回国美食(4)

清蒸从化水库鳊鱼。

蚝油辣椒蒸水库大鱼头。大头鱼那么大一条,就是头好吃,其他部分不太感冒。

3-4月是苦笋、滑蕨的季节。在餐厅吃过一顿,觉得还不错,可是还是偏好嫩的甜笋。在市场,两三块一大把,买来炒炖好的半肥瘦猪肉,不需加太多味料,即鲜美可口。但害怕湿毒,还是不敢吃太多。

红葱头蒸福寿鱼。红葱头是当地人给的,福寿鱼则要挑大条的,小的泥味重。记得以前在大学饭堂吃的福寿鱼,那股腥味想起都有点恶心。

大厨的拿手菜,紫苏焖鸭。多多紫苏,好味到飞起~~

ps。跟帮主去鲜果捞还是什么的,那杯芒果奶超级好喝,极度怀念ing

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