依我看,厨师做菜的风格不外乎两类:一类是粗线条的大写意,一类是细笔触的巧工笔,前者气势恢宏,后者细中见美。笔者下面介绍的几道菜,不敢说就属于菜肴中的工笔画,但也是精心制作的细活。制作者力图在盘中方寸之间,亮出其腾挪移闪的手上功夫。川式寿司虾原料:活虾12只紫菜25克胡 In my opinion, the style of cook cooking is nothing more than two categories: one is the bold lines of the freehand brushwork, one is the fine brush stroke clever brush, the former magnificent, the latter meticulous. The author describes the following dishes, dare not say that belongs to the works of art strokes, but also elaborate fine work. Producers trying to confront each other in the plate, showing off their hands and move flashing effort. Sichuan sushi shrimp Ingredients: Live shrimp 12 seaweed 25 grams of Hu