以前在《北京菜譜》中，開水白菜是重頭菜。先得用雞肉，豬肉熬幾個小時的湯，然後再放入白菜。

來源: chufang 於 2025-02-22 10:50:18 [博客] [舊帖] [給我悄悄話] 本文已被閱讀：次

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