double-boiled soup 老火湯

double-boiled soup
繁：老火湯
简：老火汤

長時間烹調的老火湯，則會使肉類中嘌呤溶於湯水，再被轉化為尿酸積聚體內，痛風症等患者宜少飲。

青紅蘿蔔豬骨湯都致肥？營養師解構湯水陷阱（2016年12月29日）。香港經濟日報，取自https://topick.hket.com/article/1599535/%E9%9D%92%E7%B4%85%E8%98%BF%E8%94%94%E8%B1%AC%E9%AA%A8%E6%B9%AF%E9%83%BD%E8%87%B4%E8%82%A5%EF%BC%9F%E7%87%9F%E9%A4%8A%E5%B8%AB%E8%A7%A3%E6%A7%8B%E6%B9%AF%E6%B0%B4%E9%99%B7%E9%98%B1

During the winter season, double-boiled soups are a traditional Chinese way to keep the chills at bay. The soup and its ingredients are placed in either a tureen or ceramic jar, sealed and then put in a steamer and slow-cooked for three to four hours.

Yung, V., and Chan, B. (2015, January 14). 5 best places in Hong Kong to eat double-boiled soup, a winter warmer. South China Morning Post. Retrieved from http://www.scmp.com/magazines/48hrs/article/1679581/best-double-boiled-soups-town