See, when I wanted to taste the soup again, I was shocked by the insect inside!
看，我盛起来的第二碗汤，竟然在我不知情的情况下不知何时飞进了一只虫！
After several years of exploration, simmering soup head, taste more and more delicious, Tang Xian concentrated, fragrant, tasted the people are all marveling its wonderful.
经过几年的摸索，煨汤的鱼头，味道越来越美味，汤鲜汁浓，香气四溢，尝过的人无不赞叹其妙不可言。
The surface should be fine, stuffing to fine, soup to keep juice, so as to make dumplings refreshing smooth taste.
面要细，馅要精，汤要保持翮“原汁”，这样才能让饺子吃起来滑润爽口。
A spoon does not know the taste of soup, nor a I earned fool the taste of wisdom.
汤匙不识热汤的滋味，博学的傻子无智慧。
With wine to taste, what kind of food do with the wine has strict regulation, such as clear soup with wine, brandy, with seafood products with various liqueur or brandy dessert.
用酒来调味，什么样的菜选用什么酒都有严格的规定，如清汤用葡萄酒，海味品用白兰地酒，甜品用各式甜酒或白兰地等。
Qianlong, East Taiwan, a shop owner of the shop, one day found a new street to sell the surface of the small stalls, they went to taste one, that thick soup, delicious and pleasant.
乾隆年间，东台一家开面店的老板，有一天发现街上有一家新开的卖面的小摊子，便去尝了一口，觉得面汤浓厚，鲜美可人。
Dongtai Yu Tang noodles originated in Fu 'an, burnt with the thatched soup, taste good, good quality, there are friends to the proposed Fu an Street to see taste.
东台鱼汤面起源于富安，用茅草烧制的鱼汤，味道很好，面质又好，有网友建议去富安老街看看尝尝。
The old fire soup of person in Guangzhou category numerous, can anticipate and cook a method with various soup, boil to make a various soup of different taste, different effect.
广州人的老火汤种类繁多，可以用各种汤料和烹调方法，烹制出各种不同口味、不同功效的汤来。
Drinking the free soup in the canteen maybe you do not like seriously, you will remember the taste after many years.
认真地在你不喜欢的食堂里，然后品尝一次食堂的免费汤，它的气味你会在很多年后还能记得。
Slightly more obscure, the firm has come up with "a very special taste sensation", a the filling that is a blend of fresh creamed asparagus soup enriched with nougat, marzipan and chocolate.
公司打出了“非常独特口感”的口号，更加新奇的配方，新鲜奶油芦笋酱料混合杏仁，杏仁蛋白软糖的及巧克力。
Drift is a big pot floating in a small pot, surrounded by ventilation but water does not spill, and the fir of the lid of the unique wood for the soup also increased the taste of a soup.
漂是大锅里漂着小锅盖，四周透气但开水不外溢，而杉木的锅盖特有的木香也为面汤增加了一种味道。
The taste of instant rice soup largely depends on the rehydration of the product, and consequently, connected with the inner structure of instant rice granule.
方便稀饭的口感在很大程度上取决于成品的复水性，而成品的复水性与方便稀饭米粒内部淀粉结构密切相关。
Put potato, carrots and tomato into the soup, bring to the boil then reduce heat, simmer for 30-40 minutes. Add salt to your own taste.
将土豆胡萝卜和番茄放入锅中，开大火烧开之后，转小火继续镦30 - 40分钟。
But plum soup although the sour taste, but it belongs to the typical alkaline drinks, meat and other acidic foods to eat more, excessive intake of fat, leading to blood acidification.
而且酸梅汤的味道虽酸，但它却属于地道的碱性饮品，肉类等酸性食物吃多了，摄取了过多的油脂，导致血液酸化。
Cooked by gentle heat at least more than two hours, Canton soup is not only of good taste, but also abundant of the love from the cook.
广东的老火靓汤经过至少两小时的温火煮熬，不仅美味好喝，而且满载着煮汤者的爱心。
There are also several special bad taste sweet rice balls, with yogurt, and her soup was cold, but the glutinous rice balls are hot.
这里还有多少种特恶口味的汤圆，有酸奶的，她的汤是凉的，但是汤圆是热的。
To this day, I am still unable to determine how they could make a seemingly plain soup taste so fine without the use of animal fat, broth or MSG.
直到现在，我都想不出他们没有用任何动物的油脂，汤底和味精是怎样做成这样的鲜汤的。
At the same time you can choose Dierdaocai, duck soup or fried duck silk, duck-song, they give you taste the same on the harvest.
“外焦里嫩、酥而不腻”是其受欢迎的最大原因。同时您可以选择第二道菜，鸭汤或炒鸭丝、鸭松，他们同样会给您味觉上的收获。
Discard the foam floating on the surface of the soup, add bok choy and cook until done. add salt to taste and sprinkle with pepper. remove and serve.
撇掉浮在汤面的泡沫，加入青江菜煮熟，并加盐调味，最后撒下胡椒粉即可盛出食用。
The said bean curd is soft, rich in water, elastic, easy to fry to red without sputtering, and porous. When used to cook soup, it is boiled well and can absorb the taste of liquor.
依照该方法制成的豆腐，质地更为柔嫩、富高水份、富弹性、油煎易赤不喷溅、且豆腐内富有孔洞，于煮汤时既耐煮又能快速吸收汤味。
The said bean curd is soft, rich in water, elastic, easy to fry to red without sputtering, and porous. When used to cook soup, it is boiled well and can absorb the taste of liquor.
依照该方法制成的豆腐，质地更为柔嫩、富高水份、富弹性、油煎易赤不喷溅、且豆腐内富有孔洞，于煮汤时既耐煮又能快速吸收汤味。
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