牛肉清汤是一道由牛腱子肉、葱头、牛骨、胡萝卜、生姜、芹菜、酱油、精盐、味精、辣椒油、清水、芝麻等材料制作而成的咸鲜味美食。 中国传统菜肴，汤清味郁，味鲜不腻，色泽淡黄。
每道菜都配有饮料，如碱水、牛肉清汤和椰子水。
Each dish will be served alongside refreshments such as alkaline water, beef consomme and coconut water.
这个高汤味道浓郁带些烟熏味，和牛肉清汤相仿的是零脂肪，含钠低。
The broth has a smoky, hearty flavor similar to that of beef bouillon and is fat-free and low in sodium.
乘务员端来了一碗牛肉清汤，深受那些在海风中感到凉意的人们的欢迎。
The cup of bouillon served by the stewards was welcomed by those who had been chilled by the cold ocean breezes.
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