Xiayang Beef Balls, originated in Xingning, Guangdong province, about three hundred years ago. In present-day Longyan there are more than thirty beef ball restaurants and shops whose clients hail from cities such as Fuzhou, Xiamen and Shenzhen.

For delicious Xiayang Beef Balls, first choose fresh silverside, remove the fat, cut into 1-cm slices and use a dry cloth to absorb the water in the meat. Mince the slices, add salt and potato flour and then shape into thumb-size balls. Leave in cool water for half an hour and then simmer in boiling water. Finally, flavor the balls with a little pepper and chopped scallions.

Xiayang Beef Balls