Steamed meatball is a common Cantonese dim sum dish. 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 cheung 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; Cantonese Yale: gīp jāp; pinyin: jiézhī).
|Place of origin||Hong Kong, Guangdong|
|Hanyu Pinyin||shānzhú niúròu wán|
|Literal meaning||tofu bamboo beef ball|