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新春佳节家家户户的餐桌上都少不了鱼,寓意“洪福延绵,年年有余(鱼)”。但我国幅员广阔,各民族和地区的食鱼各有其习俗。广西苗族人新年的五香鱼吃法很特别。鲜鱼去肠杂后,切成小块,用酱油、食盐浸泡3个钟头后捞出晾干,油炸至熟,趁热浸入放有白糖、米酒、生姜汁的白开水中5分钟后,再捞出晾干放进锅,锅底不放水,而是放白糖,熏制而成。这道菜甜、辣、焦、香、咸俱全,食之令人口舌生津。
Spring Festival every household table are ultimately fish, meaning “Hongfu stretches, every year more than (fish) ”. However, our country has a vast territory, and all ethnic groups and regions have their own custom of eating fish. Guangxi Miao people eat New Year’s spiced fish is very special. Fresh fish to intestinal mixed, cut into small pieces, soak for 3 hours with soy sauce, salt, remove and dry, deep-fry until cooked, immersed in hot white sugar, rice wine, ginger juice in boiling water for 5 minutes, and then Remove and dry into the pot, the bottom of the pot does not drain, but put sugar, made of smoked. This dish is sweet, spicy, coke, fragrant, salty all taste, food delectable fluid.