鲃肺汤

鲃肺汤中国苏州苏帮菜的著名传统菜式。以太湖鲃鱼(泡泡鱼)的肝脏及两侧嫩肉为原料,加高汤、绍酒、胡椒粉、火腿、香菇、笋片和豌豆苗。该菜式口感鲜嫩。1927年于右任曾作诗赞美木渎镇石家饭店的鲃肺汤[1]。传统上此菜式为夏秋季时令食品。

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