Braised lion’s head is a famous dish. It is called lion’s head because it uses diced meat with alternate fat and lean meat. After cooking, the fat softens greatly, and the surface of the big meatball is uneven. The lion's head is named after it.

Braised pork ball in brown sauce is a famous Huaiyang dish. The fat and lean meat is combined with water chestnuts, mushrooms and other ingredients to make balls, which are then fried and then boiled. The aroma is fragrant after it comes out of the pot, and just the smell of it arouses your appetite. The rich meat and juice are super delicious.

One of the specialty dishes taught to his wife by the late Chinese painting master Zhang Daqian is "braised lion head". Mr. Daqian's recipe is to make 70% lean meat and 30% fat meat, chop it finely and roughly, and the size should be as follows. Don't chop the rice grains too finely, so that there are gaps between the meat to contain the juice.

Braised lion head is an authentic Huaiyang cuisine. The meat, both fat and lean, is red and shiny, and is paired with green vegetables. The bright color and tangy aroma arouse appetite just by looking at it. The meat and juice are rich in flavor, making it an irresistible top-notch delicacy.