“怀胎鲜鱼”是杭州传统名菜之一。它的制作方法是:选取上好鲜鱼,从背部剖开,取出鱼脊骨,在鱼腹内填入虾仁、香菇、火腿、葱、姜、料酒等佐料,然后用猪网油包好入锅蒸制而成。“怀胎鲜鱼”的特点是细嫩鲜美,汤清肉嫩,清香飘逸,可谓别具一格。 “Pregnant fish” is one of Hangzhou’s traditional dishes. Its production method is: Select the best fresh fish, cut open from the back, remove the fish spine, fill in the fish belly shrimp, mushrooms, ham, spring onion, ginger, cooking wine and other condiments, and then wrapped with pork net oil Wok steamed. “Pregnancy fish” is characterized by delicate and delicate, Tang Qing Rounen, elegant fragrance, can be described as unique.