{
  "contentStorage": "postgres",
  "title": "腸粉 · 關係",
  "description": "腸粉是廣東、香港常見的米漿小吃，將蒸成的薄皮捲起切段，可加入肉、魚、蝦或油條等餡料，並搭配醬油和熟油。製作方式包括布拉腸、手拉腸和石磨腸。",
  "url": "/zh-hant/concepts/rice-noodle-roll/relation.html",
  "entity": {
    "id": "concept_rice_noodle_roll",
    "type": "concept",
    "title": "腸粉",
    "slug": "rice-noodle-roll",
    "summary": "腸粉是廣東、香港常見的米漿小吃，將蒸成的薄皮捲起切段，可加入肉、魚、蝦或油條等餡料，並搭配醬油和熟油。製作方式包括布拉腸、手拉腸和石磨腸。",
    "status": "published",
    "categories": [
      "category-food"
    ],
    "tags": [],
    "sources": [
      {
        "id": "zhwiki",
        "title": "肠粉（维基百科）",
        "url": "https://zh.wikipedia.org/wiki/%E8%82%A0%E7%B2%89"
      }
    ],
    "createdAt": "2026-10-31T04:04:08+08:00",
    "updatedAt": "2026-10-31T04:04:08+08:00",
    "updatedBy": "user:admin",
    "revision": 20,
    "body": "腸粉是以米漿和澄麵蒸成薄皮，再捲成長條的小吃，成品透明、柔嫩而有彈性，常見於廣東和香港。[^zhwiki]\n\n## 製作方式\n\n製作時將米漿逐張鋪在蒸具或蒸布上蒸成薄皮，再鋪上預先處理的餡料，蒸熟後捲起、切段上碟。常見餡料包括牛肉、豬肉、豬肝、魚片、蝦仁、叉燒和油條；加入油條的品種常稱「炸兩」。不加餡料的稱「齋腸」，加入素菜的可稱「羅漢腸」，在米漿中加糖製作的則稱「甜腸」。[^zhwiki]\n\n## 類別\n\n按蒸製方式可分為布拉腸（以布蒸製）、手拉腸（不用布）和石磨腸。石磨腸使用石磨製作米漿，將米漿淋在托盤上，再放入抽屜式蒸架蒸製。[^zhwiki]\n\n## 餡料與醬汁\n\n餡料腸粉上碟前可淋熟油，使口感更嫩滑，並配特製醬油；常見調味包括燒鵝油、豉油鵝汁等。齋腸則常配甜豉油、芝麻、芝麻醬或甜醬。[^zhwiki]\n\n## 流行\n\n腸粉流行於廣東和香港。齋腸是傳統粥店常見的早餐，也常作為粵港茶樓點心。[^zhwiki]",
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    "conceptKind": "dish"
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