“当时,我就觉得,自己应该做些什么。”估计是出于一种顿悟,喜欢烹饪的青猫开始走上了钻研淮扬菜的道路,她说,“我不是专业厨师,也没有专门进修过,就是爱琢磨。”老式的淮扬菜是一门精致的艺术,对刀功、火候、搭配、造型等都有着极高的要求。茭白玉兰,是当年胡长龄老先生在国宴上获奖的名菜,但令人惋惜的是,许多淮扬菜餐厅已不做这道菜了。青猫说,因为淮扬菜的精致,制作起来往往比较费时,难以定价,所以不少 “At that time, I think, what I should do. ” It is estimated that out of an epiphany, like cooking green cat started embarking on a huaiyang road, she said “I am not a professional chef, There is no special education, is love pondering. ”Huaiyang old-fashioned art is an exquisite work on the knife, heat, with the shape and so has a very high demand.茭 Magnolia, is the year Mr. Hu Changling veteran at the national dinner award-winning dishes, but it is regrettable that many Huaiyang restaurant has not done this dish. Green cat said that because of the delicate Huaiyang, it is often time-consuming to produce, it is difficult to price, so a lot