These two couples are around a big basin, tearing apart fish bones. Fish is used to play fish balls, and every thorn has to be picked out. This is manual work. It's not easy. I watched it for a long time.
I started to eat again, and casually walked into a beef ball shop. Because I had tasted beef balls the day before, I came to a bowl of Chaozhou beef tendon balls today. Beef balls have a history of nearly a hundred years in Chaozhou, which can be divided into beef balls and beef tendon balls. Beef balls are tender and smooth. Beef tendon pills are chewy and have a good taste because of the tender tendon added.
This is a "salty water crust", a small dish-shaped crust made of rice pulp, with hot dried vegetables in the middle, which is white in color and smooth in taste. The crust is tasteless but chewy, and with the sweetness and saltiness of dried vegetables, it has become a folk snack with Chaoshan characteristics. 10 yuan Qian has a box of "Salty Water Casserole", with 12 pieces, which tastes good, except that the dried preserved vegetables in it are relatively oily.
See the hand-beaten beef balls! Eat more beef in Chaoshan area. In the past, some people in the countryside made beef balls and sold them in Chaozhou. Chaozhou people was clever and improved. He changed the traditional beef balls hammered with the back of a kitchen knife into two special iron bars, each weighing 3 kg and having a square or triangular surface. He beat them with both hands in turn and drew the bow from left to right until the beef was beaten into pulp. See, I'm curious. The young man said you can try it yourself. I didn't try it after all. I think those two iron bars must be very heavy, and my technique will not be right.
It is said that water was used to cook beef balls in the past, but chaozhou people, which always pays attention to the original flavor, used beef and beef bones to cook beef balls, thus ensuring that the meat flavor of meatballs would 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. The beef balls made in chaozhou people are more sophisticated than the traditional methods, so the beef balls taste crisp and delicious.
There are beef balls sold next to the beef balls now. I still want to try them, but I just ate a bowl of beef tendon balls. So I had the cheek to ask if I could just buy two. A grain of beef and a grain of beef tendon? The shopkeeper readily agreed, so I got these two beef balls in my hand. I've tasted four beef balls, each of which is slightly different, but it's really beyond me, a newcomer, to tell the difference.