Overview and history
Chaoshan beef balls are a signature snack from the Chaoshan region of Guangdong, also known as hand-pounded beef balls. Their history is associated with Hakka food culture. Early street vendors selling them were often Hakka people who carried shoulder poles through the streets of Shantou. In the 1940s, beef balls made by Luo Jinzhang were well known on Xinxing Street; the dish later became one of the emblems of Chaoshan cuisine. [1]
Preparation
The defining step is pounding beef into a paste and shaping it into balls by hand. The finished balls are known for their springy, chewy texture; Chaozhou-style hand-pounded beef balls are particularly noted. [1]
How they are served
Beef balls are commonly used in hot pot or served in soup with wheat noodles, rice noodles or rice-flour sheets. Examples include fish-ball and beef-ball noodle soup. [1]
Intangible cultural heritage
In 2018, the craft of making Chaoshan hand-pounded beef balls was added to Guangdong Province's intangible cultural heritage list as item VIII-102, nominated by the Guangdong Food Industry Association. [1]