Page 7 - CHINA WORLD No17-号外-final

CHINA WORLD SUPPLEMENT 特刊 MAY 2017 / 2017 年 5 月 07

莲花空间大厨赵斌

专访：深耕素味

LOTUS SPACE CHEF:

PURE VEGETARIAN

素来无肉不欢的大厨赵斌，深耕出一本素雅诗意又创意十足的菜本，
呈于莲花空间。“出淤泥而不染，濯清涟而不妖，不蔓不枝”，这
是赵斌对这个不沾染俗事的空间最极致的想象。

素食门派多、说法各异，赵斌在莲花空间做的是立足于食物本身、
精致纯粹的素菜。“不带宗教色彩，也没有将五辛摈除在外，我更
希望贯彻的是健康饮食理念，给城市人一个能慰藉肠胃的绿色空间。”
就如莲花空间里的必点名菜小荷听春雨：这一道菜曾亮相于《舌尖
上的中国第二季》，整道菜就如一副春意盎然的风景图，碧波池上
的荷叶微微荡漾，嫩白的莲藕荡漾其中。春日正是食藕的最佳季节，
香脆的莲藕香甜喜人，汤汁酸甜可口，自然清新之感跃然跳跃于味
蕾之上。

Chef Zhao Bin has developed a creative and poetic menu for the Lotus
Space vegetarian restaurant.
The lines “Rising from mud, but stainless, reposing on the clear pool, but
modestly” seek to capture the atmosphere of this special harmonious
location.

Zhao focuses on pure vegetarian dishes. “I steer clear of religious
overtones and include some spicier options. What I care most about is a
healthy, green diet,” he says.
“Lotus listening to spring rain” is a must-order dish which looks like a
scroll painting, lotus leaves floating on a pool. The dish is so special it
made it into the China Central Television show A Bite of China II. Spring
is the best season for lotus roots when the dish is freshest.