Clear-stewed Lion's Head meatballs with crab meat is a traditional specialty from Yangzhou, Jiangsu Province, belonging to the Huaiyang cuisine family. In the Yangzhou dialect, "Lion's Head" (*shizi tou*) essentially refers to a large piece of pork; in standard Mandarin, it would simply be called a large meatball. The name arises from the dish's appearance after cooking: the bits of fat on the surface melt or partially melt, while the bits of lean meat stand out, creating a rough, textured look reminiscent of a lion's mane - hence the humorous name "Lion's Head."
- Main Ingredient: 800g pork belly (rib meat)
- Side Ingredients: 25g crab meat, 10g shrimp roe, 200g water chestnuts, 50g crab roe, 200g vegetable hearts (bok choy hearts), 2 eggs
- Seasonings: 100g cooking wine, 100g scallions, 30g ginger, 50g rendered lard, 15g salt, 25g starch
The preparation of this dish is meticulous. The pork is finely minced and mixed thoroughly with ingredients such as crab meat and shrimp roe before being shaped into large meatballs. These are then clear-stewed in a pot until fully cooked and the broth becomes rich and flavorful. Finally, the dish is garnished with crab roe and chopped scallions, releasing an enticing aroma that makes one's mouth water.
Clear-stewed Lion's Head meatballs with crab meat are not only delicious but also highly nutritious, making for a wholesome and appetizing meal. It is an excellent choice for both family gatherings and entertaining guests.
