The reason why a dish is called a delicacy, in addition to the "taste" recognized by the public, it must also have a certain "characteristics".
This trait can be the genre of its dishes, the source of its ingredients, or even the historical story behind it – only by standing out, it is easy to impress diners the most.
But then again, the food industry pays attention to a comprehensive understanding, and many dishes learn from each other, which has created the current "you have me, I have you" style.
For example, "Lion's Head" and "Sixi Balls", although they have their own characteristics, but the characteristics of "big meatballs" often make many foodies stupid and unclear, so that many jokes are made.
So today we will talk about the difference between these two "big meatballs" and where the difference is.
<h1 class="pgc-h-arrow-right" > ingredients and methods</h1>
"Sixi balls" thick oil and heavy sauce, the main ingredient is "pork + starch (or steamed bun residue)", after the ball is formed, first fried seven or eight mature, and then added broth steamed to make a dish.
Because during the production process, the meat filling will be beaten hard, coupled with more lean meat, so the taste is more vigorous after the dish, and the meat aroma is more intense.
In addition to pork belly, there will be water chestnut (bí qi), green vegetables, and even shrimp, crab powder, etc., which are common ingredients in the Jianghuai region, according to different seasons, water chestnuts can also be replaced by winter shoots and spring shoots.
Huaiyang cuisine is heavier than the soup base, the lion's head here does not need to be fried, usually steamed, stewed, to the old hen soup slow simmer is better.
The taste is soft and sticky, and you can also taste the crispness of water chestnut, which is also a major feature of "lion's head".
< h1 class="pgc-h-arrow-right" > configuration and status</h1>
After the meat filling is formed into a ball, it can be divided into 4 types according to the size of the head, namely beads, balls, balls, and heads.
These four lucky balls mean "Fulu Shouxi", and in the wedding feast, they often appear as the "final dish", and must be counted as a dish on a plate of four.
It is also limited by the size of the plate, the size is too large, and a plate cannot be loaded, so it is better to take the decent "pill".
The lion's head, on the other hand, is named for its rough appearance, resembling the head of a male lion, usually one by one, so it occupies the name of "head".
Here it should be mentioned that in the national banquet of the lion's head, a dish should have 6, meaning six six big shun, the weight of each lion's head also has a standard, must be "three two three money".
Of course, in our daily life, it is still based on "single", not to mention 3 doubles, even if it is 2 two, it is definitely more than enough to eat.
<h1 class="pgc-h-arrow-right" > genres and regions</h1>
Although Sixi balls are classified as "Lu cuisine genre", they are still the traditional famous dishes of the Han people, and this fresh and salty sauce is very popular in Beijing, Hebei, Tianjin, Henan and other northern provinces.
The lion's head is a "Huaiyang famous dish", which has an equally long history, fresh taste, and exquisite cooking methods, which are fully in line with the exquisite eating style of the southern region.
The difference in the food style between the north and the south is also the biggest reason why "lion's head" and "sixi balls" are easily confused by everyone.
<h1 class = "pgc-h-arrow-right" > - light fat said -</h1>
One sauce is thick and red, and the other is clean, although the same meatballs, but the cooking, taste, and texture of the two are very different.
Therefore, dear foodies, in the future, do not ask questions such as "why do southerners call Sixi balls lion's head" and "why do northerners call lion heads sixi balls".
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This article is original by @ light fat recipe, focusing on food for many years, welcome to pay attention to bring you more wonderful.