琥珀流光“三不沾”  

Amber-Like“Sanbuzhan”

作　　者：牧桐 

机构地区：[1]不详

出　　处：《走向世界》2025年第13期72-73,共2页Openings

摘　　要：“三不沾”这道菜,你是否听说过?在小红书的热门分享中,你是否曾偶遇过它的身影?又或许已被它吸引,去打卡体验过呢?“三不沾”又名“桂花蛋”,外形似糕非糕、似粥非粥,口感软绵柔嫩,老幼皆宜。“三不沾”的身世成谜,来源已不可考。有一种流传的说法认为。The source of“Sanbuzhan”(a dish made of egg,lard and flour)is unverifiable.It is said that the dish originated in the late Qing Dynasty,and was a royal dish.According to legend,Emperor Qianlong praised the dish profusely after tasting it,and then gave it the simple and apt name“Sanbuzhan”because it did not stick to plates,teeth or chopsticks.

关 键 词：小红书 桂花蛋 热门分享 三不沾 

分 类 号：TS972.2[轻工技术与工程]