With regard to “Lionheads”, it is said that its “near-grandfathers” are “jumpballs” as documented in the food calendars of the North and the South, and that its predecessor was the sunflower meat created by the cooks after the King's visit. It is in Tang Dynasty's banquet that you actually get the alias "Lion Head". The most common practice for lions is red burning or steaming, and crab powder lions are a classic dish. The meal is a long-standing one, the Song Poe-yun: “However, there are two crabs in the world. It's like a happy fairy who eats crab meat like "Ride the Crab Downing State", and it's so beautiful to see how the crab-powder lions are. "The lion's head is named after his appearance, and the pork is round. The pig's flesh is half fat and half thin, cut to pieces, and it is made of protein, so that it can condensate, or with shrimp and crab powder.” Using this recipe as a benchmark, combined with modern cooking technology, it combines young and plentiful。
