4 to 6as a main course
By Irene Kuo
These meatballs are so named because of their huge size. Their wonderful light texture will never be apparent when such unmentionable foreign substances as breadcrumbs or cornflakes are added, as is done in some poor recipes. It is the result of blending minute grains of pork fat with the lean meat, where they act not only as little cushions but also as moisturizers for the meat throughout the cooking.
The authentic version from Yangchow, where the dish originated and gained nationa