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路灯下的夜晚,盘龙黄鳝散发的麻辣焦糊香气直冲鼻腔,泡椒黄喉在口齿间欻欻(chua)脆响,冒泡的冰啤和“江小白”携手登场,暑热未尽的空气在强力大风扇的搅和下,滋味四溢。重庆的夏天,热烈持久。人们吃火锅大多选择躲进空调屋,而大排档也可以露天,不热不火爆。这时,与外面袒肩露背,大快朵颐,猜拳声声的吃客们不同,厨师胡朝晖一
Night lights, panlong eel spicy scorched thickened fragrance straight nose, pickles yellow throat in the interdental 欻 脆 (chua) crisp, bubbling ice beer and “Jiang white” hand in hand, hot Unfinished air stirring in the powerful fan, taste overflowing. Chongqing summer, warm and lasting. Most people choose to hide in hot pot to eat air-conditioned house, while the food stalls can be open-air, not hot is not hot. At this time, with the bare shoulders back, blinkers, guess the sound of pocketed customers are different, chef Hu Zhaohui