酸菜坨坨鸡
由彝族自制酸菜、土鸡等为原料做成,其肉块如同“坨坨肉”般硕大,故称“坨坨鸡”。
其汤酸咸适度,口感甚佳,酒后饮之可解酒及除油腻。喝汤所用的勺子系木制,彝人称作“马食子”,一般为一人一只,也有同桌共用一只的情形。
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