The food that best represents Chaoshan cuisine must be beef balls. Chaoshan beef meatball is a famous food in Chaoshan area, Guangdong Province. Beef is naturally rich in flavor, firm but not hard, fresh and delicious, elastic and refreshing, and rich in protein and amino acids. It is not only nutritious but also delicious. The key is to be versatile. How to cook it is very popular. At the very least, I like beef balls very much.

Some people say that beef balls are found in many places. Why did they become the representative of Chaoshan cuisine? It is said that at the end of the Qing Dynasty and the beginning of the Republic of China, many rural farmers walked around Chaozhou Fucheng with small burdens and peddled beef ball soup. Smart Chaoshan people saw that beef balls were very distinctive, so they started beef balls themselves. Chaoshan people not only absorbed the advantages of making beef balls from other places, but also improved their own methods of making beef balls.

The traditional way to beat beef balls in the countryside is to use the back of a kitchen knife, but the effect is not good, and the strength is not enough, which also affects the quality of the meat paste. So chaozhou people changed to two special iron bars, each weighing about 3 kg, with a square or triangular side, and beat the beef with both hands in turn until it was beaten into a meat paste. The beef balls made in this way are more elastic. The traditional water for cooking meatballs is clear water, but Chaoshan people who always pay attention to the original flavor use the soup made of beef and beef bones to cook beef balls, thus ensuring that the meat flavor of meatballs will not penetrate into the soup when cooking beef balls, thus making beef balls more rich in beef flavor, and at the same time increasing the use of sand tea sauce as a sauce dish. Nowadays, many Chaoshan people have invented how to eat all kinds of beef balls! Because the beef balls made by Chaoshan people are more exquisite, the beef balls made by Chaoshan people are crisp in taste, rich in beef flavor and especially delicious. Soon after making, they soon prevailed in the whole Chaoshan area and were greatly welcomed by Chaoshan people, becoming one of the most popular Chaozhou folk snacks.

beef balls are generally made of fresh calf hind leg meat, which has frequent leg movements, less fat and rich meat fiber, and is the first choice for making excellent beef balls. After beef is fully beaten, the meat pulp is fine and firm, and the chaoshan beef meatball made is delicious but not greasy, firm and not loose in taste, fresh and tender, crisp and refreshing, and it can be cooked in soup or fried. It is really a versatile ingredient. Beef balls are the most famous in chaoshan beef meatball. Friends who like them must try them!