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清酒配朱古力 加埋水果更加激?

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【本報訊】清酒的「拍檔」豈止壽司、燒物咁簡單?清酒配朱古力和水果的潮流近日殺入香­港,含60%可可的橙皮朱古力、內有乳酪餡料的牛奶朱古力糖、清甜的梨、微酸的提子,­甚至南方盛產的龍眼,均可與清酒「jam」出奇妙效果。有清酒品酒師指,清酒的可塑性­不遜於葡萄酒,除朱古力和水果外,配搭鮮味菜式如泰菜或潮州菜,較紅酒更出色。
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Hiburan - Entertainment
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