Complete list of meatballs with pictures and names

A complete list of names of various meatballs. When we eat hot pot, oden cooking or spicy hotpot, we often see many kinds of meatballs in the ingredient section. Each one is very delicious, but we don’t know What are they called? Let me share with you a complete list of the names of various meatballs.

Names of various meatballs 1

1. Shrimp balls:

Shrimp balls are made of shrimp, fish, etc. as the main raw materials, plus a certain amount of auxiliary materials. Meatball products made through surimi processing, shrimp mince processing, mixing of main and auxiliary ingredients, shaping and cooking, vacuum packaging, microwave sterilization, cold storage storage and other processes.

2. Fish balls:

Fish balls are also called "fish-wrapped meat". They are minced with eels, sharks or freshwater fish, add sweet potato flour (starch), stir evenly, and then wrap A ball-shaped food made with lean pork or shrimp fillings, it is one of the characteristic coastal snacks.

3. Beef balls:

Shantou beef balls can be divided into two types: beef balls and beef tendon balls. The beef balls have tender meat and a smooth texture. The beef tendon balls add some tender tendons to the beef, which adds a bit of chewiness to the taste.

4. Pork meatballs:

Pork meatballs are meatballs made from pork. Traditional Chinese medicine believes that pork is flat in nature and sweet in taste, and has the effects of moistening the stomach and intestines, producing body fluids, nourishing kidney qi, and detoxifying heat and toxins. It is mainly used to treat fever, thirst and weight loss, kidney deficiency, postpartum blood deficiency, dry cough, constipation, and tonic. It nourishes yin, moisturizes dryness, nourishes liver yin, moisturizes skin, facilitates urination and relieves thirst.

5. Pee-pee beef balls:

Pee-pee beef balls are a famous traditional dish with a long history. They originated from Songjiang, an ancient town in the south of the Yangtze River during the Shunzhi period of the Qing Dynasty. They were carefully crafted by the Wang family through special techniques and formulas. It was developed and later moved to Hong Kong by the descendants of the Wang family, and gradually became a famous dish on Hong Kong Island.

Various meatball names 2

Shrimp balls. Shrimp balls, also known as "fish-wrapped meat", are made from minced squid, great white shark or fish, mixed with sweet potato flour (tapioca starch), and then stuffed with lean pork or shrimp into ball-shaped ingredients. It is very popular in coastal areas. One of the special snacks.

Moreover, shrimp balls are a traditional snack often cooked in Fuzhou, southern Fujian, Guangzhou, Taiwan, and Fuzhou, Jiangxi. They are classified as Cantonese or Fujian specialties.

Also known as "water pills", it was also called "shrimp pills" in ancient times. Because it is delicious and not greasy when eaten in large quantities, it can be used as a seasoning for snacks or soup. It is a delicacy that everyone in coastal areas cannot live without.

Shrimp balls. Using shrimps, fish, etc. as the main raw materials, plus a certain amount of auxiliary materials (such as flour, starch, surimi, oil, seasonings, salt, etc.), through surimi processing and shrimp processing, the main Pork meatball products are made by mixing, auxiliary materials, shaping and cooking, vacuum packaging bags, microwave heating sterilization, frozen storage and other processing techniques.

Pork meatballs. Pork balls are a special delicacy made from lean pork, fatty pork and other foods.

Beef tendon balls. Beef tendon balls, also known as hand-beaten beef tendon balls, are one of the well-known traditional delicacies in Shantou City, Guangdong Province, originating from Chaozhou cuisine. Beef tendon balls are the most famous and popular traditional delicacy in Shantou City and even in Chaoshan, Guangdong Province. They can be made as snacks or as a banquet soup.

Cheese balls. Cheese balls are a simple home-style stir-fry. The main ingredients are cod fish paste and cream cheese.

Slippery. It uses fresh cuttlefish, shrimp, fish and other minced meat to make meatballs. Put it on a plate and slide it into the pot with a spoon when eating. It is fresh, smooth and delicious.

1. Meat balls: When you enter a hot pot restaurant, you will find that there are many ingredients for hot pot balls. Depending on the manufacturing materials, the taste of the meatballs is also very different. Meat hot pot balls are mainly made of meat products. Made of, mainly include: fish balls, shrimp balls, pork balls, beef balls, etc. There is a very high chance that this type of meatball ingredients will be rebranded in hot pot restaurants.

2. Vegetarian meatballs: In addition to meat meatballs, vegetarian hot pot meatballs are also loved by people. They have a light taste and are not as greasy as meatballs. They are full of vegetarian food. Happy experience

This kind of hot pot balls mainly include: cheese balls, glutinous rice balls, purple potato balls, etc. They have different tastes. Some are sticky to the teeth and difficult to bite down, while others have a fresh taste.

The most common hot pot meatballs are probably these two types. In addition, there are other kinds of meatballs. Their taste is the same and very good. The shrimp is smooth and elastic, giving people a good taste. Enjoy, crab steak, sweet and spicy, etc. are another style, whether it is vegetarian or meat, it can give people a good experience.

1. Beef balls

One of the more famous ones is called pissing beef balls, be careful when eating them

2. Chicken balls

3. Pork balls

4. Fish balls

5. Shrimp balls

6. Vegetable balls

Shiitake mushroom balls

Eat Chongqing hot pot with cilantro meatballs, everyone’s favorite hot pot meatballs

cilantro meatballs

Yes, cilantro meatballs are also my must-order hot pot meatballs when eating Chongqing hot pot, handmade The production ensures the freshness of the ingredients, the texture is refreshing, and the meat is delicious. It is a very good dish. It is the most delicious hot pot meatballs in my opinion. I recommend that you order a coriander meatball next time you eat Chongqing hotpot to feel the taste. The kind of pleasure that stays in your mouth.

Various meatball names 3

There are peeing beef balls, beef balls, tribute balls, fish balls, shrimp balls, cuttlefish balls, fried fish balls,

Crab balls, crab roe rolls, crab fillets, cuttlefish sausages, pork belly rolls, dragon and phoenix rolls, North Sea fins, sweet or spicy,

Cod strips, chicken crispy bones, swallow dumplings, pissed beef balls, beef balls, tribute balls , fish balls, shrimp balls,

Cuttlefish balls, fried fish balls, crab balls, crab roe rolls, crab sticks, cuttlefish sausages, pork belly rolls, dragon and phoenix rolls,

North Sea fins, Sweet or spicy, cod fish strips, crispy chicken bones, bird dumplings, lobster steaks, sausages, etc.

Mala Tang is a Han specialty snack originating from the Sichuan and Chongqing regions, and is slightly different from Maocai.

Mala Tang is a snack that originated in Sichuan. It is the most distinctive and representative of "Sichuan flavor" in the Sichuan and Chongqing regions.

Mala Tang is the popular destination of food. The green vegetables and fish were carefully threaded on the skewers and pushed into the boiling soup. It was really like going through fire and water. There is no elaborate cooking process, they are just mixed together by humans, tainted with each other's taste, and can no longer be separated.

Making Malatang is actually simple. Vegetables, fish and meat, no matter whether they are meat or vegetable, whether they are related or not, are all put on thin skewers and pushed into the high temperature. It is really like going through fire and water.

There is no elaborate cooking process, they are just mixed together roughly, contaminated with each other's taste, and can no longer be separated. Just like this world, beautiful, ugly, fat, thin, tall, short, good, bad, red, green, blue, purple, black, white;

Emperors, generals, traffickers and pawns, three religions and nine schools, all kinds of things came together, slowly fused and penetrated each other without distinguishing each other. I am in you, you are in me, and in the end they all become numb and spicy. , fresh and refreshing delicacies, these unrelated ingredients form a harmonious whole, pouring into the stomachs, hearts and memories of gourmets.

In the Bashu region, where the climate is humid and foggy, boatmen and trackers who have been working for many years set up a stove, set up earthen pots, used local materials, pulled out some wild vegetables, and added seasonings such as pepper and chili pepper. , rinse and eat it hot. It can not only satisfy the stomach, but also dispel cold and dampness.

Later, this custom of cooking and scalding food was followed, and later developed into the spicy hotpot that we often see in the streets and alleys today.