作者:陳武雄 / 編輯:GOTHE
每年九月到春節期間是新埔柿子成熟季節,也是製作柿餅最忙碌的季節。其中新埔柿餅觀光農場是最受遊客和攝影朋友喜愛的免費觀光景點;每到柿子成熟時,但見廣場上擺滿了一盤一盤削過皮的柿子,在烈陽照射下顯出一片黃金色的獨特景觀,那場面令人難以忘懷。
味衛佳堅持遵循古法製作柿餅,從採摘、清洗、削皮、自然日曬等繁複工序都非常用心,務使成為最優質最好吃的柿霜餅。
▲味衛佳柿子觀光農場
▲採用自然日曬
▲柿餅製作手工削皮
▲柿子紅了
▲味衛佳曬柿餅廣場
作者:陳武雄 / 編輯:GOTHE
每年九月到春節期間是新埔柿子成熟季節,也是製作柿餅最忙碌的季節。其中新埔柿餅觀光農場是最受遊客和攝影朋友喜愛的免費觀光景點;每到柿子成熟時,但見廣場上擺滿了一盤一盤削過皮的柿子,在烈陽照射下顯出一片黃金色的獨特景觀,那場面令人難以忘懷。
味衛佳堅持遵循古法製作柿餅,從採摘、清洗、削皮、自然日曬等繁複工序都非常用心,務使成為最優質最好吃的柿霜餅。
▲味衛佳柿子觀光農場
▲採用自然日曬
▲柿餅製作手工削皮
▲柿子紅了
▲味衛佳曬柿餅廣場
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