Steamed meatball

Cantonese dim sum dish

Media: 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

Transcriptions
Standard Mandarin
Hanyu Pinyin	shānzhú niúròu wán
Yue: Cantonese
Yale Romanization	sāanjūk ngàuh yuhk yún
Jyutping	saan1 zuk1 ngau4 juk6 jyun2

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

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]}