當我第一次來香港,「初來埗到」又完全不懂中文,搭上巴士沿彌敦道去重慶大廈(一個背包客還能住哪裏?),發現整條街都因霓虹燈照得五光十色,生機處處。霓虹燈上的文字和標誌激勵了我學中文,最終讓我成為電影工作者,透過霓虹燈宣揚香港的活力。
然而,香港大部分的霓虹招牌已經消失,這意味着香港失去原有的能量、靈感和活力。雖然不能把昔日光輝帶回現在,但我們依然能珍惜和爭取現有碩果僅存的東西。
其中一個方法是支持 Pascal Greco 完成他眾籌出版的計劃。把霓虹燈招牌印在書中,至少我們還能夠跟人分享。雖然它不能跟霓虹招牌的實物相比…但意義相近,且能放於掌心間,跟其他人分享。
When I first arrived in Hong Kong, " fresh off the boat " and not knowing Chinese as my bus took me down Nathan Road towards Chungking Mansions ( where else could a backpacker afford ? ) The whole street was lit and coloured and vibrant with the energy of Neon. The words and the signs design were what excited me to learn the language and ultimately to try to celebrate that every neon is the energy of Hong Kong by becoming a film-maker.
Most of our signs are gone now. That means Hong Kong is losing its energy, its inspiration, its vitality. We can't bring them back, but we must cherish and fight for those that survive.
One way to fight is to support Pascal's project so when it becomes a book we at least have something to share. It's not as good as the signs of course, but it is of the same intent ...plus you can hold it your hand and pass it on to others.
同時也有16部Youtube影片,追蹤數超過190的網紅Wu Shih Kang,也在其Youtube影片中提到,❤追蹤吳世康⬇️ Instagram➸https://www.instagram.com/mr.d2017 TikTok➸https://www.tiktok.com/@wushihkang Youtube➸https://www.youtube.com/channel/UCo5FTxWg_hAWT...
「so fresh中文」的推薦目錄:
- 關於so fresh中文 在 Christopher Doyle 杜可風 Facebook 的精選貼文
- 關於so fresh中文 在 肥媽 Maria cordero Facebook 的最讚貼文
- 關於so fresh中文 在 Travel with Winny 一起跟昀去旅行 Facebook 的精選貼文
- 關於so fresh中文 在 Wu Shih Kang Youtube 的最讚貼文
- 關於so fresh中文 在 kottaso cook【kottaso Recipe】 Youtube 的精選貼文
- 關於so fresh中文 在 VOGUE Taiwan Youtube 的最讚貼文
- 關於so fresh中文 在 红花会贝贝- SO FRESH『Lyric Video』 - YouTube 的評價
- 關於so fresh中文 在 袁晓菲翻译社Angel Yuan Translation - So Fresh - Facebook 的評價
so fresh中文 在 肥媽 Maria cordero Facebook 的最讚貼文
今日教大家
📌 豉油雞
📌白灼牛肩胛
📌 砵仔糕
🍏🍏🍏🍏🍏🍏🍏🍏🍏
蘋果膠中文購買連結 送冰皮月餅粉
海外觀眾優惠完結,只限香港粉絲
https://www.jlc-health.com/tc-maria-mooncake-special
✨✨✨✨✨✨✨✨✨✨
和牛凍肉資料👉https://bit.ly/3adssZ3
💥💥💥肥媽粉絲優惠💥💥💥💥
優惠價+套餐折扣+禮物1+禮物2+免費送貨
$1000送開合式矽膠隔熱墊
$2000再送可調適量匙
✨✨✨✨✨✨✨✨✨✨
豉油雞
材料: 光雞一隻,薑.蔥.乾蔥頭.老抽二湯匙,片糖半塊,半碗紹興酒或一至二湯匙玫瑰露,細半碗生抽
香料:桂皮.香葉.一粒八角。
做法:
1 洗淨雞放滾水中淥一淥後即放冷水中過冷河(雞身較爽)
2索乾雞身內外水份用2大湯匙老抽內外塗勻雞身,將二片薑及蔥放雞肚內
3薑.乾蔥頭.桂皮.香葉八角放鑊中爆香加半碗紹興酒及細半碗生抽加半塊片糖煮溶
4將汁料倒入電飯煲雞胸向下放煲中,
每10分鐘轉雞身一次,共30分鐘
English Version
Soya Sauce Chicken in a Rice Cooker
(YouTube video starts at 4:30 )
Ingredients:
Whole chicken - 1
Shallots
Ginger slices
Cinnamon stick
Bay leaf
Star anise - 1
Garlic, optional
Green onion - 2 bunches (1 bunch for the cavity of chicken. 1 bunch to put in the rice cooker inner pot.)
Seasonings:
Dark soya sauce - 2 tbsp
Shaoxing wine - ½ a bowl (or you can use Chinese rose wine but only use 1 – 2 tbsp due to the strong taste)
Light soya sauce - ½ a bowl
Chinese brown sugar - ½ a slab (or you can use Chinese rock sugar but less richer in flavour)
Methods:
1. In a pot of boiling water, grab the whole chicken by the neck and dip it into the boiling water a couple of times and lastly submerge the chicken head into the boiling water. With a pair of chopsticks, secure the chicken neck and transfer to pot of ice-cold water or flush cold water in the sink to stop the cooking process.
This step will result in firm skin texture, to prevent the chicken skin from breaking, and to better absorb the color from the dark soya sauce.
2. Gently pat dry the whole interior and exterior of the chicken with paper towel.
3. Chop both chicken feet to prevent them from sticking out from the rice cooker. Set aside.
4. In a bowl, add in the whole chicken and coat the exterior and interior of the chicken with dark soya sauce. Stuff a bunch of green onion and two big slices of ginger into the cavity of the chicken. Set aside.
5. In a heated wok, add in less than a tbsp of oil, shallots, ginger slices, cinnamon stick, bay leaf, and fry until fragrant and slightly charred then transfer to the rice cooker inner pot.
6. Add the chicken feet and the whole dark soya sauce coated chicken into the rice cooker inner pot with the chicken breast facing down. Add in Shaoxing wine, light soya sauce, 1 bunch of green onion, and Chinese brown sugar. This step is done or you can take an extra step to heat up the sauce in a pan. Pour all the sauce out from the rice cooker inner pot into a pan and bring to boil then return the sauce to the rice cooker inner pot.
7. Put it in the rice cooker and cook for 10 minutes, after 10 minutes flip the whole chicken over on its side and cook for further 5 minutes for each side for a total of 10 minutes. After 10 minutes, TURN OFF the heat and let the chicken sit in the rice cooker for further 10 minutes. Total cooking time 30 minutes.
8. Let the chicken cool for 20 to 30 minutes before cutting into pieces. Pour the liquid from the rice cooker to a cooking pot and bring to a boil and let it reduce to a thick sauce. Drizzle sauce over chicken. Serve.
✨✨✨✨✨✨✨✨✨✨✨✨✨
📌白灼牛肩胛
材料
📌 牛肩胛一碟(按照自己份量需要)
📌 薑一至兩片
📌 葱兩至三棵
📌 辣椒適量
📌 鼓油半碗
📌 麻油一茶匙
📌 生粉少許
📌 酒一湯匙
📌 清水
做法
1. 薑片切條再切粒。
2. 開火煲滾熱水,把薑粒和酒放入煲內,煮滾。
3. 牛肩胛一片片分開,加入生粉撈均。
4. 葱切絲用水稍浸,之後瀝乾。辣椒切片或粒,之後和葱撈均。
5. 用碗把鼓油,麻油和少許步驟4的葱和辣椒,撈均。
6. 準備一隻碟,放入步驟4剩餘大半的葱和辣椒鋪底,備用。
7. 牛肩胛一片片放入煲中,灼大約10-15秒。
8. 把牛肩胛放在已鋪底的碟上,之後再次鋪上步驟4餘下的葱和辣椒在面。
9. 最後倒入已調味的鼓油(步驟5),即成。
English Version
Poached Beef Chuck Slices
(YouTube video starts at 30:15)
Ingredients:
Beef chunk slices
Ginger - diced
Shaoxing wine - 1 tbsp
Cornstarch
Spring onion - wash, soak in water and rinse well
Fresh red chilli
Dipping sauce ingredients:
Light soya sauce
Fresh red chilli
Sesame oil
Green onion
Methods:
1. On a plate, separate the beef chuck slices and mix thoroughly with corn starch. This is to make the meat more tender.
2. In a dipping bow, add in light soya sauce, sesame oil, fresh red chilli, green onion, and mix well. Set aside.
3. In a cooking pot, add in water, diced ginger, Shaoxing wine, and bring to a boil. Add in the beef chuck slices and poach them briefly and transfer them to a serving plate covered with green onion and red chilli pieces. Garnish with more green onion and serve with dipping sauce or drizzle dipping over the plate. Serve.
✨✨✨✨✨✨✨✨✨✨✨✨
📌砵仔糕
材料:
70 g 粘米粉
一湯匙粟粉
85 ml水
椰糖一塊
片糖1/4塊
150ml 水
紅豆(早一晚浸過夜,然後用水浸過紅豆煲滾至熟,不要開蓋,焗一個鐘, 盛起紅豆備用)
做法:
1) 先把小碗輕輕掃油,蒸熱
2) 粘米粉,粟粉放在碗來,先放入1/3的85ml水入碗內,用手把水搓入粉內,再加入1/3的水、將水搓入粉內至成團,再加入餘下的水,搓均,放一旁備用
3) 切碎棷糖及片糖,放入煲內,加入150ml 水,煲至糖完全溶解
4) 糖水大滾後,先再拌勻粉漿,然後分三次把已煑滾糖水撞入粉漿,邊撞,邊攪拌至糖水完全加入
4) 把紅豆分入已蒸熱的小碗內,然後倒入粉漿
5) 用保鮮紙包蓋著小碗
6)大火蒸15至20分鐘至熟
Red Bean Pudding (“Put Chai Ko”)
(YouTube video starts at 14:08)
Ingredients:
Rice flour - 70g
Corn starch/flour - 1 tbsp
Water - 85ml
Red bean - 50g – 60g (soak overnight, cook till tender and leave the lid on to cook further without the heat. This will preserve their shapes and still tender inside.)
Sugar mixture ingredients:
Palm sugar &/or Chinese brown sugar - 60g a small piece (crush into tiny pieces)
Water - 150ml
Water - 1 tsp, optional (larger pieces of sugar will take longer to melt so add an additional 1 tsp of water to the melted mixture to make up for the evaporated water.)
Methods:
1. In a heat-proof mixing bowl, add in rice flour, and corn starch. Slowly add in a bit of water and knead well to let the rice flour absorb the water and MUST form a dough like texture then add a bit more water and continue to knead until the rice flour has absorbed the water and becomes dough like texture again. Continue with this process until the water is finished. Set aside.
This kneading process will give a firm, bouncy texture to the pudding whereas simple mixing all the ingredients together without this kneading process will be soft and sticky.
2. Prepare 6 small bowls. Brush each with a bit of oil and steam them. Steamed bowls will cook batter evenly.
3. In a cooking pot, add in palm sugar, Chinese brown sugar, water, and cook until sugar has melted. Optional to add 1 tsp of water if sugar takes longer to melt and more water has evaporated. Bring to a boil.
4. Add boiling melted sugar mixture into Step 1 rice flour mixture and mix well. Set aside.
5. To assemble, add the red bean first to the 6 small steamed bowls. With a ladle, add and divide mixture from Step 4 evenly among the 6 small bowls. Make sure to keep stirring the mixture each time you add to the small bowl to avoid the sugar and rice flour mixture from separating.
6. Cover the bowls with plastic wrap and steam 20 minutes.
7. Let puddings cool before removing the bowls. Insert skewers into the sides of the puddings. Serve.
so fresh中文 在 Travel with Winny 一起跟昀去旅行 Facebook 的精選貼文
【旅行隨筆】第一次大白天喝伏特加喝到吐😨 一切都要從昨天從 Khiva 搭乘 450公里的共乘車子開始說起...🚘
不知道為什麼本來查到的火車班次是因為淡季沒開,還是票賣完了。我們必須從古城 Khiva 搭40分鐘的共乘車(USD$1)到下個大城市 Urgench(中途碰到一位剛好今天要飛要去蘭州留學三年的男子,用很不標準的中文跟我們對話~)🚘
接著再搭乘每人 USD$10 的車資前往下個距離這裡430KM 的主要城鎮 Bukhara 🚕 共乘車子就是這樣,有時候你是最後一組客人,一上車就可以走了😆
等到我們司機接到其他四位客人,已經過了一個多小時了...我們九點半就離開了旅館,十二點才發車...重點是私人 Taxi 才 USD$40🤣 人家說在中亞就是要共乘車子才有趣,果然不錯...😅
下午我們停到一家餐廳,直接進去廚房!廚房內居然有個巨大的魚池,裡面的魚都超大!在英文不通的狀況下,真不知道這是要買魚還是吃午餐😐 「一公斤五美金。」司機用計算機打出來。由於當下我以為要買魚回家,馬上說 NO。
於是大家又上車開到另一家餐廳,又直接進去廚房看魚!這家餐廳跟前家比起來根本沒人,於是我們又回到第一家😅
「跟當地人吃應該不會被坑了吧...」我們悄聲與對方說。
一坐下去就麵包、茶水、居然還有沾麵包的番茄醬(以前都沒有)🍅 這時烏茲別克叔叔們點了伏特加,想說可以消毒,就喝了一杯😛
應該是說他們是用飲茶大小的碗來喝酒,而且都是全滿。剛喝下去還好,接著不知道為什麼就被灌了四杯😅 完全沒料到後勁超強 😂 叔叔還指著可樂的顏色說我的臉跟可樂一樣紅了😳
酒量好的 York 當然沒事啦!連續開了三瓶 😲 這時叔叔從一個小包裝拿出一些葉子,要他把嘴巴張開放到舌頭後面。「像這樣子嗎?」他大嘴巴的說。
突然他神色一變,表情變化多端。「天啊!我完全酒醒,這該不會是古柯鹼吧?」「古柯鹼應該是粉不是葉子吧...🍃」
叔叔在耳朵旁比了旋轉的手勢,York 說他整個耳朵在響,趕快跑去洗手台吐掉😝 而烏茲別克叔叔們都在大笑,很滿意的看著我們。看來我們成功不靠語言就交了朋友?叔叔們不時關心我如何,告訴我等下上車就會直接睡到目的地🚘
確實沒錯... 我站起來出去外面透透氣,不到兩秒就把食物吐出來了!我的魚...😭 而且是廁所都還沒有走到,就吐在餐廳的花圃上...🌹
接下來的車程我真的是睡死...醒來頭也超痛的... 這餐真的吃太飽,兩人吃一公斤的魚肉含酒才 USD$7!果然在古城被坑很大 🙄 就這樣... 結束了我們在烏茲別克第一個有趣的體驗😂
#烏茲別克 #希瓦 #布哈拉
First time getting drink on Vodka in broad daylight ☀️ Projectile vomited across a flower bed😨🌹 Slept through a 450KM car ride while walking up with massive headache 🚘
Uzbeks are crazy drinkers! Never again!!!!
So the day started with us taking a shared taxi from Khiva to Urgench for USD$1 each on a 40 min car ride🚖
Then we negotiated another shared taxi to Bukhara which is 430KM away for USD$10 per person. As we were the first passengers, we waited for an hour before the driver found 4 other ppl then he's finally ready to go!
Mind you, a whole private cab is only USD$40...😐 However, they say shared taxi are part of Central Asia experience and they not wrong🤣
We visited two restaurants along the way and headed straight into their kitchen😶 Had no idea what's happening as no one speaks English but there were MANY fishes swimming inside this large pond😲🐟
Turns out they were deciding which restaurant was fresher. One kilogram of fish was USD$5, this clearly shows that our food in Khiva was a rip off🙄
The fried fishes were delicious but the highlight was probably the local men kept pouring vodka for us and guess we bonded that way...???😂
York had like 7 BOWLS of straight vodka while I had 4 😆 Had to run outside to use the toilet but really I was vomiting out the food...🤢
Between 4 or 5 of us, we finished 3 bottles of Vodka 😲 No joke... THEN... this man got out a packet of tobacco (?) Or leaves of some sort and told York to put it underneath his tongue 👅
Within a few seconds he sobered up! With ears ringing through his ears👂 It was quite crazy LOL. He whispered to me asking me if it was cocaine, I'm like I thought cocaines are powders not leaves???🌿
Anyways... We truly bonded with the them thanks to York who's able to tolerate alcohol 😛
Didn't get rip off for food as those fresh fishes were only USD$7 for two of us including bread, tea and drinks🍸 Finally, a decent meal in Uzbekistan after so many days!!!
Slept like a baby in the car ride...No shit 😂
Ps. I think "York" means "No" in Uzbek, in Russian "Neh!"
#Uzbekistan #Khiva #Bukhara
so fresh中文 在 Wu Shih Kang Youtube 的最讚貼文
❤追蹤吳世康⬇️
Instagram➸https://www.instagram.com/mr.d2017
TikTok➸https://www.tiktok.com/@wushihkang
Youtube➸https://www.youtube.com/channel/UCo5FTxWg_hAWTYEsDeMjk6A
我的饒舌偶像貝貝
非常帶感的饒舌歌曲
這個flow你喜歡嗎?
原唱:貝貝 李京澤
歌詞:
一雙純白的球鞋挑個拉風的Tee
我隨便Freestyle的歌詞他們發瘋的記
我們的風格是新的 我搭配是新的
我吐出的歌詞全部變成了金子
總是停停斷斷 凌凌亂亂 停停換換 節奏從來不會平平淡淡
hold on
Never stay這房間 擺滿花花草草瓶瓶罐罐
我的感覺隨時都在 好像打了興奮劑
和我的Homie成群結隊帽子總是壓的低
看那些Bitch 見到我們總是沒有抵抗力
早晚都拿到我想要的不止Pussy money weed
❖Like, Comment, Share & Subscribe❖
#红花會 #貝貝李京澤 #中文說唱 #pgone #饒舌 #嘻哈 #說唱 #翻唱 #唱歌 #Rap #tiktokmusic #抖音翻唱 #吳世康 #Cover #抖音歌曲 #流行音樂 #抖音熱門歌曲
so fresh中文 在 kottaso cook【kottaso Recipe】 Youtube 的精選貼文
English subtitles are available. Click the subtitle button on the screen.
有中文字幕。請按下畫面上的字幕按鈕選擇。
한국어 자막이 있습니다. 화면의 자막버튼에서 한국어를 선택해주세요.
◆こっタソ動物園チャンネル
新しいチャンネルです!こちらもおヒマな時にどぞ。
⇒https://www.youtube.com/c/こっタソ動物園-kottasoanimals
ご視聴ありがとうございます。
Thank you for watching
I want to deliver delicious Japanese-food recipes to the world
【材料】(保存期間:冷蔵で約3日)
●ニラ:1束
●長ねぎ:1本
●醤油:大さじ4
●黒酢:大さじ1(普通の酢でもOK)
●みりん:大さじ1
●お酒:大さじ4
●あごだし(4倍濃縮):小さじ1(めんつゆ、白だしでもOK)
●ナンプラー:大さじ1(旨味がとんでもない事になるよ♪)
●ごま油:大さじ2
●にんにく:1~2片(チューブタイプでもOK)
●生姜:にんにくと同量(チューブタイプでもOK)
●豆板醤:小さじ1
●砂糖:小さじ2(ラカントとかにするとより糖質が抑えれます)
●唐辛子:お好み量
●いり胡麻:お好み量
●お好みで、一味唐辛子、ラー油
※辛みが苦手な方は豆板醤を味噌に変えて下さい。
※にんにくと生姜は出来れば生の方がオススメ♪
-------------------------------------------------------
どんな料理にもかけるだけで悪魔的に旨く、超やみつきになる!
『超やべぇ悪魔の葱ニラ』を作りました。
こんな美味しい万能タレは食べた事がない!と何度も言われたり、
食べた人には必ずレシピを聞かれる超オススメのレシピになってます!
魚醤と和風出汁が合わさった奥深い旨味に黒酢のコクある酸味がたまらなく後引く、
最高に超やべぇやみつき感になってます🤤🤤🤤
ラーメン、豆腐、豚しゃぶ、焼肉、素麺、餃子、卵かけご飯、お鍋…合わせ方は無限大!
マジ何でも超合います!!
作り方は特製のタレに漬けるだけ♪
是非色んな物に合わせてみて下さいね。
一度食べたら、いつも冷蔵庫に入れておきたくなるくらい、
超やみつきな旨さですよ😆
あと!これ食べると次の日めっちゃ肌と体の調子が最強になります♪
[Ingredients] (Preservation period: about 3 days refrigerated)
● Chive: 1 bunch
● Leek: 1
● Soy sauce: 4 tablespoons
● Black vinegar: 1 tablespoon (regular vinegar is also fine)
● Mirin: 1 tablespoon
● Sake: 4 tablespoons
● Fish stock: 1 teaspoon (4 times concentrated) (Noodle soup or white soup stock can also be used)
● Nam Pla: 1 tablespoon (the flavor will be outrageous!)
● Sesame oil: 2 tablespoons
● Garlic: 1 to 2 cloves (you can use the tube type)
● Ginger: Same amount as garlic (you can use the tube type)
● Dou ban jiang: 1 teaspoon
● Sugar: 2 teaspoons (you can use LACANTS to reduce the sugar content)
● Red hot pepper: As much as you like
● Sesame seeds: As much as you like
● Optional: chili pepper, chili oil
※If you don't like the spiciness, replace Dou ban jiang with miso.
※I recommend fresh garlic and ginger if possible.
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It's one of my mother's dishes that my father, a chef, especially loved💓
I've made a devilishly delicious and addictive sauce called "Amazingly Yummy Devil's Leek & Chive".
I've been told many times that I've never had such a delicious all-purpose sauce before, and I'm always asked for the recipe by those who have tried it!
The deep flavor of Nam pla and Japanese fish stock combined with the rich acidity of the black vinegar is irresistible aftertaste, making it super addictive! 🤤🤤🤤
Ramen, tofu, pork shabu, yakiniku, somen, gyoza, rice with egg, hot pot... the possibilities are endless!
Seriously, it goes super well with everything!!
All you have to do is to soak it in the special sauce♪
Please try to match it with many different things.
Once you try it, you'll want to keep it in your fridge all the time, it's so addictive😆
Also, when you eat this, your skin and body will feel its best the next day♪
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