If you have to find an authentic beef ball, it's Shantou!

Many Shantou people still have this authentic complex about this problem, and generally tell people in other places that "Shantou is the most authentic beef ball"! This is because Shantou is the first famous place in chaoshan beef meatball, and it may also be the first place in Chaoshan area to learn how to make beef balls from Hakkas.

compared with the whole Chaoshan area, there is basically no distinction between authentic and non-authentic among cities, counties and towns in Chaozhou, only the distinction between good and bad, the distinction between schools and masters! This question has been mentioned in my last question and answer about rice rolls, and interested friends can go and have a look.

Chaoshan people are good at learning, reforming, and even better at fine reform! In the more than 1 years since beef balls were introduced to Chaoshan from Hakka, chaoshan beef meatball has formed many schools, and at the same time, beef balls have been innovated. Different schools have formed different tastes and flavors, and there is no superior or inferior between schools, each with its own characteristics and fans, so it is not the oldest that is the most delicious and authentic! Because Chaozhou cuisine pays attention to inheritance and improvement.

Among the numerous beef ball schools, Shantou beef ball and Chaozhou beef ball have obvious differences.

Shantou beef balls contain a high amount of butter. When you bite your mouth, oil will sometimes flow out from the corners of your mouth. At the same time, there is little difference between Shantou beef balls and beef tendon balls, so it is difficult for ordinary people to separate them. Only when you eat them in your mouth, there is a clear difference. Beef tendon balls are thicker in taste, slightly Q-elastic and slightly fragrant in mouth, while beef balls are more delicate in taste. At the same time, Shantou beef balls prefer to add "wing breast" (1 A century-old brand is "Fuhecheng Beef Ball".

(Shantou beef balls)

Chaozhou beef balls are low in oil content, generally without butter or with less butter, which is relatively dry to eat; The difference between Chaozhou beef balls and beef tendon balls is very obvious, which can be distinguished at a glance. The beef balls are smooth in appearance, rough in appearance, and have a huge difference in taste. The beef tendon balls are q-elastic, chewy and strong in beef tendon flavor, and most beef tendon balls are not original, generally including garlic oil flavor with garlic, raw garlic flavor with raw garlic, pepper flavor with pepper, and black pepper flavor with black pepper. Beef balls are very delicate, much more delicate than Shantou beef balls. Beef balls are mellow, not as Q-shaped and fragrant as beef tendon balls, soft in texture, and mostly original in flavor. They are not suitable for freezing and can only be refrigerated (beef balls will become rough and tough after freezing), and the shelf life is short. Shantou beef balls are not restricted by freezing.

(Chaozhou Beef Ball)

These are two main schools in chaoshan beef meatball, each with its own methods and ingredients. There is no difference between schools, only which one is more suitable for you! It is only the pros and cons of the production masters that distinguish the pros and cons. Each master has different skills and conscience, and the beef balls produced are also very different. It is very reasonable that "a good master can produce good pills".

Therefore, when you choose meatballs, you don't want to choose the authentic origin, because beef meatballs are not agricultural products, and they won't be delicious just because they are planted in which land! The essence of choosing beef balls is to choose the production master, and choose the skills and conscience of the production master!

I'm very excited!

There are many kinds of people and brands in chaoshan beef meatball market. Some are made by machine and some by hand, and the taste is different. I suggest that if you have friends in Chaoshan to help you recommend or purchase, the authentic price is more expensive.

You get what you pay for. Don't buy beef balls less than 5/ kg. Beef balls made of pure beef are soft in taste and have a faint but persistent beef flavor at the entrance, which is made of pure milk. The rough and elastic taste is a beef ball mixed with pork and food additives. It is not unreasonable to add a small amount of pork to the beef ball for both cost and taste. Some black-hearted businesses can even make beef balls without beef for the benefit and competitiveness (this is the cheap operation). If you insist on beating beef balls by hand to buy 1/ kg, it should be hand-made. If it is hand-made and the business is booming, it will be questioned (insufficient capacity). Real handmade pure beef balls are smooth and smooth, with a faint beef flavor and no rough feeling of meat fiber.

The first place to eat beef is Guantang Town, Chaozhou. There are four or five slaughterhouses in this town, which supply fresh beef from all over Chaozhou and surrounding areas. The beef in this town is even fresher. When you often go to order food, you can see that the beef hanging on the hook is still moving, which can be said to be the freshest beef in the world. However, it takes at least four or five hours for those beef in Shantou to be processed for customers. This is the gap.

Shantou recognizes that the freshest beef belongs to Wuji beef, so you have to wait in line to eat it.

I think it's better in Xiashan area.

Located in the east gate of Shanghai Vocational College full of campus atmosphere, it is not as famous as an old brand, but it is rooted in everyone's food memory by an authentic chaoshan beef meatball.

Speaking of chaoshan beef meatball, it is difficult for anyone to find fault. Good beef is the key to the taste of beef balls. His beef balls are made from fresh and high-quality beef tendon meat, which is tender, smooth and firm, so fresh that the nerve tips at the end are still slightly jumping, making it "fresh" to the extreme.

Only the beef balls made by hand hammer can create a delicate and crisp taste, which can break and recombine the fibers inside the beef and turn them into mud-like beef paste.

Then put it into 7-8℃ hot water for setting, which locks up the moisture in the minced meat, and makes it more juicy while ensuring the beef balls are refreshing and elastic. Put the set hand-made beef balls into the broth and cook them. I can't believe the crisp and elastic teeth, and the beef incarnates the magical texture of elastic teeth, which brings the happiness of rampage!

Bite down the surging juice from generate between the lips and teeth, and the meat particles will burst into fine and dense freshness when chewed, and then the rich and natural beef flavor will quickly spread in generate in the mouth ...

You Mei Chaozhou Beef Shop

Address | 1/F, Nanbin Junyuan, Jinniu Road

Business hours | 6:3-22:

As an authentic Chaoshan person, you, After all, I have lived in Shantou for three years, and I still have some experience in this field. Now the local market of beef balls in Shantou is mixed. The best beef balls are hand-hammered beef balls. It's the kind where a person knocks and knocks with an iron bar. And beef balls are best not to buy those packaged ones, but those made artificially on the spot. Now Shantou's beef balls and beef are basically transported from other provinces. They are all made by local cattle like Yunguichuan. There is no such thing as which brand is more delicious in Chaoshan. If you are in Shantou, I recommend you to eat at Fuhecheng Beef Shop. If you want to eat fresh and cheap beef balls. I recommend you to eat in Shaxi, Chaozhou, where the beef is fresh and cheap.