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康熙与“宫门献鱼” “宫门献鱼”是清御膳名菜。它是选用整条鲜鱼洗净后,斩成头、身、尾三段,将头、尾两侧剞兰草花刀,身段剥皮,剔去骨刺切成片,配以熟瘦火腿、大海米等,经分别烹制后,头尾放盘的两侧,白色鱼片码在头尾中间,两色两味,形如宫门中跃出条鱼。据传此肴为清朝康熙皇帝亲笔命名,且是清宫廷大典中必备的菜肴之一。
Kangxi and “Gongmen Xian fish” “Palace door fish” is Qing Imperial food dishes. It is selected after the whole fresh fish washed, cut into the head, body, the tail of the three sections, the head and tail on both sides of blue grass flower knife, skinned, tick bone spurs cut into pieces, accompanied by cooked ham, sea rice After cooking separately, both sides of the head and tail put disk, white fish fillets in the middle of the head and tail, two-color Liang Wei, shaped like a palace door jumped fish. It is said that the dish was named after Emperor Kangxi in the Qing Dynasty and was one of the necessary dishes in the Qing court ceremony.