下單前先按選擇重量 Select weight before placing an order Item# 1119c 整件未切 可用以製作廣東叉燒或日本叉燒 脢頭肉(梅頭肉) 其實就是去掉骨頭以後的豬肩胛肉，在豬頸骨下面的肩胛部位，肉質細嫩，有肥有瘦，瘦肉中又間雜著些許脂肪花紋，是豬身上最嫩的一塊肉，最適合煎、炒、烤、清燉、油炸、蒸煮、燙焯等烹調方法，適合燒烤（譬如叉燒）或者油炸（譬如咕嚕肉），吃起來肉質滑嫩而且不油膩。 Whole piece, uncut Suitable for making Cantonese BBQ pork or Japanese BBQ pork Pork collar is actually the pork scapula after the bone is removed. Pork collar is the tenderest part of a pig. (Lean meat along with some fat). It is most suitable for frying, broiling, roasting, stewing, deep drying, steaming, blanching and other cooking methods. It tastes smooth and tender but not greasy. 急凍 Frozen 產地: 美國 Product of USA TRANSLATE with x English Arabic Hebrew Polish Bulgarian Hindi Portuguese Catalan Hmong Daw Romanian Chinese Simplified Hungarian Russian Chinese Traditional Indonesian Slovak Czech Italian Slovenian Danish Japanese Spanish Dutch Klingon Swedish English Korean Thai Estonian Latvian Turkish Finnish Lithuanian Ukrainian French Malay Urdu German Maltese Vietnamese Greek Norwegian Welsh Haitian Creole Persian // TRANSLATE with COPY THE URL BELOW Back EMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster Portal Back // ORIGINAL: "; langMenu.appendChild(origLangDiv); LanguageMenu.Init('LanguageMenu', LanguageMenu_keys, LanguageMenu_values, LanguageMenu_callback, LanguageMenu_popupid); window["LanguageMenu"] = LanguageMenu; clearInterval(intervalId); } }, 1); // ]]>
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