Steamed meatball

Steamed meatball
Steamed meatball
Chinese	山竹牛肉丸
Jyutping	saan1 zuk1 ngau4 juk6 jyun2
Hanyu Pinyin	shānzhú niúròu wán
Literal meaning	tofu bamboo beef ball
Hanyu Pinyin
Transcriptions
Standard Mandarin
Hanyu Pinyin	shānzhú niúròu wán
Yue: Cantonese
Yale Romanization	sāanjūk ngàuh yuhk yún
Jyutping	saan1 zuk1 ngau4 juk6 jyun2

Steamed meatball
Course	Dim sum
Place of origin	Hong Kong, Guangdong
Main ingredients	Beef
	Media: Steamed meatball;

Steamed meatball is a common Cantonese dim sum dish.^[1] It is popular in Hong Kong and most overseas Chinatowns. The meatballs are usually made of minced beef, with water chestnut to add texture and with coriander and a few slivers of chan pei or dried orange peel used as seasoning. A layer of tofu skin, or sometimes peas, are used to raise the meatballs from the bottom of the dish and prevent them from sitting in the cooking juices. It is generally served with Worcestershire sauce (Chinese: 喼汁; Jyutping: gip1 zap1; Cantonese Yale: gīp jāp; pinyin: jiézhī).

History[edit]

The meatball originated from Muslims during the Tang Dynasty and Song Dynasty. Many Hui Muslims, the descendants of Arab traders, live in Guangzhou.^{[citation needed]}

References[edit]

^ "Nutrient Values of Chinese Dim Sum" (PDF). Food and Environmental Hygiene Department. Retrieved 11 June 2015.

This meat-related article is a stub. You can help Wikipedia by expanding it.

This article related to Chinese cuisine is a stub. You can help Wikipedia by expanding it.

[hk-gov-1-1] "Nutrient Values of Chinese Dim Sum" (PDF). Food and Environmental Hygiene Department. Retrieved 11 June 2015.

[1]

v t e Cantonese cuisine
Main dishes	Bao yu Bird's nest soup Buddha's delight Cantonese seafood soup Chinese steamed eggs Congee Crispy fried chicken Dragon tiger phoenix Egg foo young Eight treasure duck Hot pot Lemon chicken Pork knuckles and ginger stew Seafood birdsnest Shark fin soup Snake bite chicken Soy sauce chicken Steam minced pork Subgum Suckling pig Sweet and sour pork White boiled shrimp White cut chicken Wonton noodles Yangzhou fried rice
Dim sum and yum cha	Almond tofu Beef tripe Cha siu bao Chicken feet Coconut bar Har gow Jian dui Jiaozi Lo mai gai Nian gao Ox-tongue pastry Rice noodle roll Shumai Spring roll Steamed meatball Swiss wing Taro cake Taro dumpling Tendon Tofu skin roll Turnip cake Water chestnut cake Yau gok Youtiao Zhaliang
Siu laap	Char siu Chinese sausage Lou mei Orange cuttlefish Roast goose Siu mei Siu yuk White cut chicken
Desserts and pastry	Almond biscuit Biscuit roll Deuk Deuk Tong Douhua Ginger milk curd Lo mai chi Malay sponge cake Mooncake Red bean cake Red bean soup Sausage bun Tang bu shuai Tong sui White sugar sponge cake
Condiments and spices	Fermented bean curd Five-spice powder XO sauce
Ingredients	Beef ball Black bean paste Chenpi Conpoy Fermented black beans Fish ball Fishcake Frog legs Garland chrysanthemum Kai-lan Mantis shrimp Ong choy Pig blood curd Pig's ear Rapeseed Saang mein Sea cucumber Shahe fen Shrimp roe noodles Spare ribs Suan cai Tofu skin Wonton Yi mein Youmian Zha cai
Others	Chinese herb tea Dried shredded squid Lou fo tong
Cantonese restaurant Beijing cuisine Shanghai cuisine Hong Kong cuisine Macanese cuisine Chinese cuisine History of Chinese cuisine

Steamed meatball

History[edit]

See also[edit]

References[edit]