Beef balls-beef balls with a great deal of bounce might have seemed incredible, but they were actually quite common. Heath had made similar beef balls before: Chaoshan Beef Balls. They tasted very good, and most importantly, they were extremely springy. But making Chaoshan Beef Balls springy meant pounding the meat constantly during preparation, and only prolonged pounding would do the job. Using a machine instead would not produce anything that could "bounce very high when thrown onto the ground." They were very distinctive.
Chaoshan beef had also been quite famous in his previous life. After all, Chaoshan beef hot pot restaurants had opened all over the country, so he would occasionally see people preparing Chaoshan beef in those places. However, Chaoshan beef balls and beef tendon balls were rather distinctive offerings. Both were very special in the Chaoshan region, with the biggest distinction being whether they were made entirely by hand by experienced masters or by machines. Handmade beef balls were the ones longtime Chaoshan locals yearned for. Machine-made ones were convenient and quick, but their flavor ultimately fell a little short.
Were Chaoshan Beef Balls difficult to make? Strictly speaking, they were not. The only problem was that, like Three-Not-Sticky, they were the sort of dish that made chefs instinctively shake out their hands at the mere mention of them. After all, they were exhausting, extremely troublesome, and time-consuming to prepare. To ensure the beef had enough bounce, the chef had to keep pounding it in one continuous job, using neither too much force nor too little.
Still, for Heath, who had made them once before, the process of preparing this batch of Chaoshan Beef Balls was not particularly complicated. Making them himself was quite simple. The only problem was probably how much time they took, but fortunately, Heath