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来自维基百科,自由的百科全书
油爆双脆是一道经典鲁菜,因选用猪肚和鸡胗(或鸭胗)两样主料、成菜口感脆嫩而得名。
相传油爆双脆始于清代中期,食材讲究,选用肥厚的三层猪肚头,去除上下两层,只用中间一层肚仁,鸡胗去除表皮、只用内芯[1]。除选料外,此菜还讲究刀工精细、旺火速成[2],是中国菜中对火候的要求最为苛刻的菜肴之一,原名“爆双片”,后改名为“油爆双脆”[3]。袁枚的《随园食单》和梁实秋的《雅舍谈吃》中对此菜均给予高度赞誉[4]。
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