Yangzhou's "three-head banquet" consists of three dishes: stewed lion's head, stewed silver carp's head and roasted pig's face, which is the meaning of Yangzhou's non-world cultural heritage. Yangzhou "three heads" refers to the most famous steamed crab powder lion head, roasted whole pig face and braised silver carp head in Yangzhou cuisine, collectively referred to as Yangzhou "three heads". Yangzhou's three-headed banquet consists of fish head with chopped pepper, pig face and lion head, and it is not limited to practice. In fact, in the traditional way, the specifications and models of modern banquets are indeed limited. Now many famous shops in Yangzhou, that is, more expensive shops, have improved these three dishes to some extent. Some made the lion's head as big as a football team or added hairtail, and some stewed abalone with silver carp's head, with various styles, all of which were the transformation of the three-head banquet.

Crab powder lion head: raw pork is the key raw material prepared in advance. Cancer accessories include ginger, garlic, vegetables, bone soup, tapioca starch seasoning, salt, rice wine, white pepper, sugar, oil and egg white. Soak ginger and winter shavings in small water to make onion Jiang Shui; Chop raw pork into small particles and add salt, rice wine, white pepper, sugar, oil and egg white to taste; Beat onion and Jiang Shui into the dumpling stuffing bowl in batches, and finally add a small amount of cassava starch and stir clockwise; Steaming crabs in a pot, and taking out crab fillet and crab powder; Put a little oil in the pot, add a spoonful of rice wine and stir-fried crab powder, the taste will be more fragrant and it will be easier to remove the fishy smell; Pour the crab powder into the dumpling stuffing and leave a little decoration; Stir well, dip some water in your hand, and make jiaozi into balls, slightly larger. Put it in a clean and tidy stone pot.

Put the washed cabbage leaves in, put the fortified meatballs in a stone pot, and decorate them with crab powder, that is, crab paste will cover the cabbage leaves at last, put them in chicken soup for the soul or bone soup and cover them. Bring the fire to the boil and simmer for two hours. Braised silver carp head: As a special food of Huaiyang cuisine, the production technology of braised silver carp head can be traced back to the Ming and Qing Dynasties. At that time, merchants were rich in the world, and between merchants and salt merchants, chefs from all over the country were often invited to "compete for food" with each other. They respect eating fish, and usually discard chopped Chili heads and fish bodies. However, a great chef creatively made the fish head with chopped pepper, which made the businessmen marvel at this special food.

It turned out that he first removed all the bones of the fish head with chopped pepper and then stewed it. Later, this kind of "braised silver carp head" became a special dish for businessmen to entertain guests, and its cooking method has been passed down to this day. Roast pig's face: put fresh pig's face in a 90% hot pot. Fry until golden brown, destroying excess intestinal oil. Wash and save water. Add the marinated soup until it becomes perfect. Then steam in a cage for 50 minutes. Let our pig face be fat but not greasy. Remove the bone. Smooth out the oily wheat vegetables. Put it on the pig's face. Master made sweet and salty juice with old rock sugar and poured it on the pig's face. This sweet and salty juice goes with meat. Some people may not like it. This is also a pure Huaiyang dish, and it is a pig face! Wuxi spareribs are all made of this juice. You can choose the whole pig face or 1/4.