This tabletop feast is beautiful and fragrant!

Wild Yahu Lake in Baoshan City, Yunnan Province

Surrounded by mountains, beautiful scenery

Every summer

Thousands of acres of lotus competition are open

Full pond fish and shrimp played under the lotus leaves

"Lotus Banquet" with all color and fragrance

Become a beautiful landscape on the local dining table

"The lotus leaf Luo skirt is tailored, and the hibiscus opens to both sides of the face"

In order to make the diners taste fresh

The ingredients used in the "Lotus Banquet" should be "即 即” "

Every morning, the fishermen shake the boat

Travel in the lotus pond

Pick off fresh lotus leaves, lotus, lotus root

Cooking by steaming, frying, frying, cold mixing

Achieve more than ten timing of seasonal deliciousness

1

Frying lotus crispy

Clean the lotus petals

Wrapped with egg paste

Fry in the oil pan for 3 to 4 minutes and remove and put on the plate

Unique, crispy and delicious lotus crispy

It is the face value in the "Lotus Banquet"

2

Ruffle roll

Spread the lotus leaf segment

Roll up with pork stuffing

Steamed on the pan

The hot air is steaming with the lotus fragrance, the aftertaste is sweet

3

Roll

Cut the lotus into thin slices

Wrapped with minced meat, bread bran, etc.

Put in the oil pan and fry until golden

Crispy sweetness, fragrance between teeth

4

Cold ruffle

Put the lotus leaf in boiling water and cook for 1 to 2 minutes

Remove the shred after removing

Pour in the secret sauce and mount

Refreshing appetizer, relieving the heat and reducing the heat

5

Lotus soup

Putting the newly peeled lotus seeds

Put in the boiled rib soup and cook

The powder is glutinous and sweet, cool and relieves the heat

besides

Lotus pond crayfish, lotus leaf soup, etc.

They are all signature dishes from farmhouses from wild duck lakes.

The lotus fragrance is elegant, the taste buds are rich

"Lotus Banquet" has become a food business card for local development of tourism

Do you know which lotus cuisine

See

Content source | CCTV-17 "China Three Farming Reports"

Writing 丨 Feng Xiaonan

Editor | Wang Jiao

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