白瓷汤碗里，粉藕如新月般弯卧，浸在琥珀色的清汤中泛着温润的光。

排骨的醇香与莲藕的清甜在文火中缠绵，藕孔里蓄着晶莹的汤露，轻轻一咬便渗出蜜色的汁液。

枸杞在汤面浮沉似朱砂点染，葱段舒展成青玉簪的模样，当瓷勺轻搅时，藕丝便拉出银亮的细线，仿佛能看见采藕人从泥塘里捧出的整个秋天。

In the white porcelain soup bowl, the lotus root is bent like a crescent moon, soaking in the amber clear soup and emitting a warm light.

The mellow aroma of pork ribs and the sweetness of lotus root intertwine in the gentle heat, with crystal clear soup and dew stored in the lotus holes. A gentle bite will release honey colored juice.

Lycium barbarum floats and sinks on the Noodles in soup like cinnabar, and the scallions stretch into the shape of a green jade hairpin. When the porcelain spoon gently stirs, the lotus root silk pulls out a silver thread, as if you can see the whole autumn when the lotus root picker holds it out from the mud pond.