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用冰糖与雪梨做成甜点,一直是我国传统的日常小食。老北京的小吊梨汤,就是一款以冰糖与雪梨为主料,辅以银耳与话梅共同煮制而成的饮品,制作方法简单,耗时很少,成品入口滑爽顺口,清甜不腻,略带一点话梅的酸味,不论是在冬季作为甜汤,还是夏季作为冰饮,是自己享用,还是招待朋友,展示下中华小当家的巧手范儿,都十分合宜。
Made with sugar and Sydney desserts, has always been our traditional daily snacks. Old Beijing’s small pear soup, is a rock candy and Sydney-based materials, supplemented by white fungus and plum cooked together drinks, production methods are simple, time-consuming, product inlet smooth and smooth, sweet Not greasy, a little sweet plum sour, whether it is in winter as a sweet soup, or as an ice drink in summer, enjoy themselves, or entertain friends, showing the Chinese little masters skillful range of children, are very appropriate.