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潮州菜以擅长烹制海鲜闻名遐迩,而以龙虾为主料的菜肴,更是在海鲜菜肴中占有一席之地。在潮汕人心目中,筵席上有没有龙虾,是评价筵席是否上档次的标准。目前,潮汕地区食用的龙虾主要有澳洲龙、红龙、本港龙等。澳洲龙虾一般体型较大,淡赤色,背部呈青黄色,其肉色雪白,但肉质较粗糙,吃起来口感差。红龙主要产于我国大连一带海域,全身呈柑红色,布有累累斑点,红龙肉带有血丝,炊熟后,肉质也呈淡红色,在这几种龙虾中,红龙是质量最差的一种,因为吃起来带有较重
Chiu Chow cuisine is famous for its expertise in cooking seafood, while lobster-based dishes are a staple in seafood dishes. In the eyes of Chaoshan people, banquet there is no lobster, is to assess the banquet on the grade standards. At present, the main lobster in Chaoshan area are Australian dragon, red dragon, local dragon and so on. Australian lobster generally larger, light red, yellowish back, the flesh color white, but the meat is rough, taste bad taste. Red dragon is mainly produced in China’s Dalian area waters, the body was mandarin red, cloth has a lot of spots, red dragon meat with bloodshot, cooked cooked, the meat is also pale red, in these types of lobster, the red dragon is the worst quality Because of eating heavier