【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1部Youtube影片,追蹤數超過19萬的網紅Pin Cheng Ji,也在其Youtube影片中提到,#品城記 #探店 #廣州#江浙菜#大閘蟹 一個人來吃確實貴了點,但招待親友、客戶,這裡還是很適合的! 中秋前,嘉升去陽澄湖吃了一次大閘蟹,同時,也將那邊的大閘蟹引進到了我們品城記商城。不過,那期節目出街後,就有很多股東跟我們說,大閘蟹買回家又要洗、又要蒸,始終覺得麻煩了點;廣州有沒有比較好的吃大閘蟹...
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jiangsu cuisine 在 Jane黄明慧 Facebook 的精選貼文
【#不同凡飨】中国国宴上的淮扬菜讲究精湛刀工,不仅刀工精细,菜品形态精致更是享誉天下。来自江苏南通的王宏建,曾学习这门厨艺,特别在节目中展现刀功,烹煮精细清鲜的大煮干丝、文思豆腐以及清炖蟹粉狮子头。
而要追溯淮扬菜的发源地,更不能错过"水韵江苏"的醉人景致。这里不仅有历史上与长城齐名的京杭大运河,还有江南最迷人的园林艺术,江苏每一座城市都散发着独特魅力!
《不同凡飨》第8集,让我们跟随主持人黄明慧与嘉宾王宏建,一起品一品碧螺春,大啖淮扬菜,畅聊江南之美。
▌出品:吉隆坡中国文化中心 China Cultural Centre in Kuala Lumpur
▌制作:访问The Interview
▌合作支持:中国工商银行、马来西亚中国餐饮业协会
▌媒体支持:畅游行
【看节目 送奖品】
记得一定要把节目看完哦~因为每一集我们有总值超过RM2000 的餐券,以及一份为期1年的《畅游行》月刊杂志(共12期)要送给你哦!
参加规则:
1. 关注 “China Cultural Centre in Kuala Lumpur” 面子书或“吉隆坡中国文化中心”微信公众号;
2. 按赞并分享此视频(记得要将帖子设为公开哦!)
3. 到“China Cultural Centre in Kuala Lumpur”面子书或“吉隆坡中国文化中心”微信公众号留言告诉我们:
a)节目里提到的大煮干丝、文思豆腐、清炖蟹粉狮子头属于哪一种菜系?
A. 淮扬菜
B. 川菜
b)有机会我想到江苏旅游,因为......(不超过120字)
**参赛截止日期为5月19日午12时
#旅游 #美食 #文化 #家乡 #吉隆坡中国文化中心 #访问TheInterview Jane黄明慧 #黄明慧 #王宏建 #江苏 #淮安 #扬州 #淮扬菜 #京杭大运河 #瘦西湖 #江南园林 #大煮干丝 #文思豆腐 #清炖蟹粉狮子头 #水韵江苏
It not only has an excellent cutting skill but the dishes are also well-known for the outstanding presentation Wang Hongjian from Nantong, Jiangsu Province, once learned this culinary art. Therefore, he especially showed his cutting skills in the show, cooking ‘Dazhu gansi’, ‘Wensi tofu’, and stewed pork balls with crab roes.
If you want to trace the birthplace of Huaiyang cuisine, you can't miss the intoxicating scenery of "Charm of Jiangsu". There is not only the Beijing-Hangzhou Grand Canal, which is as famous as the Great Wall in history but also has the most fascinating garden art in Jiangnan. Every city in Jiangsu exudes its unique charm!
In the 8th episode of ‘Taste of Home’, let us follow the host Huang Minghui and guest Wang Hongjian to drink Biluochun and eat Huaiyang dishes while talking about the beauty of the south of the Yangtze River.
▌Publisher: China Cultural Centre in Kuala Lumpur
▌Producer: The Interview
▌Supported by:Industrial and Commercial Bank of China (ICBC) & Kuala Lumpur and Selangor Chinese Restaurant Association (KASCRA)
▌Media Partner: Travellution Singapore
[Watch & Win Amazing Prizes!]
Remember to finish viewing the show because we have cash vouchers worth up to RM2000 and a Special Prize of a complimentary one-year subscription to “TRAVELLUTION” for the lucky winners.
Eligible participants are to follow and complete all the steps below:
1. Like and Follow the Facebook page of “China Cultural Centre in Kuala Lumpur” Facebook or follow the official Wechat account of “吉隆坡中国文化中心”
2. Like and Share the event post of video on Facebook (Edit Audience > Select
Privacy > set as “PUBLIC”)
3. Leave a comment by answering the questions below on the Facebook post or
official Wechat account of “China Cultural Centre in Kuala Lumpur”.
a) The dishes mentioned in the programme, such as ‘Dazhu gansi’ , ‘Wensi tofu’, and stewed pork balls with crab roes, belong to which type of cuisine?
A. Huaiyang cuisine
B. Sichuan cuisine
b) Given an opportunity, I wish to travel to Jiangsu because ...... (no more than 120 words).
* * The deadline for entry is 12:00 noon on May 19, 2021
Entry Deadline: May 19 (Wed), 12PM.
Attention please:
1. There are a total of 21 lucky winners will be selected in each episode. 20 of them will be rewarded a cash voucher worth RM100 each, and a (one) lucky winner of Special Prize will be rewarded a complimentary one-year subscription to "TRAVELLUTION" magazine;
2. China Culture Centre in Kuala Lumpur reserves all rights to change, amend, terminate, delete or add to these event terms & conditions without prior notice at any time.
jiangsu cuisine 在 Jane黄明慧 Facebook 的精選貼文
【#不同凡飨】中国国宴上的淮扬菜讲究精湛刀工,不仅刀工精细,菜品形态精致更是享誉天下。来自江苏南通的王宏建,曾学习这门厨艺,特别在节目中展现刀功,烹煮精细清鲜的大煮干丝、文思豆腐以及清炖蟹粉狮子头。
而要追溯淮扬菜的发源地,更不能错过"水韵江苏"的醉人景致。这里不仅有历史上与长城齐名的京杭大运河,还有江南最迷人的园林艺术,江苏每一座城市都散发着独特魅力!
《不同凡飨》第8集,让我们跟随主持人黄明慧与嘉宾王宏建,一起品一品碧螺春,大啖淮扬菜,畅聊江南之美。
▌出品:吉隆坡中国文化中心 China Cultural Centre in Kuala Lumpur
▌制作:访问The Interview
▌合作支持:中国工商银行、马来西亚中国餐饮业协会
▌媒体支持:畅游行
【看节目 送奖品】
记得一定要把节目看完哦~因为每一集我们有总值超过RM2000 的餐券,以及一份为期1年的《畅游行》月刊杂志(共12期)要送给你哦!
参加规则:
1. 关注 “China Cultural Centre in Kuala Lumpur” 面子书或“吉隆坡中国文化中心”微信公众号;
2. 按赞并分享此视频(记得要将帖子设为公开哦!)
3. 到“China Cultural Centre in Kuala Lumpur”面子书或“吉隆坡中国文化中心”微信公众号留言告诉我们:
a)节目里提到的大煮干丝、文思豆腐、清炖蟹粉狮子头属于哪一种菜系?
A. 淮扬菜
B. 川菜
b)有机会我想到江苏旅游,因为......(不超过120字)
**参赛截止日期为5月19日午12时
#旅游 #美食 #文化 #家乡 #吉隆坡中国文化中心 #访问TheInterview Jane黄明慧 #黄明慧 #王宏建 #江苏 #淮安 #扬州 #淮扬菜 #京杭大运河 #瘦西湖 #江南园林 #大煮干丝 #文思豆腐 #清炖蟹粉狮子头 #水韵江苏
It not only has an excellent cutting skill but the dishes are also well-known for the outstanding presentation Wang Hongjian from Nantong, Jiangsu Province, once learned this culinary art. Therefore, he especially showed his cutting skills in the show, cooking ‘Dazhu gansi’, ‘Wensi tofu’, and stewed pork balls with crab roes.
If you want to trace the birthplace of Huaiyang cuisine, you can't miss the intoxicating scenery of "Charm of Jiangsu". There is not only the Beijing-Hangzhou Grand Canal, which is as famous as the Great Wall in history but also has the most fascinating garden art in Jiangnan. Every city in Jiangsu exudes its unique charm!
In the 8th episode of ‘Taste of Home’, let us follow the host Huang Minghui and guest Wang Hongjian to drink Biluochun and eat Huaiyang dishes while talking about the beauty of the south of the Yangtze River.
▌Publisher: China Cultural Centre in Kuala Lumpur
▌Producer: The Interview
▌Supported by:Industrial and Commercial Bank of China (ICBC) & Kuala Lumpur and Selangor Chinese Restaurant Association (KASCRA)
▌Media Partner: Travellution Singapore
[Watch & Win Amazing Prizes!]
Remember to finish viewing the show because we have cash vouchers worth up to RM2000 and a Special Prize of a complimentary one-year subscription to “TRAVELLUTION” for the lucky winners.
Eligible participants are to follow and complete all the steps below:
1. Like and Follow the Facebook page of “China Cultural Centre in Kuala Lumpur” Facebook or follow the official Wechat account of “吉隆坡中国文化中心”
2. Like and Share the event post of video on Facebook (Edit Audience > Select
Privacy > set as “PUBLIC”)
3. Leave a comment by answering the questions below on the Facebook post or
official Wechat account of “China Cultural Centre in Kuala Lumpur”.
a) The dishes mentioned in the programme, such as ‘Dazhu gansi’ , ‘Wensi tofu’, and stewed pork balls with crab roes, belong to which type of cuisine?
A. Huaiyang cuisine
B. Sichuan cuisine
b) Given an opportunity, I wish to travel to Jiangsu because ...... (no more than 120 words).
* * The deadline for entry is 12:00 noon on May 19, 2021
Entry Deadline: May 19 (Wed), 12PM.
Attention please:
1. There are a total of 21 lucky winners will be selected in each episode. 20 of them will be rewarded a cash voucher worth RM100 each, and a (one) lucky winner of Special Prize will be rewarded a complimentary one-year subscription to "TRAVELLUTION" magazine;
2. China Culture Centre in Kuala Lumpur reserves all rights to change, amend, terminate, delete or add to these event terms & conditions without prior notice at any time.
jiangsu cuisine 在 Pin Cheng Ji Youtube 的最讚貼文
#品城記 #探店 #廣州#江浙菜#大閘蟹
一個人來吃確實貴了點,但招待親友、客戶,這裡還是很適合的!
中秋前,嘉升去陽澄湖吃了一次大閘蟹,同時,也將那邊的大閘蟹引進到了我們品城記商城。不過,那期節目出街後,就有很多股東跟我們說,大閘蟹買回家又要洗、又要蒸,始終覺得麻煩了點;廣州有沒有比較好的吃大閘蟹的餐廳呢?答案是肯定的。今天,姚大秋就要去一家專做江浙菜的老字號,吃那裡的大閘蟹。說起來,廣州做江浙菜的餐廳還真的不算很多,做得好的,更是鳳毛麟角。而這一家店,絕對是佼佼者。當然,難得去一次,不能只吃大閘蟹一道菜,江浙菜當中的經典菜式,像龍井蝦仁、東坡肉什麼的,肯定也要順帶嚐一嘗啦。 。 。
店鋪:西湖公館(先烈中路店)
地址:先烈中路85號浙江大廈3樓
營業時間:週一—週日 11:00-14:00 17:00-21:30
評分:口味:4.59 環境:4.81 服務:4.46
賬單:
西湖蜜藕1例——30元
東坡肉2塊——64元
龍井蝦仁一份——128元
清蒸公蟹(4兩)3只——414元
清蒸母蟹(3.5兩)1只——148元
上湯雞毛菜一份——38元
六年會稽山1瓶——48元
茶位——18元
白飯2碗——6元
總計消費:894元
品一座城,不僅僅是美食,更是人文!
走,帶你去找好吃的!
我們的夢想,是吃遍世界上每一座城市的美食!
吃遍給廣州,再吃遍全世界!
傳統中華美食,西餐,網紅美食,平民小吃!
只要是好吃的,我們絕不放過!
想要GET更多好吃的食物,跟著我們就對了!歡迎訂閱【https://www.youtube.com/channel/UC5IZoMHDRHV9j7MYMGNO_Ug?sub_confirmation=1】
你的城市哪裡好吃哪裡好玩?全在我們的原創視頻裡!
![post-title](https://i.ytimg.com/vi/U3rlNbgxGsQ/hqdefault.jpg)
jiangsu cuisine 在 China Jiangsu Cuisine – Delicate Food with Umami-rich Taste 的推薦與評價
Sep 13, 2020 - Jiangsu cuisine dishes are beautiful, and taste umami and mild and well preserves original flavor of food. Famous dishes are Nanjing Salted ... ... <看更多>