腌肚鲜徽菜苏帮菜上海菜、杭帮菜的一种春季时令菜式,用冬笋咸肉、豆腐皮结和鲜猪肉,置于文火上慢炖。此菜适合家庭制作,讲究原汁原味,无需添加盐、味精等任何调料。

事实速览 别称, 起源地 ...
腌肚鲜
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别称一啜鲜[1]
起源地中国
地区安徽省江苏省浙江省上海市一带
主要成分咸肉、鲜猪肉
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