造紅花子法
造紅花子法
。
淘去浮者，臼內搗碎，入湯浥汁，更□更煎汁，鍋内沸入醋㸃絹之，似肥肉，入素食極珍羹。
End of chapter
Text and scans: Shidian Guji (Peking University – ByteDance open ancient texts). Edition details are given per book. Shidian Guji
神隱
造紅花子法
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