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四川潼南双江镇的白酥鱼是双江镇饮食文化的遗存之一。 建国初期,时任中共中央办公厅主任的杨尚昆,曾派人回家乡双江镇,请老厨师陈锡武进京为川籍首长们主厨。但陈锡武已年逾八十,不愿远离故土,便推荐其弟子邓林替他前往。这里提到的陈锡武便是白酥鱼的创制人。因此,白酥鱼也就随着他的高徒邓林进了中南海。白酥鱼进了中南海后,很快得到了众领导的喜爱和称赞。
The white crisp fish in Shuangjiang Town, Tongnan, Sichuan is one of the remains of the food culture in Shuangjiang Town. In the early days of the founding of the People’s Republic, Yang Shangkun, then director of the General Office of the CPC Central Committee, sent people back to Shuangjiang Town, his hometown, and invited old chef Chen Xiwu to Beijing to head chef of Sichuan. However, Chen Xiwu has more than 80 years old, do not want to stay away from homeland, it recommended his disciple Deng Lin to go for him. Chen Xiwu mentioned here is the creator of white crisp fish. Therefore, white crisp fish also with his disciple Dunlin into Zhongnanhai. White crisp fish into the Zhongnanhai, quickly got the leader’s love and praise.