State banquet "Lion Head" turned into "Homely Restaurant" Huaiyang cuisine injects new vitality

Take a large piece of pork, four parts thin and six parts fat, mix it with smashed green onions, ginger, eggs and "secret ingredients", and knead it into fist-sized loose but not loose pink meatballs.

The picture shows the crab lion head

This is the preparation method of the famous Huaiyang dish "braised lion head", and it is also a unique skill that Meng Xiangren, deputy dean of the School of Tourism and Culinary Arts of Yangzhou University, often shows to guests at home and abroad

The name "Lion Head" is loud, but the ingredients used have nothing to do with lions

According to legend, in the Tang Dynasty, when Wei Zhi, the Duke of Huan, held a banquet for guests, the cook in the house made a "sunflower chopped meat", and the sunflower heart made of meat dumplings looked like the head of a lion

The picture shows the chef of Huaiyang cuisine preparing the side dishes of Yangzhou fried rice

"If a foreign guest sees a lion's head in the menu, he probably won't dare to eat it; if there is a big misunderstanding, he will complain to an animal protection organization

Meng Xiangren said that as early as 1949, in the "first feast of the founding of the People's Republic of China", there was this braised lion head that was "light but not bland, fat but not greasy"

The picture shows Huaiyang famous dishes boiled dry silk

For decades, Huaiyang cuisine has been the staple of state banquets

Ji Xiaoli, chairman of Jiangsu Xiaochuniang Catering Management Co.

In addition to the efforts of traditional catering businesses, new retail e-commerce, short video platforms, and pre-made food businesses have made Huaiyang cuisine enter the homes of thousands of people

The picture shows the morning tea in Yangzhou

Recently, the Jiangsu Catering Industry Association also released China's first group standard of "Quality Evaluation Specifications for Prefabricated Dishes"

"Gourmet food needs to be developed through integrity and innovation

The picture shows Wensi Tofu, a famous Huaiyang dish

In the evening, Zheng Lei, a "Generation Z" who loves to try new things, finished his day's work, and the semi-finished lion head, pickled duxian, and Yangzhou fried rice just arrived home
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After unpacking, in a short while, the whole house is full of dishes
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Yang Jing from the other side of the ocean has insisted on cooking Chinese food for her children at home for more than ten years
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"Through a variety of cooking-related apps, I have learned a lot of authentic Huaiyang dishes
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I can enjoy the taste of my hometown even in a foreign country
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"

China News Agency reporter Yang Yanci