贴膘的正确方式，那就是大口吃肉。天气渐冷，还有什么比吃上一顿红烧狮子头更令人满足?

There is no better way to flesh out than indulging in meat. As winter approaches, Braised Pork Balls in Brown Sauce is ideally suited to family feasts.

史书记载，隋炀帝游历时，厨师以扬州四大名景为题做了四道菜，其中一道葵花肉丸就是今天的狮子头。后在唐代，因其形像“雄狮之头”，改名为“狮子头”。肉丸一口爆汁，软烂爽口，令人垂涎欲滴。

According to historical records, when Emperor Yang in the Sui Dynasty was on a trip, a chef prepared four dishes themed around the four famous scenic spots in Yangzhou. Among these dishes, Sunflower Meatballs was the precursor of today’s Braised Pork Ball in Brown Sauce. Subsequently, during the Tang Dynasty, the dish Sunflower Meatballs was renamed “Lion Head” because its shape resembled to a lion head. Biting into a juicy meatball, the tender and refreshing taste makes the dish more appetizing.

猪肉剁碎加上丰富的调味料搓成丸子，大火油炸至定型，加入秘制料汁小火焖煮，口感软糯，鲜掉眉毛。

To cook this glutinous dish with exceptional delicacy, roll finely chopped pork into balls and add rich seasonings. After frying at high temperature to solidify their shape, and finally introduce the secret sauce and simmer the meatballs over low heat.

《灵感中国》特别推出“百厨出海”栏目，面向全球介绍100位川菜大厨，100期满后，我们将根据关注度，评选出最受全球网友欢迎的大师，并邀请你到四川来吃饭!本期节目是来自成都老川菜馆润祥楼的红烧狮子头教程，鲜嫩多汁，咬上一口就沦陷!

Inspiration has specially launched the Chefs Going Global program, featuring 100 Sichuan cuisine chefs for a global audience. After the release of all 100 episodes, we will identify the most popular chefs based on audience preferences worldwide and extend an invitation for you to visit Sichuan and savor our delicacies! In today’s episode, we present a tutorial on Braised Pork Balls in Brown Sauce from Runxianglou, Chengdu’s prestigious Sichuan cuisine restaurant. We can bet that this succulent and flavorful dish will captivate your taste buds!