我是一名厨师，平时除了日常工作外，还利用业余时间学习借鉴川、粤菜之精华，并结合本地饮食习惯，试做了几款新肴，刚一推出即受到顾客的好评。今特介绍给大家，请烹饪界的朋友们指教。鱼腹藏珍此肴以鲜活草鱼为主料，经细致的刀工处理，在鱼腹内填塞入多种原料，采用滑、爆 I am a chef. In addition to my daily work, I also use my spare time to learn from the best of Sichuan and Cantonese cuisine and try out several new dishes in line with local food habits. As soon as I launched, I was well received by customers. This special introduction to everyone, please enlighten friends in the cooking industry. Fish belly possession of this dish fresh grass carp-based materials, the meticulous knife processing, packing in the fish belly into a variety of raw materials, the use of sliding, explosion