制作泡椒酸辣龙利鱼的必杀技是金宝罗宋汤,它拥有极其柔和的酸甜口感,这种酸不是用醋等调味品勾兑出来的味道,再加上其里面有很多可见的蔬菜粒,赋予它天然的蔬菜香味,味道自然,颜色也很好。吴尘与美食结缘始于上世纪80年代末,“那个时候的想法很简单,因为父辈们都是一个工作干到老,所以我当时的想法也是既然选择了,就要当一生的事情做。”在吴总心中,烹饪就是将那些具有悠久历史的食品 The production of Pickle Chili Long Leishu nirvana is Jinbao borsch, it has a very soft sweet and sour taste, this acid is not mixed with vinegar and other condiments taste, plus it has a lot of visible Vegetable grains, give it a natural vegetable flavor, natural taste, color is also very good. Wu Chen and food began in the late 80s of last century, “At that time the idea is very simple, because the fathers are a job to do the old, so I was the idea is that since the choice, it is necessary to do things for life . ”In Wu’s heart, cooking is about having a long history of food