Huaiyang cuisine

"Lion's Head", in Yangzhou dialect it is called big sliced meat, and in Northern dialect it is calleda large meatballorFour Delicacies Meatball.It is said that its "remote ancestor" is the "jumping ball roast" mentioned in the "Book of Food" from the Southern and Northern Dynasties period.Historical records state that when Emperor Yang of Sui traveled south along the Grand Canal with his concubines and attendants, all counties within a five-hundred-mile radius were ordered to provide food.Yang Guang was particularly fond of Yangzhou's hua (Qionghua), and especially admired the Four Famous Scenic Spots of Yangzhou: Shanfengshan, Jinqindun, Yatiaolin, and Guihuagang.

Upon returning to his palace, Yang Guang instructed the imperial chefs to make four dishes using these scenic spots as themes.The imperial chefs, with guidance from famous Yangzhou chefs, spent great effort finally making(squirrel-shaped mandarin fish),(gold coin pancake), and.After tasting them, Yang Guang was very happy, so he held a banquet for his ministers. At that time, Huaiyang cuisine swept the court.

In the Tang Dynasty, with economic prosperity, officials also paid more attention to their diet.Once, Xu Gong public official Wei Zhi hosted a banquet, and his famous chef Wei Juyuan made these four famous Yangzhou dishes and accompanied them with mountain delicacies and sea treasures, leaving the guests in awe.

When the "Grapes " was served, it could be seen that the huge meat ball was exquisitely shaped into a sunflower center, like the head of a lion.Guests took this opportunity to urge each other to drink and said, "Villain Duke Wei has a distinguished military career, with outstanding achievements, he should wear a lion's badge as his command."Wei Zhi happily raised his cup and drank it all at once. He said, "To commemorate this grand gathering, 'Grapes ' might as well be renamed 'Lion's Head'.