傳說(shuo)元(yuan)朝末年朱(zhu)元(yuan)璋與陳友諒在(zai)江(jiang)北大戰時(shi),曾(ceng)負傷落荒而逃,在(zai)朱(zhu)家壩(ba)(今洪澤縣(xian)朱(zhu)壩(ba)鎮)被漁(yu)民史龍救治,吃到了活(huo)魚鍋貼(tie),終身難(nan)忘。他做了大明皇(huang)帝后,還下(xia)旨朱(zhu)壩(ba)廚師到宮廷去做.由于不是“湖(hu)水(shui)煮湖(hu)魚”,已(yi)沒有當(dang)年他享(xiang)用(yong)時(shi)的那般風味(wei)了。活(huo)魚鍋貼(tie)在(zai)淮(huai)安各地大中小賓館、飯店都有制作(zuo),而以朱(zhu)壩(ba)活(huo)魚鍋貼(tie)城為(wei)“原版(ban)正宗”。
散客(ke)一(yi)般是(shi)(shi)點一(yi)盤兩條鯽魚、一(yi)二兩鍋(guo)(guo)貼(tie)(tie)即夠享用(yong)(yong)(yong)。整席(xi)則是(shi)(shi)各類河鮮水(shui)(shui)族齊上(shang)(shang),十(shi)幾、二十(shi)幾樣不重復(fu)。食客(ke)看好(hao)池中哪條魚,廚工(gong)便撈起宰殺,迅即下鍋(guo)(guo),湖水(shui)(shui)煮湖魚,餐廳充溢著“鮮氣”。鍋(guo)(guo)貼(tie)(tie)而今(jin)是(shi)(shi)單獨制作,已(yi)非舊時模樣。制作時先(xian)用(yong)(yong)(yong)水(shui)(shui)將(jiang)適量特級面粉(fen)攪勻(yun),發(fa)酵十(shi)分鐘(zhong)(zhong),然(ran)后大(da)火(huo)上(shang)(shang)鍋(guo)(guo)勻(yun)貼(tie)(tie),厚度在O.5—1.5毫米(mi)之間,貼(tie)(tie)好(hao)后改(gai)小火(huo)續熱(re)(re),約二分鐘(zhong)(zhong)即熟,用(yong)(yong)(yong)鏟刀將(jiang)鍋(guo)(guo)貼(tie)(tie)壓平,在縫(feng)隙中澆灑(sa)少許(xu)香油,在表(biao)面澆上(shang)(shang)魚湯(tang),再(zai)撒上(shang)(shang)芝(zhi)麻,最后用(yong)(yong)(yong)文(wen)火(huo)收熱(re)(re),使(shi)鍋(guo)(guo)貼(tie)(tie)色澤(ze)黃亮,香脆可口(kou)。烹魚和鍋(guo)(guo)貼(tie)(tie)一(yi)同上(shang)(shang)桌,食者胃口(kou)大(da)開。盡享淮安一(yi)絕。