The production and inheritance areas of Longju meatballs are mainly in Dongying District of Dongying City and Boxing County of Binzhou City. Longju is named after Song Taizu Zhao Kuangyin, who once led troops to station here. In Dongying City, especially in Longju Town of Dongying District, people will think of "Longju meatballs" when they mention local specialty snacks. According to legend, in the fourth year of Xiande of the Later Zhou Dynasty (October 957 AD), the Liao army invaded. Zhou Shizong sent his trusted general Zhao Kuangyin to lead troops to fight the enemy. When he passed by Longju, he angrily killed a local tyrant "Lang Yidao". The people were delighted. A local chef named Yang made meatballs overnight to thank Zhao Kuangyin. Because it was easy to eat, it was deeply loved by Zhao Kuangyin. Later, after Zhao Kuangyin became emperor, he never forgot the unique flavor of Longju meatballs, so he sent personnel to Longju to pick up chef Yang to the palace to make Longju meatballs. Since then, Longju meatballs have become a tribute and are famous all over the world. Before liberation, in the Yellow River Delta, every Chinese New Year, wealthy families would hire a chef named Yang to make meatballs at home, which meant reunion. There was a custom that no banquet could be complete without meatballs. The first generation of Longju meatball maker Yang Zongyu (September 1861-December 1923) worked as a chef in Yangjiayuanzi when he was young, cooking for wealthy families. On the basis of inheriting and carrying forward the skills of Longju meatballs, he made bold innovations and became a Longju meatball maker with historical records. The second generation of Longju meatball maker Yang Meishan (April 1891-August 1952) was the inheritor of Longju meatballs and the son of Yang Zongyu. He followed his father Yang Zongyu as a chef in Yangjiayuanzi since he was a child. He learned his father's true teachings and continued to explore and enrich the craftsmanship and technology of Longju meatballs. After liberation, due to the influence of the planned economy, the production of Longju meatballs was mainly concentrated in hotels and restaurants. People only hired chefs to make meatballs at wedding banquets, and meatballs became a luxury for ordinary people. After the Third Plenary Session of the Eleventh Central Committee of the Communist Party of China, the craftsmanship of making Longju meatballs has made great progress. The third-generation Longju meatball maker Yang Zaojian (July 1916-April 1994) learned the craftsmanship of making meatballs from his father Yang Meishan since he was a child. He became the chef for weddings and funerals in the surrounding villages and worked as a chef in the village canteen of the production team. After the reform and opening up, he passed on the ancestral skills to his son, opened a store in Longju Village and founded the "Baiweiyuan Meatball Factory", selling cooked food. He changed the traditional manual chopping of meat to mincing meat with a meat grinder, which greatly reduced the cost. Longju meatballs have become an indispensable main dish for ordinary people's banquets. -Yang Rongchang (March 1968), the artist of making Longju meatballs, is the inheritor of Longju meatballs. He inherited the skills of his father and carried them forward. On the basis of making good meatballs, he made bold innovations, from the previous manual production to semi-manual and semi-mechanical production, which improved the production level of meatballs. He hired old artists to write biographies and record the evolution of Longju meatballs in the form of text. He also applied for Longju meatballs as the intangible cultural heritage of Dongying District and participated in the 3rd China Intangible Cultural Heritage Expo held by the Shandong Provincial Department of Culture to let more people know about Longju meatballs. At present, in Longju Town, there are more than 20 Longju meatball manufacturers. The "Baiweiyuan" meatball factory is deeply loved by consumers for its thousand-year-old traditional skills and excellent quality. As a local traditional food, Longju meatballs have a crispy skin, tender inside, refreshing and elastic texture, strong taste, and chewy texture; they are easy to eat and delicious when made into soup. Boil the water, add appropriate amount of MSG, sesame oil and chopped green onions, and you can eat it. It is fragrant and delicious; high in protein, low in fat, suitable for all ages, and has high nutritional value. Longju meatballs have a history of more than a thousand years. After thousands of years of historical accumulation, they have high cultural value. The production and inheritance of Ju meatballs are closely related to the local history, folklore, customs, and living habits of the masses. As a local delicacy and popular delicacy in the Yellow River Delta, it will surely dominate the people influenced by this culture, and this influence will be passed down from generation to generation, becoming a shining pearl in Chinese food culture.