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制鱼三种秘方烹饪有绝活著名磁州窑遗址地处古城邯郸境内,有着悠久的历史和文化积淀。磁州养身鲜骨酥鱼就是用磁州窑特产的砂锅。经过汤煨、投料等工艺精心制作而成。磁州养身鲜骨酥鱼的历史应追溯到燕赵六国时期,此鱼不仅鱼味鲜美,营养丰富,让人叫绝之处更是其鱼骨鱼刺酥香,可与鱼肉一同食用。几千年来历经战乱,社会动荡,制鱼的秘方几经失传,邯郸新潮美食中心经过长时间的民间整理,几经挖掘,在传统秘方的基础上,结合现代中草药,滋补料营养学等原理开发出具有五香、麻辣等六种口味,30多个品种,如：骨酥皖鱼,骨酥鲤鱼,骨酥鲶鱼,骨酥武昌鱼,骨酥鲫鱼,骨酥鲅鱼等,无论是淡水鱼还是海水鱼,无论是大鱼还是小鱼,用这三种制鱼秘方都可将其做得骨酥味美,既可凉吃,也可带汁热品。南北各地,四季皆宜。
The three secret recipe fish cooking unique skills Cizhou kiln site is located in the ancient city of Handan, has a long history and cultural heritage. Cinnamon flavor Cinnamon crisp fish is the specialty casserole with Cizhou kiln. After the soup simmer, feeding and other processes carefully crafted. The history of Cizhou’s fresh bone crisp fish should be traced back to the period of the six kingdoms of Yan and Zhao. The fish is not only delicious in taste but rich in nutrition. It is also famous for its bones and fish, which can be eaten with fish. After thousands of years of war, social turmoil, secret recipe for fish has been lost, Handan trendy food center after a long time of folk finishing, after excavation, based on the traditional recipe, combined with modern Chinese herbal medicine, nourishing nutrition and nutrition principles developed With spiced, spicy and other six flavors, more than 30 varieties, such as: bone crisp fish, bone crisp carp, crisp catfish, bone crisp Wuchang fish, crisp crucian carp, crisp bream fish, whether it is freshwater fish or sea water Fish, whether it is a big fish or a small fish, can be made into a crisp bones with these three kinds of fish recipe. It can be both cold and hot. North and South around, all seasons.