Page 73 - 亚运中文实用手册电子书 单页

5. 宋嫂鱼羹：创制于南宋，宋嫂鱼羹通常将鳜鱼或鲈

鱼蒸熟后剔去皮骨，加上火腿丝、香菇、竹笋末、鸡汤等
配料烹制而成。成菜后，色泽油亮，鲜嫩滑润，味似蟹肉。

5. Sister Song’s Fish Broth: Originated in the Southern Song
Dynasty (1127–1279). It is made by deboned mandarin fish or
weever stewed with shredded ham, mushrooms, minced bamboo
shoots, chicken soup and other condiments. The dish is beautiful,
tender and fresh, with a taste of crab.

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