摘要
“春来谁作韶华主,总领群芳是牡丹。”又到一年牡丹花开时,菏泽也迎来赏花游园高峰。人们不仅可以赏牡丹花海,感受中国牡丹之都的魅力,还可以品尝到国色天香的牡丹美食。牡丹浑身都是宝,花蕊、花瓣、丹皮皆可入菜,再加上其富含蛋白质、氨基酸、维生素、类黄酮等多种营养元素,被认为是食疗养生之佳品。不论如何烹制,牡丹浓郁的香气始终不会改变。牡丹花的食用始于宋代,明清时已形成较为丰富的烹饪方法,如今在中国烹饪大师李传递的钻研创新下,又有了引人瞩目的新发展——曹州牡丹宴。
Every part of a peony is a treasure.lts stamens,petals and velamen(coxtex moutan)can be added to dishes.Since entering the workplace in 1991,Li Chuandi has continued to make innovations on the basis of the Shandong cuisine.Now,he has combined the peony culture and the food culture to explore and sort out the intersections of the two cultures from multiple perspectives,thereby creating the present-day Caozhou Peony Feast.
出处
《走向世界》
2023年第18期114-115,共2页
Openings
