我从小就从母亲嘴里知道,李玉华是咱们如皋的大名厨。但是,“名”从何来,还是最近随我台专题节目摄制组采访时,才真正有了深刻的认识和理解。 李玉华是土生土长的“老如皋”。早年承师人倪小渡以及陶文奎、李红叶等技艺高超的名厨,由于勤学苦练,精采博收,多年来形成继承传统而又不囿于传统的独特烹饪风格。炒、烧、熘、炸、爆、煮、熬、焖、煨等,无不炉火纯清,色香味上乘。 李玉华在“董菜”的挖掘、研制方面,可谓独具匠心。“董菜”出于明清初金陵八艳之一董小宛所著《奁 I grew up to know from the mother’s mouth, Li Yuhua is our famous chef Rugao. However, when the “name” came from or was recently interviewed by the crew of the Taiwan special program, I really had a profound understanding and understanding. Li Yuhua is a native of the “old Rugao.” Early masters Ni Xiaodu and Tao Wengui, Li Hongye and other skilled chefs, because of diligent study hard, brilliant harvest, over the years to form a tradition inherited from the traditional and unique style of cooking. Fried, boiled, fried, fried, boiled, boiled, stewed, simmer, etc., all without exception, furnace fire, color and fragrance superior. Li Yuhua in the “Dong cuisine” excavation, research, can be described as originality. “Dong dishes” out of the Ming and Qing dynasties Jinling eight one by Dong Xiaowan "奁