荷叶粉蒸肉是江浙一带的传统名菜，其特点是味道清香，鲜而不腻。其做法是：将五花肉洗干净，切成较厚的片，放入料酒、酱油、盐、 白糖拌匀，腌约1小时；将八角与糯米、粳米同时下锅干炒，然后碾成粗粉，放入肉片拌匀；将肉片平放盘内，上笼用旺火蒸到半熟时，取清水50克放入少许酱油，均匀地洒在粉蒸肉上，继续上笼蒸至软烂；取出粉蒸肉，逐片用鲜荷叶包好，淋上花生油，再上笼蒸10分钟即可。

　　As a famous traditional dish popular in Jiangsu province and Zhejiang province, it is characterized by light aroma and a refreshing flavor. The preparation for it goes like this: Washed clean, streaky pork is cut into fair－ly thick pieces mixed evenly with cooking wine, soy-sauce, salt and white sugar which are pickled for about an hour. Then, anises, glutinous rice and polished round-grained rice are dryly fried at the same time in a pan be－fore they are ground into coarse flour to be blended proportionally with sliced pork. Placed flatly on a plate, sliced pork is half-cooked in a bam－boo-steamer under blazing fire. At this moment, 50-gram clean water mingled with a little soy-sauce is evenly spread over the pork with ground glutinous rice to be further steamed until it becomes thoroughly soft. After－wards, the pork is taken out to be wrapped in a fresh lotus leaf piece by piece and sprinkled with peanut oil. Another ten-minute steaming will be OK.     曹建新 译