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Authentic Recipe of Chuántǒng Shīzi Tóu Ròu Wán. Meaty Chinese Traditional Lions Head Meatball from Jiangsu Province.

A must-try New Year recipe Chinese traditional Lions Head Meatball – Chuántǒng shīzi tóu ròu wán is meaty and served as your celebration dish.

Things to know about Chuántǒng Shīzi Tóu Ròu Wán Recipe

It is a large and meaty Chinese Traditional Lions Head Meatball from Jiangsu Province – Chuántǒng shīzi tóu ròu wán. The name comes from its appearance because of its shape, which resembles the head of a lion. It is usually prepared for the New Year celebration in a traditional Chinese household, but you may enjoy the dish any time of the year.

It originates from Huaiyang Cuisine, a popular cuisine in Eastern China, particularly in Jiangsu Province. The ingredient that made the dish special is black vinegar or Zhenjiang vinegar, sweet with a bit of spice from the chili pepper.

Lions Head Meatball has two popular versions. One is plain served with napa cabbage, and the other is “red-cooked,” which is braised using soy sauce. Also, some versions may include a large amount of fat, around 50%. The version that you will learn today is the red-cooked and meaty dish.

Meaty Chinese Traditional Lions Head Meatball from Jiangsu Province. Authentic Recipe of Chuántǒng Shīzi Tóu Ròu Wán.

Local Recipe Name with Local Characters: 传统狮子头肉丸
User submitted Recipe
5 from 1 vote

— General Atributes of This Recipe:

Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes


Servings 8 People
Calories / Serving 208 kcal



  • 450 grams (15.87 oz) Ground (Minced) Pork Fatty
  • 1 slice Fresh Ginger Root Minced
  • 1 pc Scallion Minced
  • 1 pc Egg Large
  • 3 tbsp Breadcrumbs Plain
  • 1 tbsp Chinese Cooking Wine – Shaoxing Wine – Shaosing Wine
  • 1 tbsp Light Soy Sauce
  • 1 tbsp Oyster Sauce
  • ½ tsp Ground White Pepper Powder
  • ¼ tsp Chinese Five Spice
  • tsp Cornstarch
  • ¼ cup Water
  • 100 grams (3.53 oz) Water Chestnut Canned
  • Vegetable Oil For frying
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  • 1 tbsp Vegetable Oil
  • 1 pc Fresh Ginger Root Small sliced
  • 2 pcs Scallion
  • 10 grams (0.35 oz) White Sugar – Regular Sugar – Granulated Sugar
  • 1 tbsp Sake or Shaoxing Wine
  • tbsp Light Soy Sauce
  • ¼ tsp Dark Soy Sauce
  • 1 tbsp Oyster Sauce
  • cup Water
  • 1 tsp Cornstarch
  • ¼ tsp Sesame Oil
  • 1 pc Bok Choy Optional



  • Prepare and make sure to properly measure all ingredients ahead of time.
  • It is good if you can find fatty ground pork. The ratio of 70:30 meat to fat is good, but 80:20 is also acceptable for the dish.
  • Use a large mixing bowl and transfer the ground pork.
  • Put all together ginger, scallion, breadcrumbs, egg, cornstarch, five-spice powder, white pepper, Shaoxing wine, light soy sauce, oyster sauce, and water.
  • Blend all ingredients well for 10 minutes until they become paste in texture.
  • Crush the water chestnut using the side of the knife and mince. Add it to the mixture and continuously mix everything for another 5 minutes. It is good to use a rubber spatula to scrape the side of the bowl.


  • Preheat (350 degrees F or 175 degrees C) to the small pot and put enough vegetable oil to submerge the meatballs.
  • Put some oil on your palm, divide the meatball into 8 to 9 pieces, and make a round shape.
  • Put each meatball carefully into the heated oil and fry for 2 minutes per batch or until golden brown.
  • Remove the par-cooked meatballs and set them aside.


  • Using a wok, preheat it on low fire. Put the ginger and white parts of the scallion and pan fry it for 1 minute.
  • Add some sugar and cook until it dissolves.
  • Put the wine, light soy sauce, dark soy sauce, oyster sauce, and water, then stir everything and bring it to a boil.
  • Afterward, add the meatball to the boiling sauce and simmer for about 12 to 15 minutes over a low fire.
  • Flip each meatball halfway to ensure that everything is equally cooked.
  • Take out the meatball and arrange it on a serving plate.
  • Pour the cornstarch slurry into your sauce mixture and stir until thickened.
  • Using sesame oil, stir the green part of the scallion until wilted.


  • Put the sauce over your meatballs and serve while hot.

— Specific Atributes of This Recipe:

I am looking for… Big Batch Cooking


Calories: 208kcalCarbohydrates: 8gProtein: 11gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 41mgSodium: 511mgPotassium: 212mgFiber: 1gSugar: 2gVitamin A: 14IUVitamin C: 1mgCalcium: 22mgIron: 1mg
Keyword Chinese Traditional Lions Head Meatballs, Chuántǒng Shīzi Tóu Ròu Wán Recipe, 传统狮子头肉丸
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Cooking tip for making Chuántǒng Shīzi Tóu Ròu Wán

  • Make sure to deep fry the meatballs properly to retain their round shape and not fall apart.
  • Do not attempt to add more chestnut water or breadcrumbs.
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