Lion’s Head Meatballs are oversized pork meatballs made from a mix of ground pork, water chestnuts, ginger, and soy sauce, traditionally braised with Napa cabbage in a rich broth. The dish originates from Yangzhou in Jiangsu province, and gets its name from the way the meatballs resemble the head of a lion with a "mane" of cabbage. These tender meatballs are first pan-seared, then slowly braised until soft and juicy, often served as part of a family banquet or celebratory meal. A symbol of prosperity and strength, Lion’s Head is especially popular during Chinese New Year. Common variations include "white" versions simmered without soy sauce, or those made with crab meat or tofu blends.

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