羊肚菌響螺片湯 • 經日本官方分級，通常要達到 A4 或 A5
$10.30
Description
• 經日本官方分級，通常要達到 A4 或 A5 級先可以叫「常陸和牛」
Once opened store in airtight container to keep sausage from drying out and keep refrigerated and consume within 1 month
紹興酒1湯匙
以優質高級加拿大麵粉、秘製蝦子濃湯再加上特級蝦子製成粉團，經人手處理後成為麵餅。先把麵餅蒸熟，再把麵餅焗制，同時蝦子濃湯亦被麵餅完全吸收，最後在煮麵時味道亦能釋放到開水，最後連湯放入碗中即可享用。
水量增減則令上湯濃淡有别
羊肚菌響螺片湯 • 經日本官方分級，通常要達到 A4 或 A5Amazing Mall : 1.20 2. 3. 4. 2
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