At the table
Eat with a spoon or chopsticks, cooling each bite. Say “少醋，不加辣” for less vinegar and no chili.
Contains pork; dried shrimp may also be present. The soup is hot and the dumplings chewy. Confirm broth and toppings for dietary needs.
Soup toppings vary; leaving out visible shrimp does not establish a shellfish-free broth.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Starch proportions and soup additions vary. Vinegar, chili and coriander are adjustable additions.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Savory pork and seaweed; vinegar and chili can add tang and heat.
- Chili heat
- Texture
- Smooth, springy and chewy.
- How it’s made
- Lean pork is worked with sweet-potato starch and seasoning, then scraped into boiling water to cook. Laver, preserved mustard stem, scallion and dried shrimp can season the bowl.
Starch proportions and soup additions vary. Vinegar, chili and coriander are adjustable additions.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Zhejiang.
Ask if they have it first
请问你们有温州瘦肉丸吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A snack with two familiar names
This account describes a tradition or story, rather than an established historical fact.
Closely related to Fujian’s Fuding rou pian, this pork-and-starch snack is widely known in Zhejiang as Wenzhou shourou wan. Despite names suggesting slices or balls, its worked meat is scraped into irregular pieces.