Not Just Stew · The atlas · A working atlas of the world's cooking

The Sinosphere · Volume 29, The Delta, the Salt Road and the Mountain Behind It

Shizitou, lion's head meatballs

Yangzhou

Shizitou, lion's head meatballs clear-braised until barely holding together: a single large, loosely packed pale meatball resting in a shallow pool of clear golden broth, its coarse hand-diced texture visible at the surface rather than a smooth ground finish.

An illustration of the dish, not a photograph of it cooked.

Time
1 hour 30
Researched
Researched from 208 sources in the brief, none yet linked in the text
Reviewed
Not yet reviewed from inside the tradition
Cooked
Not yet cooked and reported

Yangzhou. Hand-diced, not minced, and beaten into structure rather than bound with egg.

As tradition built it

Serves 4. 1.5 hours.

Ingredients

Method

  1. Hand-dice the pork, never machine-mince it: the texture should be coarse, roughly pomegranate-seed sized pieces of fat and lean together, not a paste.
  2. Combine with the water chestnut and seasonings, then beat and throw the mixture against the bowl repeatedly ("摔打") to build structure without overworking it into a smooth paste.
  3. Shape into large, loosely packed balls, roughly fist-sized, taking care not to compact them too tightly.
  4. Clear-braise (清炖): lower gently into barely simmering clear stock, cover, and cook at the gentlest possible simmer for around an hour, until tender but still holding together as a loose ball rather than a dense one.

What a modern chef changes

Structure without density, engineered.

Method

  1. Dice the pork by hand to a genuinely consistent size, using the dedicated spice grinder's pulse function only as a last check on uniformity, never as the primary tool, since a blade mince collapses the texture this dish depends on.
  2. Poach sous vide at a low, precise temperature to guarantee the ball holds together without the risk of it breaking apart in an open simmer, then finish briefly in the hot clear stock only to heat through and pick up aroma.
  3. Serve in individual bowls with the clear stock ladled over at the table, keeping the ball's fragile structure intact until the last possible moment.
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