潮州人品尝猪杂汤，吃的是猪杂的鲜，喝的是咸菜带出的酸甜。随着人们的饮食习惯的改变，潮州猪杂汤还能保有多少古早味？主持人鐘琴和厨师吴昌洋拜访老字号摊档，寻找不易取得的食材，尝试重现潮州猪杂汤的古早滋味。
Teochews like the taste of fresh pig organs & pickled vegetables in the pig organ soup. With changes in eating habits, will this dish be able to keep the old taste? Host Kym & Chef Edmund visit traditional stalls to search for the rare ingredients & recreate the old taste of Teochew Pig Organ Soup.
