什麼是燉湯?

燉湯是將食材和藥材隔水猛火燉,起碼要燉3個小時以上,而且蓋要密封,連湯的香氣也保留在內,因為匯聚食物藥物精華,滋補效用更明顯。另外隔水燉的做法,熱力均勻平衡,能使燉品營養結構不被破壞。而老火湯是把食材和水放在鍋裏煮沸後,再用文火慢慢煲上兩三小時或以上,食材內營養素損失比較多。所以用上珍貴食材如花旗蔘、螺頭和燕窩時候,燉煮方法較為適合。

 

What is double boiled soup?

Double boiling is a Chinese cooking technique to prepare delicate food and soup. It is a much slower and more gentle process, characterised by submerging a ceramic pot within an outer pot of boiling water and the pot is then steamed for 3+ hours. It is similar in concept to the double layered metal pots the French refer to as a bain marie. This technique allows the soup to retain its essences, taste, healing properties, nutrient value, moisture – offering maximum benefits to the drinker. Hence it is often used with expensive ingredients such as Ginseng, sea conch and bird’s nest. 

The story begins with Papa Fung’s double boiled soup……

 

Founder of Soupday, Mr. Fung has a father who is passionate about Chinese home cooking. Growing up in the U.S., he missed all the delicious Chinese dishes and soup back in Hong Kong. Despite the fact that he was thousands of miles away from his hometown, he was one of those lucky boys who could enjoy dad’s home cooking every night. During his time at the University of California Berkeley, Papa Fung always prepared hearty double boiled soup as a gesture of love and care for Mr.Fung.

 

Following his passion for the Food and Beverage industry, upon graduation from UC Berkeley. Mr. Fung was set to embark on a journey of sensory and taste, the first milestone was earning a Certified Sommelier credential from the Court of Master Sommeliers. Armed with passion and knowledge, he ventured on to gain 8 years of experience from several Michelin star Western & Asian restaurants.

 

Mr. Fung recalls how there was one night, after a long exhausting day at work, he wanted to fix a quick supper. He missed the good old time when there was always a bowl of Papa Fung’s doubled boiled soup in the fridge. Thus, inspiring him to create the brand - “Soupday”. With the vision to promote the traditional Chinese knowledge of holistic wellbeing and to deliver the best quality double boiled soup to busy Hong Kongers at the click of a mouse. 

故事由馮爸爸的燉湯說起...

湯譜創辦人馮生因為有一位熱愛煮中菜的爸爸。從小在美國長大的他,仍無時無刻想念家鄕的傳統美食。雖然人在異鄉,但每晚也有正宗住家飯吃。在加州柏克萊大學攻讀商業管理時候,馮爸爸也常常為他準備好淸熱下火的燉湯,給經常讀書熬夜的馮生 ,補充體力和打氣。

 

大學畢業後,熱愛美酒佳餚和對味覺有追求的馮生,因而報讀有名的Court of Master Sommeliers課程,並取得品酒師證書資格。然後在多間不同類型的中、西餐廳、酒吧及米芝蓮星級餐廳擔任餐廳主管及品酒師,並累積了10年寶貴的餐飲經驗,對多元飲食文化及味道有很深入的研究。其間仍不忘鑽研燉湯食譜,出國旅行公幹也會四處搜尋出名燉湯。

 

回流香港之後,因為一次工作加班後回家,想在廚房煮些簡單宵夜。想起以前常常有馮爸爸為自己準備的燉湯在冰箱,很容易便可以煮一碗美味的燉湯泡飯作宵夜。細想之下香港人生活工作繁忙,能夠有湯飲的機會少之又少,更何況是要花長時間的燉湯?在外面又沒有太多好品質的燉湯選擇。所以萌生念頭用馮爸爸的湯譜,利用自己累積了8年在香港的餐飮管理經驗,創造了本地品牌「湯譜」,製作真材實料的中式燉湯,讓忙碌的香港打工仔,上個網,Click一Click,就好快有靚燉湯送到府上。

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