每年初夏,梅子初黄时,河虾有籽、有脑时,我有一种期盼,盼龙祥的电话,等吃三虾宴。每年的三虾宴结束时,每名被邀的食客还能得到一瓶他自制的虾子酱油,给人一个夏季的鲜美。因为年复一年,便成了心里的期待。甲午端午后一周,正是24个节气中的“芒种”日,“三虾宴”如期在苏州新聚丰菜馆拉开帷幕,食者基本固定,有记者、书画家、作家、美食评论家、餐饮企业家,今年还来了几个中央电视台的,有主持、编导等, Early summer of each year, plum first yellow, shrimp seeds, brain, I have a look forward to, hope Longxiang phone, eat three shrimp feast. At the end of each of the three shrimp feasts each year, each invited diner can get a bottle of his homemade shrimp sauce, giving a summer of delicious. Because year after year, it has become the heart of expectations. One afternoon in the afternoon of Jiawu Dang, it is exactly the 24 solar terms that “day” and “three shrimp feasts” opened in the new Jufeng restaurant in Suzhou. The eater was basically fixed with reporters, calligraphers, writers, Food critics, catering entrepreneurs, this year also came a few CCTV, there are hosting, director, etc.,