Ancient and Modern Fragrant Meatballs

Ancient and Modern Fragrant Meatballs

　　In the early years after the founding of the People’s Republic, rural families were poor. When distinguished guests came, there were no fine dishes to offer, so they made meatballs out of radishes, which were well received by the guests. In the early period of reform and opening up, Zhang Quanwen, a grandson of that family, further developed the dish, turning it into the now-famous “Ancient and Modern Fragrant Meatballs.” The dish is made with high-quality local white radish, sweet potato starch, lard, ginger, minced scallions, refined salt, and pepper powder as the main ingredients. The white radish is shredded, blanched in boiling water, then cooled. Meanwhile, lard, refined salt, minced ginger and scallions, and pepper powder are mixed together, then combined with the sweet potato starch to form a mixture that is shaped and steamed in one go. The resulting meatballs are rich yet not greasy, soft and tender, smooth in texture, delicious in flavor, and highly nutritious. They are hailed as a “famous rural specialty dish of eastern Sichuan.”