Fu Ji Meatball Introduction
Pingtung meatballs have thicker skin 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 raw meat in sauce and then wrapping it in meatball skin for cooking. To ensure that the larger pieces of meat are fully steamed, the cooking time is longer, resulting in a slightly softer skin compared to regular meatballs, with a noticeable meat flavor! Fook Kee's dipping sauce is specially developed by the owner, Chef Jiang, to complement the meatballs, mainly made from sugar, soy sauce, ketchup, and fermented tofu, rather than regular soy sauce. The owner also emphasizes that "the deliciousness of Fook Kee meatballs lies in the overall flavor combination of the meatballs, sauce, and broth made from simmering large bones!"
