“煎炒烹炸,蒸煮熏酱”是中式菜肴的主要制作手段。“蒸宴”起源于民间宴用的“八大碗”,以后又逐步发展,形成一大菜系。清末北京前门外鲜鱼口及西单缸瓦市等处,均有以蒸宴为主的饭庄,清宫中也常用,但如今却几乎被人们遗忘了。这里,向您介绍一组喜庆蒸宴菜谱,祝全国千百万个家 “Fried fried, cooked smoked sauce” is the main production of Chinese dishes. “Steamed Feast” originated from the “Eight Bowls” of folk banquet, and then gradually developed to form a major cuisine. Fresh fish in front of Beijing at the end of the Qing Dynasty and the Xidan Municipality of Shiva, etc. are all based on steaming feast, the Qing Palace is also commonly used, but now almost forgotten by people. Here, introduce you to a group of festive banquet recipes, I wish millions of homes across the country