{
  "contentStorage": "postgres",
  "title": "肠粉 · 关系",
  "description": "肠粉是广东、香港常见的米浆小吃，将蒸成的薄皮卷起切段，可加入肉、鱼、虾或油条等馅料，并搭配酱油和熟油。制作方式包括布拉肠、手拉肠和石磨肠。",
  "url": "/zh/concepts/rice-noodle-roll/relation.html",
  "entity": {
    "id": "concept_rice_noodle_roll",
    "type": "concept",
    "title": "肠粉",
    "slug": "rice-noodle-roll",
    "aliases": [
      "布拉肠",
      "斋肠",
      "Rice noodle roll"
    ],
    "summary": "肠粉是广东、香港常见的米浆小吃，将蒸成的薄皮卷起切段，可加入肉、鱼、虾或油条等馅料，并搭配酱油和熟油。制作方式包括布拉肠、手拉肠和石磨肠。",
    "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": "2026-10-30T00:00:00+08:00",
    "updatedAt": "2026-10-31T04:04:22+08:00",
    "updatedBy": "user:admin",
    "revision": 20,
    "body": "肠粉是以米浆和澄面蒸成薄皮，再卷成长条的小吃，成品透明、柔嫩而有弹性，常见于广东和香港。[^zhwiki]\n\n## 制作方式\n\n制作时将米浆逐张铺在蒸具或蒸布上蒸成薄皮，再铺上预先处理的馅料，蒸熟后卷起、切段上碟。常见馅料包括牛肉、猪肉、猪肝、鱼片、虾仁、叉烧和油条；加入油条的品种常称“炸两”。不加馅料的称“斋肠”，加入素菜的可称“罗汉肠”，在米浆中加糖制作的则称“甜肠”。[^zhwiki]\n\n## 类别\n\n按蒸制方式可分为布拉肠（以布蒸制）、手拉肠（不用布）和石磨肠。石磨肠使用石磨制作米浆，将米浆淋在托盘上，再放入抽屉式蒸架蒸制。[^zhwiki]\n\n## 馅料与酱汁\n\n馅料肠粉上碟前可淋熟油，使口感更嫩滑，并配特制酱油；常见调味包括烧鹅油、豉油鹅汁等。斋肠则常配甜酱油、芝麻、芝麻酱或甜酱。[^zhwiki]\n\n## 流行\n\n肠粉流行于广东和香港。斋肠是传统粥店常见的早餐，也常作为粤港茶楼点心。[^zhwiki]",
    "url": "/concepts/rice-noodle-roll.html",
    "lang": "zh",
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    ],
    "conceptKind": "dish"
  },
  "entities": null,
  "mentions": [
    {
      "fromId": "concept_guangzhou_cuisine",
      "fromTitle": "广府菜",
      "fromUrl": "/zh/concepts/guangzhou-cuisine.html",
      "fromType": "concept"
    },
    {
      "fromId": "concept_wanghong_meishi",
      "fromTitle": "网红美食",
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  "infoFields": [
    {
      "key": "concept_kind",
      "label": "概念类型",
      "value": "菜品"
    },
    {
      "key": "aliases",
      "label": "别名",
      "value": "布拉肠、斋肠、Rice noodle roll"
    }
  ],
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