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.
Latest
Elsewhere on Atlas Obscura
