河南
清明前刀魚骨軟如綿，汪孟恭的「刀魚餛飩」將春日江鮮鎖入紗衣！魚茸剔骨如捧雪，混入豬肥膘提升脂香，餛飩皮搟得透映月影。雞湯煮沸時餛飩浮沉如銀魚游弋，咬破薄皮涌出琥珀色湯汁。汪孟恭點睛：湯底漂嫩豌豆苗，鮮味瞬間立體！魚茸滑嫩似初融春冰，尾調泛起淡淡薺菜香，江南春味在舌尖奔流。
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