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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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