Fuji Meatballs Introduction
Pingtung's meatballs have a thicker skin and the filling consists of diced meat, while Fuxi's meatballs use whole pieces of meat (traditional Tainan shrimp meatballs use braised pork!). The production method involves soaking raw meat in sauce before wrapping it in the meatball skin and directly cooking it. To ensure the larger pieces of meat are cooked through, the cooking time is longer, making the meatball skin softer than the usual ones, allowing for a pronounced meat flavor! Fuxi's dipping sauce was specially developed by Boss Jiang to complement Fuxi's meatballs, primarily made from sugar, soy sauce, ketchup, and fermented tofu, rather than regular soy sauce. The boss also emphasizes that "the deliciousness of Fuxi's meatballs lies in the overall flavor created by the combination of the meatball, the sauce, and the broth made from big bones!"
