珍珠鱼翅,安徽沿江高档名菜,以鱼翅配母鸡、虾仁、火腿及调料,放入砂锅炖至酥烂,鸡肉撕成丝垫在盘底,上放鱼翅,再盖上炒熟的虾仁,浇入原汤汁即成。这一味经炖制而的咸香味型莱肴,虾仁鲜嫩,鱼翅柔滑,色白酥烂,原汁原味。咸菜富含蛋白质、脂肪、钙、磷、铁、维生素 E 和 B 等营养成分,有益气、开胃、补虚功效。由于虾仁体内富含虾仁素,成熟后呈现淡淡的红色,经矾水搅打,清水冲洗,则变成洁白光滑,粒粒如珠之形,盖在金光闪闪的半透明 Pearl shark fin, Anhui along the high-end dishes to shark’s fin with hens, shrimp, ham and seasoning, into the casserole stew to Sulan, chicken torn wire mat at the end of the plate, put the shark fin, and then covered with fried shrimp, Poured into the original soup Serve. This is the braised and salty-flavored Pilai dishes, fresh shrimp, shark’s fin silky, white Sunsha, authentic. Pickles are rich in protein, fat, calcium, phosphorus, iron, vitamin E and B and other nutrients, there Qi, appetizers, tonic effect. Due to the shrimp body is rich in shrimp elements, maturity showed a touch of red, whipped by alum, rinse with water, then become white and smooth, such as bead-shaped particles, covered in glittering translucent