Duck meat: The fatty acids in duck meat have a low melting point and are easy to digest. It contains more B vitamins and vitamin E than other meats. It can effectively resist beriberi, neuritis and various inflammations, and can also resist aging. Duck meat is rich in niacin, which is one of the two important coenzymes in the human body and has a protective effect on patients with heart diseases such as myocardial infarction. Duck meat is cold in nature, cold in nature, sweet and salty in taste, and is mainly used to replenish fatigue. Nourishing the yin of the five internal organs, clearing the heat caused by deficiency and fatigue, replenishing blood and promoting water, nourishing the stomach and promoting saliva, relieving cough and self-convulsion, and eliminating snails accumulation. It is suitable for most people, especially for patients with body heat, excessive heat, weakness, lack of food, constipation, edema, heart disease, cancer and patients after radiotherapy and chemotherapy.
Ingredients: rice,bean paste,kiwifruit,tomatoes,potatoes,pork belly,quail eggs,salad dressing,sausage,laver,lettuce leaves,sushi vinegar
