在“食不厌精,脍不厌细”的今天,许多粗菜早就端不上台面了。但前不久笔者却在一家饭店品尝到一道风味独特的粗菜。这道菜以猪耳朵为原料,当然不是将整只“肉蒲扇”扔在餐桌上,而是颇费了一番刀工,把猪耳朵切成细丝,每一丝都带有那么一顶点软骨,同时调料也配得极好。用筷子夹起三两丝来,放在嘴里一嚼,便禁不住口角生津,让你越嚼越香,越嚼越想嚼。这道粗菜细吃的佳肴,被美其名曰“香茜顺风”。 In the “food is not too refined, not tired of meticulous” today, many dishes have long been on the table. But not long ago I was tasted in a hotel a unique flavor of the rouge. This dish is made of pig’s ear, of course, not the whole “meat palm fan” thrown on the table, but rather cost a lot of knife, the pig’s ear cut into filaments, each with a trace of apex cartilage, At the same time seasoning is also deserved excellent. Clips with chopsticks thirty-two silk come, put a chewing in his mouth, they can not help but mouth tingjin, so that the more you chew the more fragrant, the more chewing more want to chew. This roughage fine food, is the United States said “Xiang Qian downwind.”