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杭州网-今日生活
31 分钟
春天美食上新了 熟醉沼虾个头大又入味 鲳鱼烧年糕肉嫩刺还少
然后是海鲜环节,家烧杂鱼很不错,是任何一家台州菜或者温州菜馆子里的必备。我最喜欢的是清蒸鹰爪虾,按我的理解,这种虾就是平时叫的“硬壳虾”,只有在新鲜的时候是完整的状态,但凡存放时间长了,虾头就掉了。以前吃的都是家烧版,很容易掉落虾头,这里一笼出来,每只虾都非常傲娇地维持着原样,而且虾肉水分依旧,Q弹有致。
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