红烧狮子头是扬州的菜。红烧狮子头是南方菜品,是有名的豫菜,它起源于江苏扬州,也叫大斩肉,最早出现在古代的隋朝,到现在已经有几百年的历史。
红烧狮子头是一道淮扬名菜。将有肥有瘦的肉配上荸荠、香菇等材料,做成丸子,然后先炸后煮,出锅后香味扑鼻,光闻起来就引动食欲,醇香味浓的肉块与汁液,超级美味。
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