中文介紹
配料：墨魚、魚漿、食用油、澱粉、洋蔥、白砂糖、食用鹽、味素、磷酸鹽、豆腐皮、山梨酸鉀、食用香料；
墨魚、魚漿占總淨含量的百分之五十；
周氏花枝卷的食用方法：在事先加熱至140℃-150℃的熱油中炸四到五分鐘呈金黃色即可食有。常吃墨魚的好處：墨魚營養豐富、味道鮮美、含有磷、鈣、鋅、鎂、鐵、糖及維生素B等多種人體所需的微量元素，藥食價值極高。
英文解說
Ingredients: squid, fish paste, edible oil, starch, onion, sugar, salt, monosodium glutamate, phosphate, tofu skin, potassium sorbate, food flavors;
Squid, fish paste fifty percent of the total net content;
Squid Chow volume consumption: in advance heated to 140 ℃ -150 ℃ in the hot oil fried four to five minutes to eat a golden brown. cuttlefish eat benefits: cuttlefish nutritious, delicious, containing phosphorus, calcium, zinc, magnesium, iron, vitamin B, sugar and many essential trace elements, high value food and medicine.
