到柳州,在壮族朋友的家中,我吃到了一种特别的酸菜——红糟酸菜,即是用“红糟”作为酵母,用米酒代替水,加入夏季时令瓜果蔬菜,如豆角,辣椒,子姜,空心菜梗,黄瓜,刀豆,藠头,木瓜等腌制而成的酸菜。红糟酸菜有别于一般的泡菜或老坛酸菜,它的特别之处在于酸菜吃到嘴里其味道酸而不寡、甜而不腻,咸淡适中、爽脆有嚼头,微辣之余非常惹味,甘香鲜美十分浓郁,可谓酸、甜、咸、辣、香、脆兼有之,而且红糟能助纤体降血脂促进消 To Liuzhou, Zhuang friends at home, I ate a special sauerkraut - red bad sauerkraut, that is, “red bad” as a yeast, rice wine instead of water, adding summer seasonal fruits and vegetables, such as beans, Pepper, ginger, spinach stems, cucumbers, sword beans, stirrups, papaya and other marinated pickled cabbage. Red bad sauerkraut is different from the general kumquat or the old altar sauerkraut, which is special in its taste pickled sauerkraut its taste and not too much, sweet and not greasy, salty moderate, crisp chewy, spicy I very much provoke the taste, sweet and delicious very rich, can be described as sour, sweet, salty, spicy, fragrant, crisp both, and red can help slimming lipids promote consumption