【Winter Bowls】Fried Radish Meatballs

一入冬，山西人家的厨房里便多了一股熟悉的味道——萝卜被擦成细丝的清脆声，砧板上剁肉馅的笃笃声，和着油锅渐渐升温的滋滋响。在山西，若问起过年的信号是什么，许多人会答：是家里开始炸萝卜丸子的时候。

As winter sets in, a familiar atmosphere returns to Shanxi kitchens—the crisp sound of radishes being grated into fine shreds, the rhythmic thud of minced meat being chopped on the cutting board, accompanied by the gentle sizzle of oil heating up in the wok. In Shanxi, if you ask what signals the arrival of the New Year, many will answer: it’s when families start frying radish meatballs.

这丸子，是萝卜与猪肉的朴实相遇。青白萝卜擦成细丝，拌上剁得细碎的猪肉馅，调进葱姜盐料，用手团成一个个圆滚滚的球。油锅烧至六七成热，丸子顺着锅边滑下，在油花里翻滚沉浮，渐渐染上金黄，胀成饱满的一团。炸好的丸子捞起沥油，垒在不锈钢盆里，金黄灿灿，像一座小山，热气混着油香、萝卜香与肉香，直往人鼻子里钻。

These meatballs are a humble meeting of radish and pork. Green and white radishes are grated into fine strands, mixed with finely minced pork filling, seasoned with scallions, ginger, and salt, and hand-shaped into round, plump balls. When the oil reaches medium heat, the meatballs slide along the edge of the wok into the bubbling oil, tumbling and floating until they gradually turn golden and swell into plump rounds. The fried meatballs are scooped out to drain, then piled into a steel basin—golden and gleaming like a small hill, their heat mingling with the aromas of oil, radish, and meat, wafting straight to the nose.

刚出锅的萝卜丸子最是诱人。等不及完全放凉，便捏一个送进嘴里。外壳酥脆，内里却软和，萝卜的甜润与猪肉的鲜美交织在一起，那一丝属于生萝卜的微辣早已在热油中化去，只留满口温厚的香。一家人围在灶边，你一个我一个，吃的是这口热腾酥香，也是即将到来的年节团聚的喜悦。

Freshly fried radish meatballs are most enticing. Without waiting for them to cool completely, one is plucked and popped into the mouth. The crust is crispy, yet the inside remains tender and soft. The sweetness of the radish intertwines with the savoriness of the pork, the slight spiciness of raw radish long since mellowed by the hot oil, leaving only a rich, warm flavor. The family gathers around the stove, each taking one after another, savoring not just the hot, crispy aroma but also the joy of the approaching festive reunion.

炸好的丸子耐存放，是山西人备年货的常客。从腊月炸好，放在阴凉处，能一直吃到正月十五。它不光是零嘴，更是做汤烩菜的好材料。抓几个丸子下进滚水里，添点白菜豆腐，煮成一锅热汤。丸子在汤里不散不烂，依旧韧韧的，咬开还有汁。撒一把香菜，淋几滴老陈醋，酸香暖胃，是冬日里最踏实的吃法。喜欢清淡的，也可上锅蒸透，蘸着蒜醋汁吃，又是另一番爽口感。

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