米紙｜解構古法鹽焗雞做法 要炒鹽炒足半小時？用餘溫焗熟雞隻至少45分鐘 盡現粵菜精粹 走入大埔街市靠客家摸鹽鹹雞將生意起死回生 只靠清水浸雞再以鹽醃 獨沽一味屹立廿年
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策劃、主持：Fiona｜@fionaholovefood https://www.instagram.com/fionaholovefood 編導、攝影、剪接：Henry｜@henryychannn ...
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