Steamed meatball
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| Course | Dim Sum |
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| Place of origin | Hong Kong, Guangdong |
| Main ingredients | Beef |
| Steamed meatball | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Chinese | 山竹牛肉丸 | ||||||||||
| Hanyu Pinyin | shānzhú niúròu wán | ||||||||||
| Literal meaning | tofu bamboo beef ball | ||||||||||
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Steamed meatball is a common Cantonese dim sum dish.[1] It is popular in Hong Kong and most overseas Chinatowns. The meatballs are usually made of minced beef, with water chestnut to add texture and with coriander and minute amount slivers of cheung pei or (dried orange peel) used as seasoning. A layer of tofu skin, or sometimes peas, are used to raise the meatballs from the bottom of the dish and prevent them from sitting in the cooking juices. It is generally served with Worcestershire sauce (Chinese: 喼汁; Cantonese Yale: gīp jāp; pinyin: jiézhī).
History
The meatball originated from Muslims during the Tang Dynasty and Song Dynasty, there are numerous Hui Muslims, the descendants of Persian and Arab traders, resident in Guangzhou.
See also
- Shumai
- Beef ball
- Lion's head (food)
- Pork ball
- Meatball
- Fish ball
- List of meatball dishes
- List of pork dishes
- List of steamed foods
References
- ^ "Nutrient Values of Chinese Dim Sum" (PDF). Food and Environmental Hygiene Department. Retrieved 11 June 2015.
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