top of page

Article

豉油小碟裏的香港：從生曬醬油到港製頭抽 (Soy Sauce in Hong Kong: From Sun-Dried Sauce to First-Brewed Premium)

中國飲食文化 Journal of Chinese Dietary Culture 14:2 (2018): 215–238

51HXQEmhFIL._SX342_SY445_QL70_ML2_.jpg

John D. Wong and Sidney C.H. Cheung

The Foundation for Chinese Dietary Culture

2018

1811-9301

https://tpl.ncl.edu.tw/NclService/JournalContentDetail?SysId=A18038201&py%5B0%5D=2018&q%5B0%5D.f=JT&q%5B0%5D.i=%E4%B8%AD%E5%9C%8B%E9%A3%B2%E9%A3%9F%E6%96%87%E5%8C%96&page=12&pageSize=1&orderField=score&orderType=desc

bottom of page