Where is the beef ball delicious?

This is Chaozhou hand-hammered beef balls. Historically, it should have originated from Hakka dialect. Because of the mountainous area of Hakka in Guangdong, it is very common to raise cattle and buffalo, so Hakka people often eat beef as their daily meat. In the long-term development process, Hakkas have gradually explored the form of making beef into beef balls. At the end of the Qing Dynasty and the beginning of the Republic of China, there were many Hakkas selling beef balls on the streets of Chaozhou Fucheng.

Clever chaozhou people saw that Hakka beef balls were very distinctive and transplanted them. However, chaozhou people did not simply copy Hakka beef balls, but absorbed its advantages and improved its shortcomings. For example, Hakka people beat beef balls with the back of a kitchen knife, which is not effective enough and affects the quality of meat sauce. So chaozhou people changed two special iron bars, each weighing 3 kilograms, with a square or triangular surface, and beat them with both hands in turn until the beef was beaten into a paste. Another example is that Hakka people cook meatballs with clear water, and chaozhou people always pays attention to the original flavor by cooking beef balls with beef and beef bones, which ensures that the meat flavor of meatballs will not penetrate into the soup when cooking beef balls, making beef balls more beef-rich, and at the same time, it increases the eating method of pickles with sand tea sauce.