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八寶鴨 (粵菜)

八寶鴨 (粵菜)源於紹幫菜中八寶姑嫂鴨，傳至廣東後，填料改為咸蛋黃、金華火腿、紅豆、薏米、糯米、乾百合、乾蓮子、花生，調味料改用蠔油，1930年代成為香港宴會名菜。

參見

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參考資料

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  • 《品味老香江：六國美饌匯萃》. 香港: 六國酒店. 2013年7月: 頁34 - 37. ISBN 978-988-12521-0-4. 
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八寶鴨 (粵菜)
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