这是一道凉菜,做法与前几年流行的蛋黄鸭卷很相似,只不过主料用的是鳗鱼。由于鳗鱼已经用时蔬汁腌渍过,在包入咸蛋黄时还加了广式腊肠,所以成菜的口味也就有些特别了。 This is a cold dish, the practice is similar to that of yolk duck which was popular in previous years, except that the main ingredient is eel. As the eel has been used when the vegetable juice pickled, wrapped in salted egg yolk also added Cantonese sausage, so into the taste of vegetables will be some special.