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粉蒸肉是广泛流行于中国南方地区汉族传统名菜之一，以主料带皮五花肉加米粉和其他调味料制作而成。粉蒸肉糯而清香，酥而爽口,五香味浓郁。根据烹饪方法，可以偏辣，也可以偏甜. Legend goes that the popularity of the dish is related to famous scenery, known as the Lotus pond at Winery Garden in Hangzhou. The Lotus pond at Winery Garden is one of the 'Ten Scenes of West Lake', locating on the north of Su Causeway. When the summer comes, the lotuses perfume the whole West Lake with the help of the breeze, leading the travelers fully indulged. 相传这道菜的闻名与“西湖十景”之一的“曲院风荷”有关。“曲院风荷”在苏堤北端，此处荷花甚多，每到炎夏季节，微风拂面，阵阵花香，令游人流连忘返。 Steamed pork with rice flour is cooked for catering the tourists by the chefs in restaurants of Hangzhou in ancient time. It wrapped the fried rice flour and the seasoned pork with the fresh lotus leaf in the pond, then steam. The dish is hugely popular among the tourists thus it enjoys the same reputation as the Lotus pond at Winery Garden. “粉蒸肉”是当时杭州菜馆厨师，为适应夏令游客赏景品味的需要而烹饪。用“曲院风荷”的鲜荷叶，将炒熟的米粉和经调味的猪肉裹包起来蒸制而成。这道菜深受游客欢迎。后来随着西湖“曲院风荷”美名的传扬，“粉蒸肉”也声名远播。 Ingredients: 1.Streaky pork (appropriate) 2.Glutinous rice (appropriate) 主料: 五花肉（适量） 糯米（适量） Seasonings: 1.Ginger and Shallot (appropriate) 2.Light soy sauce (appropriate) 3.Dark soy sauce (appropriate) 4.Anise (appropriate) 5.Salt and essence of chicken (appropriate) 6.Shaoxing rice wine (appropriate) 7.Sweet soybean paste (appropriate) 8.Five - spice powder (appropriate ) 调料 葱姜（适量），生抽（适量），老抽（适量），八角（适量），盐和鸡精（适量），料酒（适量），甜面酱（适量），五香粉（适量） 粉蒸肉烹饪方法 阅读原文” |
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