It is Chaozhou hand-pounded beef balls. Historically, it should have originated from the Hakka. Because there are many mountains in the Hakka area of ??Guangdong, it is very common to raise cattle and buffalo, so the Hakka people often use beef as their daily meat. In the long-term development process, the Hakka people gradually figured out how to make beef balls into meat balls. . In the late Qing Dynasty and the early Republic of China, there were many Hakkas selling beef balls in the streets and alleys of Chaozhou Fucheng carrying small poles.

The smart Chaozhou people saw that Hakka beef balls were very distinctive, so they transplanted them. But the Teochew people did not simply copy the Hakka beef balls, but absorbed its advantages and improved on its shortcomings. For example, when Hakka people beat beef balls with the back of a kitchen knife, the effect is poor and the force is not enough, which affects the quality of the meat pulp. Chaozhou people instead use two special iron rods, each weighing 3 pounds and shaped like a square or Triangular shape, beat the beef in turn with both hands, arching left and right, until the beef is pulped. Another example is that the Hakka people use water to cook meatballs, while the Chaozhou people who always pay attention to the original flavor use beef and beef bones to cook beef balls. This ensures that the meaty flavor of the meatballs will not penetrate when cooking the beef balls. into the soup, thereby making the beef balls have a richer beef flavor, and at the same time, it also adds a way to use Shacha sauce as a sauce dish.