"Pissing Beef Balls" is a traditional Chinese delicacy with a long history. As early as the Shunzhi Year of the Qing Dynasty in Songjiang, an ancient town in the south of the Yangtze River, the Wang family in the south of the Yangtze River carefully developed Pessing Beef Balls using special techniques and formulas.

Later, the descendants of the Wang family moved to Hong Kong, and pissed beef balls gradually became a famous food in the Hong Kong Special Administrative Region, which has been passed down for nearly two hundred years, and later became popular in Southeast Asia.

Peeing beef balls are made by mixing beef mince and shrimp clams together, then boiling the shrimp juice into jelly, then wrapping it in beef and cooking it. The shrimps are called pissing shrimps in Hong Kong, hence the name.

Another theory is that according to the characteristics of the meatballs, there is soup in the meatballs. When you bite it, the soup will splash out. The metaphor is called peeing beef balls.

A bowl of delicious, fun, and fragrant peeing beef balls was placed in front of me in anticipation.

The high-quality beef shank meat, paired with the deep-boiled beef bones and seafood soup, smells so delicious.

I picked out a meatball and threw it into the spoon. The beef ball really bounced twice.

This scene is slightly similar to that in "The God of Cookery".

Put it in your mouth and take a bite. What an unexpected surprise. A stream of broth bursts out from the beef balls, and the juice splashes everywhere. It feels really extraordinary!

Later, Hong Kong-style beef balls spread abroad, and the Queen of England even named the delicacy "tribute balls".

The peeing beef balls of Yufeng Gongwan can also be cooked with shrimps, cashews and other ingredients, which are sweet and delicious; or they can be fried with quail eggs and hibiscus balls for a while, crispy on the outside and tender on the inside; or they can be added with a little green vegetables and tomatoes.

After simmering for a while, it will be refreshing and salty.

In fact, there is also a beautiful story about the origin of the term Gongmaru.

Legend has it that there was a pork seller who handed over the business to his son when he was old.

The old man could not chew food that was too hard and preferred to eat meat, so the daughter-in-law racked her brains, chopped the pork, beat it with a wooden stick into meat sauce and cooked it. The bite was crisp and refreshing, and the taste was extremely delicious.

It must be served with every meal, and stories about filial women spread throughout the countryside, and tribute pills also became popular.

Why is it called "Gongwan"?

It turns out that in the local area, the impact action of beating the pork with a wooden stick is called "Gong", so the name "Gong Wan" came from this.

Although he was living on the streets and was scolded and beaten by the food stall waiters, he was able to seize the opportunity to create a cheap delicacy that blended the strengths of various restaurants and made a comeback. It can be seen that although Stephen Chow does not even have the strength to hold a knife,

, can't make a decent bowl of "chop suey noodles", but he is well-informed. In the "brain-eating era" of competition for knowledge, the mind and vision are far more useful than the strength of the hand.