A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006. Now a Popeyes fast food restaurant on Google Maps.

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Entry from January 17, 2019
Lion’s Head Meatballs

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Wikipedia: Lion’s Head (food)
Lion’s Head (simplified Chinese: 狮子头; traditional Chinese: 獅子頭; pinyin: Shīzitóu) or stewed meatball is a dish from the Huaiyang cuisine of eastern China, consisting of large pork meatballs stewed with vegetables. There are two varieties: white (or plain), and red (红烧, cooked with soy sauce). The plain variety is usually stewed or steamed with napa cabbage. The red variety can be stewed with cabbage or cooked with bamboo shoots and tofu derivatives. The minced meat rich in fat is more likely to bring better texture, addition of chopped water chestnut also works.

The name “lion’s head”, derives from the shape of the meatball which is supposed to resemble the head of the Chinese guardian lion, specifically.

The dish originated in Yangzhou and Zhenjiang, to a lesser degree, Huai’an. While the plain variety more common in Yangzhou and the red variety more common in Zhenjiang. The dish became a part of Shanghai cuisine with the influx of migrants in the 19th and early 20th century.

Serious Eats
February 11, 2015
How to Make Shanghai Lion’s Head Meatballs
With a grand and exotic-sounding name, you’d think the Chinese meatballs know as “Lion’s Heads” would be troublesome to make at home. Fortunately, they’re as easy as can be. A Shanghai specialty, Lon’s Head meatballs are made of simple, humble ingredients—namely pork and cabbage.

There are two versions of this dish in China. One is served in a rich, dark brown sauce; the other in a lighter broth with vermicelli noodles. Both dishes usually include cabbage, and the meatballs are always big, like a lion’s head (with a bushy mane). You can’t go wrong with either preparation, but since I’m a huge fan of vermicelli noodles, especially when slow-cooked in chicken broth with cabbage and pork, that’s the version I’m sharing here.

Lion’s Head Meatballs - How to Make Huaiyang Braised Pork Meatballs (红烧狮子头)
Chinese Cooking Demystified
Published on Jan 22, 2018
Shizitou, a.k.a. lion’s head meatballs.  These meatballs are awesome, and melt-in-your-mouth tender from a lengthy braise.

Posted by Barry Popik
New York CityFood/Drink • Thursday, January 17, 2019 • Permalink