[Sca-cooks] Lion's Head Soup

Elaine Koogler kiridono at gmail.com
Fri Sep 28 09:59:16 PDT 2007

Yes it would, but we're now wandering over into that wonderful area of
"well, it's a period recipe...and we know that cabbage is period, so they
might have done it."  I have served this soup a couple of times, as is, and
it was very well received (once was at the Middle Kingdom Cooks' Symposium).


On 9/28/07, Michael Gunter <countgunthar at hotmail.com> wrote:
> > This is a similar recipe from "Ni Tsan and his 'Cloud Forest Hall
> Collection> of Rules for Drinking and Eating' translated by Teresa Wang and
> Gene> Anderson. As you may know, this is a 14th century ms from China,
> actually> written/compiled by a noted painter of the time.>When they> float
> to the surface, remove them from the stock and serve, either by> themselves
> or with the stock.> Hope this helps...> > Kiri
> I can definately see how Lion's Head evolved from this. And simmering
> meatballs in stock seems to be a pretty common dish in a lot of cultures.
> The addition of cabbage to the simmered meatballs doesn't sound like much
> of a stretch. I'll have to go a bit deeper into finding a dish called
> "Lion's Head". I think the reason the person wanted to know if it was period
> was mainly for the name.
> But with the addition of cabbage to your dish it could certainly be
> similar.
> Thanks for the help!
> Gunthar
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