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狮子头是淮扬菜系中的一道传统菜肴。传说狮子头做法始于隋朝,是隋炀帝游幸时,以扬州万松山、金钱墩、象牙林、葵花岗四大名景为主题做成了松鼠桂鱼、金钱虾饼、象牙鸡条和葵花斩肉四道菜,据说原名葵花斩肉、葵花肉丸,唐代郇国公韦陟的家厨韦巨元做松鼠桂鱼、金钱虾饼、象牙鸡条、葵花献肉四道名菜,令座中宾客叹服,葵花献肉被改名为狮子头。
Lion head is a traditional cuisine in Huaiyang cuisine. Legends of the lion began in the Sui Dynasty, is the emperor Suiyuang emperor fortunate to Yangzhou Wan Songshan, money pier, ivory, sunflower four famous theme as a squirrel mandarin fish, money shrimp cake, ivory chicken strips and sunflower chop Meat four dishes, said to be formerly known as chopsticks sunflower, sunflower meatballs, the Tang Dynasty Gong Wei Wei home kitchen Wei Ju Yuan do squirrels mandarin fish, money shrimp crackers, ivory chicken, sunflower meat four dishes, so seat Guests impressed, sunflower meat was renamed lion head.