读了《四川烹饪》今年第4期23页上赖建全先生的《菜点合一裹炸菜》一文（以下简称“赖文”），文中所介绍的菜肴做法，笔者认为它并非是创新菜，也不是一种新的烹好方法，而是对一种炸制方法的新称呼。笔者1982年曾跟随张金贵老师傅学习红案技术。张师傅的拿手菜中就有一款名叫 Read “Sichuan cuisine” the fourth issue of this year on the 23rd page of Mr. Lai Jianquan’s “a dish wrapped fried food” article (hereinafter referred to as “Lai Wen”), the introduction of dishes practices, I think it is not innovative dishes, but also It is not a new cooking method, but a new term for a fried recipe. In 1982 I followed Zhang Jigui master learning red technology. Master Zhang dishes have a name