贵刊今年第4期刊登了张廉明、张隼两位先生撰写的“各自不同的‘樱桃肉’,文中列学了四川、杭州、山东孔府三种不同风味的“樱桃肉”.读后,不由想到了我们河北风味的“樱桃肉”,在此特向诸位介绍如下:主料:猪脊背部去皮肥膘肉150 No. 4 of this year’s issue of Zhang Lianming, Zhang Jian, two gentlemen wrote “different their own cherry meat,” writing in Sichuan, Hangzhou, Shandong Confucian house three different flavors of “cherry meat.” After reading , Could not help but think of our Hebei flavor of “cherry meat”, in this particular introduction to you as follows: Ingredients: Pig back peeled fat 膘 meat 150