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Lion's Head 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, and red. 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 is 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.
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