老饕聊中国民国路边摊瓦撑饭（煲仔饭）Wadden rice (soup rice) in roadside stalls in the republic of China

中国民国初期广州，当时的广州市场很繁荣，路边出现了一种以速食烹任的美食，煲仔饭。煲仔饭种类很多，有牛肉煲仔饭、猪肝煲仔饭、滑鸡煲仔饭、叉烧煲仔饭、腊味煲仔饭、田鸡煲仔饭、虾仁煲仔饭等种类。煲仔饭使用的锅具是砂锅煲，这样的砂锅材质煲出来的米饭与菜特别香。煲仔饭的历史可追溯到3000年前的中国周朝，周朝的“淳熬”、“淳母”与现在的煲仔饭制作类似。煲仔饭要做到的是饭菜合一，并不容易，要掌握好火候，因为烹制的食材不同，所以火候掌握也不同，要做到饭菜都熟，又不能焦。一煲好的煲仔饭能给你带来一次很好的享受。

At the beginning of the republic of China in Guangzhou, the market of Guangzhou was very prosperous at that time. There are many kinds of soup rice, including beef soup rice, pork liver soup rice, slippery chicken soup rice, barbecued pork soup rice, cured pork soup rice, frog chicken soup rice, shrimp soup rice and so on.Soup rice uses casseroles. The rice and dishes are very delicious because they are cooked in casseroles.The history of soup rice can be traced back to the zhou dynasty of China 3000 years ago. The "chun ao" and "chun mu" of the zhou dynasty are similar to the soup rice production today. Soup rice is to achieve food unity, it is not easy to master the heat, because cooked ingredients are different, so the heat should be different. To ensure the food are well cooked but not burnt. A good soup rice can give you a great treat.