裏麵講很多美味佳肴就是從漁村的那些漁船上走出來的。香港至今還有這個傳統。現撈魚現場烹飪,以保持食材的鮮美。
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開個腦洞:有時候總忍不住好奇,為什麽小碼頭現撈現煮的魚就一點也不腥?是不是因為海風本身就帶著鹹腥味,把魚的腥味一並衝淡了
-老林子裏的夏天-
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05/15/2025 postreply
11:40:12
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LOL~ 好問題。我總覺得沿海一帶的人可能還覺得那才是鮮
-錦衣衛-
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05/15/2025 postreply
11:56:40
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