喝起西方人的汤,总是第一口惊艳,第三口寻常,到了第九、第十口就已经无法招架,极有名的法国洋葱汤,我从来喝不完三分之一。而玉米胡萝卜块和排骨一炖,豆腐白菜再下一点粉丝一煮,便是我冬日里最好的享受。要说中国的汤,半壁江山必须是广东人撑起来的。粤人最懂得怎么吃得养生。鸡鸭鱼肉加上菌菇百草,煲出万花筒般种类繁多的汤,肉香混着草药的回甘,美味还兼具滋补的疗效。吃饭时,第一道先上汤,一桌人各盛一碗喝一轮,才上菜。这种吃法,一来润胃,二来又能用汤水先填起饱腹感,控制 Western-inspired soup, always the first amazing, the third common, to the ninth, the tenth mouth has been unable to parry, the famous French onion soup, I never drank one-third. The corn carrot pieces and ribs a stew, tofu cabbage and then a little fan cook, it is my best winter enjoyment. To say that China’s soup, half of the country must be upheld by Cantonese. Guangdong most know how to eat health. Poultry fish with mushrooms and herbs, pot out of a wide variety of soup kale, mixed with herbs back to the sweet, delicious but also both nourishing effect. When eating, the first first soup, a table of all Sheng a bowl of drink before serving. This method of eating, one to moisten the stomach, and secondly, can fill the feeling of fullness with the soup, control