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Lion’s Head

Recipes

Chinese Lion’s Head Soup

by Chef
written by Chef

Chinese Lion’s Head Soup (狮子头汤, Shīzi Tóu Tāng) is a classic dish from Jiangsu cuisine, particularly popular in Shanghai. It consists of large, tender pork meatballs simmered in a flavorful broth, often accompanied by napa cabbage. The name “Lion’s Head” comes from the meatballs’ resemblance to a lion’s mane when surrounded by cabbage leaves.

Chinese Lion's Head Soup
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Chinese Lion’s Head Soup

Recipe by RecipeWikki
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 1 lb (450g) ground pork (or a mix of pork and shrimp)

  • 1 egg

  • 2 tbsp cornstarch

  • 1 tbsp Shaoxing wine (or dry sherry)

  • 2 tbsp soy sauce

  • 1 tsp sesame oil

  • 1 tsp sugar

  • ½ tsp salt

  • ½ tsp white pepper

  • 2 green onions, finely chopped

  • 1-inch piece of ginger, minced

Directions

  • repare the Meatballs:
    In a bowl, mix all meatball ingredients until well combined.
    Shape into 4–6 large meatballs (about the size of a small apple).
    Lightly coat with cornstarch to help them hold their shape.
  • Sear the Meatballs:
    Heat 1 tbsp oil in a pan over medium heat.
    Brown the meatballs on all sides for about 2-3 minutes (they don’t need to cook through).
    Remove from the pan and set aside.
  • Make the Soup:
    In a pot, heat a little oil and sauté garlic for 30 seconds.
    Add broth, soy sauce, sugar, and white pepper. Bring to a simmer.
    Gently place the meatballs into the broth. Cover and simmer for 30 minutes on low heat.
    Add napa cabbage and shiitake mushrooms in the last 10 minutes of cooking.
  • Serve & Enjoy:
    Garnish with extra green onions or cilantro.
    Serve hot with steamed rice or noodles for a complete meal.

Notes

  • Meatball Texture: For extra soft meatballs, mix the pork filling in one direction until sticky.
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Recipes

Citrus Carp – A Zesty and Flavorful Fish Dish

by Chef
written by Chef

Citrus Carp is a delicious dish that combines the mild, tender flesh of carp with a refreshing citrus-infused sauce. This dish is popular in Chinese cuisine and other Asian culinary traditions, where citrus fruits like orange, lemon, or lime enhance the natural sweetness of the fish. The result is a light yet flavorful meal that pairs well with rice or steamed vegetables.

Citrus Carp – A Zesty and Flavorful Fish Dish
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Citrus Carp – A Zesty and Flavorful Fish Dish

Recipe by RecipeWikki
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 1 whole carp (about 1.5–2 lbs), cleaned and scaled

  • 2 tbsp lemon juice (or lime/orange juice)

  • 1 tsp salt

  • ½ tsp black pepper

  • 2 tbsp soy sauce

  • 1 tbsp rice vinegar

  • 1 tbsp honey (or sugar)

  • 2 garlic cloves, minced

  • 1 tsp ginger, grated

  • 1 small chili, finely chopped (optional)

  • 1 tbsp cornstarch (for sauce thickening)

  • 2 tbsp vegetable oil

  • 1 orange, sliced for garnish

Directions

  • Prepare the Fish:
    Rinse the carp thoroughly and pat it dry with a paper towel.
    Make a few diagonal cuts on both sides of the fish to allow flavors to penetrate.
    Rub the fish with salt, pepper, and 1 tbsp lemon juice. Let it marinate for 15 minutes.
  • Cook the Fish:
    Heat oil in a large pan over medium heat.
    Carefully place the fish in the pan and cook for about 5 minutes per side until golden brown.
    Remove the fish and set it aside on a plate.
  • Make the Citrus Sauce:
    In the same pan, add garlic, ginger, and chili (if using). Sauté for 1 minute.
    Add soy sauce, rice vinegar, honey, and the remaining lemon juice. Stir well.
    Mix cornstarch with 2 tbsp water and add it to the sauce to thicken. Simmer for 2 minutes.
  • Combine & Serve:
    Pour the citrus sauce over the fried fish.
    Garnish with orange slices, fresh cilantro, or green onions.
    Serve hot with steamed rice or stir-fried vegetables.

Notes

  • Freshness Matters: Use the freshest carp available for the best flavor.
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