“预制菜”在今年深入人心，也成了等菜期间的话题。一锅浓汤鸡煲翅，软烂脱骨的整鸡当是提前熬煮；本地特产“土笋冻”，制作工序繁琐，需去除土笋内脏、反复清洗，熬煮至胶质析出，再分装冷却，待其凝固，自是无法现点现做。
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Reporting by Chance Townsend, Caitlin Welsh, Sam Haysom, Amanda Yeo, Shannon Connellan, Cecily Mauran, Mike Pearl, and Adam Rosenberg contributed to this article.，更多细节参见爱思助手下载最新版本
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