飲食世家出身的張美玉從小就在父親的食堂幫忙賣麵，因此學得一手好廚藝。因為愛吃豬內臟，她動動腦筋，用豬大骨熬煮成清湯，淋在粿條上，再搭配她最愛的豬肝、豬肚、豬皮、豬血等十多種豬內臟，自創出大山腳伯公埕人30年吃不厭的豬什粿條湯。
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- Title: 生活誌 - 找吃
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