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老火一汤广东人酷爱煲汤,对汤历来讲究,他们会按照不同时节、天气和自身状况,用足时间、材料煲出一锅好汤。藏乐汤坊煲汤也是别具一格,在一间不大的房间里,摆放着不同高低四层瓦罐,也不知道这些瓦罐中的汤已经煲了多少时间。举凡在用餐的客人走过这里都能看个透彻,透过玻璃墙,看见火苗舔舐着罐底每一个瓦罐的顶盖冒出丝丝的白烟。待服务员端上一个来,放在餐桌旁边的木架上,用大汤勺舀在白瓷碗中,追不及待的喝上一口,暗叹汤料的讲究。一股暖意从食道缓缓的散发到了全身,一碗下去,那股暖流似乎从毛孔中渗透出来,驱散了春雨的寒意。
Old Cantonese soup loves the soup, to pay attention to the soup, they will be in accordance with different seasons, the weather and their own conditions, with full time, the material pot out of a pot of soup. Tibetan soup Soup Square is also unique style, in a small room, placed in different levels of four layers of earthenware, do not know how much time in these earthenware soup pot has been burned. Take all the guests here in the dining can see a thorough, through the glass wall, saw the flame licked the bottom of each jar cans of the roof of white smoke. Waiter to be on the side, on the wooden table next to the table, scoop ladle with a large white porcelain bowl, chase can not wait to drink, dark sigh soup stress. A warmth from the esophagus slowly distributed to the whole body, a bowl down, that warm stream seems to penetrate from the pores, to disperse the chill of the spring rain.