提起我的家乡寺前镇的酸黄菜,凡是外地来这儿品尝过的人都会啧啧称赞。酸黄菜,酸黄菜,又酸又黄的菜。你可别以为它名中带个菜字,就小瞧它,以为是蔬菜。哈哈,你若是这么想,那就大错特错啦。它根本不是蔬菜,而是宴席中的一道下酒菜。它之所以得此美名,原因有三:一是味中略带酸味;二是黄得令人眼馋;三是下酒美味。 Mention of my hometown before the temple town of acid yellow cabbage, all those who come here to taste the field will be astonished. Sour yellow, sour yellow, sour and yellow. You do not think it name with a vegetable word, look down on it, that is vegetables. Haha, if you think so, it is wrong. It is not a vegetable at all, but an appetizer in a feast. The reason why it got this reputation, for three reasons: First, slightly sour flavor; second, yellow was envious; Third, tasty wine.