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中壢陳飛客家豬腳

早期客家人的居住環境相當嚴苛,食物的取得與保存不易,因此發展出獨特的飲食文化,有著鹹、香、肥、濃的特色;鹽分及油份能夠補充勞動後損失的電解質及能量,味濃醬香的重口味食物也能刺激食慾。傳統客家的豬腳就是以紅燒技法製成,鹹香的醬油提出豬腳本身的香氣,佐以濃郁的蒜蓉醬料,肥而不膩。陳飛的客家豬腳保留古法,以傳統方式製成並在口味上持續創新,符合現代人的飲食標準,讓社會大眾喜愛客家人的飲食,推廣屬於客家的特色文化內涵。

In the early time, the living environment of Hakka people was severe, and they needed food with heavy taste to boost their energy. Therefore, in Hakka food culture, there are salty, fatty, and aromatic dishes. The XO sauce from Hong Kong also has such features. Therefore, the elements of original Hakka food culture are used to create diverse and tasty Hakka cuisine. The traditional Hakka pork knuckles are braised. The salty and aromatic soy sauce extracts the pork knuckles aroma. Served with mashed garlic and other sauces, it is fat but not greasy.  Chen Fei’s Hakka pork knuckles are cooked with an old recipe. With the traditional method, he continues to make innovation in taste and cooks food that meets modern people’s standard of food and drink. He loves to see people like Hakka food and drink, promoting the features and cultural implications of Hakka cooking. 

 

產品規格
 
成分:豬腳、水、醬油、糖、鹽、八角、桂汁
 
規格:1350公克/盒
 
保存期限:冷凍14天
生產地:桃園市
 
供貨廠商
巧合正宗萬巒豬腳專賣店

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網購價:NT$ 650  

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贈送購物金:33

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