The "Three-Head Banquet" in Yangzhou consists of three dishes: stewed lion's head, stewed silver carp's head and grilled whole pig's face, which is the meaning of Yangzhou's non-world cultural heritage. Yangzhou "Santou" refers to the most famous steamed crab powder lion head, grilled whole pig face and braised silver carp head in Yangzhou cuisine, collectively known as Yangzhou "Santou". The three-head banquet in Yangzhou is a fish head with chopped peppers, a pig's face and a lion's head, and it is not limited to the practice. In fact, in the traditional way, the specifications and models of modern banquets are indeed limited. Nowadays, many famous shops in Yangzhou, that is, more expensive shops, have improved these three dishes to a greater or lesser extent. Some have made the lion's head as big as a football team or added hairtail, and some silver carp's head is stewed with abalone, with various styles, all of which belong to the transformation of the three-head banquet today.

lion's head with crab powder: raw pork is the key raw material prepared in advance, the auxiliary materials of cancer include ginger and garlic, vegetables and bone soup, and the cassava starch seasoning includes salt, rice wine, white pepper, sugar, oil and egg white. Soak ginger and winter shavings in small water to produce onion Jiang Shui; Chop raw pork into small particles and add salt, rice wine, white pepper, sugar, oil and egg white seasoning; Beat onion and Jiang Shui into the bowl of dumpling stuffing in batches, and finally put a small amount of cassava starch and mix it clockwise; Steamed the crab in a pot, and removed the crab fillet and crab powder; Put a small amount of oil in the pot, add a spoonful of rice wine, and fry the crab powder, which will make the taste fragrant and easier to remove fishy smell; Pour the crab powder into the dumpling stuffing and leave a small amount for decoration; Stir well, dip some water in your hand, and make dumplings into meatballs, which are slightly larger. In a clean and tidy stone pot.

put the washed cabbage leaves in, put the strengthened meatballs in a stone pot, and decorate them with crab powder, that is, the crab paste will finally cover the cabbage leaves, put them in the soul chicken soup or the bone soup, cover them, and simmer for two hours. Braised silver carp head: As a special food of Huaiyang cuisine, the process of braising silver carp head can be traced back to the Ming and Qing Dynasties. At that time, the merchants were rich in the world, and between the merchants and the salt merchants, chefs from all over the country were often invited to "fight for food" with each other. They respect eating fish, and usually abandon the chopped pepper head and fish body. However, a great chef creatively made the fish head with chopped pepper, which made the businessmen admire the special food.

originally, he removed all the bones of the fish head with chopped pepper before stewing it. Later, this "braised silver carp head" became a special dish for businessmen to entertain guests, and its cooking method has been popular until today. Grilled pig's face: Fresh pig's face is put into a 9% hot pot. Fry until golden brown, and destroy the excess intestinal oil. Wash and save water. Add the marinated soup until it is perfect. Then put it in a cage and steam it for 5 minutes. Make our pig face fat but not greasy. Remove the bones. Smooth the oil wheat vegetables. Put in the pig's face. Master made sweet and salty juice from old rock sugar and poured it on the pig's face. This sweet and salty juice goes with meat. Some people may not like it. This is also a pure Huaiyang cuisine, and it is a pig's face! Wuxi ribs are all made of this juice. You can choose a whole pig face or a quarter.