Longju Meatballs

Longju Meatballs

　　Longju Meatballs are a specialty of Longju Town, Dongying District, Dongying City, Shandong Province. Made from premium hind leg meat of livestock and blanched in pure Yellow River water, these meatballs are high in protein, low in fat, elastic, and have a crispy texture, making them an excellent choice for gatherings and festive gifts.

　　Longju Meatballs have a long history and are a traditional delicacy passed down through generations in the region.

　　For centuries, meatballs have been a highlight at grand banquets—no feast was complete without them. Longju Town in Dongying District, Dongying City, has long been a major food-producing area. The making of beef, mutton, pork, and even dog meat meatballs began in the late Ming and early Qing dynasties. Pork meatballs are made from carefully selected hind leg meat of livestock, along with sesame oil, monosodium glutamate, egg whites, scallions, and ginger. They are known for being fragrant, crisp, delicious, and full of flavor. Legend has it that when Emperor Taizu of Song, Zhao Kuangyin, took a rest here while unifying the country, he named the place “Dragon Residence” (Longju) and was particularly fond of the local meatballs, bestowing upon them the name “meatballs of Dragon Residence.” Hence, the name “Longju Meatballs” came into being. Along with “Beiling Meatballs” from Lijin County, they dominated both north and south of the Yellow River and were sold as far as Qingzhou, Zibo, Jinan, and Qingdao. Production also grew from less than 50,000 kilograms before the reform and opening-up period to over 1 million kilograms annually today. In addition to three major collective processing plants—the Food Station, Mawan, and Longdong—nearly a hundred individual households in Longju Township also thrived, prospering in business. Not only do vendors and customers line up early during holidays to place orders and make wholesale purchases, but restaurants, canteens, and everyday consumers also drive to buy them in large numbers. Truly, “Emperor-bestowed name none dare counterfeit, historic delicacy spreads far and wide.”

　　The people of Longju put great effort into perfecting this dish. From meat selection to ingredient blending, ancient recipes are combined with modern techniques to create a pollution-free, highly popular delicacy. This product is made from premium hind leg meat of livestock and blanched in pure Yellow River water, offering high protein, low fat, elasticity, and a crispy texture. It contains no artificial coloring or flavoring, making it an ideal high-nutrition fast food and a wonderful choice for gatherings and festive gifts.