1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/白湯風拉麵高湯 – 白湯、パイタンrich600338<blockquote class="wp-embedded-content" data-secret="A6DzDe5H9k"><a href="https://marcwiner.com/zh-hant/baitang-lamian-gaotang/">白湯風拉麵高湯 – 白湯、パイタン</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/baitang-lamian-gaotang/embed/#?secret=A6DzDe5H9k" width="600" height="338" title="白湯風拉麵高湯 – 白湯、パイタン — Marc Winer" data-secret="A6DzDe5H9k" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2023/08/Ramen-paitan-sur-fond-de-boisfinal--750x860.jpg600688Paitan 一詞源自中文，在料理語境中指的是「白湯」。這個詞特別用來形容日式拉麵中，那些高湯呈現混濁、乳白且不透明的類型。需要注意的是，高湯不一定非得是「純白色」，才會被視為 Paitan。https://marcwiner.com/zh-hant/baitang-lamian-gaotang/zh-hant白湯風拉麵湯底日式湯與高湯036004動物骨頭與內臟 (例如雞背骨、豬頸骨、股骨，或其他你喜歡的骨頭與內臟)與食材等重的水辛香蔬菜 (大蒜、洋蔥等)6https://marcwiner.com/wp-content/uploads/2023/08/Ramen-paitan-sur-fond-de-boisfinal--scaled.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400