南货的故事 上海三黄鸡

 

上海台真实第25小时:南货的故事

三阳南货店,员工在挑兴化桂圆

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没想到库房如此狭小

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邵万生

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从江苏兴化运过来的醉蟹

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先放水养一天吐干净

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浇醉蟹料,是古传秘制

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城隍庙旁的万有全牌腌腊

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三阳的金华火腿

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一个火腿切四刀

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验货的办法也就是拿竹签戳三签,闻味道

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每年十一月醉蟹上市

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现在南货店生意难做,以前卖的银蚶/辣油咸蛋也不卖了,门口都出租给卖奶茶的snapshot20150623235308

上海三黄鸡

小绍兴

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这样才会皮脆/鸡骨带血鲜

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这个老绍兴大酒楼也是以三黄鸡出名的

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上海的浦东三黄鸡由于要成长150天以上,比起60天的速成鸡农户不愿养,现在只能靠保种场维持着snapshot20150624234810 snapshot20150624234816 snapshot20150624234826 snapshot20150624235832 snapshot20150625000340 snapshot20150625000615 snapshot20150625235054 snapshot20150625235100 snapshot20150625235154 snapshot20150625235308

禽流感影响很大

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冷鲜鸡从屠宰到上市在24小时之内

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