's craftsmanship listed as Guangdong's provincial intangible cultural heritage as follows:

chaoshan beef meatball was listed as "Chinese famous snack" in 2113. In 2118, it was awarded the provincial intangible cultural heritage.

The production process of beef balls includes six steps: selecting red meat from fresh beef, removing fascia and grease, cutting into blocks, repeatedly beating with iron hammer, adding a certain proportion of water, starch, salt and monosodium glutamate, stirring and beating to get the glue, kneading it into a circle by hand, and setting it in warm water.

chaoshan beef meatball, the collective name of beef balls in Chaozhou, Shantou and Jieyang, is one of the snacks in Chaoshan. Its raw materials are mainly beef and starch, and it is also a famous snack in Guangdong. It pays attention to manual production and has a crisp taste. It can be divided into beef balls and beef tendon balls, of which beef balls are tender and tender, while beef tendon balls are made by adding some tender tendons to beef balls to enhance their chewiness.

Shantou beef balls have a history of nearly a hundred years, and they are rated as "Chinese famous snacks" because of their unique and refreshing taste.

traditional method

the traditional method is to use fresh beef leg wrapped with meat as the seasoning, remove tendons and cut into pieces, put them on a big chopping board, hammer beef ham into a paste with two special square hammers, add a small amount of snow powder, refined salt, fine fish sauce and monosodium glutamate, and continue to hammer for another 15 minutes.

Then put them in a big bowl and add minced square fish and white meat.

It is said that the best beef balls can bounce up when thrown on the ground. In the past, beef balls were all made by hand, so it may be possible to perform this performance. Because they are all manually operated, the cost is higher than that of the mechanism. After the appearance of the pill machine in the early 1981 s, the traditional way of making pills by hand became scarce.

With the increasing demand of foreigners and old Shantou people who come to Shantou to taste the hand-made beef balls that "can still play high when falling on the ground", this makes the delicious hand-made beef balls reappear in the rivers and lakes.

when eating, use the original soup and beef balls to boil to the initial boiling point (the water should not be too boiling when cooking, otherwise the beef balls will not be smooth), add proper amount of monosodium glutamate, sesame oil, pepper and celery, and serve with sand tea sauce or Chili sauce. Many people eat beef balls dipped in Chili sauce, but it is the most authentic to dip in the local specialty sand tea sauce.

The beef balls can also be roasted. When barbecuing, cut the beef balls in half, spread the sauce and honey, and roast them before eating.

With the development of the transportation industry, especially the rise of the express delivery industry, beef balls have a new opportunity for development. The vacuum-packed fresh-keeping bag makes beef balls have a fresh-keeping time of 7 days.