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羊肚菌響螺片湯 水量增減則令上湯濃淡有别

$10.30

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水量增減則令上湯濃淡有别

sake mirin

生抽1湯匙

以優質高級加拿大麵粉、秘製蝦子濃湯再加上特級蝦子製成粉團，經人手處理後成為麵餅。先把麵餅蒸熟，再把麵餅焗制，同時蝦子濃湯亦被麵餅完全吸收，最後在煮麵時味道亦能釋放到開水，最後連湯放入碗中即可享用。

紹興酒1湯匙

羊肚菌響螺片湯 水量增減則令上湯濃淡有别Amazing Mall : 1.20 2. 3. 4. 2

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