Braised pork ball in brown sauce is a famous dish, the reason why it is called lion's head is because it is made of fat and lean meat cut into cubes, after cooking, the fat meat softened a lot, the surface of the large meatballs are uneven like a lion's head so that it is named.

Braised pork ball in brown sauce is a famous Huaiyang dish. The meat is made into meatballs by combining fat and lean meat with water chestnuts, mushrooms and other ingredients, and then deep-fried before being boiled. The aroma of the meatballs is so strong that just the smell of the meatballs is enough to whet your appetite, and the mellow flavor of the meatballs and the sauce make them super delicious.

The late master of Chinese painting Zhang Daqian taught his wife one of the best dishes is "braised lion's head", Mr. Daqian's method is, seven points of lean meat, three points of fat meat, fine chopping coarse chopping, the size of a grain of rice, can not be chopped too finely, so that the meat to keep the gap between the juices can be contained.

Braised lion's head is an authentic Huaiyang cuisine. The fat and lean meat is red and oily, with green vegetables to cover, bright colors and pungent fragrance, just look at the appetite, mellow flavorful meat and juice, is irresistible to the top of the delicious.