灌汤饺是广东、香港和澳门地区常见的点心。以前的灌汤饺是一笼有两只饺,用蒸笼蒸成,容易在提起时破皮,现在大部分茶楼的灌汤饺是用汤浸饺。饺内的高汤是以上汤煮猪皮、大菜、鸡脚等含大量胶原的食材凝固成的半固体,包在馅子之内,经加热便变成汤汁被封在饺内[1]。
类似食品
- 灌汤包:华北和江南地区常见的点心
参考文献
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