As a travel blogger, the happiest thing is to enjoy the delicious food while visiting the great rivers and mountains of the motherland. For me, different foods have different signals, from which we can taste the local customs of a city. On this trip to Zhongshan, I came to such a restaurant, which is very different from the well-known Cantonese cuisine. Here, chrysanthemums are friends and food, and a feast of taste buds spread by chrysanthemums swept through, which made people shine.

This restaurant is called Little Blue Palace Restaurant. The first time I heard its name, I felt different, as if I had met a century-old shop, and historical details came to my face. Long before I came here, my knowledge of chrysanthemums only stayed in making tea. As we all know, it is also a rare food, including chrysanthemum. Yellow ball? The most common. As we all know, chrysanthemum has the effect of cooling and detoxifying, and it can also play a good therapeutic role in food. This time, I was lucky enough to come to Little Blue Palace Restaurant and taste a whole chrysanthemum banquet.

The most recommended is sweet shrimp with chrysanthemum sauce. The fresh and sweet shrimp meat perfectly blends with the fragrance of chrysanthemum. With the embellishment of lobster sauce, the fragrance is further refined, and the thick lobster sauce flavor has been smelled before the entrance. It is a delicious food for all ages.

Chrysanthemum glutinous rice chicken is the main course of chrysanthemum banquet. The surface of the chicken is golden, which blends with the color of chrysanthemum, and the inside is chrysanthemum rice. After a long time of cooking, the smell of chicken completely penetrated into the rice, and the rice was full of particles, soft and glutinous, with the fragrance of chrysanthemum in the aftertaste, which perfectly neutralized the sweetness of glutinous rice itself. Highly recommended.

Chrysanthemum medicine pigeon is a big tonic. It is said that pigeons here are preserved with ingredients such as codonopsis pilosula, angelica sinensis, medlar and chrysanthemum. The flavor is rich, the chicken is compact but not firewood, the entrance is tender and smooth, and it is nutritious and delicious. It is said that everything can be fried, and chrysanthemums are no exception. The crisp fried chrysanthemum leaves here are very delicious, crispy and delicious. Because chrysanthemum itself has the effect of reducing fire, even if it is fried, you don't have to worry about getting angry at all, which is definitely the gospel of speculators.

The taste of steamed fresh abalone with chrysanthemum vermicelli is not much different from that of normal abalone vermicelli. The abalone here is very big and chewy, but it won't feel old at all. The umami flavor of abalone is perfectly preserved, and it is rich in flavor with the embellishment of garlic and chopped green onion. The chrysanthemums here are only used for decoration, which makes the dishes more exquisite and appetizing.

Chrysanthemum sparerib soup is also a food that people have no resistance to. The chrysanthemums in it are edible. After a long simmer, the ribs become soft and rotten and melt in the mouth. The fragrance of chrysanthemum and the fresh fragrance of ribs are combined into one, and there is no sense of disobedience. Fried fish balls with chrysanthemum have a unique taste. The fish balls here are seasoned with chrysanthemum petals and chrysanthemum juice to cover up the last smell. The outside is fried to golden brown, but the inside is tender and smooth, with a rich taste, which is worth a try.

Finally, eat a chrysanthemum cake, small and exquisite, the appearance is covered with chrysanthemum petals, which improves the overall style a lot, and the entrance is sweet, completely removing the original bitterness of chrysanthemum, leaving only a rich fragrance.