此菜是本人的一款创新鱼肴。淋浇于三丝鱼卷上的芡汁,从港式粤菜中的京都汁中演变而来。咸蛋黄鱼卷是从台湾菜中得到启发的,台湾菜中的咸蛋黄不加化猪油,吃口略显干燥,加化猪油后,则口感软糯肥(火巴)。淋浇于其上的芡汁,从港式粤菜中的西柠汁演变而来,此汁不仅带有柠檬果香,更增加了菜肴的营养成分,使菜肴不仅含有蛋白质,又加入了水果中的维生素C的营养成分。一鱼双味,咸中带甜,非常 This dish is my own innovative fish dishes. Juice poured on the three-wire fish roll evolved from the Kyoto-style Cantonese-style Cantonese cuisine. Pickled salted egg roll is inspired by the Taiwanese cuisine. Taiwan’s salted egg yolk does not have any added lard. It tastes slightly drier. After adding lard, it tastes soft and waxy. Juice pouring on it has evolved from the Western lemon juice in Hong Kong-style Cantonese cuisine. This juice not only contains lemon fruit but also increases the nutritional content of the dishes so that the dishes contain not only protein but also fruit The nutritional content of vitamin C. A fish double taste, salty with sweet, very