is a famous traditional dish in Zhenjiang and Yangzhou.

it is said that this dish began in the sui dynasty.

In those days, Yang Guang, Emperor Yangdi of Sui Dynasty, came to Yangzhou. After enjoying the famous scenic spots in Yangzhou, such as Wansongshan,

Qiandun and Sunflower Hill, he was very happy and returned to his residence, but he was still alive.

Immediately, the chef was called and asked to cook several dishes with the famous scenery of Yangzhou as the theme.

The chefs tried their best to make three dishes, namely "Sweet and Sour Mandarin Fish", "Money Shrimp Cake" and "Sunflower Chopped Meat"

. Yang Guang was very happy after tasting it, so he gave a banquet to his ministers.

at one time, I admired delicious food and dumped it in the ruling and opposition. In the Tang Dynasty, one day, Wei Li, the Duke of Xi, gave a banquet, and

the famous chefs in the government also cooked these famous dishes in Yangzhou. When the dish "Sunflower Chopping Meat" was served,

I saw that the sunflower heart made of huge meat balls was exquisite, like the head of a lion.

The guests took the opportunity to persuade them to drink, saying, The Duke of Huan spent half his life as a military horse, and he has made outstanding achievements, so he should wear a lion's handsome seal.

Wei Li drank his glass happily, saying, "To commemorate today's grand event,

it's better to chop the meat with sunflower instead of lion's head." Since then, the lion's head in Yangzhou has spread to Zhenjiang and

Yangzhou, becoming a famous dish in Huai.

lion's head can be cooked in a variety of ways.

It can be braised in brown sauce or steamed. Because the stew is tender and fat, < P > is more famous than braising in soy sauce. Such as "lion head with crab powder", the crab powder is delicious when cooked,

lion head is big meat in Yangzhou dialect,

big meatball or Four Joy Meetballs in northern dialect.

Pork ribs that are fat and thin are chopped into pomegranate granules and then made into meatballs.

After simmering, the fat on the surface of meatballs is generally dissolved but not completely dissolved, while the lean meat is relatively convex.

It gives people a feeling of rough hair, so it is called "lion's head" because the meatballs are large and the surface is rough.

This dish has a long history, and the Song Dynasty poet said, "However, one cup is matched with two crabs, and there are really Yangzhou cranes in the world.".

Comparing eating a pound of crab and chopping meat to a happy fairy who rides a crane down to Yangzhou,

It can be seen how delicious and attractive the dish of crab powder and lion head is.

There was a dish named "Da Ge rou Yuan" in Diaoding Collection in Qing Dynasty.

Its preparation method is as follows: "Take rib meat, peel it, cut it into slender strips, add bean flour, and add a little seasoning.

Do not rub it with your hands. Or fried or steamed (lined with tender green) "

It can be seen that the lion's head dish was recognized by the society in the Qing Dynasty.

The cooking of lion's head is extremely laborious.

Simmer it for about 4 minutes with low fire, so that it will be fat but not greasy and melt in the mouth.

There are three cooking methods of lion's head in Yangzhou: stewed, steamed and braised, but there are many varieties.

Stewed lion's head with crab powder, roasted lion's head with mussels, roasted lion's head with chicken, roasted lion's head with vegetables,

roasted lion's head with bamboo shoots and steamed lion's head with crab powder are all unique in flavor.