中国古馔文化唐代郇国公狮子头Lion head of the duke of Huan in the Tang Dynasty, one of the ancient Chinese food cul

郇国公狮子头就是现在的淮阳菜狮子头。在中国唐代，郇国公宴会，厨师用肉圆做了一个葵花形摆盘，形如狮子头，郇国公取名这道菜为狮子头。古代称狮子头为劖肉，由于“劖”字难写，又叫回狮子头。狮子头最好选用6:4的肥瘦比例，细切粗斩，做到肉不柴，肥而不腻，可在肉丸内配入其它菜，如蟹粉、虾仁、马蹄等。 狮子头制作技法采用了腌、煎、烧、煮、焖等烹饪技法。入口香滑，柔软鲜嫩，十分美味。

Lion head of the duke of Huan is one of the Huaiyang dishes of today. In the Tang Dynasty of China, at the banquet of the duke of Huan, the chef made a sunflower shaped dish with meat balls, which was shaped like a lion’s head. The duke of Huan named the dish "lion’s head". In ancient times, the lion was known as "劖 meat," because the word "劖" was difficult to write, later it was called back to "lion head".When making lion head, we’d better choose the proportion of 6:4 for fat meat and lean meat, cut in the thin part, chop in the thick part, so that the meat is not dry, fat but not greasy.Other ingredients can also be added to the meatballs, such as crab meat, shrimp, water chestnuts, etc.The lion’s head is made by means of pickling, frying, burning, boiling, braising and other cooking techniques. It is very smooth, soft and tender, very delicious.