In Yangquan, the stuffed Chinese cabbage is made by selecting either peeled pork belly or pork neck meat, chopping it into a stuffing, then seasoning it with ginger, scallions, Sichuan peppercorns and other seasonings. Eggs are then mixed in and thoroughly stirred, with a small amount of cornstarch added to bind it. Finally, the meat stuffing is shaped into balls and steamed in a steamer until cooked.

When steaming meatballs, we lay whole cabbage leaves on the steamer rack and remove meatballs from the steamer until they're 70% cooked. Next, we place an appropriate amount of meatballs in a bowl, then layer cabbage leaves and vermicelli to cover the top of the bowl. After that,we pour seasoned broth into the bowl, place it in the steamer, and continue steaming until the meatballs are fully cooked. Then it’s ready to serve.

The characteristic of this dish is that the vegetables absorb the flavor of the meat, while the meat is complemented by the vegetables to reduce greasiness. The combination of meats and vegetables enhances each other, creating an endless aftertaste.

Source: Official website of Shanxi Provincial People's Government