论文部分内容阅读
冬广州人御寒食法依然是以火锅和煲类为主。不过，喜欢觅食的一族会发现，“鱼头”却是今冬美食中的新宠。吃鱼头不是什么新鲜事，但当鱼头被披上“文化意蕴”的外套及被众多食肆同时推捧后，“鱼头”生意便格外火爆。顺德鱼头煲是一个继往开来的标记性菜式。在老字号广州酒家
Winter Guangzhou cold food method is still based on pot and pot-based. However, like to find a family of foraging will find that the “fish head” is the new darling of the winter gourmet. It is nothing new to eat the fish head. However, when the fish head is covered in a “cultural implication” jacket and touted by many restaurants at the same time, the “head” business is extremely hot. Shunde Fish Head pot is a mark of the past to open dishes. In the old Guangzhou restaurant