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在上海,有一家以上海本帮菜和香港菜为主的餐厅。这家餐厅有一道招牌菜——江南红烧肉,用古朴雅致的陶罐盛着方方正正的肉块,每一块都油亮地泛着红光,火候拿捏得十分到位,肉皮糯且微微弹牙,汁甜而不腻,十分符合上海的传统口味和偏好。江南红烧肉供不应求。它为什么这么受消费者的欢迎呢?这就要说起三样东西:红烧肉、秤和翡翠。在这个餐厅,作为招牌菜的江南红烧肉选料极其讲究,是从一种叫“两头乌”的猪身上选用的肉。这种猪顾名思义,是两头黑、中间白的猪,肉质细嫩且
In Shanghai, there is a Shanghai-based cuisine and Hong Kong-based restaurant. The restaurant has a signature dish - Jiangnan braised pork, with a simple and elegant pottery square filled with square pieces of meat, each shiny red glow, very well placed to heat up, skin waxy and slightly bombs , Sweet and not sweet, very much in line with Shanghai’s traditional tastes and preferences. Jiangnan braised pork in short supply. Why is it so popular with consumers? Here are three things to talk about: braised pork, scales and jadeite. In this restaurant, as a signature dish of Jiangnan Braised pork meat is very particular about the choice is from a called “two black ” pig body selected meat. As the name implies, this pig is black and white in the middle, with delicate meat