小蟹居的蟹黄面不愧是常年排在杭州前三的蟹黄面。

鸡蛋面非常有劲道，应该是过了最少2次冰水，在面熟透之后，把面条放入冰水，彻底冷却，面的结构就会发生变化，松散的面条就会变得弹牙且劲道。

蟹肉蒸煮的时间刚刚好，肉质很Q弹，鲜甜可口，虽然有一点腥味，但是在加入了姜末蒜末葱花后，这一点腥味几乎可以忽略不计。

秃黄油鲜香醇厚，由于烹煮的途中加入了黄酒和料酒，所以吃起来有一点澹澹的酒香，而且不会太干，不会出现卡喉咙的感觉。

面不多，很快李潇就按下服务铃，让小姐姐再送了一份过来。

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