Market Research on College Students' Acceptance of Prepared Dishes

With the accelerated pace of life and the demand for dietary diversification,more and more people begin to pay attention to the convenience and health of diet,and the prepared dishes market is getting more and more attention and favor because of its characteristics of convenient and quick.In order to understand the acceptance of college students' to the prepared dishes market,this paper aimed to collect college students' views and suggestions on the prepared dishes market by means of a questionnaire survey.By analyzing the results of the survey,we found that college students' generally have a positive attitude towards prepared dishes markets,and they believe that prepared dishes provides convenient,fast and diversified dietary choices.However,some college students' have some concerns about the quality and food safety of the prepared dishes market,such as adding too many food additives and preservatives.Through the research on college students' acceptance of the prepared dishes market,we can reveal the demand and potential problems of college students' for the prepared dishes market from the consumer s point of view,so as to provide a reference for the future development of the prepared dishes market.

Sharing Dishes in the Same Plate—Different Eating Habits between Chinese and Western Countries

In China people share the dishes on the table together from a big dinner party to a family dinner.It is due to the different cooking ways from the West,the different eating ways from the West.It is not good to eat in the same plate together.Recently some pioneers appeal to establish a new way of eating:using public chopsticks,spoons to get food instead of personal chopsticks,spoons.Now when we advocate the new way of eating,surely we will meet some challenges from the traditional concepts.

Occupational fibrotic hypersensitivity pneumonia in a halogen dishes manufacturer:A case report

BACKGROUND Fibrotic hypersensitivity pneumonitis(FHP)is an allergic and diffuse pneumonia caused by repeated inhalation of antigenic substances,and sometimes developed in people working in specific environments.While novel antigens and exposures continued to be described,physicians should maintain a high suspicion of potential exposures.A detailed assessment of the patient's occupational exposures as well as living environment is necessary and complete allergen avoidance is the first and most important step in the management of FHP once the allergens are determined.CASE SUMMARY A 35-year-old female was admitted to the hospital with a cough and breathing difficulties for more than one year.She was a nonsmoker and a manufacturer of halogen dishes,which are characteristic Chinese foods,for 15 years without any protection.High resolution computed tomography of the chest demonstrated an interstitial pneumonia pattern.Pulmonary function examination showed restricted ventilation dysfunction and a significant reduction in dispersion ability.Cell differentiation in bronchoalveolar lavage fluid demonstrated lymphocytosis(70.4%)with an increased lymphocyte CD4/CD8 ratio(0.94).Transbronchial lung biopsy combined with lung puncture pathology showed diffuse uniform alveolar interval thickening,chronic inflammatory cell infiltration,a proliferation of tissue in the bronchial wall fiber and alveolar epithelial follicle degeneration,resulting in fibrosis.CONCLUSION Exposure to spices used for the production of halogen dishes may cause FHP.

Chinese Dishes Popular In Japanese Restaurants

Several styles of Chinese cuisine were introduced in to Japan after the Meiji Restoration and Chinese dishes have become a must in high-class hotels and restaurants in modem Japan. The earliest Chinese restaurant in Japan, called "Yonghe," was opened in Tokyo in 1879 (the 12th year of

On Translation of Chinese Dishes from the Perspective of Skopos Theory

Chinese dishes are brilliant facet of Chinese culture,which is proven by the fact that Chinese restaurants are found scat-tered everywhere throughout the world.Today,the culinary industry is developing even more rapidly than before.Therefore,a faith-ful,expressive and concise translation of Chinese dishes is necessary.Based on abundant examples,this thesis aims at making re-search at the differences between the Chinese food culture and the western food culture and introduces translation methods of theEnglish translation of Chinese dishes from the perspective of Skopos theory.

Automatic Cooking Robot for Chinese Dishes

Until now, most of the kitchen works are done manually, which often make people bored and suffer from cooking oil smoke pollution. With the development of the robotic technology, it becomes more and more urgent for the appearance of the automatic cooking machines that can substitute man for most of those works. With this aim in mind, in this paper, a kind of automatic cooking robot is presented, which mainly consists of five parts ： the wok mechanism, the stirring-fry and dispersing mechanism, the feeding mechanism, fire control system and the assistant ingredients processing mechanism. Experiment results have proved that the robot has achieved the goal with respect to appearance, smell, and taste of the dishes cooked by the robot, according to the master cook＇s view.

Learn to Cook Chinese Dishes

Shredded Wild Rice Stems Ingredients:500 grams (1.1 lb) wild rice stems 3 grams (1/2 tsp) salt 1 gram (1/4 tsp) MSG 5 grams (1 tsp) soy sauce50 grams (3 1/2 tbsp) oil2 grams (2/5 tsp) sugar150 grams (10 tbsp) waterDirections:1. Remove the outer skin of the wild rice stems and cut into sections 10 cm (4 inches) long and 1 cm (0.4 inch) wide.2. Heat the oil to 70-100OC (160-210OF) and quick-stir-fry the wild rice stem sections. Then add the soy sauce, water, salt and sugar, and bring to a boil. Cover the wok to simmer for 10 minutes. Add the MSG, boil off some of the liquid over a strong fi re. Take out and serve.

Do Not Scold the Chef While Enjoying the Dishes

The U.S.Department of Commerce’s (DOC’s) International Trade Administration has issued an anti-dumping order on certain Chinese electric blankets that it says were dumped on the U.S. market at

An analysis on Translation Strategies of Chinese Dishes

Cuisine culture occupies a pivotal position in nation’s culture especially in China.Chinese cooking has become a link between Chinese people and people from other countries and an important window for them to know Chinese culture.Hence,to translate those Chinese dish names has been put outstandingly to us,not only because this is the need to promote the comity and understanding between them and us,but also the key job to spread our tradition culture to the world.This thesis attempts to have a brief study of Chinese cuisine naming and put forward some translation methods,such as transliteration,domestication,and so on.Without neglecting some related obstacles.

探寻英美美食与文学以及人文情怀的渊源——评《Fictitious Dishes》

对人类来说,食物与语言同等重要,在一部文学作品中,从美妙文字中体现出的人文情怀,会充分满足读者审美的享受和对生活的感知。《Fictitious Dishes》就是一部这样的文学作品。在《Fictitious Dishes》中,美国摄影师兼设计师黛娜·弗莱德(DinahFried)通过精心设计美食布景将50篇经典文学作品中的文字还原成真实盛宴,集经典文学、摄影创意和美食制作完美结合的一本著作。

Explicitation Employed in the Translation of Food Culture—Based on the Research of Fujian Cuisine

Fujian cuisine is a distinctive Chinese cuisine.Today,there are many faults and mistakes in the translation of the dish names,which leads to the failure and inconvenience of cross-cultural communication.The paper is an attempt to probe into the appropriate translation of Fujian dish names by the employment of explicitation.

My Family Loves Fish Dishes

HAVING meals together could be regarded as one of the most important aspects of family life. My husband, my senior high school-age daughter and I have meals together only in the evenings, so we pay close attention to what we eat. We usually talk about what we will have for supper in the mornings. As a housewife, I want to cook a supper that is rich and appetizing, so my husband and daughter will enjoy it more.

Shanghai Dishes at the Beijing Asia Jinjiang Hotel

THE Beijing Asia Jinjiang Hotel in east Beijing is neither magnificent nor luxuriant, but the Shanghai cuisine served there makes it popular. The unforgettable dishes are the weapon that this hotel uses to compete with bigger hotels in the neighborhood.

Stacking Dishes Wet May Promote Bacterial Growth

这是一个为我们所忽略的问题:餐具洗净后,堆叠一处,届时拿出来就用。这似乎是很自然,很卫生的。本文告戒读者:当心！洗净后而未净干燥处理的餐具,在48小时后,即细菌丛生！成为一个重要的污染源。文章的末尾称: …consumers and food-preparers should pay attention not just to what they eatbut to whether or not what they eat is safely prepared。 读者朋友,在餐馆里你是consumer,在家里,你是food-preparer,你可曾注意到这个问题?】

Big Dishes of Northeast China Widely Popular

THE first time 1 went to Heiiongjiang Province in winter I was struck by the intense cold. The fields were white and the temperature was normally -20 to -30 C. Only the warm stoves in the thatch-roofed cottages, built by piling up roundwood,

It is Time for a Change： oPetri Dishes Weaken Cells

We wish to draw the attention to a potential deficiency in the biocompatibility of polystyrene cell culture dishes which is caused by a softening of the material under relevant culture conditions. The finding confirms the central hypothesis of our previous model study. In it we assumed a local increase in pH at the interface between the hydrophilic polymer and liquid. The finding is of considerable biological interest. Polystyrene tissue culture dishes are now in use for 50 years. To the best of our knowledge their biocompatibility has never been challenged. Here we report the first experimental proof that exposure to water softens the surface of polystyrene Petri dishes. We expect that our results will stimulate the development of a new generation of cell culture devices, including Petri dishes and culture flasks, and the establishment of improved biomimetic settings for tissue engineering and stem cell research. New non-swelling biomaterials or nanocoatings designed to reduce the swelling of polymer ct, lture dishes could improve cell performance. The need for further study is clear.

CHINA'S CULINARY ALPHABET:An A-Z of the Country's Most Iconic Dishes

Anchundan Hongshaorou鹌鹑蛋红烧肉(Braised Pork with Quail Eggs)Sure youve had hongshaorou before,but the most delicious incarnation of this dish comes with the addition of dainty boiled quail eggs dotted throughout,intermingling with the lusciously fatty pork and sticky sweet sauce.

CHINA'S CULINARY ALPHABET An A-Z of The Countrys Most Iconic Dishes

Anchundan Hongshaorou鹌鹑蛋红烧肉(Braised Pork with Quail Eggs)Sure you've had hongshaorou before,but the most delicious incarnation of this dish comes with the addition of dainty boiled quail eggs dotted throughout,intermingling with the lusciously fatty pork and sticky sweet sauce.

Solid Material Formula of Small Fragrant Chicken Soup Stock and Improvement of Boiling Process

[Objectives]To study the solid material formula and boiling process of Small Fragrant Chicken Soup Stock.[Methods]Small fragrant chicken and edible fungi were used as the main raw materials to prepare instant chicken and Morchella esculenta soup stock,and the influencing factors such as solid material ratio,ratio of liquid to material,time and temperature were studied,and the optimal formula and process of the soup stock were screened out through sensory and instrument evaluation experiments.[Results]The optimal formula and process of Small Fragrant Chicken Soup Stock were as follows:small fragrant chicken 40%,M.esculenta 6%,Lyophyllum decastes 3%and Lentinus edodes 1.5%;the ratio of liquid to material was 2.5:1,the boiling time was 2 h,and the boiling temperature was 120℃.Under these conditions,the sensory score of Small Fragrant Chicken Soup Stock was the best.[Conclusions]This study provided a theoretical basis for the industrial production of edible mushroom prepared dishes.

弥漫性特发性骨质增生症合并脊柱骨折的临床特点

弥漫性特发性骨质增生症（diffuse idiopathic skeletal hyperostosis，DISH）是一种以软组织钙化、骨化为特征的系统性疾病，最常累及脊柱，并引起脊柱强直。因此，DISH患者很容易并发脊柱骨折．而且与一般脊柱骨折相比，