Yangzhou/Jiangnan — lion's head meatballs are associated with the prosperity of the Yangtze River trading cities; first recorded in Tang Dynasty cookery texts
Shi zi tou (lion's head meatballs): large pork meatballs (fist-sized) slow-braised in stock with napa cabbage leaves. The 'lion's head' refers to the large, irregular surface of the meatball resembling a lion's mane. Two versions: red (hong shao — braised in soy and wine) and white (qing dun — steamed in clear stock). The texture should be coarse and slightly crumbly — like a pork burger, not a smooth meatball.
Rich pork fat and flavour, sweet braised cabbage, with either sweet-savoury (red) or clean (white) braise character
{"Coarsely chopped pork, not finely minced — creates the characteristic texture","Fat ratio: 30% fat to 70% lean minimum — without fat, the meatball is dense and dry","Water chestnuts or lotus root added for textural interest","Do not over-mix — handle lightly to preserve the open, coarse texture"}
{"Red version: braise in soy, Shaoxing wine, rock sugar","White version: steam or gentle simmer in clear chicken stock — more delicate flavour","The cabbage that surrounds the meatball absorbs the pork fat — it is as important as the meatball"}
{"Using food processor — produces a paste; hand-chopping is essential","Lean pork only — meatballs become dry and dense during long braising","Over-mixing — develops gluten, produces rubbery texture"}
Land of Fish and Rice — Fuchsia Dunlop