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SHANGHAINESE LION’S HEAD by Linda Tay EspositoThey call it Lion's Head because the meatballs are ye big with manes of soft, tender napa cabbage...looking like a lion. Seriously, in Shanghai, the meatballs are the size of a tennis ball - let's call that a quarter pounder meatball. Slowly braise or steam to get a tender, melt-in-your-mouth meatballs. If you have a small… |
4 votes
19121 views
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Fortune Cookies by Chef Smith
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1 vote
1407 views
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Lamb Siu Mai With Spicy Tomato Sauce by Danielle PallaskeA Northern Chinese twist on a Cantonese favorite from Martin Yan's China Cook Book. |
1 vote
2922 views
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