---
title: "茶多胃傷茶配化解 - FoodNo1.com"
description: "FoodNo1.com 自 1999 年成立至今超過 26 年，專注分享港式家常菜、健康食譜與生活煮意靈感。每日更新「三餸一湯」搭配、時令湯水、低脂少油、素食、進補與食療配方，讓你輕鬆煮出暖心又營養的餐桌味道。加入我們的美食圈，一起交流煮食心得與廚房故事。"
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date: "2026-06-17T01:27:51+00:00"
language: "zh-TW"
---

#  茶多胃傷茶配化解

  [慢性病飲食](https://foodno1.com/foodno1dailyrecipes/dir/health-recipes/city-health-diet.html)    2008年1月09日    點擊數: 15878

香港人飲茶以粗飲的佔大多數，但得天獨厚的是香港茶葉又便宜又靚，同一樣茶葉經香港到台灣，一經粉飾包裝和推廣，可能十倍以上，很多香港人從台灣帶回福建所產的茶葉，但要多付十倍以上價錢，茶葉的等級和產地非普通人可以分出高低和原產地，即使內行人也只有八九成把握。

論飲茶香港潮州人最精，由普洱的基本質量，壽眉的白牡丹和白毛銀針的配搭，即使北方人喜好的香片茶，老一輩潮州茶客也懂得清淡中留香泡法，由於潮州沿海地帶比較富庶，對飲茶非常注重，幾乎每家每戶都是茶藝館，茶爐由朝到晚運作，特別是潮州人所稱的「閒間」，是空間聚集之地，玩音樂拉二胡，飲茶食小點，潮州稱「物配」，物配即茶食、茶點或茶配、茶泡等，潮州的茶配茶泡特別多。

鐵觀音茶香味濃而甘帶澀味，非常提神開胃、蜜餞瓜果之類，潮州每鄉每縣都有不同特色茶配，馳名的達濠米潤、仙門城縮沙(糖皮花生)，海門糕仔，橋柱柚皮，棉湖蜜餞果子，瓜丁，貴嶼月勞餅(即肥豬肉)，和平珠蔥餅，和全潮州都盛行的反沙芋、羔燒果子、番茨、瓜類。

先談達濠的「米潤」，全名是浮月勞米潤，是用糯米炒香磨粉，加糖膠，豬月勞花精製而成，入口香而煙革刃，是相當好的配茶茶食，可惜香港潮州「物食店」(賣潮州綿糖、糕點、糖製品的專門店)日漸消失，現時只是九龍城還有幾家老店而已。

花生糖也是茶配中佳品，潮州的花生糖種類很多，崧糖製法的花生方，糖崧爽而花生香；花生軟糖由芝麻轉用椰絲更甘香可口；論骨子則是仙門城縮沙(即糖包花生)，形如魚皮花生，但皮用脆糖造成，先咬脆糖，口有聲，再則滿口甜味之時方慢慢品嚼花生的香，是送茶的理想小食，但製作時間要很準方有好效果。

普寧橋柱反沙蜜餞柚皮，相當特色，面上是反沙薄脆糖，而心是入口煙革刃的蜜餞柚皮，除香甜可口之外，更有助化胃氣，是茶配之中不含油的一種，但每年只有秋冬天才有供應。

芫茜蔥的配搭多用於蒸魚，但潮州甜品反沙芋類，加上些須芫茜蔥末更覺香味濃治，做法是先將芋頭切條，再用油由生炸熟，爆香蔥油和碎芫茜，另用二份糖配一份水煮糖膠，煮至起大泡再轉小泡時熄火，加入似簡單，製作實不容易，相反做蜜餞芋頭，地瓜(蕃薯)比較容易控製火路，食法各有千秋，反沙香脆，蜜餞甘香而甜度淡一點。

蜜餞芋和反沙芋都是潮州有名氣茶配。做法和反沙相近，煮滾糖膠之後放入芋頭和蕃茨，慢火煮到熟透，然後加入蔥油芫茜，香一點可加上炒香芝麻即成。

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