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小蟹居的蟹黃面不愧是常年排在杭州前三的蟹黃面。

雞蛋麵非常有勁道，應該是過了最少2次冰水，在面熟透之後，把麵條放入冰水，徹底冷卻，面的結構就會發生變化，鬆散的麵條就會變得彈牙且勁道。

蟹肉蒸煮的時間剛剛好，肉質很Q彈，鮮甜可口，雖然有一點腥味，但是在加入了薑末蒜末蔥花後，這一點腥味幾乎可以忽略不計。

禿黃油鮮香醇厚，由於烹煮的途中加入了黃酒和料酒，所以吃起來有一點澹澹的酒香，而且不會太乾，不會出現卡喉嚨的感覺。

面不多，很快李瀟就按下服務鈴，讓小姐姐再送了一份過來。

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