求翻译：中国菜常见的“煲汤”，是将食材加上汤水，以小火慢炖细熬，秉持烹调时不加水、不开盖，以简单调味料调味之原则熬炖的汤品，是什么意思？

Common Chinese food "soup" is the soup ingredients together, simmer over low heat boil thin, adhere to cooking without water, without opening the lid to a simple principle boil seasoning stew seasoning soups,

shanghaied common "soup" is to be the ingredients in soups, with a small fire water slowly stewing when cooking, the prospects for a breakdown is not covered by the water, do not start with a simple seasonings spices and stewing the principle of soup products.

Chinese dish common “bao soup”, is eats the material to add on the soup, cooks slowly by the flame boils thin, grasps when the cooking does not add water, does not uncap, blends flavors the soup by the simple seasoning which the principle boils cooks,

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Common Chinese food "soup" is the soup ingredients together, simmer over low heat boil thin, adhere to cooking without water, without opening the lid to a simple principle boil seasoning stew seasoning soups,