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  • 美食文化 > 传统湘菜

    发丝牛百叶'Quick-fried Julienne Ox Tripe'

    典故:“发丝百页”、“酸辣牛蹄筋”、“烩牛脑髓”素称“牛中三杰”,历为传统湘菜名品。上世纪四十年代,著名历史学家郭沫若偕著名作家廖沫沙来长,造访湘籍著名戏剧家田汉,闲聊中谈到长沙美食“牛中三杰”,印象极深。谈毕,田汉宴请郭老一行品尝“牛中三杰”。
    特点:脆嫩鲜香、酸辣爽口、丝细如发。
    Quick-fried Julienne Ox Tripe Allusion: As traditional Hunan dishes, Quick-fried Julienne Ox Tripe, Hot and Spicy Beef Tendons and Stewed Beef Medulla share the reputation of three famous dishes about ox. In the 1940s, Guo Moruo, a well-known historian and Liao Mosha, a famous writer visited Tian Han, a celebrated dramatist, chatting about these three famous dishes about ox. After chatting, Tian Han treated them with these three famous dishes about ox. Characteristics: crispy and tender, tasty and refreshing, finely cut as a hair.
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