Pounding, unlike mincing, uncoils and stretches previously wound protein strands in meat and allows them to cure to a gel with heat in a similar manner as surimi.

After the meat is prepared, it is divided into balls, seasoned, and boiled in water.

With prolonged cooking, the tiny pieces of tendon from the meat in the balls will dissolve.

Some Hong Kong grocery stores and markets have controversially been found to sell beef balls that contain other kinds of ground meat, such as pork and chicken.

[2] This discovery raised concerns for religious customers who cannot eat pork.