This dish is the symbol of Huaiyang cuisine and it requires very complicated procedure. First mix the ground pork, egg white, crabmeat, rice wine, salt, scallions and ginger into a rather stiff mixture. Then divide it into 4 portions and roll each portion into a meatball. Add cabbage, chicken broth together with meatballs into casserole and place on low heat and simmer for long time until its done. It has the fragrance of the pork and crab and the color of the dish is as bright as orange. It tastes rich but not greasy.

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