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据《太仓州志》载:“肉松制法创于倪德,以猪、鸡、鱼、虾肉为主。德死,其妻继之,味绝佳,可久贮,远近争购,他人效之弗及也。”倪德,字鸿顺,原籍常熟支塘,精于菜肴烹制,约在清光绪十年(1884年)移居太仓。由于其烹饪技术一流,常被太仓大户人家请去掌勺。他的拿手绝活之一是烧五香焖肉。他烧的五香焖肉色、香、味、形俱佳,被赞为甜而不腻,入口即化,故大受食客青睐。
According to “Taicang Prefecture,” contains: “Rouxian system was founded in Ni Germany, with pigs, chickens, fish, shrimp-based. Germany died, his wife followed, taste good, long storage, distance shopping, others The effect of the wind and also. ”Ni De, the word Hongshun, Changshu branch origin, specializing in cooking dishes, about ten years Guangxu (1884) moved to Taicang. Because of its first-class cooking techniques, often Taicang large families please go spoon. One of his best skills is burning spiced stew meat. He burned spiced stew meat color, smell, taste, shape is superb, was praised as sweet and not greasy, the entrance that is, so much the diners favor.