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《卷三》
221  | 取雞斫為軒熱鍋中先炒色改寛水白酒丼草烹熟以鹽醋花椒䓤調和冬月多用醋待冷貯罋中宻封能致還數月不敗全體烹熟調和亦冝鷄軒先以醋煩揉入鍋熟亦色白和物宜地栗生㔐去皮㔐音僉鮮竹筍同烹生菱肉 瓠乾 生藕菱白雞熟入白鮝同烹河豚乾同烹 |
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