汁水多的是用肉皮凍。一般京津包子，都是水打餡兒的，豬肉的少一點，牛羊肉的水打的還多一些。

來源: 烹小閑於 2025-07-06 08:47:11 [博客] [舊帖] [給我悄悄話] 本文已被閱讀：次

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