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1.采用豬(zhu)腹肉整(zheng)切(qie)制作而成(cheng),口感嫩爽;
2.全部使用(yong)精修整塊(kuai)肉(rou)制作,無碎肉(rou)雜肉(rou)邊角肉(rou)
3.滾揉按摩工藝,肉質(zhi)細嫩
4.薄(bo)切(qie)工(gong)藝,速熟(shu)入味
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