糟卤是江南夏季的代表卤味。
糟卤是江南最具地方特色的卤味之一。它以酒糟为基底，卤出的食材带有独特的酒香与鲜甜。
苏州与上海是糟卤的两大代表城市。两地的糟卤工艺略有不同，但都以酒香浓郁、咸甜适口著称。
糟卤的灵魂是酒糟。酒糟由糯米发酵后产生，香气浓郁、酒味醇厚，是糟卤的核心调味料。
糟卤的原料通常包括鸡、鸭、猪肉、毛豆、鸭舌、鸭翅等。卤好的食材呈现淡黄色，香气扑鼻、口感独特。
夏季的糟卤凉菜是江南人最爱的消暑美味。一盘糟卤毛豆、几碟糟卤肉，是江南人夏夜的味觉记忆。
"一碟糟卤，是江南水乡百年酒文化的味觉遗产。"
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