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紅燒梆梆

梆梆,即華南湍蛙,其肉十分細(xì)嫩,生長(zhǎng)于武陵源群山溪谷之中,數(shù)量稀少,歷來為土家待客之上珍,尤以皮最是鮮美,可獨(dú)作一菜,名“梆梆皮”; (口味微辣,也可清淡)


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