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中国网络电视台 >   > 走遍中国

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发布时间:  |  | 来源: CNTV

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首播时间:2012年1月23日22:30
首播频道:CCTV-4
所属栏目:走遍中国
所属分类:人文历史
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本节节目主要内容:鲁菜吊清汤制作方法:把猪前肘、猪腔骨、老鸡腿肉和老鸭腿肉,用慢火炖4个小时即可。鲁菜哨红汤和哨白汤的制作。鲁菜清汤和奶汤的用途。博山聚乐村饭庄的辉煌历史。博山四四宴席的讲究。鲁菜大赛上炝拌藕丝和葱烧海参的烹制。(走遍中国 2012年 第23期)

channelId 1 1 《走遍中国》 20120123 鲁菜 a5f3bdf962d548fcb1270657a220eadf 2 本节节目主要内容:鲁菜吊清汤制作方法:把猪前肘、猪腔骨、老鸡腿肉和老鸭腿肉,用慢火炖4个小时即可。鲁菜哨红汤和哨白汤的制作。鲁菜清汤和奶汤的用途。博山聚乐村饭庄的辉煌历史。博山四四宴席的讲究。鲁菜大赛上炝拌藕丝和葱烧海参的烹制。 (走遍中国 2012年 第23期)
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