河南
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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