To go to Chaoshan region, you must try Chaoshan beef balls, a local gourmet specialty product, and recommend Chaoshan beef balls for diners below.

To go to Chaoshan region, you must try Chaoshan beef balls, a local gourmet specialty product, and recommend Chaoshan beef balls for diners below.

 

Chaoshan Beef Ball Hotpot Restaurant is different from the taste of the northern region. It takes Guangdong region edge furnace as the carrier, the bottom pot is dominated by beef bone marrow, and is accompanied by a variety of unique seasonings and soup. Funds are invested in cooking Chaoshan Beef Ball, Beef Soup, watery and other rare species in the northern region. Beef balls are different from boiled things in that they are more tender, more fresh and more delicious, and more delicious, and more delicious with Chaoshan sauce and seafood and Hunan chili sauce, it will make the taste even better.

 

Chaoshan beef balls into snacks began to come from Hakka dishes. In the early days, most of the vendors selling beef balls were Hakkas, carrying small loads to shout along the streets in Shantou City. Especially at night, there is often a solo boat, with a light bulb hanging on the bow of the boat. The Hakka sea boat docked there is dedicated to selling midnight snacks and beef ball soup in specialty stores.

 

In the 1920 s and 1940 s, there were many food and beverage stalls in Xinxing Street, which was famous for the characteristics of beef balls made by Luo Jinzhang. After that, there were Dexiangshan beef balls on Waima Road and beef balls on Zhenbang Street. All snack stalls were operated.

 

Use fresh beef leg column to pack meat seasoning, remove tendons, cut into small pieces, put them on a large dish board, use two special square hammer knives (net weight less than 3kg), hammer the beef leg into meat slurry, add a little snow powder, salt, fine fish sauce and seasoning, stir again with mallet for 15min, then put them in a large bowl, add square fish powder, fat meat and chicken essence, stir with force, stir, only when the meat slurry can't touch your hands, then grab the meat slurry with your hands, tightly clench your fist and knead it into a pill, pull it into a warm boiled water basin with a spoon, then change the warm fire to cook the pill for about 8min, and take out the beef balls. When eating, boil the original soup and beef balls in a pan until they boil (the boiled water should not boil too much, otherwise the beef balls will not be smooth), add some chicken essence, sesame oil, white pepper and parsley grains, and add seafood soy sauce or chili sauce to add.