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殺豬菜

土家殺豬菜,本為土家人冬天殺年豬時(shí)的一道菜,將新鮮豬肉、豬肚、豬肺、豬腸、豬心、豬血旺等,加上各種調(diào)料一起燉煮,酸、熱、辣、鮮、香會(huì)營(yíng)造出一種無(wú)法描述的酣暢淋漓;(口味偏辣)


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