爱人从老家扬州回来,带了些蒲包肉。蒲草编得匀致,已被煮得深赭,仿佛有了岁月的包浆,一只只小葫芦似的。记得汪曾祺小说中曾提到蒲包肉:“用一个3寸来长直径寸半的蒲包,里面衬上豆腐皮,塞满加了粉子的碎肉,封了口,拦腰用一道麻绳系紧,成一个葫芦形。煮熟以后,倒出来,也是一个带有蒲包印迹的葫芦。切成片,很香。” My lover came back from her hometown Yangzhou, brought some pupao meat. Pucao compiled uniform, has been cooked deep ocher, as if with the years of the pulp, a small gourd like. Remember Wang Zengqi novels had mentioned Bupai meat: "with a 3-inch to the long diameter of half a purse, which lined with tofu skin, stuffed with added powder of minced meat, sealed the mouth, stopped by a hemp rope Tight, into a gourd-shaped. Cooked later, poured out, but also a gourd with a bag of printed baguette, cut into pieces, very fragrant.