鸡鸣寺樱花
走过的路，路上的景，同行的人
说起红烧肉，一直都有一种特殊的感情，曾经只在小时候有过，喜欢那种肥而不腻，软软浓浓，到嘴后的香甜味道，然后才慢慢融化了。当然不是自己家做出来的，是好久才会有一次机会，获得这样的红烧猪肉罐头。
后来长大远行的路上，长久地忘记了红烧肉的味道，甚至不会想起那个时光里，我们曾经渴望过什么。
即便好久不吃肉，一点也不认为生活中缺失了什么东西，也从未想过久远的红烧肉是如何制作，才留下了童年时光的挥之不去的美味。
这世界上总有一些的人，真的是很有心。虽未有记忆中那些的童年时光里，我曾经有过的有关红烧肉的美味的故事。却琢磨出来一套的程序，制作出的这盘红烧肉，超过了我的记忆中的美味。肥而不腻，留下余香在口中。这是磊式红烧肉。
Speaking of braised pork, I have always had a special feeling. I only had it when I was a childhood. I like the fat but not greasy, soft and thick, sweet taste in the mouth, and then it melts slowly. Of course, it wasn't made by my own family. It took a long time to get a chance to get such a can of braised pork.
Later, when I grew up and traveled far, I forgot the taste of braised pork for a long time, and I didn't even remember what we had longed for in that time.
Even if I haven't eaten meat for a long time, I don't think that there is anything missing in my life, and I never thought about how the long-standing braised pork is made, which leaves the lingering deliciousness of my childhood.
There are always some people in this world who really have a heart. Although I don't have the delicious stories about braised pork in my childhood memories. But I figured out a set of procedures, and the plate of braised pork produced was more delicious than I remembered. Fat but not greasy, leaving a lingering fragrance in the mouth. This is Lei style braised pork.
