Friedjelly is a famous traditional specialty that has been opened in the capital of Song, which is colored and white, glittered and smooth. There's a poem that praises: "The ice's been scratching fish through, and the crystal teeth are cold. It tastes like nothing but acid." A wide variety of cool powders, such as beans, rice or tart, are diluted with appropriate quantities of water, boiled and condensed into blocks, commonly known as “cool powder”. Like pea powder, green bean powder, tarp powder, etc。
DUCK IS A DELICIOUS, CUISINE-FRIENDLY FOOD AND A MAJOR SOURCE OF VARIOUS CUISINE. IT IS COMMON TO SAY THAT THE “ROOSTER DUCK” IS FOUR LARGE SHOALS, THAT THE PROTEIN CONTENT OF DUCK IS MUCH HIGHER THAN THAT OF LIVESTOCK, AND THAT THE FAT CONTENT IS MODERATE AND EVENLY DISTRIBUTED. NUTRIENT EFFICACY 1. THE FOOD CONSUMED BY THE DEAD DUCKS IS MOSTLY AQUATIC ORGANISMS, SO THAT THEY ARE ODOURY, COLD, DYSENTERY AND KIDNEYS, AND HAVE THE EFFECT OF RETORT, DYSENTERY, DYSENTERY, DYSENTERY, DIARRHEA, SELF-CROWDING, SCREECHING, SCREECHING, SPLEENY AND SWELLING; AND TREATING INFIRMITY, INFIRMITY AND MALNUTRITION. THE VENOMOUS DUCK IS COLD AND THE HEN IS MILD. AND THOSE WHO ENTER THE OLD, WHITE, WHITE, AND FALL, WITH OLD, FAT DUCKS AND SEA CUCUMBERS, IT IS A GREAT REMEDY, AND THE ROASTED DUCK JUICE IS PERFECT FOR THE FIVE DIRTY SHADES AND THE FIERY HEAT. 3. PLASMA MEAT CO-COOKED WITH SEA BELTS, SOFTENING OF BLOOD VESSELS, LOWERING OF BLOOD PRESSURE, AND BETTER THERAPEUTIC EFFECTS ON GERONTOLOGICAL ARTERY SCLEROSIS AND HYPERTENSION, HEART DISEASE; NUTRITIONAL VALUE 1. DUCK MEAT CONTAINS ABUNDANT PROTEIN AND IS HIGHLY DIGESTIVE. IT'S EASY TO BE ABSORBED. 2. DUCK MEAT CONTAINS MORE VITAMIN B AND VITAMIN E THAN OTHER MEATS AND IS EFFECTIVE AGAINST FOOT ANEURYSMS, NEURITIS AND MULTIPLE INFLAMMATIONS, AS WELL AS AGAINST AGEING. 3. THE PROTEINS IN DUCK MEAT ARE ABOUT 16 ~25 PER CENT HIGHER THAN THE LIVESTOCK CONTENT, THE FAT IN DUCK MEAT IS ABOUT 7.5 PER CENT LOWER THAN THE PORK, THE FAT ACIDS CONTAIN UNSATURATED FATTY ACIDS AND SHORT CHAIN SATURATED FATTY ACIDS, THE MELTING POINT IS LOW AND THE DIGESTIVE ABSORPTION IS HIGHER。
