Beef ball

Beef balls are a beloved dish in both Canton and overseas Chinese communities, tracing their origins back to the Teochew people. These delectable morsels are crafted from finely pulverized beef, often with a bit of pork added for extra flavor. Unlike fish balls, beef balls have a darker color and contain tiny pieces of tendon that melt away when cooked for an extended period.

In Asian cuisine, the secret to their smooth texture lies in pounding the meat until it becomes a fine paste. This technique gives beef balls their distinctive consistency. In Hong Kong, beef balls are commonly served with wonton noodles or fish ball noodles. They are a staple in traditional markets and supermarkets, making a great addition to hot pot dishes. Beef balls have a myriad of uses in Chinese cooking, making them a versatile and delicious ingredient.