Lion's head is a traditional dish of Han nationality in Yangzhou, Jiangsu Province, which belongs to Huaiyang cuisine. According to legend, the practice of lion's head began in the Sui Dynasty, with the characteristics of white color, fresh and tender meat, mellow fragrance and suitability for all seasons. The so-called "lion's head" is big meat in Yangzhou dialect and big meatballs in Mandarin, but there are crab meat, crab roe and seasonings in the meat, and then the heart of the green vegetables is put under it and stewed in a cage. In the words of Yangzhou people, "the pork is tender, the crab powder is delicious, and the cabbage heart is crisp and rotten." You must eat it with a spoon. After eating, the mouth is full of fragrance, and the teeth and cheeks are fragrant, which is unforgettable for a long time. "