吃火锅前先打一碗生鸡蛋。捞起食物,往蛋液里一浸。附着在食物上的蛋液被余热烫的半熟。食物也因浸入冷冷的蛋液中,表面迅速收紧。滑、爽的口感由此而来。我们戏称为“鸡蛋过冷河”。鸡蛋、鱿鱼、双飞鱼片,猪肝、猪腰、猪肉滑,粉肠、鹅肠、猪生肠,牛肉、牛百叶、牛心顶,生菜、塘篙、西洋菜。琳琅满目的肉、菜。齐聚一盘中,七彩斑斓,五光十色。这是广州人最 Before eating hot pot hit a bowl of raw eggs. Pick up the food, dip in the egg liquid. The egg liquid attached to the food is scalded by the heat. Food is also immersed in cold egg liquid, the surface quickly tightened. Slippery, cool taste from this. We dubbed “egg overcooling river”. Eggs, squid, double flying fish, liver, pork loin, pork slip, powder, goose, pig intestine, beef, beef blinds, beef heart, lettuce, ponds, Sai Yeung Choi. An array of meat, food. Gathered in a plate, colorful, colorful. This is the most people in Guangzhou