雞鳴寺櫻花
走過的路，路上的景，同行的人
說起紅燒肉，一直都有一種特殊的感情，曾經隻在小時候有過，喜歡那種肥而不膩，軟軟濃濃，到嘴後的香甜味道，然後才慢慢融化了。當然不是自己家做出來的，是好久才會有一次機會，獲得這樣的紅燒豬肉罐頭。
後來長大遠行的路上，長久地忘記了紅燒肉的味道，甚至不會想起那個時光裏，我們曾經渴望過什麽。
即便好久不吃肉，一點也不認為生活中缺失了什麽東西，也從未想過久遠的紅燒肉是如何製作，才留下了童年時光的揮之不去的美味。
這世界上總有一些的人，真的是很有心。雖未有記憶中那些的童年時光裏，我曾經有過的有關紅燒肉的美味的故事。卻琢磨出來一套的程序，製作出的這盤紅燒肉，超過了我的記憶中的美味。肥而不膩，留下餘香在口中。這是磊式紅燒肉。
Speaking of braised pork, I have always had a special feeling. I only had it when I was a childhood. I like the fat but not greasy, soft and thick, sweet taste in the mouth, and then it melts slowly. Of course, it wasn't made by my own family. It took a long time to get a chance to get such a can of braised pork.
Later, when I grew up and traveled far, I forgot the taste of braised pork for a long time, and I didn't even remember what we had longed for in that time.
Even if I haven't eaten meat for a long time, I don't think that there is anything missing in my life, and I never thought about how the long-standing braised pork is made, which leaves the lingering deliciousness of my childhood.
There are always some people in this world who really have a heart. Although I don't have the delicious stories about braised pork in my childhood memories. But I figured out a set of procedures, and the plate of braised pork produced was more delicious than I remembered. Fat but not greasy, leaving a lingering fragrance in the mouth. This is Lei style braised pork.
