读了《对北方红烧鱼的技术改进》后（四川烹饪1998年7期），我对此文有一点不同的看法。该文说，红烧鱼在调咸味时，“不放酱油或少放酱油，而主要用大酱”。我认为用大酱来提色增味不妥，这样改进会使红烧和酱烧两种衰法混淆不清，易给初学者造成混乱，不利于中国京任技法的规 After reading “Technical Improvements to Braised Fish in the North,” (Sichuan Cooking 1998, Issue 7), I have a slightly different view on this article. The article said that while braised fish is salty, “soy sauce should not be added or soy sauce should be less, while miso should be used mainly.” I think the use of miso to color improper, this improvement will make braised and sauerkraut two kinds of decay law confusion, easy to beginners cause confusion, is not conducive to China’s Jing Ren rules