荷葉粉蒸肉是一款享有較高聲譽的名菜。在清末，相傳其名與“西湖十景”的“曲院風荷”有關。它是用當時杭州的鮮荷葉，將炒熟的米粉和經調味的豬肉裹包起來蒸製而成，其味清香，鮮肥軟糯而不膩，夏天食用很適合胃口。荷葉粉蒸肉特點；易碼盤整齊美觀、荷葉可涼血解毒、肉酥爛米粉軟糯、味清香肥而不膩。用大碗或盆一隻，底上放鮮荷葉一張，將拌好粉的肉排放在上面，复蓋一張荷葉，上籠用旺火蒸2小時至酥熟，再用小張鮮荷葉將塊肉分別包好，吃前再上籠用文火燜蒸30分鐘即成。 Lotus leaf steamed meat is a famous dish with a high reputation. In the late Qing Dynasty, it was said that its name was related to the Qu Yuan Feng He of the Ten Lake Ten Scenes. It is made from the fresh lotus leaves of Hangzhou at that time, steamed with fried rice noodles and seasoned pork. Its flavor is fragrant, fresh and soft, but not greasy. Summer consumption is very suitable for appetite. The characteristics of steamed pork with lotus leaf powder; the easy-to-use code is neat and beautiful, the lotus leaf can cool the blood and detoxify, the meat is crispy and the rice flour is soft and soft, and the flavor is clear and the fertilizer is not greasy. Use a large bowl or a pot, put a fresh lotus leaf on the bottom, put the powdered meat on top, cover a lotus leaf, steam it on the cage for 2 hours until it is cooked, then use a small piece of fresh lotus leaf. Pack the meat separately, and then steam it in a cage for 30 minutes.