Eating lion's head in the evening is a traditional dish in Huaiyang cuisine in China. Legend has it that the lion's head practice began in the Sui Dynasty. When Emperor Yangdi was on a lucky trip, the chef made four dishes of Sweet and Sour Mandarin Fish, Money Shrimp Cake, Ivory Chicken Slices and Sunflower Chopped Meat with the theme of four famous scenic spots in Yangzhou, namely Wansongshan, Qiandun, and Sunflower Hill. It is said that it was originally called Sunflower Chopped Meat and Sunflower Meatballs, and Wei Juyuan, the chef of Tang Dynasty, made Sweet and Sour Mandarin Fish. This dish tastes soft, waxy and greasy, healthy and nutritious.

Yifeng, Jiangxi Province also has this dish, which has been rumored to be 100 years. It has the characteristics of snow-white color, fresh and tender meat, clear fragrance and alcohol, and is suitable for all seasons. Every year, during the Spring Festival in Chaohu, Anhui, colored balls are tied and lions are played to celebrate the bumper harvest of grains. At that time, 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 is especially crisp and fragrant because it uses a little more alkali than ordinary fermented dough. Add rice and tofu soup. Tofu soup is a traditional soup dish with tofu as the main ingredient and other ingredients. This dish is found in many cuisines. Bean curd soup is rich in nutrition, high in inorganic salts, low in fat and low in calories.

Throughout the ages, it has been popular. South tofu is tender and suitable for burning, stewing and making soup; Beidoufu is suitable for burning, frying, frying and making soup. Tofu is short of methionine, an essential amino acid for human body. When cooking, it can be used together with other meat and eggs to make a dish, which can greatly improve the utilization rate of protein nutrition in tofu. This kind of dinner is very good, I hope you like it!