南京华东饭店用牛骨髓当原料做菜始于1992年仲夏,其骨髓来自牛脊椎,取牛脊椎用手锯顺牛脊骨长三分之一处锯开切面,取出.牛骨髓可取自天然,主要来自河南等地,原料手感弹性好,骨髓四周布满了不规则的网络状纹管,口感细腻,油 Nanjing East China Hotel cattle bone marrow as raw materials to cook vegetables began in mid-summer 1992, the bone marrow from the bovine spine, take the bovine spine with a hand saw the length of the third quarter of the bovine spine saw the cut surface, remove the bovine bone marrow can be taken from the natural , Mainly from Henan and other places, raw materials feel good elasticity, bone marrow surrounded by irregular network-shaped tube, delicate taste, oil