以前北京人几乎不做清蒸鱼的,因为地域关系和储存条件有限,京城的鱼大都不很新鲜,有的鱼甚至会有“压仓臭”。因此,做这样的鱼只能多放大料、花椒,“浓墨重彩”才能烹出一点好味道。这是后来体会到的,之前我等南方人一直以为北京人老土,做鱼只会大把放香辛料,大锅炖烧。 Beijingers used to do steamed fish, because of the limited geographical relations and storage conditions. Most of the capital’s fish are not very fresh, and some fish even have “stinking”. Therefore, to do such a fish can only enlarge the material, pepper, “thick” in order to cook a little good taste. This was later realized, before I wait for the southerners have always thought that Pekingese, the fish will only make a lot of spices, cauldron stew.