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晉菜系列 (二) (17 Oct 2004)

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山西創新菜,做法出眾,食得出色,香汁沙棘魚像脆麻花,血燕百靈菇似菊花,用胡蘿蔔麵粉做的魚翅,你一點也沒有眼花,保證看見也想吃,此外,山西名釀汾酒,除了好喝之外,原來用它來煮海鮮也一樣美味。

Program: 
中國八大名菜 II
Publish Date: 
Sunday, October 17, 2004
Station: 
ATV
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