Fu Ji Meatball Introduction
Pingtung's meatballs have thicker skins and the filling consists of cut pieces of meat, while Fook Kee's meatballs are made with whole pieces of meat (traditional Tainan shrimp meatballs are made with minced meat!). The preparation method involves soaking the raw meat in sauce and then wrapping it in the meatball skin before cooking it directly, which requires a longer time to ensure that the larger meat pieces are fully cooked, resulting in a softer skin with a distinct meat flavor! Fook Kee's dipping sauce was specially developed by Chef Jiang to complement the meatballs and is mainly made from sugar, soy sauce, ketchup, and fermented tofu, rather than ordinary soy sauce. The owner emphasizes that "the deliciousness of Fook Kee's meatballs lies in the overall flavor created by the combination of the meatball, the sauce, and the broth made from stewing bones!"
