1.0basil‧草本新鮮https://basil.idv.tw/blogbasilhttps://basil.idv.tw/blog/author/basil北海道十勝川溫泉旅館三余庵之早餐篇 | basil‧草本新鮮rich600338<blockquote class="wp-embedded-content" data-secret="VQdRElbDQ3"><a href="https://basil.idv.tw/blog/380/tokachigawa-onsen-sanyoan-chyoshoku">北海道十勝川溫泉旅館三余庵之早餐篇</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://basil.idv.tw/blog/380/tokachigawa-onsen-sanyoan-chyoshoku/embed#?secret=VQdRElbDQ3" width="600" height="338" title="“北海道十勝川溫泉旅館三余庵之早餐篇” — basil‧草本新鮮" data-secret="VQdRElbDQ3" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://basil.idv.tw/blog/wp-content/uploads/2005/03/sanyoan-15.jpg960639燉煮入味的味增大根，因為吸收了飽滿的高湯，一入口便充滿著高湯的鮮美以及蘿蔔的甘甜，加上味增的提味，實在好吃；半熟的溫泉蛋，化在口中是濃郁滑稠的蛋黃，而那玉子燒，則帶著淡淡的甜味，濃郁清爽溫熱涼冷，相互交錯搭配，讓滋味口感更為豐富；最後再以飄蕩著青蔥氣味的味增湯暖胃，相當令人滿足。