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Steamed meatball
Steamed meatball
Chinese	山竹牛肉丸
Jyutping	saan1 zuk1 ngau4 juk6 jyun2
Hanyu Pinyin	shānzhú niúròu wán
Literal meaning	tofu bamboo beef ball
Hanyu Pinyin
Transcriptions
Standard Mandarin
Hanyu Pinyin	shānzhú niúròu wán
Yue: Cantonese
Yale Romanization	sāanjūk ngàuh yuhk yún
Jyutping	saan1 zuk1 ngau4 juk6 jyun2

Steamed meatball
Course	Dim sum
Place of origin	Hong Kong, Guangdong
Main ingredients	Beef
	Media: Steamed meatball;

Steamed meatball is a common Cantonese dim sum dish.^[1] It is popular in Hong Kong and most overseas Chinatowns. The meatballs are usually made of minced beef, with water chestnut to add texture and with coriander and a few slivers of chan pei or dried orange peel used as seasoning. A layer of tofu skin, or sometimes peas, are used to raise the meatballs from the bottom of the dish and prevent them from sitting in the cooking juices. It is generally served with Worcestershire sauce (Chinese: 喼汁; Jyutping: gip1 zap1; Cantonese Yale: gīp jāp; pinyin: jiézhī).

History

The meatball originated from Muslims during the Tang dynasty and Song dynasty. Many Hui Muslims, the descendants of Arab traders, live in Guangzhou.^{[citation needed]}