有些美食做起来很麻烦,比如,敲鱼与捶鸡。都是手工活计,很考验厨师的手艺,一个敲,一个捶,两个动词,干净利索,绝不拖泥带水。经过敲或捶,鱼和鸡的味道会有些特别。敲鱼是温州菜,作家林斤澜很擅长做家乡的敲鱼。敲鱼的制法奇特而且考究,选用刺少、肉质厚实的鲜鱼,去皮剔骨后,从背部将鱼剖成两半,再切成薄鱼 Some cuisine is very troublesome to do, for example, knocking fish and hammering chicken. Are manual work, it is testing the skills of the chef, a knock, a hammer, two verbs, clean, never sloppy. After knocking or hammering, fish and chicken taste a bit special. Chop fish is Wenzhou cuisine, writer Lin Gu Lan is very good at doing knocking fish hometown. Method of striking fish strange and elegant, use less thorn, fleshy thick fish, peel boning, split the fish from the back in half, and then cut into thin fish