Shicheng Meatball Production Technique (Third Batch Provincial Level) Shicheng Meatball is a ceremonial way for Shicheng Hakka people to entertain guests at birthday celebrations and red and white banquets. In the traditional Hakka banquets, meatballs and fish balls are two famous main dishes and traditional specialties. Shicheng Meatball originated in the Song Dynasty and flourished in the Ming Dynasty. It has a cultural history of thousands of years. Shicheng Meatball is processed in a specially made stone material bowl. There are many varieties of Shicheng Meatball. According to the main ingredients and cooking methods, there are pork balls, fish balls, mutton balls, beef balls, boiled meatballs, steamed meatballs, oil-fried meatballs, meat patties, meat cakes, lion heads, winter bamboo shoots meatballs, meat balls, fish balls, fish balls, etc. It is round in shape, white in color, fresh in taste, soft in texture, and has a loose and refreshing taste, and is famous.