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小编在回复读者短信的过程中发现,有很多朋友都问到了卤水方面的问题,为了能够更好地方便大家,小编将本刊2008年第4期的《解读川式卤水》一文,发布在了“四川烹饪网站串串香社区”的网刊互动栏目,该文详细地阐述了关于卤水的各种问题,大家上网时可以登录串串香社区浏览。厨艺手机短信:13688480973购书手机短信:18980751350电子邮箱:1789122089@qq.com腾迅微博http://t.qq.com/scprok新浪微博http://weibo.com/scprshike
Xiao Bian found in the process of replying to the reader’s message, many of my friends have asked the brine problem, in order to be able to better facilitate everyone, Xiaobian will 2008 issue No. 4 “Interpretation of Sichuan brine,” a release In the “Sichuan cooking site string of incense community ” interactive magazine section, which describes in detail the various issues on the brine, you can log on the string when the Internet community visit. Cooking Mobile SMS: 13688480973 Book Phone SMS: 18980751350 E-mail: 1789122089@qq.com Teng Xun microblogging http://t.qq.com/scprok Sina microblogging http://weibo.com/scprshike