Teochew Beef Balls: Iconic Cantonese Snack from Guangdong

Teochew Beef Balls are a famous local delicacy from the Chaoshan (Teochew) region of Guangdong, celebrated for their springy, bouncy texture and rich beef aroma. Made by hand-pounding fresh beef, these juicy and elastic meatballs are unforgettable whether served in soup or hot pot.

1. Origin and History

Originating in the Chaoshan area of Guangdong, Teochew Beef Balls evolved from traditional Hakka beef ball-making techniques nearly a century ago. They showcase the Teochew people’s exceptional skill in handling beef and their innovative spirit in culinary arts.

2. Cultural Significance

Praised as the “soul of Teochew beef hot pot,” these beef balls represent the essence of Teochew cuisine and reflect the local philosophy of pursuing perfection in taste and texture.

3. Key Ingredients

The main ingredient is premium hind-leg beef from yellow cattle, mixed only with salt and ice water. The mixture is hand-pounded to form a pale pink paste with a firm, springy texture.

4. Preparation Process

The unique “thousand-pounding” method requires more than 40 minutes of hand-pounding the beef while adding ice water to keep the temperature low. The mixture is then squeezed into round balls and set in warm water. This process emphasizes precise control of force and temperature.

5. Flavor and Texture

These beef balls are exceptionally bouncy and chewy, with a dense meaty bite and an intense beef aroma. Each bite bursts with juicy flavor, becoming more fragrant the longer you chew.

6. Ways to Enjoy

They are best served in Teochew beef hot pot or in rice noodle soup (Guotiao Soup). They can also be deep-fried or grilled and are especially tasty when dipped in savory satay sauce.

7. Where to Try

You can find authentic Teochew Beef Balls at traditional beef hot pot restaurants in the Chaoshan region—well-known spots include “Hai Ji” and “Fu He Cheng” (around ¥20–40 per serving). When ordering, simply say “Yī fèn niúròuwán” (a serving of beef balls) and choose to have them boiled in soup or hot pot.

8. Tips for Travelers

Their English name is “Teochew Beef Ball” or “Chaozhou Beef Meatball.” These are springy, bouncy meatballs—perfect for travelers who enjoy chewy textures.

9. Easy Home Version

At home, you can mix ground beef with egg white and starch, stir vigorously in one direction until sticky, squeeze into balls using your palm, and boil in water until cooked through.

Come and savor the irresistible Teochew Beef Balls! They’re not just a delightful culinary experience but also a must-try gateway to understanding Teochew food culture. Be sure to add them to your foodie bucket list and let their springy, juicy bite create unforgettable memories on your journey through China!