羊肉自古以来是人们的美食。相传,今日淮扬菜中的“羊方藏鱼”即为唐尧时代古彭城(今徐州)之主彭铿、后人尊称他为彭祖的所创制。其法将羊肉一方,用平刀剖开,切口大小以鱼藏入为准,加水及调料煮沸,再用温火慢炖直至酥烂。鱼羊二字相合乃一“鲜”字,其味确实鲜香异常。康熙年 Lamb has been a delicacy of people since ancient times. According to legend, Huaiyang cuisine in today’s “Yang Fang possession of fish ” that is, Tang Yao era of ancient Pengcheng (now Xuzhou) PENG Keng, later known as Peng Zu created. The law of the lamb on one side, cut open with a flat knife, cut the size of the fish hidden into the subject, add water and seasoning to boil, and then warm until slowly stewing Sulao. Fish and sheep two words coincide with a “fresh ” word, its taste really delicious anomalies. Kangxi years