Iron lion's head is a traditional dish in Jiangsu Yangzhou and other places, belonging to the Huaiyang cuisine. Legend has it that the practice of lion's head began in the Sui Dynasty, with the color of snow white, tender meat, fragrant and mellow, all seasons and other characteristics, features. In local Yangzhou dialect, it is a large meatball; however, the meat contains crab meat and king crab. Braised Lion's Head, also known as Four Happiness Meatballs, Braised Lion's Head is named because the meatballs are shaped like a lion's head. It is a classic cuisine in the south, which is meatballs in the north, and is highly praised by those who have eaten it. Snow-white color, tender meat, fresh and mellow flavor, all seasons and other characteristics.

Huaiyang cuisine system, Huai'an, Yangzhou, Zhenjiang three flavors of the general term, Huai that is, Huai cuisine, Huai'an on behalf of the Huaihe River region. Yang is Yang cuisine, Yangzhou, Zhenjiang area on behalf of the Yangjiang region, Huaiyang cuisine formed in the Ming and Qing dynasties. End of answer. Beat the meat process. After the meat mixture, we have to beat the meat, this step is very important, but also determines the shaping and texture of the lion's head, grab the meat mixture to the basin and wrestling, the process continues for 10-15 minutes, the meat mixture of the child to play tightly and solidly, it will also be more flavorful. Until beaten into a sticky meat ball.

This dish is made by the cooking method of clear stew. It uses pork and crab meat as the main ingredients and is made into large, round meatballs, hence the exaggerated comparison to lion's head. A poem by a Song dynasty poet says: "But a sliced meat with two stings, the world is really Huaiyang Crane". Eating crabs and chopping meat is compared to riding a crane down the Huai Yang's fast-living gods, which shows that this dish is delicious and tempting. Yangzhou, the two sides of the Qinhuai, people beautiful food fresh, Huaiyang cuisine is one of the four traditional Chinese cuisine, originated in Yangzhou, Huai'an, the cuisine is full of Huai, Yang characteristics, raw materials, aquatic-based, take the river and lake fresh as the main material, to the taste of the color for the best, elegant and popular **** appreciation, fresh flavor.

Meat stuffing with small onions, ginger, eggs, cornstarch, oyster sauce, soy sauce, sugar, oyster sauce, sesame oil, white pepper, clockwise stirring, so that the meat stuffing on the strength. Soy sauce do not need to put too much, I put a spoon, mainly to enhance the color. Salt put in moderation, not too salty, and finally have to season the red hot.