Radish Balls

Radish Balls

　　Hakka radish balls are a traditional Han Chinese dish from Guangdong Province, belonging to the Hakka cuisine of Cantonese cooking. These steamed Hakka radish balls are a beloved home-cooked dish among the Hakka people, often prepared during festivals and family gatherings. The round shape of the radish balls symbolizes family unity and togetherness.

　　Peel and wash the white radish, then cut it into shreds; wash and shred the carrot. Dice the pork belly and the mushrooms. Heat oil in a wok until hot, then sauté the chopped scallions, diced pork belly, and diced mushrooms until fragrant. Remove and place in a bowl. Add the shredded white radish, shredded carrot, pepper, salt, chicken essence, and sugar, and mix well. Shape the mixture into balls, arrange them on a plate, and steam until cooked through.