摘要
软兜长鱼是一道享有盛名的淮安特色菜肴,其制作工艺考究,风味独特,深受人们的喜爱。经过多年的继承和发展,出现了软兜长鱼的多种不同制作工艺,本文将现有工艺方法进行总结归纳,以便人们参考并为今后的工艺改进和标准化研究奠定基础。
Ruandou eel of the Huaiyang dish enjoys a tremendous popularity among people for its unique craftsmanship and special flavor. After decades of development and inheritance, several kinds of craftsmanship came into being. The author makes a summary of its cooking method, hoping to lay a foundation for further improve- ment and a relevant standardization research.
基金
2008年淮安市科技项目"淮扬菜标准研究"阶段性成果
关键词
软兜长鱼
淮扬菜
制作工艺
Ruandou eel
Huaiyang dish
craftsmanship
