蚝油是粤菜的鲜味源泉。
蚝油是粤菜最具代表性的鲜味调味品。它由蚝（牡蛎）煮汁浓缩而成，是粤菜中的核心调味。
蚝油的发明是一个意外。相传李锦记创始人李锦裳在煮生蚝时忘记关火，导致蚝水浓缩成粘稠的液体，从而发明了蚝油。
蚝油的制作工艺包括煮蚝、滤渣、浓缩、调色、调味等多道工序。每一道工序都需要精准把控。
广东是蚝油的核心产区。当地的鲜蚝是制作蚝油的最佳原料，产出的蚝油品质上乘。
蚝油的用途多样。可以用于青菜、肉类、海鲜、凉拌菜等，每种用法都能激发出鲜美的味道。
"一滴蚝油，是粤菜百年鲜味最精华的浓缩。"
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