Best Chinese cooking channel i've found. clear and concise, informative with great tips. good camera angles clearly showing techniques. i need to buy a clay pot now!
American here. Mandy, you are absolutely right about our supermarket ground meat: it's awful. I've switched to mincing meat by hand using the technique I learned from you. The texture is so amazing. I also have a grinder attachment for my Kitchen Aid mixer, which I use for meat quantities over 2 pounds. Another option is Asian markets. My local HMart has great ground pork: it's always made from the shoulder/butt, and it's a large grind, so it's very similar to hand minced texture.
H-Mart is one of the best things to come to the United States I think they are in every State we have 5 in Arizona and they are great if I need something special I know that I can always get it there !
I made this tonight and used carrot instead of bamboo shoots because I couldn't get them here. I followed your recipe and it was one of the most flavorful dishes I have ever made. Thank you. Your channel has helped me become an amazing Chinese cook and I really appreciate it. ❤️
I've probably visited China 50 or 60 times so far. I've been following this RU-vid channel since the first episode. All of the recipes on this channel are excellent and very authentic tasting--I've probably tried more than a dozen of the--but this recipe stands above all of the others I've tried so far. If you follow her instructions and kneed the ground or chopped pork just the way she says to you will be rewarded with an almost magically textured meatball. The broth is spectacular and spectacularly authentic tasting. I usually double or even triple the spices and sauces, which we did with both the meatballs and the broth for this recipe as well. If you use the exact amount of spices she recommends you will still have an authentic, delicious dish, but I prefer a deeper flavor. Anyway, this recipe is as fantastic at home as it would be in China. A final comment is that it's been fun to see how this channel has matured over the years. We watch and enjoy every episode, whether we cook the dish or not!
Wanted to say I love your narration (and recipes)! I've been following your channel for a while now. You make it very easy to listen along while cooking. I can pick up your lovely personality though your videos but you don't talk so much that I'm distracted. Keep up the great work!
I just finished making these. They are simmering as I comment. I'm so excited about these. House smells amazing and they looking amazing. The broth tasted delicious. I will say your balls looked firmer than mine. After frying them, they looked just like yours. I've made many of your recipes and I have never been disappointed. I love that you explain the techniques. I did mince my own pork belly. I just can't wait to taste them. Thank you so much for your wonderful instructions!
I have been making lion head since I was 16 years old--and that was a loooong time ago! Your recipe is the best one I've found! It's better than what I found when I studied at Fu Pei-Mei's cooking school in Taipei! I love the option of the quail eggs in the centre! You are a treasure..
I really love ur recipes not much ingredients n ur explanation so easy to understand but most important is that u have the recipe for us it makes it so much easier to follow n cook it thank you so much stay safe God bless
These look absolutely amazing! I can't wait to try them. So, I made these today! Wow! I have never had a Lion's Head Meatball and can't believe I have been missing out on these my whole life. The pork was so tender, it melted in my mouth and the braising liquid was packed full of flavor. The only thing I changed in this recipe is browning the meatballs in the oven instead of deep frying them. They were not perfectly round but my family didn't care. Thank you, Mandy, for this incredible recipe!
I have sliced pork belly in my freezer. Now I know what I’m going to do with it! I’ve made Lion’s Head Meatballs before, and loved them, but this idea is much better!
another amazing recipe and video, you never disappoint! i can't believe you do all that chopping with arthritis, you are dedicated. i can imagine the taste of this and need to make it NOW.
"Who Cares, it's delicious" is such a fresh attitude to traditional cooking. Yeah, you're absolutely right. It might not be authentic or traditional, but if it tastes good, it's worth making!
I haven't had lion's heads in so long, this video has me drooling. Thank you. BTW, love your wok! My in laws got it for me for Christmas, and I haven't gone a week yet without using it at least once.
I made this! Exactly as presented, including the chopping of the pork belly, the fresh bamboo shoot, and a boiled quail egg in each meatball (thank goodness for a great Asian grocery in town). It was a hit with the whole family, including the 8 year- old!
I had those meatballs about 15 years ago but I haven't been able to find them st any restaurant. The ones I had a long time ago were delicious. I'll be making them.
What a wonderful channel! I’m glad you were able to share this recipe on Beryl Shereshewsky’s so I could find you sooner rather than later! Could you tell me why to stir in the cornstarch in one direction?
I really am glad you mentioned the air fryer. Because my next comment was going to be what about all the grease in the pork belly. This is awesome I love your explanations
This looks so delicious, I will give it a try pretty soon. By the way, I would love to learn how to make douchi from your channel. I've been watching some videos in Chinese but I don't know Mandarin, so I know I'm probably losing something. I'm looking forward to your recipe book.❤
I made them yesterday for dinner and omg the meat was soooo tender and juicy it was amazing !! 😍 I think next time I'll try the clear broth version with nappa cabbage 🤤 Thank you so much Mandy !!❤
If you do a Q&A soon I would like to know what vegetables and herbs you would grow if you had a garden to have on hand for daily cooking and what ones are better to buy in the store. I suppose it depends on climate and soil but this is just in theory, if you were able. I am really enjoying your recipes and have made a few of your dishes so far which came out great. Thanks!
We made this tonight! HOLLLLYYYY MOOOLLLLLYYYYY 😱 INCREDIBLE!! We couldn't find pork belly anywhere, so we did part high quality uncured fatty bacon and part pork shoulder. ❤
That pork meatball wrapped around a boiled quail egg is very similar to the Scotch Egg from the 17th/18th century. Scotched Eggs is basically pork sausage wrapped around a boiled egg and fried in a frying pan.
Hi Mandy. When your recipe calls for sichuan peppercorns, is it the red variety or the green variety? Thank you for sharing your videos. I really enjoy the way you present your videos... they're very clear.
My next adventure. It looks delicious and sounds like something I'll enjoy. I know you said we can add cheese, but I'm authentic kinda style chef and eater.
Because of the influence of japanese, chinese, and thai cuisine in the west, bamboo shoots are quite easy to find. Although they come canned in small matchsticks. It's actually much harder to find water chestnuts!
My Dad really likes your videos, would you ever consider doing paid greetings or messages via Cameo? My Dad would get a big kick out of it for you to say hi on his birthday coming up in May. He (as well as I) enjoys your pleasant, fun personality while you teach us how to make great Chinese dishes!
