Play VideoPlayMuteCurrent Time 0:00/Duration Time 0:00Loaded: 0%Progress: 0%0%0:00Stream TypeLIVERemaining Time -0:00 Playback Rate1ChaptersChaptersdescriptions off, selectedDescriptionssubtitles off, selectedSubtitlescaptions settings, opens captions settings dialogcaptions off, selectedCaptionsFullscreenThis is a modal window. Foreground --- White Black Red Green Blue Yellow Magenta Cyan --- Opaque Semi-Opaque Background --- White Black Red Green Blue Yellow Magenta Cyan --- Opaque Semi-Transparent Transparent Window --- White Black Red Green Blue Yellow Magenta Cyan --- Opaque Semi-Transparent Transparent Font Size 50% 75% 100% 125% 150% 175% 200% 300% 400% Text Edge Style None Raised Depressed Uniform Dropshadow Font Family Default Monospace Serif Proportional Serif Monospace Sans-Serif Proportional Sans-Serif Casual Script Small Caps Defaults Done 廣東名菜白斬雞,廚師長詳解三提三放技巧,皮黃肉白,肥嫩鮮美 接下來播放 More + 山東傳統名菜醬爆雞丁的做法,醬香濃郁,滑嫩不柴,超下飯 廚師長教你醬油荷包蛋的家常做法,步驟詳細,軟嫩多汁下酒又下飯。 【小穎美食】雞蛋倒入開水中,瞬間成為一道快要失傳的名菜,一口一個太香了