说实话,苏州一个月也吃不完..._永根
鳝鱼骨于枫镇大面的汤底,就好像虾子于酱油,都是苏州人极致又不浪费的底色。 “酱鸭烧制前是必须要盐渍的,成品以咸鲜收口,鲜劲十足;卤鸭是新鲜肥鸭,烧制成品后,鸭肉更鲜嫩,甜味略重”,而且“卤鸭必须在鸭肥美之…
Source: sohu.com
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鳝鱼骨于枫镇大面的汤底,就好像虾子于酱油,都是苏州人极致又不浪费的底色。 “酱鸭烧制前是必须要盐渍的,成品以咸鲜收口,鲜劲十足;卤鸭是新鲜肥鸭,烧制成品后,鸭肉更鲜嫩,甜味略重”,而且“卤鸭必须在鸭肥美之…