Raw peony petals and shrimp 'flowers': CGTN dives into Heze's peony feast
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700 years ago, China started incorporating peonies into its cuisine – and today, Heze serves them up as art! CGTN’s Mi Sutong steps into a kitchen where flowers become food: watch master chef Li Chuandi hand-pound king prawns into paper-thin peony petals, layered into his award-winning dish “Prosperity in Bloom” that blooms on the plate.
Chef Lu Xiaodong breaks down three signature Peony Feast dishes such as raw petals dipped in sweet honey, yam-based peony cakes shaped like flowers, and more. Blending ancient Shandong culinary skills with creative twists, Heze proves “edible heritage” can be fresh, fragrant, and full of bloom. Ready to taste 700 years of flavor?
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