Cuisine category

Classified by region

• Chinese cuisine:Such as Cantonese cuisine, Sichuan cuisine, Hunan cuisine, Shanghai cuisine, Fujian cuisine, Taiwanese cuisine, etc.
• Japanese cuisine:Such as sushi, ramen, donburi, barbecue, tempura, wagashi, etc.
• Korean cuisine:Such as kimchi, bibimbap, Korean barbecue, army pot, etc.
• Thai cuisine:Such as tom yum goong, pig thai, pad thai, green curry, etc.
• Indian cuisine:Such as curry, tandoori, pizza (Naan), spiced rice, etc.
• Italian cuisine:Such as pasta, pizza, risotto, tiramisu, etc.
• French cuisine:Such as gratin, French toast, foie gras, desserts (macarons, coriander), etc.
• American cuisine:Such as burgers, fried chicken, grilled ribs, hot dogs, croquettes, etc.
• Middle Eastern Cuisine:Such as hummus, shawarma, couscous, BBQ lamb, etc.

Classification by cooking form

• Stir-fried:Quickly stir-fry at high temperature, such as three-cup chicken, kung pao chicken, etc.
• Soup category:Such as beef soup, chicken soup, miso soup, hot and sour soup, etc.
• Stew:Such as braised pork, curry, beef stew, etc.
• Fried items:Such as fried chicken, fried shrimp, croquettes, fried tofu, etc.
• BBQ category:Such as skewers, grilled fish, grilled steak, Korean barbecue, etc.
• Cold dishes:Such as preserved egg tofu, cold noodles, cold jellyfish skin, etc.
• Desserts:Such as cakes, puddings, sweet soups, wagashi, ice products, etc.
• Pasta category:Such as Yangchun noodles, ramen, rice noodles, pasta, etc.
• Rice:Such as fried rice, stewed rice, rice bowl, sushi rice, spice rice, etc.

Eight major Chinese cuisines

Shandong cuisine

Shandong cuisine originated in Shandong and has a long history. It is famous for its wide range of ingredients and its emphasis on freshness and fragrance. Classic dishes include nine-turn large intestine, sweet and sour carp and Texas braised chicken.

Sichuan cuisine

Sichuan cuisine originated in Sichuan and is characterized by spicy and delicious flavors. Its representative dishes include Mapo Tofu, Kung Pao Chicken and Twice-cooked Pork.

Cantonese cuisine

Cantonese cuisine comes from Guangdong and is famous for its lightness, original flavor and exquisiteness. Representative dishes include boiled chicken, barbecued pork and morning tea snacks.

Jiangsu cuisine

Jiangsu cuisine originates from Jiangsu and is famous for its sweetness, freshness and exquisiteness, with emphasis on knife skills and presentation. Representative dishes include braised lion head and squirrel mandarin fish.

Zhejiang cuisine

Zhejiang cuisine comes from Zhejiang and is famous for its freshness and tenderness. Seafood is often used as the main ingredient. Representative dishes include West Lake vinegar fish and Longjing shrimp.

Fujian cuisine

Fujian cuisine originated in Fujian and is mainly seafood and soups with a fresh and slightly sweet flavor. Representative dishes include Buddha Jumping Over the Wall and Drunken Pork Ribs.

Hunan cuisine

Hunan cuisine comes from Hunan and is characterized by its rich spiciness and appetizing sourness. Representative dishes include fish head with chopped pepper and fried pork with pepper.

Anhui cuisine

Anhui cuisine originated in Anhui and is famous for its exquisite cooking and emphasis on heat. Representative dishes include Huizhou stinky mandarin fish and hairy tofu.

Japanese cuisine

Features Overview

Japanese cuisine (Japanese food) is famous for its emphasis on the sense of season, the original flavor of ingredients and the aesthetics of presentation. It also pays attention to color, fragrance and overall coordination. Commonly used ingredients include rice, seafood, vegetables, miso, soy sauce, etc., and focus on health and natural flavors.

Common Japanese cuisine categories

• Sushi (sushi):Based on vinegared rice, it is paired with sashimi, eggs, vegetables, etc. The types include nigiri sushi, roll sushi, chirashi sushi, etc.
• Sashimi (sashimi):For fresh sashimi, attention should be paid to knife skills and presentation. Commonly used fish include salmon, tuna, sashimi, sweet shrimp, etc.
• Ramen (ラーメン):Chinese noodles are served with various soup bases such as tonkotsu, miso, soy sauce, salt, etc.
• Don rice (don food):It is made with white rice as the base and topped with various toppings, such as beef donburi, parent-child donburi, tendon, salmon roe donburi, etc.
• Bento (Bento):Daily family or business lunches are common and include rice, fried food, grilled fish, pickled food, etc.
• Cooking:Such as oden (おでん), beef sukiyaki (すき焼き), fish soup, etc., pay attention to the soup and flavor.
• Things to burn:Mainly grilled, such as salt-grilled mackerel, grilled chicken skewers (yaki bird), etc.
• Fried items:Such as tempura (てんぷら), fried pork cutlet (とんかつ), croquettes, etc., which are characterized by crispy texture.
• Pot contents:Such as shabu-shabu (しゃぶしゃぶ), miso hot pot, seafood hot pot, etc., suitable for enjoying in winter.
• Teppanyaki (鄄板焼き):Originating in post-war Japan, it uses high-temperature iron plates to cook meat, seafood, vegetables, etc. on-site, combining cooking techniques with live performances. It is one of the representatives of high-end cuisine and visual feasts.

Common ingredients and seasonings

• Soy sauce, miso, rice vinegar, bonito fish, kombu, wasabi (wasabi), shiso, shichimi powder.

food culture

Japanese cuisine focuses on the balanced combination of "one juice and three dishes" and pays attention to the season and solar terms of the ingredients. Dining etiquette is also highly valued, such as using "いただきます" to express gratitude for the ingredients and the cook.

Korean cuisine

Cuisine characteristics

Korean cuisine is famous for its diverse side dishes, spicy and strong flavors, fermented foods and healthy ingredients. Commonly used ingredients include chili sauce, tofu, kimchi, garlic, sesame oil and various vegetables, emphasizing rich colors and balanced nutrition.

Common cuisine categories

• Kimchi (김치):Made from fermented cabbage and large roots, it is a must-have appetizer on the Korean table.
• Bibimbap (비빔밥):Mix rice with various vegetables, eggs, meat and chili sauce to make it colorful and nutritious.
• Bibimbap (돌솥비빔밥):Use a hot stone pot to cook rice, forming a crispy crust on the bottom.
• Korean BBQ (불고기／삼겹살):Mainly beef or pork belly, served wrapped with garlic slices, kimchi, and lettuce, it is very popular.
• Spicy Tteokbokki (떡볶이):Stir-fried with rice cakes, fish slabs and spicy sauce, it is a common Korean street snack.
• Troop Pot (부대찌개):Combining ham, instant noodles, rice cakes, cheese and spicy soup, it is a special dish influenced by the post-war American military culture.
• Seafood Pancake (해물파전):It is fried with batter mixed with green onions and seafood. It is crispy on the outside and tender on the inside. It is often served with soy sauce.
• Cold noodles (냉면):Served as cold soup or dry mix, the noodles are chewy and refreshing, suitable for summer consumption.
• Doenjang Soup (된장찌개):A soup based on Korean miso (doenjang), with tofu, vegetables, clams and other ingredients.
• Ginseng chicken soup (삼계탕):A whole chicken stewed with glutinous rice, ginseng, red dates, etc. is a nourishing Korean dish.

Common side dishes (반찬)

• Korean cuisine often comes with 3 to 12 side dishes, including kimchi, mixed spinach, pickled soybean sprouts, spicy stir-fried dried fish, cold tofu, etc., to add layer and flavor.

food culture

Korean cuisine attaches great importance to the concept of "sharing", and it is normal for family and friends to gather around the table to eat together. Fermented foods and spicy seasonings are common in the diet, and the nutritional balance of yin and yang, the five elements and the five colors (red, yellow, green, white, and black) is emphasized.

Thai cuisine

Characteristics and Flavor

Thai cuisine is famous for its unique balance of sour, sweet, spicy, salty, and bitter flavors. It is often seasoned with spices, coconut milk, fish sauce, lemongrass, lemon leaves, etc. Its rich taste and distinct layers are loved by diners all over the world.

Common ingredients

• Lemongrass, galangal, lemon leaves: add fresh aroma.
• Fish sauce and shrimp paste: bring a unique salty flavor.
• Coconut milk: makes the dish richer and smoother.
• Lime, tamarind: provide acidity and balance the overall flavor.
• Chili pepper, coriander, and nine-story pagoda: enhance the spiciness and taste.

Classic Thai cuisine

1. Tom Yum Goong (Thai Hot and Sour Shrimp Soup):Boiled with lemongrass, galangal, fish sauce and shrimp, the soup base is sour and spicy.
2. Green curry:Stewed with green curry paste, coconut milk and chicken, it has a spicy and mellow taste.
3. Beating and throwing pigs:Stir-fried with minced pork, nine-story pagoda, and chili pepper, and served with white rice.
4. Pad Thai:Stir-fried with rice noodles, shrimp, eggs, bean sprouts, peanuts, etc., it is sweet and sour and appetizing.
5. Mango Sticky Rice:Sticky rice cooked in coconut milk paired with fresh mango is sweet and delicious.

Drinks and Desserts

• Thai milk tea: rich black tea with condensed milk and ice cubes, sweet and smooth.
• Coconut juice: a natural heat-relieving drink, refreshing and delicious.
• Momo Cha Cha: A dessert made of coconut milk mixed with various fruits and rice balls.

The global influence of Thai cuisine

Thai cuisine is popular all over the world because of its unique flavor and varied combination of ingredients. Many countries have dedicated Thai restaurants, integrating local ingredients and culture to develop different Thai-style cuisine.

Indian cuisine

Characteristics and Flavor

Indian cuisine is known for its rich spices, diverse vegetarian options and rich stews. Its cooking techniques and spice combinations are ever-changing, integrating sour, sweet, spicy, salty and other multi-layered tastes.

Common Spices and Seasonings

• Turmeric: Provides bright color and slightly bitter flavor.
• Cumin: Adds a rich, earthy aroma.
• Coriander Seed: Enhances fresh and slightly sweet flavor.
• Chili powder: adjust the spiciness and enrich the taste.
• Indian Curry Powder (Garam Masala): A blend of spices that gives it a rich aroma.

Classic Indian Cuisine

1. Butter Chicken:The chicken is paired with rich and creamy tomato curry, which is smooth and fragrant.
2. Tandoori Chicken:Marinated with yogurt and spices, and baked in a tandoor oven, it is crispy on the outside and tender on the inside.
3. Chana Masala:Stewed with chickpeas, tomatoes and spices, it has a rich flavor.
4. Indian Pancake (Naan):The baked bread is often eaten with various curries.
5. Spiced Rice (Biryani):Stewed with spices, meat and long rice, it is full of aroma.

Drinks and Desserts

• Chai: rich spiced black tea with milk and sugar.
• Lassi: A sweet or salty yogurt drink, often mango Lassi.
• Gulab Jamun: Fried milk balls soaked in syrup, giving it a sweet taste.

Global influence of Indian cuisine

Indian cuisine is popular across the globe for its unique flavor and healthy mix of spices. Many countries have developed variations of Indian cuisine that incorporate local ingredients, making them more diverse and popular.

Turkish food characteristics

Turkish food is famous for its rich ingredients, spices and traditional cooking methods. Turkish cuisine combines the food cultures of the Middle East, the Mediterranean and Central Asia to form a unique flavor.

Main features

• Various spices:A variety of spices are often used in Turkish cuisine, such as red pepper, mint, rosemary, thyme, etc., to add aroma and flavor to the food.
• Rich vegetables:Turks like to use fresh vegetables, such as eggplant, tomatoes, cucumbers, peppers, etc. Vegetables can be seen in stews, grilled dishes or salads.
• Barbecue culture:Kebab is a classic Turkish dish, especially grilled lamb and chicken. The famous ones are "Doner Kebab" and "Shish Kebab".
• Yogurt and dairy products:Turkish people often use yogurt to accompany their staple food, especially the salty yogurt drink called "Ayran", as well as various cheeses and creams.
• Naan and rice:Pide and rice are one of the staple food choices on the Turkish table, often served with stews, barbecues or soups.

Representative dishes

• Menemen：Scrambled egg dish, based on eggs, tomatoes, green peppers and onions, is a classic Turkish breakfast.
• Manti：Turkish dumplings, meat fillings wrapped in small dumpling skins, served with garlic yogurt and chili oil.
• Lahmacun：Known as "Turkish pizza", it is an appetizer baked with thin crust and minced meat, onions, tomatoes and spices.
• Baklava：The representative dessert is made of nuts sandwiched between layers of puff pastry and soaked in syrup or honey. It has a sweet and layered taste.
• Turkish Delight (Lokum)：Well-known Turkish sweets with a soft texture and are available in a variety of fruity and nutty flavors.

drinks

• Turkish coffee:Strong black coffee, usually slightly sweet, is poured directly into the cup after brewing, leaving the precipitated coffee grounds at the bottom of the cup.
• Apple tea:Fruit tea in tropical climates is usually sweet and sour and is a traditional drink for entertaining guests.
• Ayran：The salty yogurt drink is cool and thirst-quenching, and is especially suitable for eating with barbecued meats.

Turkish food culture is diverse and rich, from the use of spices to traditional desserts and drinks, presenting a delicious and full-flavored food experience.

Indonesian cuisine

Cuisine characteristics

Indonesian cuisine combines the characteristics of Southeast Asian, Chinese, Arabic and Indian cultures, with rich spices, rich flavors and multiple layers as its main features. Commonly used spices include lemongrass, turmeric, chili, coconut milk, curry powder and sweet soy sauce (Kecap Manis).

Common representative dishes

• Indonesian fried rice (Nasi Goreng):The most classic dish in Indonesia, it is often paired with eggs, shrimps, chicken and sweet soy sauce, and has a rich flavor.
• Satay:Marinated meats grilled on skewers and topped with peanut sauce are one of the most common street snacks.
• Nasi Kuning:Golden rice cooked with coconut milk and turmeric is often served at festivals and celebrations.
• Beef Rendang:Slow-cooked coconut milk spiced beef with rich aroma is a signature dish of West Sumatra, Indonesia.
• Padang Food:Coming from the West Sumatra region, the specialty is that multiple dishes are served on small plates for diners to choose from.
• Javanese noodles (Mie Goreng):Indonesian style fried noodles, often served with chicken, eggs, shrimp and sweet soy sauce.
• Gado-Gado:Indonesian salad, a combination of blanched vegetables, tofu and peanut butter, is healthy and refreshing.
• Bakso:Ball soup made of beef and fish paste is a popular national dish.
• Selat Solo:A fusion of Western-style Javanese steak dishes with a touch of the Dutch colonial era.

Commonly used ingredients and spices

• Coconut milk, turmeric, lemongrass, galangal, chilli, garlic, shallots, sweet soy sauce (Kecap Manis), shrimp paste.

food culture

Indonesian cuisine emphasizes the dining table culture shared by the family. A meal often includes rice, main dishes, vegetables, snacks and sauces. Eating with your hands is still a traditional custom in some areas, showing respect for food and an intimate way of dining.

Drinks and Desserts

• Indonesian milk tea (Teh Botol):Bottled sweet black tea, very popular.
• Es Cendol:An iced drink made with coconut milk, coconut sugar and green vermicelli.
• Thousand layer cake (Kue Lapis):Colorful, chewy and chewy traditional Indonesian dessert.

Iranian food characteristics

Basic flavors of Iranian cuisine

Iranian cuisine is characterized by an abundance of spices and herbs, with a particular emphasis on balanced sweet and sour flavors and rich aromas. Commonly used spices include turmeric, saffron, cumin, cinnamon and rosemary, which give Iranian cuisine a unique flavor. In addition, dried fruits and nuts are often used in Iranian cuisine to add layering and texture to the food.

Staple dishes and rice dishes

Rice is the staple food in Iranian people's daily diet. Iranians are good at cooking rice. The most famous one is "Tahdig", which is a kind of crispy rice on the bottom of the pot that is grilled and cooked to form a crispy outer layer. Rice is often paired with meat, vegetable and legume stews called Polow, such as saffron rice or cherry rice.

Traditional stews and soups

There are many types of stews in Iran, the most famous of which is Ghormeh. Sabzi, a rich stew of herbs, beans and mutton, is a favorite among Iranians. As for soups, "Ash" is a common thick soup made with beans, vegetables and herbs as the main ingredients, with noodles or rice added. It is a nutritious dish.

BBQ dishes

Kabob is a classic dish in Iranian cuisine. It usually uses mutton or chicken, marinated with saffron, yogurt, lemon juice and spices and then grilled on charcoal. It has a fresh and juicy taste. Common types include Mutton Kebab (Kobideh), Chicken Kebab (Joojeh Kabob), etc., which are usually served with rice and roasted tomatoes.

Special desserts

Iranian desserts are known for their sweet and delicate texture. Famous desserts include Sohan, a crispy candy made from wheat flour, cream, saffron and nuts. In addition, "Faloodeh" is a smoothie-like dessert that is mixed with rice flour, rose water and lemon juice. It has a refreshing taste and is a great way to cool down in the summer.

Iranian tea and drinks

Tea is an indispensable drink in Iranian daily life and is usually consumed with sugar cubes. Iranians love drinks with strong floral aromas such as rose water and saffron water. They also enjoy the iced yogurt drink "Doogh", which is a sour and refreshing drink that is especially suitable with barbecue dishes.

Conclusion

The characteristic of Iranian cuisine lies in its rich use of spices and diverse combinations of ingredients. Whether it is staple food, stews, grilled meats or desserts, they all demonstrate the passion and creativity of Iranians for food. Iranian food culture not only has traditional characteristics, but also reflects the unique pursuit of delicious food.

Brazilian cuisine

Cuisine characteristics

Brazilian cuisine combines influences from diverse cultures such as Portuguese, African, indigenous and immigrant (such as Italian, Japanese, and Arabic). The cooking style is rich and varied, using a large amount of meat, beans, rice and tropical fruits. It has rich flavor, generous portions and strong regional characteristics.

Representative cuisine

• Feijoada:Brazil's most representative national dish is slow-cooked with black beans and various cuts of pork, served with white rice, fried cabbage and orange slices.
• Kebab (Churrasco):Brazilian-style barbecue, which uses large pieces of meat skewered on skewers and grilled over charcoal, is often found in "Brazilian barbecue restaurants" and has a wide variety of meats.
• Cassava Pancake (Pão de Queijo):A soft bun made of tapioca flour and cheese, crispy on the outside and delicious on the inside, is a representative Brazilian breakfast or snack.
• Moqueca:This fish stew in coconut milk from northeastern Brazil is filled with tomatoes, onions, peppers and coriander, and is full of aroma.
• Fried Dumplings (Coxinha):Fried dumplings that look like chicken drumsticks and are filled with chicken and cream cheese. They are crispy and delicious.
• Acarajé:African-style cuisine, black-eyed peas are ground into puree and fried into pancakes, filled with shrimp and chili sauce.

Common side dishes and staple food

• Rice (Arroz):It is one of the daily staple foods of Brazilians, often paired with beans or meat.
• Black beans (Feijão):Stewed and eaten with rice, it is the soul of Brazilian home cooking.
• Cassava Flour (Farofa):Fried cassava flour is often sprinkled on meat or stews to add texture and aroma.

Desserts and drinks

• Brigadeiro:Small chocolate balls made of condensed milk, cocoa powder, and cream are Brazilian people's favorite dessert.
• Casa Tower (Quindim):Made with coconut and egg yolk, it has a golden color and a creamy texture.
• Cachaça:Brazil’s national wine is mainly made from Caipirinha.

food culture

Brazilians pay attention to family and festive gatherings, and the atmosphere of meals is lively. Weekend barbecues (Churrasco) and festive fejoada are important moments for family reunions. Meals are often presented in buffet style, with a variety of choices.

hot pot

What is hotpot?

Hot pot is a traditional cuisine originating from East Asia. It refers to cooking various ingredients in a hot soup base and then eating it. Hot pot comes in various forms, presenting rich flavors and characteristics according to different regions and cultures.

Types of hot pot

There are many types of hot pot, here are some common types:

• Spicy Hot Pot:Mainly spicy soup base with strong flavor, commonly found in Sichuan and Chongqing areas.
• Clear soup hot pot:Featuring a light soup base, it is suitable for diners who prefer original flavor.
• Health hot pot:Add medicinal herbs and nourishing ingredients to emphasize health and nutrition.
• Seafood hotpot:It uses fresh seafood as the main ingredient and paired with a delicious soup base to highlight the umami flavor of the seafood.

Common ingredients for hot pot

The selection of hot pot ingredients is diverse, including:

• meat:Such as beef, mutton, pork and chicken, available in sliced ​​or meatball form.
• Seafood:Such as shrimp, crab, fish fillets and shellfish, providing fresh and sweet taste.
• vegetable:Such as green vegetables, enoki mushrooms, bok choy and tofu, adding nutrition and balancing taste.
• Staple food:Such as noodles, rice and vermicelli, finally absorb the flavor of the soup.

Nutritional value of hot pot

The nutrition of hot pot depends on the combination of ingredients and soup base:

• Diverse nutrition:Hot pot can cover a variety of nutrients such as protein, fiber and vitamins.
• Flexible adjustment:You can choose low-fat or high-fiber ingredients according to your personal needs.
• Replenish energy:Suitable for cold seasons, providing heat and warmth.

How to cook hot pot

Hotpot is relatively simple to prepare and enjoy:

• Prepare the soup base:Choose the soup base according to your preference and bring to a boil.
• Add ingredients:Add the ingredients one by one to the soup and cook to ensure even heating.
• Serve with sauce:Use your favorite sauce, such as sesame paste, soy sauce or hot sauce, to add flavor.

Hot pot dietary precautions

Here are some things to note when enjoying hot pot:

• Avoid eating food that is too hot to prevent burns to your mouth and esophagus.
• Choose fresh and hygienic ingredients to ensure food safety.
• Control the salt and fat intake of seasonings and soup bases to stay healthy.

Teppanyaki

Cuisine introduction

Teppanyaki is a modern cooking method that originated in Japan. It is characterized by instant cooking of ingredients on high-temperature metal iron plates, and the chefs cook, perform and serve the dishes on the spot. The ingredients are fresh, the heat is precise, and the flavor is rich. It is a dining experience that combines vision and taste.

Common ingredients

• steak:Choose sirloin, fillet or rib eye, which is a classic Teppanyaki ingredient with a juicy texture.
• Seafood:Scallops, shrimps, salmon, lobster, etc. are cooked on an iron plate to retain their original flavor and sweetness.
• Chicken thigh steak or pork chop:Crispy on the outside and tender on the inside, perfect with teriyaki sauce or garlic sauce.
• vegetable:Onions, bean sprouts, green peppers, corn shoots, etc. can be used as side dishes to enhance the taste.
• fried rice:At the end of the dish, the edges of the pot are caramelized and stir-fried to absorb the essence of the ingredients.

Common sauces

• Garlic Sauce:It is based on sauteed minced garlic and has a rich aroma.
• Black pepper sauce:Spicy and mellow, perfect for steak or fried rice.
• Japanese Teriyaki Sauce:It has a sweet and soy flavor, suitable for chicken steak or seafood.
• Japanese yuzu sauce:Refreshing and soothing, suitable for pairing with seafood and vegetables.

Cuisine characteristics

Teppanyaki emphasizes the original flavor of ingredients and heat control. The chef cooks on-site so that customers can watch and taste the hot dishes in real time. High-temperature and rapid cooking locks in the moisture of the ingredients, and is often paired with high-quality oils, seasonings and Japanese-style presentation to enhance the overall texture of the dish.

Meal style

Commonly found in high-end restaurants and buffets, there are also family-style simple teppanyaki. Most of the seats are designed around the iron plate stove, allowing customers to interact with the chef and enjoy a double feast of vision and taste.

Steamed vegetable dishes

feature

Steaming vegetables is a cooking method that uses water vapor to heat ingredients, retaining the original flavor and nutrients of the ingredients. Because it does not require a lot of fat, steamed vegetables have a refreshing taste and are highly healthy. It is a common practice in Chinese cuisine and modern health-preserving diets.

Common ingredients

• Vegetables: Such as pumpkin, loofah, spinach and water spinach, suitable for steaming as they are or paired with mashed garlic and soy sauce.
• Seafood: Fish, shrimp, clams, etc. can retain their freshness and sweetness after steaming. They are often garnished with shredded ginger and chopped green onion.
• meat: Pork, chicken, beef, etc., often steamed with marinade or tempeh and garlic.
• Soy products: Steamed tofu eggs, steamed tofu vegetables, etc., smooth and refreshing.

Classic Steamed Vegetable Dishes

• Steamed fish: Fresh fish as the main character, paired with shredded ginger and chopped green onion to keep it fresh and tender.
• Steamed Shrimp with Garlic Sauce: The shrimp meat is fresh and sweet, blended with the aroma of garlic.
• Steamed Pork: Pork belly is wrapped in rice noodles and seasonings and then steamed for a fragrant taste.
• steamed egg: Smooth and tender, can be added with seafood or minced meat to enhance the flavor.
• Steamed Pork Ribs: Paired with black bean paste, minced garlic or pumpkin, it is delicious and delicious.

advantage

• Retain nutrients: there is less loss of vitamins and minerals.
• Healthy and low-fat: No extra large amounts of fat are required during cooking.
• Refreshing taste: The original flavor of the ingredients is outstanding, suitable for healthy diet.
• Versatility: sweet or salty, suitable for all types of ingredients.

Tempura

Introduction

Tempura (Japanese: てんぷら Tenpura) is one of Japan's most representative fried dishes. It is made of various ingredients wrapped in a thin batter and deep-fried. The outer skin is golden and crispy, while the inside keeps the ingredients fresh and tender. It is a classic representative of Japanese cuisine that has both visual and taste characteristics.

origin

Tempura originated in the 16th century. It is said that Portuguese missionaries introduced the "fried fish" cooking method to Nagasaki, Japan, and gradually evolved into a dish that is in line with Japanese food culture. The name "Tenpura" comes from the Portuguese "tempora", which means fried food eaten during fasting.

main ingredients

• Seafood:Shrimp, squid, white fish, scallops, etc. are the most common protagonists of tempura.
• Vegetables:Pumpkins, eggplants, lotus roots, mushrooms, green peppers, sweet potatoes, green beans, etc.
• Other ingredients:Perilla leaves, fish paste products, eggs, and even ice cream (a modern creative version).

Production method

1. Preparation materials: Cut seafood or vegetables into appropriate sizes.
2. Preparing the dough: Simply mix low-gluten flour, ice water and egg liquid, keep a little grainy, and do not over mix.
3. Frying: Fry quickly at an oil temperature of 160 to 180 degrees Celsius, leaving the outer layer crispy and the inner layer fresh and tender.
4. Eat immediately after draining the oil for the best taste.

Common ways to eat

• Tempura set meal:Paired with rice, miso soup and side dishes, it is a common lunch combination.
• Tendon:Place the fried tempura on top of rice and top with special sauce (made from soy sauce, mirin, and sugar).
• Tempura soba/udon noodles:A combination of tempura and noodles, the soup is light and the flavor is delicate.
• Freshly fried tempura:At a high-end tempura specialty store (Amanashiya), the chefs fry the tempura freshly and serve it right on the table, so you can best experience the original taste.

Features and Techniques

• The coating is thin and light and does not mask the original flavor of the ingredients.
• The oil temperature is accurately controlled and sesame oil or blended oil is often used for frying to achieve a golden color.
• Pay attention to the "sound", "aroma" and "temperature when served".

Compare to other fried foods

Regional changes

• Edomae Tempura:It has a heavy oily aroma and is often fried with sesame seeds, giving it a rich flavor.
• Kansai style tempura:The oil is lighter and has a delicate taste, and is often served with salt rather than sauce.
• Modern creative tempura:Adding caviar, cheese, dessert ingredients, etc., it is both artistic and gourmet.

cultural meaning

Tempura symbolizes the philosophy of delicacy and balance in Japanese cuisine - using the simplest seasonings and techniques to bring out the delicious taste of the ingredients themselves.无论是街头小店或高级怀石料理，都能见到它的身影。

Wheat staple food

pasta

Introduction

Pasta (Pasta) is one of the representative foods of Italian food culture. It is made of wheat flour and water. There are many types and can be paired with different sauces and ingredients to create a variety of flavors.

Common types

• Face to face (Spaghetti)- The most common pasta, suitable with tomato sauce or cream sauce.
• Capellini- Also known as angel hair pasta, it has a delicate texture that goes well with light olive oil or seafood sauces.
• Fettuccine- With wider noodles, suitable for serving with thick cream or meat sauce.
• Pen barrel surface (Penne)- Tubular noodles, ideal for catching sauces, suitable for gratins or rich sauces.
• Farfalle- Shaped like a butterfly, suitable for light sauces or salad dishes.
• Conchiglie- Shaped like a shell, suitable for filling with fillings or rich soups.
• Fusilli- Spiral noodles can catch more sauces and are suitable for various sauces.
• Lasagna- Stacked with layers of crust, served with meat sauce or cream sauce, and grilled.

Common sauces

• Pomodoro- Boiled with fresh tomatoes, it has the right balance of sour and sweet, the most classic pasta sauce.
• Bolognese- Using tomatoes as the base, add beef or pork to stew for a rich taste.
• Creamy White Sauce (Alfredo)- Made of cream and Parmesan cheese, thick and smooth.
• Pesto- Made with basil, pine nuts, olive oil and cheese, it has a refreshing flavor.
• Garlic Olive Oil (Aglio e Olio)- Stir-fry with olive oil and garlic, simple but rich in flavor.
• Nero di Seppia- Based on squid ink, it has a strong seafood flavor.

cooking style

1. Boil water, add appropriate amount of salt, then add pasta and cook until "Al Dente" state.
2. Prepare ingredients according to different sauces, such as tomato, cream, garlic, meat or seafood.
3. Stir the cooked noodles with the sauce to fully absorb the flavor.
4. After serving, sprinkle with Parmesan cheese or fresh herbs for added flavor.

Conclusion

Not only does pasta come in a wide variety of flavors, but it can also be transformed into a variety of flavors through different sauces and ingredients. It is one of the most popular delicacies in the world. Whether it's the classic Bolognese Noodles or the refreshing Green Sauce Noodles, they can satisfy the needs of different tastes.

lo mein

Cuisine introduction

Lo mein is a noodle dish without soup, commonly found in Guangdong, Hong Kong and Southeast Asia. After the noodles are cooked, drain them and then mix them with sauces, onions, meats, vegetables, etc. The noodles have a chewy texture and rich flavor, making it a quick and versatile staple food choice.

Main features

• Mainly dry mix:Unlike soup noodles, lo mein focuses on the mixing of sauce and noodles, making it moist and not greasy.
• Noodle elasticity:Whole egg noodles or alkaline noodles are commonly used, as they are elastic and not easily mushy.
• Diverse sauces:Prepared with oyster sauce, soy sauce, sesame oil, garlic oil, hot sauce, etc.

Common types of lo mein

• Oyster sauce noodles:Mixed with oyster sauce and garlic oil, it is the most classic Hong Kong style lo mein.
• Fried sauce noodles:Stir fried minced pork with soybean sauce or sweet noodle sauce and pour it on the noodles.
• BBQ Pork Tossed Noodles:Served with sliced ​​barbecued pork and green vegetables, it tastes salty and sweet.
• Chili sesame noodles:Add peppercorn oil and chili sauce to make it fragrant and spicy.
• Dry wonton noodles:Lo mein paired with boiled wontons and green vegetables is a common pairing in Hong Kong tea restaurants.

Easy steps to make

1. Remove the noodles immediately after they are cooked, rinse them with cold water and drain them to keep them springy.
2. Prepare sauce (for example: soy sauce, oyster sauce, minced garlic, sesame oil, sugar).
3. Pour the sauce into the noodles and mix well, then add ingredients such as barbecued pork, green vegetables, chopped green onion, etc.
4. You can add chili sauce, vinegar, and garlic paste according to your preference to enhance the flavor.

food culture

Lo mein is very common in Hong Kong-style tea restaurants, roadside snacks and home cooking. Not only can it be served quickly, but it can also be customized according to personal tastes, ranging from simple and homely to rich and luxurious. It is one of the most representative forms of dry noodles in Southeast Asian food culture.

Dry noodles

Dry noodles are a very representative form of cooking in Chinese noodle culture. Different from soup noodles, the essence lies in the rich taste produced by mixing noodles and sauce directly. Due to its rapid production and variety, from home-cooked snacks to modern quick-cooking buns, it has always been loved by the public.

Origin and historical background

The origin of dry noodles can be traced back to the traditional Chinese "hot dry noodles" or "cold noodles" prototype. In the early agricultural society where supplies were relatively scarce, farmers often mixed cooked noodles with simple lard, salt or bean paste in order to make it easier to eat during busy farming periods. This was the most primitive prototype. Subsequently, with the migration of regions and the evolution of eating habits, dry noodles were transformed into dishes with local characteristics in Taiwan, such as "pasta" that is deeply influenced by Tainan or "fried noodles" that combine the flavor of military villages. The craze of modern dry noodles is to transform the flavor of traditional noodle stalls into quick-cooking delicacies that can be cooked at home in five minutes through sun-drying technology and sealed sauce packets.

Classification of faces

• Sun-baked noodles:Simulating traditional handcrafting and drying through natural sunlight, the surface is solid and elastic, suitable for long-term storage without affecting the taste.
• Handmade Ramen:Emphasizing the extensibility of the dough, the strips are usually irregular and can better adhere to the thick sauce.
• Wave wide surface:The sides are thinner and the middle is thicker. It looks like a wave. The edges easily absorb soy sauce and chili oil, giving it a distinct layering.
• Thin noodles:The cooking time is very short, and it is suitable for pairing with lighter sauces, such as sesame oil or scallions.

Common practices and flavor schools

cooking essentials

1. Sufficient water:Use a large amount of water when cooking noodles to prevent the noodles from releasing starch and causing them to stick.
2. Prime time:It usually takes 3 to 7 minutes to cook depending on the thickness of the noodles. It is recommended to maintain a "slightly hard (Al dente)" texture in the middle. After mixing in the sauce, the residual heat will make the noodles just cooked.
3. Reserve the noodle soup:If the sauce is too thick when mixing noodles, add a tablespoon or two of cooking water to make the sauce more evenly distributed and have a smooth texture.
4. Ingredients multiplication:Traditionally, it is often served with half-boiled eggs, chopped green onions or blanched vegetables, and the egg yolk liquid is used to increase the smoothness of the noodles.

Taiwan’s best-selling dry noodle brand

Taiwan's dry noodle market is booming, with brand backgrounds covering professional noodle factories, well-known artists, star chefs and chain restaurant groups, providing consumers with an extremely rich range of choices.

Sauce noodles

Ingredients introduction

Sauce noodles, also known as fried noodles, are a classic dry noodle dish originating from northern China. They are mainly handmade noodles paired with salty fried sauce and vegetables. With regional spread, different flavors have developed in various places, such as Korean and Taiwanese versions, becoming an important representative of Chinese and East Asian food culture.

Common practice

basic ingredients

• Noodles: hand-rolled noodles, hand-pulled noodles, Yangchun noodles, etc. The thickness varies according to the regional style.
• Main sauces: sweet noodle sauce, soybean paste, bean paste, etc.
• Meat: ground pork or beef.
• Ingredients: chopped green onion, minced garlic, minced ginger.
• Garnishes: cucumber shreds, bean sprouts, carrot shreds, green onions.

Basic cooking steps

1. Saute onions, garlic, and ginger, then add minced meat and stir-fry until cooked.
2. Add various sauces and stir-fry until oily and fragrant.
3. You can add sugar, soy sauce, and cooking wine according to taste to adjust the salty-sweet ratio.
4. The noodles are cooked, drained and stirred into the hot fried sauce and side dishes.

Regional flavor changes

northern china

• Beijing flavor:It is sweet, mainly sweet noodle sauce, with a mild and mellow taste.
• Shandong flavor:Slightly salty, mainly made from soybean paste and bean paste, with strong flavor and prominent sauce aroma.

Taiwan

• The proportion of sauce is on the sweet side, minced garlic and onions are often added to enhance the flavor, and the taste is refreshing and not greasy.
• The noodles are mostly Yangchun noodles or hand-made noodles, with refreshing ingredients such as cucumber shreds, bean sprouts, and chopped green onions.

Korea (짜장면, Jjajangmyeon)

• "춘장 (spring paste)" is used as the main sauce, which is sweet and dark in color after frying.
• Usually a large amount of onions, potatoes, and carrots are added to increase the sweetness and taste.
• The meat can be pork or seafood, and the Korean version is richer and sweeter.
• Most of them are common dishes in Korean and Chinese restaurants.

Other changes

• Southeast Asia:In some areas, chili or coconut milk is added to create a unique flavor.
• Vegetarian version:Dried tofu and shiitake mushrooms are used instead of meat, and the sauce is still rich in flavor.

Characteristics and taste comparison

food culture

Noodles with soy sauce are a classic daily meal for northern families. They are rich in taste and filling. The Korean version has become a representative dish of the Korean Chinese community and is deeply loved by young people. Taiwan’s soy sauce noodles incorporate the refreshing eating style of southerners and have become a common fast food choice.

Various fried noodles

Taiwanese fried noodles

Taiwanese fried noodles are based on soy sauce flavor, and the ingredients usually include sliced ​​pork, green vegetables, carrots and onions.

• Boil the noodles until they are medium cooked, drain and set aside.
• Heat the pan, add oil, add pork slices and stir-fry until half-cooked, then add onions and carrots and stir-fry until fragrant.
• Add noodles, soy sauce and a little sugar, stir-fry evenly, then add greens and stir-fry until soft.

Yakisoba (fried noodles with sauce)

Yakisoba is seasoned with Japanese soy sauce and sweet noodle sauce, giving it a rich and slightly sweet flavor.

• Cook the noodles until medium cooked, drain and rinse with cold water and set aside.
• Heat oil in a pan, add pork or chicken slices and stir-fry, then add cabbage, carrots and green peppers.
• After adding the noodles, add Japanese soy sauce, sweet noodle sauce and a little sugar, stir-fry until evenly coated with the sauce.

Korean fried noodles

Korean fried noodles are mainly seasoned with Korean chili sauce, which has spicy and sweet characteristics.

• After the noodles are cooked, set aside. Rinse with cold water to make the noodles more elastic.
• Add a little oil to the pan, fry the beef slices, and add onions, carrots and cabbage.
• Add noodles, Korean chili sauce, a little sugar and sesame oil, stir-fry evenly.

Southeast Asian Style Fried Noodles (Thai Noodles)

Southeast Asian style chow mein is usually sweet and sour, with lemon juice and a touch of fish sauce.

• Drain the noodles after cooking, heat oil in a pan and fry shrimp and chicken slices, add minced garlic and saute until fragrant.
• Add red pepper, green pepper, onion and other garnishes, and then add noodles.
• Add fish sauce, lemon juice, sugar and chili powder to the seasoning, stir-fry evenly, and finally sprinkle with chopped peanuts and coriander.

Beef noodles

Ingredients introduction

Beef noodles are one of the classic noodle soups in Chinese food culture, and Taiwanese beef noodles are the most representative. Mainly composed of beef, beef bone soup, noodles and vegetables, the soup is rich and the beef is soft and tender. It is an important representative of Chinese pasta.

Common practice

Ingredients preparation

• Beef: Beef tendon, beef brisket, beef ribs and other parts, the meat is tender and elastic.
• Soup base: made from beef bones, vegetables, spices (star anise, pepper, cinnamon, grass fruit, tangerine peel, etc.).
• Seasonings: soy sauce, bean paste, rock sugar, green onions, ginger, garlic, etc.
• Noodles: Yangchun noodles, hand-pulled noodles, shaved noodles, etc. You can choose according to your personal taste.
• Side dishes: green vegetables (green vegetables, Chinese cabbage, etc.), sauerkraut, chopped green onions.

Cooking steps

1. Blanch the beef first to remove the blood, then cut into pieces and set aside.
2. Stir-fry onions, ginger, garlic and bean paste, add beef and stir-fry, add soy sauce and rock sugar to taste.
3. Add stock or water, add the spice packet, and simmer over low heat for 1.5 to 2 hours until the beef is tender.
4. After the noodles are cooked, put them into bowls, top with soup and beef, and serve with green vegetables, sauerkraut, and chopped green onions.

Characteristics and taste

• The soup is rich, the beef is tender, and the noodles are chewy.
• Combining the multiple flavors of meat, sauce and spices.
• Soup and noodle dishes focus on the balance between soup and noodles.

Regional flavor

Taiwanese Braised Beef Noodles

• Soup: Rich soy sauce and beef bone soup base, with the spicy aroma of bean paste and spices.
• Flavor: salty, slightly spicy, bright red soup color.

Taiwanese Braised Beef Noodles

• Soup: Made from beef bones and vegetables, the soup is clear.
• Flavor: Refreshing, focusing on the freshness and sweetness of the original beef and soup base.

Sichuan beef noodles

• Flavor: Spicy and rich, often adding a lot of chili peppers and Sichuan peppercorns, giving it a spicy taste.

Lanzhou Beef Noodles (Northwestern China)

• Soup: Made from beef bones and white radish, the soup has a clear color.
• Flavor: No bean paste is added, and emphasis is placed on clear soup, fragrant meat, and tough noodles.
• Features: Hand-pulled noodles, paying attention to the appearance of "one clear, two white, three green, four red, five yellow" (clear soup, white radish, green coriander, red spicy oil, yellow noodles).

Comparison of beef noodles from various places

food culture

Beef noodles are regarded as national delicacies in Taiwan, and there are even beef noodle festivals and competitions, making it one of Taiwan's characteristics. Lanzhou beef noodles are an important noodle dish in northwest China, emphasizing soup and hand-pulled noodles. Beef noodles from various regions show different regions’ understanding and use of soup, noodles and ingredients.

Japanese ramen

Introduction

Japanese ramen is a type of noodle that originated from China but was developed in Japan. It is characterized by rich soup, springy noodles and rich ingredients. Depending on the soup and seasoning, Japanese ramen can be divided into various styles, each with its own unique flavor.

Main types

• Shoyu Ramen- With soy sauce as the main seasoning, the soup is clear and salty, which is more classic.
• Miso Ramen- Based on miso, the soup has a rich fermented flavor and is suitable for cold climates.
• Tonkotsu Ramen- Boiled with pork bones for a long time, the soup is milky white and rich, with a mellow taste.
• Shio Ramen- With salt as the main seasoning, the soup is light and delicious, showing the original flavor of the ingredients.
• Tsukemen- The noodles are served separately from the concentrated soup. The noodles are thick and chewy.

Common ingredients

• Chashu- Pork stew is rich in fat and melts in your mouth.
• Ajitsuke Tamago- Soft-boiled eggs are soaked in the sauce, and the egg yolk is rich.
• Nori- Dried seaweed to add ocean flavor.
• Dried bamboo shoots (Menma)- Fermented dried bamboo shoots, crispy and tender.
• Chopped green onion (Negi)- Adds refreshing taste and aroma.

Ramen noodles

• Thin straight noodles- Commonly found in tonkotsu ramen, it has a good effect of absorbing soup.
• Medium roll noodles- Suitable for soy sauce or salt ramen, it is springy and chewy.
• rough wavy surface- Often paired with miso soup, it has a solid taste and is easy to hang on to the soup.

Production method

1. Make the soup: According to different flavors, use ingredients such as pork bones, chicken bones, dried fish, and kelp to cook for several hours.
2. Prepare noodles: Choose appropriate noodles and cook them according to taste requirements.
3. Seasoning Base: Use soy sauce, miso, salt, or tonkotsu broth as your flavor base.
4. Combining ingredients: Add barbecued pork, candied eggs, dried bamboo shoots, seaweed and other ingredients to enhance the layering.

Conclusion

Japanese ramen is loved all over the world for its varied flavors and rich texture. Whether it is light salt ramen or thick tonkotsu ramen, it can satisfy different taste buds and is one of the classic representatives of Japanese cuisine culture.

Regional Japanese Ramen

Sapporo Ramen

Sapporo, located in Hokkaido, is the birthplace of miso ramen. It features a rich miso soup with butter, corn, barbecued pork and thick rolled noodles. The soup base is usually made from pork bones, chicken bones and fish bones, and has a rich flavor.

Kitakata Ramen

Kitakata is located in Fukushima Prefecture and is famous for its soy sauce ramen. It features a clear soy sauce soup and thick wavy noodles with barbecued pork, dried bamboo shoots and green onions. Because the noodles are thicker, they have a particularly chewy texture.

Tokyo Ramen

Tokyo ramen is mostly based on soy sauce soup base. The soup is made from pork bones, chicken bones, kelp and dried bonito, which has a refreshing taste. The noodles are usually thin, and ingredients include barbecued pork, dried bamboo shoots, seaweed and fish slabs.

Yokohama Iekei Ramen

Yokohama family ramen combines tonkotsu and soy sauce soup base. The soup is thick and has the aroma of pork fat. The noodles are thick and straight, often served with seaweed, spinach and barbecued pork, giving it a rich texture.

Hakata Ramen

Hakata ramen, which comes from the Hakata region of Fukuoka, is famous for its milky white tonkotsu soup base, which is rich and smooth after being simmered for a long time. The noodles are extremely thin, suitable for quickly absorbing the soup, and can be added with "Baiyu" (added noodles).

Kumamoto Ramen

Kumamoto ramen is similar to Hakata ramen in that it is a tonkotsu ramen, but its specialty is the addition of fried garlic slices and garlic oil to add a rich garlic flavor, and the use of thicker noodles.

Kagoshima Ramen

The soup of Kagoshima ramen is a combination of tonkotsu and chicken bones, giving it a thick yet refreshing taste. The noodles are thicker and often served with barbecued pork, vegetables and fried garlic.

Wakayama Ramen

Wakayama ramen, also known as "Chinese ramen", is mainly divided into soy sauce type and soy sauce tonkotsu type. The soup is thick and salty, the noodles are thin, and it comes with barbecued pork, fish plate and green onions.

Okinawa Soba

Okinawa ramen is actually closer to "Okinawa noodles". It is cooked with pork bones and bonito stock, with thick and udon-like noodles, and often adds pork belly or pork ribs.

Toyama Black Ramen

Black ramen from Toyama is famous for its black soy sauce soup. It has a salty and peppery taste and is suitable for eating with rice. The noodles are thick and straight, and the ingredients usually include barbecued pork, dried bamboo shoots and green onions.

Conclusion

Ramen in various parts of Japan reflects the local food culture and ingredients. From Hokkaido's miso ramen to Kyushu's tonkotsu ramen, each type of ramen has a unique flavor and history. Exploring different regional ramen is not only a taste enjoyment, but also an excellent way to understand Japanese food culture.

udon

Ingredients introduction

Udon noodles (called "うどん" in Japanese) are one of the traditional Japanese noodles. They are made with wheat flour, water and salt. The noodles are thick, round, chewy and white in color. Its flavor and texture are deeply loved by diners in Taiwan and other parts of Asia.

Common types

• かけうどん(Soup Oolong):The most basic way to eat it is to use bonito kombu soup stock with simple ingredients such as chopped green onion and chopped tempura.
• ざるうどん（Cold tsukemen）:Dip the cooked and chilled udon noodles into soy sauce (つゆ) and eat it, which is refreshing and appetizing.
• Tempura Oolong (tempura oolong):It comes with tempura such as fried shrimp or fried vegetables, and the soup base is refreshing and crispy.
• カレーうどん(Curry Oolong):Rich Japanese curry soup paired with springy udon noodles, full of flavor.
• Nabeyaki うどん (Nabeyaki Oolong):Udon noodles are cooked in a clay pot with eggs, fish plates, vegetables, meat slices, etc., perfect for enjoying in winter.
• きつねうどん (bean skin oolong):The sweet fried bean curd is placed on top of the oolong soup. It has a mild flavor and is a classic taste of the Kansai region.

cooking style

Udon noodles can be eaten cold or hot, and are suitable with clear soup, curry, cold dipping sauce, or stir-fried. You can choose different flavors according to the season and personal preference.

Nutrition and Features

Udon noodles have moderate calories, and because they are thick and filling, they are suitable for a full meal. The taste is elastic and smooth, and the soup is mostly light stock or glycol dipping sauce, so the overall burden is small.

instant noodles

origin

Instant noodles originated in Japan and were invented by Momofuku Ando in 1958 to provide quick and convenient ready-to-eat food. Then it quickly spread around the world and became part of the food culture everywhere.

type

Instant noodles can be divided into the following categories based on their production methods and flavors:

• Fried noodles:Fried noodles are easy to store and have a crispy texture.
• Non-fried noodles:Using air-drying or roasting techniques, they are healthier but have a shorter shelf life.
• Noodle soup:Comes with a rich soup base such as tonkotsu, miso or seafood flavors.
• Dry noodles:No need to add soup, just stir in the sauce and serve.

nutritional value

Although instant noodles are convenient, you need to pay attention to their nutritional content:

• carbohydrate:Provides energy, but high content requires moderate intake.
• Sodium content:Seasonings contain high amounts of sodium, and excessive intake may affect health.
• Fat:Fried noodles contain higher fat and should be paired with vegetables or protein for balanced nutrition.

cooking method

The cooking method of instant noodles is simple and flexible:

1. Place the noodles in boiling water and cook, usually 3 to 5 minutes.
2. Add the seasoning packet and mix well.
3. You can add eggs, vegetables or meat slices according to your preference to enhance the flavor.

Creative ways to eat

Instant noodles can also be innovative and varied. Common creative ways to eat them include:

• Fried instant noodles:After cooking, drain, add seasonings and ingredients and stir-fry quickly.
• Cold instant noodles:After cooking, cover with cold water, add sauce and mix well.
• Instant noodle salad:Mix instant noodles with lettuce, protein, and add salad dressing.

Save method

Instant noodles are easy to store, but you need to pay attention to:

• Store at room temperature:Place in a dry and cool place to avoid moisture.
• Check shelf life:Avoid eating expired instant noodles.
• Avoid exposure to sunlight:Direct sunlight may affect the quality of the noodles.

whole egg noodles

Ingredients introduction

Whole egg noodles are noodles made from flour and whole eggs (whites and yolks). The egg ratio is higher than that of ordinary egg noodles, so they have a golden color, rich egg flavor, and a smooth and chewy texture. Commonly found in Chinese cuisine, Hong Kong-style dim sum and some Italian noodles.

Characteristics and taste

• Golden appearance:Because whole eggs are used, the color is naturally golden.
• Rich egg flavor:It still retains a light egg aroma after cooking.
• Good elasticity:Suitable for noodles, soup noodles or fried noodles, it will not become mushy easily after being cooked for a long time.
• Smooth taste:The surface is delicate and the entrance is smooth.

Common dishes

• Lo Mein:Cooked whole egg noodles mixed with oyster sauce, scallion oil and sliced ​​meat are a classic Hong Kong dry noodle dish.
• Whole egg noodle soup:Served with vegetables and meat slices, it is a simple home-cooked noodle soup choice.
• Wonton Noodle Soup:The combination of whole egg noodles and wontons has a harmonious texture and good flavor.
• Dry fried whole egg noodles:Quickly fried with beef and onions, it is a common type of fried noodles in tea restaurants.

How to make it (home version)

1. Prepare high-gluten flour and eggs (about 1 egg per 100g of flour, can be adjusted as needed).
2. Knead the dough and let it rest, then roll it into thin slices and cut into strips.
3. It can be cooked and used directly, or it can be dried and stored.

Save method

• Fresh noodles:It can be stored in the refrigerator for 2 to 3 days. It needs to be blanched quickly before eating.
• Air-dried noodles:It can be stored for several weeks after being completely dried and is commonly found in supermarket dry noodles.

Common areas used

• Guangdong, China, Hong Kong:Commonly found in lo mein, wonton noodles, etc.
• Southeast Asia:For example, dry noodles in Malaysia and Singapore.
• Italy:Some pastas such as Tagliatelle are also made with whole eggs.

Little knowledge

Traditional whole egg noodles do not add water, only egg liquid is used to make the noodles. It is a representative noodle type with high protein and high elasticity. Many high-end restaurants prefer to use whole egg noodles to express their delicate taste in their handmade pastries.

Pasta

Ingredients introduction

Pasta is a common type of dry noodles or soup noodles in Taiwan, Fujian and other places. It is different from Italian pasta and is a type of Chinese pasta. Pasta is made with eggs and flour. The noodles are thin and hard in texture. They are fried or air-dried for easy storage.

Common types

• Traditional fried pasta:Fry the noodles and store them until you use them.
• Air-dried pasta:Preserved by natural air-drying without frying, the taste is healthier and more refreshing.
• Handmade pasta:The noodles are slightly thicker, have a rich egg flavor, and have a chewier texture.

Common cooking methods

Dry pasta

• Drain the pasta after cooking, add garlic paste, fried shallots, soy sauce, lard, pepper, etc. and mix well.
• Can be paired with tribute balls, braised eggs, dried tofu, side dishes, etc.

Soup Pasta

• Pair it with clear soup, bonito soup, pork bone soup, etc., and with vegetables, meat slices, tribute balls and other ingredients.
• The soup is refreshing and suitable for breakfast or late night snack.

Fried pasta

• Stir-fry the cooked pasta with sliced ​​meat, shrimp, and vegetables, and season to make quick-fried pasta.

Characteristics and taste

• The noodles are slender, eggy and elastic, and not easy to mushy after being cooked.
• It has a strong aroma when mixed dry and refreshing and smooth when used as noodle soup.
• Because it is easy to preserve, it is often used as household food or quick cooking.

Regional characteristics

• Taiwan:It is especially popular in southern areas, such as Tainan and Kaohsiung, and is often served as breakfast or late-night snack.
• Fujian:Fujian pasta has a similar style and is one of the food cultures of southern Fujian.

Compare with other noodles

food culture

Pasta is a very familiar and popular pasta in Taiwan. It can be seen in breakfast stalls, night markets, and noodle shops. Its convenient and fast characteristics make it a common choice for quick meals in busy lives.

饸饹

Introduction

Heyou (also written as "Heyou", "Heyou", and anciently called "Helu") is a special pasta popular in northern China. It is made of wheat flour as the main ingredient. It is rolled by hand, cut into strips and then cooked. The texture is between knife noodles and dough sheets, and it is smooth and chewy. It is one of the traditional home-cooked staple foods in Shanxi, Shaanxi, Henan and other places.

History and origin of name

Zhejiang has a long history, which can be traced back to the Tang and Song Dynasties. It was called "He Liu" in ancient times, which means "like river water flowing and leaking in strips", describing the scene of noodles slipping into the pot during the making process. Later, due to pronunciation differences in various places, it gradually evolved into names such as "饥饹" and "合饸".

Main raw materials and production methods

1. Mainly use all-purpose flour, add a small amount of salt and water and knead into a smooth dough.
2. After the dough has risen, roll it into thin sheets, or cut and roll it into strips by hand.
3. Cook it in the pot and take it out. It can be mixed with soup or stir-fried to make a variety of dishes.

Common cooking methods

• Glutinous rice soup:The most common way to eat it is with bone broth, chicken broth or tomato soup base, adding vegetables and meat slices, which is fragrant and smooth.
• Fried glutinous rice:First, cook the glutinous rice, scoop it up, and sauté it with onions, garlic, and soy sauce until fragrant. The texture will be smooth.
• Hot and sour glutinous rice:Seasoned with vinegar, chili oil, Sichuan peppercorns, etc., it is appetizing and refreshing.
• Mutton glutinous rice:Served with mutton soup and coriander, it is a special winter hot food in Shaanxi and Shanxi.

Taste and characteristics

The characteristics of 饸饹 are"Smooth, chewy and fragrant". The noodles are thick but not hard, and are soft and smooth in the mouth. Because they are handmade, the noodles of different thicknesses can better absorb the soup and have a rich flavor.

Differences in local flavors

Compare to other pasta

cultural meaning

Zhejiang is not only a traditional staple food, but also embodies the wisdom of northerners using handicrafts and simple ingredients to create rich flavors. Its simple and thick taste also symbolizes the emphasis on reality and satiety in northern food culture.

bread

source

Bread is a food made with flour, water and yeast as the main raw materials. It originated in the ancient Middle East and then spread to all over the world, becoming an important part of global food culture.

type

There are many types of bread, which can be divided into:

• French bread:Crispy on the outside and soft on the inside, perfect with soup or as a sandwich.
• Whole wheat bread:Made with whole wheat flour, it's rich in fiber and nutrients.
• Sweet bread:Add sugar, cream and fruit for a sweet, Danish-like texture.
• Hard bread:Breads with a firmer texture, such as bagels and German brown bread.
• Unleavened bread:Breads that don't use yeast, such as chapatis and tortillas.

nutritional value

Bread provides different nutrients depending on the type:

• carbohydrate:Provide the energy needed by the human body.
• protein:Whole wheat bread, in particular, has a higher protein content.
• fiber:Whole wheat bread is rich in dietary fiber, which supports intestinal health.
• Vitamins and Minerals:Such as B vitamins and iron, which promote the body's metabolic function.

How to eat

Bread is suitable for many uses and combinations:

• breakfast:Serve with jam, cream or cheese, easy and convenient.
• sandwich:Fill with meat, vegetables or eggs for a nutritious main meal.
• Serve with soup:Pair with thick or clear soups to add texture and satiety.
• dessert:Like French toast or bread pudding, there are so many variations.

Save method

Please pay attention to the following things when storing bread:

• Store at room temperature:Store in a cool, dry place for short periods of time to avoid moisture.
• Refrigerated storage:Extends shelf life, but may affect taste.
• Cryopreservation:Portion and freeze the bread, then defrost and bake before serving.

French bread

Origin and characteristics

French bread is an important symbol of French food culture. It is crispy on the outside and soft on the inside. It is usually in the shape of a long strip and is called a Baguette. This bread is famous for its simple ingredients and traditional baking techniques.

Main ingredients

• Flour: High-gluten flour is usually used to provide the structure of the bread.
• Water: As the basic ingredient, determines the softness of the dough.
• Yeast: used to ferment and make bread fluffy.
• Salt: Adds flavor and balances the texture of the bread.

Preparation method

1. Mix flour, yeast, water and salt and knead into a smooth dough.
2. Let the dough rise for several hours until it increases in size.
3. Divide the dough into long strips for secondary fermentation.
4. Make a few slits on the surface and bake in a high temperature oven for about 20-30 minutes, until the skin is golden brown.

Features and uses

French bread is loved for its crispy outside and soft inside. It can be eaten on its own, paired with butter, jam or made into sandwiches. In addition, French bread is often served on the table with soup or as an accompaniment to meals.

Preservation and precautions

French bread should be eaten the same day it is made to retain its best taste. If you need to store it, you can store it in a sealed bag for 1-2 days, or freeze it to extend its shelf life. Use the oven to bring back crispiness when reheating.

hamburger

Cuisine introduction

Hamburger is a classic fast-food dish originating from the West. It is mainly composed of a round bun (hamburger) sandwiched with meat steak and other ingredients. It is full, easy to carry and has a variety of flavors. It has become one of the popular representative meals in the world.

Main composition

• Hamburger buns:There are two round slices of bread on top and bottom, and sesame seeds can be sprinkled in the middle for a soft texture.
• steak:Beef hamburger steaks are common, but there are also variations such as chicken, pork, fish steaks or vegetarian bean steaks.
• Ingredients:Lettuce, tomatoes, pickles, onions, cheese slices, bacon, etc.
• Sauce:Ketchup, mayonnaise, mustard, BBQ sauce, hot sauce, etc.

Common types of burgers

• Classic Beef Burger:The most common, it is made of beef patty with lettuce, tomato and cheese.
• Cheeseburger:Add melted cheese to add flavor and richness.
• Double Burger:Use two steaks for more servings.
• Fried Chicken Burger:Mainly fried chicken drumsticks, which are popular with crispy outside and juicy inside.
• Fish Steak Burger:Use fried fish fillets, often paired with tartar sauce, which is refreshing and not greasy.
• Bacon Burger:Add crispy bacon for added savory flavor and bite.
• Veggie Burger:Use beans, mushrooms, plant-based meat, etc. to replace traditional steaks, suitable for vegetarians.

Featured style changes

• American burger:It has a strong taste and a large portion, and is often paired with French fries and soda.
• Japanese hamburger steak (ハンバーグ):Serve the steak without bread and sauce with rice or salad.
• Taiwanese creative burger:Innovative combinations of local ingredients are available in the form of steamed buns and rice burgers.

cultural meaning

Burgers are not only a symbol of fast food, but have also developed into a variety of items in various restaurants, handicraft markets and high-end cuisine. From fast food chains to Michelin burgers, it demonstrates its high degree of plasticity and global acceptance.

cake

origin

Cake is a dessert made with flour, eggs, sugar and cream as the main raw materials. It can be traced back to the ancient Roman period. With the development of technology, it has become a classic representative of various modern desserts.

type

Cakes are divided into many categories based on preparation methods and flavors:

• Sponge Cake:It has a light and fluffy texture and is made with whipped egg liquid.
• Chiffon cake:The texture is soft and combines the characteristics of sponge and cream cake.
• Cream cake:Add cream and sugar, rich and sweet.
• Mousse cake:Based on cream, gelatine and fruit, it has a smooth taste.
• Cheesecake:Rich cheese flavor, it is a classic choice in desserts.

nutritional value

Cake mainly provides the following nutrients:

• carbohydrate:From flour and sugar, provides energy.
• protein:Comes from eggs and dairy and helps with muscle repair.
• Fat:Comes from cream and butter, provides calories but needs to be consumed in moderation.

Eating occasions

Cake is suitable for many occasions:

• Birthday party:Cake is an iconic food for birthday celebrations.
• afternoon tea:Pair with coffee or tea for a laid-back vibe.
• Holiday Celebrations:Such as Christmas cake or New Year cake, which are the highlights of the festival.
• Dessert time:As a dessert, it is the perfect ending to the meal.

Save method

Cake preservation requires appropriate methods according to the type:

• Store at room temperature:For cakes without cream or fresh milk, they can be stored in a cool place for a short period of time.
• Refrigerated storage:Cream and mousse cakes need to be kept refrigerated to keep them fresh.
• Cryopreservation:Layers of cake or leftovers can be stored frozen and simply thawed before serving.

Pizza

Origin and characteristics

Pizza originated in Italy, especially in the Naples region. It is a traditional food based on dough and baked with various toppings. It features crispy or soft crust, rich tomato sauce, cheese and various toppings.

type

• Margherita pizza:A classic style with tomato sauce, mozzarella cheese and basil as the main ingredients.
• Hawaiian Pizza:With ham and pineapple as the main ingredients, it has a sweet and sour taste.
• Italian Sausage Pizza:It uses Italian sausage, green peppers and onions for a rich flavor.
• Vegan Pizza:Serve with a variety of vegetables such as mushrooms, tomatoes and olives.
• Four Seasons Pizza:Divide the dough into four parts and use different ingredients for each part, such as ham, mushrooms, onions and seafood.

Main ingredients

• Dough: The base of pizza, made with flour, yeast, water and olive oil.
• Tomato sauce: Spread on the dough to provide a sweet and sour base flavor.
• Cheese: Mozzarella cheese is commonly used. It has a rich flavor and good ductility after melting.
• Ingredients: You can choose ham, sausage, vegetables, seafood, etc. according to personal preference.

Preparation method

1. Form the dough into a round and roll it out to the desired thickness.
2. Spread tomato sauce evenly on the crust and sprinkle with cheese.
3. Add various toppings such as ham, mushrooms and green peppers as desired.
4. Place in an oven preheated to 200°C and bake for about 15-20 minutes, until the crust is golden and the cheese is melted.

Preservation and precautions

Pizza should be eaten hot to maintain the best taste. If there is any leftover, it can be kept refrigerated and reheated for consumption the next day. Use an oven or pan when reheating; avoid using a microwave to prevent the crust from softening.

Egg cake

origin

Egg pancake is a common breakfast food that originated in East Asia and is especially popular in Taiwan. It is a simple dish made of batter, egg liquid and various fillings.

type

Egg pancakes can be divided into the following types based on fillings and preparation methods:

• Original egg pancake:No fillings are added, it only consists of batter and eggs, and has a pure taste.
• Vegetable Omelette:Add green onions, corn, spinach and other vegetables to make it more nutritious.
• Meat egg cake:Serve with ham, bacon or pork floss for an extra umami flavor.
• Cheese Omelette:Mixed with cheese, it has a rich flavor and a smooth texture.
• Special egg cake:Served with a variety of creative fillings such as pickles, tuna or sausage.

nutritional value

The nutritional content of egg cakes varies depending on the fillings, but it basically provides the following nutrients:

• carbohydrate:The main source of energy in batter.
• protein:Comes from eggs and meat, helps muscle repair and growth.
• Vitamins and Minerals:Adding vegetables can add a variety of nutrients.

Preparation method

Egg pancakes are easy to make and suitable for cooking at home:

1. Prepare a batter (flour mixed with water) or use a ready-made quiche crust.
2. Heat the pan, pour the batter and fry until slightly cooked.
3. Beat in the eggs and stir quickly to combine.
4. Add your favorite fillings and continue frying until golden brown.
5. Roll or cut into cubes and enjoy.

Save method

Please pay attention to the following methods when storing egg cakes:

• Refrigerated storage:The prepared egg cake can be wrapped in plastic wrap and placed in the refrigerator. It is recommended to eat it within 2 days.
• Cryopreservation:Uncooked egg pancake skin can be frozen and then thawed when needed.
• Reheat:Heat until fully cooked before eating to ensure taste and safety.

Scallion pancake

Basic introduction

Scallion pancake is a traditional Chinese pasta, which is mainly made of flour and green onions and is made through steps of kneading, folding, frying and baking. It is crispy on the outside and chewy on the inside. It is a common snack and breakfast food in northern China and Taiwan.

main raw materials

• all-purpose flour
• water and salt
• green onions
• Oil (usually lard or vegetable oil)

Production steps

1. Kneading noodles:Knead the flour with water and salt and let it rest.
2. Apply oil and sprinkle with green onions:Roll out the dough, grease with oil and sprinkle with chopped green onions.
3. Folding and shaping:Fold multiple times to form layers and then flatten into a round cake shape.
4. Grill:Fry in a pan over medium heat until golden brown on both sides, crispy on the outside and soft on the inside.

Taste characteristics

• Crispy on the outside and slightly chewy on the inside.
• Rich onion and oil aroma.
• The layers are distinct, but not as soft as the scallion pancake.

Common types

• Thick scallion pancake:Common in the north, the cake is thick and chewy.
• Thin scallion pancake:Common in the South or Taiwan, the crust is thin and crispy.
• Crispy scallion pancake:Add lard or fold in multiple layers to make the layers more detailed.

Nutritional Facts (approximately 100 grams per serving)

Culture and History

Scallion pancake originated in northern China and has a long history. It is considered to be one of the extensions of the ancient "pancake" food. Legend has it that similar preparation methods existed in the Song Dynasty. With the evolution of the times, scallion pancakes have developed unique flavors in different regions:

• Northern China focuses on thickness and chewiness.
• The Taiwanese version is thinner and fried to a crispy texture, and is commonly found in breakfast restaurants or night markets.
• In some areas, innovative flavors such as eggs, hot sauce, and meat floss will be added.

Onion pancake

Basic introduction

Scallion pancake is a traditional noodle dish originating from China and later developed into a popular street snack in Taiwan. It uses flour and green onions as the main raw materials. After being fried and grilled, it has a crispy outside and soft inside, with a distinct texture. The "grabbing" in the name refers to tearing the crust loosely with a spatula or hands after frying to make it fluffy and crispy.

main raw materials

• all-purpose flour
• water and salt
• Chopped green onions (mainly green onions)
• Oil (lard or vegetable oil)

Production steps

1. Kneading noodles:Knead the flour with water and salt into a dough and let it rest.
2. Apply oil and sprinkle with green onions:Flatten the dough, grease it with oil and sprinkle with chopped green onion.
3. Fold and roll up:Repeatedly fold or roll to form a multi-layered structure.
4. Grill:Fry over medium-low heat until both sides are golden brown, and finally use a spatula to "catch" the crust to make it fluffy.

Taste characteristics

• Crispy on the outside and soft on the inside.
• The onion aroma is rich and the oil aroma is overflowing.
• Its characteristic is the layered and pullable texture.

Common changes

• Original scallion pancake:The most classic version, emphasizing the fragrance and crispiness of green onions.
• Egg and green onion pancake:Add fried eggs for a richer taste.
• Cheese and green onion pancakes:Melted cheese adds rich flavor.
• Ham, bacon, corn and other flavors:For a modern creative version.

Nutritional Facts (approximately 100 grams per serving)

culture and market

• In Taiwan, it is a common snack in night markets and breakfast restaurants.
• Frozen scallion pancake products are exported to Japan, the United States, Canada and other places.
• Serve as a quick meal, breakfast, or as a main addition to a salad.

Development and Origin

Scallion pancakes originate from scallion pancakes in northern China, but were modified in Taiwan to become softer and more layered. It became a common food at night markets and street vendors in the 1980s. Later, a frozen version appeared and successfully entered the international market.

Comparison between scallion pancake and scallion pancake

Dumplings

origin

Dumplings originated in northern China and have a history of thousands of years. It is a classic food in Chinese cuisine and is named after it is cooked with water.

Features

Dumplings have diverse characteristics:

• Skin:Made from flour and water, it is thin and flexible.
• Fillings:You can choose pork, beef, chicken, seafood or vegetables as filling according to your preference.
• Cooking method:It can be boiled, steamed, pan-fried or deep-fried to suit a variety of taste needs.

Production steps

1. Knead the flour and water into a dough, let it rest, divide it into small portions and roll it into a thin round shape.
2. To prepare the filling, mix the meat, vegetables and seasonings evenly.
3. Place the filling in the center of the dumpling wrapper, fold in half and pinch the edges.
4. Cook the dumplings in boiling water or use other cooking methods.

type

There are many variations of dumplings, here are a few common types:

• Pork filling:A classic and universal choice.
• Shrimp filling:It tastes fresh and sweet, suitable for seafood lovers.
• Vegetarian filling:Mainly vegetables and tofu, suitable for light meals.

nutritional value

The nutrition of dumplings depends on the filling combination:

• protein:Meat and seafood fillings are rich in protein.
• Vitamins:Vegetable fillings help supplement dietary fiber and vitamins.
• Energy balance:The crust provides carbohydrates and the filling contains protein and fat.

Save method

Dumplings can be frozen and stored:

• Freeze the wrapped dumplings separately to prevent them from sticking.
• After freezing, place in a sealed bag for easy access.
• Cook frozen dumplings directly without defrosting to retain the best taste.

Dumpling deformation style

Overview

Dumplings are a traditional Chinese dish in which fillings are wrapped in dough and then cooked. There are many variations, and various styles are derived according to the production method and regional culture, such as fried dumplings, pot stickers, wontons, hand-cooked dumplings, etc., each with its own unique taste and flavor.

Common types of deformations

Description and comparison

Dumplings vs wontons/flat food

• Skin:Dumpling skins are thicker, while wonton skins are thin.
• Fillings:Dumplings mostly use leeks, pork, etc., while wontons tend to be finely chopped and smooth.
• How to eat:Dumplings are mostly eaten as a staple food, while wontons and flatbread are mostly eaten as soup.

Fried Dumplings vs Pot Stickers

• Similarities:Both are fried and the bottom is crispy.
• difference:Pot stickers are long in shape, while fried dumplings are mostly half-moon shaped.
• Taste:The pot stickers are more caramelized and the fried dumplings are tender.

copying hands

• Originating from Sichuan, it is similar to wontons, but usually not served with soup. Instead, it is mixed with red oil, minced garlic, pepper powder and other condiments. It has a spicy flavor.

cultural meaning

Dumplings and their variations are not only daily meals, but also play an important role in festivals and family gatherings. For example, eating dumplings during the Spring Festival symbolizes reunion and wealth. Its variations show the cooking skills and taste preferences of dumplings in different regions.

indian crispy balls

Pani Puri is a very popular street snack in South Asia. "Pani" means "water" and "Puri" means "crispy cake". This snack is famous for its unique popping texture and complex spice levels. It is a very representative food symbol of India.

Origin and historical background

There are clear explanations for the origin of Indian crispy balls, which are mainly divided into two categories: historical research and myths and legends. Historically, culinary anthropologists believe that it originated in the Kingdom of Magadha (present-day Bihar) in northern India, where it was called "Phulki". Another interesting legend comes from the epic "Mahabharata". It is said that Kunti gave his daughter-in-law Draupadi a small amount of flour and leftover vegetables in order to test her housekeeping ability. Draupadi invented this dish and fed her five husbands, thus receiving the blessing of "immortality" from this dish.

Regional name differences

Although the basic structure is similar, they have completely different names in different parts of India:

• Pani Puri：Prevalent in Mumbai and western and southern India.
• Golgappa：Popular in New Delhi and North India, the balls are usually crispier.
• Puchka：The name of West Bengal (such as Calcutta), which is larger and darker in color.
• Gup Chup：Popular in Odisha and Chhattisgarh, it is named after the sound it makes when bitten.

Introduction to structure and practice

How to eat

1. Knock a hole:Use your fingers to gently poke a small hole in the top of the crisp ball.
2. Filling:Stuff with a generous amount of mashed potato or bean filling.
3. Irrigation:Quickly dip or pour in cool spicy and sour spiced water.
4. Take one mouthful:You must put the whole piece in your mouth to experience the strong impact of the sauce erupting after the shortbread is broken.

oatmeal

A brief description of oatmeal types

Oatmeal is made by cleaning, shelling, baking and processing oat grains. Common types include:

• Traditional Oatmeal (Rolled Oats):Oatmeal is steamed and then flattened to retain more complete fiber and a more elastic texture.
• Quick Oats:Pressed thinner and chopped, it absorbs water quickly and is suitable for short cooking times.
• Instant Oats:The most processed, usually pre-cooked and ready to eat after adding hot water.
• Steel-Cut Oats:Cut the oatmeal into small pieces only, without crushing them, so they take the longest to cook and have the crispiest texture.

How to tell if oats have gone bad

Although oats are a dry food, they can still go bad if not stored properly. The following are the four main judgment indicators:

1. Odor check

Normal oats have a light natural wheat flavor or nutty flavor. If you smell an obvious smell of fuel consumption, sourness, mustiness, or a pungent chemical smell like paint or cartons, it means that the oil in the oats has oxidized and gone rancid and is not suitable for consumption.

2. Visual inspection

Observe the color and appearance of the oats:

• Mildew:Black, green or gray spots appear.
• Clumping:If the oatmeal sticks to each other or develops strands, it's usually a sign of moisture and mold.
• Pests:Check the bottom for fine powder movement or the appearance of small black bugs (such as rice worms).
• Discoloration:The color changes from off-white to dark brown or yellow, which means it has been stored for too long or is severely oxidized.

3. Touch inspection

Healthy oats should be dry and crumbly in texture. If it feels soft, sticky, or loses its crispness when you grab it, it means that the ambient humidity is too high. Even if the mold is not visible to the naked eye, bacteria may have grown inside.

4. Save suggestions

To extend the shelf life, it is recommended to store oats in a cool, dry and dark place. After opening, it should be sealed in a sealed jar. If you live in a humid environment, refrigeration is the best way to prevent spoilage.

Rice staple food

fried rice

origin

Fried rice originated in China. It is a dish made of overnight rice and various ingredients that are quickly stir-fried. With cultural exchanges, fried rice has become one of the home-cooked dishes in Asia and around the world.

type

There are many variations of fried rice, depending on the region and ingredients. Common ones include:

• Yangzhou Fried Rice with Assorted Meats and Vegetables:Using shrimp, ham, vegetables, etc., it is colorful and rich in taste.
• Egg fried rice:Using eggs as the main ingredient, it is simple and classic.
• Thai fried rice:Add fish sauce, lemon juice and other seasonings to give it a Southeast Asian flavor.
• Curry fried rice:Seasoned with curry powder, it has a rich aroma.
• Korean kimchi fried rice:Paired with kimchi and hot sauce, it tastes sour and spicy.

nutritional value

The nutrition of fried rice depends on the ingredients used:

• carbohydrate:Comes from rice and provides energy needed by the body.
• protein:Add eggs, meat or seafood for a nutritional boost.
• fiber:Vegetables such as carrots and green beans provide dietary fiber and promote digestion.
• Fat:Comes from cooking oil, so be careful about intake.

cooking tips

The key to delicious fried rice lies in the following techniques:

• To use overnight meals:Overnight rice is drier and less likely to clump when fried.
• Stir-fry quickly over high heat:Stir fry quickly over high heat to lock in the aroma and texture of the ingredients.
• Season evenly:Add appropriate amount of salt, soy sauce or other seasonings and stir-fry evenly.
• Chop ingredients finely:Cut meats and vegetables into small pieces for quick cooking.

Save method

The following things should be noted when storing fried rice:

• Short term storage:The remaining fried rice can be placed in a crisper and stored in the refrigerator.
• Reheat:Warm it thoroughly before eating to ensure safety and deliciousness.
• Avoid storing for too long:Fried rice is prone to bacterial growth and should be eaten as soon as possible after preparation.

Nasi Goreng

Cuisine introduction

Nasi Goreng is one of Indonesia's most representative national dishes, and its name means "fried rice". Known for its unique sweet and salty taste, dark appearance and aroma, this dish is commonly found on home-cooked tables, street snacks and restaurants.

Main features

• Sweet Soy Sauce (Kecap Manis):The soul of Indonesian fried rice, with its rich sweetness and dark luster.
• Fragrance base:Use stir-fried shallots, garlic, chili peppers, shrimp paste, etc. as the base.
• Diverse ingredients:Chicken, shrimp, eggs, sausages, vegetables or leftovers can be added for rich variations.
• Pair with sun-cooked eggs and shrimp cakes:The classic pairing is fried eggs (poached eggs) and fried shrimp cakes (Krupuk).

Common materials

• Overnight meal
• egg
• Sweet Soy Sauce (Kecap Manis)
• Garlic, red onion
• chili
• Shrimp paste(optional)
• Ingredients such as shredded chicken, shrimp, green beans, etc.

Basic approach

1. Heat the pan with oil and sauté the minced garlic, shallots and chili until fragrant. You can add a little shrimp paste.
2. Add the meat ingredients and stir-fry, then add the overnight rice and stir-fry until loose.
3. Add sweet soy sauce to taste and stir-fry until evenly colored.
4. Add scrambled eggs or fry poached eggs separately.
5. After serving, add fried shrimp cakes, cucumber slices, and tomato slices to add texture.

Flavor characteristics

The overall taste of Indonesian fried rice is sweet and salty. The fusion of spices and shrimp paste makes it full of Southeast Asian characteristics. It has rich texture and is very appetizing.

cultural significance

In Indonesia, "Nasi Goreng" is not only a common meal, but also a unique memory of every family and region. Indonesian President Suharto once called it the light of the nation, and it is often included in world food rankings.

rice balls

Ingredients introduction

Onigiri is a dish made of pressed rice. It originated from Japan and has been widely spread to Taiwan, South Korea and other places, and has developed its own characteristics. Usually it can be wrapped with seaweed, flour, sesame, etc. The filling has various flavors, is easy to carry and has a high sense of satiety.

Common cooking methods

Japanese rice balls

• Salt rice balls:Seasoned only with salt, the rice has a refreshing aroma.
• Salmon, plum, mentaiko, bonito, kombu rice ball:The filling is salty and refreshing, and the seaweed wrapper makes it easy to eat.
• Grilled rice balls:The outer layer of rice balls is brushed with soy sauce and baked, making them crispy, salty and sweet.
• Ochazuke rice balls:Serve with hot tea or stock.

Taiwanese rice balls

• Making glutinous rice:Mainly made of glutinous rice, it has a sticky texture and a high sense of satiety.
• Rich fillings:Taiwanese special ingredients such as fried dough sticks, pork floss, braised eggs, sauerkraut, preserved vegetables, peanut powder, etc., a perfect blend of salty and sweet.
• Outer package:Wrap in plastic bag or transparent paper for easy hand-holding, without seaweed on the outer layer.
• Common breakfast options:It is one of Taiwan’s traditional breakfasts and is commonly found at roadside stalls and breakfast shops.

Rice balls from other regions

Korean rice balls (주먹밥, Jumeokbap)

• Materials:Stir in sesame oil, salt, and crushed seaweed, and shape into balls with your hands.
• Fillings:Korean-style ingredients such as spicy stir-fried pork, kimchi, and tuna can be included.

Nanyang rice balls

• Malaysian coconut rice balls:Mainly nasi lemak, served with sambal spicy sauce, dried fish, peanuts, etc.
• Vietnamese sticky rice balls:Packed with salted egg, pork floss, and served with sauerkraut.

Characteristics and taste comparison

food culture

Rice balls are a common staple food in lunch boxes and convenience stores in Japan; they are a representative traditional breakfast in Taiwan; Korean rice balls are easy to carry and often served as lunch boxes; rice balls in Nanyang are rich in rich spices, and each region shows their dietary wisdom and flavor characteristics based on local conditions.

sushi

Origin and characteristics

Sushi is a traditional delicacy originating from Japan. It is mainly made of vinegared rice with fish, seafood, vegetables and other ingredients. It is characterized by its refreshing taste, balanced taste and exquisite appearance. It is one of the representatives of Japanese cuisine.

Types of sushi

• Nigiri sushi:Use your hands to break the vinegared rice into small pieces and place sashimi or other toppings on top.
• Roll sushi:Roll vinegared rice and ingredients into seaweed, such as California rolls, tempura rolls, etc.
• Gunkan Sushi:Vinegar rice is wrapped in seaweed and topped with toppings such as fish roe, sea urchin or salad.
• Chirashi sushi:Spread the vinegared rice in a bowl and serve with a variety of toppings, such as sashimi and vegetables.
• Sushi roll tower:The innovative form of sushi, with multiple layers of ingredients stacked on top of each other, has an eye-catching visual effect.

Main ingredients

• Vinegar rice: Made from rice mixed with vinegar, sugar and salt, it is the soul of sushi.
• Fish and seafood: such as salmon, tuna, eel, shrimp, etc., provide fresh flavor.
• Vegetables: such as cucumber, radish, and avocado to add a refreshing taste.
• Seasonings: such as soy sauce, wasabi and pickled ginger to enhance the flavor.

How to make sushi

1. Add sushi vinegar to the cooked rice, mix well and let cool.
2. According to the type of sushi, prepare corresponding ingredients, such as sliced ​​sashimi, vegetables, etc.
3. Assemble sushi and shape or roll it into shape.
4. Serve with soy sauce, wasabi and pickled ginger.

How to preserve sushi

Sushi should be eaten as soon as possible after being made to avoid affecting the taste and freshness by leaving it for too long. If it needs to be stored for a short period of time, it should be wrapped and refrigerated, but it is not recommended for more than one day.

Porridge from various places

Asia region

• Japan:Okayu - Thin rice porridge, often served with umeboshi or miso.
• South Korea:죽 (Juk) - Rice-based porridge with vegetables, meat or seafood added.
• Thailand:ข้าวต้ม (Khao Tom) or โจ๊ก (Jok) - a rice porridge often with pork or seafood added.
• India:Kichdi - made of rice and beans cooked with spices and vegetables.
• the Philippines:Lugaw - cooked with rice and flavored with ginger, chicken, fish sauce, etc.
• Indonesia:Bubur (e.g. Bubur Ayam) - usually with chicken, onions, fried garlic and spices.
• Vietnam:Cháo - Add meat or fish and season with fish sauce, coriander, etc.
• Italy:Risotto - Thick rice cooked with rice and stock to give it a rich texture.

Europe and America

• United States and Canada:Oatmeal - Porridge made from oatmeal, with fruits, honey and other ingredients added.
• U.K:Porridge - Porridge made from oatmeal or cereals, with sugar, honey or cream added.
• Germany:Grießbrei (cream of wheat porridge) - a sweet porridge-like food cooked with semolina and milk.
• Sweden:Risgrynsgröt (rice porridge) - especially enjoyed at Christmas, with milk and cinnamon.
• Norway:Rømmegrøt - Cooked with sour cream and flour, it has a creamy flavor.
• Italy:Polenta - A thick meal of cornmeal cooked with cheese or cream.
• Russia:Kasha - cooked with buckwheat, often with cream or milk.
• Iceland:Hafragrautur (Icelandic Oatmeal) - Add sugar, milk and cinnamon.
• Ireland:Flahavan's Irish Porridge - Made with steel-cut oats and served with honey or berries.
• Poland:Kasza manna - a sweet porridge made from semolina, often with jam.

Ricegrass

Ingredients introduction

Rice noodles are a traditional Taiwanese noodle dish made from rice milk. It has a short, thick, round appearance and is white and translucent. It is commonly found in snacks across Taiwan and can be used in desserts or savory dishes.

Flavor characteristics

The texture of rice noodles is smooth and elastic, with no obvious taste. It can absorb soup or sugar water well, so it can be used in dishes to present a variety of flavors according to the seasoning.

Common cooking methods

• Rice ice:Add rice moss with chopped ice, brown sugar water, pinto beans, rice cakes and other ingredients to make it a refreshing summer dessert.
• Salty rice soup:It is a classic Taiwanese breakfast based on soup stock and added with ingredients such as minced pork, shallots, leeks, and bean sprouts.
• Fried rice noodles:Quickly stir-fried with shredded pork, dried shrimps and vegetables, it has a rich flavor and is often served hot at night markets.
• Sesame paste and rice paste:Topped with fragrant sesame sauce, mashed garlic, soy sauce paste, etc., the texture is smooth and fragrant.
• Red bean and rice moss:Eaten with red bean soup, it is sweet but not greasy, and is often served as a dessert after meals.

cooking tips

Commercially available rice moss can be stored refrigerated and scalded with hot water to make it spring back before use. Regardless of whether the food is sweet or salty, it is recommended to cook it just before use to avoid prolonged cooking which will affect the taste.

snail noodles

Origin and characteristics

Snail noodles are a specialty snack in Liuzhou, Guangxi, China. They are famous for their spicy and sour soup base and soft and smooth rice noodles. The soup base is made from snails and mixed with ingredients such as sour bamboo shoots, peanuts, and yuba to create a unique flavor.

Main ingredients

• Rice noodles: soft, smooth and elastic, which is the main body of snail noodles.
• Snail soup base: made from snails, pork bones, chili peppers and spices, it is delicious.
• Sour bamboo shoots: Provides a sour and refreshing taste and is the soul ingredient of snail noodles.
• Peanuts and yuba: add a crispy texture.
• Green vegetables: Refreshing and relieving greasiness, improving the overall flavor.

cooking method

The steps to make snail noodles include the following steps:

1. Cook the rice noodles, drain and set aside.
2. Heat the snail soup base and add appropriate amount of water to adjust the consistency.
3. Add the cooked rice noodles to the bowl and pour over the hot soup.
4. Add sour bamboo shoots, peanuts, yuba, chili oil and other ingredients, and finally add green vegetables.

Reasons why snail noodles are popular

Snail noodle has attracted many diners with its unique spicy and sour flavor, making it an ideal choice for fast food and snacks. Especially in the convenience food market, the introduction of bags and bowls of snail noodles has made this local snack popular across the country and even internationally.

Preservation and precautions

Bagged snail noodles should be stored in a cool, dry place to avoid moisture. When cooking at home, the soup base and ingredients need to be fully heated to ensure food safety.

rat powder

Origin and characteristics

Rat noodle is a snack made from rice milk. It is named after its elongated and slightly curved shape, which resembles a rat tail. This rice noodle is a specialty food in Guangdong, Guangxi and parts of Southeast Asia. It is popular for its smooth and tender taste and diverse cooking methods.

Main ingredients

• Rice milk: the main material of rat flour, which is ground and fermented to make long and thin vermicelli.
• Meat: Often paired with pork, chicken or beef to add umami flavor.
• Vegetables: green vegetables, bean sprouts and coriander, etc., provide a refreshing taste.
• Seasonings: garlic, soy sauce, chili sauce, etc., used to enhance the flavor.

cooking method

There are many ways to cook rat powder, the following are some common ways:

• Soup noodles:Boil rat powder with clear soup or stock and serve with sliced ​​meat and vegetables to make a delicious soup powder.
• Fried noodles:Quickly stir-fry rat powder with meat slices, eggs, bean sprouts, etc. to make dry, fragrant and delicious fried rat powder.
• Dry mix powder:After being cooked and mixed with soy sauce, chili oil and other seasonings, it has a smooth texture and rich flavor.

Characteristics and taste of mouse powder

Mouse powder has a soft and smooth texture, which can absorb soup or seasonings well, bringing a rich taste. The fragrance of rice is retained during its production process, and it can present a variety of flavors when paired with different ingredients.

Preservation and precautions

Mouse powder should be stored in the refrigerator and consumed as soon as possible after purchase to avoid leaving it for too long and affecting the taste. When cooking, the heat needs to be controlled to avoid overcooking.

Noodles

Cuisine introduction

Niao Tiao is a rice food made from grinding fresh rice. It looks like a wide, flat white strip and tastes smooth, tender and elastic. Noodles are very common in Taiwanese Hakka and Minnan cuisine, and are also one of the traditional staple foods in the southern region.

Common cooking methods

• Dried rice noodles:Stir-fried with scallions, minced meat, soy sauce and other seasonings, it has a rich flavor and a smooth texture.
• Soup dumplings:Use bone soup or clear soup as the base, add pork slices, green vegetables, and fried scallions to make it refreshing and fragrant with rice.
• Fried rice noodles:Noodles are stir-fried with shredded pork, dried shrimps and vegetables, and are common in Hakka cuisine.
• Salty rice noodles:The rice noodles are mixed with various fillings such as mushrooms, dried shrimps, preserved vegetables, etc., and then steamed into rice cakes.

Food characteristics

• Main materials:Here comes the rice milk.
• Taste characteristics:Soft and Q-like, smooth and non-sticky.
• Save method:Most of them are made on the same day and eaten immediately. They harden easily after being refrigerated and need to be steamed or heated to restore the taste.

Regional characteristics

• Hsinchu Beipu:It is famous for its Hakka dried rice noodles, which are full of aroma and are commonly found in Hakka villages.
• Southern Rice Noodles:For example, the soup dumplings in Tainan, Kaohsiung and other places often have a sweet soup, which is suitable for pairing with salted crispy meat or braised meat.

cultural meaning

Rice cakes are a common food in festivals and sacrifices in Hakka culture, symbolizing "full rice noodles" and "step by step promotion". Because the production is time-consuming and meticulous, it also shows the Hakka people’s spirit of thrift and unity.

Kueh

Ingredients introduction

Kueh is a food made with rice (mostly glutinous rice or Japanese rice) as the main raw material. It is an important traditional snack in Taiwan and southern Fujian. There are many variations depending on the preparation method and filling.

Common types

• Caozi Kueh:Rat koji grass is mixed into the skin of the rice cake, which has a light grassy aroma. The fillings are mostly salty fillings such as shredded radish and dried tofu.
• Red turtle cake:The red outer skin is molded into a turtle shape and the filling is sweet bean paste or peanut sugar powder. It is common for sacrifices and celebrations.
• Wan Kueh:The rice milk is poured into a bowl and steamed. It is often served with dried meat, mushrooms and egg yolks.
• Taro Cake:Mix taro into rice milk to make cakes, then slice them into slices and fry them to make them crispy on the outside and crispy on the inside.
• Fa Kueh:Fermented rice balls are then steamed into soft pastries, often used during worship or festivals.

How to eat

Kueh can be sweet or salty, and can be steamed, pan-fried or deep-fried. Some cakes, such as Cao Zai cake, are suitable for breakfast or snacks, while red turtle cake and fat cake are mostly used in traditional ceremonies. Bowl cakes are often served as a dinner or late-night snack.

cultural significance

Kueh is often used in festivals and sacrifices in Taiwanese and Chinese culture, such as New Year celebrations, ancestor worship, and festivals, etc. It is a traditional food that carries blessings and birthdays.

sweet dumpling

Cuisine introduction

Tangyuan is a round food made of glutinous rice flour with a filling that can be sweet or salty. It is a traditional snack unique to East Asia and is commonly seen during the Lantern Festival, Winter Solstice or festive festivals. Because its round shape symbolizes happy reunion, it has a strong meaning of reunion and auspiciousness in Chinese culture.

Classified by fillings

• Sweet glutinous rice balls:Common fillings include sesame, peanuts, red beans, matcha, purple sweet potato, etc., which are cooked and eaten with sweet soup.
• Salty glutinous rice balls:The fillings are mostly pork, preserved vegetables, mushrooms and other salty ingredients, and are eaten with soup stock and side dishes.
• Small glutinous rice balls without filling:Small glutinous rice balls without fillings, often used in sweet soups such as fermented glutinous rice balls, peanut soup, etc.

Common ways to eat

• How to eat sweet soup:Such as sesame glutinous rice balls with ginger syrup, peanut soup, small glutinous rice balls with fermented rice, etc.
• How to eat salty soup:Paired with stock, cabbage, mushrooms, dried shrimps, preserved vegetables and sliced ​​meat, it has a rich taste.
• Fried glutinous rice balls:Crispy on the outside and glutinous on the inside, it is commonly found in night markets or specialty dim sum shops.

Regional characteristics

• Taiwan:In addition to being commonly eaten during the Winter Solstice and Lantern Festival, stuffed glutinous rice balls and peanut glutinous rice balls have also been developed, with various flavors.
• South China:Prefer salty glutinous rice balls, such as Hakka salty glutinous rice balls, with mushrooms, dried shrimps and celery.
• Southeast Asia:Singapore, Malaysia and other places will eat "atap seed dumplings" during festivals or add coconut milk to blend with local flavors.
• Overseas Chinese community:Extensions include creative versions, such as chocolate glutinous rice balls and matcha glutinous rice balls.

Festival culture

• Lantern Festival:Eating glutinous rice balls symbolizes reunion and sharing sweetness with family members.
• winter solstice:People in the north eat more dumplings, while people in the south have the custom of eating glutinous rice balls, which symbolizes a happy year of reunion.

Extended changes

• Creative glutinous rice balls such as: chocolate glutinous rice balls, matcha quicksand glutinous rice balls, ice glutinous rice balls, coconut milk glutinous rice balls, etc.
• Frozen glutinous rice balls and ready-to-eat soups make glutinous rice balls a common family dessert year-round.

dietary characteristics

Glutinous rice flour is used to make glutinous rice balls, which have a smooth and tender texture. They are easy to fill the stomach but not easy to digest. It is better to eat them in moderation. Paired with warm soup, it can warm the stomach and heart. It is a traditional food with strong festive and emotional connections.

Other staple food

Corn cuisine

What is corn?

Corn is an important cereal and one of the staple foods widely consumed around the world. It is rich in carbohydrates, dietary fiber and a variety of vitamins and minerals. It tastes sweet and juicy and is suitable for various cooking methods.

Nutritional value of corn

Corn is rich in B vitamins, vitamin E, and antioxidants, which help boost immunity and promote gut health. Additionally, the dietary fiber in corn helps the digestive system function.

Common ways to cook corn

• Corn Soup:Beat the corn into pulp and cook it into a thick soup, add cream and milk, and it will have a rich and smooth taste.
• Steamed corn:Steam the whole corn and sprinkle it with a little salt to retain its original sweetness.
• Corn scrambled eggs:Mix corn kernels with eggs and fry them, which is nutritious and delicious.
• Cold Corn Salad:Mix cooked corn kernels with vegetables and season with salad dressing for a refreshing appetizer.
• Corn Braised Pork Ribs:Corn and ribs are stewed together, and the soup is sweet and nutritious.
• Popcorn:Heat the corn kernels in oil and pop them into popcorn, which can be sweet or salty and suitable for snacks.
• Grilled Corn:The corn is smeared with sauce and grilled over charcoal fire, giving it a special charcoal flavor.

Corn cooking tips

When using fresh corn, it is recommended to peel the corn first and then clean it. When cooking corn, you can add a little salt and sugar to enhance the sweetness. If using frozen corn kernels, defrost them before cooking to retain their texture.

How to preserve corn

Fresh corn should be stored in the refrigerator and consumed as soon as possible to retain the best flavor. Frozen corn kernels can be stored for a long time and are suitable for quick cooking.

cornmeal

Basic introduction

Corn flour is a powder made by grinding dry corn kernels. It can be divided into coarse corn meal (cornmeal), fine corn flour (corn flour), and corn starch (corn starch) depending on the production method and the fineness of the particles. It is a processed grain product widely used around the world and is used in baking, cooking and thickening.

Common types

• Cornmeal: The particles are coarser and often used in cornbread and tortillas.
• Corn Flour: Fine texture, can be used as baking ingredient or soup thickener.
• Corn Starch: Mainly used for thickening, thickening, and making desserts or sauces.

Cooking application

• Asian cuisine: Commonly used to thicken gravy (such as sweet and sour dishes, soups), and also used for frying and coating to make it crispy.
• Western cuisine: Used for making cornbread, pancakes, biscuits and other baked goods.
• latin american cuisine: It is the main raw material of Tortilla and Arepa.
• Dessert: Corn pudding, panna cotta, or as a thickener for ice products.

nutritional value

• Rich in carbohydrates, it is a good source of energy.
• Corn flour that retains the germ and bran contains dietary fiber, vitamin B complex, and minerals.
• Gluten-free, suitable for those with gluten allergies.

Features and Notes

• The taste and use will vary depending on the thickness of the powder.
• Long-term storage in a humid environment should be avoided to prevent deterioration.
• Compared with flour, corn flour has insufficient gluten and is often used in combination with other cereal flours for baking.

potato

Characteristics and Origin

Potato, also known as potato or potato, is one of the most important food crops in the world and is native to the Andes Mountains of South America. Potatoes are popular around the world for their high yield, shelf-stable and versatile cooking options.

nutritional value

• Carbohydrates: Provide a rich source of energy, especially starches.
• Vitamin C: Helps strengthen immunity and promotes collagen synthesis.
• Potassium: Helps regulate blood pressure and maintain muscle function.
• Dietary fiber: Promotes intestinal health and improves digestive function.

Common cooking methods

1. fries:Cut into strips and fried until golden brown, it becomes a classic snack.
2. Mashed potatoes:After cooking, mash it and add cream and milk to taste.
3. Stew:It can be stewed with beef, pork, etc. to absorb the flavor of the soup.
4. bake:Roast whole potatoes and serve with cheese or sour cream.
5. Pancakes:Grate potatoes and make pancakes, which are crispy and delicious.

Save method

Potatoes should be stored in a cool, dry, ventilated place away from direct sunlight to prevent them from sprouting or rotting. Sprouted potatoes contain toxic solanine and should not be eaten.

curry potato

Cuisine introduction

Potato curry is a dish made of potatoes as the main character, stewed with curry powder or curry cubes, onions, carrots and other ingredients. Curry has a rich aroma and the potatoes are tender and tasty. It is a simple home-cooked dish common in families across Asia, especially in Japan, India and Taiwan.

Main materials

• potato
• Curry powder or curry cubes
• onion
• carrots (optional)
• water or stock
• salt, sugar, oil

Production steps

1. Cut potatoes, onions and carrots into cubes.
2. Heat the pan and sauté the onions until fragrant, then add the potatoes and carrots and stir-fry.
3. Add water or stock and cook until ingredients are soft and cooked.
4. Add curry powder or curry cubes and simmer until melted and fragrant.
5. Finally, adjust the saltiness and sweetness and reduce the juice slightly to complete.

Flavor characteristics

• The potatoes absorb the curry soup and become soft and tender in the mouth.
• The aroma of curry is rich and warm, spicy but not spicy.
• Perfect with rice, bread or as a bento dish.

Common changes

• Japanese curry potato:Adding Japanese curry cubes gives it a sweet yet salty taste with a mild texture.
• Indian style potato curry:Using a variety of spices such as turmeric, cumin, and chili powder, the flavor is rich.
• Coconut Milk Curry Potatoes:Adding coconut milk, it has a Southeast Asian flavor, rich and smooth.

Food recommendations

• You can add chicken, beef, pork and other protein ingredients to make curry and potato stew.
• The vegetarian version is also available with tofu, broccoli, corn and other vegetables.
• The flavor will be better when reheated after being refrigerated, making it suitable as an overnight dish.

cultural characteristics

Curry potato is a convenient home-cooked dish. Whether it is a Japanese family dinner, an Indian vegetarian curry, or a Taiwanese bento menu, it all shows the perfect combination of the aroma of curry and potatoes.

sweet potato

The origin of sweet potatoes

Sweet potatoes, scientifically known as Ipomoea batatas, also known as sweet potatoes and sweet potatoes, are native to Central and South America. They were later brought to Asia and Africa by Spanish and Portuguese voyagers and became an important crop widely cultivated around the world.

Types of sweet potatoes

Sweet potatoes can be divided into several types based on their appearance and taste:

• White sweet potato: The flesh is dry and loose, suitable for steaming.
• Yellow sweet potatoes: sweet and delicate, suitable for baking.
• Purple Heart Sweet Potato: Rich in anthocyanins, high nutritional value.

Nutritional value of sweet potatoes

Sweet potatoes are rich in dietary fiber, vitamin A, vitamin C, beta-carotene, potassium and other minerals. They have antioxidant effects and help digestion and maintain cardiovascular health.

How to eat sweet potatoes

Sweet potatoes can be cooked in a variety of ways:

• Steaming: retain the original flavor of sweet potatoes.
• Roasted Sweet Potato: Sweet and rich, it is a popular snack in winter.
• Sweet potato syrup: Add ginger slices and brown sugar to warm and nourish the body.
• Fried sweet potato balls:It is made of mashed sweet potatoes and sweet potato powder, rolled into balls and deep-fried. It is crispy on the outside and soft on the inside. It is a popular dessert.
• Sweet potato porridge:Cut into cubes and cook with rice to make porridge, suitable for breakfast or after illness.
• Sweet potato leaves: The young leaves can be fried or made into soup, and have a smooth and tender texture.
• Stir-fried sweet potato dices with sweet potato leaves:Stir-fried sweet potatoes and sweet potato leaves, seasoned with minced garlic and soy sauce, healthy and delicious.

Sweet potatoes tend to oxidize and turn black after peeling, so soak them in salt water or vinegar first. Different varieties of sweet potatoes are suitable for different dishes. The moist ones are suitable for steaming, while the dry ones are suitable for frying and baking.

Planting and Preserving Sweet Potatoes

Sweet potatoes prefer warm climates and do well in well-drained, sandy soil. When storing sweet potatoes, they should be placed in a dry, ventilated environment away from direct sunlight.

Sichuan wide noodles

Ingredients introduction

Sichuan wide noodles are a kind of wide sweet potato noodles originating from the Sichuan region of China. They have a crystal clear, elastic and smooth texture. Made from sweet potato starch, after repeated precipitation and sun-drying, the finished product is thick and resistant to cooking. It is one of the soul ingredients of many Sichuan cuisine.

Flavor characteristics

Sichuan wide noodles have a strong ability to absorb sauces and can fully absorb multiple flavors such as spicy, sesame oil, vinegar, etc. It is especially suitable for pairing with heavy-flavored Sichuan sauces. It tastes smooth and strong, spicy and fragrant.

Common cooking methods

• Spicy noodles:Mix the wide noodles with Sichuan peppercorns, chili peppers, minced garlic, soy sauce and sesame oil to make it fragrant and spicy.
• Hot and sour noodles:Add vinegar, chili oil and stock, paired with peanuts, pickled mustard and chopped green onions for a spicy and sour taste.
• Braised wide vermicelli pot:Stewed with beef brisket, tofu, etc. to absorb the rich soup, it is a good warm-up dish in winter.
• Cold noodles:The wide noodles are cooked and chilled, then seasoned with chili sauce and minced garlic, making it cool and refreshing.
• Hot pot ingredients:Common ingredients in Sichuan hot pot, which are not rotten after being cooked for a long time, and are delicious and chewy.

cooking tips

The wide noodles need to be soaked in cold water first, then boiled in hot water until they are transparent and smooth. Avoid overcooking when cooking to maintain elasticity. Before mixing with the sauce, you can add a little sesame oil and mix well to prevent sticking.

Fufu

Introduction

Fufu is a traditional staple food in West and Central Africa. It is mainly made of cassava (Cassava), yam, plantain or corn flour, cooked and pounded into a sticky dough. It has a soft, rubbery texture and mild flavor, and is often served with rich soups or stews.

Production method

• Cassava Fufu:In the most common version, the cassava root is boiled, mashed, and pureed.
• Yam Fufu:Made from yam powder or fresh yam, it has a tougher taste.
• Basho Fufu:Unripe green plantains are steamed and mashed, giving it a slightly sweet taste.
• Corn Fufu:Made from corn flour and water, it has a refreshing taste.

Common dishes

• Groundnut Soup:A rich peanut stew that is very popular with Fufu.
• Palaver Sauce:Stewed with spinach, taro leaves or other green leafy vegetables, it has a rich flavor.
• Tomato Stew:A sauce made from tomatoes, peppers and meat, served with Fufu.
• Okra soup:The thick soup made from okra has a smooth texture that goes well with Fufu.

food culture

Fufu is not only a staple food in African food culture, but also a symbol of the shared table. Traditionally, people would pinch off a small piece of Fufu with their hands, roll it into a ball, and dip it into soups or stews to eat. This way of eating emphasizes the cohesion of family and community.

nutritional value

Fufu is rich in carbohydrates and is a great source of energy. Due to various raw materials, different Fufu can provide vitamins, minerals and dietary fiber. The cassava and plantain versions are high in energy, while the yam and corn versions contain more fiber and nutrients.

Fufu comparison table across Africa

nut

What are nuts?

Nuts are a type of nutrient-rich plant seeds that often contain high concentrations of healthy fats, proteins, vitamins and minerals. Common nuts include almonds, walnuts, cashews, pistachios, hazelnuts and Brazil nuts.

Nutritional facts of nuts

Nuts are known for their rich nutritional content, including:

• Healthy fats:Mainly monounsaturated fatty acids and polyunsaturated fatty acids, which contribute to cardiovascular health.
• protein:Nuts are a great source of plant-based protein, which helps repair and build tissue.
• fiber:Promotes digestive health and helps control blood sugar levels.
• Vitamins and Minerals:Such as vitamin E, magnesium, zinc, selenium and iron.
• Antioxidants:Helps fight free radicals and reduce cell damage.

Types and characteristics of common nuts

1. almond:Rich in Vitamin E, which contributes to skin health and antioxidant properties.
2. Walnut:Rich in Omega-3 fatty acids, which support brain health and anti-inflammatory effects.
3. cashew:Provides a good source of magnesium to support bone and nerve function.
4. pistachio:Rich in fiber and antioxidants, it supports cardiovascular health.
5. hazelnut:Contains monounsaturated fatty acids, which are good for the heart.
6. Brazil Nuts:An excellent source of selenium, which helps support the immune system and thyroid function.
7. Macadamia Nuts:Containing extremely high levels of monounsaturated fatty acids (especially palmitoleic acid), it helps regulate cholesterol and protect cardiovascular health. It has a plump taste and is known as the "King of Nuts."

Health Benefits of Nuts

Eating moderate amounts of nuts on a regular basis can provide a variety of health benefits:

• Reduce the risk of cardiovascular disease.
• Helps control weight and provides a longer feeling of satiety.
• Promote brain health and improve memory and concentration.
• Supports digestive health and reduces the risk of constipation.

Nut consumption advice

Although nuts are healthy, they need to be consumed in moderation to avoid consuming too many calories:

• The recommended daily intake is about a small handful (about 28 grams).
• Choose unprocessed, plain nuts and avoid excess salt or sugar.
• Enjoy nuts as a snack or add them to salads, oatmeal and baked goods to add flavor and nutrition.

Allergy precautions

Some people may have allergic reactions to nuts (especially peanuts), such as difficulty breathing, rash, or swelling. If allergy is suspected, stop consumption immediately and seek medical advice.

fruit

common fruits

banana

What is a banana?

Banana is a tropical fruit loved for its sweet taste and soft texture. Not only can bananas be consumed as a daily fruit, they are also ideal for replenishing energy after exercise.

Banana nutritional value

Bananas are rich in potassium, vitamin B6, vitamin C and dietary fiber, which can help regulate blood pressure, promote digestive health and strengthen the immune system. Plus, bananas’ natural sugars provide a quick boost of energy.

Common uses of bananas

• For direct consumption:Eat directly after peeling, it is a convenient and healthy snack.
• Banana Milkshake:Blend bananas with milk or yogurt to create a sweet and smooth smoothie.
• Banana Dessert:Used to make banana cake, banana muffins, banana pie, banana pudding, etc.
• Banana Pancakes:Mash the bananas and mix them with the batter to make a delicious dessert.
• Dried bananas:Slice bananas and dry them to make dried bananas as snacks.

How to store bananas

Bananas should be stored in a cool place away from direct sunlight. Unripe bananas can be left at room temperature to ripen, while ripe bananas can be kept refrigerated to delay the over-ripening process.

Banana cooking tips

Ripe bananas are suitable for desserts or drinks, providing a richer aroma and sweetness. If the skin of the banana starts to turn black but the flesh is still intact, it is ideal for baking.

mango

Appearance and taste

Mango fruit is oval or slightly kidney-shaped, with mostly yellow, orange or reddish skin. The flesh is golden yellow, delicate and smooth, juicy and sweet, with a rich aroma.

How to eat

Mangoes can be peeled and cut into pieces for consumption directly, or cut into flowers or slices and served on a plate. It is also commonly used to make juices, ices, jelly, desserts, salads and other dishes. It can also be added to yogurt, milkshakes or enjoyed with glutinous rice.

Shopping advice

When purchasing mangoes, choose ones with bright-colored peels, natural aroma, and slightly soft ones to avoid dark spots or damage to the peels. The pedicle of the fruit is clean and has no peculiar smell, which is also an indicator of freshness.

Save method

Unripe mangoes can be left at room temperature until ripe and soft; when ripe, they should be refrigerated and can be stored for about 2 to 3 days. After cutting, it needs to be sealed and eaten as soon as possible.

Things to note

Mango is a hot fruit. Some people may be allergic to its skin or juice and should avoid prolonged contact with the skin. Excessive consumption may also cause internal heat, throat discomfort, etc.

sugar orange

What is sugar orange?

Sugar orange is a citrus fruit famous for its sweet taste. It is mainly produced in southern China, especially Guangxi and Guangdong. The fruit is small, has thin skin and is easy to peel, and has a sweet taste, which is deeply loved by consumers.

Characteristics of sugar orange

Sugar orange has the following characteristics:

• High sweetness:The pulp is high in sugar and has a strong sweet taste.
• Thin skin and easy to peel:The peel is thin and smooth, and the pulp can be easily removed by hand peeling.
• Strong aroma:Rich in citrus-specific fragrance.

Nutritional value of sugar orange

Sugar oranges are rich in many nutrients, including:

• Vitamin C:Helps strengthen immunity and antioxidants.
• Dietary fiber:Promotes digestion and improves intestinal health.
• Potassium:Helps regulate blood pressure and maintain heart health.

How to eat sugar oranges

Tangerine can be enjoyed in a variety of ways:

• For direct consumption:Eat immediately after peeling, retaining its original sweet taste.
• Make the dessert:Use in jelly, cakes or candied peels to add a sweet flavor.
• To drink juice:Make freshly squeezed orange juice to replenish water and vitamins.

Things to note when purchasing and preserving sugar oranges

When purchasing and storing sugar oranges, you should pay attention to the following matters:

• Choose oranges with smooth skin, bright colors, and heavier weight, which usually indicate better quality.
• Store in a cool, dry place away from high temperatures or humid environments to extend shelf life.
• If it cannot be consumed within a short period of time, it can be stored in the refrigerator, but freezing should be avoided.

Imperial Mandarin

What is Imperial Mandarin?

Imperial mandarin is a citrus fruit, a hybrid between orange and tangerine, mainly produced in southern China. It is named for its large fruit and sweet taste, which combines the juiciness of oranges with the sweetness of oranges.

Characteristics of Imperial Mandarin

Imperial Mandarin has the following characteristics:

• Large fruit:The fruit is larger in shape and plump in appearance.
• Strong aroma:It exudes a strong citrus aroma that tempts the appetite.
• Delicate pulp:The flesh is tender and juicy, with moderate sweetness and low sourness.

Nutritional value of king mandarin

Imperial mandarins are rich in many nutrients, including:

• Vitamin C:Helps strengthen immunity and promotes collagen production.
• Dietary fiber:Helps promote intestinal motility and improve digestive health.
• Natural sugars:Provides energy without being overly sweet.

How to eat king tangerine

Imperial mandarins can be eaten in a variety of ways:

• For direct consumption:After peeling, take the pulp and eat it directly, which is simple and convenient.
• To make juice:Squeeze it into juice and drink it to replenish water and nutrients.
• Baked dishes:Used to make cakes and desserts to add citrus aroma.

Things to note when purchasing and preserving Imperial Mandarin oranges

Things to note when purchasing and preserving Imperial Mandarin oranges:

• Choose imperial tangerines with smooth skin, orange color and a heavy feel to represent their freshness and juiciness.
• Store in a cool and ventilated place, away from direct sunlight.
• If you need to store it for a long time, you can put it in the refrigerator to keep it in the refrigerator, but avoid getting damp and causing the peel to deteriorate.

Maogu mandarin orange

What is Maogu mandarin?

Maogu mandarin is a citrus fruit that is a hybrid of tangerines and oranges and is mainly grown in Taiwan and other subtropical areas. It has beautiful fruit shape and unique flavor, and is widely welcomed in the market.

Characteristics of Maogu Mandarin

Characteristics of Maogu Mandarin include:

• Beautiful fruit shape:The fruit is oval in shape, with smooth skin and bright color.
• Unique taste:The pulp is sweet yet sour, with a rich aroma and excellent taste.
• Thin skin and juicy:The peel is thin and easy to peel off, and the pulp has a high water content.

Nutritional value of Maogu tangerine

Maogu mandarin oranges are rich in nutrients, such as:

• Vitamin C:Helps improve immunity and fight colds.
• Dietary fiber:Promote intestinal peristalsis and aid digestion.
• Potassium:Helps regulate electrolyte balance in the body and protects heart health.

How to eat Maogu mandarin oranges

Maogu mandarin oranges can be enjoyed in the following ways:

• For direct consumption:Eat immediately after peeling to retain the most natural flavor.
• Juicing:Made into freshly squeezed juice, refreshing and quenching thirst.
• Serve or dessert:Use it in cooking or desserts to add a citrusy aroma.

Things to note when purchasing and preserving Maogu tangerines

Things to note when purchasing and preserving Maogu mandarin oranges:

• Choose Maogu mandarin oranges with smooth skin, uniform color and solid feel, which means they are moderately ripe and of good quality.
• Store in a cool and dry place, avoid direct sunlight and humid environment.
• If you need to store it for a long time, you can put it in the refrigerator, but avoid mixing it with other strong-smelling foods.

Ponkan

What is a ponkan?

Ponkan is a citrus fruit popular for its round shape, thin and easy-to-peel skin, and sweet and juicy fruit. Mainly grown in Taiwan, southern China and other subtropical areas, it is a common seasonal fruit in winter.

Characteristics of ponkan

The main characteristics of ponkan include:

• Fruit shape is round:The appearance is oblate and the surface is slightly concave and convex.
• Thin skin and easy to peel:The peel is loose and easy to peel, suitable for immediate consumption.
• Sweet and sour:The pulp is juicy and tastes sweet and slightly sour.

Nutritional value of ponkan

Ponkan is rich in many nutrients, including:

• Vitamin C:Helps strengthen immunity and fight free radicals.
• Dietary fiber:Helps promote intestinal health and improve digestive function.
• Natural sugars:Provides energy and is suitable for daily supplementation.

How to eat ponkan

Ponkan can be enjoyed in a variety of ways:

• For direct consumption:The easiest way is to take out the pulp immediately after peeling.
• Juicing:Make juice as a refreshing thirst-quenching drink.
• Cooking Dessert:Use for making ponkan jelly, cakes or candied peel.

Things to note when purchasing and storing ponkans

When purchasing and storing ponkans, you should pay attention to:

• Choose ponkans with smooth skin, orange color and light feel to represent their freshness and maturity.
• Store in a cool, dry place away from moisture or heat.
• If you need to store it for a long time, you can keep it in the refrigerator, but avoid freezing to avoid affecting the taste.

Grapefruit

Introduction

Pomelo (scientific name: Citrus maxima) is a citrus fruit in the Rutaceae family. It is the largest fruit among citrus fruits. It has thick peel, juicy pulp, sweet and sour taste, and a light fragrance.

Origin

Mainly produced in Southeast Asia, including China, Taiwan, Thailand, Vietnam, etc. Taiwan's Wendan pomelo is most famous for Tainan Madou and Hualien Ruisui.

variety

• Wendan pomelo: The fruit is small, the pulp is fine, and the sweetness is high.
• Red pomelo: The flesh is red, sweet and slightly sour, and has a unique flavor.
• Shatian pomelo: The fruit is larger, the peel is thicker, and the taste is sweet.

nutritional value

Rich in vitamin C, potassium, dietary fiber and polyphenols, it has antioxidant effects, promotes digestion and helps maintain cardiovascular health.

How to eat

• Eat it directly after peeling. It tastes juicy and sweet.
• Add to salads, smoothies or desserts for added flavor.
• Grapefruit peel can be used to make jam, preserves or added to dishes to enhance flavor.

Save method

It can be stored at room temperature for several weeks, away from sunlight and moisture, and kept refrigerated to prolong freshness.

strawberry

What is a strawberry?

Strawberries are juicy, sweet, heart-shaped, bright red berries with tiny seeds. Strawberries are loved for their rich aroma, sweet and sour taste, and are often used in desserts and drinks.

Nutritional value of strawberries

Strawberries are rich in vitamin C, antioxidants, dietary fiber, and folate. It boosts immunity, promotes healthy skin and aids digestion. Additionally, strawberries are low in calories and are a good choice for a healthy diet.

Common uses of strawberries

• For direct consumption:It can be eaten directly after washing. It is a convenient and healthy snack.
• Strawberry Jam:Boil strawberries into jam, perfect for toast or dessert.
• Strawberry Smoothie:Blend strawberries with ice and milk for a refreshing smoothie drink.
• Strawberry Dessert:Use it to make delicious desserts such as strawberry cake, strawberry pie and strawberry mousse.
• Strawberry Salad:Slice strawberries and mix with lettuce and other fruits for a refreshing fruit salad.

How to store strawberries

Strawberries should be stored in the refrigerator and kept dry to extend their shelf life. It is recommended to wash it before eating to avoid premature washing that may lead to rot.

Strawberry selection tips

When purchasing strawberries, you should choose strawberries that are bright red in color and not bruised, preferably with a shiny surface and green pedicles. Additionally, the stronger the aroma of a strawberry, the sweeter it usually tastes.

Comparison of Strawberry Varieties

apple

Appearance and taste

Apples are round in shape and have various skin colors, including red, green, yellow and other common varieties. The pulp is crisp, tender and juicy, with a refreshing taste, sweet and sour taste, and a fresh and pleasant aroma.

How to eat

Apples can be washed and eaten directly with the skin on, or they can be eaten after peeling and cutting into pieces. It is often used in juices, jams, salads, baking (such as apple pie) and other dishes. It can also be paired with cheese and nuts as a healthy snack.

Shopping advice

Choose apples with smooth skin, even color, and no obvious scars or soft spots. It smells of natural fruity aroma and is firm to hold.

Save method

Apples can be stored in a ventilated place at room temperature for several days, or placed in the refrigerator to extend their freshness. Place them separately from other ripe fruits to avoid ethylene ripening affecting preservation.

Things to note

Apples are rich in dietary fiber and antioxidants, which are helpful for digestion and health. However, it should be consumed in moderation and avoid consuming too much sugar at one time. Some people are sensitive to pesticide residues on the peel, so it is recommended to wash them thoroughly before eating or to buy organic varieties.

passion fruit

Basic characteristics

variety

• Purple fruit species:The fruit is small, the skin is purple-red, the aroma is rich, and the sweetness and sourness are moderate.
• Yellow fruit species:The fruit is larger, has golden skin, and has a strong sour taste. It is often used in processed drinks.
• Improved varieties:For example, purple-yellow hybrids have both aroma and resistance to pests and diseases.

nutritional value

• Rich in vitamin C and vitamin A, it helps to resist oxidation and enhance immunity.
• Rich in dietary fiber, promotes intestinal health.
• Contains potassium, which helps maintain stable blood pressure.
• Contains natural polyphenols and phytochemicals, which have anti-inflammatory and anti-free radical effects.

Main origin

• Nantou, Chiayi, Taitung, and Pingtung in Taiwan are the main cultivation areas.
• Other production areas include Brazil, Colombia, Australia, India and parts of Africa.

How to eat

• To eat directly: cut the fruit open and scoop out the pulp with a spoon.
• Juices and ices: often made into juices, smoothies or desserts.
• Serving and seasoning: can be used in salads, sauces and pastries.
• Processed products: dried passion fruit, jam, jelly, etc.

Cultivation characteristics

• It is a perennial vine that requires a scaffolding to grow.
• Prefers warm climate, the best growth temperature is 20–30℃.
• It needs sufficient sunshine and needs a lot of water, but avoid stagnant water.
• It has a long fruiting period and is generally abundant in summer and autumn.

Economic and Industrial Value

• It is one of the most popular fruits with high economic value in Taiwan in recent years.
• The demand in domestic and foreign markets is stable, and it is especially adopted by beverage companies and catering industries.
• Some varieties have export potential, especially processed products.

Little knowledge

• Passion fruit flower is called "passion flower". It has a special structure and has ornamental value.
• The peel is rich in polyphenols and has also been studied as a natural source of antioxidants.
• The flavor is most intense when the skin of ripe fruits is wrinkled.

Guava

origin

Guava is native to tropical America and later spread to Asia and other regions, becoming one of the most popular tropical fruits. In Taiwan, guava is a common fruit in daily life and is loved for its high yield and nutritional value.

type

There are many types of guava, distinguished according to the characteristics of the peel and pulp:

• Green skin guava:The peel is greenish-green, the taste is hard, and the pulp is sweet.
• Red Heart Guava:The flesh is red and sweet, suitable for direct consumption.
• Pearl Guava:The fruits are smaller but sweeter and have fewer seeds.

nutritional value

Guava is a nutritious fruit:

• Vitamin C:Contains higher than many citrus fruits and helps boost immunity.
• Dietary fiber:Promotes intestinal health and aids digestion.
• Low Calorie:Perfect as a healthy snack option.

How to eat

Guava can be enjoyed in many ways:

• For direct consumption:Wash the guava, remove the seeds and cut it into pieces to use as a refreshing fruit.
• Serve with salt or plum powder:Sprinkle some salt or plum powder for added flavor.
• To make juice or jam:Juice or make into jam, suitable as a drink or dessert topping.

Save method

When preserving guava, please pay attention to the following matters:

• Store at room temperature:Unripe guava can be placed in a cool place to mature naturally.
• Refrigerated storage:Ripe guava can be stored in the refrigerator to stay fresh for several days.
• Avoid moisture:Prevent the fruit from getting damp and extend the shelf life.

pineapple

origin

Pineapples are native to South America and later spread to all parts of the world through the Age of Sail. In Taiwan, pineapple has become an important economic crop and one of the representative fruits.

type

Pineapples can be divided into many types based on variety and flavor:

• Golden Diamond Pineapple:The flesh is golden, highly sweet, and fine in fiber.
• Pineapple:It has both sour and sweet flavors and is suitable for making pineapple cakes.
• Milk pineapple:It has a light milky aroma and tastes sweet and juicy.

nutritional value

Pineapples are rich in many nutrients:

• Vitamin C:Enhance immunity and promote collagen synthesis.
• Enzymes:Helps digest protein and promotes gastrointestinal health.
• Dietary fiber:Helps intestinal peristalsis and improves constipation.

How to eat

Pineapples can be enjoyed in many ways:

• For direct consumption:Peel and cut into pieces, refreshing and juicy.
• Ingredients:Used in dishes such as fried rice and sweet and sour pork ribs to add flavor.
• To make dried fruits or juice:Process it into snacks or drinks for easy storage and consumption.

Save method

Here’s how to preserve pineapples:

• Store at room temperature:Unripe pineapples can be stored in a cool place until ripe.
• Refrigerated storage:Cut ripe pineapples into cubes and place them in an airtight box. Store them in the refrigerator to keep them fresh for several days.
• Cryopreservation:Cut into cubes and freeze for use in smoothies or juices.

wax apple

Introduction

Syzygium samarangense (scientific name: Syzygium samarangense) is a tropical fruit of the genus Syzygium of the Myrtaceae family. The fruit is shaped like a bell, with smooth skin, ranging in color from light green to deep red, and has a crisp and juicy taste.

Origin

It is mainly grown in Taiwan, Thailand, Indonesia, Malaysia and other places. Taiwan's lotus is most famous for its cultivation in Pingtung, Kaohsiung and other places, and its quality is excellent.

variety

• Black Pearl Lotus Mist: deep red, high sweetness, fine pulp.
• White lotus mist: light green, rich in moisture and crisp in taste.
• Thai lotus mist: larger in size and sweet in taste.

nutritional value

It is rich in water and fiber and low in calories. It is suitable as a refreshing fruit. It also contains vitamin C, potassium, calcium and other nutrients, which helps to replenish water and promote digestion.

How to eat

• Eat directly after washing, the taste is sweet and crisp.
• Can be paired with plum powder or salt to enhance the flavor.
• It can be made into juice, salad, or eaten with other fruits.

Save method

It is recommended to store in a cool place or refrigerate to avoid moisture to maintain the freshness and taste of the fruit.

litchi

Appearance and taste

The lychee shell is red, has obvious raised particles, and feels rough to the touch. The pulp is crystal clear, as white as jade, tender in texture, juicy and sweet, with a unique fruity aroma.

How to eat

When eating lychees, peel off the outer shell first, and then take out the inner pulp. Note that there is a brown hard core in the center, which is not edible. It can be eaten raw or used in desserts or mixed with other fruits to make salads, juices or sweet soups.

Shopping advice

When choosing lychees, you should choose those with bright red peel, plump fruit and no damage. If the peel starts to turn dark or dry, it may be a sign that it is not fresh.

Save method

Lychees are not storage-resistant and should be consumed as soon as possible. If you need to store it, you can put it in the refrigerator, but it is recommended to put it in a sealed bag to slow down moisture loss and oxidation.

Things to note

Lychee is a fruit with high sugar content. Excessive consumption of lychees can easily cause internal heat or blood sugar fluctuations. It is especially not suitable to be consumed on an empty stomach or in large quantities at once. Children and diabetics should pay special attention to it.

Longan

Basic introduction

Longan, also known as longan, is a common fruit in subtropical areas. The outer shell of the fruit is light brown, and the flesh is transparent and juicy, with a rich sweet taste. There is a black seed inside. It is named because it looks like a dragon's eyeball. Mainly produced in southern China, Taiwan, Thailand, Vietnam and other places.

How to eat

• Fresh food:Eat directly after removing the shell and core. The flesh is sweet and juicy, suitable for summer consumption.
• dry:The pulp is dried into dried longan, which makes the sweetness more concentrated and is often used in baking, sweet soup or soup.
• Ingredients:Commonly found in desserts, pastries, and soups, such as longan ice, longan cake, longan and red date soup, etc.
• Make tea:Dried longan is brewed with red dates and wolfberry and has a warming and tonic effect.

Common dishes

• Longan and Red Date Soup: Longan, red dates and wolfberry are boiled into a sweet soup, which has a warming and tonic effect.
• Longan Cake: A sweet and rich Chinese cake with the aroma of dried longan.
• Longan Ice: Taiwan’s summer dessert, longan pulp is eaten with sugar water and ice cubes, which is refreshing and relieves the heat.
• Eight-treasure porridge: As one of the sweet ingredients, it adds a layer of texture.

nutritional value

• Rich in glucose and fructose, it can quickly replenish energy.
• Contains vitamin C, iron, magnesium and other nutrients.
• Longan is dry and warm in nature, so it is suitable for dietary supplementation in autumn and winter, but it should not be overdosed.

Regional characteristics

• Taiwan:Nantou County and Taichung City are the main production areas and are famous for their dried longan production technology.
• Guangdong and Fujian, China:Longan has a long history of cultivation and is often used as an important ingredient in festivals and dietary supplements.
• Southeast Asia:Thailand, Vietnam and other places are rich in fresh longan, which is exported to the world.

Save and select

• Fresh longan should be selected with intact skin and no cracks, and plump flesh with a sweet and rich aroma.
• Dried longan should be well-dried, without mold or odor, and should be dark brown and shiny in color.

food culture

Longan is not only a representative fruit in summer, but also occupies a place in Chinese desserts and seasonal dietary supplements. Dried longan is often used as a common ingredient in winter nourishment and confinement meals, which is rich in human feelings and health-preserving cultural significance.

pawpaw

Appearance and taste

The papaya fruit is oval. When mature, the skin is mostly yellow-orange, and the flesh is orange-red. The texture is soft and juicy, the taste is smooth, and the taste is sweet with a light fruity aroma.

How to eat

Ripe papaya can be peeled and seeded and cut into pieces for direct consumption. It is also often used to make juice, milk drinks, sweet soups or salads. Immature green papaya can be cut into shreds and used in dishes, such as salad green papaya shreds or soup.

Shopping advice

When selecting, you should choose those whose skin turns yellow and is slightly soft, indicating that they are ripe and edible. If the peel is still green and hard, it can be left at room temperature for a few days to ripen.

Save method

Unripe papayas can be stored at room temperature until they turn yellow and soft. Once mature, they should be kept refrigerated and consumed as soon as possible. After cutting, it should be sealed and refrigerated to avoid moisture loss and flavor deterioration.

Things to note

Papaya contains papaya enzyme, which aids digestion and is beneficial to health when consumed in moderation. However, excessive amounts may cause diarrhea, and pregnant women should avoid eating large amounts of green papaya. People allergic to papaya latex protein should also avoid consumption.

vegetable

How to cook bamboo shoots

asparagus

What is asparagus?

Asparagus is a perennial herb belonging to the Liliaceae family. It is known as the "King of Vegetables" because of its delicious and nutritious tender stems. There are three common types of asparagus: green, white and purple. They are cooked in various ways and are very popular.

Asparagus nutrition facts

Asparagus is a low-calorie, high-fiber healthy vegetable that is rich in nutrients, including:

• vitamin:Such as vitamins A, C, E and K.
• Folic acid:Essential for cell production and DNA repair.
• Antioxidants:Such as glutathione and carotenoids, which help reduce free radical damage.
• Minerals:Such as potassium, calcium, magnesium and zinc.
• Dietary fiber:Promotes digestive health and helps control blood sugar levels.

Asparagus health benefits

Eating asparagus provides the following health benefits:

• Promotes digestive health:Asparagus is rich in dietary fiber and prebiotics, which help maintain the balance of intestinal flora.
• Support cardiovascular health:Its high potassium and low sodium properties help regulate blood pressure.
• Enhance immunity:The antioxidants in asparagus can reduce cell damage and improve immune function.
• Promote healthy pregnancy:It is rich in folic acid and is especially suitable for pregnant women to help develop the fetal nervous system.
• Reduce inflammation:Asparagus contains several anti-inflammatory compounds that help reduce the body's inflammatory response.

How to cook and eat asparagus

Asparagus is a versatile ingredient that can be used in a variety of dishes:

• Stir-fried:Simple and quick frying to retain its crispy and tender texture.
• stew:Add to soup for a sweet and savory flavor.
• Bake:Grill with olive oil and seasonings for a fragrant meal.
• salad:Add to salad after blanching to enhance taste and nutrition.

Tips for selecting and preserving asparagus

Here are some things to note when purchasing and preserving asparagus:

• Pick:Choose asparagus with firm stems, bright color, and tightly closed tops.
• save:Wrap asparagus roots in damp paper towels and refrigerate to maintain freshness.

Things to note when eating asparagus

Asparagus is safe and healthy for most people, with a few caveats:

• This may cause urine to have a special smell in some people, but this is normal.
• If you are allergic to certain vegetables (such as Liliaceae), you should be careful before eating.

golden needle

What is golden needle?

Daylily, also known as daylily, is an ingredient commonly used in Asian cuisine and comes from the dried buds of the daylily flower. Daylily has a sweet taste and unique aroma. It is often used in soups, stir-fries and braised dishes. It is one of the classic ingredients in Chinese cooking.

Nutritional value of golden needles

Golden needles are rich in vitamin A, vitamin C, iron and dietary fiber, which can nourish the body and promote digestion. Golden needles are low in calories and fat-free, making them a good choice for a healthy diet.

Common ways to cook golden needles

• Golden Needle Chicken Soup:Boil golden needles with chicken to make a clear and delicious soup, suitable for replenishing physical strength.
• Fried eggs with golden needles:Mix golden needles with eggs and fry them, which is simple and nutritious.
• Golden Needle Braised Pork:Add golden needles to the braised pork to absorb the marinade and add layers of flavor.
• Daylily salad:After blanching the golden needles and mixing them with minced garlic and soy sauce, it is a refreshing cold dish.
• Golden Needle Braised Pork Ribs:Stewed together with the ribs, the soup is sweet and nourishing.

Golden needle cooking tips

Golden needles should be soaked in clean water for about 15-20 minutes before use to make them soft again. The aroma of golden needles is suitable for pairing with meat and soup. When using it, be careful not to overcook it and maintain a proper taste.

How to store golden needles

Dry golden needles should be stored in a dry, cool place to avoid moisture affecting the quality. If it has been opened, it is recommended to keep it sealed and use it as soon as possible. The moist daylilies can be kept refrigerated for 1-2 days, but make sure they are well drained.

Cruciferous vegetables

What are cruciferous vegetables?

Cruciferous vegetables refer to a type of vegetables belonging to the Cruciferae plant family and are named after the cross-shaped arrangement of their flowers. This category of vegetables includes many common health foods such as broccoli, kale, radishes and mustard greens.

Types of Cruciferous Vegetables

Here are some common cruciferous vegetables:

• cauliflower:Includes white, green and purple varieties, rich in fiber and antioxidants.
• Cabbage:Such as cabbage and purple cabbage, suitable for eating raw or cooked.
• radish:Including white radish, carrot and water radish, with refreshing flavor and rich nutrition.
• mustard:Such as large-leaf mustard and small-leaf mustard, which are often used for stir-frying or pickling.

Nutritional value of cruciferous vegetables

Cruciferous vegetables are known for their rich nutritional profile, including:

• Vitamin C:Helps strengthen immunity and promote collagen production.
• Dietary fiber:Helps improve intestinal health and promote digestion.
• Phytochemicals:Such as glucosinolates, which have anti-cancer and antioxidant properties.

Benefits of Consuming Cruciferous Vegetables

Regular consumption of cruciferous vegetables has multiple health benefits:

• Reduce cancer risk:Plant compounds help reduce the risk of certain cancers.
• Promote cardiovascular health:Its fiber and antioxidant content help protect heart health.
• Support weight loss:Low in calories and high in fiber, it helps increase satiety.

How to cook cruciferous vegetables

Cruciferous vegetables can be cooked in a variety of ways:

• Stir-fried:Keep the fresh and crisp texture of vegetables, simple and quick.
• Steaming:Keep the nutrients in, perfect for broccoli or kale.
• Cold salad:Slice or shred vegetables and add seasonings to make a refreshing cold dish.

Things to consider when purchasing and storing cruciferous vegetables

Things to note when purchasing and storing cruciferous vegetables:

• Choose vegetables with bright colors, firm leaves, and no obvious damage.
• Store in the refrigerator compartment to maintain appropriate humidity to extend the freshness period.
• Avoid long-term storage and it is recommended to consume as soon as possible to ensure taste and nutrition.

cabbage

origin

Cabbage is a cruciferous vegetable native to the Mediterranean region of Europe. It later spread to all parts of the world and became one of the common vegetables in daily diets.

type

Cabbage can be divided into many types based on appearance and taste:

• Green cabbage:The most common variety, with thick leaves suitable for various cooking methods.
• Purple cabbage:The leaves are purple-red and rich in anthocyanins, suitable for cold dressing or salad.
• Savoy cabbage:The leaves have a loose texture and are suitable for stews or soups.

nutritional value

Cabbage is a healthy food rich in nutrients:

• Vitamin C:Improve immunity and help with antioxidants.
• Dietary fiber:Promote intestinal peristalsis and improve digestion.
• Vitamin K:Helps with blood clotting and bone health.
• Antioxidants:Such as anthocyanins and sulfur compounds, which help reduce free radical damage.

How to eat

Cabbage is suitable for many cooking methods:

• Stir-fried:Stir fry the cabbage quickly over high heat to retain the crisp and tender texture of the cabbage.
• Stew:Use in soups or stews to add sweetness and nutrition.
• Cold salad:Cut into shreds, serve cold, and serve with sauce to make a refreshing side dish.
• Stuffing:Used to make fillings for steamed buns, dumplings and other foods.

Save method

The following should be noted when preserving cabbage:

• Refrigerated storage:Remove the outer leaves from the cabbage and place it in the freezer for several days.
• Avoid contact with water:Do not wash before storage to prevent moisture from causing spoilage.
• Save in sections:The unused portion can be wrapped in plastic wrap to prevent moisture loss.

cauliflower

origin

Cauliflower is native to the Mediterranean region and is a type of cruciferous vegetable. With the development of agriculture, it has spread around the world and has become a common healthy vegetable.

type

Cauliflower is mainly divided into the following types:

• White cauliflower:The most common variety, the curds are creamy white in color and have a fine texture.
• Green cauliflower:Also known as broccoli, it is rich in nutrients and slightly sweet.
• Purple Cauliflower:Contains anthocyanins, bright colors and higher nutritional value.
• Orange Cauliflower:Rich in beta carotene, orange in color.

nutritional value

Cauliflower contains a variety of nutrients:

• Vitamin C:Helps improve immunity and promote collagen production.
• Cellulose:Promotes intestinal motility and contributes to digestive health.
• Antioxidants:Glucosinolates, for example, have anti-inflammatory and anti-cancer potential.
• Folic acid:Very important for cell division and growth, suitable for pregnant women.

cooking method

Cauliflower can be cooked in a variety of ways:

• Stir-fried:Pair with minced garlic or a little salt to retain the crisp taste.
• Cold salad:Blanch it and add seasonings to serve as a refreshing side dish.
• Make soup:Make soups with meat or beans for a rich flavor.
• Steaming:Steam or blanch it and eat it directly to maintain the original flavor and nutrition.

Save method

Please pay attention to the following methods when storing cauliflower:

• Refrigerated storage:Wrap the cauliflower in plastic wrap and refrigerate for several days.
• Cryopreservation:Blanch the cauliflower and freeze it to extend its shelf life.
• Avoid getting wet:Keep cauliflower dry to avoid moisture, which can accelerate spoilage.

Chinese cabbage

origin

Chinese cabbage is native to China and is a plant of the genus Brassica in the Brassicaceae family. It has been cultivated for thousands of years. It is one of the important winter vegetables in East Asia and a must-have storage vegetable for every household in northern China.

variety

Chinese cabbage can be divided into many varieties according to appearance:

• Ball type:The leaves are tightly packed into a ball and are the most common type.
• Semi-spherical type:The leaf center is slightly wrapped and not completely balled.
• Loose leaf type:The leaves are loose and suitable for quick frying.

nutritional value

Chinese cabbage is rich in nutrients, low in calories but high in nutrient density:

• Vitamin C:Helps with antioxidant and immune regulation.
• Dietary fiber:Promote gastrointestinal motility and help smooth defecation.
• Folic acid:Very important for cell division and fetal development.
• Potassium:Helps maintain blood pressure stability and body fluid balance.

cooking method

Chinese cabbage can be cooked in various ways, with delicate taste and good flavor absorption:

• Stir-fried:Pair it with garlic or dried tofu for a quick stir-fry, refreshing and appetizing.
• hot pot:Commonly found in various hot pots, it becomes soft and juicy when cooked.
• Stew:It can be stewed with meat for flavor, such as cabbage stew or cabbage and pork soup.
• Pickle:Can be made into kimchi, such as Korean kimchi or Chinese sauerkraut.

Save method

Chinese cabbage has good shelf life and is suitable for long-term storage:

• Refrigerated storage:Wrap the whole thing in newspaper or plastic wrap and put it in the refrigerator. It can be stored for about 1 to 2 weeks.
• Cool and ventilated:Uncut whole cabbage can be stored in a cool place for a longer period of time.
• Pickling and preservation:Turn excess Chinese cabbage into sauerkraut or kimchi to extend the shelf life.

onion

Variety classification

• Green onions:The leaves are long and slender and have a strong spicy flavor. They are common in northern Taiwan and are suitable for quick frying and as an ingredient.
• Green onions:Also known as Beijing onion, it has thick white leaves and a mild and sweet taste. It is often used in hot pot, stew, and scallion pancakes.
• Shallots:Small spherical shape, purple-red color, strong flavor, mostly used to enhance flavor after frying (such as shallot oil).
• Chives:It has a rich aroma and fine texture, and is commonly used in stir-fries or as a flavor enhancer in southern regions.
• Chives (French onions):It has a light taste and slender appearance, and is commonly used in Western dishes such as salads and egg dishes.
• Samsung green onions:A famous product of Yilan, Taiwan, scallions are thick white, fine in texture, and rich in aroma. They are suitable for making scallion pancakes, scallion rolls, scallion fried dishes, etc.

Taste characteristics

The spicy flavor of onions mainly comes from the sulfides they contain, which have appetizing and antibacterial effects. The aroma and spiciness of different varieties vary greatly:

• Green onions: strong spicy aroma, strong stir-fried aroma.
• Green onions: have a sweet taste and are suitable for making soup.
• Shallots: Sweet and fragrant after frying, they are a common ingredient in Southeast Asian and Taiwanese cuisine.
• Samsung green onions: sweet and fragrant, white and juicy, especially suitable for frying or stir-frying.

Common cooking methods

• Stir-fried Beef with Green Onions:Slices of green onions and beef are stir-fried quickly, creating a rich salty aroma.
• Scallion pancake:A large amount of green onions or three-star green onions are added to the dough and fried into a crispy pancake, which is a representative Taiwanese snack.
• Braised tofu with green onion:The tofu is cooked with a lot of green onions and is delicious and smooth in the mouth.
• Braised Pork Ribs with Green Onion:Green onions and pork ribs are simmered slowly, creating a rich flavor.
• Noodles with shallot oil:The shallots are fried into crispy pieces and mixed with noodles. The aroma is overflowing.
• Onion eggs:Chopped green onions are mixed with egg liquid and fried until cooked. It is a must-have dish in the family.
• Green onion tofu:Cold tofu topped with soy sauce and plenty of chopped green onion is refreshing and appetizing.
• Samsung green onion rolls:Three-star scallions are rolled into the pancake crust and then grilled. The scallions are rich and fragrant, which is a unique flavor of Yilan.

Nutrition and uses

Onions contain vitamin C, fiber and volatile oils, which can promote appetite, warm the body and dispel cold. Whether raw food or cooked food, they are all important seasonings and protagonist ingredients. Among them, Samsung green onions are very popular due to their rich aroma and good quality, and are often used in high-end or specialty dishes.

water lily

Ingredients introduction

Water lotus, also known as dragon bone vegetable and water bamboo, is one of the common aquatic vegetables in Taiwan. It has a crisp texture and a slender and silky appearance. It is mostly planted in wetlands and paddy fields in the south and has a light herbal aroma.

nutritional value

Water lotus is rich in dietary fiber, vitamins A, C, calcium, iron and other minerals, which helps gastrointestinal motility and antioxidants. It is a healthy vegetable with high fiber and low calories.

Common cooking methods

• Stir-fried water lotus with garlic:The most classic way to eat it is to stir-fry with minced garlic and chili to retain the crispy texture.
• Stir-fried beef with water lotus:Stir-fry the shredded beef until fragrant, add water lotus and stir-fry quickly. It is a delicious dish with rice.
• Fried salted egg with water lotus:Use the salty aroma of salted eggs to enhance the flavor of the entire dish.
• Cold water lotus:Blanch it and chill it, then mix it with soy sauce, minced garlic and vinegar to serve as a cold dish.
• Fried preserved egg with water lotus:Cut the preserved eggs into cubes and fry them with water lotus for a unique flavor.

cooking tips

When cooking water lotus, it needs to be stir-fried quickly over high heat to avoid softening the texture caused by prolonged cooking. Soak in cold water for a few minutes before frying to maintain crispness and bright green color.

Asparagus

Ingredients introduction

Asparagus is the sprout of chayote, also known as asparagus and chayote seedling. It is one of the common green leafy vegetables in Taiwan. The shape is slender and winding like a whisker, the texture is soft and slightly brittle, and has a light grassy aroma.

nutritional value

Asparagus is rich in vitamins A, C, folic acid, iron, calcium and dietary fiber. It has antioxidant effects, helps intestinal health and enhances immunity. It is a low-calorie and nutritious vegetable.

Common cooking methods

• Stir-fried asparagus with garlic:The most common way to eat it is to quickly fry it with minced garlic over high heat, which is full of aroma.
• Stir-fried asparagus:Keep the original flavor, add only a little salt and oil and stir-fry until cooked, making it taste fresh and sweet.
• Fried preserved egg with asparagus:The taste is rich, and the combination of preserved eggs and vegetables is quite special.
• Garlic salad:After blanching in Sichuan, add minced garlic and soy sauce to taste and make it into a cold dish for appetizers.
• Asparagus egg drop soup:Add eggs and stock and scald until cooked, refreshing flavor.

cooking tips

When frying asparagus, it is recommended to remove the thick stems, leaves and fibers and retain the young shoots. Stir-frying over high heat quickly can prevent it from becoming too soft and lose its crispness, and can also retain the bright green color.

Pickles

What is potherb?

Pickled vegetables are a kind of pickled vegetables based on mustard greens that have been salted and fermented. They are common in the traditional diet of southern China. It is loved for its special flavor and crispy texture.

The making process of pickled vegetables

The process of making pickled vegetables usually includes the following steps:

1. Choose fresh mustard greens, wash them and dry them.
2. Mix mustard greens with a pinch of salt and rub until soft and oozing with moisture.
3. Put the processed mustard greens into a container, press it tightly, seal it to prevent air from entering, and let it ferment for several days to several weeks.
4. After fermentation is completed, it can be taken out for consumption or further stored.

Uses of pickles

Pickles are versatile and can be used in the following dishes:

• Shredded Pork Noodles with Pickled Vegetables:The combination of pickled vegetables and shredded pork adds a layer of texture to the soup noodles.
• Fried rice with pickled vegetables:Chop the pickled cabbage and stir-fry it with rice for a unique flavor.
• Steamed fish with pickled vegetables:As an ingredient for fish, it enhances the flavor of the entire dish.

Nutritional value of pickles

Pickles are rich in fiber, vitamin C and various trace elements. Moderate consumption can help promote digestion. However, due to the high salt content of pickles, excessive consumption should be avoided.

Sauerkraut

What is sauerkraut?

Sauerkraut is a vegetable made through fermentation, usually based on cabbage or mustard greens. After a long period of natural fermentation, it develops a sour taste and has a crisp texture. Sauerkraut is widely used in Asia, Europe and other places and is an important ingredient in many traditional dishes.

The making process of sauerkraut

The preparation of sauerkraut usually involves the following steps:

• Use fresh cabbage or mustard greens, wash them well and dry them.
• Sprinkle salt evenly on the vegetable leaves and let them sit for a while to drain.
• Place the drained vegetable leaves in an airtight container, add an appropriate amount of water and press tightly.
• Place it in a cool place for natural fermentation, which will take several days to several weeks until the leaves turn sour.

Nutritional value of sauerkraut

Sauerkraut is rich in vitamin C, fiber and lactic acid bacteria, which are helpful for promoting digestion and strengthening immunity. The beneficial bacteria produced during the fermentation process also contribute to intestinal health, but should be consumed in moderation due to its high salt content.

Common uses for sauerkraut

Sauerkraut can be used in a variety of dishes to add flavor. Here are some common uses:

• Serve with soup:Sauerkraut can be added to soups, such as sauerkraut white meat soup or sauerkraut fish soup, to increase the sour flavor of the soup.
• Stir-fry:Sauerkraut can be used in dishes such as stir-fried meat and scrambled eggs to add a sour and refreshing taste.
• Cold salad:Sauerkraut can be simply served cold and served with sesame oil and chili as an appetizer.

Selection and preservation of sauerkraut

When purchasing sauerkraut, choose products with bright colors and no peculiar smell. Sauerkraut should be stored in a cool place away from direct sunlight. It is best to keep it refrigerated after opening to prevent deterioration and extend its shelf life.

eggplant

Ingredients introduction

Eggplant is a common vegetable with purple, white or green skin, soft texture and rich in dietary fiber and polyphenols. Eggplant has a smooth and tender texture and strong ability to absorb seasonings. It is suitable for a variety of cooking methods, such as frying, boiling, steaming, roasting and cold salad.

Common cooking methods

Stir-fried

• Braised Eggplant and Minced Pork in Spicy Garlic Sauce:A classic Sichuan cuisine, it uses bean paste, minced garlic, minced ginger, sugar, vinegar and other seasonings. It is sweet and sour and slightly spicy, making it an appetizing meal.
• Sautéed Eggplant:Pair it with soy sauce, bean paste, garlic, chili, etc. for quick frying or boiling for a rich taste.
• Fried eggplant with garlic:Quickly fry with minced garlic and soy sauce to retain the original flavor and aroma of eggplant.

Fried

• Fried eggplant:Sliced ​​and fried, crispy on the outside and tender on the inside, it can be eaten alone or with sauce.
• Eggplant Tempura:Japanese style, breaded in flour and deep-fried, served with tempura sauce.

Cooking

• Steamed eggplant:Steam the eggplant and top with soy sauce, minced garlic, and chili pepper. It's refreshing and not greasy.
• Eggplant salad:After steaming, cool and stir in sesame oil, minced garlic, soy sauce, vinegar and other seasonings.

Baked goods

• Miso Grilled Eggplant:Japanese style, the eggplant is spread with miso sauce and grilled, giving it a rich flavor.
• Baked Eggplant:Baked with tomato sauce and cheese, it has a smooth and rich texture.

Characteristics and taste

• The meat is tender and easily absorbs oil and sauce, making it suitable for heavy flavor seasonings.
• After being fried and cooked, it has a smooth texture and rich flavor.
• Steaming and cold cooking can bring out the refreshing flavor and reduce the greasiness.

Pick and save

• Choose eggplants with smooth skin, bright purple color and plump fruits.
• Avoid storing it for too long. It is recommended to keep it refrigerated and consume it within 3-5 days.

Food recommendations

• Suitable for seasonings such as garlic, chili, soy sauce, vinegar, bean paste, miso, etc.
• Can be used as a side dish, main dish or as the main ingredient in vegetarian dishes.

food culture

Eggplant is very common in the food culture of China, Southeast Asia, Japan, the Mediterranean and other places. It can be simply stir-fried or used as an important ingredient in home-cooked or festive dishes.

tomato

Ingredients introduction

Tomatoes, also known as tomatillos and tomatillos, are common fruit and vegetable ingredients and are rich in lycopene, vitamin C and organic acids. It has a juicy texture and sweet and sour flavor. It can be eaten raw as a fruit or cooked as a vegetable. It is widely used in cuisine around the world.

Common cooking methods

Cold salad, raw food

• Tomato salad:After slicing, top with honey, sugar water or vinegar sauce for a sweet and sour taste.
• Tomato Salad:Paired with onions, olive oil, black pepper, and cheese, it's a classic Western-style refreshing dish.
• Raw food:Eat it directly, it tastes fresh and juicy, and it is a refreshing fruit-based ingredient.

Stir-fried

• Tomato scrambled eggs:A classic home-cooked dish, combining sweet and sour tomatoes with tender egg drops, it is both appetizing and delicious.
• Tomato Beef:Stir-fried tomatoes and beef slices, the meaty aroma blends with sweet and sour.
• Tomato braised tofu:Stewed with tofu, onions, ginger and garlic, it tastes delicious.

Soup category

• Tomato and egg drop soup:Simple and refreshing, sweet and sour soup base with egg drop.
• Tomato Borscht:Western-style soup, combining tomatoes, beef, potatoes, carrots and other ingredients.

Sauces

• Tomato sauce:Commonly used in Western food, paired with fried food, pasta, etc.
• Tomato Italian Red Sauce:Used as a basic sauce for pasta and pizza.

Baking and stewing

• Tomato Gratin:The tomato stuffing is filled with minced meat, cheese, etc. and baked, with a rich flavor.
• Tomato stew:Stewed with onions, bell peppers, and spices, French or Mediterranean style.

Characteristics and taste

• A blend of sweet and sour, suitable for balancing greasy or rich flavors.
• High moisture content, suitable for quick frying or slow stewing in a short time.
• It can be eaten raw or cooked, and can be cooked in various ways.

Pick and save

• Choose tomatoes with smooth skin, bright red color, and firm fruits.
• When not ripe, it can be placed at room temperature to accelerate ripening. Once cooked, it can be stored in the refrigerator. It is recommended to eat within 3-5 days.

Food recommendations

• Suitable for pairing with eggs, meat, tofu, onions, olive oil, cheese, etc.
• Can be used as a side dish, soup, salad or sauce base.

food culture

Tomatoes are widely used ingredients around the world, whether in Chinese home-cooked stir-fries, pasta red sauce, Mexican salsa, or Southeast Asian hot and sour soups, all displaying their varied flavors of sweet, sour and refreshing.

loofah

Ingredients introduction

Luffa is a plant of the Cucurbitaceae family, with a green appearance and longitudinal ridges, a soft texture and a sweet taste. Ripe loofahs can be dried to make loofahs, while the young fruits are often used in cooking.

nutritional value

Luffa is rich in vitamin C, vitamin B complex, dietary fiber and a small amount of protein. It has the functions of clearing away heat and detoxifying, moisturizing and nourishing the skin, and helping gastrointestinal motility.

Common cooking methods

• Scrambled eggs with loofah:Simple scrambled eggs with loofah, refreshing and delicious.
• Loofah Clam Soup:Loofah is paired with delicious clams, and the soup is fresh and sweet.
• Luffa noodles:Add loofah, dried shrimps and minced garlic, stir-fry, then add noodles and cook into soup.
• Steamed loofah cup:Cut the loofah into sections, hollow it out, fill it with shrimp or fish paste and steam it.
• Cold loofah:After blanching, cool it and season it with soy sauce, minced garlic, etc. to make a refreshing cold dish.

cooking tips

Luffa is easy to oxidize and turn black, so it is recommended to cut it and cook it now; the cooking time should not be too long to maintain its green color and taste. You can lightly marinate it with salt and then rinse it with water to reduce the astringency.

winter melon

Ingredients introduction

Winter melon is a common cucurbitaceous vegetable and fruit with dark green skin and white frost on the surface. The flesh is white, tender and refreshing, with a light taste. Winter melon is cold in nature and has the effects of relieving summer heat, clearing away heat, and being a diuretic. It is suitable for consumption in summer.

Common cooking methods

• Winter Melon Pork Ribs Soup:Winter melon and pork ribs are stewed together. The soup is sweet and not greasy. It is one of the most popular soups in summer.
• Winter Melon Clam Soup:Winter melon and clams are cooked together, the flavors of seafood and vegetables blend together, and the taste is refreshing.
• Winter melon cup:The hollowed-out winter melon is used as a container, filled with stock ingredients such as stock, shrimp, scallops, mushrooms, etc., and then steamed whole. It is a common and gorgeous dish at banquets.
• Braised winter melon:Cut the winter melon into cubes and stew it with soy sauce, sugar, mushrooms and vegetarian seasonings. It is rich and tasty and is a home-cooked dish among vegetarians.
• Scrambled eggs with winter melon:Shred the winter melon and stir-fry quickly, add eggs and green onions. It is a simple and quick home-cooked dish.
• Cold winter melon:Cut into thin slices, scald and chill, then mix with vinegar, minced garlic, and chili oil to make it cool and appetizing.
• Winter melon tea:Adding sugar to winter melon and boiling it into sugar bricks or tea is one of Taiwan’s summer-relieving drinks.

Cuisine characteristics

Winter melon itself has a light taste and can absorb the umami and aroma of other ingredients, so it is often used in stews and stir-fried dishes. Due to its high water content and low calories, it is very suitable for those who pursue healthy diets.

big cucumber

Ingredients introduction

Large cucumbers are melon vegetables with a thick appearance, dark green or green skin color, rich internal moisture, and crisp taste. Compared with small cucumbers, large cucumbers have a lighter taste and larger seeds. They are suitable for various cooking methods, including stir-frying, boiling, cold dressing and pickling.

Aliases and geographical titles

• Thorn melon:It is often called thorn melon in Taiwanese, Hokkien, and ancient Chinese. The name comes from the tiny protrusions on the outer skin.
• cucumber:It is also called "courgette" in ancient Chinese literature, mostly referring to melons introduced from the Western Regions. In some modern areas, this name is still used to refer to cucumbers.
• Big cucumber:The modern common name is mainly distinguished from small cucumbers, emphasizing their large size and soft and thick taste.

Common cooking methods

Stir-fried

• Fried thorn melon:Simply stir-fry quickly with minced garlic and salt to retain the crispy texture.
• Stir-fried thorn melon with eggs:Cucumber slices are stir-fried with egg liquid for a fresh and smooth taste.

Soups

• Thorny melon and pork ribs soup:Pair it with pork ribs or chicken for a sweet and refreshing soup.
• Cucumber fillet soup:With fish fillets and shredded ginger, the soup is delicious and not greasy.

Cold dishes

• Chilled Melon:After lightly pickling with salt, add minced garlic, vinegar and sugar and mix well. It is refreshing and appetizing.

Pickled

• Pickled Melon:Marinate with salt, sugar, vinegar, garlic slices, and chili peppers to make a crispy side dish.

Characteristics and taste

• It has high moisture content, is cool and crispy, and is suitable for summer consumption.
• The seeds are larger, so it is recommended to cut them off before cooking for a better taste.
• Not easy to become too soft and rotten, suitable for quick frying or cold serving in a short time.

Pick and save

• Choose thorn melons with smooth skin, no spots, and a firm feel.
• It can be stored in the refrigerator for several days. It is recommended to eat it as soon as possible after cutting.

Food recommendations

• It is suitable to be paired with garlic, ginger, onion and other spices to remove the melon smell.
• It can be used as a side dish for various meats and tofu to add a refreshing taste.

food culture

Thorny melon is a traditional melon ingredient in the food culture of Taiwan and southern Fujian. In ancient times, it was called "cucurbit" or "thorny melon". It is often used as a heat-relieving ingredient in summer. It is widely used in home-cooked dishes, salads, soups and pickled dishes.

gherkin

Ingredients introduction

Gherkin is a type of cucumber with an elongated body, thin and smooth skin, sufficient water, and a crisp and refreshing taste. Compared with large cucumbers, small cucumbers have a fresher taste and smaller seeds. They are suitable for eating raw, cold, pickled and simply fried.

Common cooking methods

Cold dishes

• Cold cucumbers:Mix it with minced garlic, vinegar, sugar, and chili pepper. It is refreshing and appetizing. It is a common appetizer in summer.
• Pickled gherkins:Simply pickled with salt, sugar, and vinegar, it becomes a side dish or a great addition to rice or porridge.
• Korean style cucumber salad:Add chili powder, minced garlic, and sesame oil to make it spicy and sour.

Stir-fried

• Scrambled egg and cucumber:Stir-fry the cucumber slices with the egg liquid to make it tender and fragrant.
• Quick fried cucumbers:Pair with minced garlic, shrimp or shredded pork, stir-fry quickly to maintain crispiness.

Soup category

• Cucumber Clam Soup:The soup is made with cucumbers, clams, shredded ginger and rice wine. The soup is sweet and refreshing.

Stuffing

• Sushi or Submarine:Cut the cucumber into long strips and use it as a filling for sushi, submarines, and sandwiches to add a refreshing taste.
• Cold skin and roll fillings:Stringy gherkins complement the sauce to balance out the greasiness.

Characteristics and taste

• The texture is crisp and tender, suitable for eating raw, and the taste is light and sweet.
• It is not suitable for stewing for a long time as it will easily become soft and lose its crispness.
• Pair it with sour, sweet, and spicy seasonings to highlight its refreshing properties.

Pick and save

• Choose cucumbers with smooth skin, bright green color, and no wrinkles.
• It can be stored in the refrigerator for about 3-5 days. It is recommended to eat it as soon as possible after slicing.

Food recommendations

• Suitable to be paired with sour vinegar, minced garlic, chili, sesame oil, etc. to enhance the flavor.
• It can be used as salad, sushi, sandwich, quick stir-fry, etc.

food culture

Cucumber is a common vegetable in Asian and European and American diets. Especially in summer, it is widely used as a refreshing, appetizing and refreshing cooking ingredient. It has the advantages of being simple, fast and low in calories.

coriander

Basic introduction

Coriander, also known as coriander (scientific name:Coriandrum sativum), is a common herb plant native to the Mediterranean and Central Asia, and is widely used in Asian, Latin American, Middle Eastern and Mediterranean cuisine. Its leaves, stems, and seeds are all edible and have a unique smell and flavor.

Parts used and flavor

Common cooking applications

• Taiwanese and Chinese Cuisine:It is commonly used as a garnish in beef noodles, oyster noodles, salty glutinous rice balls, and braised noodles.
• Southeast Asian cuisine:It is widely used in Thai salad, Vietnamese Pho, and soups.
• Indian cuisine:Coriander seeds are used in curry powder or barbecue spice blends.
• Mexican cuisine:Add fresh cilantro leaves to salsas, tacos, and Mexican soups.

nutritional value

Coriander is rich in vitamins A, C, and K, as well as minerals such as potassium, calcium, and iron. It also contains antioxidants and volatile oils, which have potential health effects such as antibacterial and digestive aids.

Different preferences

The special smell of coriander makes people have a "clear love-hate" attitude towards it. Some people think that coriander tastes like soap or bedbugs due to differences in olfactory receptors in their genes (such as the OR6A2 gene), which leads to rejection.

Save method

• refrigeration:Wrap the stems in paper towels and refrigerate in a plastic bag to keep them fresh for several days.
• freezing:Chop it into portions and freeze it, suitable for making soup or seasoning.
• Dried coriander seeds:Store in a dry, airtight container for long-term storage.

aloe vera

Basic introduction

Aloe vera (scientific name:Aloe vera) is a perennial succulent plant native to Africa and now widely planted in tropical and subtropical areas. Because the gel-like substance in the leaves has moisturizing, anti-inflammatory and repair-promoting effects, it is not only used for medicine and beauty, but can also be eaten in vegetables.

Appearance features

Aloe vera leaves are sword-shaped, thick and juicy, with small spines on the edges and contain transparent gel-like sap. Common varieties include the edible "Aloe vera" and the ornamental "Aloe vera".

Edible use

• Dessert application:Aloe vera gel is often used in desserts such as sugar water, grass jelly, aiyu, and coconut fruit after being cut into pieces. It has a smooth, tender and crisp texture.
• Drink additions:It can be added to honey water, lemon juice, sparkling drinks, etc. to refresh and quench thirst.
• Jelly and canned food:Commonly found in canned aloe vera jelly and honey-soaked aloe vera, they are convenient for storage and ready-to-eat.
• Exotic cuisine:In some traditional cuisines in India, Mexico and other places, aloe vera is used in dishes or pickles.

Things to note

• The edible part has a transparent gel inside, and the outer skin and yellow juice (latex layer) need to be removed. This part contains "emodin", which has a purgative effect. Excessive or unprocessed food may cause gastrointestinal discomfort.
• Some people may be allergic to aloe vera and should try a small amount for the first time.

Nutrition and health

Aloe vera is rich in water, mucopolysaccharides, amino acids, vitamin B complex, C, E and various minerals. It has the functions of moisturizing, whitening, promoting intestinal peristalsis, helping defecation, anti-inflammation and repairing skin.

External use (not edible)

• Apply to sunburn, minor burns or insect bites for a calming and soothing effect.
• It is widely used in facial masks, lotions, shampoos and other skin care products as a natural moisturizer.

Save method

• Fresh leaves:Store in a cool place or refrigerate and use within a few days.
• Post-processing gel:Can be frozen to extend the shelf life.

Soy products

source

Soy products are mainly made from beans such as soybeans and soybeans. They are an important part of Asian food culture and are rich in plant-based protein and various nutrients.

type

There are various types of soy products, classified according to processing methods and uses:

• Tofu:It is made by grinding soybeans and solidifying them, and comes in various forms such as soft tofu and flat tofu.
• Dried tofu:Tofu that has been pressed and dried has a harder texture and is easier to store.
• Tofu skin:The film formed after heating soy milk is very tough.
• fermented bean curd:Fermented tofu has a rich and slightly salty flavor.
• Vegetarian chicken:Soy products that imitate the taste of meat, suitable for vegetarians.

nutritional value

Soy products contain a variety of nutrients:

• protein:High-quality plant-based protein to help muscle growth and repair.
• calcium:In particular, the coagulant added when processing tofu provides rich calcium.
• Isoflavones:Helps regulate hormones and reduce bone loss.
• Dietary fiber:Promotes intestinal health and improves digestive system function.

How to eat

Soy products can be prepared and served in a variety of ways:

• Stir-fried:Cut tofu or dried beans into cubes and stir-fry quickly to maintain the original flavor.
• Stew:Used in hot pot, stew or marinade to absorb the flavor of the soup.
• Cold salad:Cold bean curd or soft tofu with seasoning is refreshing and delicious.
• Frying:Fried tofu or dried beans are crispy on the outside and tender on the inside, adding texture.

Save method

To preserve soy products, please pay attention to the following methods according to the type:

• Refrigerated storage:Fresh tofu needs to be kept refrigerated and should not be stored for too long.
• Vacuum packaging:Vacuum-packed dried tofu or tofu skin can extend the shelf life.
• Cryopreservation:Some soy products, such as vegetarian chicken, can be stored frozen and are suitable for long-term storage.

Tofu

What is tofu?

Tofu is a traditional food made from soybeans, which is made through soaking, grinding, boiling and solidification. Tofu has a delicate texture and is rich in protein, making it an ideal food for vegetarians and healthy eaters. Tofu comes in many forms, such as soft tofu, old tofu, tofu skin, etc., and is widely used around the world.

Tofu making process

The preparation of tofu generally includes the following steps:

• Soaking soybeans: Soaking soybeans to soften them.
• Grind and boil: Grind the soaked soybeans into soy milk and boil.
• Coagulation: Add a coagulant (such as brine or gypsum) to coagulate the soy milk to form tofu.
• Pressing and forming: Press the solidified tofu pieces to shape them and then cut them into appropriate sizes.

Nutritional value of tofu

Tofu is rich in plant protein, calcium, iron, potassium and other nutrients, and has low fat content, making it a healthy food. The protein of tofu is of high quality and easy to digest and absorb, making it especially suitable for vegetarians, the elderly and children.

Common uses for tofu

Tofu has many uses in cooking. Here are some common ways to use it:

• Make soup:Tofu is often used in various soups, such as miso soup and tofu fish soup, to increase nutrition and taste.
• Braised or fried:Laodoufu is suitable for braised or fried, such as braised tofu, pan-fried tofu, etc.
• Cold salad:Soft tofu can be eaten cold, such as preserved egg tofu, with a smooth and tender texture.

How to preserve tofu

Tofu should be kept refrigerated and consumed within a few days of purchase. If it is stored for a long time, you can soak the tofu in water and change the water every day to keep it fresh. Cooked tofu can be frozen, but the texture may become coarser.

dried tofu

What is dried tofu?

Tofu is an ingredient made from tofu, which is pressed and dehydrated to give it a tougher texture. Dried tofu is rich in protein and low in fat, making it a good source of protein for vegetarians. Its rich flavor and firm texture make it suitable for a variety of cooking methods.

The making process of dried tofu

The production of dried tofu generally includes the following steps:

• Pressed tofu: The tofu is pressed under a heavy object to further squeeze out the water and become drier dried tofu.
• Dehydration and air-drying: Some dried beans are air-dried to increase their shelf life.
• Seasoning treatment: Some dried tofu will be added with soy sauce or spices for seasoning and marinating to add flavor.

Nutritional value of dried tofu

Dried tofu is rich in nutrients such as plant protein, fiber, calcium and iron, and is suitable for vegetarian or low-fat diet needs. Dried tofu is high in protein and satiating, helping to build muscles and maintain bone health.

Common uses of dried tofu

Dried tofu is widely used in a variety of cuisines. The following are some common uses:

• Stir-fry:Dried tofu can be stir-fried with vegetables, such as fried tofu with celery, which is a refreshing and healthy home-cooked dish.
• Braised:Dried tofu can be used as a stewed ingredient. After being stewed, it has a rich flavor and is suitable as a snack or as a side dish with wine.
• Cold salad:Dried tofu can be cut into shreds and eaten cold, paired with sesame oil and minced garlic, making it suitable for summer consumption.

How to preserve dried tofu

Dried tofu can usually be stored refrigerated, or can be stored for a longer period of time if vacuum packed. It is recommended to consume as soon as possible after opening and store in the refrigerator to keep fresh. Dried tofu that has been seasoned or marinated can be stored in the refrigerator for several days, but you should avoid keeping it for too long to avoid affecting the taste.

Fried tofu

Introduction

Fried tofu is a food in which tofu is cut into cubes and deep-fried at high temperatures to form a golden and crispy outer shell while remaining soft and porous on the inside. Because the interior is spongy and can fully absorb soup, it is a very common ingredient in Chinese cuisine.

feature

• Crispy on the outside and soft on the inside:Thin and crispy on the outside, soft and elastic on the inside.
• Strong juice absorption power:The internal holes can absorb sauces and soups, making the food more delicious.
• Wide range of uses:It can be boiled, stewed, braised, stir-fried, hot pot, etc.

Common types

• Fried tofu cubes:The most common, used in soups and braised dishes.
• Fried tofu puffs (tofu puffs):Spherical and hollow, suitable for absorbing soup.
• Fried tofu buns:Larger pieces, hollow, can be stuffed with fillings.

cooking style

• Braised tofu:Braised with soy sauce, rock sugar, star anise and sauce, it has a rich flavor and goes well with rice.
• Fried tofu powder/green noodles:Filled with soup and bursting with juice, it is a common dish in Taiwan's night markets.
• Oil tofu soup:Pair it with vegetables, meatballs, kombu or bonito soup base for a refreshing flavor.
• Hot pot ingredients:It becomes more delicious after absorbing the soup and is a common ingredient in spicy pot and clear soup pot.
• Braised oil tofu:Add shiitake mushrooms, shredded pork or scallions, stir-fry and then braise.
• Stuffed tofu buns:It can be stuffed with meat fillings, fish paste, vegetables, steamed or braised.
• Three cups of fried tofu:Made with sesame oil, soy sauce, rice wine and nine-story pagoda, it has a rich aroma.

Compare to other soy products

Dishes flavor characteristics

Fried tofu can absorb various seasonings and soups, and is the flavor carrier in many dishes. It can not only bring out the richness of marinade, but also bring out the freshness and sweetness of clear soup. It is one of the indispensable ingredients for home cooking and street snacks.

bean curd

Introduction

Tofu skin is a soy product made from soybeans. It is mainly made by scooping up and drying the film formed on the surface when boiling soy milk, or by machine processing. It has a flexible taste and rich aroma. It is a common all-purpose ingredient in Chinese, Japanese and vegetarian cuisine.

Main types

• Traditional tofu skin (beancurd skin):The thin film formed on the surface of soy milk after being heated is naturally sun-dried, giving it a rich bean flavor.
• Oil bean skin:Made by deep-frying the bean skin, it is fluffy and crispy, suitable for hot pot and stew.
• Dried bean curds (thousands of sheets):Soy milk is processed and pressed into thin slices, which can be cut into shreds and stuffed. It is a common ingredient in Jiangsu and Zhejiang cuisine.
• Raw bean curd:Undried, moist and soft, can be used for rolling or stir-frying.

Taste and characteristics

• Good juice absorption:It can absorb soup and seasonings and has a rich flavor.
• Variety of tastes:The dried bean skin is slightly chewy, the raw bean skin is soft, and the fried bean skin is crispy.
• Wide range of uses:It can be braised, fried, stir-fried, boiled, steamed and other cooking methods.
• High in protein:Popular with vegetarians and healthy eaters.

Common dishes

• Tofu skin sushi:A classic Japanese dish, vinegared rice wrapped in sweet tofu skin.
• Braised tofu skin:Boiled with mushrooms, dried tofu, and vegetables, it is delicious and long-lasting.
• Hot Pot Tofu Skin:The fried bean skin will soak up the soup when it comes into contact with the soup, making it a versatile ingredient for hot pot.
• Tofu skin roll:Vegetables, minced meat or vegetarian ingredients are rolled into tofu skin and then steamed or fried.
• Stir-fried bean curd skin:Cut the dried bean skin into shreds and stir-fry quickly with vegetables and fungus.
• Thousands of sheets of meat:Representative of Jiangsu and Zhejiang cuisine, meat is wrapped in thousands of sheets and steamed until it becomes juicy and delicious.
• Vegetarian duck/vegetarian chicken:Wrapped in multiple layers of bean skin and then fried or braised, it is a signature dish of vegetarian cuisine.

Comparison with other soy products

Dishes flavor characteristics

Tofu skin has a strong bean aroma, a elastic texture, and a high ability to absorb seasonings. Therefore, whether it is heavy-flavored braised vegetables, refreshing vegetable dishes, Japanese sushi or hot pot, it can show different styles. It is an ingredient with great flexibility and cultural heritage.

Japanese bean curd

Japanese tofu skin, also known as"Inari Age" (いなりあげ, Inari Age), or simply"Yang" (あげ, Age), slightly different from Chinese fried tofu skin. It is a very common and versatile ingredient in Japanese cuisine.

Main features and preparation methods

• Appearance and Texture:Japanese tofu skin is made by cutting tofu into thin slices and frying it in oil until it swells. It has a porous sponge-like interior and is usually lighter in color than Chinese fried tofu skin.
• Seasoning:The most unique way of processing Japanese tofu skin is to soak the fried tofu skin inSoy sauce, sugar, mirin and dashi (dashi)Simmered in a sweet and savory sauce.
• Flavor:The finished product tastes moist, tender and has a rich flavorSweet and saltyFlavor, this is the biggest difference between it and other soy products.

Main purpose

Japanese tofu skin is mainly used in the following dishes due to its sweet and salty flavor and ability to wrap ingredients:

Trivia: Inari

"Inari" is the god of grain, food and agriculture in Japanese Shintoism. According to legend, foxes are messengers of the god Inari, and the Japanese believe that sweet bean curds are the fox’s favorite food, so many dishes related to sweet bean curds are named “Inari”.

Hairy Tofu

Characteristics and Origin

Hairy tofu is a traditional specialty food in Anhui and Jiangxi regions of China. It is named after a layer of white mycelium growing on its surface. This is a kind of fermented tofu with a unique taste, slightly sour and rich flavor. It is known as the "cheese of the East".

nutritional value

• High protein: After fermentation, protein is more easily absorbed by the body.
• Probiotics: Probiotics produced during the fermentation process contribute to gut health.
• Amino acids: Fermentation increases the amino acid content in tofu, which helps strengthen immunity.
• Low fat and low calorie: suitable for healthy eating and weight loss people.

Common cooking methods

1. Fry:Cut the edamame into cubes, fry until golden brown on both sides, and serve with sauce.
2. Braised:Stewed with soy sauce, chili and other seasonings, it has a rich flavor.
3. Steaming:After steaming, the original flavor is maintained and the taste is delicate.
4. Hot pot ingredients:It can be used as a special ingredient in hot pot to absorb the flavor of the soup base.

Save method

Hairy tofu should be stored in the refrigerator and consumed within a short period of time to avoid excessive fermentation or deterioration caused by high temperature environments.

Mushrooms

mushroom

Characteristics and Origin

Shiitake mushrooms are one of the most widely cultivated edible fungi in the world and belong to the order Agaricales. Loved for its rich aroma and rich nutritional value, it is native to East Asia, especially China and Japan, and has often been regarded as a precious ingredient in history.

nutritional value

• Rich in protein: Provides amino acids needed by the human body.
• Low fat and high fiber: helpful for intestinal health and suitable for healthy eating.
• Vitamin D: Helps promote calcium absorption and enhances bone health.
• Polysaccharides: enhance immunity and have antioxidant functions.

Common cooking methods

1. Fried mushrooms:Slice and stir-fry with vegetables or meat, quick and easy.
2. Make soup:Add to chicken soup or vegetarian soup to add umami flavor.
3. Stew:Used in stews or marinades to absorb the soup and become more delicious.
4. Steaming:Stuff shiitake mushrooms with meat filling or rice to make steamed dishes.
5. Dry use:Dried shiitake mushrooms are soaked and used in various dishes to make them more flavorful.

Save method

Fresh mushrooms should be stored in the refrigerator and consumed within 3-5 days. Dried mushrooms should be placed in a dry, cool place and sealed to prevent moisture or deterioration.

mushroom

Introduction

Mushrooms are one of the most common edible mushrooms, also known as "white mushrooms" and "white mushrooms". Originally from Europe, it is now widely cultivated around the world. It is delicious and tender, suitable for all kinds of dishes, whether it is Western or Chinese meals.

Cuisine characteristics

• Commonly used in Western food:Commonly used as an ingredient in pasta, risotto, soups, pizza and steak.
• Chinese cuisine:It can be stir-fried, braised or served with vegetables, chicken, seafood, etc.
• Soup application:Mushroom soup is a classic dish with rich flavor and natural umami.
• Simple and quick stir-fry:Paired with minced garlic, black pepper, and cream, it can highlight the aroma and taste.

Common dishes

• Creamy Mushroom Soup
• Sautéed Mushrooms in Garlic Cream
• Mushroom risotto
• Sautéed Mushrooms with Green Peppers
• Steak with mushroom sauce

nutritional value

Mushrooms are low in calories and fat, rich in protein, dietary fiber, vitamin B complex and minerals such as potassium, phosphorus, selenium, etc. They also contain polysaccharides, which help enhance immunity, and are a good source of protein supplement for vegetarians.

King oyster mushroom

Characteristics and Origin

Pleurotus eryngii is an edible fungus that belongs to the order Agaricales of the fungi kingdom. It is named for its thick stalk and almond-like aroma. Originally native to the Mediterranean region and North Africa, it is now widely cultivated in Asia and is regarded as a high-end food.

nutritional value

• High fiber and low fat: rich in dietary fiber, helpful for gastrointestinal health.
• Rich in protein: suitable for vegetarians to supplement nutrition.
• Vitamins and minerals: such as vitamin B complex, potassium, iron, etc., which help improve immunity and promote metabolism.

Common cooking methods

1. Stir-fried:After slicing, add minced garlic and a little oil and stir-fry, simple and delicious.
2. barbecue:Cut the king oyster mushrooms lengthwise into thick slices, brush them with sauce and grill them, making them crispy on the outside and tender on the inside.
3. Make soup:Add slices to soup to add flavor and texture.
4. Braised:Put it in the marinade and cook it to make it more delicious after absorbing the flavor of the marinade.
5. Vegetarian meat slices:Cut into thin slices to mimic the texture of meat and can be used in vegetarian dishes.

Save method

Fresh king oyster mushrooms should be kept in the refrigerator and consumed within 3-5 days. For long-term storage, the king oyster mushrooms can be sliced ​​and dried or frozen.

Flammulina enoki

Introduction

Enoki mushrooms, also known as "winter mushrooms", "Enoki mushrooms" and "see you tomorrow" (because they have more fiber and are digested slowly), are a slender white edible mushroom. It has a light taste and crisp texture and is often used in soups, hot pots, stir-fries and cold dishes.

Cuisine characteristics

• Hot pot regulars:Enoki mushrooms are a common ingredient in hot pot and can absorb the deliciousness of the soup.
• Pairings with stir-fries:Often fried with beef, pork slices or vegetables to add a refreshing taste.
• Soup application:Add miso soup, pork ribs soup, chicken soup, etc. to enhance the sweet taste.
• Cold dishes:Blanch it and chill it, then mix it with soy sauce, minced garlic or sesame paste to make it refreshing and appetizing.

Common dishes

• Spicy Hot Pot Enoki Mushrooms
• Stir-fried beef with enoki mushrooms
• Garlic enoki mushrooms
• Cold Enoki Mushrooms
• Miso soup with enoki mushrooms

nutritional value

Enoki mushrooms are rich in dietary fiber, protein, multiple vitamins (such as B complex), minerals, and immunoactive polysaccharides, which are helpful for intestinal health and immunity enhancement.

Boletus

Characteristics and Origin

Boletus is a high-grade edible fungus that belongs to the family Boletaceae of the fungi kingdom. It is loved by food lovers because of its thick meat and rich aroma. Mainly distributed in forest areas in Europe, North America and Asia, often forming symbiotic relationships with pine, oak, etc.

type

• Delicious Porcini Mushrooms:The most common variety, it has a rich aroma and is suitable for a variety of dishes.
• Red porcini mushrooms:The surface is red and the taste is slightly hard. It is mostly used for stewing.
• White Boletus:It has a fine texture and is suitable for haute cuisine.

nutritional value

• Rich in protein: Provides essential amino acids required by the human body.
• Rich in vitamins: such as vitamin B complex and vitamin D, which help promote metabolism and bone health.
• Minerals: Contains calcium, iron, zinc and other minerals, which are beneficial to human health.
• Low fat and low calorie: suitable for healthy eating and weight control.

Common cooking methods

1. Grill:Slice the porcini mushrooms and simply fry them with olive oil and garlic to bring out their rich aroma.
2. Stew:Can be added to soups or stews to add a delicious flavor.
3. Make the sauce:Mash it and add cream and white wine to make a mushroom sauce to serve with pasta or meat.
4. Dry storage:Sun-dry or dry the porcini mushrooms for long-term storage. They can be soaked in water to recover before use.

Preservation and precautions

Fresh porcini mushrooms should be kept in the refrigerator and used within a few days. Dried porcini mushrooms should be stored in a dry and cool place to avoid moisture. It needs to be washed carefully before cooking to remove sediment and impurities.

Egg

Egg dishes

Introduction

Eggs are a nutritious and versatile ingredient that can be used in a variety of dishes. Whether for breakfast, main course or dessert, eggs can be easily incorporated into dishes to enhance flavor and texture.

boiled eggs

Boiling eggs is a simple and healthy method of cooking eggs. Depending on the cooking time, different effects can be produced:

• Hard boiled eggs:Cook for 10-12 minutes until the egg yolk is completely set.
• Candy eggs:Cook for 6-8 minutes. The egg yolk will be half-cooked and has a dense texture.
• Hot spring eggs:Soak in hot water of about 70°C for 10-15 minutes. The egg white will solidify slightly and the yolk will still be liquid.

scrambled eggs

Scrambled eggs can simply bring out the tender and smooth texture of eggs. The key lies in controlling the heat and stirring:

• Basic scrambled eggs:Add a small amount of butter or oil to the pot, fry the eggs over low heat, and stir quickly until solid.
• Creamy eggs:Add milk or cream to enhance the rich taste, suitable for toast.
• Vegetable scrambled eggs:Add chopped shallots, onions or tomatoes for added nutrition and flavor.

fried egg

Omelette is a quick and versatile way to cook eggs, and the doneness can be adjusted according to personal taste:

• Sunny sided up omelette:Fry until the egg whites are solidified and the yolks remain liquid, suitable for mixing with rice or toast.
• Double fried egg:Flip and fry for a while until the egg yolk is half-cooked or fully cooked.
• Sun Egg:Fry only the egg whites, leaving the yolks intact for a bright appearance.

steamed egg

Steamed eggs have a smooth and tender texture and are a common home-cooked dish in Chinese families:

• Basic steamed eggs:Mix egg liquid and water in a ratio of 1:1, filter and steam until solidified.
• Shrimp Steamed Egg:Add fresh shrimp or seafood to the egg mixture to enhance the flavor.
• Mushroom steamed egg:Add sliced ​​shiitake mushrooms for a delicious taste.

Custard

Custard is a thick, sweet or salty egg dish that is suitable as a dessert or as one of the main courses:

• Salted egg custard:Mix in salt, stock and other seasonings, perfect with rice.
• Sweet Custard:Add sugar, milk and vanilla extract, steam and refrigerate for dessert.

Other creative egg dishes

In addition to traditional methods, eggs can also be used in more creative dishes:

• Omelet:Wrap scrambled eggs into a roll and fill with ham, cheese or vegetables.
• Poached eggs:Break the eggs directly into the boiling water and cook until the whites are set and the yolks are still half-cooked.
• Baked eggs:Mix egg mixture with vegetables or meat and bake to create a rich breakfast cake.

Things to note

Here are some things to note when cooking eggs:

• Ensure the freshness of eggs and avoid eating expired or smelly eggs.
• When handling raw eggs, pay attention to hygiene and avoid cross-contamination.
• Pay attention to the heat during cooking to retain the best taste and nutrition.

poached eggs

Ingredients (for 1 person)

• 1-2 eggs (the fresher, the better)
• 1 tsp white vinegar (can help egg whites coagulate, not necessary)
• Water about 1000ml
• A little salt (can be omitted)

How to make perfect poached eggs

1. After the water in the pot boils, turn down the heat so that the water surface only fluctuates slightly and does not roll violently.
2. Add 1 teaspoon of white vinegar and a pinch of salt (vinegar can solidify the egg whites faster, so the salt can be omitted).
3. Use a spoon to make gentle circles in the pot to create a slow swirl in the water.
4. Crack the eggs into a small bowl or spoon first (do not break them directly into the pot).
5. Gently slide the egg close to the water into the center of the whirlpool, and the egg will automatically be wrapped and formed by the water flow.
6. Timer 3 to 3 and a half minutes (egg yolk is half-cooked), if you like it fully cooked, cook it for 4 minutes).
7. Remove with a slotted spoon and place on kitchen towel to drain.

small steps

• Be sure to use the freshest eggs so that the whites are thick enough to coat the yolks.
• The water should not be boiling, and the ideal temperature is about 80 to 90 degrees Celsius.
• If you want to cook multiple eggs at one time, you can first break the eggs into a small bowl, line them up, and slide them into the pot one by one.
• After taking it out, you can put it in ice water for 10 seconds to set it, which makes it easier to remove the broken egg whites.

Tamagoyaki

Cuisine introduction

Tamagoyaki (Japanese: Egg Yaki) is a Japanese omelet, which is made by frying the egg liquid in batches and rolling it up in layers. It has a delicate, soft texture and a slightly sweet taste. It is a classic dish commonly found on Japanese family tables, bento boxes, and sushi restaurants.

Main materials

• egg
• Japanese-style soup stock (such as kombu bonito stock)
• Mirin
• soy sauce
• granulated sugar

Production steps

1. Mix the egg liquid with dashi, mirin, soy sauce, and sugar evenly.
2. Use a square tamagoyaki pan, pour in a small amount of egg liquid and fry until cooked, then roll it up.
3. Pour in the egg liquid again and let it roll up along the previous layer. Repeat until the egg liquid is used up.
4. The fried tamagoyaki can be slightly pressed into shape and allowed to cool before slicing and eating.

Flavor characteristics

• It has a balance of sweet and salty, with a moist and tender texture.
• The appearance is golden yellow with clear layers.
• It can be eaten hot or cold and goes well with lunch boxes and sushi.

Common changes

• Tamagoyaki for sushi:Thickly cut with multiple layers and a solid texture, it is used as a sushi ingredient.
• Kanto-style Tamagoyaki:It's sweeter, with more sugar and mirin added.
• Kansai-style rolled egg (だし巻き egg):The higher the proportion of stock, the more moist and lighter the taste, and it needs to be eaten immediately.

How to eat

• Serve with rice for breakfast.
• Serve as a bento entree or side dish.
• Slice and spread on sushi rice to make tamago sushi.

cultural significance

Tamagoyaki is one of the representatives of Japanese home cooking, and it is also a basic skill for showing cooking skills. Different regions and families have different flavor recipes, which is the Japanese egg dish that best reflects personal tastes and food culture.

tea eggs

Cuisine introduction

Tea eggs are made by boiling eggs and then soaking them with tea leaves, spices, soy sauce and other ingredients for a long time, so that the tea aroma and marinade flavor can penetrate into the cracks of the eggshell. It is a common traditional snack in Taiwan, mainland China and Southeast Asia, with a rich flavor and aroma.

Main materials

• egg
• Black tea (or oolong, Pu'er and other teas)
• soy sauce
• star anise
• cinnamon
• Sichuan peppercorn
• tangerine peel (optional)
• sugar

Production steps

1. Boil the eggs, pick them up and crack the shells to infuse the flavor with the spices.
2. Prepare tea, spices, soy sauce, water, and sugar to make marinade.
3. Put the eggs into the marinade, cook over low heat for about 30 minutes and then soak for a few hours to overnight for the best flavor.
4. It can be heated and soaked repeatedly to make the taste more even.

Flavor characteristics

• The egg white absorbs the marinade, giving it a brown color and a light tea aroma.
• The egg yolk is moist but not dry, and has a salty aroma.
• The spices are blended with the tea leaves to create a rich and non-greasy taste.

Common changes

• Spice type:Add a lot of star anise, cinnamon, and cloves for a strong aroma.
• Tea flavor type:Focus on the proportion of tea leaves and the taste is elegant.
• Taiwanese braised eggs:Only soy sauce and braised buns are used, without tea leaves, and the taste is salty.

Eating occasions

• Breakfast restaurants, convenience stores: quick snacks, with porridge or rice balls.
• Homemade: Can be made in large quantities and served as a snack or lunchbox side dish.
• Festival worship: In the customs of some areas, tea eggs are also one of the foods used for worship.

cultural significance

Tea eggs are an affordable, popular and family-style snack. They are widely sold in convenience stores in Taiwan and have become a convenient and nostalgic representative food in modern life.

Preserved Egg

Ingredients introduction

Preserved eggs, also known as preserved eggs and preserved eggs, are traditional foods made by marinating duck eggs with alkaline substances (such as lime, salt, rice husks, tea leaves, etc.). The egg white is transparent brown, the yolk is thick, dark green to black, and the taste is smooth and tender with a special flavor.

Production method

• raw material:Mainly fresh duck eggs.
• Production process:The duck eggs are wrapped in an alkaline mixture containing lime, salt, tea, wood ash, etc., then sealed with mud and rice husks, and left to marinate for weeks to months.
• Mature judgment:If the egg white is solidified and transparent, pine flower crystals can be seen on the surface, and the yolk has a slightly greasy feel, it is considered top quality.

Common dishes

• Preserved egg tofu:Pair diced preserved eggs with soft tofu, topped with soy sauce, minced garlic, bonito fish and sesame oil. It is a classic cold dish that is refreshing and appetizing.
• Pork Congee with Preserved Eggs:It is made with rice porridge as the base, added with preserved eggs and shredded pork, and has a dense texture and rich flavor.
• Preserved egg mixed with cucumber:Slices of cucumber mixed with preserved eggs, served with minced garlic, vinegar and chili oil. It is a refreshing side dish to go with rice.
• Fried bitter gourd with preserved eggs:Quickly stir-fry preserved eggs and bitter melon, bitter yet fragrant, it is a classic home-cooked dish.

Flavor characteristics

• The protein is elastic and slightly salty.
• The yolk has a thick, ammonia-like smell (naturally produced by the ripening process).
• The smell is unique and identifiable, different from ordinary eggs.

Culture and History

Preserved eggs have a history of hundreds of years, originating from the Ming Dynasty in China. It is said that they were accidentally invented by farmers when they were preserving duck eggs. It is one of the indispensable ingredients in Chinese cold dishes and porridge, and is also widely loved in Taiwan and Southeast Asia.

Food recommendations

• When purchasing, you should choose one that is complete, without damage and has no peculiar smell.
• Eat as soon as possible after opening and keep refrigerated for several days.
• It is not recommended to consume it together with products containing high amounts of lead. Modern manufacturing processes have mostly adopted lead-free technology, which is safer.

Milk

Fresh milk and dairy products

source

Fresh milk mainly comes from the milk of mammals such as cows and sheep. It becomes directly drinkable milk after sterilization and filtration. Dairy products are products processed from fresh milk, including cheese, yogurt, cream, etc.

type

Milk and dairy products come in many forms to suit different needs:

• Fresh milk:It can be consumed directly after pasteurization and is divided into full-fat, low-fat and skim types.
• cheese:Made after fermentation, they come in a variety of varieties, including hard and soft cheeses.
• yogurt:Made from lactic acid bacteria fermentation, it is rich in probiotics and helps with intestinal health.
• butter:Made from milk fat and used in cooking or baking.

nutritional value

Fresh milk and dairy products provide rich nutrients:

• protein:High-quality protein aids in muscle repair and growth.
• calcium:Promotes bone and tooth health and is an important source in the daily diet.
• Vitamin D:Helps calcium absorption and promotes immune function.
• Probiotics:The probiotics in yogurt improve the balance of intestinal flora.

use

Fresh milk and dairy products are widely used:

• Drinks:Fresh milk can be consumed directly or used to prepare beverages such as coffee and milk tea.
• Baking and cooking:Cheese, cream and milk are common ingredients for making cakes, biscuits and soups.
• Nutritional supplements:Yogurt and cheese sticks are portable, healthy snacks.

Save method

Fresh milk and dairy products need to be stored correctly to maintain quality:

• Refrigerated storage:Store fresh milk and dairy products in the refrigerator, away from direct sunlight and high temperatures.
• Sealed storage:Try to seal as much as possible after opening to prevent odor absorption or deterioration.
• Pay attention to the shelf life:Check the shelf life of the product in time to avoid eating it after the expiration date.

cheese

origin

Cheese is a dairy product that originated in ancient Europe and the Middle East. Early people discovered that coagulating and fermenting milk could extend its shelf life, and cheese was born.

type

Cheese is divided into many types according to the production method, maturity level and raw materials:

• Hard cheese:For example, Parmesan cheese has a hard texture and is suitable for being chopped into pieces as an ingredient.
• Soft cheese:Like brie cheese, it has a soft texture and is suitable for eating directly or with bread.
• Blue cheese:For example, Roquefort cheese has a unique mold pattern and a strong flavor.
• Fresh cheese:For example, mozzarella cheese is uncooked and has a soft texture, suitable for pizza and salads.

nutritional value

Cheese is rich in many nutrients:

• protein:Provides the body with essential amino acids to help repair tissue.
• calcium:Contributes to the healthy development of bones and teeth.
• Vitamins:Such as vitamins A, B2 and B12, which are beneficial to vision and energy metabolism.

use

Cheese is a versatile ingredient that can be used in a variety of dishes:

• cooking:Use it in pizza, gratin, sandwiches and other dishes to add rich flavor.
• dessert:Pair with fruit, crackers or wine for an upscale snack.
• Sauce:Melt and serve as a sauce, perfect with chips or vegetables.

Save method

When storing cheese, please pay attention to the following matters:

• Refrigerated storage:Store cheese in the refrigerator to keep it cold to extend shelf life.
• Package seal:Use wax paper or plastic wrap to prevent moisture loss and odor intrusion.
• Avoid freezing:The texture of some cheese will change after freezing, so it is recommended to avoid freezing it.

Bree

What is Bree?

Crème Brûlée is a classic French dessert, characterized by a silky custard pudding base and a thin layer of caramel on the surface. This layer of caramel is usually heated with a torch to melt it before serving. When cooled, it forms a crispy sugar shell, which creates a unique taste contrast with the smooth bottom layer of pudding.

Bree's history

Bray can be traced back to 17th-century France and is a favorite on French tables. The name of this dessert "Crème Brûlée" means "burnt cream", and its iconic caramel surface has become the symbol of Brûlée.

How to make bule

The making process of pudding is not complicated, but it requires careful temperature control. Pudding is usually made from ingredients such as cream, egg yolks, sugar and vanilla, and then baked at a low temperature to solidify. After cooling, the surface is sprinkled with sugar and burned with a torch until it caramelizes, and the brûlée is completed.

The changes and flavors of boulangerie

Nowadays, Bray has a variety of flavors, including chocolate, matcha, coffee and other flavors to meet the needs of various taste preferences. In addition, Brey's creative variations have gradually appeared in dessert shops around the world, becoming one of the most beloved classic French desserts.

meat food

definition

Main categories

• Red meat:Such as beef, pork, and mutton, which contain higher myoglobin and iron.
• White meat:Such as chicken, duck, and turkey, which have relatively low fat content.
• Processed meat:Such as ham, sausage, bacon, and meat floss, which have been cured, smoked or dried.
• Offal:Foods such as liver, heart, intestines, and kidneys have high nutrient density, but also contain more cholesterol and purine.
• Aquatic products:Such as fish, shrimp, and shellfish, some categories are also sources of meat nutrition.

Nutritional information

Intake recommendations

• Red meat intake should not exceed 500 grams (cooked weight) per week to avoid increasing the risk of cancer.
• Choose lean cuts of meat and reduce your saturated fat intake.
• Eat it with vegetables and whole grains for balanced nutrition.
• Processed meats should be limited to avoid excessive sodium and nitrite.

Examples of common dishes

• Braised beef brisket, braised pork trotters, three-cup chicken
• Roast duck, mutton stove, sausage fried rice
• Teriyaki chicken legs, honey glazed ham, fried lamb with green onions

Barbecue pork

origin

Barbecued pork originated in Guangdong and is one of the most representative barbecued dishes in Cantonese cuisine. The traditional method is to marinate pork (usually plum blossoms, pork belly or tenderloin) with seasonings such as honey, soy sauce, southern milk, barbecued pork sauce, five-spice powder, etc., then pierce it with an iron spit and put it in the oven for baking, hence the name "Barbecued Pork".

feature

• color: The skin will appear red or burnt after roasting.
• Taste: Slightly crispy on the outside, tender and juicy on the inside.
• Flavor: A mixture of sweet and salty, with a rich soy sauce aroma and the sweetness of honey.

Common cooking methods

• Barbeque Pork over Rice: Arrange the sliced ​​barbecued pork on the rice and pour marinated sauce or barbecue sauce on top.
• BBQ Pork Buns: A representative of Hong Kong-style dim sum, filled with barbecued pork and soft or crispy on the outside.
• Lo noodles or noodle soup: Serve the barbecued pork slices with noodles.
• Fried rice and noodles: Dice the barbecued pork and add to rice or noodles and stir-fry.

geographical changes

• Hongkong: Emphasis on honey and sauce aroma, with a sweet taste.
• Other areas of Guangdong: Some of them are added with southern milk or five spices to give them a richer taste.
• Southeast Asia(Such as Malaysia, Singapore): Influenced by the Chinese, the barbecued pork is sweet and has a caramel flavor.
• Taiwan: Commonly used in lunch boxes and roasted pork rice, with a slightly salty and sweet taste.

Premium chicken dishes

French Provence Chicken Stew

Ingredients (for 4 people)

• Boneless chicken thigh 800g
• Olive oil 3 tablespoons
• 1 onion (diced)
• 6 cloves garlic (sliced)
• 4 tomatoes (peeled and cut into pieces)
• 1 each red and yellow bell pepper (cut into pieces)
• Herbs de Provence 2 tablespoons
• Liquor 200ml
• Chicken stock 300ml
• Black olives appropriate amount

practice

1. Sprinkle chicken with salt and pepper and fry in hot olive oil until golden brown.
2. Saute garlic and onion in the same pot, add bell pepper and tomatoes and sauté until soft.
3. Pour in the white wine and bring to a boil, then add the herbs, chicken and stock.
4. Simmer over low heat for 40 minutes and add black olives for seasoning.

Thai Green Curry Chicken

Ingredients (for 4 people)

• Chicken thigh 600g (cut into pieces)
• Green curry paste 50g
• Coconut milk 400ml
• Fish sauce 2 tablespoons
• 1 tablespoon coconut sugar
• Thai eggplant 6 pieces
• French beans 150g
• Nine-story tower 1 handful

practice

1. Heat the pan and sauté the green curry paste until fragrant, add half of the coconut milk and bring to a boil.
2. Add chicken and stir-fry evenly.
3. Add remaining coconut milk, fish sauce, coconut sugar, and vegetables.
4. Simmer for 15 minutes until the flavor is infused, then sprinkle the nine-layer tower on top.

Japanese Teriyaki Chicken Leg Steak

Ingredients (for 2 people)

• Boneless chicken thigh steak 2 slices
• 4 tablespoons soy sauce
• Mirin 4 tablespoons
• 2 tablespoons sake
• 2 tablespoons sugar

practice

1. The chicken drumsticks are lightly pounded and tender, and fried until the skin is crispy and the meat is cooked.
2. Pour in all the sauce ingredients and reduce the sauce over low heat until thick and glossy.
3. Slice and serve, top with remaining sauce.

Whole spice roasted chicken

Ingredients (serves 4-6 people)

• 1 whole chicken (about 1.5kg)
• Olive oil 3 tablespoons
• 2 sprigs each of rosemary and thyme
• 1 whole head of garlic
• 1 lemon
• Salt and black pepper as appropriate

practice

1. Stuff lemon, garlic, and herbs into the chicken cavity.
2. Rub olive oil, salt and pepper all over.
3. Preheat the oven to 200°C and bake for about 1 hour until golden brown.
4. Let stand for 10 minutes, then cut into pieces and enjoy.

small steps

• Using fresh herbs and high-quality olive oil can greatly enhance the flavor.
• Avoid overcooking the chicken to maintain juicy texture.
• Paired with appropriate wine, it can add to the ambience of a fine dining restaurant.

Meat floss

definition

origin

Production process

1. Choose lean meat and cut it into pieces, removing fascia and fat.
2. Add water, soy sauce, sugar, five spices and other seasonings and cook until the meat is cooked.
3. Remove the meat and tear into thin shreds.
4. Put it into the pot and stir-fry repeatedly to dry out the water until it becomes fluffy and crispy.
5. Sugar and fat can be added as needed to add flavor.

type

• Pork floss:The most common, fragrant and delicate taste.
• Beef floss:It is chewy and has the unique aroma of beef.
• Chicken floss:The taste is lighter and the fat content is lower.
• dried fish floss:Made from fish and commonly found in children's food.

use

• Pair with rice: Pair with white rice, porridge or fried rice.
• Sandwich bread: Make meat floss bread and sandwiches.
• Bibimbap: Commonly found in sushi or Taiwanese rice balls.
• Snacks: Eat directly, convenient and delicious.

Save method

Nutrition and Precautions

• High in protein, but also high in sodium and some sugar.
• Some commercially available pork floss may have added preservatives or MSG, so please pay attention to the label.

Seafood

Cuisine introduction

Seafood refers to edible animal ingredients from the ocean, including fish, shellfish, crustaceans, cephalopods, etc. The meat is tender and nutritious. Seafood dishes have a variety of flavors. They can be simply steamed to retain the umami flavor, or they can be cooked with spicy or rich flavors.

Common seafood types and dishes

fish

• Steamed fish:Simply seasoned and steamed to maintain the tenderness and original flavor of the meat.
• Braised fish:Cooked with soy sauce, sugar, garlic, ginger, chili, etc., it has a rich salty aroma.
• Pan-fried fish steak:Common in Western style, crispy on the outside and tender on the inside, served with lemon juice and herbs.

shellfish

• Steamed Scallops with Garlic Sauce:Steamed with minced garlic and soy sauce, the meat is fresh and tender.
• Stir-fried mussels with white wine:European style, stir-fry quickly with white wine, garlic and onions.
• Clam soup:Pair it with ginger slices and rice wine to cook the soup, which is rich in umami flavor.

crustaceans

• Garlic Shrimp:Quickly stir-fry minced garlic, chili peppers and green onions, full of aroma.
• Salt and pepper crab:Stir-fried with salt and pepper, crispy on the outside and tender on the inside.
• Thai Hot and Sour Shrimp Soup:A rich soup that combines hot and sour, lemongrass and lemon leaves.

Cephalopods

• Stir-fried flower branches:Simply season and stir-fry quickly to maintain a crispy and tender texture.
• Cuttlefish stewed rice:Italian cuisine that combines the rich flavor of squid ink and rice.
• Korean Spicy Stir-fried Octopus:Stir-fried with chili sauce, sugar and garlic, it is moderately sweet and spicy.

Mixed cuisine

• Seafood Fried Noodles:Quickly stir-fry shrimp, scallops, shellfish and noodles.
• Seafood stew:A combination of various seafood, tomatoes and stock cooked slowly to create a delicious flavor.
• Seafood hotpot:A variety of seafood are boiled, and the soup base is sweet and rich.

Cuisine characteristics

• The cooking time is short to preserve the umami flavor and texture.
• Suitable for flavoring with garlic, ginger, lemon, vanilla, chili, cream, etc.
• The East prefers steaming and soup, while the West prefers baking, grilling or stir-frying.

Food recommendations

• Freshness is the key to delicious food and should be cooked and eaten as soon as possible.
• Perfect with white wine, refreshing soup base, rice or pasta.

food culture

Seafood is an indispensable ingredient on dining tables around the world. Whether it is the light and delicious taste of Asia, the rich grilled food of the West, or the stir-fried olive oil of the Mediterranean, they all show the diverse delicacies gifted by the ocean.

Sashimi

Cuisine introduction

Sashimi (Japanese: Sashimi) is one of the most representative raw food dishes in Japanese cuisine, emphasizing the original flavor and freshness of fish or seafood. It is usually finely sliced ​​and served with soy sauce, wasabi or shredded radish.

Common types

• Tuna (まぐろ):Red meat has a solid taste and is the most common type of sashimi.
• Salmon (サーモン):It is rich in fat, smooth and tender in the mouth, and has a mild flavor.
• Sailfish (カジキ):The meat is delicate and goes well with vinegar or yuzu soy sauce.
• Sweet shrimp (gan エビ):It has a tender and sweet taste and is often served as high-end sashimi.
• Flower branch (いか):It has a crisp texture and a refreshing light taste, suitable for pairing with perilla or vinegar flavor.
• Scallops (ホタテ):It is rich in sweetness and has smooth and tender meat. It is one of the most expensive ingredients.
• Sea urchin (うに):The flavor is rich and delicious, with a creamy texture.
• Sea bream (たい):The meat is firm and has an elegant flavor, and is often used in celebration dishes.

Pairing and eating methods

• Usually paired withsoy sauceandWasabi (wasabi)edible.
• Can be matched withShredded radish, perilla leaves, lemon slicesetc. to enhance the refreshing taste.
• Parts will matchYuzu vinegar, kombu salt, yuzu pepperWaiting for creative dipping sauce.

Food requirements and hygiene

Sashimi ingredients have extremely high requirements, and they need to use "raw food grade" fresh fish and keep it fresh under low-temperature refrigeration. During the production process, strict cleaning and separation of knives are required to avoid bacterial contamination and ensure food safety.

cultural meaning

Sashimi shows the delicacy of Japanese cuisine and respect for ingredients, and is also an indispensable part of high-end Japanese cuisine. From knife work, plating to taste matching, the artistry and taste of Japanese food are reflected.

Shrimp with Scrambled Egg

Basic introduction

Shrimp with smooth egg is a classic Chinese home-cooked dish, which belongs to the Cantonese cuisine system and emphasizes the combination of smooth and tender egg liquid and fresh and sweet shrimp. The cooking method is simple and pays attention to heat control and seasoning balance. It is a quick stir-fry dish with good color, flavor and flavor.

main ingredients

• Shrimp: fresh shrimp or frozen shrimp, shelled and deveined, the meat is elastic.
• Eggs: Beat fresh eggs to retain a smooth texture.
• Chopped green onion: adds aroma and color.
• Seasonings: salt, white pepper, rice wine, cornstarch (or corn flour), sesame oil.

Cooking steps

1. The shrimps are lightly pickled with salt, rice wine, and cornstarch to maintain their elasticity and umami flavor.
2. Beat the eggs, add a little salt and water, and beat until bubbles are evenly formed to make the egg liquid smoother and more tender.
3. Add oil to the pot, fry the shrimps quickly until they change color, take them out and set aside.
4. Add more oil, pour in the egg liquid, and slowly stir-fry over medium-low heat. When the egg liquid is half-cooked, add the shrimp and chopped green onion, and quickly stir-fry evenly.
5. Remove from the pan while the egg liquid is still a little moist to retain a smooth and tender texture.

Taste characteristics

• The egg liquid is smooth and delicate, but not overcooked or lumpy.
• The shrimps are sweet and crispy, blending well with the egg liquid, making it delicious and delicious.
• The seasoning is light, highlighting the original flavor of the ingredients.

Change practices

• You can add milk or stock to mix the egg liquid to make it smoother.
• Pair with shredded onions and diced bell peppers to add a vegetable taste.
• Add light soy sauce or oyster sauce to create another flavor.

Matching suggestions

• White rice: Shrimp with smooth egg is suitable to be paired with white rice, making it a simple and nutritious home-cooked dish.
• Porridge: As a brunch, paired with white porridge, it is refreshing and delicious.
• Others: It can be used as one of many dishes, paired with stir-fried vegetables, soups, etc.

food culture

Shrimp with smooth eggs is one of the common classic dishes in Cantonese cuisine. It pays attention to the control of heat and the freshness of ingredients, showing the "simple but not simple" cooking spirit of Chinese cuisine. It is also a warm home-cooked taste on many family tables.

clams

Cuisine introduction

Clams are a common shellfish with sweet, tender meat and are suitable for use in soups, stir-fries, steaming and other cooking methods. Clams are not only used as main dishes, but are also often used as ingredients to enhance the umami flavor of soup bases. They are popular in Asian and Western cuisines.

Common cooking methods

Soup category

• Clam soup:Combine it with ginger slices and rice wine to make a simple soup, which is sweet and refreshing.
• Miso Clam Soup:Seasoned with miso, it has a rich Japanese flavor.
• Seafood hotpot:As a hot pot ingredient, it releases the umami flavor and enhances the flavor of the soup base.

Stir-fried

• Sautéed clams:Pair it with garlic, nine-layer pagoda or chili for a quick stir-fry, simple and delicious.
• Garlic Clams Pasta:In a Western-style way, stir-fry the noodles with olive oil, white wine, and garlic until fragrant.
• Wine steamed clams:Add sake or rice wine and steam to retain the original flavor.

Steamed and grilled

• Steamed clams:Simply steam it to keep the freshness.
• Baked Clams:Baked with cheese and herbs, it has a rich Western flavor.

Cold dishes

• Salad clams:After the clams are cooked, remove the meat and mix it with lemon juice, olive oil, onion and other seasonings.

Cuisine characteristics

• It has a rich umami flavor and does not require too much seasoning when cooking.
• Suitable for quick cooking to avoid overheating that may cause the meat to become tough.
• The broth can be used as a base for soups or sauces to enhance the overall umami flavor.

Selection and processing

• Choose live clams with intact shells, plenty of weight, and a crisp sound when tapped.
• Before cooking, you need to spit out the sand with salt water to remove the sediment and impurities.
• Heat quickly until the shell opens, avoid prolonged cooking.

Food recommendations

• Pair it with white wine, garlic, nine-layer pagoda, cream, etc. to bring out the umami flavor.
• It can be used as an ingredient in soup base, pasta, stewed rice and hot pot.

food culture

Clam cuisine is widely popular in East Asia, Southeast Asia and the Mediterranean coastal areas. It is a common delicacy on the seafood table, symbolizing a simple, fast and healthy eating style.

cocoa

cocoa products

source

Cocoa products come from the seeds of the cocoa tree and are made into cocoa powder, cocoa butter and chocolate through fermentation, baking, grinding and other processes. They are important ingredients in desserts and drinks.

type

There are many types of cocoa products, classified according to processing methods and uses:

• Cocoa powder:Degreased and suitable for baking and beverage use.
• Cocoa Butter:Extracted from cocoa beans, it is commonly used in chocolate and cosmetics.
• Dark chocolate:Contains a high proportion of cocoa ingredients, rich flavor and low sweetness.
• Milk chocolate:Adding milk and sugar gives it a sweeter taste and is very popular.
• White chocolate:Contains no cocoa powder and is made with cocoa butter as a base.

nutritional value

Cocoa products offer a variety of nutrients and health benefits:

• Antioxidants:Rich in flavonoids, which help with antioxidants and protect cardiovascular health.
• Minerals:Such as magnesium, iron and potassium, which are beneficial to body metabolism and neurological function.
• Caffeine and theobromine:Has a stimulating effect, enhancing focus and energy.

use

Cocoa products are widely used in diet and life:

• Baking:Use in cakes, cookies and desserts to enhance the flavor.
• Drinks:Can be made into hot cocoa, mocha coffee and other beverages.
• Chocolate making:A variety of chocolate products are popular choices for holidays and gifts.
• cosmetic:Cocoa butter is commonly used in skin care products and lipsticks.

Save method

The following should be noted when storing cocoa products:

• Avoid high temperatures:Store in a cool, dry place to prevent melting or deterioration.
• Keep sealed:Avoid getting wet and absorbing odors, especially cocoa powder and chocolate.
• Note the deadline:Check shelf life promptly to ensure freshness and flavor.

chocolate

What is chocolate?

Chocolate is a dessert or food made from cocoa beans as the main raw material. It originated in Central and South America and was first used as a drink by the Mayan and Aztec cultures before spreading around the world and becoming a beloved delicacy.

Types of chocolate

Chocolate is divided into the following main types according to the cocoa content and ingredients:

• Dark chocolate:Containing a higher proportion of cocoa ingredients, it has a rich and slightly bitter taste, suitable for consumers who prefer original taste.
• Milk chocolate:Adding milk and sugar, it has a smooth texture and sweet taste. It is the most common type.
• White chocolate:It contains no cocoa powder and is made with cocoa butter, sugar and milk for a sweet and fragrant taste.
• Bittersweet chocolate:A cross between dark and milk chocolate, perfect for those who like a balanced flavour.

Nutritional value of chocolate

In addition to being delicious, chocolate also has certain nutritional value:

• Antioxidant:Rich in flavonoids, it helps with antioxidants and protects cardiovascular health.
• Provide energy:Contains sugar and fat, making it ideal for a quick energy boost.
• Boost your mood:It can stimulate the secretion of endorphins in the brain and bring a sense of pleasure.

How to use chocolate

Chocolate can not only be eaten directly, but can also be used in various dishes and desserts:

• Baking:Ingredients for making cakes, cookies or bread.
• Drinks:Melt to make hot chocolate or chocolate milkshake.
• decorate:Shave into crumbs to garnish desserts or ice cream.

Things to note when purchasing and storing chocolate

When purchasing and storing chocolate, you should pay attention to the following points:

• Choose products that indicate the cocoa content and choose the type of chocolate that suits your personal taste.
• Store in a cool and dry place, avoid direct sunlight and high temperatures that may cause melting.
• Eat as soon as possible after opening to maintain the best flavor and texture.

sauce

Edible oil comparison

Common types of cooking oils

Select suggestions

• Low temperature cooking and cold dressing:Olive oil, sesame oil.
• General stir-frying and high-temperature cooking:Peanut oil, corn oil, sunflower oil.
• High temperature resistant fried food:Palm oil, avocado oil, grape seed oil.
• Healthy eating:Olive oil, avocado oil, coconut oil.

When choosing cooking oil, you should choose based on cooking methods, health needs and flavor preferences, and avoid excessive intake of oils with high Omega-6 or saturated fat content.

soy sauce

origin

Soy sauce originated in China and has a long history, with a production history of more than two thousand years. The earliest seasonings were made by fermenting soybeans, mixing them with wheat bran, and maturing them for a long time. Over time, soy sauce was introduced to Japan, South Korea and other places, and became an important seasoning in the food culture of East Asia.

type

The types of soy sauce are differentiated according to different raw materials, production processes and flavors:

• Light soy sauce:It is light soy sauce with a lighter taste and is suitable for cold dishes and seasonings.
• Old soy sauce:Dark in color and rich in flavor, it is often used to color and add deep flavor to dishes.
• Soy sauce paste:It is thicker and sweeter, and is often used as a marinade or dipping sauce.
• Japanese soy sauce:Using soybeans and wheat as the main raw materials, it has a mellow flavor.
• Korean soy sauce:It has a salty taste and is often used in Korean cuisine.

nutritional value

The main ingredients of soy sauce are soybeans and wheat, and have the following nutritional values:

• protein:The plant protein in soybeans is one of the main ingredients of soy sauce.
• Amino acids:Soy sauce contains a variety of amino acids that can enhance the flavor of food.
• sodium:Soy sauce contains high sodium, so be sure to consume it in moderation to avoid excess salt.
• Antioxidants:Some soy sauce products contain antioxidants that help protect cells from damage.

cooking method

Soy sauce is commonly used in a variety of cooking methods:

• Seasoning:Add directly to food to enhance the salty flavor.
• Braised:The ingredients are braised with soy sauce to create a deep flavor.
• Pickle:Use soy sauce as one of the marinades to add flavor to the ingredients.
• Stir-fry:Add a little soy sauce to enhance the color and texture of the dish.

Save method

The preservation method of soy sauce is relatively simple:

• Store at room temperature:Unopened soy sauce can be stored in a cool, dry place.
• Refrigerated storage:After opening, it can be refrigerated to extend its flavor.
• Avoid direct sunlight:Store soy sauce out of direct sunlight to maintain quality.

fish sauce

What is fish sauce?

Fish sauce is a traditional fermented condiment made mainly from the liquid produced by fermenting fish (such as anchovies). Fish sauce has a strong umami and salty taste and is widely used in Southeast Asian and East Asian cuisine. It is an important seasoning element in many traditional cuisines.

The making process of fish sauce

The fish sauce making process usually involves the following steps:

• Choose fresh fish (usually small fish like anchovies) and clean them well.
• Mix the fish with salt and put it in a container for natural fermentation.
• After months to years of fermentation, the fish body decomposes proteins and converts them into umami-flavored amino acids.
• The fermented liquid is filtered to become fish sauce.

Nutritional value of fish sauce

Fish sauce is rich in amino acids and minerals, especially glutamic acid, which can enhance the umami flavor of food. Additionally, the salt in fish sauce helps preserve food, but it should be consumed in moderation to avoid consuming too much salt.

Common uses for fish sauce

Fish sauce is widely used in cuisines from all over the world. Here are some common uses:

• Seasoning:Use as a basic seasoning in soups, sauces and stir-fries to enhance the umami flavor of ingredients.
• Pickling:It can be used as a condiment for pickled vegetables and meat, giving the ingredients a unique salty flavor.
• Dip sauce:In Southeast Asian cuisine, fish sauce is often mixed with other seasonings to make a dipping sauce and served with spring rolls or seafood.

Fish Sauce Selection and Preservation

When choosing fish sauce, choose a product that is transparent in color, has a fresh smell, and has no odor. Fish sauce should be stored in a cool place away from direct sunlight, and is best kept refrigerated after opening to extend its shelf life.

miso

Introduction

Miso is a fermented seasoning, which is mainly made from soybeans, rice or wheat and salt through the fermentation of koji bacteria. It has a strong salty flavor and is widely used in Japanese and East Asian cuisine.

type

• White miso: The fermentation time is short, the taste is sweet, and it is suitable for soups or sauces.
• Red miso: Fermented for a longer time, it has a rich flavor and is often used in stews or miso soups.
• Mixed miso: Combining white miso and red miso, the flavor is balanced and suitable for a variety of dishes.

nutritional value

Rich in protein, vitamin B complex, lactic acid bacteria and various amino acids, it helps promote intestinal health and enhance immunity.

Common dishes

• Miso soup: With tofu, kelp, chopped green onion and other ingredients, it has a rich flavor.
• Miso grilled fish: Apply miso paste to the fish and grill it to add a unique aroma.
• Miso Ramen: Using miso as the soup base, combined with pork bone or chicken broth, it has a rich flavor.
• Miso sauce: can be used to mix vegetables, dip into sauce or stew to enhance the flavor of the dish.

Save method

Miso needs to be sealed and refrigerated to avoid moisture or deterioration. It can be stored for several months to a year.

sugar

Type and appearance

There are many types of sugar, such as white sugar, brown sugar, rock sugar, powdered sugar, and sugars with different structures: sucrose, fructose, glucose, lactose, maltose, and high fructose corn syrup (HFCS). They come from different sources, have different sweetness levels, and have unique flavors and uses.

How to eat

Sugar is widely used in cooking, drinks and desserts. White sugar and sucrose are used for daily seasoning and baking; brown sugar is suitable for stews and health drinks; high fructose syrup is commonly used in processed drinks and snacks.

Shopping advice

Sugars should be selected according to their intended use. Generally, families can choose white granulated sugar or double granulated sugar. Those who pay attention to flavor can choose brown sugar or rock sugar. If special baking effects are needed, powdered sugar can be used. It is recommended to choose natural sugar without additives.

Save method

Sugar should be sealed and stored in a dry and cool place to avoid moisture, clumping and odor absorption. Especially brown sugar and powdered sugar need to pay more attention to the storage environment after opening.

sugar addiction

Sugar may cause "addictive intake" phenomenon, because sugar intake will stimulate the brain to release dopamine, making people feel happy and satisfied, and then form a habit of repeated craving, similar to addiction. In particular, high-sugar drinks and sweets can easily lead to dependence among teenagers and children.

Sugar and disease link

• Obesity and metabolic syndrome:Excessive intake of sugar, especially high fructose syrup, can easily lead to fat accumulation and insulin resistance.
• Type 2 diabetes:Long-term high-sugar diet is one of the major risk factors for blood sugar disorders and weakened insulin function.
• Cardiovascular disease:High sugar intake may increase blood fat and bad cholesterol levels, affecting cardiovascular health.
• Tooth decay:Sugar is an important nutrient for oral bacteria, which can easily lead to the formation of plaque and tooth decay.
• Fatty liver:Especially when fructose is excessively metabolized, it is easily converted into liver fat, causing non-alcoholic fatty liver disease.

High Fructose Corn Syrup Introduction

High Fructose Corn Syrup (HFCS) is made from corn starch. Part of the glucose is converted into fructose through enzyme treatment. It has high sweetness and low cost. It is widely used in soda, juice, desserts and sauces.

Although similar in sweetness and calories to sucrose, HFCS is prone to excessive intake and has a high proportion of fructose. Some studies have pointed out that HFCS is significantly associated with obesity, insulin resistance, fatty liver and metabolic diseases.

Comparison of common sugars

Sesame

origin

Sesame is one of the oldest oil crops. It originated in Africa and India and was later introduced to China, Egypt and the Middle East. Sesame seeds are not only an important ingredient, but are also widely used to make edible oils and condiments.

type

There are two main types of sesame seeds:

• Black sesame seeds:It has rich flavor and is often used in desserts, medicinal diets and health foods.
• White sesame seeds:It has a lighter taste and is mostly used in baking, seasoning and oil extraction.

nutritional value

Sesame seeds are rich in many nutrients:

• protein:Helps cell repair and growth.
• Dietary fiber:Promotes intestinal health and aids digestion.
• Calcium:Helps build strong bones, especially black sesame seeds with high calcium content.
• Sesamin:Contains antioxidant properties that help protect cardiovascular health.
• Unsaturated fatty acids:Helps lower cholesterol and promote metabolism.

Common ways of eating

Sesame seeds can be used in a variety of dishes and foods:

• Tahini:Grind into paste and use for cold dressing, dipping sauce or noodles.
• Sesame oil:After squeezing, it can be used as sesame oil for flavor enhancement or cold dressing.
• Baking:As an ingredient in baked goods such as bread, biscuits, and cakes.
• Dessert:Such as sesame paste, sesame glutinous rice balls and other Chinese snacks.
• Seasoning:Sprinkle over rice, porridge or stir-fries to add flavor.

Save method

Sesame seeds are rich in oil and can easily go bad if stored improperly:

• Dry storage:Keep it low and dry to avoid moisture that can lead to mold.
• Keep sealed:Store in an airtight container to avoid moisture or oxidation.
• refrigeration:For long-term storage, it can be placed in the refrigerator to extend the freshness.

vinegar

origin

Vinegar is a sour condiment made from fermentation that dates back to ancient civilizations, including China, Egypt, and Rome. Originally made from natural fermentation of wine or grains, with the advancement of technology, the types and production methods of vinegar have become more and more diverse.

type

Vinegar can be divided into many types according to raw materials and production methods:

• Rice vinegar:Made from rice, it has a mild flavor that goes well with Asian dishes.
• Balsamic vinegar:Dark in color and rich in flavor, it is often used as a marinade or as a dipping sauce.
• Fruit vinegar:Made from fermented fruits, such as apple cider vinegar and grape vinegar, it has a sour and sweet taste.
• White vinegar:Transparent in color and high in acidity, it is often used for pickling or cleaning.
• Red wine vinegar:Fermented from red wine, it is suitable for Western-style salads and dishes.

nutritional value

Vinegar is rich in nutrients and functions:

• acetic acid:Help promote food digestion and increase appetite.
• Amino acids:Helps metabolism and body repair.
• Antioxidants:Especially in fruit vinegar, it has a certain antioxidant effect.
• Trace minerals:Includes ingredients like potassium, sodium, and magnesium to help balance the body.

cooking method

Vinegar has a wide range of uses in cooking:

• Seasoning:Add to soups or dishes to enhance the sour taste.
• Pickle:Use to pickle vegetables, meat or fish to extend shelf life and add flavor.
• Make the dipping sauce:Serve with soy sauce, minced garlic or chili as a dipping sauce for dumplings or snacks.
• Salad dressing:Mix it with olive oil and honey to make a healthy and delicious salad dressing.

Save method

How to store vinegar is simple:

• Store at room temperature:Unopened vinegar can be stored in a cool, dry place.
• Refrigerated storage:It is recommended to refrigerate after opening, especially the fruit vinegar type.
• Avoid direct sunlight:Sunlight may affect the quality and flavor of vinegar.

Spices

definition

Spices refer to plant-based seasonings with pungent, aromatic or irritating odors. They are used to enhance the flavor and layer of food. They are often used to remove fishy smell, enhance flavor, preserve or increase taste stimulation. Spices are widely used in various food cultures such as Chinese, Indian, Western, and Southeast Asian cuisine.

Common types of spices

• chili:Spicy flavors are available, both fresh and dried, divided into red chili peppers, green chili peppers, chili powder, and chili sauce.
• Sichuan peppercorn:It has a unique numbing flavor and is an indispensable soul spice in Sichuan cuisine.
• ginger:It has a spicy and warm smell and is often used in stir-fries, soups, and to remove fishy smell.
• Garlic:Spicy and strong aroma, it can be stir-fried, stir-fried or eaten raw.
• onion:Mild and spicy, it can be used as a spice base for stir-fries or soups.
• black pepper:Divided into black pepper and white pepper, it provides spicy and slightly bitter aroma.
• star anise:It has a rich sweet aroma and is used in braised and braised dishes.
• Cinnamon:Sweet and spicy, used in desserts, curries, and marinades.
• clove:It has a strong smell and is often used in curry or braised buns.
• Coriander seeds:It has a light, lemony aroma and is commonly found in Indian and Middle Eastern cuisine.

Classified by source

• Rhizome:Ginger, garlic, onion, mustard root.
• Fruit categories:Chili pepper, Sichuan peppercorns, pepper, coriander seeds, nutmeg.
• Bark type:Cinnamon.
• Flowers:clove.
• Leaves:Bay leaves, curry leaves, basil, rosemary.
• Seeds:Cumin, mustard seeds, fennel seeds.

Cooking application

• Sichuan cuisine:Sichuan peppercorns, chili peppers, ginger and garlic.
• Indian cuisine:Turmeric, cumin, curry leaves, cloves, cinnamon.
• Southeast Asian cuisine:Lemongrass, galangal, chilli, garlic, tamarind.
• Western cuisine:Rosemary, thyme, black pepper, bay leaves.

Functions and effects

• Remove fishy smell and enhance flavor.
• Increase appetite and promote digestion.
• Natural antibacterial and antiseptic.
• Enhance the aroma and texture of food.

Save method

• Dry spices: Store in a sealed, cool place for several months.
• Fresh spices: Store refrigerated, recommended for short-term use.

chili

Basic features

Chili pepper belongs to the Solanaceae family and is native to Central and South America. It was later introduced to Asia and deeply integrated into the food culture of various places. The spiciness mainly comes from capsaicin, which stimulates the taste and pain nerves and brings a spicy feeling.

Common varieties

• Green chili: Mild spiciness, fragrant and crispy, suitable for quick frying and cold dressing
• Red pepper: turns red when mature and has a strong aroma. It is often used in stir-fries and sauces.
• Chaotian pepper: small in size and highly spicy, commonly found in Sichuan and Hunan cuisine
• Dried chili peppers: Concentrated flavor, suitable for stewing, stir-frying and pouring oil
• Bell pepper: almost not spicy, with a sweet taste, mostly used for color matching and stir-frying

Spicy concept

Chili pepper spiciness is usually measured in Scoville units, with higher numbers indicating more spiciness. In the cuisine, peppers with different spiciness are selected according to the cuisine and taste.

cooking style

• Stir-fry: Stir-fry with garlic, onion, and ginger to form the aroma base of the dish
• Dry stir-fry: stir-fry directly to bring out the caramel aroma and spiciness of chili peppers
• Oil pouring: pour hot oil over chili powder to release the aroma
• Pickled: made into pickled peppers or chili sauce, sour and spicy for appetizers
• Stew: Add to soups or stews to add layers of flavor

Common cooking applications

• Stir-fried Pork with Chili Peppers
• Kung Pao Cuisine
• Spicy Hotpot and Malatang
• Chili sauce and spicy oil
• Pickled pepper fish and hot and sour soup

Flavor characteristics

Chili peppers not only provide spiciness, but can also bring fruity, smoky or grassy notes. Different processing methods will change its spiciness intensity and aroma expression.

food culture

Chili pepper plays an important role in Sichuan cuisine, Hunan cuisine, Guizhou cuisine, Thai cuisine, Korean cuisine and Mexican cuisine. It is not only a condiment, but also a key ingredient in shaping regional flavor.

canned chili peppers

Basic concepts

Canned chili is a food that is made of fresh or dried chili as the main raw material, mixed with salt, garlic, oil, tempeh or other spices and then sealed and stored. The focus is on easy storage, ready-to-use, and stable supply of spiciness and aroma.

Common types

• Garlic Chili: Mainly garlic and chili, rich aroma
• Oil-soaked peppers: peppers soaked in vegetable oil or chili oil for a smooth taste
• Black bean chili: combined with the fermented flavor of black bean, salty and sweet aftertaste
• Chopped pepper: finely chopped pepper, commonly used in steamed fish and mixed vegetables
• Chili pepper sauce: Add peppercorns to give it a numbing feel

Flavor characteristics

The spiciness of canned chili peppers is usually milder than that of fresh chili peppers, with obvious acidity and saltiness. The flavor is stable and easy to match with various dishes.

Advantages of use

• Long shelf life, easy to store
• Consistent flavor and high cooking stability
• Ready to use after opening the can, saving preparation time

Common brands of canned chili peppers, listed without ranking

• Laoganma: Famous for its oil chili pepper and black bean chili pepper, with rich flavor
• Ningji: A common brand in Taiwan, the taste is sweet and fragrant
• Jinmeida: mainly garlic chili and Chaotian chili products
• Long Hong: Mainly black bean chili and traditional Chinese flavor
• Sheng Kee Tai Wing: Classic Chili Sauce and Home-style Use Orientation
• TAIR SUH (Formosa Foods): Favoring modern seasoning style
• Handmade chili jar brand: small batch production, personalized flavor

Cooking application

• Mixed rice, mixed noodles, mixed vegetables
• Stir-fried to enhance flavor, such as stir-fried meat or seafood
• Steamed fish, steamed tofu condiments
• Use in hot pot, barbecue, and dipping sauce
• Western dishes such as pizza, burgers, and sandwiches add spiciness
• Burger, sandwich and hot dog ingredients
• Flavoring pizza and pasta
• Quick seasoning of fried rice and noodles
• Stews and stews enhance the level of
• As a base for dipping or mixing sauces

food culture

Canned chili peppers are very common in Mexico, Latin America, the United States and parts of Asia. They are an indispensable seasoning ingredient in home kitchens and fast food restaurants.

Shop and Save

• The can body must be intact and free from bulging and rust.
• Pay attention to whether the oil is clear and the smell is natural
• Store refrigerated after opening to avoid cross contamination
• Use a clean spoon to extend the shelf life

Canned chili market

Market description

Canned chili peppers are seasoned processed foods. In practice, they are often combined with "chili sauce, oil chili peppers, and chopped chili peppers". The following comparison is based on sales volume, channel visibility and consumer acceptance, and is a summary of market share and evaluation, not precise financial report figures.

Sales volume and market share of common brands

Sales volume rating

• Level 1: Laoganma, McCormick, Tabasco (high market share, cross-border channels)
• Level 2: Huy Fong, Lee Kum Kee (category representatives, regional strength)
• Level 3: Taiwanese local brands (Ningji, Shengji, Longhong, etc.)

Key points of consumer evaluation

• Stability: Big brands have high flavor consistency
• Aroma level: garlic and oil are the key to evaluation
• Acceptance of spiciness: medium spicy and mild spicy have the highest sales
• Versatility of uses: bibimbap, noodles, and stir-fries are the most popular

overall trend

The canned pepper market presents a structure of "large brands have a stable proportion + local specialty brands supplement diversity". The consumption trend is gradually shifting from single spicy flavor to garlic, spicy, fermented flavor and food matching.

Sichuan peppercorn

Ingredients introduction

Zanthoxylum bungeanum is the dried fruit of Rutaceae plants and is one of the commonly used spices in Sichuan cuisine and other Chinese cuisine. There are mainly two types of Chinese "green peppercorns" and "red peppercorns". They have a unique spicy flavor and can bring numbness to the mouth. They are important seasonings for classic dishes such as spicy hot pot and spicy chicken.

type

• Red pepper:Reddish brown in color, rich in aroma, mild and fragrant in numbness, it is common in Sichuan and Chongqing areas.
• Green peppercorns:The color is emerald green, the hemp flavor is stronger, and the smell is fresh. It is often used in cuisine in Chongqing, Guizhou and other places.

main flavor

• The unique numbing sensation comes from the "Panthoxylin" in it.
• The fresh citrus aroma enhances the flavor and eliminates the fishy smell.
• Combined with chili peppers, it creates a spicy and spicy flavor layer.

Common dishes

• Spicy Hot Pot:Sichuan peppercorns and chili peppers cook together to make the bottom of the pot spicy and fragrant.
• Kung Pao Diced Chicken with Peanuts, Dried Chillies and Sichuan Peppers:Saute Sichuan peppercorns and dried chilies until fragrant to add a numbing aroma.
• Spicy Chicken:The fried chicken nuggets are dry-fried with a lot of Sichuan peppercorns and chili peppers, making it spicy and fragrant.
• Pepper oil:Deep-fry Sichuan peppercorns until fragrant and make seasoning oil, which can be used to mix noodles and vegetables.

Usage

• Dry stir-fry: Dry stir-fry over low heat to release the aroma, then add other ingredients.
• Frying oil: Fry in hot oil to release the aroma and make peppercorn oil.
• Braised: Add the braised buns and cook together with other spices to remove the fishy smell and increase the aroma.

Save method

• Store sealed in a cool, dry place away from light.
• It is recommended to freeze in small packets to prevent the aroma from losing.

cultural meaning

Zanthoxylum bungeanum is representative of the food culture in China, especially in Sichuan and Chongqing, and is the soul of the "hemp" flavor of Sichuan cuisine. Its strong individual flavor shows the bold and enthusiastic dietary characteristics of Sichuan cuisine.

curry

Curry is a rich sauce made with a variety of spices, cooked with meat, vegetables or beans, and often eaten with rice or bread. Curry first originated in India, and later spread to Asia, Europe and other regions with trade and colonial activities, and was modified according to local ingredients and tastes.

Types of Curry

• Indian Curry: Made from a variety of spices such as turmeric, cumin, coriander, chili pepper, etc., it often has a strong aroma and spicy flavor.
• Thai curry: Divided into red curry, green curry and yellow curry, it usually uses coconut milk as the base, with the flavor of tropical spices such as lemongrass and galangal, and has a rich and sweet taste.
• Japanese curry: Influenced by British curry, the taste is milder and thicker. It is often paired with rice and is a common dish in Japanese home cooking.
• malaysian curry: With chili, coconut milk, lemongrass and shrimp paste as main ingredients, it has a spicy and rich taste and is usually eaten with rice or bread.

Main ingredients of curry

The basic ingredients of curry include a variety of spices such as turmeric, cumin, coriander, chilli, and turmeric. These spices not only give curry its unique color and aroma, but also have antioxidant and anti-inflammatory health benefits. Coconut milk or cream is used in some curries to add richness and a smooth texture.

Curry’s Global Impact

Curry has a wide impact around the world, and many countries have their own specialty curry dishes. Like the British "Chicken Tikka Masala" It is the representative of British curry, and this dish has become the "national dish" of Britain. In South Asia, the Middle East, Southeast Asia and other places, curry is an important part of the local daily diet and derives many local flavors.

in conclusion

Curry is loved across the globe for its rich layers of spices, unique flavor and health benefits. Whether it's India, Thailand or Japan, curry in each location reflects the local culture, history and food preferences.

Aged Curry

What is aged curry?

Aged curry is a curry dish that has a richer flavor after being stored for a long time. As the curry matures after cooking, the flavor becomes deeper, and the flavors of the spices and ingredients are fully integrated, making the curry richer in flavor. The characteristics of mature curry are thick, smooth and unique aroma.

The making process of mature curry

The preparation of mature curry generally includes the following steps:

• Prepare spices (such as curry powder, turmeric, cumin, chili) and basic ingredients such as onions, garlic, and tomatoes.
• First sauté the onions and garlic in the pot, then add the spices and other seasonings and stir-fry until fragrant.
• Add meat (such as chicken or beef) and vegetables and stir-fry well, then add water or coconut milk and simmer until the ingredients are cooked.
• The cooked curry is placed in the refrigerator and allowed to mature for 24 hours or more before being reheated for optimal flavor.

Characteristics and flavor of mature curry

After aging, the curry will become thicker and smoother, and the aroma of spices will be deeper. During the aging process, the spiciness of the curry will soften, giving it a unique sweet and fragrant taste that will leave people with endless aftertaste.

Common pairings with mature curry

Aged curry is usually paired with the following foods:

• Rice:The most common pairing, the lightness of white rice balances the rich flavor of curry.
• Bread or scones:Such as Indian Naan or French bread, suitable for dipping curry soup.
• Green salad:A tart salad can enhance the overall refreshing feeling and make the flavors more balanced.

How to store mature curry

The cooked curry can be placed in an airtight container and refrigerated for 1-2 days, and the flavor will be better as it matures. The flavors of the curry will further blend during the refrigeration process. It can be reheated before eating to enjoy the rich, mature flavor.

black curry

What is black curry?

Black curry is a curry dish featuring dark sauce, mainly originating from regions such as Japan and Thailand. Loved for its rich aroma and complex flavor, it is usually dark in color and has a slightly sweet and burnt aroma.

Characteristics of black curry

Characteristics of black curry include:

• Dark sauce:Made with deeply sautéed curry powder, caramel or black bean paste for a rich, dark color.
• Rich flavor:A variety of spices and seasonings are blended to create a rich flavor profile.
• Multiple combinations:Can be paired with meat, seafood or vegetables to meet different taste needs.

The making process of black curry

The process of making black curry usually involves the following steps:

1. Chop onions, garlic and ginger and sauté until fragrant to serve as the base for the curry.
2. Add curry powder or curry cubes and saute further.
3. Add dark seasonings such as dark soy sauce, caramel, or miso to darken the sauce.
4. Add the main ingredients such as meat or vegetables, stir-fry evenly, then add water or stock and simmer.
5. Simmer until the sauce thickens, then adjust salt and sugar to taste.

Common pairings with black curry

Black curry is usually paired with the following staple foods or ingredients:

• Rice:Rich black curry paired with fragrant white rice is the most classic combination.
• Udon noodles:The udon noodles combined with the curry are smooth and filling.
• Tonkatsu:The crispy fried pork cutlet paired with the rich sauce has a great flavor.

Nutritional value of black curry

The nutritional value of black curry will vary depending on the ingredients used, but it generally has:

• Rich in protein:Main ingredients from meat or legumes.
• Antioxidant ingredients:Curcumin in curry spices has antioxidant properties.
• Energy source:The carbohydrates and fats in the sauce and toppings provide a quick boost of energy.

Things to note about black curry

Although black curry is delicious, you need to pay attention to the following when eating it:

• Avoid overconsumption of high-calorie ingredients such as fried foods or too much sugar.
• For those who have salt requirements, you can choose a low-salt version or reduce the amount of sauce.

drinks

Tea

Tea is one of the oldest beverages in the world, originating in China and being widely consumed by people for thousands of years. Tea leaves are obtained from the Camellia sinensis tree (scientific name:Camellia sinensis) leaves, through different processing procedures, can produce different types of tea.

Classification of tea

• green tea: Without fermentation, it retains the natural color and aroma of tea and is rich in antioxidants.
• black tea: After complete fermentation, it becomes a reddish-brown tea soup with rich aroma and mellow taste.
• Oolong tea: Semi-fermented tea between green tea and black tea, with multi-layered aroma and flavor.
• white tea: Slightly fermented, retaining the natural shape and hairiness of the tea leaves, with a light and sweet flavor.
• black tea: After long fermentation, it usually becomes mellower over time, like Chinese Pu'er tea.

The effect of tea

Tea is rich in various health-promoting components, such as polyphenols, catechins and caffeine. Drinking tea helps with antioxidants, enhances metabolism, refreshes the mind, and has a positive impact on cardiovascular health.

tea drinking culture

Tea plays an important role in many cultures. For example, China has a long tradition of tea ceremony, which emphasizes the selection of tea leaves, tea brewing skills and the atmosphere of tea tasting; Japan has an exquisite tea ceremony ceremony that combines Zen and aesthetics and emphasizes the harmony of peace of mind and tea tasting. There are also differences in the way of drinking tea in different regions, such as afternoon tea in the UK, milk tea in India and mint tea in the Middle East.

in conclusion

Tea is not only a drink, but also a part of human life, health and culture. Whether it's green tea, black tea, or any other type of tea, each tea has a unique flavor and history that's worth savoring.

Matcha

What is matcha?

Matcha is a fine, powdered green tea ground from shade-grown tea leaves and is an important part of Japanese tea culture. Matcha is famous for its bright green color, strong tea aroma, and slightly bitter taste.

Matcha nutritional value

Matcha is rich in antioxidants, catechins and amino acids, which have refreshing, metabolism-stimulating, antioxidant and anti-aging effects. Plus, the caffeine and L-theanine in matcha provide long-lasting, smooth energy.

Common uses for matcha

• Matcha drinks:Used to make matcha latte, matcha milk tea, iced matcha and other drinks, which are rich and sweet.
• Matcha Dessert:Widely used in making matcha cake, matcha pudding, matcha ice cream, matcha cookies, etc.
• Matcha cuisine:Matcha powder can be used as a seasoning and added to noodles, dumpling wrappers or sauces to add flavor and color.
• Matcha as a health supplement:Matcha powder can be used in health drinks or paired with oats and cereals as an energy supplement.

Purchasing and Preserving Matcha

When purchasing matcha, look for products that are bright green in color and have a delicate texture. Matcha should be stored in a dry, cool place away from direct sunlight and moisture. It is recommended to use it as soon as possible after opening to maintain its optimal flavor and nutritional value.

How to make matcha

The traditional method of making matcha involves using a tea whisk to stir the matcha powder and hot water evenly until it bubbles. Modern methods allow you to mix matcha powder with milk and sugar to easily make a variety of creative drinks.

four seasons spring

Introduction

Sijichun is a type of tea originated in Taiwan. It is a lightly fermented oolong tea with a fresh and refreshing taste, with a light floral and fruity aroma. It is suitable for hot drinks or cold brewing.

feature

• The color of the tea soup is light yellow-green, clear and translucent.
• The taste is soft, with floral and fresh herbal notes.
• Suitable for cold brewing, the taste is sweet and not bitter.
• Low caffeine content, suitable for daily consumption.

Production process

1. When picking fresh tea leaves, young buds and young leaves are usually selected.
2. After withering in the sun, the tea leaves lose part of their moisture.
3. Lightly fermented, it retains its fresh aroma and sweet taste.
4. Twist and shape the tea leaves to curl and release the tea aroma.
5. Roasting and drying ensures the tea can be stored for a long time.

How to make tea

• Hot bubble:The water temperature is about 85°C, the soaking time is 30 seconds to 1 minute, and it can be flushed several times.
• Cold brew:Use room temperature or cold water and refrigerate for 6-8 hours. The tea soup will be sweet and refreshing.

Suitable for matching

• Light meals such as sandwiches and salads.
• Chinese snacks, such as mung bean cake and egg yolk cake.
• Desserts such as cheesecake and macarons.

Conclusion

Because of its fresh taste and unique flavor, Four Seasons Spring Tea is suitable for all tea drinking habits. Whether it is hot or cold brewing, it can show the sweetness and aroma of the tea leaves, making it an excellent choice for daily drinking.

winter film

Introduction

Dongpian is a special kind of oolong tea, which is a type of high mountain tea. It is mainly produced in high mountain tea areas in Taiwan, such as Alishan and Lishan. Dongpian tea leaves are picked during the last growth period of the tea tree in winter, so the leaves are relatively tender and have a fresh and sweet flavor with a unique floral and honey aroma.

feature

• Picked in winter, the leaves are tender and of high quality.
• The color of the tea is golden and translucent, and the taste is sweet and smooth.
• With elegant floral, fruity and honey aroma.
• It has high foaming resistance and can be washed back many times without losing its rich flavor.

Production process

1. The last buds are picked in winter, usually between December and January.
2. After withering, the tea leaves lose part of their moisture and enhance their aroma.
3. Lightly fermented (about 15-30%), retaining the fresh taste and floral aroma.
4. Twist and shape the tea leaves to curl and release the tea aroma.
5. Roasted at low temperature to ensure the tea leaves have pure flavor and are shelf-stable.

How to make tea

• Hot bubble:The water temperature is 90°C, the soaking time is about 1 minute, and it can be rinsed back 5-7 times.
• Cold brew:Soak it in cold water for 6-8 hours, and it will taste sweet and smooth.

Suitable for matching

• Light snacks, such as sesame cake and mung bean cake.
• Chinese refreshments, such as pineapple cakes and egg yolk cakes.
• Light meals such as sushi and light cheesecake.

Conclusion

Dongpien tea is loved by tea drinkers for its delicate taste and unique honey aroma. It has high foam resistance and is suitable for daily tea drinking. It is one of the treasures of Taiwan's high mountain oolong tea.

Tieguanyin Oolong Tea

Introduction

Tieguanyin is a semi-fermented oolong tea that originated in Anxi, Fujian, China, and is widely grown in Taiwan and other regions. Tieguanyin tea leaves are tight and thick, with a dark green color. After brewing, the tea soup is golden and translucent, with a rich floral aroma and unique Guanyin charm, and a long-lasting sweet aftertaste.

feature

• It is a type of oolong tea with a fermentation degree ranging from about 15% to 60%.
• The leaves are thick and the tea soup is golden or amber in color.
• With rich orchid fragrance and natural fruity fragrance.
• It has high foaming resistance and can be brewed multiple times, with distinct flavors each time.
• It is divided into different flavors such as light flavor, strong flavor, and aged type.

Production process

1. Pick fresh tea leaves, mainly young buds and strong leaves.
2. After withering in the sun, the water content of the tea leaves is reduced.
3. Shaking green fermentation promotes the oxidation of tea leaves and produces a unique aroma.
4. The cyanine is treated at high temperature to stop fermentation and maintain the flavor of the tea.
5. Twist and shape the tea leaves into a granular shape.
6. Roasting and drying enhances the tea aroma and ensures preservation quality.

How to make tea

• Hot bubble:The water temperature is 90-95°C, the soaking time is about 40 seconds, and it can be flushed 5-8 times.
• Cold brew:Soak in cold water for 8-10 hours, the tea will be sweet and smooth.

Suitable for matching

• Chinese snacks, such as pineapple cakes and sesame balls.
• Nuts, such as walnuts, cashews, and almonds.
• Baked goods such as cakes, cookies, moon cakes.

Conclusion

Tieguanyin tea is famous for its unique floral aroma and rich tea flavor. It is suitable for tea lovers who like mellow flavor. Whether brewed hot or cold, it can show its elegant flavor and is one of the classic oolong teas.

Oriental beauty tea

Introduction

Oriental Beauty Tea is a unique Taiwanese heavily fermented oolong tea with a fermentation degree of about 60% to 80%, which is between black tea and oolong tea. Its characteristic is that the tea leaves are sucked by small green leafhoppers and produce a natural honey aroma. The color of the tea soup is amber and ruddy, and the taste is sweet and smooth, with the aroma of ripe fruits and honey.

feature

• Using young buds and pekoe, the tea leaves are interlaced in five colors: white, red, yellow, green and brown.
• The tea soup is golden amber in color, with natural fruity and honey aroma.
• After high fermentation but without roasting, the tea leaves have a natural and pure aroma.
• It has a high sweetness and a mild and smooth taste, suitable for those who like sweet tea.

Production process

1. During the growth of tea leaves, small green leafhoppers suck the tea buds, causing the tea leaves to produce a unique aroma.
2. One heart and two leaves are manually picked by hand to ensure the quality of the tea.
3. Withering in the sun reduces the water content of the tea leaves and enhances the aroma of the tea.
4. Indoor fermentation, the fermentation degree is as high as 60-80%, forming a rich honey aroma.
5. Twist and shape the tea leaves to maintain a firm state.
6. Drying at low temperature preserves the aroma and flavor of tea.

How to make tea

• Hot bubble:The water temperature is 85-90°C, soak for 50 seconds, and can be flushed 4-6 times.
• Cold brew:Soak in cold water for 6-8 hours, the tea soup will be sweet and smooth.

Suitable for matching

• Fruits, such as pineapples, citrus, and apples.
• Pastries, such as macarons and light cheesecake.
• Nuts, such as walnuts, cashews, and almonds.

Conclusion

Oriental Beauty Tea is highly praised for its special honey aroma and ripe fruit aroma, and is known as the best tea. Its taste is delicate and elegant, suitable for tea tasting and collection. It is one of Taiwan's most representative specialty teas.

herbal tea

Herbal tea refers to a drink made by soaking dried flowers, leaves, fruits or herbs in hot water. Since most of them do not contain caffeine and have unique aroma and therapeutic effects, they have become a popular choice for those who pursue a healthy lifestyle.

Common types and effects

• Chamomile:Contains apigenin, which helps relax nerves, improve insomnia and soothe mood.
• Mint:Contains menthol, which can aid digestion, relieve bloating, and has a heat-clearing and refreshing effect.
• Rose:Rich in vitamin C, it can promote blood circulation, beautify the skin, and is suitable for regulating physiological functions.
• Roselle:It is rich in anthocyanins and organic acids, which can remove oil and greasiness, lower blood pressure and promote metabolism.
• Lavender:Mainly used to relieve anxiety and headaches and create a stable atmosphere for falling asleep.

Brewing suggestions

In order to preserve the volatile essential oils and nutrients in the plant, it is recommended to follow the following steps:

1. Water temperature:Use hot water between 90 and 95 degrees, and avoid using boiling water directly, which may cause some of the flowers and leaves to become bitter.
2. Proportion:It is recommended to use 150ml to 200ml of water per gram of dried flowers and herbs.
3. time:Cover and simmer for 5 to 10 minutes to release the aroma.
4. frequency:Most herbal teas can be brewed 2 or 3 times, but the aroma will fade significantly after the second time.

Drinking restrictions

coffee

What is coffee?

Coffee is a beverage made from coffee beans, known for its rich aroma and energizing effects. Coffee beans are actually the seeds of the coffee tree fruit. They are roasted and ground into coffee powder, which is then extracted with hot water to make a drink. Coffee has rich flavor levels, including fruity, nutty, floral, etc., and is loved by people all over the world.

Types of coffee

Coffee presents a variety of flavors and textures based on different roasting and brewing methods. The following are common types of coffee:

• Espresso:Quickly extracted with high-pressure hot water, it has a rich flavor and is the base of many coffee drinks.
• Americano:Adding hot water to espresso has a lighter taste, suitable for those who like a lighter flavor.
• Latte:Espresso coffee with plenty of steamed milk has a soft and smooth flavor.
• Cappuccino:Contains three layers of espresso, steamed milk and milk foam, giving it a rich taste.
• Mocha:Espresso with chocolate and milk, sweet and rich.

coffee making process

Coffee making involves the following steps:

• Planting and harvesting: Choose a suitable climate and altitude to cultivate coffee trees, and wait until the fruits are mature to harvest.
• Processing: Peel the coffee berries, ferment them, and then dry or wash them to obtain green coffee beans.
• Roasting: Roasting coffee beans at different temperatures and times to produce rich flavor.
• Grinding and brewing: Grind the roasted coffee beans into powder and choose the appropriate brewing method according to your preference.

Health Benefits of Coffee

Drinking coffee in moderation has a variety of health benefits, including refreshing your mind, improving concentration, enhancing metabolism, and more. The antioxidants in coffee help reduce the risk of certain diseases, such as cardiovascular disease and diabetes. However, excessive drinking may cause side effects such as insomnia and anxiety.

How to store coffee

Coffee should be stored in an airtight container away from light, air, and moisture to preserve flavor. It is recommended to brew the coffee beans as soon as possible after grinding them into powder to prevent the loss of aroma. Freezing can also extend the freshness of coffee beans, but frequent removal must be avoided to prevent moisture from affecting quality.

liquor

What is wine?

Wine is an alcoholic beverage made from natural sugar or starch through fermentation. Common alcoholic beverages include beer, wine, whiskey, liquor, etc. Wine has been part of human culture since ancient times, serving social, ceremonial and medicinal purposes.

Type of wine

Based on the production method and main ingredients, alcohol can be roughly divided into the following types:

• beer:It is made from malt and hops through fermentation and has a low alcohol concentration.
• wine:It is fermented from grapes, and the common ones are red wine, white wine and pink wine.
• Spirits:Increase alcohol concentration through distillation, such as whiskey, vodka, brandy, etc.
• rice wine:Made from fermented rice, such as sake and Chinese rice wine.

wine making process

The wine-making process varies by type, but generally includes the following steps:

• Choose raw materials such as malt, grapes or rice.
• Fermentation: Yeast is added to convert sugar into alcohol.
• Brewing or distilling: Different brewing or distilling methods determine the type and flavor of the wine.
• Maturation or aging: Some alcoholic beverages, such as whiskey and wine, are matured to add complex flavors.

Uses of wine

In addition to drinking, wine has other uses:

• cooking:Wine is often used to add flavor in cooking, such as beef stew in red wine and clams boiled in sake.
• Medical:In traditional Chinese medicine, wine has the effect of warming the meridians and dispersing cold.
• social contact:In many cultures, drinking is one of the important activities in social situations.

Things to note when drinking alcohol

Drinking alcohol should be done in moderation to avoid health effects. Alcohol abuse can negatively impact the liver, cardiovascular system, etc., and can lead to addiction. It is recommended that adults consume no more than moderate amounts of alcohol per day and avoid driving under the influence.

Restaurant

Michelin guide

Introduction

The Michelin Guide is one of the world's most influential restaurant evaluation guides. It was founded in 1900 by the French tire company Michelin. The guide uses professional judges to anonymously visit restaurants and rate them based on factors such as cuisine quality, innovation, service and environment.

star rating

• One star (★)-Excellent cuisine, worth a visit.
• Two stars (★★)- Excellent food, well worth a detour.
• Samsung (★★★)- Excellent cuisine, worth a special visit.

Other evaluation marks

• Bib Gourmand- Great value for money gourmet restaurant offering high quality and reasonably priced cuisine.
• Michelin Green Star- Recognize restaurants with outstanding performance in sustainable food and environmental protection.

Evaluation criteria

1. Food quality
2. Fusion of cooking techniques and flavors
3. Chef's creative expression
4. Overall consistency of dining experience
5. Whether the restaurant can maintain high standards over the long term

The impact of the Michelin Guide

Restaurants awarded Michelin stars usually attract a large number of gourmets and increase their international reputation. However, some chefs have chosen to withdraw their stars due to excessive pressure, demonstrating the challenges that this honor brings.

Conclusion

The Michelin Guide is not only a restaurant evaluation system, but also an important symbol of global food culture. Whether it is a star-rated restaurant or a Bib Gourmand recommendation, it provides a gourmet experience worth exploring, allowing gourmets to find the most suitable dining place according to their needs.

Taiwan Michelin restaurants

Overview of the number of star-rated restaurants

Coverage area

• Major cities such as Taipei, Taichung, Tainan, and Kaohsiung 　 Will be expanded to New Taipei City, Hsinchu City and Hsinchu County in 2025 　 Covering a total of 7 urban areas.

Important reference URL

• Michelin Guide Taiwan official website
• Complete list of 2024 Michelin restaurants

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