How to make beef meatball soup with Chinese cabbage and beef meatball soup /siji/roulei/767.html Chaozhou is famous for its snacks. From Hakka cuisine. In the early days, most of the hawkers selling beef balls were Hakkas, who carried small burdens and peddled them from street to street in Shantou City. Especially at night, in the area from the Bajiaoting of Handi Road to the Hanjiang River behind the park, there are often shuttle boats with a small lamp hanging at the bow, which are specially designed for Hakka cargo ships parked there to sell supper and specialize in beef ball soup. There were many food stalls along Xinxing Street in the 194s, and the beef balls made by Luo Jinzhang were famous for their unique features. Later, there were beef balls in Xiangshan, maruta, and beef balls in Zhenbang Street, all of which were operated by snack stalls. Since the reform and opening up, beef balls have become a famous food in Chaoshan, especially Longmeizhai beef balls with excellent materials and authentic taste. Beef balls are made of fresh beef legs wrapped in meat, cut into pieces after tendons are removed, placed on a big chopping board, and hammered with two specially-made square hammers (weighing about 3kg). beef ham is pounded into a pulp from top to bottom, and a small amount of snow powder, refined salt, fine fish sauce and monosodium glutamate are added, and then pounded for another 15min. Then, it is packed in a big bowl, and minced square fish, white meat and monosodium glutamate are added, and mixed well. When eating, use the original soup and beef balls to boil in a pot, add proper amount of monosodium glutamate, sesame oil, pepper and celery, and serve with sand tea sauce or Chili sauce. How to make beef meatball soup with Chinese cabbage and beef meatball soup /siji/roulei/767.html