Since the reform and opening up, beef balls have become a famous Chaoshan specialty delicacy. Among them, Longmeizhai beef balls are famous for their premium ingredients and authentic taste.

The traditional preparation method is to use fresh beef shank meat ingredients, remove the tendons and cut into pieces, place them on a large chopping board, use two special square hammer knives (weighing about 3 kg), and press the beef shank up and down continuously.

Hammer into meat sauce, add a small amount of snow powder, refined salt, fine fish sauce and MSG, continue hammering for 15 minutes, then use a large bowl to serve, add minced fish, white meat cubes and MSG, mix well, and stir the tart with your hands.

Until the meat paste sticks to your hands and does not fall off, then grab the meat paste with your hands, clench your fists and squeeze into balls, scoop them into a basin of warm water with a spoon, cook the balls over slow fire for about 8 minutes, and pick up the beef balls.

It is said that good beef balls can jump high when thrown on the ground. In the past, beef balls were all hand-made, which may allow for this performance. Since they were all manually operated, the cost was higher than those made by machines.

After the advent of pill blasting machines in the early 1980s, the traditional hand-beaten production method became increasingly rare.

With the growing demand from outsiders and old Shantou people who want to taste the kind of hand-beaten beef balls that can be bounced as high as they fall on the ground, the delicious hand-beaten beef balls have reappeared in the world.

When eating, put the original soup and beef balls into the pot and bring to a boil (the water should not be too boiling, otherwise the beef balls will not be smooth), add an appropriate amount of MSG, sesame oil, pepper and celery grains, and serve with sand tea sauce or chili sauce.

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Many people dip their beef balls in chili sauce, but the most authentic way is to dip them in the local specialty Shacha sauce.

Beef balls can also be eaten grilled. When grilling, cut the beef balls in half, smear them with sauce and honey and bake them before eating.