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酒家菜變身年菜 凍漲到農曆年前
發布時間：2021/12/16 16:00:03
更新時間：2021/12/16 15:54:23
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就快過年了，有餐廳，把講究做工、食材的酒家菜，變身年菜，長年菜搭配花枝漿、蝦漿做的繡球，還有酒家菜招牌的魷魚螺肉蒜，也減少添加，凸顯原味。
雖然最近食材成本漲不停，不過，業者決定自行吸收，過年前都凍漲。
（民視新聞／綜合報導)
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就快過年了，有餐廳，把講究做工、食材的酒家菜，變身年菜，長年菜搭配花枝漿、蝦漿做的繡球，還有酒家菜招牌的魷魚螺肉蒜，也減少添加，凸顯原味。
雖然最近食材成本漲不停，不過，業者決定自行吸收，過年前都凍漲。
（民視新聞／綜合報導)
