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Known for its delicate and meticulous style, Jiangsu and Zhejiang cuisine particularly emphasizes the hotpot lion's head. Two lion's heads, each nearly 10 centimeters in diameter, are placed in a clay pot filled with cabbage. Made from finely ground black-haired pork with no fishy odor, they are manually pounded into shape. They are then cooked with cabbage and broth over medium heat and served. The meat balls are soft, tender, and not overcooked, offering a pleasant elasticity when eaten. The stewed broth is clear and beautiful, while the freshness of the cabbage balances the fat released from the pork, resulting in a rich and delicate overall texture.