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<p>《山家清供》里评价这道菜“使人有新酒菊花、香橙螃蟹之兴”。</p>
<p>鲜美的蟹肉与橙肉清甜交织，融合橙皮的甘香，鲜甜在舌尖蔓延。八百多年过去，这道菜仍是是不少杭州人一眼就能认出的菜品。</p>
<p>甜橙做盏，酿以蟹肉。这道蟹酿橙曾是南宋宫廷与文人宴席的珍馐，一人一橙，分量精巧。蟹橙的CP组合，还有“橙（诚）心蟹（谢）意”的谐音寓意。</p>
<p>明天，“老姜”就带大家走进浙江西子宾馆，请中国烹饪大师朱启金，为大家带来这道将饮食升华为美学追求的蟹酿橙。</p>
<p>如果您也爱吃杭帮菜，欢迎在评论区，写下您对杭帮菜印象。同时进入潮新闻APP，在潮客频道，进入<a href="https://tidenews.com.cn/native/circle_page.html?id=11&amp;source=weixin" target="_self"><span href="https://tidenews.com.cn/native/circle_page.html?id=11" _href="https://tidenews.com.cn/native/circle_page.html?id=11">吃货圈</span></a>，分享您的杭帮菜体验，我们还将从吃货圈分享读者中抽取8位，一起品尝这12道杭帮菜。</p>
<p><br style="text-wrap-mode: wrap;"></p>
<p><br></p><div class="moreInfo2"><p>“转载请注明出处”</p></div>

宋代的精致生活，你爱了吗

这道很“作”的菜，别和清汤鱼圆搞混了

大厨说油爆虾很“澎湃”，你能理解吗？

你敢信？完成一道宋嫂鱼羹，只要三个步骤

杭州名菜宋嫂鱼羹传承800多年，原为南宋时期风味鱼羹，获宋高宗赐名后名声大振。该菜品制作简单，仅需三步即可完成。明日，中国烹饪大师张守双将在杭州友好饭店揭秘这道名菜的制作过程。