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去过楼外楼的小伙伴都知道,楼外楼的特色就是“东坡肉”、“龙井虾仁”、“西湖醋鱼”、“宋嫂鱼羹”、“叫化童子鸡”等等,但可能你没有想到的是这些名菜在烹饪过程中都使用了古越龙山花雕酒作为增香、除腥、调味的酒,中华美食的烹饪绝大多数是离不开绍兴黄酒的辅助的,绍兴黄酒在美食文化中起到了幕后英雄的担当。古越龙山销售杭州分公司的陈娟芬经理曾给笔者讲述过一个关于“东坡肉”与黄酒的故事:“东坡肉是杭州传统风味菜肴中的一朵奇葩,以色泽红艳,汁浓味醇,肉酥烂而不碎,味香酥而不腻为特点。”
Have to go to the building outside the small partners know that the floor outside the building is “Dongpo meat ”, “Longjing shrimp ”, “West Lake vinegar ”, “Song Sao fish soup ”Beggar’s Chicken“ and so on, but you may not have thought that these famous dishes are used in the cooking process Gu Yue Yong Shan Huadiao wine as aroma, except fishy, seasoning wine, the vast majority of Chinese cuisine cooking is Shaoxing rice wine does not open the auxiliary, Shaoxing rice wine in the culinary culture played a hero behind. Chen Guofen, a manager of Gu Yue Long Shan Sales Hangzhou Branch, once told the author about the story of Dongpo Meat and rice wine: Dongpo Meat is a wonderful flower in Hangzhou traditional dishes, Strong taste of alcohol, meat crushing rotten without broken, crisp flavor but not greasy characteristics. ”