荷花,在舌尖绽放

Lotus Blossoms on the Tongue

自古以来,世人发明了许多食用鲜荷花的方法,无论炸、烧、煎或做汤,荷花一经巧手烹制,立成美味。充满智慧的微山厨师更是不断搜集整理民间美食食谱,在其基础上,对荷之根、茎、叶、花等深人研究,烹制美食,创作出“荷花宴”。整桌宴席,菜品的配伍合理,色泽搭配巧妙,造型美观大方。荷花宴的菜品主要有荷花鸡丝、出水芙蓉、炸荷花、红袍莲子、荷香饼、荷叶鱼片粥、一脉相连等。因荷花宴源于湖区民间,油炸荷花、荷叶鱼、荷香妙龄鸭等菜品更广为流传,成为人们喜爱的美食。

Since ancient times,men of letters have shown special preference for the lotus,and created many popular verses for it.The“Delicacy”of lotus is mainly manifested in its edible value and medicinal value.People invented many ways to eat fresh lotuses:frying,braising,stirfrying or stewing.Once cooked skillfully,it will become a delicacy.The wise cooks of Weishan have continuously collected and sorted out folk cuisine recipes,and further researched lotus roots,stems,leaves and flowers on based on cooking such delicacies,thereby,creating the“Lotus Feast”.