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- The Beef in Black Bean Sauce is verypopular. 豆瓣酱牛肉很受欢迎。
- The Beef in Black Bean Sauce is quite flavoursome. 豆瓣酱牛肉的口味蛮重的。
- The Beef in Black Bean Sauce is quite flavoursome. B. 豆瓣酱牛肉的口味蛮重的。
- Sizzling Chicken with Black Bean Sauce 铁板豆豉鸡
- Black bean sauce chicken spicery 豉油鸡鸡香料
- Steamed Chicken Feet with Black Bean Sauce 豉汁蒸凤爪
- chicken with ginger & black bean sauce 姜葱豆豉鸡
- Braised Chicken in Black Bean Sauce 罗定豆豉鸡
- chicken with ginger and black bean sauce 姜葱豆豉鸡
- Stewed Chicken in Scallion and Black Bean Sauce 干葱豆豉鸡煲
- Sizzling Chicken in Black Bean Sauce 铁板豆豉鸡
- Sautéed Chicken with Black Bean Sauce 豉汁黄毛鸡
- Hot Chili Sauce, X.O. Sauce, Barbecue Sauce, Barbecue Powder, Sesame Oil, Black Bean Sauce. 辣椒酱，干贝酱，沙茶酱，沙茶粉，香麻油，豆鼓酱。
- RESULTS:In the process of black bean sauce stewing,the content of free anthraquinone increased with processing time and t... 结论应规范何首乌饮片的炮制时间,使何首乌有效成分可控。
- RESULTS In the process with black bean sauce steaming, the content of 2, 3, 5, 4'-stilbene glucoside increased with processing time. 结果不同炮制工艺的饮片中二苯乙烯苷含量顺序为传统工艺炮制品＞生品＞黑豆汁拌蒸品。
- Currently we have Babao sauce, South Korea QQ, anchovies sauce, tempeh small black bean sauce, fresh crisp Duojiao, appetizers pepper leaf, XO sauce and so on, over 20 varieties. 目前开发的产品有八宝辣酱、八珍辣酱、椒香凤尾鱼、椒香小黑豆豆豉、鲜脆剁椒、开胃辣椒叶、XO辣酱、韩国QQ辣酱等20多个品种。
- METHODS:Radix Polygonum Muhiflori was steamed with black bean sauce for 2,4,6,8,10 h,respectively. The contents of nomadic and total anthraquinone were determined by the magnesium acetate colorimetry directly and after acidolysis,respectively. 方法何首乌分别用黑豆汁拌蒸2、4、6、8、10h,采用直接醋酸镁比色法和酸水解后醋酸镁比色法,分别测定炮制饮片中游离蒽醌和总蒽醌的含量。
- beef tripe with pepper & black bean sauce 豉椒牛柏叶
- Beef with Green Pepper And Black Bean Sauce 青椒豉汁炒牛肉
- Braised Beef Filet in Black Bean Sauce 豆豉牛柳
