“山珍海味不须供,富水春香酒味浓,落座宾客呼上菜,装成卷切号蟠龙。”这是清代诗人樊国楷在竹枝词《吟蟠龙菜》中对明代宫廷佳馔蟠龙菜的赞誉。 蟠龙菜,又名卷切,是湖北省钟祥市特有的名菜佳肴,食者无不啧啧称赞。它以色美味鲜、香嫩可口、油而不腻、吃肉不见肉而闻名,被列入《中国名菜谱》。 这道美食曾有一段有趣的传说。相传明朝正德十六年(公元1521年),武宗朱厚照去世,无子继位,遗诏由当时在湖广安陆府(今钟祥市)做兴王的堂弟朱厚 “Mountain delicacies do not have to be served, rich water, spring fragrance, rich guests sit down and call the dishes, loaded into a roll-cut Beaulieu.” This is the Qing Dynasty poet Fan Guokai in Zhuzhici, “Yin Pan Dragon Dish” in the Ming Dynasty court food Beaulieu The praise of the dish. Panlong cuisine, also known as roll cut, is the unique dishes of Zhongxiang City, Hubei Province cuisine, eater all praise. It is delicious, fresh and delicious, oil is not greasy, flesh meat is not known, was included in the “Chinese recipes.” This food has had some interesting legends. According to legend, the Masters of the Ming Dynasty 16 years (AD 1521), Wu Zongzhu Houzhao died, no son to the throne, leaving an edict by the then lake in Anlu (now Zhongxiang City) Xing Wang’s cousin Zhu Hou