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Categories
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包裝規格 : 500克
.對五島食材瞭如指掌的廚師打造出火鍋湯底!將食材的味道發揮得淋漓盡致。
.充滿雞肉的鮮味和淡淡的香氣的高湯,製作過程先將雞骨烤香,然後加入自製的雞皮雞油,再用慢火熬成乳白色。
.推薦在用餐尾聲時,更可將粉絲和雞蛋加入剩餘的湯中烹煮,作為完美饗宴的終結。
享用方法:
.加入雞肉、大白菜、豆腐等,雞湯搖勻倒入鍋中煮沸。
『 根據香港法律,不得在業務過程中,向未成年人售賣或供應令人醺醉的酒類。』
“Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business.”
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