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凌晨四點的蘇州,汪孟恭已在水產市場挑選活鱔。他的招牌「古法鱔絲面」堅持現殺現做:鱔魚剔骨成絲,豬油爆香姜蒜后快炒,淋上黃酒與醬油勾芡。面條七分熟撈出,澆鱔糊、撒胡椒,最后潑一勺滾油,“刺啦”聲中香氣四溢。食客贊嘆:“鱔絲軟糯帶脆,醬汁裹滿面條,連湯底都想喝光。”汪孟恭說:“鱔魚死后兩小時鮮味流失大半,必須爭分奪秒。”
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