煲汤是广东人的专利,这是不争的事实。与其潮湿暑热的地域性气候有着相当大的关系。其传入北方,要归于粤菜的流行,记得那时候去粤菜馆喝每日例汤,要算是一个时尚的象征了,朋友一见面,把‘吃了吗’改成‘喝了吗今儿’,感觉怪怪的。即便是粤菜每况愈下的时日,老火靓汤的气候却不降反升了。潮流是一方面,靓汤的实实在在的功效大概是最关键的了吧。老火靓汤的滋补状态与汤料和气候是成正比的。在这个沙尘暴肆虐,空气中的水分几乎被吹干的季节,你该选择润肺,解烦渴,气 Soup is Cantonese patent, this is an indisputable fact. And its moist and hot regional climate has a considerable relationship. It spread to the north, should be attributed to the popularity of Cantonese cuisine, remember at that time to drink Cantonese restaurant daily soup, to be regarded as a symbol of fashion, a friend to meet, the ’eat’ changed to ’drink it today’ It feels weird Even the deteriorating period of Cantonese cuisine, the old fire soup did not fall in the opposite direction. On the one hand, the real efficacy of soup is probably the most crucial. Old fire soup tonic state and the soup is proportional to the material and climate. In the sandstorm raging, the moisture in the air is almost dry season, you should choose lungs, relieve thirst, gas