Selected Raw Materials
●Using essence wheat core powder from Australian wheat flour
Due to the unique climate environment and superior geographical factors, the wheat grains are full and the quality is recognized by the world.
● Flour white, good gluten quality, high-quality flour with higher processing precision, suitable for making all kinds of high-grade pasta
● After 36 grinding, 48 screening processes, layer by layer peeling, take the essence
● The color is pure and natural, the appearance of the pasta is crystal clear, the taste is smooth, elastic, the flour is good, the noodles are better
介绍:
中国腌腊香肠始创制于南北朝以前,始见载于北魏《齐民要术》的“灌肠法”,其法流传至今。【飘香】腌腊肉品沿袭传统工艺,在特殊烤炉中完成干燥和烟熏,成品可储存很久,熟制后食用,口感醇厚浓郁,回味绵长。
点上一盘中国传统腊肉,在现代生活中细细品味古老中国的饮食之美!
广腊:
精选猪前腿肉,肥瘦适中,均匀绞制,配以广式香辛料和发酵老酒,成品肠体饱满、红白分明,入口醇厚耐嚼,回味清香久远,甘甜无尽。
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