Ancient River Lion’s Head

Ancient River Lion’s Head

　　Ancient River Lion’s Head is a signature delicacy from Guhe Town, Quanjiao County, Chuzhou City, Anhui Province. With a crispy, fragrant texture that delivers an unforgettable aftertaste, it is a delightful treat suitable for all ages and makes an excellent gift for family and friends — even seniors without teeth can enjoy it.

　　Ancient River Lion’s Head originates from a secret imperial pastry recipe from the Qing Dynasty, which was introduced to Guhe Town by a eunuch. After being refined multiple times by skilled chefs, it developed its now-distinctive characteristics of being fragrant, crispy, flaky, and tender. It contains no additives or preservatives and is made through nearly ten manual production steps.

　　How to make Ancient River Lion’s Head: First, ferment the flour well, then add more alkaline than usual for steamed buns to the fermented dough. Knead it thoroughly, divide it into 20 portions, and add a bit of ginger, scallion, and salt to each. Shape them into lion’s heads. Prepare them in the afternoon, then fry them the next morning. The key lies in frying them twice: first over low heat until golden brown, remove and drain the oil, then fry again in hot oil until crisp. Drain the oil and they’re ready to serve.