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■ 名菜故事：
捶元传统制作方法是使用工具将肉捶打至胶质状，因此得名。在兴宁，这一技艺则称为
“博”，其制作也可以通过蒸制的方法完成。名扬四海的潮汕手打牛肉丸，其起源可以追溯
到抗日战争时期。当时，梅县人前往潮汕地区谋生，江浙技艺传授给当地人。后一技艺逐渐
发扬光大，最终成就“封神”之作！
■ Dish Story
The traditional method of this dish is using tools to pound the meat into a gelatinous texture, which
is how it got its name. In Xingning, this technique is called “bo”. This dish can also be prepared by
steaming. The renowned Chaozhou hand-pounded beef balls trace their origins back to the An-
ti-Japanese War era. During that time, the Meixian people moved to Chaozhou in search of liveli-
hood, they shared this technique with the locals. Over time, this technique evolved and flourished,
ultimately became famous, achieving legendary status!
