Clear-simmered lion's head meatballs (Qing dun shi zi tou) from Land of Fish and Rice: Recipes from the Culinary Heart of China (page 88) by Fuchsia Dunlop

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • krista_jo on October 16, 2016

    I think this is one of those textural dishes that I didn't really "get". I did hand-chop the meat. Very soft, very fatty. Would probable be best served as a couple of bites paired with other crisp, acidic foods.

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