Huaiyang department famous dishes
This entry is a polysemous word with six senses.
Lion head is a traditional dish in Huaiyang cuisine in China. Beginning in the Sui Dynasty, it is said that when Emperor Yang Di made a fortune, the chef made four dishes, sweet and sour mandarin fish, money shrimp cake, ivory chicken slices and sunflower chopped meat, with Wansongshan, Qiandun, Ivory Forest and sunflower gang as the themes, formerly known as sunflower chopped meat and sunflower meatballs. In the Tang Dynasty, the chef Wei Juyuan made sweet and sour mandarin fish and money shrimp cake. This dish tastes soft, waxy and greasy, healthy and nutritious.
Yifeng, Jiangxi also has this dish, which has been circulated for 100 years. It has the characteristics of snow-white color, fresh and tender meat, mellow fragrance and is suitable for all seasons. Every Spring Festival in Chaohu, Anhui Province, colorful balls are tied and lions are played to celebrate the bumper harvest of grains. At that time, local people will make snacks in the shape of lion's head to reward lion dancers. This custom has been handed down from ancient times. Because the amount of alkali used in this snack is slightly larger than that of ordinary fermented dough, it is particularly crisp and fragrant, and it will not soften after being stored for several days.