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通常用文火慢炖的砂锅在这里要用急火烹制，
A casserole usually simmered on low heat is cooked over high heat here,
边上菜边“烹饪”？
Dishes served while cooking?
不仅如此，厨师还要根据餐桌与炉灶的距离调整火力和“抄起”砂煲的时机
Not only that, but chefs also adjust their firepower based on the distance between the table and the stove and the time of picking up the clay pot.
没错，这么与众不同的菜肴
要数粤菜中大名鼎鼎的“啫啫（jue）煲”了
Yes, such a different dish is the famous Jelly in Cantonese cuisine.
“真的好吃、保留了食物的原汁原味、一下子幸福感就来了”……
如果你还没吃过，先来看看食客们的评价。
"It really tastes good, retains the original taste and flavor of the food, and brings a sense of happiness"
If you haven't tasted it, check out the diners' reviews.
有着“煲未至香先达”的啫啫煲，追求着食物的新鲜生嫩，神奇地将厨房延续到餐桌上，正如食客描述的那样。它是老广东的回忆，是外乡人的追恋，很好地演绎着粤菜中“镬气”的概念！
The Jelly, with its pre-arrived fragrance strives for the freshness and tenderness of food, magically carrying the kitchen to the table, as eaters describe it- It is the memories of old Guangdong, is the pursuit of foreign lovers, is a good interpretation of the concept of "wok gas" in Cantonese cuisine！
正如《舌尖上的中国2》第二集《心传》中讲到：“有一千双手，就有一千种味道。中国烹饪，无比神秘，难以复制。
As the HEART BIOGRAPHY, the second episode of A BITE OF CHINA 2 says, “thousand hands make thousand tastes”. Chinese cooking is incredibly mysterious and difficult to replicate.
啫啫煲，它的出现，就像《舌尖上的中国》中说的那样，
“如果这是一出戏，只有大幕拉起，也就是享用的那一刻，食物才完美亮相！。”
The presence of Jelly is also as stated in A BITE OF CHINA 2, "The food is perfect for the moment you enjoy it, just like curtain goes up in a play.
北京亚洲大酒店粤厨房即日起至12月31日，
啫啫系列菜肴完美呈现
带给您全方位的感官享受
From this day to December 31
“Jelly” series will be presented to you
And bring you the omnidirectional sense enjoyment
目鱼仔生啫煲 108元/例
鲈鱼啫啫煲 178元/例
生啫鱼头煲 228元/例
香辣焗鲍菇 78元/例
虾酱啫空心菜 68元/例
啫啫山药煲 88元/例
花腩啫芥菜 88元/例
