烩菜具有用料多样汁、宽芡亮菜、汁合一清、淡鲜香滑、腻爽口等特点那,是把多种易熟或是经过初步熟处理的原料比,如鸡肉鱼、肉虾、仁鲍、鱼鱼、肚海、参鱿、鱼冬、笋火、腿菌、菇和鲜蔬等一起放入鲜汤锅中调,味并烧煮至入味时勾,宽芡成菜。 With the characteristics of multi-type juice, wide crisp bright vegetables, all-in-one juice, fresh and soothing, refreshing and refreshing, it combines various raw materials that are easily cooked or processed through initial ripening such as chicken fish and meat Shrimp, Ren Bao, fish, belly, squid, fish winter, bamboo shoot fire, legs bacteria, mushrooms and fresh vegetables, etc. into the soup with the transfer, taste and cooking until the taste hook, wide 芡 into a dish.