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在苏州的菜谱中有三大“黄焖”菜记载,一直被业内人士传颂。三大“黄焖”菜即黄焖河鳗、黄焖栗子鸡、黄焖着甲。这三大黄焖菜之所以被人敬仰,受消费者青睐,主要是烹制工艺精湛、口味突出、食材引人入胜,也是经典名菜传承发展而成的苏州名菜,顾禄所著《桐桥倚棹录》中和袁枚所著《随园食单》中都能找到这些名菜的踪影,亦是苏州秋冬季应时名菜,旧时在吴门名菜馆中均有应市,但唯有松鹤楼最为闻名,据《醇华馆
There are three major recipes in Suzhou, “Yellow Braised” records, has been praised by the industry. Three “Yellow Braised ” Dish that yellow stew eel, yellow stewed chestnut chicken, yellow stew with a. The reason why these three yellow Braised vegetables are respected, favored by consumers, mainly cooking skills, tastes prominent, attractive ingredients, but also the development of classic dishes from the Suzhou cuisine, Gu Lu by the “Tong Bridge Reliance Sui recorded ”and Yuan Mei book“ with the park food orders ”can find traces of these dishes, Suzhou is also a seasonal dish in autumn and winter, the old restaurant in Wumen should have the city, but only Songhe The most famous floor, according to "alcohol Museum