Sauerkraut White Pepper Meatballs
Chinese Northeast sauerkraut and white meat hot pot has widely spread in Taiwan, and is made from fermented chinese cabbage and pork belly white meat in boiling water. The little sourness and sweetness of sauerkraut is good for appetite and digestion, and best for pairing with pork belly to make it refreshing. Our chef reforms the dish in meatballs with our creativity and adds white pepper to enhance the taste. Worth mentioning that our chef requests to use Sauerkraut from the Northeast region which is fermented in the cold climate and has a better taste.