Mushy lion's head mixture

[naf]

I didn’t know that it was an imperial dish. The origin of the “lion head” can be traced in this dish:

@sck

6- Slow-cooked Mini Meat Balls in Chicken Soup 葵 花 斬 肉 . Even though I was only ok with this dish, I admired the skill that went into the prep. To call it a meat ball was a big disservice to the dish. It used no tendon and was simmered in chicken broth for 7 hours. It was just melt in the mouth tender. This dish originated in the Tsui dynasty amongst the royals and later inspired the Shanghainese lion head meatball dish. The manager mentioned that the dish was also in the Chinese state banquet this year. One of my dining companion’s favorite.
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[Hong Kong] Tasting Court 天一閣. Outstanding traditional Cantonese banquet

Tasting Court the private kitchen in Jordan closed a few months ago. It has recently reopened in Happy Valley. It focuses on classic, traditional and nostalgic Cantonese dishes cooked with high quality ingredients and deemphasizes pricey Cantonese banquet ingredients such as shark fin, bird’s nest, deep-sea fish, etc. Originally I thought they were still closed but found during the trip that they reopened. So I booked a table to see how it compared with a favorite meal I had at The Chairman …