historically, hand-hammered beef balls in Chaoshan should have originated from Hakka.

Because there are many mountainous areas in Hakka area of Guangdong Province, it is very common to raise cattle and buffalo, so Hakka people often eat beef as their daily meat. In the long-term development process, Hakka people have gradually figured out that beef can be made into beef balls to eat this form.

in the late Qing dynasty and the early Republic of China, there were many Hakkas carrying small burdens and walking around Chaozhou Fucheng, selling beef ball soup.

Smart Chaoshan people saw that Hakka beef balls were very distinctive, so they transplanted them.

But Chaoshan people don't simply copy Hakka beef balls, but absorb their advantages and improve them.

If Hakka people beat beef balls with the back of a kitchen knife, the effect is poor, and the strength is not enough, which affects the quality of the meat paste. So chaozhou people changed to two special iron bars, each weighing 3 kg, with a square or triangular surface, and beat them with both hands alternately until the beef was beaten into meat paste.

Another example is that Hakka people use clean water to cook meatballs, while Chaoshan people who always pay attention to the original flavor use beef and beef bones to cook beef balls, so as to ensure that the meat flavor of meatballs will not penetrate into the soup when cooking beef balls, thus making beef balls more beef-rich, and at the same time, adding sand tea sauce as a sauce dish.

Because the beef balls made by Chaoshan people are better than those made by Hakkas, they are more exquisite, so the beef balls made by Chaoshan people have a crisp taste and a strong beef flavor, which is particularly delicious. Soon after they were made, they quickly prevailed in the whole Chaoshan area, were greatly welcomed by Chaoshan people, and became the most popular Chaozhou folk snack.

For a long time, people have known that Chaoshan hand beats beef balls, but now few people know that Chaoshan hand beats beef balls originated from Hakka.

Of course, there are still some folk legends about how beef balls spread from Hakka to Chaozhou.

For example, it is said that at the beginning of the Republic of China, there was a Chaoshan man whose real name was Ye Yanqing and his native name was a monk, who often helped the Hakkas, and the Hakkas passed on the recipe of this beef ball to Ye Yanqing.

Ye Yanqing constantly improved the preparation method of this beef ball, so the beef ball soup he sold was particularly famous in Chaoshan. Since then, Ye Yanqing has been working in Hu Rongquan, a famous shop in Chaoshan.

to cook beef ball soup, garlic stalks and celery grains should be added to the bowl feet, and the sauce plate should be sand tea sauce or red pepper sauce.

In Chaoshan, there are many pill snacks in Chaoshan, such as pork balls, pork belly balls, fish balls, Mo Dou balls, shrimp balls, etc. They are all made from the method of beating beef balls by hand in Chaoshan, and the "refreshing beef" evolved by analogy is a traditional Hakka dish, which is made by mashing beef into mud, making pills and cooking.

this product has a long history.

There are records in Notes on Zhou Li and Qi Min Yao Shu, which are called "Dao Zhen". There are many meat materials used, including cattle, sheep and pork. At present, only beef is used in Dongjiang, Guangdong Province, but the Dao method is more refined and the flavor is better. 2. This product is a soup dish, with unique preparation method, which is deeply loved by people.

It has been accepted as a famous snack in Guangdong.

in Chaoshan area.

Many Hakkas make a living by selling beef balls on the street.

only snacks, not big banquets.