The minced meat rich in fat is more likely to bring better texture, addition of chopped water chestnut also works.

The proportion of fat to lean pork is fifty-fifty, chop up them, then mix them with egg whites so that the mixture can coagulate easily.

Put napa cabbage or bamboo shoots on the bottom of a clay pot, pour a little water and dissolve the salt in it.

Place the pot in a wok filled with salt water, to avoid cracking in this way, cook over a gentle heat.

)Earlier, a salt merchant from Yangzhou called Tong Yuejian (童嶽薦) who lived in the mid-Qing recorded a dish, dadian rouyuan (大㓠肉圓), in his concise cookbook Tiaoding ji (調鼎集):取肋條肉去皮切細長條粗㓠，加豆粉少許作料，用手松捺不可搓，或油炸，或蒸，襯用嫩青。[4]The significant resemblance between the both dished indicates that the latter may be the prototype of the former, which is acceptable.