狮子头一般人提及江苏菜,便会联想到甜腻重油的菜式;但我这一次回扬州一游,却发现正宗的淮扬菜不但味道清鲜,而且颜色亦趋向淡雅。市面上饭馆子的狮子头,大多喜欢用酱油烧得黑不溜秋的。我在扬州每一顿差不多都有狮子头,却全部一式清炖,个头比鸭蛋稍为大点,用白瓷碗盛着,略带点清汤,没有任何配菜,用调羹舀来吃。 As most people in the Lion’s head refer to the Jiangsu cuisine, they think of the recipe of sweet and heavy oil. However, I went back to Yangzhou this time to find that the authentic Huaiyang cuisine not only tasted fresh, but also tended to be elegant. Lion head restaurant on the market, most like to use black soy sauce is not black. I almost have a lion head in every meal in Yangzhou, but all are stewed, slightly larger than a duck egg, filled with white porcelain bowls, a little broth, no side dishes, and a spoon to eat.