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西施骨、豬脊骨、唐排骨、豬尾甚麼時候用到？哪些材料需要飛水？雞湯會令人燥火上升嗎？怎樣煲出奶白色又香濃魚湯？生薏米、熟薏米、洋薏米的功效一樣嗎？春、夏、秋、冬所喝的湯水有甚麼分別？新手學煲湯，總有一連串疑問，也總誤會煲湯是進階級的事。其實，煲湯一點也不難，只要弄清楚材料的性質，用合適方法處理，爽爽快快丟到鍋中，等待一會，就有熱騰騰的湯可喝了﹗
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