「カテゴリ:中国の保存豆腐」の版間の差分
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|align="center" width="16%" | [[File:Chinese Cuisine -（咸豆腐）Salted Tofu.png|x160px|link=:Category:中国の塩蔵豆腐|塩蔵豆腐]]<br />[[:Category:中国の塩蔵豆腐|'''塩蔵豆腐''']] | |align="center" width="16%" | [[File:Chinese Cuisine -（咸豆腐）Salted Tofu.png|x160px|link=:Category:中国の塩蔵豆腐|塩蔵豆腐]]<br />[[:Category:中国の塩蔵豆腐|'''塩蔵豆腐''']] | ||
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| + | |align="center" width="16%" | [[File:Chinese Cuisine -（发酵豆腐）Fermented Tofu.png|x160px|link=:Category:中国の発酵豆腐|発酵豆腐]]<br />[[:Category:中国の発酵豆腐|'''発酵豆腐''']] | ||
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|align="center" width="16%" | [[File:Chinese Cuisine -（豆腐干）Dried Tofu.png|x160px|link=:Category:中国の乾燥豆腐|乾燥豆腐]]<br />[[:Category:中国の乾燥豆腐|'''乾燥豆腐''']] | |align="center" width="16%" | [[File:Chinese Cuisine -（豆腐干）Dried Tofu.png|x160px|link=:Category:中国の乾燥豆腐|乾燥豆腐]]<br />[[:Category:中国の乾燥豆腐|'''乾燥豆腐''']] | ||
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