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""老火"之"老"在于"煲汤时间长，火候独到"，先用旺火或中火烧沸，然后小火慢煲两三个小时，是名副其实的"功夫汤"。当然现在的生活水平提高了大家再不用担心营养不够，"老火汤"的制作也相应发生了变化，一些人把煲"老火汤"的习惯改为饮用"生滚汤"或"中火汤"。"生滚汤"即水滚沸后加入各种食材煮3～5分钟即可，如简单的菜心瘦肉汤、猪肝枸杞汤、咸蛋番茄汤等；"中火汤"是把各种食材放入汤锅内，炖煮10～30分钟后饮用即可。"生滚汤"、"中火汤"已经完全可以满足普通人的日常营养需求，操作得当味道也会非常鲜美，越来越受到年轻人的喜爱。"
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