Braised lion's head is a famous dish, so it is called lion's head because it is fat diced meat. After cooking, the fat meat becomes very soft, and the surface of the big meatball is uneven like a lion's head, hence the name.

Braised pork balls are a famous dish. Mix the fat and thin meat with water chestnut, mushrooms and other materials to make meatballs, then fry them first and then cook them. After the pot, the smell is fragrant, and it smells appetizing faintly. Meat and juice with strong wine flavor are super delicious.

A famous dish of Professor Zhang Daqian, the late master of Chinese painting, is "Braised Lion Head". Mr. Daqian's practice is to cut the lean meat into seven parts and the fat meat into three parts, and divide them into coarse parts. The size should be as small as rice grains, not too fine, so that there is a gap between the meat to accommodate the juice.

Braised lion head is an authentic Huaiyang dish. The fat and thin meat is ruddy and shiny, and there are green vegetables hidden in it. The color is bright and the smell is fragrant, which will arouse the appetite just looking at it. The meat and juice with rich wine flavor are irresistible top delicacies.