黄焖鳗,是苏州松鹤楼名厨陈阿八在19世纪末创制的一款名菜.它选用当地特产——每年夏秋之季上市的“太湖粉鳗”,佐以板油、冰糖等17种辅调料,烹制而成.成菜后,色泽酱红、皮肥肉白、嫩而细腻、甜中带咸、营养丰富.现将黄焖鳗制法介绍如下: Yellow Braised Eel, is Suzhou Songhe floor chef Chen eight eight at the end of the 19th century created a famous dish.It uses the local specialty - every summer and autumn of the season listed “Taihu Lake eel”, with board oil, rock sugar, etc. 17 species Assorted seasonings, cooking and made into a dish, the color sauce red, fat white meat, tender and delicate, sweet with salty, nutrient-rich now yellow braised eel method is introduced as follows: