“太河筵”是特级厨师、辽宁省本溪市太河酒家副经理张印等同志研制的.此筵的主料全部选用太子河水产之珍品;采用东北地区烹调技艺、技法之精华,炸、蒸、扒、焖、烧、爆、酿等,均有特色,造型别致,口味醇厚,清淡不俗.我们选登其中一些主要菜肴,希望各地的厨师同志能从中汲取有益的经验,即如何结合本地的特点,充分利用本地的原材料,在继承本地传统菜肴的基础上,推陈出新,创制出符合现代人需求的新筵席、新菜肴.“太河筵”的凉菜是用吉利鱼排、油爆鱼丁、蜜焖核桃仁、熟花生仁、黄蛋糕、午餐肉、白蛋糕、炝虾仁、琼脂冻、菜松、胡萝卜、黄瓜拼摆成的冷拼《太河风光》.另有八个围碟,即:清卤鱼片、荷花鱼丁、麻辣鱼丝、叉烧鱼条、银花林蛙(蛤什蟆)、金皮鱼仁、芝麻鱼饼、红油梳鱼(鱿鱼),主料是桂鱼.制法就从略了.下面是该筵的十热菜和一汤. “Taihe feast” is a super chef, Zhang Xi, deputy director of Taihe Restaurant in Liaoning Province, etc. Comrade Zhang Yin and other comrades developed this feast all the ingredients selected Prince Edward River aquatic products; the Northeast cooking skills, the essence of technology, We have chosen some of the main dishes, and hope chefs from all over can learn from the beneficial experience, that is, how to combine Local characteristics, make full use of local raw materials, based on the succession of local traditional dishes, innovation, create a new feast that meets the needs of modern people, new dishes. “Taihe feast” cold dish is auspicious fish, fried fish Ding, honey braised walnuts, cooked peanuts, yellow cakes, luncheon meat, white cakes, shrimp tilapia, agar frozen, pickled pineapple, carrot, cucumber spell into the cold fight “Taihe scenery.” Another eight fences , That is: clear halogen filet, lotus fish Ding, spicy fish, pork skewers, silver flower frog (Ruddy frog), golden fish, sesame fish cake, red comb fish (squid), the main ingredient is Gui Yu. Method of law from the slightly. Here is the feast of ten hot dishes and A soup.