这道菜是加红酒微火炖而成，里面放有熏肉圈、香菇丁、洋葱瓣和板栗。

This dish is cooked slowly in red win with bacon rolls, button mushrooms, Onions and chestnuts.

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在它们身上，当初粘土微火烘培后所涂上的黑白涂料仍旧留有隐隐约约的痕迹。

And on them you can still see very faint traces of black-and-white paint applied after the clay had been lightly baked.

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刚开始时要大火，火焰要高，但随后就要用微火慢炖，直到它开始散发出鲜美的味道。

At the start, the flame must be high, but the fire is then turned down to let the porridge simmer until it begins to emit a very delicious smell.

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