我吧兩樣都有，像燉煮之類選擇用桂皮，而更多時候，如講究口感細膩的菜，甚至需要攪合的，還有做點心，飲品等用粉狀才合適。

來源: 華灜於 2021-02-24 10:59:28 [博客] [舊帖] [給我悄悄話] 本文已被閱讀：次

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