How To make Chinese: Crab Meat Lion's Head Shanghai

Introduction of JiangSu Cuisine

Introduction of Jiangsu Cuisine

Stewed meatball | Wikipedia audio article

This is an audio version of the Wikipedia Article:
Stewed meatball


00:01:08 1 History
00:03:20 2 Literature
00:03:59 3 Types
00:04:08 3.1 Stewed Meatballs with Crab Powder
00:04:25 4 See also



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The only true wisdom is in knowing you know nothing.
- Socrates



SUMMARY
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Lion's Head (simplified Chinese: 狮子头; traditional Chinese: 獅子頭; pinyin: Shīzitóu) or stewed meatball is a dish from the Huaiyang cuisine of eastern China, consisting of large pork meatballs stewed with vegetables. There are two varieties: white (or plain), and red (红烧, cooked with soy sauce). The plain variety is usually stewed or steamed with napa cabbage. The red variety can be stewed with cabbage or cooked with bamboo shoots and tofu derivatives. The minced meat rich in fat is more likely to bring better texture, addition of chopped water chestnut also works.
The name lion's head, derives from the shape of the meatball which is supposed to resemble the head of the Chinese guardian lion, specifically.
The dish originated in Yangzhou and Zhenjiang, to a lesser degree, Huai'an. While the plain variety more common in Yangzhou and the red variety more common in Zhenjiang. The dish became a part of Shanghai cuisine with the influx of migrants in the 19th and early 20th century.
The dish can also be prepared with beef or be made as a vegetarian dish.

Introduction to Jiangsu Cuisine. One of China's Eight Great Culinary Traditions

I share the history, geography, and natural resources that shape Jiangsu cuisine which is renowned for its freshness, skills and creativity. Everything come together to deliver a delicious dish at the table.

10 CLASSIC Shanghai Dishes We Can't Live Without

Here are some classic shanghai dishes and this is the place you should go to eat them.



Here are the dishes we had:
Shanghai Special Chicken
Fried Bean Gluten
Sweet Sour Ribs
Braised Meat ball
braised pork belly
Wontons in soup
Wontons in Chili oil
Seaweed Fried fish
Pork Soup Dumpling
Crab Soup Dumplings

Thanks to Christine and Grace for joining me




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Chinese New Year recipes | Yan Can Cook | KQED

In this episode of Yan Can Cook, Martin introduces us to some of the popular recipes and traditions associated with Chinese New Year, the most significant holiday in the lunar calendar. Have a peaceful beginning and celebrate at home with these traditional dishes including lo han jai, a vegetarian noodle dish featuring mushrooms, tofu, and cellophane noodles (1:58). This dish is sometimes called Buddha's Delight because Chinese vegetarian cooking was originally popularized by monks in Buddhist monasteries.(8:01)

Lions symbolize power and strength in lunar traditions. Let's celebrate with a simple lion's head soup, a soup made with pork meatballs. Martin pairs the soup with san choy bow. This lettuce wrap recipe usually calls for pork, but Martin substitutes for shrimp. (9:02).

Martin wraps up the episode with a fish filet for luck and a braised duck's web, his mom's favorite dish.(20:26). Gung hay fat choy!

Yan Can Cook, Season 3, Episode 22, Lunar New Year Festivities
#MartinYanMondays #recipes #cooking
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About Yan Can Cook:
After receiving his formal restaurant training in Hong Kong, Chef Martin Yan immigrated to Calgary, Canada where he was asked to appear in a daytime news program to demonstrate Chinese cooking. The rest, as they say, is television history. In 1978, he launched the groundbreaking Chinese cooking series 'Yan Can Cook' on public television. Infused with Martin's signature humor and energy, Yan Can Cook has gone on to become a global phenomenon and has won multiple James Beard Awards.

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