茶上身: 365 - 1/5/2010

Thursday, May 06, 2010

365 - 1/5/2010

每天他都收集附近京菜店的片皮鴨殼，中間帶點肉，又有骨香，然後用來煮湯。加魚滑生菜，又或者三寶生菜魚肉翅，的確是宵夜極品。

2 comments:

Sharon said...: 我終於吃過喇,
無得頂呀!!!!; 7/5/10 14:45
虎茶 said...: 呢排佢日日都開呀. 一定要食呀!; 9/5/10 02:15

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