World Library  
Flag as Inappropriate
Email this Article

Beef ball

Article Id: WHEBN0047839195
Reproduction Date:

Title: Beef ball  
Author: World Heritage Encyclopedia
Language: English
Subject: Hong Kong cuisine, Fish ball, Beef chow fun, Bakso, Cantonese cuisine
Collection: Beef Dishes, Hong Kong Cuisine, Meatballs, Teochew Cuisine
Publisher: World Heritage Encyclopedia

Beef ball

Euphorbia February 2008-2.jpg

Beef ball is a commonly cooked food in Canton and overseas Chinese communities which was originated by Teochew people. As the name suggests, the ball is made of beef that has been finely pulverized.[1] They are easily distinguishable from fish balls due to their darker color. Another characteristic is the tiny pieces of tendon in each ball will dissolve with prolonged cooking.


Nearly all meatballs (made from pork, beef, fish, etc.) made in Asia differ significantly in texture to their counterparts with European origins. Instead of mincing and forming meats, meat used for making meatballs is pounded until the meat is more or less pulverized. This is also often the case for fillings in steamed dishes. This process is what lends a smooth texture to the meatballs. Pounding, unlike mincing, uncoils and stretches previously wound and tangled protein strands in meat and allows them to cure to a gel with heat in a similar manner as surimi.

Hong Kong

Rice vermicelli with fish balls and beef balls

Beef balls are commonly mixed in with wonton noodles and other fish ball noodles. It is available in traditional markets and supermarkets. Beef balls are also a popular ingredient for hot pot dishes. It has a variety of uses within Chinese cuisine.

See also


This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.

Copyright © World Library Foundation. All rights reserved. eBooks from World eBook Library are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.