The lion head is a traditional Chinese dish in the Yangzhou and other areas of Jiangsu province, China. Legend has it that the lion's head practice began in the dynasty, when the emperor was lucky, with the theme of the Manson Hill, the money ring, the ivory forest, the sunflower guacamole, which is said to have been made of squirrel cuisine, cash shrimp cake, ivory chicken strips and sunflower cutter, and is said to have been made of the sunflower cutter, the sunflower pellets, and the cooking giants of Tang Dynasty Zhui. Squirrel cuisine, cash shrimp cakes, ivory chicken strips, guacamole, eulogy, and beauties for the guests in the seat. This dish is soft and glitter and healthy. With fat and thin red, colourful colours and the smell of nose-stamping, venom is arousing, the fragrance of fragrance and juice is overwhelming. The lion's head needs to be soft and good, the meat better be cut off by itself, and the other focus is on the container, with a little fire and a slow stew, with the casserole as its best. Now there are all kinds of modifications to this dish, and today I'm making this eggplant lion, which is an improved version, turning red sauce into eggplant juice, with a proper amount of tofu in the meat, pineapple in the soup, with a better taste of the lion's head, a softer taste, sour sweetness, and not fried, and fried in a way that doesn't feel greasy at all, and more nutritious. The most important thing is that New Year's is a very good time for cooking, with four lions representing the four giraffes, while red egg juice represents the red and red fire, both the meaning and the taste, a good choice for the annual dish
