“皮条鳝鱼”是湖北沙市的传统名菜,已有二百多年的历史.最早,此菜叫“竹节鳝鱼”,因菜中的段段鳝鱼形似竹节,故名.皮条鳝鱼系选用当地水田、湖沼中的四～六月所产黄鳝为主料,经剖腹、去骨后,切成二寸多长、四分宽的鳝段,外裹湿淀粉,分两次用旺火油炸而成.此菜烹制精细,外 “Pigeon eel” is a traditional dish in Shashi, Hubei Province, which has a history of more than two hundred years.It is the earliest known dish of “eel of bamboo” Fish line selection of the local paddy fields, lakes in April to June eel-based material production, the cesarean section, after bones, cut into two inches long, four-eel section of the eel, wrapped in wet starch, divided into two The dishes are cooked well and cooked outside