Stewed crab meat lion’s head is a famous dish of Han nationality in Yangzhou, Jiangsu Province. It belongs to Huaiyang cuisine. The lion’s head is very fat and tender. It melts immediately at the entrance. The crab meat is delicious. After eating, it tastes delicious and lingers on the teeth and cheeks. According to the Tang Dynasty, one day, Wei Zhi, the Duke of the state of Ying, entertained guests. Wei Juyuan, a famous chef in the house, also cooked these four famous dishes in Yangzhou, accompanied by delicacies of mountains and seas, water and land, which surprised all the guests. Especially the “sunflower cut meat” made of that huge meat ball is exquisite. Because most of the fat meat on the surface of the cooked meatballs have melted or semi melted, while the lean meat is relatively convex. At first glance, it gives you a rough feeling, like the head of a male lion. The guests took the opportunity to persuade the guests to drink and said, “the Duke of the state of Ying is half armed and has made great achievements in war. He should wear a lion’s handsome seal.” Wei Zhi happily drank up and said, “in order to commemorate today’s event, it’s better to change the ‘sunflower chop meat’ to ‘lion’s head’.”. Since then, a lion head in Yangzhou has been handed down to this day.


1000g streaky pork
500g spare ribs
4 hairy crabs
1 onion
1 ginger
50g starch
1 egg white


Step 1
The crabs are steamed in a pot

Step 2
Remove the crab meat and yellow

Step 3
Chopped scallion and ginger

Step 4
Heat the pot and add an appropriate amount of salad oil

Step 5
Add onion and ginger, stir fry until fragrant, add crab meat and yellow, stir fry for a moment

Step 6
Add an appropriate amount of salt to taste and then put it out for standby. The prepared crab powder can be put into the fresh-keeping bag and frozen in the refrigerator for three months

Step 7
Peel the streaky pork and soak it in water for 2 hours. Soak the blood in the meat. Soak the pig bones in advance and clean them. Put the cavity bone and the skin of streaky pork into the pot and put it in cold water. Cook until the meat changes color and remove the foam from the water

Step 8
Put the blanched pig bone, meat skin and soup into the electric pressure cooker, and add an appropriate amount of scallion, ginger and cooking wine

Step 9
Soup making function with electric pressure cooker

Step 10
Cut the streaky pork into meat pieces the size of pomegranates. Put the meat pieces on the chopping board and chop them several times. Don't chop up the meat, soak the scallion and ginger in water

Step 11
Put an appropriate amount of salt, pepper, starch, cooking wine and egg white into the meat

Step 12
Add onion, ginger and water and stir until the meat can stick together. Beat hard

Step 13
Prepare a basin with an appropriate amount of water and starch. Pour the cooked spareribs soup into the casserole and turn it on low heat. Don't boil the soup

Step 14
Wash hands with water and starch

Step 15
Take a proper amount of meat and beat it vigorously, and wrap the crab powder in the middle

Step 16
Turn the lion's head upside down in the left and right hands stained with starch water to make the lion's head round and put it into the sparerib soup. The sparerib soup should be warm. In this way, the lion's head will float up

Step 17
Put the lion's head in turn, boil the soup over medium heat, turn the heat down immediately, and cover the lion's head with cabbage leaves

Step 18
Cover the pot and stew for 1.5 hours. Add an appropriate amount of salt to taste. Stew for another 30 minutes. After 30 minutes, turn off the fire. Take out the cabbage leaves, put in the decorative cabbage, cover the pot and simmer for 2 minutes