Fu Ji Meatballs Introduction
The skin of Pingtung's meatballs is thicker, and the filling consists of chopped pieces of meat, while Fook Kee meatballs use whole pieces of meat (traditional Tainan shrimp meatballs use minced meat!). The preparation method involves soaking the raw meat in sauce before wrapping it with the meatball skin and then cooking it directly. Because larger pieces of meat take longer to steam, the meatball skin is also softer than usual, offering a rich meat flavor! The dipping sauce at Fook Kee was specially developed by Boss Jiang to complement the meatballs, primarily made from sugar, soy sauce, ketchup, and fermented tofu, rather than ordinary soy sauce. The owner particularly emphasizes that "the deliciousness of Fook Kee meatballs lies in the overall flavor created by the combination of the meatballs, sauce, and broth from simmering pork bones!"
