CHI-2002 — Page 191

Hong Kong Year Books 香港年報 All

中華廚藝學院設施齊備先進, 以教授中國各個地方菜系為主, 課程內容包括燒製乳豬、烹調 技巧、菜肴配料,以至鐵鑊 的正確使用方法等。

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