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台上的米粉好吸睛大骨合海味大融合框矽利康

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吃司，不，您吃放在台上的米粉？台北有餐，把米粉合、蛤蜊和蚵等海味，味道如何一起去品。

明明是米粉，怎有整片和蛤蜊，海海味，放到乳白的大骨，煮透的米粉，吸收海滋味。大骨熬煮3小的，放上、蛤蜊，有片、米酒去除腥味，撒上枸杞，增添甜味。

$\"台上的米粉好吸睛　大骨合海味大融合\"$ 米粉老店第三代，引道送米粉（／民新）

店李濠：「大骨下去熬都熬了三，海一始我是搭配肉作，那後就是把它加入米粉，然後成一新的元素。」煮透的粗米粉就能登，放上煮好的海，就能上桌。不，老怎把米粉放在小火上，透司的道，送到每一桌，做，就是因餐人手，不好。

$\"台上的米粉好吸睛　大骨合海味大融合\"$ 米粉合、蛤蜊和蚵等海（／民新）

店李濠：「初引系的候，外要三到四人，（在呢）只有一人就了，外比有，或第一天上班的都可以上手。」再品的蛤蜊、蚵，也能合米粉，能加小辣椒，托味，有芋米粉，米粉老店第三代，小吃有了不同味。

原文出：台上的米粉好吸睛　大骨合海味大融合

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