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530、谢无量至成都味之腴小吃店尝其特色菜东坡肘子,此肴以原汁慢煨,配以雪山大豆,故而肥而不腻,浓而不粘,色白味鲜,再与浇上红油的凉拌鸡,均属上乘。谢更对市招“味之腴”三字青睐,称书写者功底不凡,店主说,此乃集苏字。谢说:“我说成都就没有人能写出这样的字。”531、李劼人在成都大学任教授时,取《诗经·小雅》名开办小雅菜馆,夫妻亲自下厨做菜,只经营面点和风味菜,每周一换时令莱,但仍保留菜馆特色菜特味鸡、厚皮菜烧猪蹄、青笋烧鸡、夹江腐乳叶蒸鸡蛋、肚丝炒绿豆芽。
530, thank immeasurable Chengdu taste of the snack bar taste their specialty Dongpo elbow, the dish slow simmer juice, together with the snow-capped mountains, so fat but not greasy, thick and not sticky, white and fresh, then with the pouring Cold chicken on the oil, are excellent. Xie Xie on the city recruit “taste of yi” words favored, said the writer extraordinary skill, the owner said, this is a collection of characters. Xie said: “I said no one in Chengdu could write such a word.” 531 Li Yongren, a professor in Chengdu University, took the poem “Xiaoya” in the name of Xiaoya Restaurant. Pasta and flavor dishes, weekly change of seasonal Lai, but still retain the restaurant specialties chicken, thick vegetable burning pig’s trotters, greens roasted chicken, Jiajiang fermented bean curd leaf steamed eggs, belly fried green bean sprouts.