Fu Ji Meatballs Introduction
Pingtung's meatballs have a thicker skin and contain smaller chunks of meat, while Fook Kee's meatballs are made with whole pieces of meat (traditional Tainan shrimp meatballs use minced meat!). The preparation method involves soaking raw meat in sauce before wrapping it in the meatball skin and cooking it directly. To ensure the larger pieces of meat are thoroughly steamed, the cooking time is longer, resulting in a softer skin that carries a rich meaty aroma! The dipping sauce at Fook Kee is specially developed by Boss Jiang to complement the meatballs, made primarily from sugar, soy sauce, ketchup, fermented tofu, and other ingredients, differing from ordinary soy sauce. The owner particularly emphasizes, "The deliciousness of Fook Kee's meatballs lies in the overall flavor that comes from the combination of the meatball, the sauce, and the broth made from big bones!"
