How To make Chinese: Crab Meat Lion's Head Shanghai

This dead Frog ???? is still alive ????|| when your food is still ALIVE and Moving at the grocery Store!!

【#超级食神榜 】教做#苏菜 《#蟹粉狮子头 》；#八道酿调味品旗舰店 ；让天下没有难学的饭菜；#爱友美食

《剑屏宅家记 》淮扬菜 螃蟹腿酿狮子头Meat ball stuffedcarb legs一嫩二弹三香

今天跟大家一起学做淮扬菜，我自己改良的，螃蟹腿酿狮子头，为什么用酿字，而不是红烧狮子头，看了我后面的制作过程，把螃蟹的鲜与猪肉的香揉和在一起，并且锁在肉圆里面，我想你会赞成我的说法。

主料：
猪肉 400g pork
螃蟹腿肉200g Crab leg meat
青菜100g greens

配料：
生姜15g ginger
葱20g green onion
盐8g salt
油100g oil
料酒30g cooking wine

Introduction of JiangSu Cuisine

Introduction of Jiangsu Cuisine

Eat China Special: Eastern Sweets (E3)

Missed our Eat China special that aired on the Asian Food Network? Enjoy the full episodes right here.

There’s not just one type of Chinese food. This is Eat China, where we dissect Chinese cuisine region by region to understand the sheer variety of flavors and techniques that have evolved over the centuries. Join our host Clarissa as she uncovers China’s signature dishes, from east to west, north to south.

Shanghai is the home of pan-fried buns and the best soup dumplings. We uncover a 200-year-old recipe for sweet and sour fish, and find out how the people here cook a local version of shrimp ceviche.

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0:00 Introduction
3:29 Shanghai food tour + the best scallion pancakes in town
11:15 Harvesting hairy crabs
15:12 How to make traditional sweet and sour fish
19:49 The world’s smallest wonton

If you liked this video, we have more stories about Shanghai’s food scene, including:

How Someone Stole the Name of a Famous Shanghai Wonton Shop


Shanghainese Dishes, Classic But Quirky (Chef’s Plate)


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Producer: Clarissa Wei
Videographers: Nathaniel Brown, Beimeng Fu, Jiakai Lou, and Shirley Xu
Editors: Nicholas Ko, Mario Chui, and Joel Roche
Animation: Ray Ngan
Mastering: Victor Peña
Special Thanks: Wilson Mao

Music: Audio Network

#chinesefood #shanghai #soupdumplings

Woo Can Cook (live) | Braised Lion's Head Meatballs (Shizitou), AMA!

hi there hello everyone! Tonight we're making a Shanghainese dish called Lion's Head Meatballs. This was one of my favorites when I was a kid, which are Chinese meatballs braised in an oyster sauce base, and sauteed with veggies.

Woo Can Cook is a series where we reproduce fun foods and recipes from my childhood. Some of them are authentically Chinese and/or pan-Asian, but a lot of them are odd Americanized versions that I inherited from my parents and grandparents while growing up in the Bay Area/California.

We're here live every Monday, Tuesday and Thursday at 6:30PM PST, with new recipes every Friday. See ya soon!

Bookmark the recipe here:


And pick up the ingredients below if you want to follow along and cook dinner with me!


INGREDIENTS (meatballs, yields 8)
- 4 cloves garlic, crushed and minced
- 4 tbsp ginger, minced
- 1 lb ground pork
- 1 egg
- 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)
- 1 tbsp sesame oil
- 1 tsp Chinese five spice powder
- 1 tsp white pepper
- 1/2 cup panko breadcrumb
- 1/4 cup water chestnuts, minced

INGREDIENTS (braising sauce)
- 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)
- 1 tbsp sesame oil
- 2 tbsp shaoxing wine
- 2 tbsp oyster sauce
- 2 tbsp sweet chili sauce
- 3 tbsp lao gan ma (spicy chili crisp)

INGREDIENTS
- 8 oz baby bok choy
- 4 cloves garlic
- 4 tbsp ginger
- 2 tbsp corn starch
- water
- vegetable oil
- kosher salt