广东菜中,有一只叫“草菇素菜”。它的原名叫“护国菜”,传说是南宋末代皇帝赵昺(音丙)与张世杰、陆秀夫逃亡到九龙,吃了盐煮甘薯叶觉得好吃,便名之曰“护国菜”,也叫“九龙菜”。关于这个传说争议很多,姑置不论。素炒甘薯叶,终究不会怎么好吃;后来厨师给加上蒜米,改进不大;再后来加上草菇、火腿等做成菜羹,终于成为筵上佳肴——“草菇素菜”了。为什么?这是因为草菇鲜品有着肥嫩脆滑,鲜美爽口的特点,干品更饶一股馥郁的芳香,当然被人们视为庖厨之珍,选为高级餐馆的名菜。 Cantonese cuisine, there is a “mushroom mushrooms.” Its original name was “Guarding the Country Cuisine,” and the legend was that the late Emperor Song Zhao of the Southern Song Dynasty and Zhang Shijie, Lu Xiufu, fled to Kowloon and ate the sweet potato leaves. Also known as “Kowloon cuisine.” A lot of controversy about this legend, regardless of any set aside. Fried vegetarian sweet potato leaves, after all, how delicious; Later, the cook to add garlic, little improvement; then later with mushrooms, ham and other dishes made of soup, and finally became the feast on the cuisine - “mushrooms vegetarian” It’s Why? This is because the fresh straw mushroom has a tender and crisp slippery, tasty and refreshing features, dry goods more Rao an aroma, of course, be regarded as the treasure of the kitchen chef, selected as a senior restaurant dishes.