「炸鱼皮」の版間の差分
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| (同じ利用者による、間の3版が非表示) | |||
| 6行目: | 6行目: | ||
| − | [[File:Hong Kong Cuisine -（炸鱼皮）Crispy Fish Skin is also used as an ingredient in Hot Pots.png|thumb|right| | + | [[File:Hong Kong Cuisine -（炸鱼皮）Crispy Fish Skin is also used as an ingredient in Hot Pots.png|thumb|right|200px|炸鱼皮は火鍋の具としても使われる。（香港）]] |
| 19行目: | 19行目: | ||
*[[干炸鱼]] | *[[干炸鱼]] | ||
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| + | [[Category:広東料理|鱼]] | ||
| + | [[Category:潮州料理|鱼]] | ||
| + | [[Category:香港料理|鱼]] | ||
| + | [[Category:中国の魚料理|ち]] | ||
| + | [[Category:中国の淡水魚料理|皮]] | ||
| + | [[Category:中国の魚の皮料理|ち]] | ||
[[Category:干炸鱼|皮]] | [[Category:干炸鱼|皮]] | ||
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