香(Xiang)油(You)色(Se)如(Ru)琥(Hu)珀(Po)，(?)橙(Cheng)黄(Huang)微(Wei)红(Hong)，(?)晶(Jing)莹(Ying)透(Tou)明(Ming)，(?)浓(Nong)香(Xiang)醇(Chun)厚(Hou)，(?)经(Jing)久(Jiu)不(Bu)散(San)。(?)可(Ke)用(Yong)于(Yu)调(Diao)制(Zhi)凉(Liang)热(Re)菜(Cai)肴(Yao)，(?)去(Qu)腥(Xing)臊(Sao)而(?)生(Sheng)香(Xiang)味(Wei)；(?)加(Jia)于(Yu)汤(Tang)羹(Geng)，(?)增(Zeng)鲜(Xian)适(Shi)口(Kou)；(?)用(Yong)于(Yu)烹(Peng)饪(Ren)、(?)煎(Jian)炸(Zha)，(?)味(Wei)纯(Chun)而(?)色(Se)正(Zheng)，(?)是(Shi)食(Shi)用(Yong)油(You)中(Zhong)之(Zhi)珍(Zhen)品(Pin)。(?)
