锅包肉 · Versioni
URL: https://knowledge.ivjn.us/it/concepts/guobaorou/versions.html

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。

- rev 1 (2026-10-30) : 当前版本 https://knowledge.ivjn.us/it/concepts/guobaorou/at/1.html

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