拔丝类菜肴的重要技术关键是熬糖。
The important technical key for hot candied dishes is the decoction of sugar.
吹糖人以糖作为基本材料，糖人艺人用自己的方法熬糖，然后吹成各种人物。
The Sugar Figure Blowing Art uses sugar as its basic material, and theartists have their own ways to boil sugar and blow it into various figures.
该熬糖机采用了固定式熬糖锅，熬糖锅的下部增加出口导管，糖膏直接从出口用泵输送；
The sugar cooker adopts a fixed sugar cooking boiler, the lower part of which is added with an outlet duct, and the massecuite directly is conveyed from the outlet by a pump;
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