Huaiyang's structural masterpiece. Massive, airy pork meatballs are gently braised in a clear broth with cabbage leaves, designed to resemble a lion's head and mane, achieving a 'melt-in-mouth' texture through high fat content and minimal binding.
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Hand-chop pork to maintain texture.
Gently mix with water chestnuts and aromatics.
Form into 4 massive spheres.
Briefly , then cover with cabbage leaves.
in clear stock for 1.5 hours .
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