Lion head is made of pork.

Lion's head is a traditional dish in Chinese Huaiyang cuisine. Legend has it that the practice of lion's head began in the Sui Dynasty, is in the Sui Emperor Yang's visit, the chef to Yangzhou Wansongshan, money pier, ivory forest, sunflower Gang four famous scenery as the theme of the squirrel cinnamon fish, money shrimp cake, ivory chicken strips and sunflower chopped meat four dishes, it is said that the original name of sunflower chopped meat, sunflower meatballs, the Tang Dynasty, the Prince of Zhenshi Wei Zhuozhi's family chef Wei Jiuyuan do squirrel cinnamon fish, money shrimp cake, ivory chicken strips, sunflower chopped meat four dishes, so that the seat in the The guests were so impressed that the Sunflower Chopped Pork was renamed as Lion's Head. This dish is soft and creamy, healthy and nutritious.

History

Lion's head is made of 60% fat meat and 40% lean meat plus onion, ginger, eggs and other ingredients chopped into meat, made into fist-sized meatballs, can be steamed or braised, fat but not greasy. But modern times generally use more lean meat.

Xu Ke in the "Qing Barnyard Banknotes" clearly recorded: "the lion's head, in the shape of similar and named, pork round also. Pork fat and lean half, fine cut coarse chopping, is and to protein, so that easy to solidify, or add shrimp, crabmeat. To a yellow sand can, the bottom of the yellow sprouts or bamboo shoots, slightly and water and salt, meat for a great round, placed on it, covered with leaves, to cover the lid of the can, it is into the iron pot, sprinkle a little salt, to prevent the pot from cracking. Then, the dry burning of the fire. Each burn several firewood a stop, about five minutes more burning, Hou cooked out."