香港菜經典、懷舊、美味最具代表性的人氣好滋味 [食為天]

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521683977522

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食為天文創有限公司

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品牌：食為天文創有限公司
所属分类：中式料理/家常菜
商品编号：521683977522

<p style="margin: 0;width: 0;height: 0;overflow: hidden;"></p><p style="margin: 0;width: 0;height: 0;overflow: hidden;"></p><img alt=" 2000.jpg" src="http://img.alicdn.com/imgextra/i1/1605182537/TB249Z2aFXXXXaQXXXXXXXXXXXX_!!1605182537.jpg"> <p><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong></strong></span></span></p><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>香港菜 經典、懷舊、美味 最具代表性的人氣好滋味</strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong></strong></span></span> </div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong></strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong></strong></span></span> </div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong></strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>作者： 陳紀臨, 方曉嵐   </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>出版社：食為天文創有限公司   </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>出版日期：2015/08/11</strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>語言：繁體中文</strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong></strong></span></span> </div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>定價：600元</strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>ISBN：9789869171663</strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>叢書系列：名家廚房</strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>規格：平裝 / 216頁 / 18.5 x 26 cm / 普通級 / 全彩印刷 / 初版</strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>出版地：台灣</strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>語文：中英對照</strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>內容簡介</strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong></strong></span></span> </div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>人氣燒臘豉油雞，自己在家也能做</strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>掌握烹調小撇步，煎魚從此不NG</strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>精選在地人最愛的經典料理</strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>吃出最道地的香港味</strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong></strong></span></span> </div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>只有過年才吃得到的筍蝦燜豬肉，</strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>昔日在避風塘小艇上大快朵頣的避風塘炒蟹，</strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>宴請英國菲利普親王的名菜金華玉樹雞，</strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>有港式中西fusion菜始祖之稱的中式牛柳，</strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>當年越南難民帶至香港的香茅豬扒，</strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>每一道滋味無窮的好菜，</strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>都有令人回味的精彩故事！</strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong></strong></span></span> </div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>本書特色</strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong></strong></span></span> </div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>◎道地港味：作者精選最具代表性的香港家常好菜</strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong></strong></span></span> </div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>◎典故逸事：每道食譜前均有小故事，或與菜肴有關，或為香港舊事，文字簡潔，引人入勝。</strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong></strong></span></span> </div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>◎豐富實用：食材平常、作法簡單的菜肴，在家中即可輕鬆學習，還有料理常識、烹調技巧、自製醬料等內容，一書在手，收穫多多。</strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong></strong></span></span> </div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>◎中英對照：食譜部分均有中英對照，方便外籍人士學習中菜。</strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong></strong></span></span> </div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong></strong></span></span> </div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>作者介紹</strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong></strong></span></span> </div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>作者簡介</strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong></strong></span></span> </div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>陳紀臨、方曉嵐</strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong></strong></span></span> </div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>香港著名美食評論家陳夢因的次子及兒媳，為文化食譜書作者、旅遊及飲食專欄作家夫妻檔，傳承陳家兩代的烹飪技巧和知識，對飲食文化不懈的探討和研究。</strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong></strong></span></span> </div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>著有暢銷書：《99道正宗港味的粥粉麵飯》、《真味香港菜》、《在家做江浙菜》、《追源尋根客家菜》、《外婆家的潮州菜》、《天天吃海魚》、《回家吃飯》、《巧手精工順德菜》、《請客吃飯》等</strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong></strong></span></span> </div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong></strong></span></span> </div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>目錄</strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong></strong></span></span> </div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>08 前 言  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>10 細說香港菜      </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>14 進廚房前你該知道的事         </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>16  料理小常識─何謂汆、焯、浸？  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>18  料理小常識─粵菜中的炆與燜   </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>20  料理小常識─醬油、生抽與老抽</strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>22  料理小常識─認識常用的醬料   </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>24  料理小常識─豬肉的分割       </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>26  料理小常識─羹與湯           </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>27  品嘗好味道─自製高湯         </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>28  品嘗好味道─怎樣煲粥底       </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>30  品嘗好味道─怎麼煎魚         </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>31  品嘗好味道─粵式蒸魚         </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>32  廚房好幫手─白醋的妙用       </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>34 精選食譜       </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong></strong></span></span> </div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>PART 1 生猛海味 Seafood</strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong></strong></span></span> </div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>38  豉椒炒蜆Stir Fried Clams in Black Bean Sauce                      </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>40  薑葱炒蟹Sautéed Crab with Ginger and Scallions  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>42  梅子蒸蟹Steamed Crab with Sour Plum  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>44  避風塘炒蟹Stir-fried Crab in Spicy Garlic Sauce  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>48  蒜蓉粉絲蒸扇貝Steamed Scallops with Garlic  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>50  辣酒煮花螺Areola Babylon in Chili Wine Sauce  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>52  椒鹽中蝦 Prawns with Spiced Salt  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>56  酥炸生蠔 Deep Fried Oysters   </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>58  冬菇燴花膠Braised Dried Fish Maw with Mushrooms  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>60  茄汁煎蝦碌Prawns in Pungent Sauce  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>62  發財珧柱脯Steamed Dried Scallops with Black Moss  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>66  粉絲蟹煲Crab Casserole with Mung Bean Vermicelli   </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>69  香露焗大蝦Braised Prawns with Fish Sauce  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>72  鹽焗奄仔蟹Virgin Crabs Baked in Salt  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>74  韭菜花炒鮮魷Stir-fried Calamari with Flowering Chives  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>76  酥炸魷魚鬚Deep Fried Squid Tentacles  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>                 </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>PART 2 魚鮮料理 Fish</strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong></strong></span></span> </div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>80  板蒸鯇魚腩Steamed Grass Carp Belly over Tofu  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>82  薑葱煀鯉魚Braised Carp  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>84  鹽煎馬友魚Pan Fried Salted Threadfin Fish  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>86  鮮檸檬蒸烏頭Steamed Grey Mullet with Fresh Lemon  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>88  冬菜蒸多寶魚Steamed Turbot with Preserved Vegetables  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>90  苦瓜煮魚Braised Fish with Bitter Gourd  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>94  番茄煮紅衫魚Sautéed Golden Thread Fish with Tomatoes  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>96  紅炆龍躉尾Braised Queensland Grouper Tail  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>98  豉汁蟠龍鱔 Steamed Eel in Black Bean Sauce  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>100 清蒸東星斑 Steamed Leopard Coral Grouper</strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>102 陳皮蒸泥鯭 Steamed Rabbit Fish with Aged Tangerine Peel</strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong></strong></span></span> </div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>PART 3 豬牛羊肉 Meat</strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong></strong></span></span> </div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>106 柱侯牛筋腩Braised Beef Brisket and Tendon with Chuhou Sauce  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>110 中式牛柳Fillet of Beef, Chinese Style  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>112 陳皮牛肉餅Steamed Minced Beef Pie with Aged Tangerine Peel  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>114 枝竹羊腩煲Goat Belly Casserole with Tofu Skin  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>116 薯仔燜豬脷Braised Pig Tongue with Potatoes  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>118 絲瓜雲耳炒肉片Stir Fried Ridged Luffa with Pork  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>120 鹹蝦蒸豬肉Steamed Pork Towls with Shrimp Paste  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>122 梅子蒸排骨Steamed Spareribs with Sour Plums</strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>124 甜酸排骨Sweet and Sour Spareribs  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>128 土魷蒸肉餅Steamed Minced Pork Pie with Dried Squid  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>130 梅菜扣肉Steamed Pork Belly with Preserved Vegetables  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>132 大豆芽菜炒豬腸Stir Fried Pork Intestines with Soy Bean Sprout  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>136 白焯腰膶Boiled Pork Kidney and Liver  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>140 香茅豬扒Pork Chop with Lemon Grass  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>142 筍蝦燜豬肉Braised Pork Belly with Dried Bamboo Shoots  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>144 芋頭扣肉Steamed Pork Belly with Taro  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>146 冬菜牛肉餅Minced Beef Pie with Preserved Cabbage  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong></strong></span></span> </div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>PART 4 家禽蛋類Poultry</strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong></strong></span></span> </div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>150 煎蛋角Pan-fried Half Moon Egg Omelet  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>152 金針雲耳蒸滑雞Steamed Chicken with Orange Daylily  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>154 栗子燜雞Braised Chicken with Chestnuts  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>156 葡國雞Chicken Portuguese  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>158 白切雞Steamed Chicken  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>162 古法豉油雞Soy Sauce Chicken  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>166 金華玉樹雞Steamed Chicken with Chinese Ham  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>168 檸檬煎軟雞Pan-fried Chicken with Lemon Sauce  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>170 鮑魚雞煲Chicken with Fresh Abalone Casserole  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>174 豉油王鴨脷Sautéed Duck's Tongues in Sweet Soy Sauce  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>176 粉絲蝦米蒸水蛋Steamed Eggs with Dried Shrimps and Mung Bean Vermicelli</strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>178 蝦仁炒滑蛋Scrambled Eggs with Prawns  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>180 瓦罉葱油雞Chicken with Scallion and Shallot in a Casserole  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>182 玫瑰醉鴿 Pigeon in Rose Wine  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>184 啫啫豬膶雞煲Chicken and Pork Liver Casserole  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>186 煎芙蓉蛋 Egg Foo Yung  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong></strong></span></span> </div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>PART 5 美味青蔬 Vegetable</strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong></strong></span></span> </div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>190 珧柱燜節瓜Braised Hairy Gourd with Dried Scallops  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>192 鹹魚雞粒扒豆腐Braised Tofu with Chicken and Salted Fish  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>194 椰汁香芋南瓜煲 Pumpkin and Taro Casserole  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>196 炒豆角鬆Stir-fried Diced String Beans  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>198 火腩茄子煲Eggplant with Roast Pork Casserole  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>200 節瓜麵筋炆火腩 Braised Roast Pork with Gluten and Hairy Gourd  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>202 南乳清齋A Buddhist Vegetarian Dish  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>204 蠔油鮮草菇Sautéed Straw Mushrooms in Oyster Sauce  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>206 牛肉薯仔餅Potato Pancake with Beef   </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>208 蟹肉扒西蘭花Sautéed Crab Meat over Broccoli  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>210 蝦米肉碎蒸蓮藕絲Steamed Shredded Lotus Root  </strong></span></span></div><div><span style="color: #0000ff;"><span style="font-size: 18.0px;"><strong>212 版權頁 </strong></span></span></div><p></p>