Braised Lion's Head Meatballs

Large round meatballs wear a glossy brown sauce, with green vegetables beside them. Open one gently with chopsticks to find tender pork dotted with crisp water chestnut. The name sounds formidable; the dish itself makes you want another bowl of rice.

In Yangzhou, lion's head meatballs are a classic of Huaiyang cuisine. Versions include clear-braised and red-braised preparations. Here they are fried to hold their shape, then simmered in sauce. The bold name hides careful handling: the filling needs firm mixing, while shaping and lowering the meatballs into the pan calls for a gentle touch.

In the traditional Strength card, a woman rests her hands at a lion's mouth. She looks composed, and the lion settles in her presence. Her gentleness has strength of its own, suggesting that even with strong emotions, we can choose how to respond.

Making these meatballs needs both the energy of mixing and the patience of handling them softly. Give effort when it is needed and ease back when the moment changes. The tender result comes from paying attention at every stage.

Perhaps something has been testing your patience. Acknowledge the frustration, then decide what needs saying clearly and where a little more time might help. A gentle expression of your needs can still be firm. When the work is done, sit down to something warm and care for yourself too.