A cherished family recipe dating back 59 years, first created by Chef Jiang's grandmother along China's Yangtze River. Silken tofu, savory pork, and preserved mustard greens come together in delicate, tender meatballs, gently braised in a golden, aromatic sauce with wood ear mushrooms and green peas. A comforting taste of Chinese home cooking, lovingly passed down through generations and now brought to New York.