How to Eat Authentic Chaoshan Beef Balls in the U.S.
Of all the wonders in this world, nothing should be wasted—and that certainly includes food.
How could it not include those springy, bouncy beef balls?
Beef balls with kway teow(rice noodles) are simply irresistible. One bite, and your mouth is flooded with the rich, savory flavor of beef—so good you just can’t stop.
Well, here’s some great news:
Dr. Wu Mingjie’s junior brother, Dean Chen Xizhong—founder of the Chaoshan Bone-setting and Traumatology Hospital—is preparing to officially introduce authentic Chaoshan beef balls to California and Connecticut.
This time, it’s not a modified version, and it’s not a compromised “overseas taste.” It’s the real deal, made the traditional Chaoshan way: selecting the meat, pounding it by hand, forming the gel, and achieving that signature springy texture—every step, the original flavor.
Authenticity Rating: ★★★★★
Recommendation Rating: ★★★★★
So the next time you crave a real Chaoshan beef ball,
you won’t have to fly 14 hours back to Chaozhou just for that one bite.
In the U.S., you’ll be able to bite into that all-too-familiar sound—“Boing.”
Those who know, will understand.
The taste of Chaoshan is finally crossing the Pacific.
