In Yangzhou dialect, lion head means big meatballs, and in northern dialect, it means big meatballs or Sixi meatballs. Chop 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 "Big Pork Balls" 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, chop 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 preparation of the lion's head dish is very important. It is simmered over low heat for about 40 minutes. Once it is made, it will be fat but not greasy and will melt 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.

Classic recipe: braised lion head

Ingredients:

150 grams of pork belly, 10 grams of water chestnuts, 10 grams of mushrooms, 5 green cabbage hearts, and a few slices of ginger.

Seasonings:

500 grams of peanut oil (100 grams of actual oil consumption), 12 grams of salt, 10 grams of MSG, 5 grams of sugar, 30 grams of cornstarch, 150 grams of chicken broth, 10 grams of Chuangwang and 5 grams of sesame oil.

Production process:

1. Chop the pork belly into puree, cut the water chestnuts and dongru into rice, add salt, monosodium glutamate, and cornstarch and beat until the meat becomes gluey, and make four large meatballs. . Boil the green cabbage hearts in boiling water, scoop them out and place them on a plate. Slice the ginger.

2. Heat oil in a pan, put in large meatballs when the oil temperature is 130 degrees, fry until golden on the outside and cooked on the inside, remove and set aside.

3. Leave oil in the pot, add ginger slices, chicken broth, large meatballs, salt, MSG, sugar, dark soy sauce, cook over low heat until the juice is thick, then add wet cornstarch Thicken the sauce, collect the juice and serve on a plate.

How to make braised crab meat and lion head:

1. Cut the skinless pork belly into granules the size of pomegranate beads, and then chop it into fillings. The specific ratio of fat to thin is 4:6. Use Make onion, ginger, cooking wine and water to make onion and ginger wine, add it to the stuffing, add salt and a little pepper, stir in the direction, add the river crab meat and set aside.

2. Cut the water chestnuts into small cubes and wash the cabbage.

3. Pour water into a casserole and bring to a boil. Add green onions, ginger slices and cooking wine. Then roll the meat filling into meatballs weighing about 100g-150g. Put crab roe on the top. Put it into the casserole. Simmer for about two hours, skim off the floating oil, add MSG and salt, then add the blanched cabbage and simmer briefly.

Taste:

The original soup, "lion head", is called "big meatballs" in Yangzhou dialect, and "big meatballs" or "Sixi meatballs" in northern dialect. It is said that its "distant ancestor" is "Tiao Wan Zhi" recorded in the "Shi Jing" of the Southern and Northern Dynasties ("Qi Min Yao Shu. Zhi Method 80").

The legend of lion head

In the Qing Dynasty, when Qianlong went to the south of the Yangtze River, he brought this delicacy to Kyoto and made it one of the Qing palace dishes. During the Jiaqing period, Lin Lanchi from Ganquan also sang about Yangzhou's "Sunflower Meatballs" in "Three Songs of Hanjiang". The preface says: "The meat is finely chopped and coarsely chopped into balls, and fried in meat and vegetable oil until it becomes sunflower yellow, which is commonly known as sunflower meatballs." His poem goes: "The guest chef has cut it frequently, and the sunflower balls are made fresh. A full stomach should also be used Thinking about the sun, I eat meat one after another."

Emperor Yang Guang of the Sui Dynasty visited Yangzhou to see Qionghua, and then stayed in the south of the Yangtze River to see countless beautiful scenery. After he visited the four famous scenic spots in Yangzhou, Wansong Mountain, Qianqian Dun, Ivory Forest, and Sunflower Hill, he admired the garden scenery so much that he personally renamed the four famous scenic spots Qianjin Mountain, Maoer Dun, Pingshan Hall, and Qiongshan Hall. Flower view.

After returning to the palace, he summoned the imperial chef and asked them to prepare four dishes to commemorate their trip to Yangzhou in the south of the Yangtze River. (In ancient times, it was a custom to use dishes to imitate the scenic garden scenery.) The imperial chef worked hard, Four famous dishes were made. The four dishes are 1 squirrel mandarin fish, 2 golden shrimp cakes, 3 ivory chicken strips, and 4 sunflower meat. After Yang Guang tasted it, he was very happy, so he gave it to all the ministers and it became a delicacy that spread throughout the south of the Yangtze River. When officials and dignitaries entertain guests at banquets, they are all proud of having these four dishes and treat them as treasures.

In the Tang Dynasty, there were even golden plates of jade dumplings and delicious delicacies. On this day, the Duke of Xi hosted a banquet and ordered the famous chef Wei Juyuan to prepare four famous dishes: squirrel mandarin fish, golden shrimp cakes, ivory chicken strips, and sunflower meat, accompanied by delicacies from the mountains and seas, land and water. The guests were all amazed. When the sunflower meat dish was served, I saw the sunflower heart made of huge meat balls, which was so beautiful that it really looked like the head of a lion. The Duke of Xi spent half his life in the army and made brilliant achievements in war. The guests advised him to drink: "You should wear the nine-headed lion seal." The Duke of Xi raised his glass and drank it in one gulp, saying, "To commemorate this evening's meeting, why not change the name of sunflower meat to 'lion head'" '." Since then, Weiyang's famous dishes have added "lion's head", which is braised and steamed and is very popular. (The flavor is strong and the dishes are soft)