Chaoshan Niurouwan
Chaoshan beef meatballs are hand-pounded beef balls with extraordinary elasticity and a juicy, meaty flavor. Often called the most famous meatballs in China.
Ingredients
- Pork filling 300 g
- Eggs 1 pcs
- Starch 30 g
- Scallions 2 stalk
- Ginger 3 slices
Instructions
- 1. Slice the beef against the grain, add cooking wine, soy sauce and starch, mix well and marinate for 15 minutes
- 2. Pour an appropriate amount of cooking oil into the pot and heat it over high heat until it is 70% hot.
- 3. Add beef and stir-fry quickly over high heat until it changes color.
- 4. Add onions and ginger and continue to stir-fry until cooked through
- 5. Add appropriate amount of salt and a little soy sauce to enhance the freshness, stir-fry over high heat and serve evenly.
- 6. Remove from the pan and serve on a plate
Cultural Notes
Chaoshan beef meatballs are perhaps the most celebrated single dish of Chaoshan cuisine. The hand-pounding technique using twin cleavers (shuangdao chengrang) is a performance art in itself — skilled practitioners pound at a rate of several hundred strikes per minute, creating a rhythmic clattering sound that echoes through Chaoshan streets. The resulting meatballs are so bouncy that they are often used as a comedy prop (bouncing off the table). This dish was featured in the popular Chinese film "Chaoshan Beef Meatball" and has become a symbol of Chaoshan food culture.