东北酸白菜

严选优质大白菜，以纯自然发酵方式生產并改良制作技术，经严苛的标準作业，高温杀菌制作而成。黄金比例造就出许多醍醐微酸，不添加人工色素，及化学添加物，这样才能够维持酸白菜最原始的酸味。经天然乳酸菌发酵过后酸白菜更带有浓浓香气，加入高汤烹煮后并香味四溢，香味中带酸味、虽酸但并不呛口，不论其叶梗皆为柔软而带脆度、酸中带甘，入高汤后更能够久煮不烂，是家庭聚餐煮火锅时的最佳选择。

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