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文学家兼美食家汪曾祺先生曾写过《端午的鸭蛋》,描写了自己家乡高邮端午节吃咸鸭蛋的习俗。不知为何,我总感觉秋天才是吃咸鸭蛋的季节,或许因为中秋节的蛋黄月饼,亦或是秋天的鸭子特别肥美。大学时代,一次在学校附近吃小笼,也是菊黄蟹肥的季节,没有点略显奢侈的蟹粉小笼,而是点了份较亲民的咸蛋黄鲜肉小笼。没想到黄里透红的蛋黄泛着油光,和鲜肉拌在一起真是比蟹
Mr. Wang Zengqi, a writer and food writer, once wrote The Dragon Boat Egg, describing the custom of eating salted duck eggs in his hometown of Gaoyou Dragon Boat Festival. I do not know why I always feel that the fall is the season of eating salted duck eggs, perhaps because of the Mid-Autumn Festival egg yolk moon cakes, or the autumn ducks are particularly beautiful. University days, once in the vicinity of the school to eat crackers, but also the season of yellow crab fat, no point slightly extravagant crab dumplings, but ordered a more friendly than the salty egg yolk meat dumplings. I did not expect yellowing yellow egg yolks glowing, and fresh meat mix is really better than crab