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當前位置： 深圳新聞網(wǎng)首頁(yè)>行業(yè)資訊頻道>美食>重點(diǎn)推薦>

譚廚以花入菜打造第三屆“菊花宴”

譚廚以花入菜打造第三屆“菊花宴”

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人工智能朗讀：

菊花入菜,氣味芬芳,風(fēng)味獨特,為食客帶來(lái)視覺(jué)、嗅覺(jué)、味覺(jué)全感官的享受,尤其以中山小欖的菊花宴最為出名。

▲譚廚菊花菜肴。

菊花入菜,氣味芬芳,風(fēng)味獨特,為食客帶來(lái)視覺(jué)、嗅覺(jué)、味覺(jué)全感官的享受,尤其以中山小欖的菊花宴最為出名。每年,專(zhuān)做中山傳家菜的譚廚就會(huì )精選大量小欖菊花,為深圳市民打造一場(chǎng)色香味俱全的菊花盛宴。日前,譚廚舉行了第三屆“菊花宴”,推出了豐富多樣的菊花主題菜肴。

譚廚的大廚宛如藝術(shù)家,將每一道餐品打造成了一件件藝術(shù)品,味美,形也美?！爸芾臁钡臒o(wú)花果煲雞湯燙鮮菊花就俘獲了眾多食客粉絲,濃白的雞湯漂浮著(zhù)片片菊花的花瓣,無(wú)花果的清甜與雞湯的濃香搭配更是讓人回味無(wú)窮。菊花刺身拼凍脆鯇魚(yú)也是一款不折不扣的精致菜品,菊花清香縈繞鼻尖,鮮、爽、脆的口感在口中瞬間彌漫開(kāi)來(lái)。除以上菜品外,譚廚還推出了菊花葉炸豬肝、菊花薄撐、菊花雙皮奶、菊花煲菜心等菊花菜肴。 (吳智欣)

[責任編輯：常軍平]
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