Lion head is a traditional dish in the Huaiyang cuisine of Yangzhou, Jiangsu Province, China. Legend has it that the making of lion head began in the Sui Dynasty. When Emperor Yang of the Sui Dynasty was traveling, the chef made squirrel mandarin fish, money shrimp cakes, ivory chicken strips and other dishes based on the four famous scenic spots in Yangzhou: Wansong Mountain, Qianqian Dun, Ivory Forest and Sunflower Hill. The four dishes of sunflower chopped meat are said to be originally called sunflower chopped meat and sunflower meatballs. Wei Juyuan, the chef of Duke Wei Zhi of the State of Xi in the Tang Dynasty, made four famous dishes: squirrel mandarin fish, golden shrimp cakes, ivory chicken strips, and sunflower chopped meat. The guests were so impressed that the sunflower chopped meat was renamed the lion head. This dish has a soft, waxy and creamy texture, healthy and nutritious.

This dish is also available in Yifeng, Jiangxi. It has been popular for more than 100 years. It has the characteristics of snow-white color, fresh and tender meat, mellow fragrance and suitable for all seasons. Every year during the Spring Festival in Chaohu area of ??Anhui Province, colorful balls are played and lions are played to celebrate the harvest. The local people will make snacks shaped like lion heads to reward the lion dancers. This custom has been passed down since ancient times. This snack uses a slightly larger amount of alkali than ordinary yeast dough, so it is particularly crispy and fragrant and can be stored for several days without becoming soft.