- 杭州清蒸鰣魚
- 鰣魚不去鱗，鱗面朝上放砧板上，每隔2厘米直切一刀，刀深為魚肉的一半。火腿切4薄片，瓜、姜也批成片。
- 關(guān)注：334
- 峽江鰣魚
- 鰣魚，屬鯡科，它體扁而長，腹薄如刀，色白如銀，身帶銀光，形態(tài)美麗，古人又稱之"銀光魚"，是我國極其名貴的魚類。它肉細(xì)嫩，脂
- 關(guān)注：239
- 長江三鮮--鰣魚、刀魚、河豚
- 無為、和縣境內(nèi)的長江水域，盛產(chǎn)制魚、刀魚、河豚。這3種水產(chǎn)品不僅以各自獨特的風(fēng)味聞名全國，還因為它們上市時間短而愈加名貴。河豚
- 關(guān)注：324
- 清蒸鰣魚
- 鰣魚鱗白如銀，鱗層里積有脂肪，因此烹調(diào)時不去鱗。烹調(diào)方法清蒸、紅燒兩種，以清蒸為佳，色澤美觀，肉極肥嫩，口味鮮美，爽而不膩，若
- 關(guān)注：315
- 濱江鰣魚
- 濱江鰣魚
鰣魚是江都的水上特產(chǎn)，并且早就有了文字記載。民國《江都縣續(xù)志》記載：“鰣魚形秀而扁，似魴而身長。白色，鱗似梅瓣，其
- 關(guān)注：247
- 福山鰣魚
- 鰣魚，是蘇南長江口一帶特有的傳統(tǒng)水產(chǎn)佳肴。無論是清蒸、紅燒，均鮮美可口。此種名貴魚類，產(chǎn)地只限于虞澄一帶江面，且捕撈季節(jié)很短，
- 關(guān)注：245
- 張家港鰣魚
- 鰣魚為南方水產(chǎn)中的珍品，每年春末夏初入江產(chǎn)卵，在“小滿”至“芒種”期間為旺季。《本草綱目》載，鰣魚“夏初時有，余月則無，故名”
- 關(guān)注：245
- 酒釀鰣魚
- 酒釀鰣魚是張家港地方風(fēng)味名吃，深受群眾喜愛。做法是將鮮鰣魚去內(nèi)臟（不去鱗），洗凈放入適量酒釀和熟豬油，加蔥、姜、火腿片及調(diào)料，
- 關(guān)注：252
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