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“粉蒸”虽不是四川独有，但川菜的大家族中粉蒸菜肴绝对占据了一席之地，并且川味粉蒸菜还颇有自己的调味特色。在四川，粉蒸菜既可做成宴客硬菜，也可往小里算，归为川式小吃的行列。前者代表性的有川味粉蒸肉、粉蒸牛肉，后者有小笼蒸牛肉、达州羊肉格格等各种“格格”系列。

我在农村当知青时最喜欢做粉蒸肉。我喜欢用豆腐乳的水放入作为調味品。等几天到黄龙溪去看看，能否购买到竹蒸笼。竹蒸笼蒸出的肉味清香。

借用图片