如今的宫保系列菜肴,已被人们视为川菜中的经典,可是那道传统的宫保鸡丁,却在高档酒楼里显得有些格格不入。不过,只要能改变主辅料的搭配,保留其香辣甜酸的味道,那么原本朴素的宫保菜也可以来一次华丽转身,由此变得时尚起来。 Today’s Gongbao series of dishes, has been regarded as a classic in Sichuan cuisine, but that traditional Gongpa chicken, but in some high-end restaurants seem a bit out of tune. However, as long as you can change the mix of the main and auxiliary materials to retain the taste of spicy sweet and sour, then the original Miyako can also be a gorgeous turn around, which became fashionable.