Concepts · concept_guobaorou
锅包肉 · Relations
锅包肉原称“锅爆肉”,是哈尔滨首创菜、东北菜代表,清末由道台府厨师郑兴文改良自京菜焦熘肉片,做法为里脊挂糊油炸后烹入糖醋汁,口味酸甜。
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Concepts · concept_guobaorou
锅包肉原称“锅爆肉”,是哈尔滨首创菜、东北菜代表,清末由道台府厨师郑兴文改良自京菜焦熘肉片,做法为里脊挂糊油炸后烹入糖醋汁,口味酸甜。