甜醋、豬腳、薑、雞蛋、茘枝醋、菜油、鹽。
保存方法: 必須存放於攝氏 4 度以下之冷凍櫃
食用期: 21 天
生產此產品的廠房亦處理含有麩質的穀類、甲縠類動物、蛋類、魚類、大豆和花生、奶類、木本堅果及其製品。
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