The historical origin and distribution of the Qin Gong Meatball Making Technique The Qin Gong Meatball Making Technique, one story goes, in the late Ming Dynasty, an imperial envoy inspected the river works in Qin Gong. When Emperor Chongzhen passed by this place during his southern tour, the imperial envoy selected a famous local chef to cook dishes with local characteristics to please the emperor. A local Li Ji Meat Restaurant used the back of a knife to pound the lean meat into a paste and added a proper amount of egg white to make round meat balls, which were very delicious after being cooked. After tasting it, Emperor Chongzhen said repeatedly: "Good, good, there is no such delicious dish in the palace". The imperial envoy flattered: "Then please give it a name, Your Majesty!" Chongzhen replied casually: "Then let's call it "Qingong Meatballs"". From then on, the Qin Gong Meatballs became famous all over the world. One theory is that in October of the 23rd year of Emperor Kangxi's reign in the Qing Dynasty (1684 AD), Emperor Kangxi visited the ancient end of the Huai'an Grand Canal (now the Imperial Wharf in Hexia Town) during his southern tour. The imperial commissioner who supervised the river affairs and the governor of the river and the governor of the grain transport invited famous chefs to develop dishes to please Emperor Kangxi, and created the Qin Gong Meatball. The history of the Qin Gong Meatball making technique dates back more than 300 years since the early Qing Dynasty, and is now mainly distributed in Chuzhou District of Huai'an City and surrounding areas. Basic content and value Qin Gong Meatball is carefully selected and made with fine craftsmanship. The production process is as follows: First, select the ingredients. Select the lean meat from the hind legs of locally raised pigs. After the pigs are slaughtered, quickly open the hind legs to remove the tendons and dissipate the heat, and do not produce water. The lean fat meat is also taken out and cut into rice grains. Secondly, make the paste. Put the cooled lean meat on the chopping block and beat it with an iron rod. During the beating process, all the tendons that have not been removed should be removed. The force should be applied according to the tenderness of the meat. After the meat is completely beaten into a paste, add an appropriate amount of salt and beat it again to make it sticky. Third, stir. Add a certain amount of water and starch to the beaten meat paste and stir (do not add enough water for the first time). Stir it once every two hours. Observe the tenderness each time you stir it and add a certain amount of starch water again. Fourth, modulate. Add seasonings such as green onion and ginger to modulate the meat paste. During the modulation process, always smell the taste to judge whether it is in place. The meat paste that is properly modulated smells the freshness of seasonings such as green onion and ginger, and the meat paste looks delicate and shiny. Then add fat grains, egg whites and other auxiliary materials to the meat paste and stir it vigorously. Fifth, blanch. When boiling the prepared meat paste in the soup pot, heat the broth over a low heat. Remember not to overheat the fire. Then boil the meat paste in the pot and "raise" it in the pot for about an hour. Then boil the soup, add cold water, boil it again and serve it on a plate. The traditional handmade Qingong meatballs are tender, delicious, elastic, refreshing and not greasy. The Chuzhou area is known for the saying that "Qingong meatballs are smooth and round, tender and fresh in the mouth, and they jump three times when picked up by chopsticks and thrown outside the courtyard." The production technique of Qingong meatballs is very local, in line with today's healthy diet concept, enriching the Huaiyang cuisine, and has a certain role in promoting the development and evolution of Huaiyang food culture. (No pictures yet, welcome to provide.) (No pictures yet, welcome to provide.)