The origin of the name of braised lion head

Braised lion's head is named after the Lord.

Braised lion's head can be traced back to the Southern and Northern Dynasties. In the Tang dynasty, it was also called sunflower chop meat. Because it looks more like a lion's head, it is better to change the name of "sunflower chop meat" to "lion's head" to commemorate a banquet. In this way, the new meaning represented by this sunflower chop meat was born in the official residence of the country. Everyone thinks this name is good. Therefore, the name lion head has been widely circulated since the Tang Dynasty.

With the continuous improvement and evolution of lion's head practice. Coupled with the diversity of our ingredients and practices. Lion's head has a fixed dish. The common method is stew. This dish is called braised lion's head because it was done later.

Extended information Braised lion head is an authentic Huaiyang dish. The fat and thin meat is ruddy and shiny, and there are green vegetables hidden in it. The color is bright and the smell is fragrant, which will arouse the appetite just looking at it. The meat and juice with rich wine flavor are irresistible top delicacies.

The representative of Huaiyang cuisine-Braised lion's head. Huaiyang cuisine is traditionally regarded as one of the four major cuisines in China, but now it is generally regarded as the representative faction of Jiangsu cuisine, which refers to the dishes popular in Huai 'an, Yangzhou, Zhenjiang and their nearby areas, and is the representative flavor of Jiangsu cuisine.

Baidu Encyclopedia-Braised Lion Head

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