Lion Head is a traditional dish in Huaiyang cuisine in Yangzhou, Jiangsu Province, China. Legend has it that the practice of lion head began in Sui Dynasty. During a lucky trip of Emperor Yang Di, the chef made four dishes with the theme of four famous scenic spots in Yangzhou, namely sweet and sour mandarin fish, money shrimp cake, sliced ivory chicken and chopped meat with sunflower.

It is said that the original name was sunflower chop meat and sunflower meatballs, and the sweet and sour mandarin fish, money shrimp cakes, ivory chicken strips and sunflower chop meat made by Tang Dynasty chef Wei Juyuan impressed the guests. Sunflower chop meat changed its name to lion head. This dish tastes soft, waxy and greasy, healthy and nutritious.

Kung pao chicken (the traditional dishes of China, Sichuan, Shandong, Peking and Guizhou)?

Kung pao chicken is a famous traditional dish with Chinese and foreign characteristics, including Shandong cuisine, Sichuan cuisine and Guizhou cuisine, with different raw materials and practices.

The origin of this dish is related to the soy sauce chicken in Shandong cuisine and the pepper chicken in Guizhou cuisine. Later, it was improved and developed by Ding Baozhen, Governor of Shandong and Governor of Sichuan in Qing Dynasty, and a new dish, kung pao chicken, was formed, which has been passed down to this day and has also been summarized as Beijing court cuisine. Later, kung pao chicken also spread abroad.

Kung pao chicken takes chicken as the main ingredient, supplemented by peanuts, peppers and other accessories. Red but not spicy, spicy but not fierce, spicy but not spicy, and the meat is smooth and crisp; Its entrance is fresh and spicy, and the tenderness of chicken can be comparable to the crispness of peanuts.

Dongpo meat (Zhejiang cuisine mainly made of pork)

Dongpo pork, also known as cook the meat and braised pork, is a traditional dish of Han nationality in the south of the Yangtze River, belonging to Zhejiang cuisine, with pork as the main ingredient.

The main components and shapes of Dongpo meat are similar. The main ingredient is half fat and half lean pork. The finished dish is neatly packed mahjong tiles with bright red agate color. Pick up a piece and taste it. Soft but not rotten, fat but not greasy.

Fourth, Osmanthus Jelly?

Osmanthus Jelly has a history of more than 300 years. It is a delicious cake made of glutinous rice flour, sugar and sweet-scented osmanthus, and it is a traditional snack with China characteristics. It has a long history, delicious and refreshing, simple method and various types, and meets people's various needs for taste. It has beautiful historical legends, which adds to the historical value of Osmanthus Jelly.

Verb (abbreviation of verb) water chestnut cake

Water chestnut cake is a traditional snack in Guangzhou, Fujian and Nanning, Guangxi Zhuang Autonomous Region. Legend has it that it originated in the Tang Dynasty and was steamed with water chestnut powder or sweet potato powder mixed with sugar water. Water chestnut, Cantonese and Min dialects are also called horseshoes, hence the name. Its color is brown, translucent, it can be folded without cracking, and it is soft, smooth, refreshing and tough, and it tastes extremely sweet.

Water chestnut cake tastes sweet and melts in your mouth. Its taste makes water chestnut cake stand out in Cantonese cuisine.

Baidu encyclopedia-lion head

Baidu Encyclopedia-kung pao chicken

Baidu encyclopedia-Dongpo meat

Baidu Encyclopedia-Osmanthus Jelly

Baidu encyclopedia-water chestnut cake