北京
藕粉是一种用成熟莲藕为原料，磨制成粉后形成的中国传统小吃。在清咸丰年间，莲藕就被钦定为御膳贡品了。自古是西湖藕粉最为出名，西湖藕粉是杭州的名产，是藕粉中的名牌，历史上曾作“贡粉”进入皇室。藕粉是呈薄片或粒状的，色泽白里透红。冲好的藕粉，呈透明略红色，质地细腻，易于消化。
Lotus root starch is a traditional Chinese snack made from mature lotus roots ground into powder. During the Xianfeng period of the Qing Dynasty, lotus roots were designated as imperial tribute. Since ancient times, West Lake lotus root starch has been the most famous. West Lake lotus root starch is a famous product of Hangzhou, a brand in lotus root starch, and has historically been a "tribute powder" entering the royal court. Lotus root starch is thin or granular, with a white color that is slightly red. When brewed, lotus root starch appears transparent with a slight red color, fine texture, and easy digestion.
然而想要把粉状的藕粉成功冲成透明状，QQ弹弹还拉丝的状态，是需要技术含量的。首先在杯子里倒入藕粉，加入少量凉水搅拌成糊状，再慢慢加100℃热水，边加边搅拌效果更好，这样能大大提高藕粉冲制成功的概率！
However, turning powdered lotus root starch into a translucent, elastic, and smooth state requires skill. First, pour lotus root starch into a cup, add a small amount of cold water and stir into a paste, then slowly add 100°C hot water, stirring while adding for better results, which greatly increases the probability of successfully brewing lotus root starch!
藕粉在加入山楂、葡萄干、芝麻、龙眼、核桃、花生碎、红豆等之后还可以变成美味的街边小吃，在四川、重庆、湖北、湖南等地都可以经常见到。
After adding hawthorn, raisins, sesame seeds, longan, walnuts, crushed peanuts, red beans, etc., lotus root starch can also become delicious street snacks, commonly found in Sichuan, Chongqing, Hubei, Hunan, and other places.
责编：保雪菲
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