In the late Qing Dynasty and the early Republic of China, there were many rural farmers carrying small poles and walking through the streets and alleys of Chaozhou Fucheng, selling beef ball soup.

The smart Chaoshan people saw that Hakka beef balls were very distinctive, so they transplanted them.

But Chaoshan people did not simply copy Hakka beef balls, but absorbed its advantages and improved on its shortcomings.

For example, the traditional method of beating beef balls in the countryside is to use the back of a kitchen knife. This is ineffective and not strong enough, which affects the quality of the meat paste. Chaozhou people instead use two special iron rods, each with 3 The beef is heavy and has a square or triangular shape. Use both hands to beat the beef in turn, opening the bow from left to right until the beef is pulped.

Another example is that farmers in the countryside traditionally use water to cook meatballs. Chaoshan people who always pay attention to the original flavor use beef and beef bones to cook beef balls. This ensures that when cooking beef balls, The meaty flavor of the meatballs will not penetrate into the soup, thus making the beef balls more rich in beef flavor. At the same time, it also adds the use of Shacha sauce as a sauce dish.

Since the beef balls made by Chaoshan people are more sophisticated and sophisticated than traditional farmers, the beef balls made in Chaoshan are crispy and have a rich beef flavor. Kuaibing is popular throughout the Chaoshan area and is very popular among Chaoshan people. It has become one of the most popular Chaozhou folk snacks.

To cook beef ball soup, add garlic and celery grains to the base of the bowl, and use Shacha sauce or red pepper sauce as the sauce.

In Chaoshan, there are many Chaoshan snacks with meatballs, such as pork balls, pork belly balls, fish balls, ink balls, shrimp balls, etc. They are all made from Chaoshan hand-beaten beef balls. Evolved and developed by drawing inferences from one example