Source: Atlas Obscura
At 3:30 p.m. each day, a small group of young Chinese men gather at the Fei Xia Lao Er Meatball Shop. Sticks in hand, they come ready for the beating that lies ahead. Their target? Fresh hunks of just-trimmed brisket, still warm from the butcher.
Each worker rhythmically executes a two-handed pounding and folding maneuver for 25 minutes per cut of beef, steadily softening the meat until it reaches a paste-like consistency.
Once the brisket…The post Bouncy Meatballs appeared first on FeedBox.