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簡單也是美
2012-01-05 95 views
昔日粵菜一味用內臟做的油泡雙脆，但來到年輕人多的囍宴，師傅改良後以鮮海中蝦和花枝片代替腰、肝，不僅爽脆嫩，就連擺盤也是酒店水準，是由客人角度出發去看去設計的佳菜。
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昔日粵菜一味用內臟做的油泡雙脆，但來到年輕人多的囍宴，師傅改良後以鮮海中蝦和花枝片代替腰、肝，不僅爽脆嫩，就連擺盤也是酒店水準，是由客人角度出發去看去設計的佳菜。
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