船菜,顾名思义就是船上吃的菜。品船菜宜在早春,在刚走出严寒的一抹春晖下一边品菜,一边品景,炊烟渐上,怡红快绿,此为人生一大幸事。小时候过完十五父亲便要带我回汉口祭祖,我们坐的船顺汉水而行,大几百里的水路船要走上两天两夜。我们自然是要在船上吃饭的,食材采购自客轮一路停靠的大小码头,食材货真价实,绝对新鲜。螺蛳、河蟹、青鱼、草鱼、水芹、河虾、春韭、青笋船家都是成筐成筐往船上拖。 Boat dishes, as the name suggests is the food on board. Ship vegetables should be in early spring, just out of the cold touch of spring Hui side of the next dish, while the scenery, smoke rising, Yue Hong fast green, this is a great blessing in life. When I was young, my father would take me back to Hankow to worship her ancestors. The boat we sat was traveling along the Han River, and hundreds and thousands of miles of waterway craft would take two days and two nights. We naturally want to eat on board, the ingredients are purchased from the size of the dock docked all the way, the ingredients are genuine, absolutely fresh. Lo snails, crabs, herring, grass carp, cress, shrimp, spring leek, bamboo shoots are into a basket into a basket to the boat drag.