{"ops":[{"attributes":{"class":"normal-img"},"insert":{"native-image":{"alt":"read-normal-img","url":"https://b2.sanwen.net/b_article/0c20ca5863d1b621bb87824a8b2c43bdb7b2dfa2.jpg","width":1080,"height":719,"size":487000,"status":"loaded"}}},{"insert":"有一道菜\n名為文人風(fēng)骨\n味道最是一絕\n\n須用尖刀\n把動(dòng)物的脊柱挑出來\n洗凈下鍋大火燉爛\n待到湯色泛白\n連骨頭也開始酥軟\n配上蘸料\n香甜可口\n松軟酥脆\n\n這菜對(duì)脊柱也有要求\n太重的骨頭盛不下\n太硬的骨頭燉不爛\n這些脊柱\n食客們都不稀罕\n要選輕而軟的脊柱\n才能入味\n\n燉好的脊柱\n須要用金碗盛放\n且不論這文人風(fēng)骨味道如何\n只要用金銀裝飾\n哪怕是爛泥也有大把人搶著來嘗\n\n放進(jìn)嘴里細(xì)細(xì)地咀嚼\n努力從里面品出什么味道來\n還要裝模作樣\n對(duì)其他人說\n普通人\n是不能夠來鑒賞的\n\n"}]}