蘇滬兩地還是用紅泥黃泥醃鹹鴨蛋是主流工藝，個個都是澄心黃的，傳統說法是要弄出那種蟹黃的感覺。

來源: 飛翔的雅德維加於 2024-04-27 07:38:47 [博客] [舊帖] [給我悄悄話] 本文已被閱讀：次

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