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清明前刀鱼骨软如绵，汪孟恭的「刀鱼馄饨」将春日江鲜锁入纱衣！鱼茸剔骨如捧雪，混入猪肥膘提升脂香，馄饨皮擀得透映月影。鸡汤煮沸时馄饨浮沉如银鱼游弋，咬破薄皮涌出琥珀色汤汁。汪孟恭点睛：汤底漂嫩豌豆苗，鲜味瞬间立体！鱼茸滑嫩似初融春冰，尾调泛起淡淡荠菜香，江南春味在舌尖奔流。
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