【飲食文化衝擊】生吃就是野蠻人飲食嗎?
⭐生吃會增加脾胃負擔
⭐容易腹瀉人士要格外小心
#星期六隻眼閉
從前不敢生吃的食物 / 真的可以生吃嗎?
幼稚園生都知道:食物要煮熟才能吃。但人越大,眼界越開闊,小時候煮熟才吃的東西,長大了發現原來都可以生吃!以下食物你覺得生吃還是熟吃美味呢?
🌽 白粟米
粟米煮法多樣,但北海道白粟米可以當水果般生食,號稱是世界上最甜的粟米。
🐟 魚
刺身是日本的經典料理,將新鮮魚類、貝類切片,配以山葵、醬油食用,不少人對刺身為之瘋狂,不過大量進食要當心吃下寄生蟲。
🥚 雞蛋
日本人喜歡用生雞蛋拌飯吃,然而並非所有雞蛋都可以生吃,日本產雞蛋由下蛋日開始計算,21天內可以生吃,蛋盒上印的最佳食用期限就是可以生吃的期限。
🐮 牛肉/雞肉
法國菜的經典前菜Steak tartare韃靼牛肉,將生牛肉剁碎,混合香料及生雞蛋製成,除了牛肉亦有韃靼雞肉,日本亦有餐廳供應雞肉刺身,你敢試嗎?
🦀 蟹
醬油蟹是著名的韓國菜,將生蟹放在醬油中醃製而成,江蘇、上海等地亦有生醉蟹的做法,用酒將生蟹醃製而成。要注意吃生蟹有機會感染肺吸蟲病、霍亂等疾病。
🐙 活章魚
活章魚是韓國的傳統菜式,將仍然鮮蹦活跳的章魚直接放進嘴裡,章魚觸鬚吸盤有機會吸住人的嘴巴、舌頭甚至食道,有機會導致窒息,可說是玩命的飲食體驗。
中醫理論認為生冷食物有違養生原則,「生」是指未煮過的食物,「冷」是指低於室溫的食物,進食生冷食物容易損傷陽氣及脾胃,令體內產生濕、痰等。而且未經煮熟的食物容易附有細菌及寄生蟲,任何調味料例如醋、酒、蒜頭、辣椒等均不能將之消滅,吃後輕則消化不良,重則食物中毒,大家進食前要三思。
留言或按讚👍🏻支持一下我們吧!❤️ 歡迎 Follow 我們獲得更多養生資訊。
Can we eat them raw?
Even kindergarteners know that cooked foods are safe to eat. As we grow older and are exposed to new knowledge, we realize there are some foods that can actually be eaten raw!
Do you enjoy eating the following foods raw or cooked?
🌽 White corn
There are many ways to cook white corn, but the Hokkaido white corn, known to be the sweetest corn in the world, can be eaten raw.
🐟 Fish
Sashimi is a classic dish in Japanese cuisine. We can slice fresh raw fish and shellfish and eat them with wasabi and soy sauce. Many people enjoy sashimi, but do beware of the parasites that might enter the body if we consume them excessively.
🥚 Egg
Japanese enjoy mixing raw eggs into their rice, but not all eggs can be eaten raw. Eggs that are produced in Japan can be eaten raw within the first 21 days. Do watch out for the expiry date for raw consumption on the packaging.
🐮 Beef/chicken
Steak tartare is a classic French dish, and it is made of mixed minced raw beef, spices, and raw eggs. Besides steak tartare, there is also chicken tartare. In some Japanese restaurants, they serve chicken sashimi too. Would you be willing to give that a shot?
🦀 Crab
Soy sauce marinated crab is famous in Korean cuisine, and the crabs used in the dish are uncooked. Likewise, in Jiangsu and Shanghai, there are also people who marinate raw crabs with wine. Do note that eating raw crabs can increase the risks of getting the Paragonimus infection (lung infection caused by parasites called paragonimus) and cholera.
🐙 Live octopus
In traditional Korean cuisine, raw octopus is served. While diners would consume live octopuses as they are, the mollusks’ arms might cling onto the mouth, tongue, and even esophagus, suffocating the diners.
The Chinese Medicine theories believe that eating raw and cold food is not good for the wellbeing of the body. ‘Raw’ refers to uncooked foods, whereas ‘cold’ refers to foods that are below room temperature. Eating raw and cold foods can damage the yang energy, the spleen, and the stomach, and it would cause the body to accumulate phlegm and dampness.
Uncooked foods may also become a growing site for bacteria and parasites. Seasonings like vinegar, wine, garlic, and chili are not effective in wiping out the bacteria and parasites. Some might experience a mild indigestion after consuming uncooked foods, but in more severe cases, individuals might experience food poisoning. Hence, we need to be more cautious.
Comment below or like 👍🏻 this post to support us. ❤️ Follow us for more healthy living tips.
#男 #女 #腹瀉
同時也有7部Youtube影片,追蹤數超過40萬的網紅糖餃子Sweet Dumpling,也在其Youtube影片中提到,Hi, everyone. :) Today we'll show you how to make a delicious & famous Japanese /Hokkaido biscuit snack: Rum Raisin Butter Sandwich Cookies. It’s ti...
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天頤 Yi | 中菜 Omakase
中國菜講究鑊氣盪熱,份量豐富易於共享。因此以廚師發辦(Omakase)形式呈現中國八大菜系,相信在亞州暫時就只有摩柏斯21樓的天頤在做這件聽起來有點吃力不討好的美食任務。
The Chinese culinary tradition tends to emphasize on the concept of abundance, and so the cuisine has a penchant for family style service. As such, Yi at the Morpheus, with a focus on representing the 8 regional cuisines of China in a tasting menu format, has its work cut out for it.
但中菜「不時不食,突顯食材原味」的烹調邏輯,在天頤范主廚對時令愈見成熟的敏感度和烹飪技術配合下,玩起 Omakase,卻令人悟出粵菜中隱含著的美感、靈活多變和食味之豐富。
Executive Chef Fam, with his acuity to seasonality and wealth of knowledge in cooking techniques, is able to create an omakase experience that highlights Chinese seasonal produce as well as the cuisine's beauty and dynamism.
在半年後重開的天頤,摒棄了以往菜式每日改變的堅持,重新設計了每月推出陳新,以時令節氣為靈感的12道菜式菜單,令餐廳能更專心提升客人用餐體驗。
Reopening after a 5-month hiatus, Yi's tasting menu is now inspired by the Chinese solar terms and changing monthly, rather than daily, so that there's more attention paid to the dining experience.
菜單:「夏至」(圖1)
第一道|毛蟹:魚籽|糟鹵 (圖2)
開首第一道菜,往往代表菜單規格的標桿和誠意的表述。這道菜把北海道毛蟹、伊朗魚籽醬和中式糟鹵的三種 umami ,碰撞出細膩複雜的味道層次。毛蟹是至陰至柔的細嫩、魚籽醬則富有爆發力,最後再收斂到糟鹵的陳酒甘甜氣息。
Course 1 - Horsehair Crab: caviar, rice wine lee
Combining three ingredients rich in umami: the delicate Hokkaido horsehair crab, the explosive Iranian caviar, and the lingering depth of a Chinese pickle sauce made with aged rice wine lee, this dish confers a complex yet harmonious savoriness, setting the course for the rest of the menu.
第二道|鮑魚:南非鮮鮑|紅燒(圖3)
鮮鮑雖然在風味上不及干鮑濃厚,但卻保留了鮑魚的本味和彈性。即席紅燒呈上,菜式充滿美感又能留住溫度。
Course 2 - Abalone: fresh South African abalone, red-braised
While fresh abalone doesn't have as much umami as its dried counterpart, it retains its natural flavors and al dente texture. The dish is finished and sauced tableside, providing a show as well as preserving the optimal serving temperature.
第三道|湯:花膠|菌(圖4)
深海鱸魚花膠的鮮美,貫穿了這道顏色慢熬至金黃色的老火雞湯。溫潤舒暢的味道,最後以意大利豬臉頰肉碎提鮮。
Course 3 - Soup: fish maw, mushroom
The gelatin-rich seabass fish maw is pillowed in a glistening golden stock made with stewing hen, with a sprinkle of minced iberico pork cheek. It's soothing and nourishing, just as chicken soup should be.
第四道|黑喉鯛:欖豉(圖5)
全晚最愛的一道菜式。把粵菜家常蒸魚要做到極致,范主廚決定從每個細節入手。
黑喉鯛肉質較清新緊嫩,適合於夏天享用。先取其鯛魚骨,以5-6小時「吊」成魚清湯,再把黑喉鯛最緊嫩的魚腩部分,用魚清湯以「蒸氣浴」的方式即席(圖6)把魚腩蒸至剛熟後,佐以秘制欖豉和頭抽享用,口腔一下子鮮成了汪洋。
Course 4 - Nodoguro: preserved olives
For the fish course, Chef Fam uses the leaner summer nodoguro in an elevated version of traditional Cantonese streamed fish. The fish bones are used to make a fish stock, which is used to steam the fish belly in a "hammam" tableside. Topped with preserved olives and premium soy sauce, this dish brims with umami. This is my favorite dish of the night.
第五道|龍蝦:杭椒|爆炒(圖7)
爆炒是粵菜的精髓,爆炒龍蝦更是相當考慮廚師功力,那一剎那的火喉掌控,足以定斷龍蝦的爽甜度。以鑲了豬肉的杭椒和龍蝦爆炒,惹味非常火喉精準。
Course 5 - Lobster: Chinese chili, stirfry
Stirfry is a quintessential Cantonese cooking technique. And stirfrying an ingredient like lobster, requires precise control of heat and timing. The lobster here is stirfried with pork-stuffed Chinese chili, and it's timed to perfection.
第六道|和牛:松露|爆炒(圖8)
以鹿兒島A4和牛跟雞樅菌爆炒,再即席上演一場松露雨,塔斯曼尼亞冬季黑松露為肉味添上豔麗氣場。
Course 6 - Wagyu: truffle, stirfry
The Kahoshima A4 wagyu is stirfried with chanterelle mushroom, and the finished dish is topped with a confetti of shaved Tasmanian black truffle, adding to the aroma.
第七道|乳鴿:香芧|吊燒(圖9)
天頤的招牌菜。師父為了把香芧入味於23日大的石歧妙齡乳鴿,想盡了千方百計。先在滷水中加入香茅生浸乳鴿,再在上桌時佐以煙燻香茅葉,最後現點即炸至皮脆多汁,拍照多一秒也嫌太久。(並附上檸檬水洗手,很貼心的服務細節。)
Course 7 - Pigeon : lemongrass, crisped
This is Yi's signature dish. Chef braises the 23-day-old squab in a lemongrass infused master stock, deep fries it to create the crispy skin, then smokes it with burned lemongrass tableside. There is no pretty way to eat this, and so the server provides a side of lemon water for hand washing. A thoughtful touch.
清清味蕾:番厘茄啫喱配話梅泡沫(圖10左上)
把番茄和話梅的譽瓏軒經典組合拆解重組。番茄一口咬下,是帶有自然舒爽酸味的啫喱。一份小啫喱便要用上3-4個日本番茄澄清吊汁炮製,配上話梅泡沫,這道過場小品的呈現和構成都充滿想法,酸甜味道具衝擊性。
Palate cleanser: Tomato gelee with preserved plum espuma
This is an homage to the Jade Dragon signature snack. One slice of this deconstructed tomato requires the juice of 3-4 full tomatoes. Paired with preserved plum espuma, this bite-sized flavor bomb packs a sweet and sour punch.
第八道|菜:松茸|上湯(圖10右上)
這道菜充滿夏季時令性。以「地三鮮」為靈感,有時令的覓菜嫩葉,和經香烤後風味更濃厚的松茸。最後佐以烏魚子提鮮。
Course 8 - Veg : matsutake, stock
This dish is the epitome of summer. Inspired by a northern Chinese peasant dish called disanxian (literally "3 treasures of the earth," originally a stirfry of potato, eggolant, and green pepper), this dish sets out to provide the best of summer. Using fresh shoots of amarath as bed, the dish is topped with grilled mastsutake and a generous sprinkle of mullet roe for maximum umami.
第九道|香苗:海膽|鹹飯(圖10 左下)
薑蔥、豬油渣和海膽的搭配,就是簡單純粹的美味!如果能做到粵式煲仔飯「咋咋聲」的熱鍋焦香會更完美。
Course 9 - Rice : sea urchin, Minnan salty rice
Pairing allium, crackling, and sea urchin, this play on the Minnan classic is simple but delectable. If this can be combined with a sizzling Cantonese claypot to create a tahdig, it would have been even more amazing.
第十道|椰皇:雪燕|蘆薈(圖10 右下)
夏天是享用椰皇的時令季節,加上滋陰養顏的雪燕牛奶布甸和有助消化的蘆薈,嘗用此甜品後,當下有什麼燥熱也頓時消除。
Course 10 - Coconut: tragacanth, aloe vera
No summer menu is complete without coconut. This refreshing coconut panna cotta is topped with tragacanth (natural resin from an Asian legume tree) and flesh of an aloe plant. It's the perfect antidote to the summer heat.
hokkaido temperature 在 ลงทุนแมน Facebook 的最佳解答
ฮอกไกโด เกาะแห่ง ขนม-นม-เนย ของญี่ปุ่น /โดย ลงทุนแมน
หากพูดถึงฮอกไกโดแล้ว สิ่งแรกที่หลายๆ คนจะนึกถึงก็คงเป็น สภาพอากาศที่หนาวกว่าเกาะอื่นๆ ในญี่ปุ่น
รู้หรือไม่ว่า ฮอกไกโด นอกจากจะเป็นแหล่งท่องเที่ยว สำหรับคนที่ชื่นชอบหิมะและสกี
ก็ยังเป็นแหล่งทางการเกษตรและปศุสัตว์สำคัญของญี่ปุ่นด้วย
...Continue ReadingHokkaido Island of Snack - Milk - Butter of Japan / By Investman
If it comes to Hokkaido, the first thing that many people will think about is colder weather than other islands in Japan.
Did you know that Hokkaido is in addition to attractions for snow and ski lovers?
It's also an important source of agriculture and livestock of Japan.
Did you know more than 50 % of cows milk is produced in Hokkaido Island?
And that's why Hokkaido cow's milk becomes an important ingredient in Japanese food and snacks.
So why does Hokkaido's milk taste better than other places?
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World economy 1,000 years. 6th typing.
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All that matters is about the temperature on Hokkaido Island.
Due to the north end of Japan
Make Hokkaido cooler than other islands
Especially in summer with cool weather, average temperature is around 24 degrees Celsius.
With the weather conditions plus extensive natural farming areas
Make the cows here grow well and make the quality of cow's milk tasty. Follow along.
And of course, even Hokkaido beef is popular as well.
In addition to cow's milk, Hokkaido is also the country's other agricultural crops such as potatoes, corn, wheat, soybeans.
The following story makes Hokkaido have many brands using these raw materials. Many shops are popular in Japan and abroad including Thailand.
So what are the brands made from Hokkaido?
Starting from a famous brand of cheesecake like LeTAO. It's a cheesecake from Hokkaido.
Make the cheesecake sweeter than other shops. It's trendy. It's popular all over Japan and tourists like it at cuddle hrs. Buy it home, so it's expanding to foreign countries.
Or another popular souvenir snack. It's Shiroi Koibito or Shiroico Ibito.
Ishiya's Chocolate Stuffed Cookies, which can generate sales of up to 4,270 million Baht in 2018
Finally, another brand is a brand made about dairy products originated from Hokkaido Island. This company is named Megmilk Snow Brand.
And this company is also listed on the Japanese Stock Exchange.
With the first product that is popular, Hokkaido Fresh Butter. Snow Brand Hokkaido Butter
Also Megmilk Snow Brand has many more products like cheese, condensed milk, yogurt, which still focus on using Hokkaido raw materials.
In 2019, Megmilk Snow Brand company has total income of 170,000 million Baht.
And recently, the company is worth up to 51,000 million baht.
When I get here, I should show you.
In fact, Hokkaido plays a very important role in Japan's agricultural and livestock productivity. It's like a big kitchen that produces many Japanese foods each year.
And these raw materials make up many famous brands that make a difference, not just in the country.
But internationally.
Some provinces of Thailand can also be made in Hokkaido, but it takes collaboration from both local and public governance to make local products famous and can be sold all over the country, including worldwide.
Ending with interesting information
Did you know the name Hokkaido was just set up from the annexation of this land to be part of Japan in 1869?
In the past, Japan wasn't paying attention because it was cold and couldn't plant rice. But when the Japanese government was studied in USA with similar climate and terrain.
And found out Hokkaido is suitable for raising livestock, so Hokkaido has been transformed into an important country's source of livestock..
╔═══════════╗
If you want to know the possibility of the world economy, you must understand the
World economy 1,000 years. 6th typing.
Order at (get 10 % discount from the cover price of 350 baht)
Lazada: https://www.lazada.co.th/products/1000-i714570154-s1368712682.html
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References
-https://www.meg-snow.com/english/cms/wp-content/uploads/IntegratedReports2019.pdf
-https://finance.yahoo.com/quote/2270.T?p=2270.T&.tsrc=fin-srch
-https://readthecloud.co/scoop-hokkaido-cow/
-http://www.pref.hokkaido.lg.jp/ns/nsi/genjyou_english_3101.pdf
-https://www.tsunagujapan.com/a-guide-on-hokkaido-s-weather-climate/Translated
hokkaido temperature 在 糖餃子Sweet Dumpling Youtube 的精選貼文
Hi, everyone. :) Today we'll show you how to make a delicious & famous Japanese /Hokkaido biscuit snack: Rum Raisin Butter Sandwich Cookies.
It’s time for cookies!
These crispy sandwich cookies are filled with a flavor rum raisins and a fluffy buttercream frosting. The taste is exquisite!! They are my favorite cookies of all time. And they’re super easy to make too.
In this recipe, we use italian meringue to make the buttercream, and french pastry to make the cookies. Can you imagine how wonderful the taste when combined with rum raisins? I recommend this recipe for you strongly, hope you like this video. Enjoy. :)
This is an #ASMR ver, you can check out the other ver that with BGM and Voices in Chinese if you like:
https://youtu.be/hpvA6lDhzlQ
------------------------
Rum Raisin Butter Sand Recipe
☞ baking mold: 2" square cookie cutter, can make 20-22 cookies
Ingredients
✎ For Cookies
egg 1
unsalted butter 100g
almond flour 90g, finely ground
powdered sugar 55g
cake flour 110g
✎ For Italian Buttercream
unsalted butter 120g
granulated sugar 55g
water 18g
egg white 30g
✎ For Rum Raisin
rum 40g
raisins 70g
✎ Instructions
☞ Rum Raisins
1. Soak the 70g raisins with hot water and stirring by a scoop for 2-3 minutes to
2. Remove the raisins, drain and pat dry with a paper towel.
3. Prepare a jar or any container with a lid. Place the raisins in the jar and pour 40g Rum. Close up the lid, and give it a shake to let the raisins quickly soak up the rum.
☞ For cookies
1. Cream the softened butter until light and fluffy.
2. Add powdered sugar until well blended and well combined.
3. Add an egg, mix to combine, scraping down the sides of the bowl after each part. It takes time. Be patient. :)
4. Sift almond flour in the bowl, blended to mix well.
5. Sift flour and mix and blend until the dough just begins to come together.But don't over mix.
6. Transfer the dough on a plastic wrap, shape the dough slightly, and chill in refrigerator for 30 minutes.
7. Remove the plastic wrap and roll out the dough to 0.4cm thick. Freeze the dough for 20 minutes.
8. Cut the shapes out of the dough. We use 2" square cutter. You can also cut it into 4x8cm by knife.
9. Preheat the oven to 160C, bake for 15-18 minutes.
10. Remove the cookies from the oven and let them cool completely.
☞ For Italian buttercream
1. Add 30g egg white into to bowl, add a pinch of salt and few drops of lemon juice, whisk them until soft peak.
2. Add 55g sugar and 18g water into a pot and place on medium-low heat until temperature reads 117C. Remove from heat.
3. At the same time, drizzle the sugar syrup into the beaten egg whites slowly and turn the hand mixer to the highest speed until the sugar syrup has been added. Turn the mixer down to low speed until the meringue is completely cool.
4. For a wonderful emulsion, don't put all softened butter in at a time, you can add it in 3 times, and beat in medium speed until butter is combined. Turn the mixer to high speed to beat for extra 2 minutes, then you will get a silky texture buttercream.
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#RumRaisinButterSand
#cookies
#eastrecipes
![post-title](https://i.ytimg.com/vi/mGQxB2rCCWI/hqdefault.jpg)
hokkaido temperature 在 Savoury Days Kitchen Youtube 的最佳貼文
(ENG sub & Tiếng Việt) This is one of my favourite recipes for soft butter bread. The tangzhong part gives the buns/ bread a super soft and fluffy, and moist texture, which helps the buns to last for at least 2 - 3 days (kept at room temperature). Butter adds richness and more tenderness to the texture. You can use this dough with any kinds of fillings to your taste, such as nuttela, chocolate, cinnamon raisins, sausages, jambon, ect.
INGREDIENTS
A. Tangzhong
20 grams bread flour
100 grams water
(cook on medium heat until thickened, let cool completely)
B. Bread dough
200 grams bread flour
80 grams tangzhong
1 egg - medium sized
30 grams granulated sugar
20 grams milk powder
4 grams instant yeast
50 ml water
35 grams butter - softened but not melted yet
1 egg, lightly beaten for egg wash
Topping: mozzarella cheese, Italian mixed herbs
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Đây là một công thức bánh mì rất ngon mà mình rất thích. Phần tangzhong giúp cho thớ bánh mềm nhẹ xốp và ẩm, nên bánh có thể để qua vài ngày mà không khô. Bơ giúp cho bánh thêm thơm và cả mềm nữa. Với vỏ bánh này, các bạn có thể dùng với bất kì loại nhân nào nhé, từ nhân ngọt như nutella, chocolate cho tới nhân xúc xích, phô mai...
Nguyên liệu
A. Tangzhong
20 gram bột làm bánh mì (bột số 13)
100 ml nước
B. Phần bột bánh mì
200 gram bột làm bánh mì (bột số 13)
80 gram tangzhong (lấy từ phần A)
1 quả trứng (50 gram/quả không tính vỏ hoặc 60 gram/quả cả vỏ)
30 gram đường bột
20 gram sữa bột
4 gram men
50 ml nước
35 gram bơ rất mềm nhưng chưa chảy nước
1 quả trứng đánh tan nhẹ để quét mặt bánh
topping: phomai Mozzarella và lá thơm của Ý (ở VN có thể mua trong Vinmart, loại Italian seasoning)
![post-title](https://i.ytimg.com/vi/MZHVGI60c7Q/hqdefault.jpg)
hokkaido temperature 在 Savoury Days Kitchen Youtube 的最佳貼文
Danh mục chi tiết các nguyên liệu và các mẹo để pha trà thơm ngon hơn có tại website Savoury Days, các bạn xem ở đây nhé: http://www.savourydays.com/cach-lam-3-loai-milk-foam-voi-tra-sua/
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Iced tea and milk foam are favourite drinks during Summer of many people. Here are some suggestions for you to make them at home:
Ingredients
A. Black tea with sea salted milk foam
2 tbsp black tea
3/4 cup (180 ml) hot water
1 tbsp sugar for the tea
1 tbsp milk foam
1 tsp sugar for the milk foam
3 tbsp milk
1 cup ice cubes
B. Earl Grey milk tea with cheese foam
2 tbsp Earl Grey tea
3/4 cup hot water
1 tbsp milk powder
1 tbsp sugar for the tea
2 tbsp kem cream cheese - soft at room temperature
2 tbsp whipping cream
1 tsp sugar for the foam
1 - 2 tsp milk
1/8 tsp salt
C. Oolong tea with Hokkaido milk foam
1 tbsp Oolong tea
3/4 cup hot water
1 tbsp sugar for the tea
2 tbsp whipping cream
1 tbsp milk
1 tsp dry milk powder
1 tsp milk foam
1 tsp sugar for the foam
If you don't have milk foam powder, you can follow these recipes instead:
A. For the sea salted milk foam
2 tbsp whipping cream
1 tsp sugar
1/8 tsp salt
whip till very stiff then add 2 - 3 tsp milk gradually. Mix well while adding milk and stop when the milk foam reach your desired consistency.
B. For the Hokkaido milk foam
2 tbsp heavy cream
1 tsp milk
1 tsp sugar
1/8 tsp salt
whip till thick and foamy
![post-title](https://i.ytimg.com/vi/QyYMWD2ADMo/hqdefault.jpg)
hokkaido temperature 在 Hokkaido's Coldest Town at night | Below -30℃ (-19 ) 的推薦與評價
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I'm in North Hokkaido's Rikubetsu, the coldest town in Japan and It's getting awfully cold tonight! How low can it go? ... <看更多>
hokkaido temperature 在 北海道旅遊的竅門/ Hokkaido Travel Tips - Facebook 的推薦與評價
Warm. The highest temperature during the day is almost 20 degrees. But it rapidly goes down next week.... ... <看更多>