在我的苏北老家,红白喜事宴席上,总离不开一道鲜美无比的韭菜乌贼汤。这道汤一般是在凉菜、小炒、大碗都上齐之后,大伙酒意已足,满腹肥甘油腻,一心想吃两口白米饭、喝点新鲜的汤时,它才适时地被端上来。舀上几匙汤泡米饭,那叫一个鲜,又清爽不腻,实在是压轴好菜。不能不佩服厨师的善解人意。 In my northern Jiangsu home, red and white wedding banquet, the total can not do without a delicious leek squid soup. This soup is generally served in cold dishes, fried dishes and bowls. After all the dishes have been prepared, everyone has enough alcohol and fat to eat two white rice and fresh soup. Spoon on a few spoonful of soup soaked rice, called a fresh, fresh and not greasy, it is finale good food. Can not but admire the chef’s understanding.