苏州人善制花食,一年四季的鲜花,都会依着季节,被闺阁中的烹饪高手化为趣致的美味。自农历二月初玉兰花开,苏州的花食季节便开始了。玉兰花早于辛夷,花开九瓣,色白微碧,香味似兰。一树的白色花朵,看不到叶子,只见那粉妆玉琢的层层花苞。但凡下场雨,满开的万蕊白花就被打落,树下满是残雪般的落花。这时,苏州的巧手厨娘们会拾取花瓣,和以粉面蔗糖,在油锅里轻煎一下,称为玉兰花饼。同样的做法,亦可在《山家清供》中找到,不过煎的不是玉兰,而是牡丹。想来两种花都有肥美的花瓣,施点面炸一下蘸糖吃油香仍不掩 Suzhou people make good food and flowers, flowers all year round, according to the season, the boudoir culinary experts into the delicious taste. Since the early February lunar calendar Magnolia bloom, Suzhou flower season began. Magnolia early Magnolia, blossoming nine petals, color white micro-Bi, scent like blue. A tree of white flowers, do not see the leaves, I saw that pink makeup jade cut layers of buds. Whenever the end of the rain, full of open white Rui Wan was knocked down, the tree full of snow-like flowers. At this time, Suzhou skilled chefs will pick up the petals, and noodles sugar, light pan in the pan, called magnolia flower cake. The same approach can also be found in the book, "Hill House, but fried is not magnolia, but the peony. Want to have two kinds of flowers have plump petals, Shi point fried face dipped in sugar to eat oil is still not covered