“油泼”属于一种烹调技法,被列入《中国烹饪百科全书》中“淋”的条目。“淋”的条目这样记述:“原料不下锅,以热油浇淋成菜的烹调方法。”“适用于禽类原料,以稚嫩或小型者为宜。如仔鸡、嫩鸭、乳鸽、鹌鹑以及雀类等,也可用于一些鱼类或蔬菜。”“历史记载甚少,……现在应用也不广泛,仅见于四川、湖南、广东、北京等地。” 人们虽然可以在一些餐厅中见到或吃到“油泼”作法的乳鸽或仔鸡,但是却很少听说按此种方法烹制的蔬菜。“油泼掐菜”讲的既是一种烹菜 “Oil splash” is a cooking technique, was included in the “Encyclopedia of Chinese cooking,” “Lin” entry. “Lin” entry reads as follows: “The raw material is not boiled, hot oil poured into a dish of cooking methods.” “Suitable for poultry raw materials, to young or small appropriate, such as chickens, tender duck, pigeon, quail and But also can be used for some fish or vegetables. ”“ There is very little historical record ... Now it is not widely used, only in Sichuan, Hunan, Guangdong and Beijing. ”Although people can see in some restaurants Or to eat “pimples” or chickens, but rarely heard of vegetables prepared in this way. “Oil splash pinch dish” is both a kind of cooking