我曾经吃过用过山峰(毒蛇的一种)做的火锅,蛇肉吃来脆嫩清香,汤味鲜甜。吃完蛇肉后,餐厅还上了一道用蛇血、姜蓉、菜心粒炒的饭,蛇血包裹着饭粒,暗红晶莹,香润不腻,令人回味!Q:请问传统粤式火锅(打边炉)都是用砂锅、炭炉的吗?A:在没有煤气炉、电磁炉的年代,使用炭炉就像使用煤炉一样,是很自然的事。砂锅加温后散热慢,保温好,是广东人喜爱的烹饪工具。 I used to eat the hotpot made of the mountain (a kind of poisonous snake), the snake eats crisp fragrance, the soup is sweet. After eating snake meat, the restaurant also went on a dish with snake blood, ginger, cabbage heart fried rice, snake blood wrapped rice, dark red crystal, fragrance is not greasy, it is memorable! Q: Will the traditional Cantonese A: No gas stove, induction cooker in the era, the use of charcoal stove is like using a coal stove, is a very natural thing. Casserole heating slow cooling, good insulation, Cantonese favorite cooking tools.