璞玉為石
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Friday, July 26, 2013
宜蘭小吃: 糕渣
糕渣:糕渣是以雞肉、豬肉和蝦仁剁成泥後,加入熬煮 5~6 小時的高湯拌煮成漿,倒入盤中冷卻、凝固成形,再切塊、裹粉油炸後即可食用。由於外觀看來溫溫的,吃來卻相當燙口,因而常以此借指宜蘭人「外冷內熱」的性情。
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