可口的蜜汁叉燒大家經常有得食，但泰式的烤豬頸肉味道可能更勝一籌，不妨聽聽李太與楊蕙而的介紹。
Share
【美食速遞】泰式烤豬頸肉
泰式豬頸肉比廣東人做的叉燒更有風味。 Source: May Lee
可口的蜜汁叉燒大家經常有得食，但泰式的烤豬頸肉味道可能更勝一籌，不妨聽聽李太與楊蕙而的介紹。
Published
Updated
Source: SBS
Share this with family and friends
Latest podcast episodes
Calvin has driven buses in Australia and Hong Kong. He lists the 'big differences'
podcast episode10 minutes 35 seconds
[Cantonese] Australia's democratic beliefs, rights and liberties | Episode 2
podcast episode9 minutes 17 seconds
