《海洋渔业》杂志,年初起开设了“海味篇”这样的专栏,我在上面写了几篇文章,介绍的大都是一些“宫庭菜”。这些菜谱都有一个共同的特点,即有一个响亮的名称和一段与帝王将相密切相关的传奇。这样写的目的,并非赞美这些帝王将相,一方面是介绍有关食谱的故事,另一方面无非是向读者表明,这些编菜谱的人很有些商品意识,一道好的菜肴,不仅要色、香、味俱全,还要用文 Marine Fisheries magazine started a column entitled “Seafood Taste” from the beginning of this year. I wrote a few articles on it, most of which are about “Palace Cuisine.” These recipes have a common characteristic, that is, have a loud name and a legend that will be closely related to the emperors. The purpose of this writing is not to compliment these imperial masters. On the one hand it is to introduce the story of recipes, on the other hand nothing more than to show the readers that the people who compile the recipes are somewhat commodity-conscious. A good dish, not only color, , Taste, but also with the text