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「鮑參翅肚」、「山珍海味」往往是名貴材料的代名詞，給人高不可攀的感覺。但湯師傅腦筋轉一轉，就能以最合乎經濟原則的方式，將鮑魚、海參、魚翅、花膠、冬蟲草、雪蛤膏、燕盞等「珍奇」烹調成味美營養的湯水，佳節宴客也不失體面。到海味店選購材料，最貴的就是最好？也一定適用？買來的材料，由硬邦邦、毫無生氣的一塊，轉化成軟硬適中、味道與湯水相交融的「湯渣」，當中須經過甚麼程序？按著湯師傅的方法試試看吧﹗
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