龙虾、螺蛳、五香豆腐干是儿时记忆中爷爷饭前小酌的恩物。那时生活过得比较清苦,爷爷偶尔改善一下,酒渴思饮,便唤我去拷几斤沙优黄酒。佐酒的无非是这几样小菜。那时的龙虾可没有现在这么金贵,河浜、沟头、水边俯拾皆是。也没有现在种种热烈奔放的做法,动辄十几种调料。我记忆中大抵是放盐清煮,如要稍微考究点,则用酱油辅以葱姜红烧,若还想奢侈一下,则放入八角、桂皮。那时 Lobster, snail, spiced dried bean curd is a childhood memory of Grandpa dinner grace thing. At that time, life is rather bitter, my grandfather occasionally improve, drink thirst, then call me to copy a few pounds Shayou rice wine. Zuojiu nothing more than these kinds of side dishes. At that time the lobster may not be so expensive now, river Bang, ditch head, water abound. Nor is there any warm and imaginative practice nowadays, and there are dozen kinds of spices at every turn. My memory is probably put salt and cook, if you want a little thoughtful point, then use soy sauce supplemented with onion ginger braised, if you want extravagance, then add star anise, cinnamon. At that time