I love Chaoshan beef balls. The beef balls in our Chaoshan area are a famous Chinese snack. If people come to Shantou without tasting a bowl of beef balls, it will be like going to Beijing without eating Quanjude, or going to Tianjin without eating Goubuli steamed buns.

Baoshan returned empty-handed.

Chaoshan beef balls have a long history and can be divided into two types: beef balls and beef tendon balls. Both are round and brown after being cooked.

Beef meatballs are relatively tender in texture and have a tender and smooth texture. Beef tendon balls have some tender tendons added to the beef, making them very chewy.

Now there are two kitchen workers sitting in front of some shops, each holding two thick iron rods in their hands and beating the beef paste that will be used to make beef balls, as if to solemnly declare that the beef balls in our store are genuine.

A wonderful living advertisement.

The standard way to eat beef balls is beef ball kway teow soup. There are a few beef balls floating in a large bowl of fragrant beef soup, plus a handful of snow-white and smooth kway teow and a few leaves of crispy coriander. The beef is rich and fragrant. It’s really delicious.

Full of color and fragrance.

The most authentic way to eat beef balls is to dip them in the local specialty Shacha sauce.

Chaoshan snacks represented by beef balls are an important component of Chaozhou cuisine. In recent years, in areas with densely populated Chaoshan such as the Guangzhou-Shenzhen Pearl River Delta, Chaoshan beef ball hot pot and beef ball soup noodle shops have spread all over the streets and alleys.

As a kind of ready-to-eat delicacies, snacks such as beef balls are available, so in what way can they be made into delicacies that are easy to operate?

The most intuitive thing is the many special sauces of Chaoshan. After constant debugging and trying, the century-old Chaoshan beef balls delicacy began to take shape.