AI 寫的文案總感覺少了點靈魂，這次有空就自己寫。這次回台灣帶我太太上山下海去吃好料。下海是去台南魚塭旁的一間無名魚寮（太太：怎麼又是魚寮？）一尾簡單的煎南洋鯽仔，魚肚塞點蒜頭鹽巴，煎到赤脆乾香的魚皮和鮮甜到口齒留香的魚肉，儘管作為太湖邊長大的水鄉姑娘，從小吃過魚鮮無數，但這尾煎南洋鯽仔達到了她人生味蕾的高峰，超越了她這輩子所有吃過的煎魚。上山是去宜蘭大名鼎鼎的蘭城晶英吃那鼎鼎大名的櫻桃霸王鴨，一鴨五吃，吃鴨夠夠，有夠鴨霸。第一吃櫻桃鴨握壽司，金黃酥脆的烤鴨皮、豐腴肥美的鴨油、和清爽可口的醋飯，把一碗烤鴨飯的精華濃縮在一口握壽司中，保證讓日本人看了懷疑人生：這也叫壽司？
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