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阿大葱油饼
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Janet Kim
Pinnected on 9/23/16 6:19 AM via web
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阿大说:“30多年来他一直坚持用这样的手法做葱油饼,从未有所改变。工序多,煎黄、收干,饼厚,这样才能外脆里嫩,少一道味道就两样了。”
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