Chaoshan meatball is a famous dish of Han nationality, which is full of color, flavor and flavor and belongs to Cantonese Chaozhou cuisine. This dish has a unique name, crisp and delicious taste, different salty and sour tastes, and is deeply loved by local people. Chaoshan meatballs are made from fish balls. According to legend, during the Spring and Autumn Period and the Warring States Period, King Chu Ping liked to eat fish, and every meal without fish was tasteless. King Chu Ping is cruel by nature. If he accidentally followed a fish and stabbed its bone, he would kill the cook. One day, a new chef, feeling like a tiger, will come to born to die sooner or later. The more I think about it, the angrier I get. I used the back of a knife to chop fish to vent my anger. I didn't know that this chop actually separated the fish from the fishbone. He had a brainwave, chopped the fish into paste, and then rubbed it into balls for King Chu Ping to eat. King Chu Ping was full of praise. Since then, the method of making fish balls has been preserved and spread to Chaozhou with the southward migration of King Chu Ping. People will make pork balls and beef balls according to legal analogy. These three kinds of meatballs, together with fish skin dumplings, are commonly known as "Chaozhou Four Treasures".