【Winter Bowls】Fried Radish Meatballs

Fried meatballs keep well, making them a staple in Shanxi New Year preparations. Made in the twelfth lunar month and stored in a cool place, they can be enjoyed right through the Lantern Festival. They are not just a snack but also excellent for soups and stews. A few meatballs dropped into boiling water, along with some cabbage and tofu, make a hearty winter soup. The meatballs hold their shape in the broth, remaining chewy and juicy when bitten into. A sprinkle of cilantro and a drizzle of aged Shanxi vinegar add a tangy, appetite-warming touch—the coziest way to eat in winter. Those who prefer lighter flavors can steam them until tender and serve with a garlic-vinegar dipping sauce for a refreshing alternative.

一颗萝卜丸子，从入油锅到上餐桌，从年前到年后，暖的是口腹，更是时节。它不花哨，不取巧，却把土地里的萝卜、圈里的猪肉、灶头的调料，和着一家人的期待，团成了圆，炸出了香，也存住了山西人心里那份关于冬、关于年、关于家的，热腾腾的念想。

A single radish meatball, from the wok to the table, from before the New Year to after, warms not just the stomach but also the season itself. Unadorned and unpretentious, it brings together the radish from the earth, the pork from the pen, and the seasonings from the kitchen, shaped by a family’s anticipation into round, fragrant morsels. In doing so, it preserves the warm, steaming memories in the hearts of Shanxi people—of winter, of the New Year, and of home.

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来源：中华网综合整理

Source: Comprehensive collation by sx.china.com