Fu Ji Meatball Introduction
Pingtung meatballs have thicker skins and the filling consists of diced pieces of meat, while Fook Kee meatballs feature whole chunks of meat (traditional Tainan shrimp meatballs use minced meat!). The preparation method involves soaking raw meat in sauce and then wrapping it in the meatball skin before cooking it directly. To ensure that the larger pieces of meat are fully cooked, it takes a bit longer, resulting in a meatball skin that is softer than usual and has a noticeable meat aroma! Fook Kee's dipping sauce was specially developed by Boss Jiang to complement Fook Kee meatballs, primarily made from sugar, soy sauce, ketchup, fermented tofu, and other ingredients, rather than ordinary soy sauce. The boss emphasizes, “The deliciousness of Fook Kee meatballs lies in the harmonious blend of the meatballs, sauce, and broth made from simmering bones!”
