凤尾虾这道菜由来已久,虾的尾巴并不去掉,看起来很像凤尾,因此得名。虾肉洁白,尾壳鲜红,配上青菜,艳丽非凡!过年最适合做这道菜,看起来就热热闹闹!吃起来清鲜爽口,还具有极高的营养价值。凤尾虾是一道南京的传统名菜,在上世纪四十年代张通之的《白门食谱》中记载:“至凤尾虾之作法, 系虾之上半去壳,下半仍留,炒熟时,上白而下红, 宛如凤尾。” This dish of prawn for a long time, shrimp tail is not removed, looks like Pteris, hence the name. Shrimp white, the tail shell red, coupled with vegetables, gorgeous extraordinary! New Year is best suited to do this dish, looks bustling! Eat fresh and refreshing, but also has a high nutritional value. Prawn is a traditional dish in Nanjing, in the 1940s Zhang Tong’s “White Recipe” records: "To the practice of prawn shrimp, shrimp on top of the shell, the remaining half still, Fried, white and red, like Pteris.