Meatballs

For elderly folks accustomed to Chinese tea, the taste of the tea is naturally the focus of dim sum. For the younger generation, morning tea is more like a great dim sum feast. The various types of meatballs are very essential of the Cantonese dim sum. Here you’ll be able to learn about all kinds of Cantonese meatball recipes, as well learn how to make different dim sum meatballs at home.

Meatballs are different around the world, and meatballs in China each have their own distinct methods of preparation and tastes according to the region. Even for the same kind of meatballs, Cantonese make them into different dishes and dim sum. We are going to introduce you to all kinds of tasty meatballs that Cantonese people love to eat.

Different Kinds of Meatballs

There are all kinds of meat dishes in China. Many are reserved for New Year and other special occasions. The question is: are there any meat dishes which are served for especially joyous occasions, which totally stand out from the crowd? The answer: meatballs.

Different regions of China have different names for them: tuanzi, yuanzi, etc. Guangzhou also has many different kinds of meatballs.

Cantonese tangerine-flavored beef balls (Ngao Yuk) are one type of authentic dim sum meatballs. This beef ball dish made with tangerine peel is a great appetizer that opens up the senses. Pearl meatballs are another frequently seen in many areas. The same dish in the Cantonese style focuses heavily on the tenderness of the filling. This tasty snack can be devoured in just one bite.

China’s First Fish Balls

The history of fish balls can be traced back thousands of years to the Spring and Autumn Period. According to legend, King Wen of Chu loved eating fish. At every meal, no matter what exotic delicacies were being served, he had to have his fish.

One time, upon returning back to the palace, he came across a freshly cooked Wuchang bream fish and gorged himself on it. Unexpectedly, however, a sharp fish bone got caught in his throat and caused him much pain. The King was enraged and ordered the beheading of the official responsible for the meal.

After that incident, nobody dared serve fish to the King. The battle-hardened King Wen of Chu was bested by a tiny fish bone. But how could he survive without his beloved fish? Here come the clever Madame Xi Gui, who told the chef to remove the fish’s head and tail, skin it, remove its bones, and then mince it into a fish ball. It was served to the King, who found it delicious and remarked with wonder that he was able to enjoy fish without the bones.

Since then, cooking fish balls became a custom of the state of Chu, and the dish was further refined as it was passed down through the ages.