Chaoshan 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 1940s, 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 ball method

Choose fresh beef leg wrapped in meat as the seasoning, remove the tendons and cut it into pieces, put it on a big chopping board, use two specially-made square hammer knives (weighing about 3kg), hammer beef ham into a pulp by force from top to bottom, add a small amount of snow powder, refined salt, superior fish sauce and monosodium glutamate, continue to hammer for 0/5 minutes, then put it in a big bowl, and add minced square fish, white meat and monosodium glutamate. Pictures of beef balls (18 photos) Then twist the meat pulp by hand, hold the fist to control the extrusion of the balls from the ring between the thumb and forefinger, take them out with a spoon and put them in a warm water basin, then cook the balls with slow fire for about 8 minutes, and pick up the beef balls. When eating, use the original soup and beef balls to boil to the initial boiling point (the water should not be too boiling when cooking, otherwise the beef balls will not be smooth), add proper amount of monosodium glutamate, sesame oil, pepper and celery, and serve with sand tea sauce or Chili sauce.