Xiayang Beef Balls

Xiayang Beef Balls

　　In the famous overseas Chinese town of Xiayang in Yongding, there’s a popular rhyme: “Visit the Chuxi Tulou, see the Tiger and Leopard Villa, soak in the overseas Chinese hot springs, and taste Xiayang beef balls.” Xiayang boasts many delicious dishes such as rat noodles, horse-head pastries, and braised dog meat, but the most renowned is undoubtedly Xiayang beef balls. These widely celebrated beef balls, with their unique flavor—tough yet tender, fluffy, and aromatic—have earned a place among Hakka cuisine and are considered a true delicacy of western Fujian.　

　　Xiayang beef balls in Yongding are said to have been introduced by people from Xingning, Guangdong, and have a history of over 300 years. Today, there are more than 30 beef ball vendors, and the product is sold in Fuzhou, Xiamen, Shenzhen, and nearby counties and towns. While the preparation methods among different vendors are largely similar, the flavors vary greatly.

　　Preparation process: Select fresh beef chuck, remove tendons, membranes, and excess fat, then evenly slice it into one-centimeter-thick layers. Wipe dry with a cloth. Next, mince the meat and repeatedly pound it until the color turns bright red and the texture becomes resilient. Add an appropriate amount of salt and potato starch, then knead repeatedly before forming the mixture into thumb-sized meatballs. Rinse the meatballs in cold water for half an hour, then remove and place them in a clay pot with bone broth. Simmer over charcoal fire. Once the meatballs expand and become fluffy, add a small amount of pepper, MSG, and chopped scallions before serving.