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江浙菜是八大菜系之一,菜品多以清鲜为主,材料鲜嫩、风格典雅。本次小编特意寻到了专门做江浙菜的师傅,为大家献上几道精美菜品。地道的口味,仿佛把我们带到了那乘着乌篷船、抚着桃花扇的江南水乡。水晶肴肉厨师好介绍这是一道已有三百年历史的江浙名菜,因肴肉出品光滑剔透,鲜亮透明,故冠有“水晶”之名。传说,张果老在品尝了此款佳肴后,推掉了王母娘娘的盛宴,可见其鲜美可口。菜品制作的要点,在于“火候”二字,一定要够时间,才能做出嫩滑的口感。
Jiangsu and Zhejiang cuisine is one of the eight major dishes, mostly fresh dishes, fresh materials, elegant style. This Xiaobian deliberately made a special Jiangsu and Zhejiang cuisine master, presented a few delicate dishes for everyone. Authentic taste, as if took us to the boat that took the canopy, caress Peach fan of the Yangtze River. This is a famous dish of Jiangsu and Zhejiang, which has a history of 300 years. Because of the smooth and transparent meat and meat produced, it is so bright and transparent that it has the title of “crystal”. Legend, Zhang Guo always tasted this section after the delicacy, pushed away the feast of the Queen Mother, we can see its delicious. The main points of dish production, lies in the “heat” character, must have enough time to make tender and smooth taste.