Which Chinese dish consists of large pork meatballs braised with vegetables?

The Chinese dish of large pork meatballs braised with vegetables is Lion's head. The name refers to the meatballs' resemblance to the head of a Chinese guardian lion.

Lion's head belongs to the Huaiyang tradition of eastern China, especially the cuisines of Yangzhou, Zhenjiang, and Huai'an. The meatballs are deliberately much larger than typical meatballs and are usually made from minced pork with a relatively high fat content, which keeps them tender during slow cooking.

There are two main versions. The plain or “white” variety is commonly stewed or steamed with napa cabbage, while the red-braised version uses soy sauce and may include bamboo shoots or tofu products. Crab meat or roe can also appear in traditional preparations.

A common mix-up is Sixi wanzi, or braised pork balls, a related northern dish. Lion's head is also not necessarily made only with pork: beef and vegetarian versions exist, but pork is the classic answer.