Zijin Beef Balls

Zijin Beef Balls

　　Zijin County is home to China’s largest beef balls. Each one is about the size of a tennis ball, and it’s said that such big beef balls, with a crispy exterior and tender interior, are incredibly satisfying to eat.

　　Beef balls are a renowned local snack in Zijin County, originating from Hakka cuisine. In the early days, most beef ball vendors were Hakka people who carried small carts and sold their goods along the streets of Shantou. Especially at night, near the Hanjiang River between Bajiaoting on Handi Road and behind the park, small boats often shuttled back and forth, each with a small lantern hanging from the bow, serving late-night snacks — especially beef ball soup — to Hakka cargo boats moored there. In the 1940s, the Xinxing Street area had many food stalls, and the beef balls made by Luo Jinzhang were particularly distinctive and famous. Later, other well-known versions emerged, such as those from Daxiangshan Beef Balls on Waizhoulù and from Zhenbang Street. Virtually all food stalls sold their own version.

　　The beef balls are made using fresh beef round meat. After removing the sinews, the meat is cut into chunks and placed on a large cutting board. Using two specially made square meat mallets (each weighing around 3 kilograms), the meat is pounded continuously until it turns into a paste. A small amount of snowflake flour, fine salt, premium fish sauce, and monosodium glutamate are added, and the pounding continues for another 15 minutes. The mixture is then transferred to a large bowl, where dried cuttlefish powder, minced white meat, and MSG are added and stirred vigorously by hand until the paste becomes sticky and clings to the hand without falling off. Next, the paste is scooped up, tightly clenched into balls, and shaped by squeezing with a fist. The balls are then spooned into a basin of warm water. They are simmered over low heat for about 8 minutes before being removed. When serving, the original broth and beef balls are brought to a gentle boil (the water should not be boiling too fiercely, or the beef balls will lose their tenderness), and an appropriate amount of MSG, sesame oil, pepper, and minced celery are added. They are typically served with satay sauce or chili sauce for dipping. The beef balls can also be grilled — simply slice them in half, brush with sauce and honey, and grill until cooked through for a delicious chewy treat.