干烧鱼翅 Dry-Braised Shark Fin | 川菜 Sichuan Cuisine Recipes
Автор: OverMud
Загружено: 2025-12-16
Просмотров: 1
Описание:
中国传统菜谱 - 川菜
Traditional Chinese Recipes -CHUAN
中文简介：
“干烧鱼翅”是传统高档宴席菜，将泡发好的鱼翅与调味料及上汤同烹，以干烧方式浓缩入味。成菜色泽红亮，汤汁稠浓，鱼翅爽滑透明，口感细腻，是体现厨师火候与调味功力的代表性菜品。
注：由于环境保护及动物保护原因，许多国家和地区已禁止或限制食用鱼翅。
English Summary:
Dry-Braised Shark Fin is a traditional high-end banquet dish in Chinese cuisine. Prepared shark fin is simmered with seasonings and rich stock using the dry-braising technique until the sauce is thick and the flavors are fully absorbed. The dish features a bright red color, glossy sauce, and silky texture.
Note: Due to environmental and wildlife conservation concerns, shark fin consumption is banned or restricted in many countries and regions.
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