Fu Ji Meatballs Introduction
Pingtung's meatballs have thicker skins and the filling consists of small pieces of meat, while Fu Ji's meatballs use whole pieces of meat (traditional Tainan shrimp meatballs are made with minced meat!). The production method involves soaking the raw meat in sauce, then wrapping it with the meatball skin and cooking it directly. To ensure that the larger chunks of meat are thoroughly steamed, it takes a longer time, resulting in a slightly softer meatball skin with a distinct meaty aroma! The dipping sauce at Fu Ji is specially developed by Boss Jiang to complement the meatballs and is primarily made from sugar, soy sauce, ketchup, fermented tofu, and other ingredients, rather than regular soy sauce. The boss also emphasizes that "the deliciousness of Fu Ji's meatballs lies in the overall flavor created by the combination of the meatball, sauce, and the broth made from large bones!"
