[转帖]大闸蟹72变

蒙汗药 · 发表于 2006-10-31 08:05:00

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&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp阳澄湖大闸蟹,这六个字的顶尖美味,刺激味蕾撩拨新神,每年十月如约而来挥之不去,它让整个秋天变的鲜美又肥硕.....
&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp清蒸大闸蟹,这是大闸蟹最经典的做法,这种做法主要突出螃蟹原汁原味,能最大限度地保持大闸蟹的色\香\味.蒸好的蟹色泽橙黄,肉鲜香甜美.翻开底盖,连着蟹背也一同剥开,蟹背里金色的膏肓就展现在眼前,仔细地把膏黄剥下来,浇上醋,放进嘴里,细细地品味,慢慢地嚼,膏香四溢.
&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp蟹粉三弄,指的是蟹粉炖蛋\蟹粉酥盒和蟹粉笼仔米饭.三弄放在长小碟上一并出来,有日式定食风味.蟹粉炖蛋,蟹粉盖面,入口滑溜甘香.第二道蟹粉酥盒也做的小巧,入口轻嚼,所有酥香蟹都一次在口中溶化.蟹粉笼仔米饭吃之前先要把蟹粉和米饭拌匀,米饭入口软糯甘香.
&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp蟹黄酿糯米,外层的糯米盒子用大虾\鱿鱼\猪肉\糯米粉以完美的比例混合而成.蟹黄酿于其中,面上用蟹肉点缀.淡一口,弹牙之余,埋藏在核心的蟹黄,仿佛突然地喷洒出来,满口余香.这道菜看似简单,但从外向内蕴含着绵滑\软糯\弹牙\浓郁....等各种各样不同的口感.
&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp蟹黄山芋羹,看来入口即化的山芋竟然在齿颊间有股柔韧的反弹嚼劲.而个性明亮的蟹黄更是化柔而不断的幽幽鲜香.出色的高汤也如润肤乳般抚摩着每颗敏感的味蕾.
&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp原只花雕局蟹\蟹粉明珠\山水豆腐煮膏煮蟹\巧手盐局蟹\干逼粉丝蟹\纸包腊味蟹\尖椒仔姜蟹...大闸蟹在望海天天渔港的"螃蟹美食节"正演绎着72变,多变的做法,不变的美味,相信定能让你大快朵颐.美食节期间.吃蟹还有美味蟹粥派送,购满6只蟹赠送花雕佐之.
&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp活动时间:2006年10月26日---2007年1月26日
&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp活动地点:望海天天渔港江北店/沙坪坝店
&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp&nbsp地址:江北区欧式一条街/沙滨路华宇.金沙港湾
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蒙汗药 · 发表于 2006-10-31 08:14:00

阳澄湖大闸蟹，只整过一次（表哥从上海带回来二十几只，吃得爽呀），确实霸道。。。。

拿笔晓声 · 发表于 2006-10-31 08:22:00

价位如何三？组织去fb哦，哈哈

零度←看我 · 发表于 2006-10-31 21:45:00

。。。这是个问题哈~

凯撒 · 发表于 2006-11-1 06:31:00

好贵哟.吃不起!唉!

西门 · 发表于 2006-11-2 08:12:00

味道的确巴适！吃过几只正宗的！<img alt="" src="/oldbbs/editorFace/thumbsup.gif" />

羔羊医生 · 发表于 2006-11-5 17:16:00

贵，但是值得！

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