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Cantonese dim sum dish
Steamed meatball is a common Cantonese dim sum dish.[ 1] 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
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
