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by 劉海永

ebook

到宋朝吃大餐──

蟹釀橙、燒臆子、五色板肚、杞憂烘皮肘、櫻桃煎......

嘆為觀止的宮廷菜，敲鑼上菜

現代菜色的宋朝身世──

油條、鍋貼、西瓜在宋朝有沒有？和現在有什麼不同？

生活中的熟悉滋味，重新邂逅

這個時間吃什麼？怎麼吃──

早市吃早餐，涼飲消暑氣，年菜品春盤

對時間、時節的胃，最對味

大宋上菜，開動！