Sun Chia-chin, who studied painting with the meticulous Zhang Daqian, says that by putting a few soft leaves, which have just emerged from the water and are still curled up, into some rice congee, you can make a delicious light green colored dish called, appropriately enough, lotus leaf congee.
荷葉大氣，更有「大用」，跟著無事不雅的張大千學畫多年的孫家勤說，放幾葉卷著出水的嫩葉與稀飯同煮，就是一鍋名副其實的淡綠色荷葉粥了。