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■ 名菜故事：
粤菜中三大天然香料——紫苏、薄荷和金不换，梅县人独爱金不换，尤爱与贝壳类食材搭配
烹调，姜、酒糟和蒜则是经典搭配。金不换炒香螺在2000年前后，是梅城夜市大排档的明
星菜肴，尤其在炎热的夏天，与啤酒搭配。
■ Dish Story
Among the three major natural herbs in Cantonese cuisine—perilla, mint and basil—Meixian people
have a special fondness for basil. They often pair it with shellfish dishes, complementing it with
ginger, rice wine dregs and garlic. Around 2000, stir-fried sea snails with basil became a signature
dish at Meicheng’s night market stalls. It was especially popular during the hot summer months,
often enjoyed with a cold beer.
