你能想象,当温州特有的“敲鱼”拌上芥末时,该是怎样的味道?通常都是用来做汤、清炒的蛏子,被放入烤箱,并加入芝士粉、红酒等西式调料,又会给人带来什么样的口感?翻开以创新瓯菜为主要内容的《中国瓯菜(第一辑)》,像这样构思新颖的瓯菜数不胜数。 Can you imagine what it was like when Wenzhou’s unique “knocked fish” was mixed with mustard? Usually used to make soup, stir-fried razor clams, put into the oven and add cheese powder, red wine, etc. Western-style spices, will bring what kind of taste? Open with innovative dishes as the main content of the “Chinese Ou dishes (first series)”, such as the concept of novel Ou dishes numerous.