骨酥刺烂技法精传世佳肴“化骨鱼”风行天下中国自古就有“无鱼不成席”的传统,但鱼好吃、刺难剔的繁琐之处严重影响了鱼食品的主流消费,使其很难成为宴席上的“当家菜”。自清朝年间流传于世的化骨鱼,却骨酥刺烂、肉嫩香软,相传慈禧太后当年为了饱尝鲈鱼美味,却又嫌剔骨太麻烦,所以便叫御厨们想办 Bone crisp bad skills fine world dishes “bone bone fish ” popular in the world China has “no fish no seats ” tradition, but the delicious fish, the tingling cumbersome severely affected the fish food Mainstream consumption, making it difficult to become a feast on the “home cooking.” Since the Ching Hai metaphysical bonefish, but crisp crisp, tender and soft, according to legend, the Empress Dowager Cixi year in order to taste the delicious bass, but too bored too bored trouble, so called the kitchen chef who want to do