蟹黄汤包江苏传统美食,明、清时期已经享有盛誉。其特色是皮薄如纸,以制作“绝”、形态“美”、吃法“奇”出名。

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汤包

蟹黄汤包的制作原料为螃蟹的蟹黄和蟹肉,汤为原味鸡汤

其中龙袍蟹黄汤包和靖江蟹黄汤包较为出名,南京六合区常年举办龙袍蟹黄汤包节,此外扬州等地的汤包也非常有名。[1][2]

对大众文化的影响

参考文献

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