In Yangzhou dialect, Zitou means big meatballs, and in northern dialect, it means big meatballs or Sixi meatballs. Chop the pork rib meat with seven fat and three lean parts into pomegranate granules and make them into meatballs. After simmering over low heat, the fat on the surface of the meatballs is roughly melted but not completely. The lean meat is relatively convex, giving people a rough texture. It has a rough feeling. Because the meatballs are large and have a rough surface, they are called "lion heads". This dish has a long history. A Song Dynasty poet said: "If you pair one crab with two crabs, there really is a Yangzhou crane in the world." Eating pounds of chopped crab meat is likened to a happy god "riding a crane down to Yangzhou", which shows how delicious and tempting the crab meat and lion's head dish is. There is a dish of Yangzhou "Dashao Meatballs" in "Tiao Ding Collection" of the Qing Dynasty. Its preparation method is as follows: "Take the rib meat, peel it, cut it into long strips, cut it roughly, add soybean flour, a few seasonings, and loosen it with your hands. , cannot be kneaded. Either fried or steamed (lined with tender greens)." It can be seen that the lion's head dish was recognized by society in the Qing Dynasty. The lion's head dish is cooked with great emphasis on fire. It is simmered over low heat for about 40 minutes, so that it is fat but not greasy and melts in your mouth. There are three cooking methods for Yangzhou lion head: stewed, steamed, and braised. There are many varieties, including braised lion head with crab meat, braised lion head with river clams, braised lion head with wind chicken, braised lion head with green vegetables, braised lion head with sprouts, and steamed lion head. Dishes such as crab meat and lion's head are unique in flavor.