摘要：Edible flowers have been part of China's culinary history for over 2,000 years. In the hot and humid climate of southern China, dr

Have you ever seen red kapok flowers used in cooking?

Guangzhou restaurant launches the "Lingnan red kapok flower feast" (photo provided by interviewee)

Edible flowers have been part of China's culinary history for over 2,000 years. In the hot and humid climate of southern China, dried kapok flowers have traditionally been used in soups and dishes. Guangzhou Restaurant, a Chinese time-honored Brand, has introduced the ''Lingnan red kapok flower feast,'' bringing century-old kapok blossoms to the dining table.

"Red kapok and red bean stew with conch" (Photo provided by interviewee)

"Morning glow stir-fried fresh four treasures with milk" (Photo by Jiang Haoxuan)

"Spring harmony chicken" (Photo by Jiang Haoxuan)

Red kapok elements are found throughout the dining table (photo provided by interviewee)

The "Lingnan red kapok flower feast" follows the Cantonese culinary philosophy of "eating seasonal ingredients." Using dried kapok flowers, it employs various cooking techniques such as stewing, stir-frying, deep-frying, blanching, and steaming, incorporating innovative presentation styles like ingredient sculpting, plating aesthetics, and figurative designs.

"Red clouds in bloom" (Photo provided by interviewee)

According to reports, the "Lingnan red kapok flower feast" consists of six appetizers, one soup, eight main courses, and one dessert. The soup, "red kapok and red bean stew with conch," features sun-dried kapok flowers stewed with conch, offering a fresh and soothing taste that alleviates seasonal fatigue caused by the damp spring climate of Lingnan. one of the main courses, involves stuffing fresh shrimp paste onto brined kapok petals, which are then deep-fried in a crispy batter to lock in moisture. The dish is plated with a floral arrangement, making it a feast for the eyes and palate. Another dish, "spring harmony chicken," requires diners to gently crack the eggshell on top with a spoon, revealing Guangzhou Restaurant's award-winning “golden ginger chicken," served with shredded kapok flowers for a unique texture.

Source:Lingnan on the Cloud

木棉入宴：解锁岭南春日限定美味

你见过用木棉花做菜吗？

食用花卉在我国已有2000多年的历史。南方春夏湿热，以干木棉花作为食材原料入汤入菜，是岭南地区的传统饮食风俗和饮食习惯。“中华老字号”品牌广州酒家创新推出“岭南红棉宴”，将百年老树的木棉花搬上了餐桌。

“岭南红棉宴”结合了粤菜“不时不食”的健康养生饮食理念，以干木棉花入馔，运用炖、炒、炸、灼、蒸等多项技艺，通过食材烹饪、装盘造型、象形面等多种呈现方式。

据介绍，“岭南红棉宴”共分为六道餐前小食、一道汤品、八道主菜及一道甜品。其中，汤品“木棉赤小豆炖响螺”精选晒干的木棉花加入响螺炖煮，鲜甜生津，能有效缓解岭南地区春季潮湿引起的春困秋乏；主菜“红云锦绣花开富贵”则用新鲜九节虾胶酿在盐水浸泡后的木棉花瓣上，以脆浆炸制后锁住食材水分，装盘时还拼以木棉花造型，可谓“色香味”俱全；食用“春光晓鸿运平安鸡”时，用调羹轻轻敲碎表面的蛋壳，可见广州酒家金奖菜式“金丝姜蓉鸡”，与伴碟的木棉花丝一同食用，口感独特。

文｜记者 孙牧

图｜记者 江皓轩（署名除外）

翻译｜曾敏

英文审校｜赵凡

来源：羊城派