以前在《北京菜谱》中，开水白菜是重头菜。先得用鸡肉，猪肉熬几个小时的汤，然后再放入白菜。

来源: chufang 于 2025-02-22 10:50:18 [博客] [旧帖] [给我悄悄话] 本文已被阅读：次

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