在烹饪中加酒是一种由来已久的习俗,去腥解腻,又能增加风味,大名鼎鼎的红酒炖梨、红酒鹅肝、白葡萄酒煮青口就将食材与酒的品质双双推到了极致。在中国,不但有酒香草头这样的热菜,很多例如醉虾醉蟹这样的酒糟美食也是不胜枚举。加多少酒,什么时候加,闷糟还是挥发……都有严格的讲究,在选酒上,各地口味的不同也造就了不同的做法。 Wine in cooking is a long-standing custom, to fishy greasy, but also increase the flavor, the famous red wine stewed pears, red goose liver, white wine boiled green mouth both the ingredients and the quality of wine pushed to the extreme . In China, there is not only such hot dishes as vanilla grass, but also a lot of gourmet dishes such as Drunken Shrimp and Dried Crab. How much wine to add, when to add, boring or volatile ... ... have strict stress on the wine selection, different tastes have also created a different approach.