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狮子头,是扬州人对肉“最大”的尊重

QIANDUANSHIJIANDAOTONGANQUCHIJIANGMUYA,MEIXIANGZAIQUEZAILUPANGLIKANDAOYOUMAIXIANZUODESHIZITOUDE,SHIZAISHIMEIXIANGDAOZHEINENGRANGWOZAISHAMENDEJIETOUYUJIAN。

狮子头,是扬州人对肉“最大”的尊重

SHAMENJIETOUXIANZUODESHIZITOU

狮子头是江苏淮扬菜的经典名菜,传说起源于隋朝隋炀帝,是在隋炀帝游幸时,由几大名厨分别制作了松鼠桂鱼、金钱虾饼、象牙鸡条和葵花斩肉这四道菜,而这葵花斩肉就是后来的狮子头。徐徐珂在《清稗类钞》明确记述:“狮子头者,以形似而得名,猪肉圆也。猪肉肥瘦各半,细切粗斩,乃和以蛋白,使易凝固,或加虾仁、蟹粉。以黄沙罐一,底置黄芽菜或竹笋,略和以水及盐,以肉作极大之圆,置其上,上覆菜叶,以罐盖盖之,乃入铁锅,撒盐少许,以防锅裂。然后,以文火干烧之。每烧数把柴一停,约越五分时更烧之,侯熟取出。”清代《调鼎集》中就有扬州“大劗肉圆”一菜,其制法如下:“取肋条肉,去皮,切细长条,粗劗,加豆粉,少许作料,用手松捺,不可搓成。或炸或蒸(衬用嫩青)。”可见狮子头一菜在清代就为社会公认了。

狮子头,是扬州人对肉“最大”的尊重

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狮子头,是扬州人对肉“最大”的尊重

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狮子头,是扬州人对肉“最大”的尊重

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