论文部分内容阅读
丹桂飘香,金菊盛放的时节,也是螃蟹最肥美的季节。前两天,同学周云峰打电话来邀请我去苏州玩,“是吃大闸蟹的时候了”。我们同学7年,本科与硕士都住在一起,毕业之后南北奔走,我到北京,他则去了苏州,住处离阳澄湖不算远。李涣说:“蟹之鲜而肥,甘而腻,白如玉,黄如金,已造色、香、味三者之极,更无一物可以上之,和以他味,犹之以爝火助日,掬水益河”。这种天生味美的东西,做法最简单,调料也不复杂,黄酒仔
Osmanthus fragrant, Jinju Sheng Fang season, but also the most plump crab season. Two days ago, my classmate Zhou Yunfeng called to invite me to play in Suzhou. “It’s time to eat crabs.” Our classmates for 7 years, undergraduate and master are living together, after graduating from north to south, I went to Beijing, he went to Suzhou, Yangcheng Lake is not far away from accommodation. Li said: “Crab’s fresh and fat, sweet and greasy, white as jade, yellow as gold, has made the color, smell and taste of the three extremely, but no one can be on it, and to his taste, still Juhuohuo Help the day, Swill Yi River ”. This natural and delicious things, the practice is the simplest, seasoning is not complicated, yellow wine Aberdeen