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A traditional folk snack of the Qilu region. These meatballs are made by finely mincing the crisp white stalks of large scallions with fresh pork, rolling the mixture into balls, and deep-frying them to a golden crisp. The cultivation of scallions in Qilu dates back to the Spring and Autumn period. The ancient text Guanzi records that Duke Huan of Qi conquered the mountain tribes and spread winter scallions across the realm, while the Northern Wei text Agrarian Codex details their farming methods. In local custom, every banquet must feature meatballs, symbolizing family reunion. The pairing of scallions and pork reflects the rustic wisdom of making the best use of local ingredients. The local scallions perfectly neutralize any gaminess while vastly enhancing the savory aroma. This practice became a long-standing tradition, and its mouthwatering flavor still lingers in village alleys today.