Qinqiao Meatballs, Cao Family Knife-Cut Noodles

Qinqiao Meatballs, Cao Family Knife-Cut Noodles

　　　　The making of Qinqiao meatballs has a history spanning thousands of years. They are known for being smooth and tender, elastic in texture, white in color with rich broth, and delicious in taste. A local folk rhyme praises them: “Qinqiao meatballs tossed over the wall, picked up still round and shiny; dropped to the ground they bounce a few times, eaten and found tender and fragrant.” Qinqiao meatballs involve careful ingredient selection and fine craftsmanship, using a diverse mix of seasonings. The first step is to choose high-quality main ingredients: lean pork from the hind leg of the pig. During preparation, the meat is washed in cold water, cut into small pieces, then beaten into a paste with the back of a knife or an iron rod. The beating must be done with even force and completed in one go. Then, an appropriate amount of fatty pork, coarse and fine salt, chicken juice, egg whites, baking soda, pure bean starch, ginger, scallions, and other seasonings are added, stirred evenly, and left to ferment for 4–5 hours before being cooked. Whether simmered in soup or deep-fried, they turn out delicious.

(Huai’an)