#米紙｜燒味一代宗師重現將近失傳菜式 前鏞記總廚退休後出山 70歲再創第二事業望傳承手藝 古法滷水紮蹄只取豬舌底肉製作四日 再現懷舊手工鵝掌紮 燒鵝傳統做法由醃到燒全程竟需時一日？#筆記紙
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採訪、主持：Fiona｜@fionaholovefood https://www.instagram.com/fionaholovefood 攝影：Hei 剪接：Henry｜@henryychannn ...
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