鱼汤
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(鱼(yú )汤(tāng ),鱼(yú )汤(tāng ))
用(yòng )鱼(yú )加(jiā )佐(zuǒ )料(liào )和(hé )水(shuǐ )烹(pēng )煮(zhǔ )的(de )汤(tāng )类(lèi )菜(cài )肴(yáo )。
《水(shuǐ )浒(hǔ )传(chuán )》第(dì )三(sān )八(bā )回(huí ):“戴(dài )宗(zōng )便(biàn )唤(huàn )酒(jiǔ )保(bǎo ),教(jiāo )造(zào )三(sān )份(fèn )加(jiā )辣(là )点(diǎn )红(hóng )白(bái )鱼(yú )汤(tāng )来(lái )。”
清(qīng )得(dé )硕(shuò )亭(tíng )《草(cǎo )珠(zhū )一(yī )串(chuàn )·名(míng )胜(shèng )》:“乘(chéng )舟(zhōu )二(èr )闸(zhá )欲(yù )幽(yōu )探(tàn ),食(shí )小(xiǎo )鱼(yú )汤(tāng )味(wèi )亦(yì )甘(gān )。”
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