Anhui cuisine
VicentaLakin
IT'S A POT. IT BELONGS TO THE INSIGNIA, ISN'T IT? IN FACT, IN OUR HOUSE, ALL THE FOOD LIKE THIS IS CALLED "THE MASONRY." ESPECIALLY IN NEW YEAR'S, GET SOME BIG CABBAGE, PICK UP A CASSEROLE, PUT IN SOME BIG CABBAGE, CODE FISH, EGG DUMPLINGS, SALT MEAT, SAUSAGES, SHRIMPS, CRABS, PIG BELLY, ETC. IT TASTES SO GOOD THAT IT'S HOT AND COMFORTABLE。
VicentaLakin
“Lion Head”, also known as the Sunflower Bite, sounds like a very hectic feeling. A lion's head is made by choosing the top five flowers (the proportion of which varies slightly from season to season), separating the fat meat, cutting it down and adding the foods of the time, such as horseshoes, winter rolls, mushrooms, crab powder, etc., stifling and forming, and then cooking. There are two types of lion-head practice: stew and red burning. The former is soft, fat and not tired, and the soup is beautiful. The latter is oily and savory. Personally, I prefer to clean up. I think that this approach, which would first preserve the most natural raw taste of food, would not allow us to ingestion too much oil and salt, and, more importantly, the taste of it would be less and less, giving me a sense of “change without change”. In addition, the fact that the lion's head is round and round is consistent with our traditional custom of family reunification at every festival. Such a dish, whether it's a small meal table or a table for everyone at the festival, will be a classic dish。
