Lion head is a traditional dish in Huaiyang cuisine in China. Legend has it that the practice of lion head began in Sui Dynasty. During a lucky trip of Emperor Yang Di, the chef made four dishes, sweet and sour mandarin fish, money shrimp cake, ivory chicken slices and sunflower slices, with the theme of four famous scenic spots in Yangzhou, namely Wansongshan, Qiandun and Sunflower Mountain. It is said that it was originally called sunflower chop meat, sunflower balls, and sweet and sour mandarin fish made by Tang Dynasty chef Wei Juyuan. This dish tastes soft, waxy and greasy, healthy and nutritious.

history

The lion's head is 60% fat and 40% lean, and the ingredients are onions, ginger and eggs. Made into fist-sized meatballs, which can be steamed and braised, fat but not greasy. But modern people generally use more lean meat.

Tsui Hark clearly pointed out in "Notes on Clearing Barn": "Lionhead is named after its shape, and pork is round. Pork is half fat and half thin, finely cut and roughly chopped, mixed with protein to make it easy to solidify, or added with shrimp and crab powder. Put yellow sand in the jar, put bean sprouts or bamboo shoots at the bottom, make a big circle with water, salt and meat, put it on it, cover it with vegetable leaves, and sprinkle a little salt in the iron pot to prevent the pot from cracking. Then, dry it with slow fire. Every time you burn a few sticks, you don't burn them. After about five minutes, take them out when they are cooked. "