Recommended Anjing, Chaoxingji, Xidejia

Anjing: famous brand, selected ingredients, traditional craftsmanship, standard production.

Chiu Hing Kee:We use fresh beef from the hind leg of the cow, which is naturally free-range. The ingredients are fresh, the meat is tender, crisp and springy, the company introduces advanced equipment at home and abroad low-temperature operation and analyzes potential food safety hazards, is committed to providing higher quality food for more families to visit the eatery.

Hidekka: crisp, tender and delicate, authentic Chaoshan beef meatballs, the cumulative sale of 300,000 pounds, won the Hong Kong Q-Mark quality product certification. Refined yellow cow thigh meat, to ensure the taste and nutrition of beef meatballs.

Chaoshan beef meatballs is one kind of Chaoshan snacks, the production of raw materials are mainly beef, starch, etc., is also a famous snack in Guangdong, pay attention to the handmade, crisp taste, can be divided into two kinds of beef meatballs, beef meatballs, where beef meatballs are more tender, beef meatballs are in the beef meatballs into some tender tendons to enhance the chewiness.

Since the reform and opening up, beef meatballs have become famous as the specialties of Chaoshan, especially those with the best ingredients and authentic flavors - Rongmei Zhai beef meatballs are famous.

Traditional method is to use fresh beef shank meat as material, cut into pieces after removing tendons, placed on a large cutting board, with a special square hammer knife two (weighing about 3 kilograms), up and down non-stop force to the beef shank meat into a meat sauce, add a small amount of snow powder, refined salt, top quality fish sauce and monosodium glutamate, continue to hammer for another 15 minutes, and then with a large bowl, add the square of minced fish, white meat particles and monosodium glutamate, mix it well and make a vigorous hand Stir tart, until the meat paste sticky hands do not fall down until, and then grasp the meat paste, clenched fist squeezed into a ball, with a spoon into a pot of warm water, and then cook the pill with slow fire for about 8 minutes, fish up the beef meatballs.

It is said that the good beef meatballs thrown on the ground can jump up high, the previous beef meatballs are handmade may be able to make this show, because all by manual operation, so the cost is higher than the mechanism. 80's after the emergence of the ball machine, the traditional way of making hand-beaten is also increasingly rare.

With the foreigners coming to Shantou and the old Shantou people want to taste the kind of "fall to the ground can still be bounced high" hand-beaten beef meatballs, which makes the delicious hand-beaten beef meatballs to reappear in the "rivers and lakes".

Eating with the original soup and beef meatballs in the pot and cook to the first boil (cooking water can not be too boiling, otherwise the beef meatballs are not smooth), add an appropriate amount of monosodium glutamate, sesame oil, pepper and celery grains, with salsa or chili sauce to accompany the food. A lot of people eat beef balls dipped in chili sauce, but it is still dipped in the local specialty sacha sauce is the most authentic. [1]?

Beef meatballs can also be grilled, where the meatballs are cut in half and grilled with sauce and honey.

With the development of the transportation industry, especially the rise of the courier industry, beef meatballs ushered in the development of a new opportunity, vacuum-packed bags of freshness so that beef meatballs have 7 days of freshness. The products are exported to Southeast Asia and other Chinese concentrations.