How to make Lion's Head Meatballs

Why cooks start here

Lion's Head Meatballs is cooked the way Yangzhou cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a chinese family cook actually puts it on the table.

Lion's Head Meatballs hail from Yangzhou, a city renowned for its elegant Huaiyang cuisine. This dish, often prepared for special occasions or family gatherings, reflects the regional emphasis on balance and harmony. The meatballs are traditionally crafted by hand, with the salt measured intuitively, and ample fat ensuring a tender, juicy texture. This home-style version captures the essence of how a Chinese family cook would prepare it, without the fuss of restaurant presentation. The result is a comforting dish where the richness of minced pork is brightened by the crispness of water chestnuts, all gently seasoned with Shaoxing wine and soy sauce. Napa leaves provide a fresh contrast, while a hint of sugar rounds out the flavors. It's a dish meant for sharing, inviting everyone to savor the artistry of simple yet refined home cooking.