从人类这个物种诞生开始,我们就在与不同的食物做斗争,有些食材进入了我们的食谱,有些食材因为种种风险又被踢了出去。即便是吃了上千年的食物,也可能碰到这样的尴尬事儿。红凤菜就是其中之一。我第一次吃到红凤菜是在一家叫懒人餐厅的川味馆子里,一道红凤菜溜肝尖,那味道久久萦绕在我的舌尖之上——红凤菜里淡淡的菊花味儿,加上稍许的滑腻感,与猪肝的软糯 From the birth of this species of human beings, we were struggling with different kinds of food, some ingredients entered our recipes, and some ingredients were kicked out again due to various risks. Even eating for thousands of years of food, may also encounter such embarrassing thing. Hong Feng is one of them. The first time I ate red cauliflower is in a restaurant called lazy Chuanzhai restaurant, a red cabbage swallow liver tip, that taste a long time lingering on top of my tongue - Hongfeng dishes in a touch of daisy Children, plus a slight creamy feeling, with the soft waxy liver