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胡椒豬肚湯

胡椒豬肚湯

選用老母雞和豬大骨大火熬煮湯底4個小時,直到高湯呈現乳白色後,加入新鮮豬肚、白胡椒粒、四川青花椒一起燉煮,讓白胡椒的香辣和青花椒的辛香融入湯底中,入口湯汁濃郁辛香,搭配軟嫩的豬肚讓人一口接一口。


NT$270
NT$250
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Description

選用老母雞和豬大骨大火熬煮湯底4個小時,直到高湯呈現乳白色後,加入新鮮豬肚、白胡椒粒、四川青花椒一起燉煮,讓白胡椒的香辣和青花椒的辛香融入湯底中,入口湯汁濃郁辛香,搭配軟嫩的豬肚讓人一口接一口。


【成分】
豬肚、白楜椒粒、青花椒粒、鹽、雞骨、洋蔥、水、豬骨

【規格】
● 每包1,000 cc
● 冷凍保存
● 因無添加防腐劑,建議解凍後 2 天內需食用完畢

※食品業者登錄字號:B-153605990-00000-6
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  • Tcat - Frozen

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  • Bank Transfer_SHOPLINE Payments
  • Credit Card
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