to support such a theory so far. Literature Liang Shih-chiu's essay Lion's Head. Liang thought the dish is from Yangzhou cuisine, while its northern counterpart is Sixi wanzi, Braised Pork Balls in Gravy. Wang Zengqi's essay Roushizhe bubi (). Wang classified the dish as Huai'an cuisine. He wrote that Lion's head is "fluffy but not loose", and "that is the difference from Sixi wanzi". Besides, Wang mentioned that Zhou Enlai could cook this dish since he hailed from Huai'an. Types Stewed meatballs with crab powder This type is deemed to be the traditional one, its ingredients and procedure changed a little from the dish mentioned above. Ribs of Pork (proportion of fat and lean pork: 7:3) Crab Roe Crab Meat Napa Cabbage Shrimp Shaoxing Wine Salt Infusion of garlic and scallions Starch Pork Stock Lard See also Pork ball Beef ball Steamed meatball Meatball Fish ball List of cabbage dishes List of pork dishes References External links Lion's Head Soup recipe Meatballs Shanghai cuisine Pork dishes Cabbage dishes