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Lion's Head Meatballs Question

s
Simon Feb 20, 2008 12:48 AM

In Shanghai, do restaurants generally make them w/ pork or beef or both?...(i don't like eating beef, which is why i'm asking)...

  1. FourSeasons Feb 20, 2008 12:53 AM

    It's pork. I have never tried or heard of Lion's Head made of beef.

    1. c
      citywayne Feb 20, 2008 02:32 AM

      Ditto what FourSeasons said.

      1. e_ting Feb 20, 2008 05:40 AM

        ditto again!
        i have, however, heard of the combination of pork & tofu.

        1. j
          jenn Feb 20, 2008 03:37 PM

          All my Chinese cookbooks specify pork.

          1. c
            cimui Feb 21, 2008 08:13 AM

            Pork usually, but sometimes pork mixed with lamb. I'm not sure whether that's a weird thing that only my Shanghai-born dad does, though.

            4 Replies
            1. re: cimui
              s
              Simon Feb 21, 2008 08:46 AM

              Thanks to all for the thoughts...i had one today that was, i think, pork mixed w/ some "river crab" in a clay pot w/ baby bokchoy...delicious, though i've not sure if it technically is a lion's head because of the broth and crab...yummy in any case...

              1. re: Simon
                skylineR33 Feb 21, 2008 05:30 PM

                I have lion head with "crab powder" before, not with crab meat. But I like it with just pork, because what I like about lion head is the meat juice that come out from the pork, and the pork used should have a certain percentage of fat in order to make it smoother.

                A restaurant can use any ingradient and call it Lion Head, it is just that it is not authentic.

                1. re: Simon
                  e_ting Feb 26, 2008 06:52 AM

                  as far as i know, lion's head is the name of the ball itself, and there are a couple ways of cooking it - in a clear consomme/broth as you had, and "hong shao" (literal translation: red grilled), which means cooked in a heavy dark soy(?) gravy/glaze - deep-fried tofu is often cooked that way too.

                  1. re: e_ting
                    c
                    cimui Feb 26, 2008 07:16 AM

                    Yes, I've almost always had it in broth with bok choi around the meatball, supposedly arranged to look like the lion's mane. (You could also give it black soybean eyes, a nose, and a mouth while you're at it... not that Chinese people over the age of three really do this. =)

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