Pot-stewed duck dishes taste. Pot-stewed duck specially sold for more than 40 sales 3 versions over the years. The formula derived from ancestors which is stewed duck and Chinese people in the taechio water boiled down to Thai pepper, cinnamon, garlic, spices, sandalwood is cut. Cardamom soup combination takes 1 hour long charcoal stove to boil. In the breed of duck, duck, cherry varieties to choose because there are some meat, leather and thick taste fishy and salty to highlight. Another good point is that the sauce is a mixture of pickled chilies, garlic, ginger. Taken together, spinning can reduce the smell of duck down.
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