“顺风”,猪耳朵是也。旧时,它是乡野布衣的美食,一般是上不了桌面的。其实“顺风”虽为猪的低档原料,只要烹调得好,风味决不亚于高档菜肴。那一天,笔者的一位亲戚乔迁新居,相约到“谭鱼头川菜馆”吃饭,席间服务小姐端上一浅口瓷钵,钵中一张张绝薄如纸,有巴掌那样大小的菜肴在 “Downwind” pig ears are also. Old, it is commonplace commoner food, usually not on the desktop. In fact, “downwind” Although the pig’s low-grade raw materials, as long as cooking well, the flavor never inferior to high-end dishes. That day, a relative of the author moved to a new home, meet to the “Tamarindo Sichuan Museum” to eat, the end of service lady end of a shallow porcelain bowl, a bowl of thin as paper, slap-and-slavery dishes