Crab Plum Head

The lion head is a traditional specialty of the Jiangsu region, and belongs to the Young-Jong family. As a native-born young man, growing up from a small drink of water, with a lion's head, it has always been in love. It's an annual holiday, a guest, a red and white meal. It's best to go to dinner with your elders when you're a child, because there must be a lion's favorite, full of happiness. After many years of residence in Yangzhou, Xiang was gradually assimilated by local eating habits, entering the country and now prefers to clean up the stew. They also tasted some of the lion's head foods in other cities, but they rarely tasted from their homes, perhaps because of their hearts. The lion's mouth is loose, fat and not tired, nutritious, red-burned, purified, delicious. And the crab lion head is a meatball made of crab meat and pork cut to shreds, which is much more tender and fat, and tastes the smell of crab powder, which enters it, just to think it's already making people feel like they want it. The Yangzhou people also call it “cracking”, and the practice of chopping meat is numerous, ranging from stewing, watering and fried. I prefer to clean up the stew, and I'm here today to make a home-grown dish, the Krabby Plum Head。