選用新鮮黑騸牯牛後腿肉，手工反覆捶打而成，每一粒都充滿彈性與肉汁。咬落去外脆內嫩，Q彈爽口，一口爆汁，濃郁牛肉鮮香瞬間爆發，唇齒留香。

無論係打邊爐、煮牛肉粿條湯、還是簡單清煮，都係潮汕美食嘅靈魂所在，令人一試難忘！

重量：250g (12-13粒)

保存方法：
收貨後請立即放入-18°C或以下嘅急凍雪櫃內保存，以保持其鮮味同彈性。

最佳解凍方法：
將貨品放在0-5°C嘅雪櫃內自然解凍，最新鮮、品質最為能夠保持。

特快解凍方法：
直接將貨品連袋放在水中解凍（建議用流動冷水或經常換水）。

食用方法：
解凍後，放入滾水中煮約1-2分鐘至浮起即可食用（唔好煮太耐，以免影響彈性）。

打邊爐：同新鮮牛肉、蔬菜一齊涮，配沙茶醬或辣椒醬超正！

清湯牛肉丸：加少少芹菜粒、胡椒粉同芝麻油，鮮甜到爆。

牛肉粿條湯：煮好粿條後放入牛丸，經典潮汕風味。

想食得更有潮汕feel，可以加少少葱花或蒜蓉，絕對還原街頭老字號嘅味道！

Made with premium fresh yellow cattle hind leg meat, these traditional Chaoshan beef balls are meticulously hand-pounded to perfection. Each bite delivers an irresistibly bouncy, springy texture with a juicy burst of rich beef flavor. Crisp on the outside yet tender inside, they capture the true essence of classic Teochew cuisine — perfect for hot pot, clear soup, or beef noodle bowls. One taste and you’ll understand why they’re a beloved delicacy from the Chaoshan region!

Weight:
250g (12-13pcs)

Storage Instructions:
Upon receipt, store immediately in the freezer at -18°C or below to preserve freshness and flavor.

Best Thawing Method:
Place the product in the refrigerator (0–5°C) to thaw naturally. This method keeps the texture and quality at its best.

Quick Thawing Method:
Place the sealed bag directly in water (preferably running cold water or change water frequently) to thaw faster.

Cooking / Serving Suggestions:
After thawing, boil in water for about 1–2 minutes until the balls float. Do not overcook to maintain the signature bouncy texture.

Recommended ways to enjoy:

Hot Pot: Add to your favorite broth with fresh vegetables and dip in satay sauce or chili sauce.

Clear Beef Ball Soup: Serve in hot broth with chopped celery, a dash of white pepper, and sesame oil for an authentic Teochew taste.

Beef Noodle Soup: Pair with rice noodles (kway teow) for a classic Chaoshan meal.