Steamed meatball
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| Course | Dim sum |
|---|---|
| Place of origin | Hong Kong, Guangdong |
| Main ingredients | beef |
 Cookbook: Steamed meatball  Media: Steamed meatball | |
| Steamed meatball | |||||||||||
| Chinese | 山竹牛肉球 | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Hanyu Pinyin | shan1 zhu2 niúròu qiú | ||||||||||
| Cantonese Jyutping | saan1 zuk1 ngau4 juk6 kau4 | ||||||||||
| Literal meaning | beef ball | ||||||||||
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Steamed meatball is a Cantonese dim sum dish.[1] It is popular in Hong Kong and most overseas Chinatowns. The meatball is made of beef, and usually has a tofu skin layer in the bottom, garnished with some vegetables like scallions. It is served with Worcestershire sauce worldwide. The sauce in Hong Kong is known as kip zap (喼汁; Yale: gip3 jap1), and is entirely optional.[2]
See also
- Shumai
- Beef ball
- Lion's head (food)
- Pork ball
- Meatball
- Fish ball
- List of pork dishes
- List of steamed foods
- Food portal
References
- ↑ "Nutrient Values of Chinese Dim Sum" (PDF). Food and Environmental Hygiene Department. Retrieved 11 June 2015.
- ↑ Yahoo.com. "Yahoo.com." 飲茶的意義. Retrieved on 2009-07-15.
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