A pork ball is a Chinese meatball made from finely minced pork, starch, and sometimes cuttlefish to impart a "bouncy" texture and added flavour.
Pork balls are a common part of the cuisines of Taiwan, China, Hong Kong and other parts of Asia, including Malaysia , Singapore and Thailand . They are particularly popular in the Taiwanese city of Hsinchu, where an annual festival is dedicated to them.[1]The name originally derives from Taiwanese: 摃 (to pound with a mallet) + 丸 (ball). However, the first character is usually rendered as 貢 (tribute, gifts) because its Mandarin pronunciation more closely matches the Taiwanese pronunciation of 摃.
In Taiwan, pork balls are most commonly served in a soup called gongwan tang (貢丸湯; pinyin: gòngwán tāng; POJ: kòng-ôan-thng), which is essentially a clear broth topped with chopped coriander leaf and green onions. They are also served in various kinds of noodle soup, such as cart noodles and soup in Hong Kong.
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