The Secret to China's Bounciest Meatballs - Atlas Obscura
Gastro Obscura

The Secret to China's Bounciest Meatballs

Chaoshan's signature bouncy meatballs are made through a traditional hand-pounding technique that tenderizes the meat and gives it an elastic consistency. For 25 minutes per cut of brisket, a worker pounds and folds the meat with metal clubs until it becomes a paste. This shop sells about 3,200 hand-squeezed meatballs every day. 

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