新書快報。The Book Reviewer @ Taiwan
到老師府辦桌 時報出版 陳玠甫 一個雞卷各自表述。我們家是用許多剁碎的食材蒸煮以後再油炸，具有不同的層次感和汁水，不像坊間賣的是紮實的魚漿口感。 周詳 新書快報
22 Jun 2021
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有嚴格的奶奶和謹守規矩的母親，老家的菜餚才全部傳承下來。每次過年過節以及每位祖先的冥誕、忌日等所有特殊的日子，全部的老家菜都要上桌祭祠。奶奶等於是督軍，她帶領著媳婦們親手操辦，我們如今吃到的菜起碼與七、八十年前是一樣的。 請我喝一杯茶 https://www.paypal.me/Dailybook
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