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明陽蟠龍菜
摘要:

        鐘祥特有名菜佳肴,已列入《中國菜譜》。1521(明正德十六年),明武宗朱厚照駕崩,無子繼位 ,由其堂弟,湖廣安陸州(今鐘祥)興王朱厚熜進京繼承皇位。相傳在朱厚熜出發之前,郢中名廚采用瘦豬肉和鮮魚剁肉餡,拌入肥肉絲條,加上上等淀粉、雞蛋清、蔥姜末、食鹽等拌成餡料裹熟雞蛋皮之內做成長約30公分,口徑約5公分的扁卷筒形,置于蒸籠內蒸熟,然后將其切成薄片,擺成龍形于盤中間回蘢蒸熱,就成了色、味、香、形俱佳的上等菜肴,所以稱之謂蟠龍菜。其特色是色澤鮮艷、肥而不膩、肉滑油潤,香味綿長。朱厚熜吃了贊不絕口,列蟠龍菜為御菜。



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