春暖花开,是鳜鱼觅食的旺盛时期,体壮膘肥,最为可口,因此古人留下了“桃花流水鳜鱼肥”的名句.徽菜烹制的鳜鱼,系从黄山脚下新安江中捕得,当地人称为“石鳜”.这种鱼体型适中,肉质细腻、鲜嫩,色白,无细刺,无苦胆,营养价值超过一般鱼类,是理想的烹调原料.徽菜大师们积累了丰富的制作鳜鱼经验.现介绍两种烹制鳜鱼的方法. Spring is the strong bream foraging, strong body fat, the most delicious, so the ancients left the “Peach Flowing bream fish fat.” Emblem dishes cooked anchovy, from the foot of the Huangshan Xin’anjiang In the capture, the locals call “stone grub.” This fish is medium in size, delicate meat, fresh, white, no fine thorns, no gall, nutritional value over the average fish, is the ideal cooking ingredients. Rich experience in making pomfret now introduces two ways to cook pomfret.