Mao Tou Wan (Hairy Head Balls)

Mao Tou Wan

　　Next, let’s introduce you to a unique delicacy of Yangcheng—Mao Tou Wan. This dish and meatballs both belong to the “ball” category, but shap

　　e, appearance, and flavor are completely different. Its ingredients are extremely simple, requiring only some glass noodles, white radish, cornstarch, along with

　　scallions, ginger, garlic, and other seasonings.

　　The radish is cut into strips, the glass noodles into 10 cm lengths, then mixed with soaked cornstarch and chopped scallions, ginger, garlic, salt, and so on until well combined. The mixture is then roughly shaped into pieces about the size of a duck egg, steamed over high heat for around 10 minutes, and out comes your finished Mao Tou Wan—ready to be served with a dip in vinegar. At this stage, the balls are rough-textured, resembling the fuzzy hair of a little girl from ancient times, which is how this dish got its name.

　　Here’s another way to enjoy this dish: heat oil in a pan along with scallions, ginger, garlic, and star anise, then add sliced pork belly and fry until just cooked. Add water and simmer for 5 minutes. Arrange the steamed Mao Tou Wan on a plate, pour the pork belly broth over the top, and sprinkle with chopped scallions and cilantro before serving. This dish, called Dry-Fried Pork Mao Tou Wan, is richly aromatic, brightly colored, tender on the palate, and exceptionally flavorful. Additionally, Mao Tou Wan can also be cut into chunks and added to braised dishes or congee for a uniquely tasty twist.