6 of China’s Best Regional Foods — You’ll Love These!

6 of China’s Best Regional Foods — You’ll Love These!

Food has a special meaning to the Chinese people. With thousands of years of history and development, there is a remarkable diversity of cuisines and food in China, which will take ages if you want to taste them all. China Highlights has listed the following must-taste Chinese food in major tourist destinations for your reference.

1. Beijing Roast Duck, Beijing

A saying that is often heard is: “There are two things you must do in Beijing: eat Beijing Roast Duck and see the Great Wall.” When roasting the duck, compressed air is injected into the duck between its skin and flesh to make the skin glossy and shiny. The manner of serving and eating Beijing Duck is also unique. One duck may produce about 120 very thin slices, each containing both meat and skin.

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10 Homemade Baking Mixes That Save Money and Time

10 Homemade Baking Mixes That Save Money and Time

I used to bake from scratch quite frequently. You really can’t beat a batch of homemade brownies or a loaf of crusty bread, am I right? However, as my life has morphed and changed, my time in the kitchen has dwindled. I eventually found myself relying more heavily on boxed mixes to get by. After a while, I decided to start making my own to save money and banish the questionable ingredients.

Here are some mixes I’ve made for my kitchen that you should consider stocking in yours.

1. All Purpose Mix

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Pesto with a twist: Experiment with mash-ups of mint or kale, pecans or pistachios

Pesto with a twist: Experiment with mash-ups of mint or kale, pecans or pistachios

Roberto Panizza is not amused by the pesto I describe, one I make at home with rocket, pumpkin seeds and aged Gouda cheese. He ruefully shakes his head. “I like pumpkin seed. It sounds like a nice sauce,” he says, still shaking his head. “But it is not a pesto.”

We’re sitting at a table in Panizza’s trattoria, Il Genovese, considered by many to be the high temple of pesto in Genoa, the Ligurian city that is the undisputed spiritual capital of the sauce. Pesto, in fact, is a candidate to become protected by Unesco as an “intangible cultural heritage”. To say that Panizza, organiser of the biannual Pesto World Championship, is a traditionalist would be an understatement. “Pesto is part of my life,” he says. “Pesto is not just a sauce, it’s a technique, it’s a part of culture. The ingredients tell a grand story.”

To Panizza, those ingredients are non-negotiable: special Genovese basil that’s grown only in Liguria, special garlic that’s grown only in the small village of Vessalico, Parmigiano-Reggiano, and Sardinian pecorino, the highest-quality extra virgin olive oil, salt and pine nuts. Basta cosi. As for technique, he insists that a pesto must be ground by a wooden pestle, using a circular motion, in a marble mortar. The word pesto, after all, derives from pestare, meaning to pound or crush. At Il Genovese, the marble mortar seems the size of a small bathtub, the pestle the size of a baseball bat. I don’t even bother to ask about using a food processor. I already know Panizza’s answer: no.

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The 5 Beliefs About Food That Keep You Fat

The 5 Beliefs About Food That Keep You Fat

1. Food should not be wasted

We have learnt not to leave food even though we don’t really want it. If we cooked it, bought it, served it up on a plate or ordered it in a restaurant it has to be eaten because “it’s a sin to throw away good food”. So we use our bodies as a kind of human waste disposal unit and pile unwanted pounds onto our hips.

We learnt to clean our plates when we were kids, mostly from well-meaning parents who wanted to make sure we got enough nourishment and tried to make us feel guilty about all the starving people in the world. We learnt to eat stuff we didn’t really want or need to please our parents and sometimes we got more food as a reward (“Eat your dinner or you won’t get dessert”).

Now you’re an adult you can take a different approach. Buy less, cook less, serve up less and order less but if it’s still more food than you need, throw it out rather than down your throat. It’s a greater waste to over feed your body than it is to throw out excess food.

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How to Pick a Great Piece of Fruit

How to Pick a Great Piece of Fruit

Choose fruit that is vine-ripened and in season for the most nutrition.Do you eat tomatoes that have been gas ripened? No flavor, right? I think that when we eat these unripe foods-especially when they are on the avoid list for our blood type, that they can cause more harm than good.

The most nutrition, vitamins and minerals are in foods that are picked fresh. Asking the produce manager at the store how to pick individual fruits and vegetables is a really good thing. They know how to choose the best quality produce, but here are few tips that you will be able to use….

For watermelons, do the thump test. Those that thump deep are a good bet, but if you REALLY want the sweetest choice look for insect damage. Bees will smell the sugar and try to get to it. You will notice bite markings on the rind. These are the sweetest watermelons (and it works every time!)

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