20 minutes ago, liuzhou said:
Indeed. Yangzhou lion's heads are slightly different from the Shanghai version (mostly in the way they are served), but neither are steamed. Or contain eggs.
At least according to the cited article, both are fine …
There are three cooking methods – boiling, steaming, and stewing.
1. Mince the lean and fat meat and blend. Add chopped leeks, ginger, a spoonful of sugar and two eggs. Stir.
… but at the end, wouldn’t you agree that probably there are many small variations around the general LHM theme ? If you find time, maybe you can give the OP a quick translation of a recipe you deem the most authentic and then she is well equipped with a bandwidth of options should her “someone” challenge her food again …
