齐鲁网·闪电新闻7月6日讯 子曰：“不学诗，无以言；不学礼，无以立。”

Confucius said, "Without learning poetry, one cannot speak; without learning etiquette, one cannot stand firm." 

小暑时节，诗礼堂前的两棵参天银杏枝繁叶茂。

During the Minor Heat, a time of peak summer heat, the fruit of the two towering Ginkgo trees in front of the Hall of Rites and Poetry reaches its full maturity.

其果实硕大丰满，每至仲熟。孔府宴中的银杏，即取此树之果，故名“诗礼银杏”。

These very Ginkgo nuts grace the tables of the Confucian Feast. Embodying a legacy that extends far beyond mere taste.

雪梨洗净去蒂

Remove the stem from the pear.

表面用模具刻出“诗”字，

将其他的表皮削掉，并挖掉果核。

Carve the Poetry character on its surface using a mold.

Peel off the rest of the skin and scoop out the core.

起锅，加入清水，

Add some water into a pot and light the stove.

放入冰糖熬出糖色，再加入蜂蜜，

Add rock sugar and simmer until a caramel color develops, then add honey.

沸腾后加水慢煮20分钟。

Bring to a boil, add water, and simmer for 20 minutes.

放入处理好的梨，

Put the pear into the boiling water.

煮至片刻，捞出放凉。

Cook for a short time then remove from fire.

再下入准备好的红枣、莲子、银杏果，

Add some red dates, lotus seeds, and Ginkgo nuts.

将煮好的食材摆放在一起，

Arrange the cooked ingredients together.

最后淋上放凉的糖水。

Finally, pour the cooled sugar water over the dish.

“诗中有画，画中有味”！

This dessert, a testament to the enduring connection between art, culture, and food, embodies the essence of Confucian culture. 

古典雅韵与现代烹饪艺术巧妙融合，

The delicate artistry of the dish and the harmonious balance of flavors create a culinary experience that is a journey through time

在筵席间传礼，在唇齿间留味，一味一食中，感受儒家文化的博大精深。

a celebration of heritage, and a testament to the enduring strength of Confucian culture.

闪电新闻记者 王一宁 赵德科 孔垂頔 国慧贤 济宁台 褚同军 曲阜融媒 孔大川 报道