紫菜文化

紫菜,又称紫英、索菜、灯塔菜,为我国沿海地区的重要经济藻类。紫菜生长在沿海潮间带的岩礁上,据化石“记载”,紫菜于10亿年前就于此代代繁衍,生生不息。我国沿海食用、药用紫菜的习俗也已流传1700多年。

夏了夏天

盛夏光年,避暑消夏成为第一餐饮要义,以清爽为目的菜肴只需要在传统基础上稍加改良则能成为地道夏日佳肴,今天制作的夏季菜肴,无论从开胃凉菜到热炒、汤品还是餐后甜点都在凉爽的名义下制作,夏意十足。莲仁、莲心、苦瓜、枸杞、薏仁、豆瓣都在这个季节重复提及但又各有不同,谁说创意定要让人看不懂,故弄玄虚,或者必须别具一格,眼花缭乱?看看外滩茂悦大酒店新大陆餐厅主厨杜才清的菜肴,看完你会知道什么叫做基于传统而又超越传统。

菩提缘素食斋

素食似乎在都市中越来越成为一种时尚,不论是出于宗教信仰还是追求时尚,这股素食的风潮充满了现代都市人的自省和健康的气息。北京陶然亭公园北边的三圣庵院内就有这么一家素食斋——菩提缘素食斋。

妙哉,灵隐寺之素斋

"白屋炊香饭,荤膻不入家;滤泉澄葛粉,洗手摘藤花;青菜除黄叶,红姜带紫芽;命师相伴食,斋罢一瓯茶。"这是自居易的《招韬光禅师》一诗中的句子,诗句浅显生动,极具生活情趣。

看起来黑乎乎的紫菜有哪些品种?

紫菜是许多家庭上在餐桌都能看见的一样菜肴,紫菜吃着非常美味,特别是紫菜烧鸡蛋汤,深受广大消费者欢迎。紫菜,别名索菜、紫英,是常见的一种藻类食物,主要为红毛菜科植物甘紫菜的叶状体。其藻体为扁平叶状体,基部有盘状固着器,具短柄。紫菜含核黄素、尼克酸、胆碱、碘等成分,营养价值丰富。紫菜叶状体多生长在潮间带,喜风浪大、潮流通畅、营养盐丰富的海区。

津门传统食品小志

八、水产由于天津地区河流交错,又处渤海湾内,所以水产丰富,大略如下:蟹类:海蟹、河蟹、小蟹。虾类:红晃虾、白晃虾、青虾、白米虾、港虾、虾钳(钳于水)、线虾、红草虾、对虾。天津虾产品种类很多,一般都是油炸、炒菜,因其物美、价廉。是天津人的常年食品。对虾体大味美,是天津名产。

Discussions and Recommendations for Supervision of Vegetable Quality and Safety in Miyun County

Vegetable is a pillar industry of agriculture in Miyun County. Improving vegetable quality and ensuring consumers rest assured in consumption are essential for promoting increase of agricultural efficiency and farmers＇ income, and also the necessity for promoting sustainable development of vegetable industry. This paper elaborated current situations of vegetable production and quality and safety in Miyun County, summarized practice and exploration in supervision of vegetable quality and safety, and came up with recommendations for reinforcing supervision of vegetable quality and safety in view of weak points.

Review of the genus Digitivalva Gaedike,1970(Lepidoptera:Glyphipterigidae) from China,with descriptions of four new species

Eight species in the genus Digitivalva Gaedike, 1970 are reviewed in China. Four species are described as new to science： D. flatimarginata sp. nov., D. gaedikei sp. nov., D. shanxiensis sp. nov. and D.apicicornea sp. nov. Photographs of adults and genitalia are provided, and a key to all the described Chinese species is provided based on the male genitalia.

新春将至,阖家共啖私房菜

不知何时开始,人们对酒楼食肆的喧嚣开始厌倦,热爱美食者钻进横街窄巷,寻找美味佳肴,还有那份流失已久的恬淡心情。近几年,高档餐厅逐渐出现一股集约化、个性化的趋势,无大厅、少房间、多厨师,采用精耕细作的经营模式,无论环境的装修与布置,还是在出品的结构上,更突出无省界、无国界的概念,所以有专家断言,吃文化的时代正在拉开序幕。所谓私房菜,就是在私密的自家厨房里烹制而成、无所谓菜系,无所谓章法,只要味道独特。一个世纪前。