Why Chaoshan is famous for eating beef?

At the end of the Qing Dynasty and the beginning of the Republic of China, many rural farmers carried small burdens and walked in the streets of Chaozhou Fucheng, selling beef ball soup.

Smart Chaoshan people saw that Hakka beef balls were very distinctive and transplanted them.

However, Chaoshan people do not simply copy Hakka beef balls, but absorb their advantages and improve their shortcomings.

For example, the traditional way to beat beef balls in rural areas is to use the back of a kitchen knife, which is not effective and not strong enough, affecting the quality of meat stuffing. 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.

For another example, traditional rural farmers cook meatballs with clear water, while Chaoshan people who always pay attention to the original flavor cook 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, thus making the beef flavor of beef balls more intense, and at the same time increasing the use of sand tea sauce as pickles.

Because the beef balls made by Chaoshan people are more exquisite than those made by traditional farmers, the beef balls made by Chaoshan people are crisp in taste, rich in beef flavor and especially delicious. Soon after it was made, it quickly swept the whole Chaoshan area and was greatly welcomed by Chaoshan people, becoming the most popular Chaozhou folk snack.

To cook beef ball soup, add garlic stalks and celery grains at the foot of the bowl, and choose sand tea sauce or red pepper sauce as the sauce plate.

In Chaoshan, there are many kinds of Chaoshan snacks, such as pork balls, pork belly balls, fish balls, Mo Dou balls and shrimp balls. They are all evolved from the method of making beef balls by hand in Chaoshan.