IN THE VIEW OF CHINESE DOCTORS, WINTER IS THE SEASON OF COLLECTION, WHICH IS THE BEST PLACE TO FEED, AND THE HEALTH CARE OF THE CHILDREN IS PARTICULARLY IMPORTANT, AND THE FEEDING HAS A ROLE THAT CANNOT BE REPLACED BY DRUGS. DURING THIS SUBSISTENCE SEASON, A NUTRITIOUS DISH IS MADE, THE BODY IS PROVIDED WITH SUFFICIENT HEAT, THE HEALTH OF THE FAMILY IS CARED FOR AND SUFFICIENT NUTRITION IS PROVIDED FOR NEXT SPRING. CABBAGE IS THE MOST SUITABLE FOOD FOR THE FAMILY IN WINTER, CHEAP AND DELICIOUS, BUT IT TAKES A LOT OF EFFORT TO MAKE A FAMILY'S FAVORITE FOOD, VINEGAR, SAUERKRAUT, SAUERKRAUT, SAUERKRAUT, AND SO ON. EVERY FAMILY MUST HAVE EATEN IT IN WINTER. I'VE MADE A LOT OF CUISINE IN THE WINTER, AND THE MUSHROOMS HAVE BEEN GIVEN GREEN FOOD WITHOUT DRUGS BY MY RELATIVES, SO I'M COMFORTABLE WITH IT, AND IT'S VERY OFTEN COOKED WITH FIRE, AND IN THIS COLD WINTER, I'VE MADE A HOT POT OF CUISINE FOR MY FAMILY, WARM AND BODY, BUT IT'S DELICIOUS AND SOFT. THE AIR IS PARTICULARLY DRY DURING THE AUTUMN AND WINTER SEASONS, AND COLD WINDS CAUSE GREAT DAMAGE TO HUMAN SKIN. CABBAGE CONTAINS A WEALTH OF VITAMIN C, VITAMIN E AND A LOT OF CABBAGE, WHICH CAN PROVIDE GOOD SKIN AND PIGMENTATION. CABBAGE IS RICH IN THICK FIBRES, WHICH NOT ONLY EMBEZZLES THE INTESTINES, PROMOTES DETOXIFICATION, STIMULATES GASTROINTESTINAL CREEPING, PROMOTES EXCRETION AND HELPS DIGESTIVE (INDIGESTION) FUNCTIONS. IT WORKS WELL TO PREVENT INTESTINAL CANCER。
Last time I baked sweet chestnuts, family and friends said it was delicious. The sister-in-law ate and said it was delicious, so he baked it again, and asked her to bring it home for the little nephew, who liked it, and called me after eating it: "The aunt will bake it more next time, I'll give it to the little friend, I'll eat the little friend's mouth." I was told by my daughter that my elbows were turned out, that my brother was baked so much, that I was left too few. The first time I did this, my daughter and husband always praised the combination of chestnuts and almond mushrooms, because they were better than chickens, and it seemed like they had a good match. The apricot fungus is fat and soft, especially when the bacterium tissue is dense, strong, white, all available for consumption, and the bacterium is smoother and cooler than the bacterium cover, known as "The king of the mushrooms", "Drybroom mushrooms" and has a pleasant apricot and abalone-like taste. Apricot mushrooms can decompress, reduce cholesterol, digest and improve immunity。
THE GUANGDONG KITCHEN IS DIVIDED INTO THREE MAIN CATEGORIES: PICKLES, SHOALS AND CUISINE. THE WIDE VARIETY OF PICKERS AND VARIETIES OF BERYLLIUM, THE LONG COASTLINES AND THE ABUNDANCE OF SEAFOOD IN THE TIDES, HAVE DETERMINED THAT MORE CUISINE IS BASED ON SEAFOOD, AND THAT MORE POULTRY AND RIVER FRESH IS USED IN DOMESTIC VEGETABLES. THE FISH DRIED TODAY IS A COMMON MATERIAL FOR DOMESTIC FOOD, AND ALMOST EVERY RESTAURANT HAS A LOT OF IT MADE OF IT, WHICH IS STEAMED, MADE, MADE, MADE, MADE, AND USED. SEVEN YEARS IN SHENZHEN, I'VE BEEN OUT LOOKING FOR FOOD FOR A FEW YEARS, EITHER IN HERBS OR IN CUISINE, OR EVERYWHERE, WITH LITTLE FOOD. IT MAY HAVE SOMETHING TO DO WITH THE BAD THINGS I'VE ALWAYS WANTED TO EAT, AND I'M SURE I'M GOING TO PICK THE BEST AND LOOK AT THE BEST, AND SOME THAT LOOK BAD, AND I'M GOING TO HAVE TO SAY IT'S GOOD WHEN SOMEONE ELSE EATS IT. IT'S USUALLY BETTER THAN SELLING, SO I IGNORED IT. UP UNTIL THE BEGINNING OF THE YEAR, I HAD A FEW DAYS IN THE SOUTH OF QUINSHAN, WHERE I HAD A GOOD FEELING TO EAT FOR A FEW DAYS, ESPECIALLY WITH REGARD TO CUISINE AND RIVERFISH. BEFORE THAT, I HAD A SHADOW OF FISH DRYING. I HAD AN M.M. HUNAN IN MY DORMITORY EVERY TIME I CAME BACK FROM A VACATION, AND I LOVED IT, BUT I WENT BACK TO SCHOOL FOR A FEW MONTHS, BECAUSE, BY ACCIDENT, MY BELOVED ROSE FISH WERE STUCK IN THEIR THROATS AND I COULDN'T SLEEP, AND I COULDN'T SEE HOW MANY TIMES I RAN, COULDN'T SEE ANYTHING STUCK IN MY LARYNX, I HAD TO DO WITH MY STOMACH GLASSES, I DIDN'T SEE ANYTHING, I JUST SAW A LOT OF SCRATCHES THAT WERE SAID TO BE DEEP, AND I DIDN'T REMEMBER HOW LONG THEY WERE GOING ON. THE TRIP TO SOUTH QUINSHAN AT THE BEGINNING OF THE YEAR WAS WITH A FRIEND, WHO HAD BEEN THERE MANY TIMES AND WAS FAMILIAR WITH THE AREA, SO SHE ORDERED FOOD EVERY DAY, HAD FISH DRY, AND AT LEAST HALF OF THAT FISH DRIED UP. I'M SURPRISED. IS IT THAT GOOD? I HAD A LOT OF BAD THINGS AND CURIOSITY, SO I COULDN'T HELP BUT ASK HER, "IS IT THAT GOOD?" SHE DIDN'T SAY ANYTHING, JUST THROW ME ONE, AND I HAD TO EAT IT, COMPLETELY SUBVERTING MY PREVIOUS IMPRESSION OF FISH DOING IT, BUT IT WASN'T SO HARD, IT TASTED SO GOOD. WHEN NANKUNSHAN CAME BACK, HE NEVER ATE ANY MORE FISH, AND LAST WEEK HE WENT TO HIS SISTER'S HOUSE TO BUY RICE WINE AT THE FARM HOUSE'S SPECIALTY SHOP, WHERE HE TRIED TO RECOMMEND THEM TO ME (AS FAR AS THE NATURE OF HIS WILDNESS IS CONCERNED, WE WON'T DISCUSS IT HERE). HE DIDN'T WANT TO BUY IT, BUT I BOUGHT IT WITH A WARM HEART. THE STORE TAUGHT ME HOW TO USE GINGER. BUT I REMEMBER EATING SOYA AND PEPPERS IN NANKUNSHAN, HE MADE IT HIMSELF。
Beef is rich in proteins, amino acid composition is closer to human needs than pork and increases the body ' s resistance to disease. It is applied to people who have a moderate downfall, a short-temperature, cortex acid, chronic anaemia and a dizziness. Beef should not be eaten often, once a week. Beef is not easily decompressed, and a mountain, an orange peel or a little tea leaves can make it perishable. The muscular fibres of beef are rougher than digestive, with higher cholesterol and fat, so it is not appropriate for the elderly, young children and those with weak digestive capacity to eat more or to eat fertilized beef properly. Western modern medical studies have found that beef is red meat, contains a stench of acetylene and is overingestion of unhealthy health. Persons suffering from skin, liver and kidney diseases should be carefully fed。
