Rounding is also called (wave circle), commonly known as meatballs. It's a Han snack in Fujian, belonging to Fujian cuisine. Dayuan is a general term, there are many kinds, and new varieties are constantly on the market. There are pork balls, beef balls, beef tendon balls, fish balls, shrimp balls and chicken balls. Pure taste, maintaining the original meat flavor, tough and crisp, chewy and not rotten. Hakka fish balls are not as tight and crisp as those in coastal areas, but soft and smooth, with unique flavor.

Hakka cuisine: fresh red meat. Slice the fat in the red meat seam, beat it badly, put it in a bowl, add ingredients, add water and mix well to make meatballs, and then cook in a pot.

Ingredients: 300g of red meat on the back buttocks, 7.5g of white salt, 5g of squid15g, 80g of snow powder and a little monosodium glutamate.