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宁波人过年桌上必备的名菜-新风鳗鲞，毛厨教你怎么储存和蒸制！
清代袁枚在《随园食单》上曾经提到:"台鲞好丑不一，出台州松门者为佳，肉软而鲜肥，出时拆之，便可当作小菜，不必煮食也。用鲜肉同煨，须肉烂时放鲞，否则鲞消化不见矣。冻之即为鲞冻，绍兴人法也。"因为"新风鳗鲞"肉质丰满，鲜咸合一，风味独具，所以很受人们欢迎，民间至今仍有"新风鳗鲞味胜鸡"之说。 折叠
宁波毛厨的宁波菜9/289
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