1. Braised lion's head: It's an authentic Huaiyang dish. The fat and thin meat is ruddy and shiny, and there are green vegetables hidden. The color is bright and the smell is fragrant. Just looking at it will stimulate the appetite.

2. Stewed lion's head: it is a traditional Jiangsu dish, belonging to Huaiyang cuisine. The taste is soft, fat but not greasy, and rich in nutrition.

3. Steamed lion's head: Sprinkle a little chopped green onion and medlar on the prepared lion's head, steam it in a cage for 60 minutes and take it out.

Extended data:

1. Specific methods of stewing lion's head:

1) Step 1: Prepare a bowl of chicken soup and pour it into the pot. Pour in soy sauce, 1 teaspoon cooking wine and a little salt and sugar.

2) Step 2: Add meatballs, bring to a boil over medium heat, and simmer for 15 minutes until the juice becomes thick.

3) Step 3: Add water starch to thicken until it is thick, and then take it out of the pot.

4) Step 4: Finally, put the vegetables blanched in advance on the plate and sprinkle with chopped green onion.

2. Lion Head is a traditional dish in Huaiyang cuisine in China, Jiangsu and Yangzhou. Cut 60% fat meat and 40% lean meat into minced meat, and mix with onion, ginger, eggs and other ingredients to make fist-sized meatballs, which can be steamed and braised, fat but not greasy. But modern people generally use more lean meat.

References:

Baidu encyclopedia-lion head

Baidu Encyclopedia-Braised Lion Head