Juicy beef balls, has a long history of traditional Chinese cuisine, as early as in the Qing Dynasty Junji years to see the southern town of Songjiang by Wang's family through a special process and recipes from well-developed, due to the royal descendants the way to Hong Kong, Hong Kong has become the Cuisines. Spread so far nearly two hundred years, popular in Southeast Asia, Hong Kong and Taiwan, dumping countless diners. Opium War, Hong Kong-style beef balls spread abroad, and even the Queen of England actually the royal cuisine called "meatballs."

Hong Kong juicy balls pee refined by the dozens of different sauce recipes combined with modern science and technology. Not fried can achieve fragrant, crisp texture, soft, flexible, and pills with soup, chewing Maid scattered, fragrant lips and teeth after taste. Can be used for frying, fry, soup, string, burn, eat diversification, diversification practices, diversification of tastes. Because of their unique formulation, making it difficult for him to follow, may exclusive huge profits brought about by the broad market. After learning to do in more than a dozen balls (pork, beef, mutton, fish, dog, donkey, rabbit).