燕翅鲍参肚,这些年一直都在餐桌上摆着“高贵”的谱。也许是因为它们“价”高和寡,也许是因为人们在对待它们的态度上发生了某些改变,反正是在最近几年里,真正受高端食客追捧的好像只剩下鲍鱼和海参了。不过,食客的口味爱好总是多变的,前些年是以干鲍、干海参入肴走俏,而眼下则是活海参和鲜鲍大行其道。据成都一家时尚餐厅的总厨讲,用鲜鲍鱼做菜是当下的热门话题,而鲜鲍在他们餐厅卖断货也是经常发生的事情。问及原 Swallowtail abalone, all these years have been placed on the table “noble ” spectrum. Perhaps because of their high prices, perhaps because of some changes in people’s attitudes toward them, since in the last few years only abalone and sea cucumbers have left It’s However, patrons tastes and tastes are always changing, a few years ago is based on dried abalone, dried sea cucumber popular dishes, but now is the live cucumbers and fresh abalone popular. According to a chef at a trendy restaurant in Chengdu, cooking with fresh abalone is a hot topic at the moment, and it is often the case that fresh abalone sells out of stock at their restaurant. Asked the original