Which store in Yangzhou has delicious lion's head?

Which store in Yangzhou has delicious lion's head?

Braised crab powder and lion's head in brown sauce is authentic, as if all the crab powder from other families is stewed in Fumanlou, Fuchun Tea House and coriander root. . . . . . .

Where is the lion's head the best in Yangzhou, Shanghai?

Hanjiang Road, Yangzhou City, the storefront is Yangzhou Lion Head. You can find it by searching. Let's go

Introduction of Yangzhou Lion Head

Lion's head is a traditional dish of Han nationality in Yangzhou, Jiangsu Province, which belongs to Huaiyang cuisine. The taste is soft, fat but not greasy, and rich in nutrition. Braised in brown sauce, steamed and popularized. "Lion Head" has been famous for thousands of years. Its success lies in maintaining the basic style of traditional cooking methods. In terms of adapting to seasonal changes, different consumption and respecting beliefs, the materials on standby vary from thing to thing and become a series of delicacies. The most famous dish is lion's head. Meatballs made from pork are famous for their size, roundness, tenderness and freshness. They are elegant and deeply loved by women and children in Xian Yi. Mr. Tang Keming, the chef of the last emperor, believed that it was listed as one of the four famous dishes in Yangzhou in the Sui Dynasty, and it was called sunflower ribs at that time. Yang Wanli, a great poet in the Song Dynasty, said: "However, a cup with two claws really has Yangzhou geese in the world." Although he can't exactly refer to this dish, what is certain is that after he tasted the dishes like lion's head, he made vivid exaggeration and borrowed food to express his feelings.

Where is the lion's head the best in Yangzhou, Shanghai?

It's on Hanjiang Road in Yangzhou.

Where did the lion head come from? Yangzhou, Jiangsu

Lion's Head is a traditional dish of Han nationality in China, Yangzhou and Jiangsu. Legend has it that the practice of lion head began in Sui Dynasty. On a lucky trip, Emperor Yang Di took Wansongshan, Qiandun, Ivory Forest and Sunflower Gang, four famous scenic spots in Yangzhou, as the theme, and made four dishes: sweet and sour mandarin fish, money shrimp cake, ivory chicken slices and sunflower chopped meat. It is said that it was originally called sunflower chop meat and sunflower balls, and Wei Juyuan, a chef of the Tang Dynasty, made sweet and sour mandarin fish and money. This dish tastes soft, waxy and greasy, healthy and nutritious.

Yifeng, Jiangxi also has this dish, which has been circulated for 100 years. It has the characteristics of snow-white color, fresh and tender meat, mellow fragrance and is suitable for all seasons. Every Spring Festival in Chaohu, Anhui Province, colorful balls are tied and lions are played to celebrate the bumper harvest of grains. At that time, local people will make snacks in the shape of lion's head to reward lion dancers. This custom has been widely circulated since ancient times. Because the amount of alkali used in this snack is slightly larger than that of ordinary fermented dough, it is particularly crisp and fragrant, and it will not soften after being stored for several days.

Which Yangzhou lion head in Shanghai is the best?

The one on Ningqiang Road in Putuo District is really good. It seems to be on the xingshang channel. I've been waiting in line every day for three years. My aunt in Pudong often asks my mother to buy it for her once. It seems that she doesn't do it for several months on a hot day every year.

What kind of lion head is the authentic Yangzhou lion head?

Let's start with the method of "stewing Yangzhou lion's head" \n \ n \ nFirst, the main ingredients are pork, 30% fat meat and 70% lean meat (this ratio is very important) \ nThen there are eggs, starch, onion and ginger cooking wine and seasonings. \n Chop the lean meat and put it on a plate. Then cut the fat into small pieces and chop it a little, but don't chop it fine. Put it on a plate with chopped lean meat. \n Remove the egg white and yolk from the egg (because it is stewed, the lion's head should be kept milky white, and the yolk will darken the color of the lion's head). Egg whites are also put into minced meat. \n Slap the onion and ginger loosely and soak them in half a bowl of water. \n Stir the lean meat and fat meat by hand (remember: stir in one direction, don't change the direction), then add the soaked onion Jiang Shui (you can add more water, which will make the lion's head more crisp and delicious), as well as starch (not too much starch), egg white, monosodium glutamate and cooking wine (too much is easy to darken the color) and stir hard together. You can add more water in proportion, don't worry. Because as long as you stir hard clockwise, the minced meat will absorb enough water and gradually thicken. During this period, you can slowly add some salt, which will increase the consistency of minced meat and make the lion's head absorb water more easily. Master said that many families do not drain water, which is the biggest mistake. The lion's head is very old and tastes bad. ) \n Stir the minced meat evenly, then put enough water in a deep casserole, heat it with a stove, then take the meat the size of a fist and slide it with your right thumb and forefinger, then pat it with your hand, so that a rough plush shape will be formed on the surface of the lion's head between lean meat and fat rice. Gently put it in a warm water pot, then boil it (the lion's head will take shape), and then simmer for two or three hours with a small fire, and the crispy "stewed lion's head" will be fine. When you stew the lion's head, you should constantly skim off the foam and broken foam, because the soup should be clear. \ n \ n \ Authentic braised lion head! \n Do you like stewed lion's head? Here is the most authentic method: \n\n 1 Chop the meat into minced meat first, which is delicious. Wash the glutinous rice as soon as possible and cook it in the rice cooker as usual! \n\n2 Put the minced meat in a pot, then add ginger, yellow wine, salt, monosodium glutamate and onion (most importantly, add more) and beat one or two eggs together! The season has changed again! \n\n3 Stir the cooked glutinous rice and minced meat evenly. Be sure to stir them evenly! Season again \n\n4 Prepare an oil pan and a bowl of wet starch \n\n5 Knead the glutinous rice meat into a ball, roll it in the wet starch, and then fry it in an 80% hot oil pan until golden brown. Suddenly I can feel the smell! Have one, it doesn't matter, it's ripe! \ n \ That is the prototype of the lion's head. The fried lion head can be braised in brown sauce or put in hot pot. Braised lion head is more delicious. \ n \ Put the cold lion's head into a pot, add a little water, bring to a boil, add soy sauce and monosodium glutamate, and cook for a while until the lion's head becomes soft. Then add sugar until the soup thickens. \ n \ n \ Oh, my mouth is watering! \ n \ n \ nIf you want to make braised lion's head, don't go to the market to buy fried lion's head, because there is more flour, it's better to cook it yourself!

How about Yangzhou lion's head with flowers in the fog?

Popular food has been spared, and it feels ok! I get one yuan for a kilo and 3 yuan for 20 yuan, so I always buy 20 yuan. I have eaten it several times, and the taste is ok, not as delicious as I thought, but the flour is not too much and the service is quite polite. The environment is small, a facade, but the overall situation is ok, except that there are too many lion heads around, and I don't feel anything sudden ......100010060605.

The practice of Yangzhou lion head

Hello, Yangzhou Bai Wen knows that the team will answer your questions!

Introduce the practice of lion head in Yangzhou in detail. Ingredients: 6 pieces of pork belly (peeled), 3 pieces of lean meat and 4-5 pieces of water chestnut. Seasoning: a handful of shallots, a piece of ginger, half of cooking wine, 4g of monosodium glutamate or chicken essence, 0/5g of salt/kloc, a spoonful of starch and a little pepper. 4 rape cores and 2 small bowls of broth. Practice: 1. Wash pork, cut pork belly and lean meat into pieces, chop with a knife 1 min, and turn the meat 2-3 times in the middle. Peel and cut water chestnut for later use. 2. Cut the onion into flowers, mash the ginger, put it in a bowl, add about 3 grams of refined salt and half a bowl of water, and roll it with a rolling pin until the onion ginger juice is completely exposed. Filter the onion and ginger residue with a sieve. 3. Put the pilaf in a small pot, add the minced water chestnut, starch, cooking wine, pepper and 1/3 onion Jiang Shui, stir evenly with chopsticks first, then stir slowly and then quickly clockwise, add 1/3 onion Jiang Shui, and then stir. When the water is dry, add the remaining onion Jiang Shui and salt. Grab some pilaf with your hands and beat it hard in the pot for 2 minutes until the pilaf is very thick. 4. Put the wok on the fire, add 4 teaspoons of cooking oil and heat it to 50% heat with low heat. 5. Divide the paella into three parts, dip the palm of your hand in water, make the paella into three meatballs, put them in an oil pan, fry them on all sides until they turn white, take them out with a hedge, put them in a covered stew pot, add the broth, and skim off the oil slick. Steam over low heat for 3 hours. 6. After the meatballs are crisp, skim off the oil slick, put in the rape core, steam for another minute, season, add pepper and monosodium glutamate and serve. Features: meatballs melt in the mouth, and the soup is mellow and delicious. This is a traditional Huaiyang dish. If fresh shrimp is added to the pilaf, it is the lion's head of fresh shrimp; If you add crab meat, it is crab powder lion head. Tip: 1, the ratio of meat must be 6.5 parts of fat meat to 3.5 parts of lean meat. 2, can't use ready-made ground meat stuffing. Otherwise the meat tastes like sawdust. 3. The pilaf must be beaten hard, otherwise it will not be shaped in the oil pan. 4. The steaming time must not be less than 3 hours, and it must be covered and stewed in water, so that the surface of the lion's head will not dry, and the temperature should be controlled at a small fire or a small fire.

Excuse me, how to make the authentic Yangzhou crab powder lion head? thank you

"Lion's Head with Crab Powder" is a traditional dish in Yangzhou and Zhenjiang. It is said that this dish began in the Sui Dynasty.

At that time, Yang Di Yang Guang came to Yangzhou and was very happy after enjoying the famous scenery of Yangzhou, such as Wansongshan, Qiandun and Kuihua Mountain. When he returned to his residence, he was still in high spirits. Then call the chef and ask them to cook some dishes with the famous scenery of Yangzhou as the topic. The chefs tried their best to cook three dishes: Sweet and Sour Mandarin Fish, Money Shrimp Cake and Sunflower Chopped Meat. Yang Guang was very happy after tasting it, so he gave a banquet to entertain the ministers. At that time, Huaiyang cuisine was dumped in one's hand and one's hand. In the Tang Dynasty, one day, Wei Li, Duke of Xi, gave a banquet, and the famous chefs in the government also cooked these famous Yangzhou dishes. When the dish "cut the meat with sunflower" was served, I saw that the sunflower heart made of huge meatballs was exquisite, like a lion's head. The guest took the opportunity to persuade the wine, saying that Huan Gong had been a soldier for half his life and had distinguished himself, so he should wear the handsome seal of a lion. Wei Li drank a cup happily and said, "In order to commemorate today's grand event, it is better to change the sunflower into a lion's head." Since then, the lion's head in Yangzhou has spread to Zhenjiang and Yangzhou, becoming a famous dish in Huai.

There are many cooking methods for lion's head, which can be braised or steamed. Because it is tender and fat, it is more famous than braised pork. For example, "lion's head with crab powder", which is delicious after being cooked, is very popular among people.

Ingredients: pork ribs (pork belly) (800g)

Accessories: crab meat (125g), shrimp (1g), crab roe (50g) and lettuce (200g).

Seasoning: cooking wine (100g), onion (100g), ginger (30g), lard (50g), salt (15g) and starch (broad bean) (25g).

Exercise 1

1. Wash the onion and ginger, wrap them with gauze, and squeeze out the onion Jiang Shui for later use;

2. Wash the heart of lettuce about 6 cm, cut the head of lettuce into a cross shape with a knife, and cut off the tip of lettuce leaves;

3. Chop pork into pomegranate rice, put it in a bowl, add onion Jiang Shui, crab meat, a little shrimp, refined salt, cooking wine and dried starch and stir;

4. Heat the wok on high fire, scoop in 40 grams of cooked lard, stir-fry the lettuce until it is emerald green, add a small amount of shrimp, refined salt and 300 ml of pork soup, and bring to a boil.

5. Take a casserole, wipe the bottom of the casserole with 10g cooked lard, then drain the cabbage, pour it into the broth, and boil it over medium heat;

6. Divide the mixed meat into several portions, put one portion in the palm of your hand, turn it back and forth for 4-5 times by hand, bundle it into smooth meatballs, and put them on the cabbage one by one;

7. Then the crab roe is embedded in each meatball, covered with green leaves, covered with a pot cover and burned together;

8. After boiling, simmer for about 2 hours. Remove lettuce leaves when serving.

Exercise 2

1. Peel crab meat for later use, wash vegetables, and separate stems and leaves for later use.

2. Shred onion and ginger, put water into a small bowl, soak onion and ginger, and squeeze them with water to make onion Jiang Shui.

3. Separate the fat and lean pork, first shred the lean meat, then dice it, and then chop it.

4, the fat part is shredded and replaced with pomegranate granules.

5. Mix the fat and lean meat, add onion and Jiang Shui several times, and stir in one direction to make the meat absorb enough water.

6. Add salt, chicken essence, a little sugar, cooking wine, a little cornmeal and an egg, and stir in one direction until the meat becomes thick and sticky.

7. Pour in peeled crab meat and mix well.

8, take the pot (preferably casserole, after the valve of our pressure cooker disappeared, my casserole also cracked for no reason! Only use a wok. ) spread a layer of green leaves on the floor.

9. Pick up the meat, pat it back and forth between your palms until it becomes solid and shaped, gently put it on the vegetables, and cover each meatball with a vegetable leaf.

10, pour water along the edge of the pot without meatballs.

1 1. After boiling, simmer for more than 2 hours.

12. Cook and serve

Precautions:

1. This dish needs careful selection of ingredients, and the meat in the stuffing should be ribs. And the proportion of fat and thin should be appropriate,

It is best to be fat and thin, so that the lion's head is tender.

2. Knife work should be finely cut and coarsely chopped. The fat meat and lean meat should be cut into filaments, then diced, coarsely chopped into pomegranate rice shape, and then mixed with coarse chopped, so that the fat meat and lean meat can be evenly bonded together.

3. Add all kinds of seasonings into the bundled meat stuffing, put them in a bowl and stir until they are "thick".

4. Bundling meatballs is also ingenious. Put a mixed meat stuffing in the palm of your hand, with your fingers together and your palm in a nest shape. Let the meat be tied to your hands, and it will naturally become round and smooth in the process of binding. Use dexterity when binding, so as to make the lion's head round and smooth.

5. Pay attention to firepower, distinguish the situation when cooking meatballs, and use fire properly. Cook the lion's head in boiling soup in a casserole. ......