1,1000g beef, preferably beef tendon.

2, 4 teaspoons of salt.

3, 2 teaspoons of baking powder.

4. 4 ~ 6 teaspoons of sugar.

5. Alkaline water-1/2 teaspoons diluted with 2 tablespoons ice water.

Beef balls are the most famous traditional snacks of Han nationality in Chaoshan, Guangdong.

It has a history of nearly a hundred years in Shantou. Beef balls can be divided into beef balls and beef tendon balls. Beef balls are tender in meat and smooth in taste. Beef tendon pills add some tender tendons to beef, and the taste is just a little chewy.

It is said that good beef balls can bounce when thrown on the ground. In the past, beef balls were all made by hand, so maybe this kind of performance can be performed. Because they are all manually operated, the cost is higher than that of the mechanism.

After the appearance of pill machine in the early 1980s, the traditional methods of making pills by hand became less and less. With the increasing demand of foreigners and old Shantou people who come to Shantou for a taste of hand-made beef balls that can be played high on the ground, this makes delicious hand-made beef balls reappear in the rivers and lakes.

When eating, use the original soup and beef balls to boil (don't boil the water too much when cooking, or the beef balls will not taste good), 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 the local specialty sand tea sauce is the most authentic. Beef balls can also be baked. When barbecuing, cut the beef balls in half, coat them with sauce and honey, and bake them until they are done.