Food_April2008
1169-2011 Food Information Regulations
REGULATION (EU) No 1169/2011 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCILof 25 October 2011on the provision of food information to consumers, amending Regulations (EC) No 1924/2006 and(EC) No 1925/2006 of the European Parliament and of the Council, and repealing Commission Directive 87/250/EEC, Council Directive 90/496/EEC, Commission Directive 1999/10/EC, Directive 2000/13/EC of the European Parliament and of the Council, Commission Directives2002/67/EC and 2008/5/EC and Commission Regulation (EC) No 608/2004(Text with EEA relevance)THE EUROPEAN PARLIAMENT AND THE COUNCIL OF THE EUROPEAN UNION,Having regard to the Treaty on the Functioning of the EuropeanUnion, and in particular Article 114 thereof,Having regard to the proposal from the European Commission,Having regard to the opinion of the European Economic andSocial Committee ( 1 ),Acting in accordance with the ordinary legislative procedure ( 2 ),Whereas:(1)Article 169 of the Treaty on the Functioning of the European Union (TFEU) provides that the Union is to contribute to the attainment of a high level of consumer protection by the measures it adopts pursuant to Article 114 thereof.(2) Thefree movement of safe and wholesome food is an essential aspect of the internal market and contributes significantly to the health and well-being of citizens, and to their social and economic interests.(3) Inorder to achieve a high level of health protection for consumers and to guarantee their right to information, it should be ensured that consumers are appropriately informed as regards the food they consume. Consumers’ choices can be influenced by, inter alia, health, economic, environmental, social and ethical considerations.(4) According to Regulation (EC) No 178/2002 of theEuropean Parliament and of the Council of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety ( 3 ) it is a general principle of food law to provide a basis for consumers to make informed choices in relation to food they consume and to prevent any practices that may mislead the consumer.(5) Directive2005/29/EC of the European Parliament and of the Council of 11 May 2005 concerning unfair business- to-consumer commercial practices in the internalmarket ( 4 ) covers certain aspects of the provision ofinformation to consumers specifically to prevent misleading actions and omissions of information. The general principles on unfair commercial practices should be complemented by specific rules concerning the provision of food information to consumers.(6) Unionrules on food labelling applicable to all foods are laid down in Directive 2000/13/EC of the EuropeanParliament and of the Council of 20 March 2000 on the approximation of the laws of the Member States relating to the labelling, presentation and advertising offoodstuffs ( 5 ). The majority of the provisions laid down inthat Directive date back to 1978 and should therefore be updated.(7) CouncilDirective 90/496/EEC of 24 September 1990 on nutrition labelling for foodstuffs ( 6 ) lays down rules onthe content and presentation of nutrition information on prepacked foods. According to those rules, the inclusion of nutrition information is voluntary unless a nutrition- related claim is made concerning the food. The majority of the provisions laid down in that Directive date back to 1990 and should therefore be updated.(8) Thegeneral labelling requirements are complemented by a number of provisions applicable to all foods in particular circumstances or to certain categories of foods. In addition, there are a number of specific rules which are applicable to specific foods.( 1 ) OJ C 77, 31.3.2009, p. 81.( 2 ) Position of the European Parliament of 16 June 2010 (OJ C 236 E, 12.8.2011, p. 187) and position of the Council at first reading of 21 February 2011 (OJ C 102 E, 2.4.2011, p. 1). Position of the European Parliament of 6 July 2011 (not yet published in the Official Journal) and decision of the Council of 29 September 2011.( 3 ) OJ L 31, 1.2.2002, p. 1. ( 4 ) OJ L 149, 11.6.2005, p. 22. ( 5 ) OJ L 109, 6.5.2000, p. 29. ( 6 ) OJ L 276, 6.10.1990, p. 40.(9) While the original objectives and the core components ofthe current labelling legislation are still valid, it isnecessary to streamline it in order to ensure easier compliance and greater clarity for stakeholders and to modernise it in order to take account of new devel opments in the field of food information. This Regulation will both serve the interests of the internal market by simplifying the law, ensuring legal certainty and reducing administrative burden, and benefit citizens by requiring clear, comprehensible and legible labelling of foods.(10) The general public has an interest in the relationshipbetween diet and health and in the choice of an appro priate diet to suit individual needs. The Commission White Paper of 30 May 2007 on a Strategy for Europe on Nutrition, Overweight and Obesity related health issues (the ‘Commission White Paper’) noted that nutrition labelling is one important method of informing consumers about the composition of foods and of helping them to make an informed choice. The Commission Communication of 13 March 2007 entitled ‘EU Consumer Policy strategy 2007-2013 — Empowering consumers, enhancing their welfare, effectively protecting them’ underlined that allowing consumers to make an informed choice is essential both to effective competition and consumer welfare. Knowledge of the basic principles of nutrition and appro priate nutrition information on foods would contribute significantly towards enabling the consumer to make such an informed choice. Education and information campaigns are an important mechanism for improving consumer understanding of food information.(11)In order to enhance legal certainty and ensure rationalityand consistency of enforcement, it is appropriate to repeal Directives 90/496/EEC and 2000/13/EC and to replace them by a single regulation which ensures certainty for consumers and other stakeholders and reduces the administrative burden.(12) For the sake of clarity, it is appropriate to repeal andinclude in this Regulation other horizontal acts, namelyCommission Directive 87/250/EEC of 15 April 1987 on the indication of alcoholic strength by volume in the labelling of alcoholic beverages for sale to the ultimateconsumer ( 1 ), Commission Directive 1999/10/EC of8 March 1999 providing for derogations from the provisions of Article 7 of Council Directive 79/112/EECas regards the labelling of foodstuffs ( 2 ), CommissionDirective 2002/67/EC of 18 July 2002 on the labelling of foodstuffs containing quinine, and of foodstuffs containing caffeine ( 3 ), Commission Regulation (EC) No 608/2004 of 31 March 2004 concerning the labelling of foods and food ingredients with added phytosterols, phytosterol esters, phytostanols and/or phytostanol esters ( 4 ) and Commission Directive 2008/5/EC of 30 January 2008 concerning thecompulsory indication on the labelling of certain foodstuffs of particulars other than those provided for in Directive 2000/13/EC of the European Parliamentand of the Council ( 5 ).(13) It is necessary to set common definitions, principles,requirements and procedures so as to form a clearframework and a common basis for Union and national measures governing food information.(14) In order to follow a comprehensive and evolutionaryapproach to the information provided to consumersrelating to food they consume, there should be a broad definition of food information law covering rules of a general and specific nature as well as a broad definition of food information covering information provided also by other means than the label.(15) Union rules should apply only to undertakings, theconcept of which implies a certain continuity of activitiesand a certain degree of organisation. Operations such as the occasional handling and delivery of food, the serving of meals and the selling of food by private persons, for example at charity events, or at local community fairs and meetings, should not fall within the scope of this Regulation.(16) Food information law should provide sufficient flexibilityto be able to keep up to date with new information requirements of consumers and ensure a balance between the protection of the internal market and the differences in the perception of consumers in the Member States.(17) The prime consideration for requiring mandatory foodinformation should be to enable consumers to identify and make appropriate use of a food and to make choices that suit their individual dietary needs. With this aim, food business operators should facilitate the accessibility of that information to the visually impaired.(18) In order to enable food information law to adapt toconsumers’ changing needs for information, anyconsiderations about the need for mandatory food information should also take account of the widely demonstrated interest of the majority of consumers in the disclosure of certain information.(19) New mandatory food information requirements shouldhowever only be established if and where necessary, in accordance with the principles of subsidiarity, propor tionality and sustainability.( 1 ) OJ L 113, 30.4.1987, p. 57.( 2 ) OJ L 69, 16.3.1999, p. 22. ( 3 ) OJ L 191, 19.7.2002, p. 20. ( 4 ) OJ L 97, 1.4.2004, p. 44.( 5 ) OJ L 27, 31.1.2008, p. 12.(20) Food information law should prohibit the use ofinformation that would mislead the consumer inparticular as to the characteristics of the food, foodeffects or properties, or attribute medicinal propertiesto foods. To be effective, that prohibition should alsoapply to the advertising and presentation of foods.(21) In order to prevent a fragmentation of the rulesconcerning the responsibility of food business operatorswith respect to food information it is appropriate toclarify the responsibilities of food business operators inthis area. That clarification should be in accordance withthe responsibilities regarding the consumer referred to inArticle 17 of Regulation (EC) No 178/2002.(22) A list should be drawn up of all mandatory informationwhich should in principle be provided for all foodsintended for the final consumer and mass caterers. Thatlist should maintain the information that is alreadyrequired under existing Union legislation given that itis generally considered as a valuable acquis in respect ofconsumer information.(23) In order to take account of changes and developments inthe field of food information, provisions should be madeto empower the Commission to enable certain particularsto be made available through alternative means. Consultation with stakeholders should facilitate timely and well-targeted changes of food information requirements.(24) When used in the production of foods and still presenttherein, certain ingredients or other substances orproducts (such as processing aids) can cause allergies orintolerances in some people, and some of those allergiesor intolerances constitute a danger to the health of thoseconcerned. It is important that information on thepresence of food additives, processing aids and othersubstances or products with a scientifically provenallergenic or intolerance effect should be given toenable consumers, particularly those suffering from afood allergy or intolerance, to make informed choiceswhich are safe for them.(25) In order to inform consumers of the presence ofengineered nanomaterials in food, it is appropriate toprovide for a definition of engineered nanomaterials.Taking into account the possibility of food containingor consisting of engineered nanomaterials being a novelfood, the appropriate legislative framework for that definition should be considered in the context of theupcoming review of Regulation (EC) No 258/97 of theEuropean Parliament and of the Council of 27 January1997 concerning novel foods and novel foodingredients (1).(26) Food labels should be clear and understandable in orderto assist consumers who want to make better-informedfood and dietary choices. Studies show that easy legibilityis an important element in maximising the possibility forlabelled information to influence its audience and thatillegible product information is one of the main causesof consumer dissatisfaction with food labels. Therefore, acomprehensive approach should be developed in order totake into account all aspects related to legibility,including font, colour and contrast.(27) In order to ensure the provision of food information, it isnecessary to consider all ways of supplying food toconsumers, including selling food by means of distancecommunication. Although it is clear that any foodsupplied through distance selling should meet the sameinformation requirements as food sold in shops, it isnecessary to clarify that in such cases the relevantmandatory food information should also be availablebefore the purchase is concluded.(28) The technology used in the freezing of foods hasdeveloped significantly during recent decades and hasbecome widely used both to improve the circulation ofgoods on the Union internal market, and to reduce foodsafety risks. However, the freezing and later defrosting ofcertain foods, especially meat and fishery products, limitstheir possible further use and may also have an effect ontheir safety, taste and physical quality. Conversely, forother products, especially butter, freezing has no sucheffects. Therefore, where a product has been defrosted,the final consumer should be appropriately informed ofits condition.(29)The indication of the country of origin or of the place ofprovenance of a food should be provided whenever itsabsence is likely to mislead consumers as to the truecountry of origin or place of provenance of thatproduct. In all cases, the indication of country of originor place of provenance should be provided in a mannerwhich does not deceive the consumer and on the basis ofclearly defined criteria which ensure a level playing fieldfor industry and improve consumers’ understanding ofthe information related to the country of origin orplace of provenance of a food. Such criteria should notapply to indications related to the name or address of thefood business operator.(30) In some cases, food business operators may want toindicate the origin of a food on a voluntary basis todraw consumers’ attention to the qualities of theirproduct. Such indications should also comply withharmonised criteria.(1) OJ L 43, 14.2.1997, p. 1.(31) The indication of origin is currently mandatory for beefand beef products (1) in the Union following the bovinespongiform encephalopathy crisis and it has createdconsumer expectations. The impact assessment of theCommission confirms that the origin of meat appearsto be consumers’ prime concern. There are other meatswidely consumed in the Union, such as swine, sheep,goat and poultrymeat. It is therefore appropriate toimpose a mandatory declaration of origin for thoseproducts. The specific origin requirements could differfrom one type of meat to another according to the characteristics of the animal species. It is appropriate toprovide for the establishment through implementingrules of mandatory requirements that could vary fromone type of meat to another taking into account theprinciple of proportionality and the administrativeburden for food business operators and enforcementauthorities.(32) Mandatory origin provisions have been developed on thebasis of vertical approaches for instance for honey (2),fruit and vegetables (3), fish (4), beef and beef products (5)and olive oil (6). There is a need to explore the possibilityto extend mandatory origin labelling for other foods. It istherefore appropriate to request the Commission toprepare reports covering the following foods: types ofmeat other than beef, swine, sheep, goat and poultrymeat; milk; milk used as an ingredient in dairyproducts; meat used as an ingredient; unprocessedfoods; single-ingredient products; and ingredients thatrepresent more than 50 % of a food. Milk being one ofthe products for which an indication of origin isconsidered of particular interest, the Commission reporton this product should be made available as soon aspossible. Based on the conclusions of such reports, theCommission may submit proposals to modify therelevant Union provisions or may take new initiatives,where appropriate, on a sectoral basis.(33) The Union’s non-preferential rules of origin are laiddown in Council Regulation (EEC) No 2913/92 of12 October 1992 establishing the Community CustomsCode (7) and its implementing provisions in CommissionRegulation (EEC) No 2454/93 of 2 July 1993 layingdown provisions for the implementation of CouncilRegulation (EEC) No 2913/92 establishing the Community Customs Code (8). Determination of thecountry of origin of foods will be based on those rules,which are well known to food business operators andadministrations and should ease their implementation.(34) The nutrition declaration for a food concernsinformation on the presence of energy and certainnutrients in foods. The mandatory provision ofnutrition information on packaging should assistnutrition actions as part of public health policies whichcould involve the provision of scientific recommendations for nutrition education for the public andsupport informed food choices.(35) To facilitate the comparison of products in differentpackage sizes, it is appropriate to retain the requirementthat the mandatory nutrition declaration should refer to100 g or 100 ml amounts and, if appropriate, to allowadditional portion-based declarations. Therefore, wherefood is prepacked and individual portions orconsumption units are identified, a nutrition declarationper portion or per consumption unit, in addition to theexpression per 100 g or per 100 ml, should be allowed.Furthermore, in order to provide comparable indicationsrelating to portions or consumption units, theCommission should be empowered to adopt rules onthe expression of the nutrition declaration per portionor per consumption unit for specific categories of food.(36)The Commission White Paper highlighted certain nutritional elements of importance to public health such assaturated fat, sugars or sodium. Therefore, it is appropriate that the requirements on the mandatory provisionof nutrition information should take into account suchelements.(37) Since one of the objectives pursued by this Regulation isto provide a basis to the final consumer for makinginformed choices, it is important to ensure in thisrespect that the final consumer easily understands theinformation provided on the labelling. Therefore it isappropriate to use on the labelling the term ‘salt’instead of the corresponding term of the nutrient‘sodium’.(38) In the interest of consistency and coherence of Unionlaw the voluntary inclusion of nutrition or healthclaims on food labels should be in accordance with theRegulation (EC) No 1924/2006 of the EuropeanParliament and of the Council of 20 December 2006on nutrition and health claims made on foods (9).(1) Regulation (EC) No 1760/2000 of the European Parliament and ofthe Council of 17 July 2000 establishing a system for the identification and registration of bovine animals and regarding the labelling of beef and beef products (OJ L 204, 11.8.2000, p. 1).(2) Council Directive 2001/110/EC of 20 December 2001 relating tohoney (OJ L 10, 12.1.2002, p. 47).(3) Commission Regulation (EC) No 1580/2007 of 21 December 2007laying down implementing rules of Council Regulations (EC) No 2200/96, (EC) No 2201/96 and (EC) No 1182/2007 in the fruit and vegetable sector (OJ L 350, 31.12.2007, p. 1).(4) Council Regulation (EC) No 104/2000 of 17 December 1999 on thecommon organisation of the markets in fishery and aquaculture products (OJ L 17, 21.1.2000, p. 22).(5) Regulation (EC) No 1760/2000.(6) Commission Regulation (EC) No 1019/2002 of 13 June 2002 onmarketing standards for olive oil (OJ L 155, 14.6.2002, p. 27). (7) OJ L 302, 19.10.1992, p. 1. (8) OJ L 253, 11.10.1993, p. 1.(9) OJ L 404, 30.12.2006, p. 9.(39) To avoid unnecessary burdens on food businessoperators, it is appropriate to exempt from themandatory provision of a nutrition declaration certaincategories of foods that are unprocessed or for whichnutrition information is not a determining factor forconsumers’ purchasing decisions, or for which thepackaging is too small to accommodate the mandatorylabelling requirements, unless the obligation to providesuch information is provided for under other Unionrules.(40) Taking into account the specific nature of alcoholicbeverages, it is appropriate to invite the Commission toanalyse further the information requirements for thoseproducts. Therefore, the Commission should, takinginto account the need to ensure coherence with otherrelevant Union policies, produce a report within 3years of the entry into force of this Regulationconcerning the application of the requirements toprovide information on ingredients and nutritioninformation to alcoholic beverages. In addition, takinginto account the resolution of the European Parliamentof 5 September 2007 on an European Union strategy tosupport Member States in reducing alcohol-relatedharm (1), the opinion of the European Economic andSocial Committee (2), the work of the Commission, andgeneral public concern about alcohol-related harmespecially to young and vulnerable consumers, theCommission, after consultation with stakeholders andthe Member States, should consider the need for a definition of beverages such as ‘alcopops’, which arespecifically targeted at young people. The Commissionshould also, if appropriate, propose specific requirementsrelating to alcoholic beverages in the context of thisRegulation.(41)To appeal to the average consumer and to serve theinformative purpose for which it is introduced, andgiven the current level of knowledge on the subject ofnutrition, the nutrition information provided should besimple and easily understood. To have the nutritioninformation partly in the principal field of vision,commonly known as the ‘front of pack’, and partly onanother side on the pack, for instance the ‘back of pack’,might confuse consumers. Therefore, the nutritiondeclaration should be in the same field of vision. Inaddition, on a voluntary basis, the most importantelements of the nutrition information may be repeatedin the principal field of vision, in order to helpconsumers to easily see the essential nutritioninformation when purchasing foods. A free choice asto the information that could be repeated mightconfuse consumers. Therefore it is necessary to clarifywhich information may be repeated.(42) In order to encourage food business operators to provideon a voluntary basis the information contained in thenutrition declaration for foods such as alcoholicbeverages and non-prepacked foods that may beexempted from the nutrition declaration, the possibilityshould be given to declare only limited elements of thenutrition declaration. It is nevertheless appropriate toclearly establish the information that may be providedon a voluntary basis in order to avoid misleading theconsumer by the free choice of the food businessoperator.(43) There have been recent developments in the expressionof the nutrition declaration, other than per 100 g, per100 ml or per portion, or in its presentation, through theuse of graphical forms or symbols, by some MemberStates and organisations in the food sector. Such additional forms of expression and presentation may helpconsumers to better understand the nutrition declaration.However, there is insufficient evidence across all theUnion on how the average consumer understands anduses the alternative forms of expression or presentationof the information. Therefore, it is appropriate to allowfor different forms of expression and presentation to bedeveloped on the basis of criteria established in thisRegulation and to invite the Commission to prepare areport regarding the use of those forms of expression andpresentation, their effect on the internal market and theadvisability of further harmonisation.(44) In order to assist the Commission in producing thatreport, Member States should provide the Commissionwith the relevant information on the use of additionalforms of expression and presentation of the nutritiondeclaration on the market in their territory. In order todo so, Member States should be empowered to requestfood business operators placing on the market in theirterritory foods bearing additional forms of expression orpresentation to notify national authorities of the use ofsuch additional forms and of the relevant justificationsregarding the fulfilment of the requirements set out inthis Regulation.(45)It is desirable to ensure a certain level of consistency inthe development of additional forms of expression andpresentation of the nutrition declaration. It is thereforeappropriate to promote the constant exchange andsharing of best practices and experience betweenMember States and with the Commission and topromote the participation of stakeholders in suchexchanges.(46)The declaration in the same field of vision of theamounts of nutritional elements and comparativeindicators in an easily recognisable form to enable anassessment of the nutritional properties of a foodshould be considered in its entirety as part of thenutrition declaration and should not be treated as agroup of individual claims.(1) OJ C 187 E, 24.7.2008, p. 160.(2) OJ C 77, 31.3.2009, p. 81.(47) Experience shows that in many cases voluntary foodinformation is provided to the detriment of the clarityof the mandatory food information. Therefore, criteriashould be provided to help food business operatorsand enforcement authorities to strike a balance betweenthe provision of mandatory and voluntary foodinformation.(48) Member States should retain the right, depending onlocal practical conditions and circumstances, to laydown rules in respect of the provision of informationconcerning non-prepacked foods. Although in suchcases the consumer demand for other information islimited, information on potential allergens is consideredvery important. Evidence suggests that most food allergyincidents can be traced back to non-prepacked food.Therefore information on potential allergens shouldalways be provided to the consumer.(49) As regards the matters specifically harmonised by thisRegulation, Member States should not be able to adoptnational provisions unless authorised by Union law. ThisRegulation should not prevent Member States fromadopting national measures concerning matters notspecifically harmonised by this Regulation. However,such national measures should not prohibit, impede orrestrict the free movement of goods that are inconformity with this Regulation.(50) Union consumers show an increasing interest in theimplementation of the Union animal welfare rules atthe time of slaughter, including whether the animalwas stunned before slaughter. In this respect, a studyon the opportunity to provide consumers with therelevant information on the stunning of animals shouldbe considered in the context of a future Union strategyfor the protection and welfare of animals.(51) Food information rules should be able to adapt to arapidly changing social, economic and technologicalenvironment.(52) Member States should carry out official controls in orderto enforce compliance with this Regulation in accordancewith Regulation (EC) No 882/2004 of the EuropeanParliament and of the Council of 29 April 2004 onofficial controls performed to ensure the verification ofcompliance with feed and food law, animal health andanimal welfare rules (1).(53) References to Directive 90/496/EEC in Regulation (EC)No 1924/2006 and in Regulation (EC) No 1925/2006of the European Parliament and of the Council of20 December 2006 on the addition of vitamins andminerals and of certain other substances to foods (2)should be updated to take this Regulation into account.Regulations (EC) No 1924/2006 and (EC) No 1925/2006should therefore be amended accordingly.(54) Irregular and frequent updating of food informationrequirements may impose considerable administrativeburdens on food businesses, especially small andmedium-sized enterprises. It is therefore appropriate toensure that measures that may be adopted by theCommission in exercising the powers conferred by thisRegulation apply on the same day in any calendar yearfollowing an appropriate transitional period. Derogationsfrom this principle should be permitted in cases ofurgency where the purpose of the measures concernedis the protection of human health.(55)In order to enable food business operators to adapt thelabelling of their products to the new requirementsintroduced by this Regulation, it is important toprovide for appropriate transitional periods for the application of this Regulation.(56) Given the substantial changes in the requirements relatedto nutrition labelling introduced by this Regulation, inparticular changes in relation to the content of thenutrition declaration, it is appropriate to authorise foodbusiness operators to anticipate the application of thisRegulation.(57)Since the objectives of this Regulation cannot besufficiently achieved by the Member States and cantherefore be better achieved at Union level, the Unionmay adopt measures, in accordance with the principle ofsubsidiarity as set out in Article 5 of the Treaty onEuropean Union. In accordance with the principle ofproportionality, as set out in that Article, this Regulationdoes not go beyond what is necessary in order to achievethose objectives.(58) The power to adopt delegated acts in accordance withArticle 290 TFEU should be delegated to theCommission in respect of, inter alia, the availability ofcertain mandatory particulars by means other than onthe package or on the label, the list of foods notrequired to bear a list of ingredients, the re-examinationof the list of substances or products causing allergies orintolerances, or the list of nutrients that may be declaredon a voluntary basis. It is of particular importance thatthe Commission carry out appropriate consultationsduring its preparatory work, including at expert level.The Commission, when preparing and drawing updelegated acts, should ensure simultaneous, timely andappropriate transmission of relevant documents to theEuropean Parliament and to the Council.(1) OJ L 165, 30.4.2004, p. 1.(2) OJ L 404, 30.12.2006, p. 26.。
食品质量与安全专业英语
• Final suffered children - 300,000
Food safety or quality issue?
第四页，编辑于星期六：十二点 五十八分。
1 Basic definition
• Sufferers 229
• Dead 12
Food safety or quality issue?
第三页，编辑于星期六：十二点 五十八分。
Representative examples: Stone kidney baby
• Melamine • September 2008, Exposed in News
第十二页，编辑于星期六：十二点 五十八分。
3.3 Examples
• Cadmium rice 镉大米 • Guangdong province, 2013 • Cadmium
第十三页，编辑于星期六：十二点 五十八分。
3.3 Examples
• Poison ginger 毒姜 • Shandong province, May 2013 • Aldicarb 涕灭威
• Neither zero risk nor absolute certainty • Reasonable certainty of no harm • Reasonable certainty that the risks are
no greater than a socially acceptable level
第十页，编辑于星期六：十二点 五十八分。
3.1 Food security
美国良好操作规范(GMP―21CFR Part 111)
[联邦法规][Title 21, V olume 2] [标题21，第2卷][Revised as of April 1, 2008] [日期为2008年4月1日] [CITE: 21CFR111] [引用：21CFR111]TITLE 21--FOOD AND DRUGS 标题21 -食品和药物CHAPTER I--FOOD AND DRUG ADMINISTRATION 第一章-食品和药物管理局DEPARTMENT OF HEALTH AND HUMAN SERVICES 部卫生与公众服务SUBCHAPTER B--FOOD FOR HUMAN CONSUMPTION 子章节B组-人类食用的食物PART 111 第111 CURRENT GOOD MANUFACTURING PRACTICE IN MANUFACTURING, PACKAGING, LABELING, OR HOLDING OPERATIONS FOR DIETARY SUPPLEMENTS 现行良好操作规范在制造，包装，标签，或对食品补充剂控股作业Subpart A--General Provisions 子部分-一般规定Sec. 秒。
111.1 Who is subject to this part? 111.1谁是受这部分？(a) Except as provided by paragraph (b) of this section, you are subject to this part if you manufacture, package, label, or hold a dietary supplement, including: （一）除提供段（二本节），你必须遵守，如果你这部分的制造，包装，标签，或持有饮食的补充，其中包括：(1) A dietary supplement you manufacture but that is packaged or labeled by another person; and （1）膳食补充剂，但你制造的包装物或由他人标记;及(2) A dietary supplement imported or offered for import in any State or territory of the United States, the District of Columbia, or the Commonwealth of Puerto Rico. （2）膳食补充剂进口或在任何国家或美国境内的进口提供，哥伦比亚特区，或波多黎各联邦。
2008年高考英语试题全国卷I完形填空解析
2008年高考英语试题全国卷I完形填空解析语篇解读: 本文是一篇记叙文。
讲述了作者刚到一家餐馆工作的时候因为疏忽大意误把一个老太太的助步器当托盘架用，这次错误让作者羞愧难当，从错误中吸取教训，从此他学会了更加小心,并不再自以为是。
After the birth of my second child, I got a job at a restaurant. Having worked with an experienced 36 for a few days, I was 37 to wait tables on my own. All went 38 that first week. When Saturday night came, I was luckily 39 the tables not far from the kitchen. 40 , I still felt a little hard to carry the heavy trays (托盘)。
After the birth of my second child, I got a job at a restaurant. Having worked with an experienced waitress for a few days, I was allowed to wait tables on my own. All went well that first week. When Saturday night came, I was luckily given the tables not far from the kitchen. However, I still felt a little hard to carry the heavy trays (托盘)。
在第二个孩子出生后，我在一家餐馆找到了份工作。
先和一位老练的女服务员工作几天后，我便可以独自候桌了。
A_Bite_of_Chinese_Food_Culture
China is rich in values reflected in the simple, meaningful and mysterious acts performed in daily life.Text by Abdallah AffesChinese eating habits so often lead to healthy lifestyles.Chinese cuisine is considered one of the richest and most diverse culinary heritages in the world. Alongside the variety of Chinese food and its colorful and artistic presentation, Chinese people haveA Bite of Chinese Food CultureAugust 27, 2010: At the 11th China Food Festival and the 9th International Food Expo held in Shenyang, Liaoning Province, the “top 10 cultural theme banquets of China” are exhibited, becoming visual feasts for visitors. XinhuaLike many cultures, food is central to Chinese heritage and identity. After living in China for 14 years, I gradually shifted from enjoying the variety of food and fascinating flavors to tracing the origins of globally popular Chinese food and how very specific rituals related to food. Warming Up to Hot WaterI’m lucky to work for Sinolingua Publishing Company, whichspecializes in books about Chinese language and culture, giving mewide access to a variety of books toC U L T U R E | S E N S I N G C H I N AFebruary 10, 2018: A child practices using chopsticks with the help of her father at the China Cultural Center in Paris, France. XinhuaThe author is an overseas development manager with Sinolingua Publishing Company.help me discover China. One book that helped me a lot to learn Chinese home cooking was Easy Recipes, Easy Chinese , which covers many of the most popular Chinese dishes. Preparing vinegar and chili paste for dumpling dipping and mixing noodles with chili sauce and minced garlic are images that paint a distinct picture of China and its profound food culture.Watching Chinese people drink hot water even in summer made me laugh when I first arrived in China. In my culture, it is uncommon to drink hot water, especially on hot days. But my laughs quickly subsided when I started researching theunusual habit and found that ingest-ing hot water is healthy. Drinking hot water helps break down food faster than cold water. It reduces the risk of constipation by supporting regular bowel movements and helps the body detoxify.If you look closely at Chinese dishes, you will notice that many consider health more than you might think. For example, many Chinese dishes contain all three core food groups to complete a meal: grain, protein and vegetable.Chopsticks: Friend or Foe?One of the most interest-ing features of Chinese culture is chopsticks. At first, I wasn’t comfortable with chopsticks and carried a spoon in my pocket to dinner which made my Chinese friends laugh and encourage me to use chopsticks.But I felt like eating withchopsticks was annoying until I had spent enough time in China to dig deeper into the culture. Eventually I realized that unlike eating with a spoon and piling all types of food together, eating with chopsticks enables you to really highlight the food you like.Using chopsticks forces you toslow down, eat deliberately, and take smaller mouthfuls of food, resting longer between bites which gives your stomach time to tell your brain when it gets full.You can hit three birds with one stone when eating with chopsticks: Enjoying the taste of every piece of food, eating healthier because you eat less food, and exercising your hand muscles because using chopsticks involves over 30 joints and 50 muscles in the fingers, wrist, arm and shoulder as well as thousands of nerves. Other birds may exist, waiting to be discovered.Tapping into Chinese ValuesChina is rich in values reflected in the simple, meaningful and mysteri-ous acts performed in daily life.While dining with Chinese friends, I observed that as tea is poured, someone may tap the table with two fingers each time his or her cup is refilled, which made me curious. Chinese friends told me it is a gesture of gratitude. I researched the custom and found that it can date back to the Qing Dynasty (1644-1911) when Emperor Qianlong would travel among the citizens in disguise to get a feel ofhow ordinary people were living. Once the emperor went to a restau-rant with one of his companions, and when he poured his companion a cup of tea, and to show his grati-tude without blowing the emperor’s cover, the companion tapped his fingers on the table to let the emperor know that he was grateful. It also symbolizes kneeling because the two fingers could represent the companion’s knees touching the floor for the emperor.I didn’t really dig deep enough to understand how the custom became so ingrained. It’s a sign of politeness without interrupting the conversa-tion with verbal gratitude.As I found more answers to my many questions about Chinese food and eating customs, I became even more eager to discover the deepest roots to develop a deeper picture about Chinese culture. I fear my curiosity may never be satisfied because more mysteri-ous Chinese culture always awaits around every corner.FEB · 2O20Art ExhibitionCelebrating the 70th Founding Anniversary of New ChinaReverieMe & Beuys · Zhou XiaohuDecember 29, 2019 – February 9, 2020National Museum of China, BeijingDecember 14, 2019 – February 21, 2020Hive Center for Contemporary Art, BeijingDecember 12, 2019 – March 15, 2020HOW Art Museum, ShanghaiThis exhibition features more than 160 works by 70 artists across four categories: traditional Chinese painting, oil painting, print and sculpture. With rich themes and diverse styles, the works showcase the achievements of fine arts since the founding of the People’s Republic of China in 1949 and reflect the development and changes of the country across the past 70 years as a panorama highlighting Chinese characteristics, style and spirit.This exhibition presents paintings by contemporary Chinese artist Wang Qing since 2017. With great curiosity, Wang Qing has always created works featuring a complex picture like a visual maze, which is how he connects to the world.Born in 1968,Wang Qing graduated from the oil paint-ing department of the Central Academy of Fine Arts in 1996. He now teaches at the School of New MediaArt, Tianjin Academy of Fine Arts. He has held solo exhibitions in Beijing, Shanghai, Hong Kong, Taipei and other locales.“Me & Beuys” is a new continuous project presented by HOW Art Museum involving four-month residencies of a contemporary Chinese artist to engage in dialogue with German artist Joseph Beuys and exhibit their art in the Beuys gallery. Beuys’ statement that “everyone is an artist” has greatly inspired passion and creativity in Chinese artists to trans-form society through concrete action.The first “Me & Beuys” exhibition invited artist Zhou Xiaohu to engage in dialogue with Beuys about his work Detective Project – To Chase One’s Tail Training .Born in 1960, Zhou Xiaohu now lives and works in Shanghai. His works involve animation, video, installa-tion and comprehensive performance projects. He has been featured in many exhibitions in countries like China,Britain, Germany, and the United States.Poster for the “Reverie” exhibition.Edana by Zhang Wenxin, 140×205 cm, oil on canvas, 2009.C U L T U R E | O ND I S P L AYAltered Carbon 2020January 10, 2020 – March 24, 2020Long Museum (West Bund), ShanghaiThis exhibition was inspired by the 2002 science fiction by British writer Richard K. Morgan. An intuitive conceptual event focus-ing on the innovation andcrisis brought by science and technology to human society, the exhibitiontracks the history of art to look into the future.Born in 1963, Pang Maokun is now deputy chairman of the China Artists Association andpresident of the Sichuan Fine Arts Institute.His works have been featured in many exhibi-tions and collected by many art institutions and private collectors around the world.Poster for the “Me & Beuys” exhibition.Poster for the “Altered Carbon 2020” exhibition.Dream Chaser by Jin Shangyi, 100×95 cm, oil on canvas, 2019.Well-dressed Tajik Girl Ajguri by Quan Shanshi, 102×84 cm, oil on canvas, 2007.FEB · 2O20。
新概念英语第二册Lesson40Foodandtalk讲义
Lesson 40 Food and talkText 课文First listen and then answer the question.听录音，然后回答以下问题。
Was Mrs. Rumbold a good panion at dinner?Last week at a dinner party, the hostess asked me to sit next to Mrs. Rumbold. Mrs. Rumbold was a large, unsmiling lady in a tight black dress. She did not even look up when I took my seat beside her. Her eyes were fixed on her plate and in a short time, she was busy eating. I tried to make conversation.'A new play is ing to "The Globe" soon,' I said. 'Will you be seeing it?''No,' she answered.'Will you be spending your holidays abroad this year?' I asked.'No,' she answered.'Will you be staying in England?' I asked.'No,' she answered.In despair, I asked her whether she was enjoying her dinner.'Young man,' she answered, 'if you ate more and talked less, we would both enjoy our dinner!"New words 生词hostess ['həustis] n.女主人unsmiling ['ʌn'smailiŋ] a.不笑的，严肃的tight [tait] a.紧身的fix [fiks] v.疑视globe [gləub] n.地球Grammar focus 语法1. Last week at a dinner party, the hostess asked me to sit next to Mrs. Rumbold.在上星期的一次宴会上，女主人安排我坐在兰伯尔德夫人的旁边。
Food chemistry 自2008年以来引用次数最多的25篇论文
Most Cited Food Chemistry ArticlesThe most cited articles published since 2008, extracted from Scopus.Chemical studies of anthocyanins: A reviewVolume 113, Issue 4, April 2009, Pages 859-871Castañeda-Ovando, A. | Pacheco-Hernández, Ma.d.L. | Páez-Hernández, Ma.E. | Rodríguez, J.A. |Galán-Vidal, C.A.Anthocyanins are natural colorants which have raised a growing interest due to their extensive range of colours, innocuous and beneficial health effects. Despite the great potential of application that anthocyanins represent for food, pharmaceutical and cosmetic industries, their use has been limited because of their relative instability and low extraction percentages. Currently, most investigations on anthocyanins are focused on solving these problems, as well as their purification and identification. In this paper, the most recent advances in the chemical investigation of the anthocyanins are summarised, emphasising the effects of pH, co-pigmentation, metal ion complexation and antioxidant activity on their stability. © 2008 Elsevier Ltd. All rights reserved.Perspectives for chitosan based antimicrobial films in food applicationsVolume 114, Issue 4, June 2009, Pages 1173-1182Dutta, P.K. | Tripathi, S. | Mehrotra, G.K. | Dutta, J.Recently, increasing attention has been paid to develop and test films with antimicrobial properties in order to improve food safety and shelf life. Active biomolecules such as chitosan and its derivatives have a significant role in food application area in view of recent outbreaks of contaminations associated with food products as well as growing concerns regarding the negative environmental impact of packaging materials currently in use. Chitosan has a great potential for a wide range of applications due to its biodegradability, biocompatibility, antimicrobial activity, non-toxicity and versatile chemical and physical properties. Thus, chitosan based films have proven to be very effective in food preservation. The presence of amino group in C2 position of chitosan provides major functionality towards biotechnological needs, particularly, in food applications. Chitosan based polymeric materials can be formed into fibers, films, gels, sponges, beads or even nanoparticles. Chitosan films have shown potential to be used as a packaging material for the quality preservation of a variety of food. Besides, chitosan has widely been used in antimicrobial films to provide edible protective coating, in dipping and spraying for the food products due to its antimicrobial properties. Chitosan has exhibited high antimicrobial activity against a wide variety of pathogenic and spoilage microorganisms, including fungi, and Gram-positive andGram-negative bacteria. The present review aims to highlight various preparative methods and antimicrobial activity including the mechanism of the antimicrobial action of chitosan based films. The optimisation of the biocidic properties of these so called biocomposites films and role of biocatalysts in improvement of quality and shelf life of foods has been discussed. © 2008 Elsevier Ltd. All rights reserved.Antioxidant and free radical-scavenging activities of chickpea protein hydrolysate (CPH) Volume 106, Issue 2, January 2008, Pages 444-450Li, Y. | Jiang, B. | Zhang, T. | Mu, W. | Liu, J.Chickpea protein hydrolysate (CPH) was fractionated by gel filtration on Sephadex G-25. The antioxidant and free radical-scavenging activities of four CPH fractions (Fra.I, Fra.II, Fra.III, and Fra.IV) were measured using reducing power, inhibition of linoleic acid autoxidation, and 1,1-diphenyl-2- pycrylhydrazyl (DPPH)/superoxide/hydroxyl radical-scavenging assay. The antioxidant activity of Fra.IV (81.13%) was closer to that of α-tocopherol (83.66%) but lower than that of BHT (99.71%) in the linoleic acid oxidation system. Amino acid analyses showed that Fra.IV with the strongest antioxidant activity also had the highest total hydrophobic amino acids content (38.94% THAA) and hydrophobicity (125.62 kcal/mol amino acid residue) compared with the other three fractions. The molecular weight distribution of Fra.IV was found to vary from 200 to 3000 Da. © 2007 Elsevier Ltd. All rights reserved.Chemical composition, antioxidant and antimicrobial activities of basil (Ocimum basilicum) essential oils depends on seasonal variationsVolume 108, Issue 3, June 2008, Pages 986-995Hussain, A.I. | Anwar, F. | Hussain Sherazi, S.T. | Przybylski, R.Chemical composition, antioxidant and antimicrobial activities of the essential oils from aerial parts of basil (Ocimum basilicum L.) as affected by four seasonal, namely summer, autumn, winter and spring growing variation were investigated. The hydro-distilled essential oils content ranged from 0.5% to 0.8%, the maximum amounts were observed in winter while minimum in summer. The essential oils consisted of linalool as the most abundant component (56.7-60.6%), followed by epi-α-cadinol (8.6-11.4%),α-bergamotene (7.4-9.2%) and γ-cadinene (3.2-5.4%). Samples collected in winter were found to be richer in oxygenated monoterpenes (68.9%), while those of summer were higher in sesquiterpene hydrocarbons (24.3%). The contents of most of the chemical constituents varied significantly (p < 0.05) with different seasons. The essential oils investigated, exhibited good antioxidant activity as measurements by DPPH free radical-scavenging ability, bleaching β-carotene in linoleic acid system and inhibition of linoleic acid oxidation. Evaluation of antimicrobial activity of the essential oils and linalool, the most abundant component, against bacterial strains: Staphylococcus aureus, Escherichia coli, Bacillus subtilis, Pasteurella multocida and pathogenic fungi Aspergillus niger, Mucor mucedo, Fusarium solani, Botryodiplodia theobromae, Rhizopus solani was assessed by disc diffusion method and measurement of determination of minimum inhibitory concentration. The results of antimicrobial assays indicated that all the tested microorganisms were affected. Both the antioxidant and antimicrobial activities of the oils varied significantly (p < 0.05), as seasons changed. © 2007 Elsevier Ltd. All rights reserved. Purification, composition analysis and antioxidant activity of a polysaccharide from the fruiting bodies of Ganoderma atrumVolume 107, Issue 1, March 2008, Pages 231-241Chen, Y. | Xie, M.-Y. | Nie, S.-P. | Li, C. | Wang, Y.-X.A water-soluble protein-bound polysaccharide was extracted from the fruiting bodies of Ganoderma atrum and isolated by gel-filtration chromatography. Its primary structural features and molecular weight were characterized by infrared spectrometry, gas chromatography, size exclusion chromatography, amino acid analyzer and high-performance liquid chromatography (HPLC). The data obtained indicated that the glycoprotein contains 10.1% of protein and 17 general amino acids and it is rich in glutamic acid, asparagic acid, alanine, glycine, threonine, and serine. It was mainly composed of mannose, galactose and glucose in a molar ratio of 1:1.28:4.91, with an average molecular weight of about 1013 kDa. The existence of an O-glycosidic linkage in PSG-1 (polysaccharide1) was demonstrated by a β-elimination reaction. The antioxidant activity of the purified polysaccharides was evaluated in vitro by1,1-diphenyl-2-picryl-hydrazyl (DPPH) free radical scavenging assay, self-oxidation of 1,2,3-phentriol assay. Those various antioxidant activities were compared to standard antioxidants vitamin C and BHT. It was found that the scavenging effects of the purified polysaccharides increased with measuring concentration. The results indicated that the purified polysaccharides showed strong DPPH free radical and superoxide anion radical scavenging activities. This study suggested that the purified polysaccharides could potentially be used as natural antioxidants. © 2007 Elsevier Ltd. All rights reserved.DPPH antioxidant assay revisitedVolume 113, Issue 4, April 2009, Pages 1202-1205Sharma, O.P. | Bhat, T.K.Scavenging of DPPH free radical is the basis of a common antioxidant assay. A number of protocols have been followed for this assay resulting in variation in the results of different laboratories. We present a perspective of the protocols followed by different workers with incongruity in their results and recommend a standard procedure within the sensitivity range of spectrophotometry. Three common standard antioxidants viz. ascorbic acid, BHT and propyl gallate have been used in this study. The IC50 values for ascorbic acid and propyl gallate were 11.8 μM and 4.4 μM in methanol and 11.5 μM and 4.7 μM in buffered methanol as reaction medium, respectively. The free radical scavenging by BHT was markedly influenced by the reaction medi um. The IC50 values were 60.0 μM and 9.7 μM when the reaction was done in methanol and buffered methanol, respectively. © 2008 Elsevier Ltd. All rights reserved.Total phenolic compounds and antioxidant capacities of major fruits from EcuadorVolume 111, Issue 4, December 2008, Pages 816-823Vasco, C. | Ruales, J. | Kamal-Eldin, A.Seventeen fruits from Ecuador were analysed for total soluble phenolic compounds content and for antioxidant capacity, using three different methods (DPPH{radical dot}, FRAP and ABTS{radical dot}+).For the total phenolic content measured by the Folin-Ciocalteu method, three groups, having <100,200-500 and >1000 mg GAE/100 g FW, were clearly distinguishable. Andean blackberry, capulí cherry peel and banana passion fruit were classified in the third group, with concentrations of 2167, 1494 and 1010 mg of GAE/100 g FW, respectively. Antioxidant capacity analyses revealed the same classes. FRAP and ABTS{radical dot}+ gave comparable results and were highly correlated (y = 0.691x + 6.78; r2 = 0.908). Spectrophotometric measurements showed that the Andean blackberry and capulí peel but not banana passion fruit contained high levels of anthocyanins (λmax = 520 nm). © 2008 Elsevier Ltd. All rights reserved.Chemical composition and nutritional value of European species of wild growing mushrooms: A reviewVolume 113, Issue 1, March 2009, Pages 9-16Kalač, P.Numerous species of wild growing mushrooms are widely consumed as a delicacy in central and eastern Europe. Credible evaluation of their nutritional value has so far been limited due to fragmentary knowledge of their composition and mainly due to the very limited information on the availability of their constituents. Dry matter content is usually about 100 g kg-1. Structural polysaccharides and proteins comprise the main components of dry matter, while the lipid content is low. Chitin, glycogen, mannitol and trehalose are typical carbohydrate constituents. The proportion of essential amino acids is nutritionally favourable, while the content of n-3 fatty acid is negligible. Low energy, high proportion of indigestible fibre, specific β-glucans and antioxidative and flavour constituents provoke the increasing interest of both researchers and consumers. The ability of some species to accumulate several detrimental trace elements and radiocaesium, and occurrence of detrimental constituents in edible mushrooms are also briefly reviewed. © 2008 Elsevier Ltd. All rights reserved.Comparative antioxidant capacities of phenolic compounds measured by various testsVolume 113, Issue 4, April 2009, Pages 1226-1233Tabart, J. | Kevers, C. | Pincemail, J. | Defraigne, J.-O. | Dommes, J.The purpose of this study was to compare the antioxidant capacities of standard compounds (phenolic compounds, ascorbic acid, and glutathione) as measured by various assays. Five methods were selected so as to span a diversity of technical approaches: TEAC (radical2,2′-azino-bis(3-ethylbenzothiazoline)-6 sulphonic acid), DPPH (radical 2,2-diphenyl-1-picryhydrazyl used to measure reducing capacity), ORAC (oxygen radical scavenging capacity), red blood cell haemolysis (protection of biological sample), and ESR (electron spin resonance for direct free radical evaluation). Most compounds showed significant differences in free radical scavenging activity according to the method used. Of the 25 tested compounds, only a few, such as myricetin and gallocatechin, gave comparable activities in the various tests. To standardise reporting on antioxidant capacity, it is proposed to use a weighted mean of the values obtained using the DPPH, ORAC, resistance to haemolysis, andESR assays. This strategy was used to test the antioxidant capacity of several beverages. The highest antioxidant capacity was observed for red wine, followed by green tea, orange juice, grape juice, vegetable juice, and apple juice. © 2008 Elsevier Ltd. All rights reserved.The molecular basis of working mechanism of natural polyphenolic antioxidantsVolume 125, Issue 2, March 2011, Pages 288-306Leopoldini, M. | Russo, N. | Toscano, M.In this review, we present a summary of the research work performed so far using high accuracy quantum chemical methods on polyphenolic antioxidant compounds. We have reviewed the different groups of polyphenols, which mostly belong to the Mediterranean food culture, i.e. phenolic acids, flavonoids and stilbenes. The three main proposed mechanisms through which the antioxidants may play their protective role, which is the H atom transfer, the single electron transfer and the metals chelation, have been analysed and discussed in details. This work represents a further important contribution to the elucidation of the beneficial effects on health of these substances. © 2010 Elsevier Ltd.Antioxidant activity and phenolic content of various date palm (Phoenix dactylifera) fruits from IranVolume 107, Issue 4, April 2008, Pages 1636-1641Biglari, F. | AlKarkhi, A.F.M. | Easa, A.M.Edible parts of date palm (Phoenix dactylifera) fruits (DPF) from Iran were analyzed for their antioxidant activities (AA) using Tro lox equivalent antioxidant capacity (TEAC) method, 2,2′-azinobis(3-ethylbenzothiazoline-6-sulphonic acid) radical cation (ABTS{radical dot}+) assays and the ferric reducing/antioxidant power method (FRAP assay). The total phenolic content (TPC) and total flavonoid content (TFC) of the DPF were measured using Folin-Ciocalteau and aluminum chloride colorimetric methods, respectively. The samples used included four types of soft dates (SD) namely Honey date, Bam date, Jiroft date and Kabkab date; three types of semi-dry dates (SDD) namely Sahroon date, Piarom date and Zahedi date and one type of dry date (DD) which was Kharak date. The AA (ABTS assay) of the DPF were 22.83-41.17, 47.6-54.61 and 500.33 μmol Trolox equivalents/100 g dry weights (dw) for SD, SDD and DD, respectively. The AA (FRAP assay) per 100 g dw sample were 11.65-20, 19.12-29.34 and 387.34 μmol FRAP for SD, SDD and DD, respectively. The TPC ranged from 2.89 to 4.82, 4.37 to 6.64 and 141.35 mg gallic acid equivalents (GAE)/100 g dw, while TFC ranged from 1.62 to 3.07, 1.65 to 4.71 and 81.79 mg catechin equivalents (CEQ)/100 g dw sample for SD, SDD and DD, respectively. Correlation analyses indicated that there was a linear relationship between AA and the TPC or TFC of DPF. This work demonstrates the potential of Iranian dates as antioxidant functional food ingredients. © 2007 Elsevier Ltd. All rights reserved.Antioxidant activities of different fractions of polysaccharide conjugates from green tea (Camellia Sinensis)Volume 106, Issue 2, January 2008, Pages 559-563Chen, H. | Zhang, M. | Qu, Z. | Xie, B.Three fractions of water-soluble polysaccharide conjugates, coded as TPC-1, TPC-2, and TPC-3, were isolated and purified from low-grade green tea (Camellia sinensis) by absorbent chromatography and ion exchange chromatography. Their chemical and physical characteristics were determined by chemical methods, gas chromatography and size exclusion chromatography with laser light scattering. Deoxyribose assay, photoreduction of Nitro Blue Tetrazolium (NBT) assay and lipid peroxidation inhibition assay were applied to test the antioxidant activities of tea polysaccharide conjugates in vitro. The results indicated that the three polysaccharide conjugates were heteropolysaccharides bounded with protein. TPC-1 was composed of l-arabinose (Ara), d-ribose (Rib), d-xylose (Xyl), d-glucose (Glc),d-galactose (Gal) and d-mannose (Man). TPC-2 was only composed of four monosaccharides: Ara, Rib, Glc and Man. There was no Man detected in TPC-3. The protein contents of TPC-1, TPC-2, and TPC-3 were 2.8%, 3.8% and 4.0% and the molecular weights were 26.8 × 104, 11.8 × 104, 4.2 × 104, respectively. TPC-3 showed the highest antioxidant activities among the three fractions of polysaccharide conjugates, with an IC50 of 182 μg/ml for the deoxyribose assay, and 93 μg/ml for th e photoreduction of NBT assay, values which were lower than those of TPC-1 and TPC-2 (P < 0.01). The effects of the molecular weight and protein content of the polysaccharide conjugates on the improvement of the bioactivities appeared to be significant. © 2007 Elsevier Ltd. All rights reserved.Antioxidant activities of the extracts from chestnut flower, leaf, skins and fruitVolume 107, Issue 3, April 2008, Pages 1106-1113Barreira, J.C.M. | Ferreira, I.C.F.R. | Oliveira, M.B.P.P. | Pereira, J.A.In this study, the antioxidant properties of chestnut (flowers, leaves, skins and fruits) extracts were evaluated through several biochemical assays: DPPH (2,2-diphenyl-1-picrylhydrazyl) radical-scavenging activity, reducing power, inhibition of β-carotene bleaching, inhibition of oxidative hemolysis in erythrocytes, induced by 2,2′-azobis(2-amidinopropane)dihydrochloride (AAPH), and inhibition of lipid peroxidation in pig brain tissue through the formation of thiobarbituric acid-reactive substances (TBARS). These assays have been extensively studied as models for the peroxidative damage in biomembranes. The EC50 values were calculated for all the methods in order to evaluate the antioxidant efficiency of each chestnut extract. The phenol and flavonoid contents were also obtained. Chestnut skins revealed the best antioxidant properties, presenting much lower EC50 values, particularly for lipid peroxidation inhibition in the TBARS assay. Furthermore, the highest antioxidant contents (polyphenols and flavonoids) were found for these extracts. © 2007.Antioxidant activity of Smilax excelsa L. leaf extractsVolume 110, Issue 3, October 2008, Pages 571-583Ozsoy, N. | Can, A. | Yanardag, R. | Akev, N.Smilax excelsa L. leaves are used widely in the Black Sea region of Turkey for consumption in the daily diet and in folk medicine for their medicinal properties. In the present study, different antioxidant tests were employed in order to evaluate the antioxidant activities of water, infusion, ethanol and ethyl acetate extracts of S. excelsa leaves. In addition, the results were compared with natural and synthetic antioxidants. The levels of total phenolics, total flavonoids and anthocyanins of the extracts were also determined. The extracts were found to have different levels of antioxidant properties in the test models used. All extracts had good total phenolic and flavonoid contents, inhibited lipid peroxidation, showed radical scavenging and iron-chelating activities. Therefore, the leaves of the plant could be considered as a significant natural antioxidant source. © 2008 Elsevier Ltd. All rights reserved.Antioxidant activities of rosemary (Rosmarinus Officinalis L.) extract, blackseed (Nigella sativa L.) essential oil, carnosic acid, rosmarinic acid and sesamolVolume 110, Issue 1, September 2008, Pages 76-82Erkan, N. | Ayranci, G. | Ayranci, E.Antioxidant activities of three pure compounds: carnosic acid, rosmarinic acid and sesamol, as well as two plant extracts: rosemary extract and blackseed essential oil, were examined by applyingDPPH{radical dot} and ABTS{radical dot}+ radical-scavenging assays and the ferric thiocyanate test. All three test methods proved that rosemary extract had a higher antioxidant activity than blackseed essential oil. The order of antioxidant activity of pure compounds showed variations in different tests. This was attributed to structural factors of individual compounds. Phenolic contents of blackseed essential oil and rosemary extract were also determined. Rosemary extract was found to have a higher phenolic content than blackseed essential oil. This fact was utilised in explaining the higher antioxidant activity of rosemary extract. © 2008 Elsevier Ltd. All rights reserved.Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solventsVolume 115, Issue 3, August 2009, Pages 785-788Alothman, M. | Bhat, R. | Karim, A.A.The antioxidant capacity and phenol content of three tropical fruits pulps, namely, honey pineapple, banana and Thai seedless guava, were studied. Three solvent systems were used (methanol, ethanol and acetone) at three different concentrations (50%, 70% and 90%) and with 100% distilled water. The antioxidant capacity of the fruit extracts was evaluated using a ferric reducing/antioxidant power assay and the free radical-scavenging capacity was evaluated using 2,2-diphenyl-1-picrylhydrazylradical-scavenging assays. The efficiency of the solvents used to extract phenols from the three fruits varied considerably. The polyphenol content of Thai seedless guava was 123 to 191 gallic acid equivalents/100 g (GAE/100 g), that of pisang mas was 24.4 to 72.2 GAE/100 g, and that of honey pineapple was 34.7 to 54.7 GAE/100 g. High phenol content was significantly correlated with high antioxidant capacity. © 2009 Elsevier Ltd. All rights reserved.An overview of analytical methods for determining the geographical origin of food products Volume 107, Issue 2, March 2008, Pages 897-911Luykx, D.M.A.M. | van Ruth, S.M.There is an increasing interest by consumers for high quality food products with a clear geographical origin. These products are encouraged and suitable analytical techniques are needed for the quality control. This overview concerns an investigation of the current analytical techniques that are being used for the determination of the geographical origin of food products. The analytical approaches have been subdivided into four groups; mass spectrometry techniques, spectroscopic techniques, separation techniques, and other techniques. The principles of the techniques together with their advantages and drawbacks, and reported applications concerning geographical authenticity are discussed. A combination of methods analysing different types of food compounds seems to be the most promising approach to establish the geographical origin. Chemometric analysis of the data provided by the analytical instruments is needed for such a multifactorial approach. © 2007 Elsevier Ltd. All rights reserved. Antioxidant activity index (AAI) by the 2,2-diphenyl-1-picrylhydrazyl methodVolume 112, Issue 3, February 2009, Pages 654-658Scherer, R. | Godoy, H.T.The aim of this work was to propose a new antioxidant activity index (AAI) using the DPPH{radical dot} method. Antioxidant activity was expressed as the antioxidant activity index (AAI) calculated as follows: AAI = final DPPH{radical dot} concentration (μg ml-1)/IC50 (μg ml-1). The compounds, BHA, chlorogenic acid, ferulic acid, gallic acid, caffeic acid, quercetin, rutin, protocatechuic acid and trans-cinnamic acid were used, as well as the samples clove essential oil, eugenol and Xanthium strumarium extract. Three concentrations of DPPH{radical dot} were used and no significant difference in the AAI for each compound tested was observed, indicating that the AAI found was appropriate to compare the antioxidant strength of plant extracts, as well as of pure compounds. Gallic acid showed the higher AAI value (AAI = 27) followed by protochatechuic acid (AAI = 20) and quercetin (AAI = 15). Clove essential oil showed very strong antioxidant activity (AAI = 9) while the X. strumarium extract presented strong antioxidant activity (AAI = 1.6).Antioxidant and biochemical properties of protein hydrolysates prepared from Silver carp (Hypophthalmichthys molitrix)Volume 107, Issue 4, April 2008, Pages 1485-1493Dong, S. | Zeng, M. | Wang, D. | Liu, Z. | Zhao, Y. | Yang, H.The antioxidant and biochemical properties of enzymatically hydrolyzed silver carp (Hypophthalmichthys molitrix) protein were studied. The molecular weight of the main peaks of the hydrolysates by both Alcalase and Flavourzyme wa s lower than 5000 Da. The hydrolysates treated by Alcalase for ≥1.5 h (hydrolysis time) showed that the relative proportion of <1000 Da fraction was more than 60%. For the biochemical properties, hydrolysis by both enzymes increased protein solubility to above 75% over awide pH range; and when the hydrolysis time was prolonged (>3 h), the colour of the hydrolysates turned yellowish. The protein hydrolysates exhibited significant hydroxyl radical-scavenging activity and inhibited linoleic acid peroxidation. For Alcalase treatment, the hydroxyl radical-scavenging activity and the inhibition of linoleic acid peroxidation of hydrolysates appeared to reach a maximum level for 1.5, 2.0 h of hydrolysis, respectively; and their antioxidant activity was close to tha t of α-tocopherol in a linoleic acid emulsion system, and carnosine in the 2-deoxyribose oxidation system. The hydrolysate with lower molecular weight distribution possessed stronger Fe2+ chelation ability at a sample concentration of 5.0 mg/mL. The results suggested that the antioxidant activity of silver carp protein hydrolysates were related to its degree of hydrolysis (DH), hydrolysis time and molecular weight. © 2007 Elsevier Ltd. All rights reserved.Antioxidant activity of peptides isolated from alfalfa leaf protein hydrolysateVolume 111, Issue 2, November 2008, Pages 370-376Xie, Z. | Huang, J. | Xu, X. | Jin, Z.Alfalfa leaf protein, a potential source of high quality protein for human consumption, was hydrolyzed with protease. Alfalfa leaf protein hydrolysate was fractionated by ultrafiltration and the obtained peptides were purified by dynamical adsorption. The antioxidant activity of alfalfa leaf peptides (ALPs) was investigated and compared with that of a native antioxidant, reduced glutathione (GSH), which was used as a reference. The reducing power of ALPs was 0.69 at 2.00 mg/mL. ALPs at 1.60 mg/mL and 0.90mg/mL exhibited 79.71% and 67.00% of scavenging activities on 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and superoxide radical, respectively. In addition, ALPs showed 65.15% chelating effect on ferrous ion at 0.50 mg/mL. The molecular weight of the peptides was determined and 67.86% of the total amount was below 1000 Da. Combined with the result of the amino acid profiles, ALPs was believed to have high nutritive value in addition to antioxidant activity. Crown Copyright © 2008.Sugars, organic acids, phenolic composition and antioxidant activity of sweet cherry (Prunus avium L.)Volume 107, Issue 1, March 2008, Pages 185-192Usenik, V. | Fabčič, J. | Štampar, F.Sugars, organic acids, phenolics and anthocyanins in fruits of 13 sweet cherry cultivars: Badascony, Burlat, Early Van Compact, Fercer, Fernier, Ferprime, Lala Star, Lapins, Noire de Meched, Sylvia, Vesseaux, Vigred (red-coloured) and Ferrador (bi-coloured) were quantified by HPLC. Sweet cherry cultivars of different pomological characteristics and different time of ripening were evaluated sensorily. Cultivars were evaluated for their total phenolic content and antioxidant activity. The sum of sugars (glucose, fructose, sucrose and sorbitol) ranged from 125 to 265 g/kg fresh weight (FW) and the sum of organic acids (malic, citric, shikimic and fumaric) ranged from 3.67 to 8.66 g/kg FW. Total phenolic content ranged from 44.3 to 87.9 mg gallic acid equivalents/100 g FW and antioxidant activity ranged from 8.0 to 17.2 mg ascorbic acid equivalent antioxidant capacity mg/100 g FW. The correlation of。
GuidanceforIndustry-FoodandDrugAdministration
E15 Definitions for
Genomic Biomarkers,
Pharmacogenomics,
Pharmacogenetics, Genomic
Data and Sample Coding
Categories
Additional copies are available from:
2. Additional Information (2.1.2)......................................................................................................... 2
B. Pharmacogenomics and Pharmacogenetics (2.2) ........................................................................ 3
5. Additional Information (2.3.5)......................................................................................................... 6
Table 1: Summary of Genomic Data and Sample Coding Categories.............................................. 7
/cber/guidelines.htm.
U.S. Department of Health and Human Services
人教版八年级英语上册教学果件《Unit-4-Section-A-2a-2d》
Language points
1. Welcome to the neighborhood!
Greg: Thanks for telling me. Helen: No problem.
➢Role-play
Le1t.’Rsosleeeplawy hthiecchongvreorsuatpiondinoes g2r. oRuoplse.pltahy tehebceosntv.ersation in
B: Sure.
A: What’s the best / the worst clothing store in town?
B: I think Miller’s is the best… / ...is the worst.
A: Why do you think so?
B: Well Miller’s has …….
bad/badly w__o_r_st_ popular _m__o_s_t_p_o_p_u_l_a_r
fresh _f_r_es_h_e_s_t_ expensive _m_o_s_t_e_x_p_e_n_s_i_v_e
➢Teamwork
Talk about the supermarkets,
Ready? restaurants, … around us from service,
quality and prices. Let’s see which group is the best!
supermarkets restaurants
仁爱科普版初中英语八年级下册Unit 7 Food festival 单元检测A卷
仁爱科普版初中英语八年级下册Unit 7 Food festival 单元检测A卷姓名:________ 班级:________ 成绩:________一、单项选择 (共15题；共30分)1. （2分）I think that you have made so rapid _____ in math.A . a progressB . progressC . progressesD . progressed2. （2分）The customers are pleased with the of the restaurant.A . balanceB . experienceC . surfaceD . service3. （2分）Ms Li is a nice old woman_______ beautiful white hair.A . hasB . withC . ofD . for4. （2分）— David, could you tell me _______?— Ok, I'll check it for you on the Internet.A . how often do the Winter Olympic Games take placeB . when the 2022 Beijing Winter Olympic Games will startC . how many events are there in the 2022 Beijing Winter Olympic GamesD . who wins the most gold medals in the 2022 Beijing Winter Olympic Games5. （2分）— I don't know if Mr. Li ________ to the party this evening.— I think he will come if he ________ free.A . will come; isB . will come; will beC . comes; isD . comes; will be6. （2分）—Will she go to Shanghai tomorrow？—________she will go there to have a meeting．A . No, she doesn'tB . Yes，she doesC . No, she won'tD . Yes，she will7. （2分）---Did you have a good May Day holiday? --- _______. I enjoyed myself with my family on the beach.A . I'm afraid notB . I'm not sureC . Of courseD . I hope so8. （2分）— I won't attend the meeting _______ him， _______ I have too much to do these days.— I see.A . instead； as a resultB . instead of； becauseC . instead； for exampleD . instead of； in order to9. （2分）My daughter is afraid ________ out alone at night.A . goB . goesC . goingD . to go10. （2分）JSTV station will cover ______ the women's football match tomorrow.A . livingB . liveC . aliveD . lively11. （2分）—Why do you like living in the countryside?—Because there's noise and cars there.A . fewer; lessB . fewer; fewerC . less; fewerD . less; less12. （2分）— Is that _____ book?— Yes, it is.A . EnglandB . JapanC . an EnglandD . an English13. （2分）Bread and butter my favourite breakfast, but this morning I didn't have any choice but some noodles.A . is ; haveB . are ; haveC . are; to haveD . is; to have14. （2分）—I think young man need more time their parents.—I agree. Old people should be given more care instead of money.A . spending; onB . to spend; withC . to spend; on15. （2分）I've asked him __________ us for dinner, but he said he was quite busy.A . joiningB . to joinC . joinedD . join二、完形填空 (共1题；共12分)16. （12分）根据短文理解，从A、B、C、D四个选项中选择正确答案。
2008年奥运会菜单英文翻译
2008年奥运会菜单英文翻译奥运菜单英译（一）“麻婆豆腐”翻译成“Bean curd made by a pock－marked woman”（满脸雀斑的女人制作的豆腐），“夫妻肺片”翻译成“Husband and Wife's lung slice”（丈夫和妻子的肺切片），“童子鸡”翻译成“Chicken Without Sexual Life”（没有过性生活的鸡）……这些让中外食客啼笑皆非、莫名其妙的菜单的翻译，将在北京奥运会期间乃至以后渐渐消失，代之以最新统一的翻译方法。
此前，类似于前面所提的菜名翻译的笑话很多，再如“四喜丸子”被翻译成“四个高兴的肉团”、“红烧狮子头”被译成“烧红了的狮子头”等，不一而足。
为了杜绝在奥运会期间贻笑大方，给国外游客带来不便，或引发国际笑话，北京市旅游局去年8月就拟出一份《中文菜名英文译法》的讨论稿，对外公布并征求市民建议。
通过各个途径，征求了广大民众的建议后，经过半年多的征求意见、讨论和修改，北京市旅游局日前出台了统一的《中文菜单英文译法》。
北京城八区三星级以上饭店从6月12日起就可前往北京市旅游局饭店餐饮管理处领取。
据悉，《中文菜单英文译法》是为提高北京奥运会期间服务接待水平，规范北京市饭店业、餐饮业菜单英文译法而由北京旅游局和北京外办出版编辑的，对中国将近3000个菜品的名字做了英文的翻译。
记者看到，新的菜单中，有些采取了音译加描绘性说明的方式。
如麻婆豆腐被翻译成了Mapo Tofu （Stir －Fried Tofu in Hot Sauce），四喜丸子依然是“Four－Joy Meatballs”（四个高兴的肉团），不过特别加了补充说明“Meat Balls Braised with Brown Sauce”。
有的采取了意译，说明了做法，如夫妻肺片的英文翻译统一为Pork Lungs in Chili Sauce，清蒸童子鸡为Steamed Spring Chicken。
奥运会菜谱1
2008年北京奥运会菜单－中餐冷菜2008年10月19日星期日下午 06:40中餐 Chinese Food冷菜（Cold Dishes）1. 白菜心拌蜇头 Marinated Jellyfish and Chinese Cabbage in Vinaigrette2. 白灵菇扣鸭掌 Mushrooms with Duck Feet3. 拌豆腐丝 Shredded Tofu with Sauce4. 白切鸡 Boiled Chicken with Sauce5. 拌双耳 Tossed Black and White Fungus6. 冰梅凉瓜 Bitter Melon in Plum Sauce7. 冰镇芥兰 Chinese Broccoli with Wasabi8. 朝鲜辣白菜 Korean Cabbage in Chili Sauce9. 朝鲜泡菜 Kimchi10. 陈皮兔肉 Rabbit Meat with Tangerine Flavor11. 川北凉粉 Clear Noodles in Chili Sauce12. 刺身凉瓜 Bitter Melon with Wasabi13. 豆豉多春鱼 Shisamo in Black Bean Sauce14. 夫妻肺片 Pork Lungs in Chili Sauce15. 干拌牛舌 Ox Tongue in Chili Sauce16. 干拌顺风 Pig Ear in Chili Sauce17. 怪味牛腱 Spiced Beef Shank18. 红心鸭卷 Sliced Duck Rolls with Egg Yolk19. 姜汁皮蛋 Preserved Eggs in Ginger Sauce20. 酱香猪蹄 Pig Feet Seasoned with Soy Sauce21. 酱肘花 Sliced Pork in Soy Sauce22. 金豆芥兰 Chinese Broccoli with Soy Beans23. 韭黄螺片 Sliced Sea Whelks with Hotbed Chives24. 老北京豆酱 Traditional Beijing Bean Paste25. 老醋泡花生 Peanuts Pickled in Aged Vinegar26. 凉拌金针菇 Golden Mushrooms and Mixed Vegetables27. 凉拌西芹云耳 Celery with White Fungus28. 卤水大肠 Marinated Pork Intestines29. 卤水豆腐 Marinated Tofu30. 卤水鹅头 Marinated Goose Heads31. 卤水鹅翼 Marinated Goose Wings32. 卤水鹅掌 Marinated Goose Feet33. 卤水鹅胗 Marinated Goose Gizzard34. 卤水鸡蛋 Marinated Eggs35. 卤水金钱肚 Marinated Pork Tripe36. 卤水牛腱 Marinated Beef Shank37. 卤水牛舌 Marinated Ox Tongue38. 卤水拼盘 Marinated Meat Combination39. 卤水鸭肉 Marinated Duck Meat40. 萝卜干毛豆 Dried Radish with Green Soybean41. 麻辣肚丝 Shredded Pig Tripe in Chili Sauce42. 美味牛筋 Beef Tendon43. 蜜汁叉烧 Honey-Stewed BBQ Pork44. 明炉烧鸭 Roast Duck45. 泡菜什锦 Assorted Pickles46. 泡椒凤爪 Chicken Feet with Pickled Peppers47. 皮蛋豆腐 Tofu with Preserved Eggs48. 乳猪拼盘 Roast Suckling Pig49. 珊瑚笋尖 Sweet and Sour Bamboo Shoots50. 爽口西芹 Crispy Celery51. 四宝烤麸 Marinated Bran Dough with Peanuts and Black Fungus52. 松仁香菇 Black Mushrooms with Pine Nuts53. 蒜茸海带丝 Sliced Kelp in Garlic Sauce54. 跳水木耳 Black Fungus with Pickled Capsicum55. 拌海螺 Whelks and Cucumber56. 五彩酱鹅肝 Goose Liver with White Gourd57. 五香牛肉 Spicy Roast Beef58. 五香熏干 Spicy Smoked Dried Tofu59. 五香熏鱼 Spicy Smoked Fish60. 五香云豆 Spicy Kidney Beans61. 腌三文鱼 Marinated Salmon62. 盐焗鸡 Baked Chicken in Salt63. 盐水虾肉 Poached Salted Shrimps Without Shell64. 糟香鹅掌 Braised Goose Feet in Rice Wine Sauce65. 酿黄瓜条 Pickled Cucumber Strips66. 米醋海蜇 Jellyfish in Vinegar67. 卤猪舌 Marinated Pig Tongue68. 三色中卷 Squid Rolls Stuffed with Bean, Ham and Egg Yolk69. 蛋衣河鳗 Egg Rolls Stuffed with Eel70. 盐水鹅肉 Goose Slices in Salted Spicy Sauce71. 冰心苦瓜 Bitter Melon Salad72. 五味九孔 Fresh Abalone in Spicy Sauce73. 明虾荔枝沙拉 Shrimps and Litchi Salad74. 五味牛腱 Spicy Beef Shank75. 拌八爪鱼 Spicy Cuttlefish76. 鸡脚冻 Chicken Feet Galantine77. 香葱酥鱼 Crispy Crucian Carp in Scallion Oil78. 蒜汁鹅胗 Goose Gizzard in Garlic Sauce79. 黄花素鸡 Vegetarian Chicken with Day Lily80. 姜汁鲜鱿 Fresh Squid in Ginger Sauce81. 桂花糯米藕 Steamed Lotus Root Stuffed with Sweet Sticky Rice82. 卤鸭冷切 Spicy Marinated Duck83. 松田青豆 Songtian Green Beans84. 色拉九孔 Abalone Salad85. 凉拌花螺 Cold Sea Whelks with Dressing86. 素鸭 Vegetarian Duck87. 酱鸭 Duck Seasoned with Soy Sauce88. 麻辣牛筋 Spicy Beef Tendon89. 醉鸡 Liquor-Soaked Chicken90. 可乐芸豆 French Beans in Coca-Cola91. 桂花山药 Chinese Yam with Osmanthus Sauce92. 豆豉鲫鱼 Crucian Carp with Black Bean Sauce93. 水晶鱼冻 Fish Aspic94. 酱板鸭 Spicy Salted Duck95. 烧椒皮蛋 Preserved Eggs with Chili96. 酸辣瓜条 Cucumber with Hot and Sour Sauce97. 五香大排 Spicy Pork Ribs98. 三丝木耳 Black Fungus with Cucumber and Vermicelle99. 酸辣蕨根粉 Hot and Sour Fern Root Noodles100. 小黄瓜蘸酱 Small Cucumber with Soybean Paste 101. 拌苦菜 Mixed Bitter Vegetables102. 蕨根粉拌蛰头 Fern Root Noodles with Jellyfish 103. 老醋黑木耳 Black Fungus in Vinegar104. 清香苦菊 Chrysanthemum with Sauce105. 琥珀核桃 Honeyed Walnuts106. 杭州凤鹅 Pickled Goose, Hangzhou Style107. 香吃茶树菇 Spicy Tea Tree Mushrooms108. 琥珀花生 Honeyed Peanuts109. 葱油鹅肝 Goose Liver with Scallion and Chili Oil 110. 拌爽口海苔 Sea Moss with Sauce111. 巧拌海茸 Mixed Seaweed112. 蛋黄凉瓜 Bitter Melon with Egg Yolk113. 龙眼风味肠 Sausage Stuffed with Salty Egg114. 水晶萝卜 Sliced Turnip with Sauce115. 腊八蒜茼蒿 Crown Daisy with Sweet Garlic116. 香辣手撕茄子 Eggplant with Chili Oil117. 酥鲫鱼 Crispy Crucian Carp118. 水晶鸭舌 Duck Tongue Aspic119. 卤水鸭舌 Marinated Duck Tongue120. 香椿鸭胗 Duck Gizzard with Chinese Toon121. 卤水鸭膀 Marinated Duck Wings122. 香糟鸭卷 Duck Rolls Marinated in Rice Wine123. 盐水鸭肝 Duck Liver in Salted Spicy Sauce124. 水晶鹅肝 Goose Liver Aspic125. 豉油乳鸽皇 Braised Pigeon with Black Bean Sauce 126. 酥海带 Crispy Seaweed127. 脆虾白菜心 Chinese Cabbage with Fried Shrimps128. 香椿豆腐 Tofu with Chinese Toon129. 拌香椿苗 Chinese Toon with Sauce130. 糖醋白菜墩 Sweet and Sour Chinese Cabbage131. 姜汁蛰皮 Jellyfish in Ginger Sauce132. 韭菜鲜桃仁 Fresh Walnuts with Leek133. 花生太湖银鱼 Taihu Silver Fish with Peanuts134. 生腌百合南瓜 Marinated Lily Bulbs and Pumpkin135. 酱鸭翅 Duck Wings Seasoned with Soy Sauce136. 萝卜苗 Turnip Sprouts137. 八宝菠菜 Spinach with Eight Delicacies138. 竹笋青豆 Bamboo Shoots and Green Beans139. 凉拌苦瓜 Bitter Melon in Sauce140. 芥末木耳 Black Fungus with Mustard Sauce141. 炸花生米 Fried Peanuts142. 小鱼花生 Fried Silver Fish with Peanuts143. 德州扒鸡 Braised Chicken, Dezhou Style144. 清蒸火腿鸡片 Steamed Sliced Chicken with Ham145. 熏马哈鱼 Smoked Salmon146. 家常皮冻 Pork Skin Aspic147. 大拉皮 Tossed Mung Clear Noodles in Sauce148. 蒜泥白肉 Pork with Garlic Sauce149. 鱼露白肉 Boiled Pork in Anchovy Sauce150. 酱猪肘 Pork Hock Seasoned with Soy Sauce151. 酱牛肉 Beef Seasoned with Soy Sauce152. 红油牛筋 Beef Tendon in Chili Sauce153. 卤牛腩 Marinated Beef Brisket in Spiced Sauce154. 泡椒鸭丝 Shredded Duck with Pickled Peppers155. 拌茄泥 Mashed Eggplant with Garlic156. 糖拌西红柿 Tomato Slices with Sugar157. 糖蒜 Sweet Garlic158. 腌雪里蕻 Pickled Potherb Mustard159. 凉拌黄瓜 Cucumber in Sauce2008北京奥运会菜单－中餐热菜－猪肉牛肉羊肉类2008年10月19日星期日下午 06:39热菜（Hot Dishes）猪肉(Pork)160. 白菜豆腐焖酥肉 Braised Pork Cubes with Tofu and Chinese Cabbage 161. 鲍鱼红烧肉 Braised Pork with Abalone162. 鲍汁扣东坡肉 Braised Dongpo Pork with Abalone Sauce163. 百叶结烧肉 Stewed Pork Cubes and Tofu Skin in Brown Sauce 164. 碧绿叉烧肥肠 Steamed Rice Rolls with BBQ Pork Intestines and Vegetables165. 潮式椒酱肉 Fried Pork with Chili Soy Sauce，Chaozhou Style 166. 潮式凉瓜排骨 Spare Ribs with Bitter Melon，Chaozhou Style167. 豉油皇咸肉 Steamed Preserved Pork in Black Sauce168. 川味小炒 Shredded Pork with Vegetables, Sichuan Style169. 地瓜烧肉 Stewed Diced Pork and Sweet Potatoes170. 东坡方肉 Braised Dongpo Pork171. 冬菜扣肉 Braised Pork with Preserved Vegetables172. 方竹笋炖肉 Braised Pork with Bamboo Shoots173. 干煸小猪腰 Fried Pig Kidney with Onion174. 干豆角回锅肉Sautéed Spicy Pork with Dried Beans175. 干锅排骨鸡 Griddle Cooked Spare Ribs and Chicken176. 咕噜肉 Gulaorou (Sweet and Sour Pork with Fat)177. 怪味猪手 Braised Spicy Pig Feet178. 黑椒焗猪手 Baked Pig Feet with Black Pepper179. 红烧狮子头 Stewed Pork Ball in Brown Sauce180. 脆皮乳猪 Crispy BBQ Suckling Pig181. 回锅肉片Sautéed Sliced Pork with Pepper and Chili182. 木耳肉片Sautéed Sliced Pork with Black Fungus183. 煎猪柳 Pan-Fried Pork Filet184. 酱烧排骨 Braised Spare Ribs in Brown Sauce185. 酱猪手 Braised Pig Feet in Brown Sauce186. 椒盐肉排 Spare Ribs with Spicy Salt187. 椒盐炸排条 Deep-Fried Spare Ribs with Spicy Salt188. 金瓜东坡肉 Braised Dongpo Pork with Melon189. 京酱肉丝Sautéed Shredded Pork in Sweet Bean Sauce190. 焗肉排 Baked Spare Ribs191. 咖喱肉松煸大豆芽Sautéed Minced Pork with Bean Sprouts in Curry Sauce192. 腊八豆炒腊肉Sautéed Preserved Pork with Fermented Soy Beans 193. 腊肉炒香干Sautéed Preserved Pork with Dried Tofu Slices194. 榄菜肉菘炒四季豆Sautéed French Beans with Minced Pork and Olive Pickles195. 萝卜干腊肉Sautéed Preserved Pork with Dried Radish196. 毛家红烧肉 Braised Pork，Mao’s Family Style197. 米粉扣肉 Steamed Sliced Pork Belly with Rice Flour198. 蜜汁火方 Braised Ham in Honey Sauce199. 蜜汁烧小肉排 Stewed Spare Ribs in Honey Sauce200. 木须肉Sautéed Sliced Pork, Eggs and Black Fungus201. 南瓜香芋蒸排骨 Steamed Spare Ribs with Pumpkin and Taro 202. 砂锅海带炖排骨 Stewed Spare Ribs with Kelp en Casserole203. 砂锅排骨土豆 Stewed Spare Ribs with Potatoes en Casserole 204. 什菌炒红烧肉Sautéed Diced Pork with Assorted Mushroom s205. 什菌炒双脆Sautéed Chicken Gizzard and Tripe with Assorted Mushrooms206. 手抓琵琶骨 Braised Spare Ribs207. 蒜香椒盐肉排 Deep-Fried Spare Ribs with Minced Garlic and SpicySalt208. 笋干焖腩肉 Braised Tenderloin (Pork) with Dried Bamboo Shoots 209. 台式蛋黄肉 Steamed Pork with Salted Egg Yolk, Taiwan Style 210. 碳烧菠萝骨 BBQ Spare Ribs with Pineapple211. 碳烧排骨 BBQ Spare Ribs212. 糖醋排骨 Sweet and Sour Spare Ribs213. 铁板咖喱酱烧骨 Sizzling Spare Ribs with Curry Sauce214. 铁板什锦肉扒 Sizzling Mixed Meat215. 无锡排骨 Fried Spare Ribs, Wuxi Style216. 鲜果香槟骨 Spare Ribs with Champagne and Fresh Fruit217. 咸鱼蒸肉饼 Steamed Pork and Salted Fish Cutlet218. 香蜜橙花骨Sautéed Spare Ribs in Orange Sauce219. 湘味回锅肉Sautéed Pork with Pepper, Hunan Style220. 蟹汤红焖狮子头 Steamed Pork Ball with Crab Soup221. 雪菜炒肉丝Sautéed Shredded Pork with Potherb Mustard222. 油面筋酿肉 Dried Wheat Gluten with Pork Stuffing223. 鱼香肉丝 Yu-Shiang Shredded Pork (Sautéed with Spicy Garlic Sauce)224. 孜然寸骨Sautéed Spare Ribs with Cumin225. 走油蹄膀 Braised Pig's Knuckle in Brown Sauce226. 火爆腰花Sautéed Pig's Kidney227. 腊肉炒香芹Sautéed Preserved Pork with Celery228. 梅樱小炒皇Sautéed Squid with Shredded Pork and Leek229. 糖醋里脊 Fried Sweet and Sour Tenderloin (Lean Meat)230. 鱼香里脊丝 Yu-Shiang Shredded Pork (Sautéed in Spicy Garlic Sauce)231. 珍菌滑炒肉Sautéed Pork with Mushrooms232. 什烩肉 Roast Pork with Mixed Vegetables233. 芥兰肉Sautéed Pork with Chinese Broccoli234. 子姜肉Sautéed Shredded Pork with Ginger Shoots235. 辣子肉Sautéed Pork in Hot Pepp er Sauce236. 咖喱肉 Curry Pork237. 罗汉肚 Pork Tripe Stuffed with Meat238. 水晶肘 Stewed Pork Hock239. 九转大肠 Braised Intestines in Brown Sauce240. 锅烧肘子配饼 Deep-Fried Pork Hock with Pancake241. 两吃干炸丸子 Deep-Fried Meat Balls with Choice of Sauces 242. 腐乳猪蹄 Stewed Pig Feet with Preserved Tofu243. 豆豉猪蹄 Stewed Pig Feet with Black Bean Sauce244. 木耳过油肉 Fried Boiled Pork with Black Fungus245. 海参过油肉 Fried Boiled Pork with Sea Cucumber246. 蒜茸腰片Sautéed Pork Kidney with Mashed Garlic247. 红扒肘子 Braised Pork Hock in Brown Sauce248. 芫爆里脊丝Sautéed Shredded Pork Filet with Coriander249. 酱爆里脊丝配饼 Fried Shredded Pork Filet in Soy Bean Paste with Pancake250. 溜丸子Sautéed Fried Meat Balls with Brown Sauce251. 烩蒜香肚丝 Braised Pork Tripe Shreds with Mashed Garlic in Sauce 252. 四喜丸子 Four-Joy Meatballs (Meat Balls Braised with Brown Sauce) 253. 清炸里脊 Deep-Fried Pork Filet254. 软炸里脊 Soft-Fried Pork Filet255. 尖椒里脊丝 Fried Shredded Pork Filet with Hot Pepper256. 滑溜里脊片 Quick-Fried Pork Filet Slices with Sauce257. 银芽肉丝Sautéed Shredded Pork with Bean Sprouts258. 蒜香烩肥肠 Braised Pork Intestines with Mashed Garlic259. 尖椒炒肥肠 Fried Pork Intestines with Hot Pepper260. 溜肚块 Quick-Fried Pork Tripe Slices261. 香辣肚块 Stir-Fried Pork Tripe Slices with Chili262. 芫爆肚丝Sautéed Pork Tripe Slices with Coriander263. 软溜肥肠 Quick-Fried Pork Intestines in Brown Sauce264. 芽菜回锅肉Sautéed Sliced Pork with Scallion and Bean Sprouts 265. 泡萝卜炒肉丝Sautéed Pork Slices with Pickled Turnip266. 米粉排骨 Steamed Spare Ribs with Rice Flour267. 芽菜扣肉 Braised Pork Slices with Bean Sprouts268. 东坡肘子 Braised Dongpo Pork Hock with Brown Sauce269. 川式红烧肉 Braised Pork，Sichuan Style270. 米粉肉 Steamed Pork with Rice Flour271. 夹沙肉 Steamed Pork Slices with Red Bean Paste272. 青豌豆肉丁Sautéed Diced Pork with Green Peas273. 蚂蚁上树Sautéed Vermicelli with Spicy Minced Pork274. 芹菜肉丝Sautéed Shredded Pork with Celery275. 青椒肉丝Sautéed Shredded Pork with Green Pepper276. 扁豆肉丝Sautéed Shredded Pork and Fren ch Beans277. 冬笋炒肉丝Sautéed Shredded Pork with Bamboo Shoots278. 炸肉茄合 Deep-Fried Eggplant with Pork Stuffing279. 脆皮三丝卷 Crispy Rolls of Shreded Pork, Sea Cucumber and Bamboo Shoots280. 烤乳猪 Roasted Suckling Pig281. 红烧蹄筋 Braised Pig Tendon in Brown Sauce282. 清蒸猪脑 Steamed Pig Brains283. 蛋煎猪脑 Scrambled Eggs with Pig Brains284. 菜远炒排骨Sautéed Spare Ribs with Greens285. 椒盐排骨 Crispy Spare Ribs with Spicy Salt286. 芋头蒸排骨 Steamed Spare Ribs with Taro287. 蝴蝶骨 Braised Spare Ribs288. 无骨排 BBQ Spare Ribs Off the Bone289. 辣白菜炒五花肉Sautéed Streaky Pork with Cabbage in Chili Sauce 290. 酒醉排骨 Spare Ribs in Wine Sauce291. 无骨排 BBQ Boneless Spare Ribs292. 香辣猪扒 Grilled Pork with Spicy Sauce293. 云腿芥菜胆Sautéed Chinese Broccoli with Ham294. 板栗红烧肉 Braised Pork with Chestnuts295. 小炒脆骨Sautéed Gristles296. 酸豆角肉沫Sautéed Sour Beans with Minced Pork297. 五花肉炖萝卜皮 Braised Streaky Pork with Turnip Peel298. 腊肉红菜苔Sautéed Preserved Pork with Red Vegetables299. 竹筒腊肉 Steamed Preserved Pork in Bamboo Tube300. 盐煎肉 Fried Pork Slices with Salted Pepper301. 猪肉炖粉条 Braised Pork with Vermicelli302. 芸豆焖猪尾 Braised Pigtails with French Beans303. 干豇豆炖猪蹄 Braised Pig Feet with Dried Cowpeas304. 豉汁蒸排骨 Steamed Spare Ribs in Black Bean Sauce305. 蛋黄狮子头 Stewed Meat Ball with Egg Yolk牛肉（Beef)306. XO酱炒牛柳条Sautéed Beef Filet in XO Sauce307. 爆炒牛肋骨Sautéed Beef Ribs308. 彩椒牛柳Sautéed Beef Filet with Bell Peppers309. 白灼肥牛 Scalded Beef310. 菜胆蚝油牛肉Sautéed Sliced Beef and Vegetables in Oyster Sauce 311. 菜心扒牛肉 Grilled Beef with Shanghai Greens312. 川北牛尾 Braised Oxtail in Chili Sauce, Sichuan Style313. 川汁牛柳Sautéed Beef Filet in Chili Sauce, Sichuan Style 314. 葱爆肥牛Sautéed Beef with Scallion315. 番茄炖牛腩 Braised Beef Brisket with Tomato316. 干煸牛肉丝Sautéed Shredded Beef in Chili Sauce317. 干锅黄牛肉 Griddle Cooked Beef and Wild Mushrooms318. 罐焖牛肉 Stewed Beef en Casserole319. 锅仔辣汁煮牛筋丸 Stewed Beef Balls with Chili Sauce320. 锅仔萝卜牛腩 Stewed Beef Brisket with Radish321. 杭椒牛柳Sautéed Beef Filet with Hot Green Pepper322. 蚝皇滑牛肉Sautéed Sliced Beef in Oyster Sauce323. 黑椒牛肋骨 Pan-Fried Beef Ribs with Black Pepper324. 黑椒牛柳Sautéed Beef Filet with Black Pepper325. 黑椒牛柳粒Sautéed Diced Beef Filet with Blac k Pepper326. 黑椒牛柳条Sautéed Beef Filet with Black Pepper327. 黑椒牛排 Pan-Fried Beef Steak with Black Pepper328. 红酒烩牛尾 Braised Oxtail in Red Wine329. 胡萝卜炖牛肉 Braised Beef with Carrots330. 姜葱爆牛肉Sautéed Sliced Beef with Onion and Ginger331. 芥兰扒牛柳Sautéed Beef Filet with Chinese Broccoli332. 金蒜煎牛籽粒 Pan-Fried Beef with Crispy Garlic333. 牛腩煲 Braised Beef Brisket en Casserole334. 清汤牛丸腩Consommé of Beef Balls335. 山药牛肉片Sautéed Sliced Beef with Yam336. 石烹肥牛 Beef with Chili Grilled on Stone Plate337. 时菜炒牛肉Sautéed Beef with Seasonal Vegetable338. 水煮牛肉 Poached Sliced Beef in Hot Chili Oil339. 酥皮牛柳 Crispy Beef Filet340. 铁板串烧牛肉 Sizzling Beef Kebabs341. 铁板木瓜牛仔骨 Sizzling Calf Ribs with Papaya342. 铁板牛肉 Sizzling Beef Steak343. 土豆炒牛柳条Sautéed Beef Filet with Potatoes344. 豌豆辣牛肉Sautéed Beef and Green Peas in Spicy Sauce 345. 鲜菇炒牛肉Sautéed Beef with Fresh Mushrooms346. 鲜椒牛柳Sautéed Beef Filet with Bell Peppers347. 豉汁牛仔骨 Steamed Beef Ribs in Black Bean Sauce348. 香芋黑椒炒牛柳条Sautéed Beef with Black Pepper and Taro 349. 香芋烩牛肉 Braised Beef with Taro350. 小炒腊牛肉Sautéed Preserved Beef with Leek and Pepper 351. 小笋烧牛肉 Braised Beef with Bamboo Shoots352. 洋葱牛柳丝Sautéed Shredded Beef with Onion353. 腰果牛肉粒Sautéed Diced Beef with Cashew Nuts354. 中式牛柳 Beef Filet with Tomato Sauce, Chinese Style 355. 中式牛排 Beef Steak with Tomato Sauce, Chinese Style 356. 孜然烤牛肉 Grilled Beef with Cumin357. 孜然辣汁焖牛腩 Braised Beef Brisket with Cumin358. 家乡小炒肉Sautéed Beef File t, Country Style359. 青豆牛肉粒Sautéed Diced Beef with Green Beans360. 豉油牛肉 Steamed Beef in Black Bean Sauce361. 什菜牛肉Sautéed Beef with Mixed Vegetables362. 鱼香牛肉 Yu-Shiang Beef (Sautéed with Spicy Garlic Sauce) 363. 芥兰牛肉Sautéed Beef with Chinese Broccoli364. 雪豆牛肉Sautéed Beef with Snow Peas365. 青椒牛肉Sautéed Beef with Pepper and Onions366. 陈皮牛肉 Beef with Dried Orange Peel367. 干烧牛肉 Dry-Braised Shredded Beef, Sichuan Style368. 湖南牛肉 Beef, Hunan Style369. 子姜牛肉Sautéed Shreded Beef with Ginger Shoots370. 芝麻牛肉Sautéed Beef with Sesame371. 辣子牛肉Sautéed Beef in Hot Pepper Sauce372. 什锦扒牛肉 Beef Tenderloin with Mixed Vegetables373. 红烧牛蹄筋 Braised Beef Tendon in Brown Sauce374. 三彩牛肉丝 Stir-Fried Shreded Beef with Vegetables 375. 西兰花牛柳 Stir-Fried Beef Filet with Broccoli376. 铁锅牛柳 Braised Beef Filet in Iron Pot377. 白灵菇牛柳 Stir-Fried Beef Filet with Mushrooms378. 芦笋牛柳 Stir-Fried Beef Filet with Green Asparagus379. 豆豉牛柳 Braised Beef Filet in Black Bean Sauce380. 红油牛头 Ox Head with Hot Chili Oil381. 麻辣牛肚 Spicy Ox Tripe382. 京葱山珍爆牛柳 Braised Beef Filet with Scallion383. 阿香婆石头烤肉 Beef BBQ with Spicy Sauce384. 菜远炒牛肉Sautéed Beef with Greens385. 凉瓜炒牛肉Sautéed Beef with Bitter Melon386. 干煸牛柳丝Sautéed Shredd ed Beef387. 柠檬牛肉Sautéed Beef with Lemon388. 榨菜牛肉Sautéed Beef with Pickled Vegetable389. 蒙古牛肉Sautéed Mongolian Beef390. 椒盐牛仔骨Sautéed Calf Ribs with Spicy Salt391. 辣白菜炒牛肉Sautéed Beef with Cabbage in Chili Sauce392. 荔枝炒牛肉Sautéed Beef with Litchi393. 野山椒牛肉丝Sautéed Shredded Beef with Wild Pepper394. 尖椒香芹牛肉丝Sautéed Shredded Beef with Hot Pepper and Celery 395. 堂煎贵族牛肉（制作方法：黑椒汁、香草汁） Pan-Fried Superior Steak ( with black pepper sauce/ vanilla sauce)396. 香煎纽西兰牛仔骨 Pan-Fried New Zealand Calf Chop397. 沾水牛肉 Boiled Beef398. 牛肉炖土豆 Braised Beef with Potatoes399. 清蛋牛肉 Fried Beef with Scrambled Eggs400. 米粉牛肉 Steamed Beef with Rice Flour401. 咖喱蒸牛肚 Steamed Ox Tripe with Curry402. 芫爆散丹Sautéed Ox Tripe with Coriander羊肉（Lamb)403. 葱爆羊肉Sautéed Lamb Slices with Scallion404. 大蒜羊仔片Sautéed Lamb Filet with Garlic405. 红焖羊排 Braised Lamb Chops with Carrots406. 葱煸羊腩Sautéed Diced Lamb with Scallion407. 烤羊里脊 Roast Lamb Tenderloin408. 烤羊腿 Roast Lamb Leg409. 卤酥羊腿 Pot-Stewed Lamb Leg410. 小炒黑山羊Sautéed Sliced Lamb with Pepper and Parsley411. 支竹羊肉煲 Lamb with Tofu Skin en Casserole412. 纸包风味羊排 Fried Lamb Chops Wrapped in Paper413. 干羊肉野山菌 Dried Lamb with Wild Truffles414. 手扒羊排 Grilled Lamb Chops415. 烤羔羊 Roasted Lamb416. 蒙古手抓肉 Mongolian Boiled Lamb417. 涮羊肉 Mongolian Hot Pot418. 红烧羊肉 Braised Lamb in Brown Sauce419. 红焖羊肉 Stewed Lamb in Brown Sauce420. 清炖羊肉 Double Boiled Lamb Soup421. 回锅羊肉Sautéed Spicy Lamb422. 炒羊肚Sautéed Lamb Tripe423. 烤全羊 Roast Whole Lamb424. 孜然羊肉 Fried Lamb with Cumin425. 羊蝎子 Lamb Spine Hot Pot禽蛋类 (Poultry and Eggs)426. 巴蜀小炒鸡Sautéed Chicken with Hot and Green Pepper427. 扒鸡腿 Grilled Chicken Legs428. 扒芥香鸡胸 Grilled Mustard Flavored Chicken Breast429. 白椒炒鸡胗Sautéed Chicken Gizzards with Pepper430. 板栗焖仔鸡 Braised Chicken with Chestnuts431. 川味红汤鸡 Chicken in Hot Spicy Sauce, Sichuan Style432. 脆皮鸡 Crispy Chicken433. 大千鸡片Sautéed Sliced Chicken434. 大煮干丝 Braised Shredded Chicken with Ham and Dried Tofu 435. 当红炸子鸡 Deep-Fried Chicken436. 翡翠鲍脯麒麟鸡 Braised Chicken with Sliced Abalone and Ham 437. 双冬辣鸡球Sautéed Chicken Balls with Mushrooms and Bamboo Shoots 438. 芙蓉鸡片Sautéed Chicken Slices in Egg-White439. 干葱豆豉鸡煲 Stewed Chicken in Scallion and Black Bean Sauce 440. 干锅鸡 Griddle Cooked Chicken with Pepper441. 干锅鸡胗 Griddle Cooked Chicken Gizzard442. 宫保鸡丁 Kung Pao Chicken443. 枸杞浓汁烩凤筋 Stewed Chicken Tendon with Chinese Wolfberry 444. 花旗参炖竹丝鸡 Braised Chicken with Ginseng445. 鸡茸豆花 Minced Chicken Soup446. 姜葱霸皇鸡 Pan-Fried Chicken with Ginger and Scallion447. 金针云耳蒸鸡 Steamed Chicken with Lily Flowers and Fungus 448. 咖喱鸡 Curry Chicken449. 可乐凤中翼 Pan-Fried Chicken Wings in Coca-Cola Sauce450. 鸿运蒸凤爪 Steamed Chicken Feet451. 客家盐焗鸡 Salt Baked Chicken, Hakka Style452. 莲藕辣香鸡球Sautéed Spicy Chicken Balls with Lotus Roots 453. 罗定豆豉鸡 Braised Chicken in Black Bean Sauce454. 南乳碎炸鸡 Fried Chicken Cubes with Preserved Tofu455. 啤酒鸡 Stewed Chicken in Beer456. 飘香手撕鸡 Poached Sliced Chicken457. 麒麟鸡 Steamed Sliced Chicken with Mushrooms and Vegetables 458. 荠菜鸡片Sautéed Sliced Chicken with Shepherd's Purse459. 鲜蘑包公鸡 Braised Chicken with Fresh Mushrooms460. 沙茶鸡煲 Chicken with BBQ Sauce en Casserole461. 沙姜焗软鸡 Salted and Steamed Chicken with Ginger462. 砂锅滑鸡 Stewed Chicken and Vegetables en Casserole463. 烧鸡肉串 Roast Chicken Kebabs464. 时菜炒鸡片Sautéed Sliced Chicken with Vegetables465. 江南百花鸡 Chicken, South China Style466. 四川辣子鸡Sautéed Diced Chicken with Chili and Pepper, Sichuan Style467. 酥炸鸡胸 Deep-Fried Crispy Chicken Breast468. 铁板豆豉鸡 Sizzling Chicken in Black Bean Sauce469. 铁板掌中宝 Sizzling Chicken Feet470. 鲜人参炖土鸡 Braised Chicken with Ginseng471. 香扒春鸡 Grilled Spring Chicken472. 杏仁百花脆皮鸡 Crispy Chicken with Shrimp Paste and Almonds 473. 杏香橙花鸡脯Sautéed Boneless Chicken with Almonds in Orange Dressing474. 腰果鸡丁Sautéed Diced Chicken and Cashew Nuts475. 一品蒜花鸡 Deep-Fried Chicken with Garlic476. 鱼香鸡片 Yu-Shiang Chicken Sl ices (Sautéed with Spicy Garlic Sauce)477. 汁烧鸡肉 Stewed Chicken in Sauce478. 美极掌中宝Sautéed Chicken Feet in Maggi Sauce479. 青瓜鸡丁Sautéed Diced Chicken with Cucumber480. 什菜鸡Sautéed Chicken with Mixed Vegetables481. 芥兰鸡Sautéed Chicken with C hinese Broccoli482. 雪豆鸡Sautéed Chicken with Snow Peas483. 甜酸鸡 Sweet and Sour Chicken484. 陈皮鸡 Chicken with Dried Orange Peel485. 干烧鸡 Dry-Braised Chicken in Chili Sauce486. 柠檬鸡Sautéed Chicken with Lemon487. 湖南鸡 Chicken，Hunan Style488. 子姜鸡Sautéed Chicken with Ginger Shoots489. 豆苗鸡片Sautéed Sliced Chicken with Pea Sprouts490. 炸八块鸡 Deep-Fried Chicken Chunks491. 三杯鸡 Stewed Chicken with Three Cups Sauce492. 葱油鸡 Chicken with Scallion in Hot Oil493. 香酥鸡王 Crispy Chicken494. 金汤烩鸡脯 Braised Chicken Breast in Pumpkin Soup495. 芫爆鹌鹑脯Sautéed Quail Breast with Coriander496. 枣生栗子鸡 Stewed Chicken with Jujubes, Peanuts and Chestnuts 497. 西兰花鸡片 Stir-Fried Chicken Slices with Broccoli498. 白灵菇鸡片 Stir-Fried Chicken Slices with Mushrooms499. 芫爆鸡片Sautéed Chicken Slices with Coriander500. 芦笋鸡片Sautéed Chicken Slices with Green Asparagus501. 鸡丁核桃仁 Stir-Fried Diced Chicken with Walnuts502. 甜酸鸡腿肉 Stir-Fried Sweet and Sour Chicken Leg503. 怪味鸡丝 Special Flavored Shredded Chicken504. 口水鸡 Steamed Chicken with Chili Sauce505. 鱼香碎米鸡 Yu-Shiang Diced Chicken (Sautéed with Spicy Garlic Sauce)506. 葱姜油淋鸡 Chicken with Ginger and Scallion Oil507. 菜远鸡球Sautéed Chicken Balls with Greens508. 豉汁黄毛鸡Sautéed Chicken wit h Black Bean Sauce509. 子罗炒鸡片Sautéed Sliced Chicken with Ginger and Pineapple 510. 龙凤琵琶豆腐 Steamed Tofu with Egg, Chicken and Shrimp511. 糖醋鸡块 Braised Chicken in Sweet and Sour Sauce512. 蜜糖子姜鸡 Honey-Stewed Chicken with Ginger Shoots513. 苹果咖喱鸡 Curry Chicken with Apple514. 糊辣仔鸡 Pepper Chicken515. 美极葱香鸡脆骨Sautéed Chicken Gristle with Scallion in Maggi Sauce516. 清蒸童子鸡 Steamed Spring Chicken517. 贵妃鸡 Chicken Wings and Legs with Brown Sauce518. 江南百花鸡 Steamed Chicken Skin with Shrimp Paste519. 烤鸡 Roast Chicken520. 符离集烧鸡 Red-Cooked Chicken, Fuliji Style521. 道口烧鸡 Red-Cooked Chicken, Daokou Style522. 酱鸡 Chicken Seasoned with Brown Sauce523. 熏鸡 Smoked Chicken524. 五香鸡 Spiced Chicken525. 椒盐鸡 Chicken with Spicy Salt526. 麻辣鸡 Chicken with Chili and Sichuan Pepper527. 茶香鸡 Red-Cooked Chicken with Tea Falvor528. 金钱鸡 Grilled Ham and Chicken529. 芝麻鸡 Boiled Chicken with Sesame and Spicy Sauce530. 叫化鸡 Beggars Chicken (Baked Chicken)531. 江米酿鸡 Chicken with Glutinous Rice Stuffing532. 富贵鸡 Steamed Chicken with Stuffing533. 纸包鸡 Deep-Fried Chicken in Tin Foil534. 清蒸全鸡 Steamed Whole Chicken535. 半口蘑蒸鸡 Steamed Chicken with Truffle536. 炸鸡肫肝 Fried Chicken Gizzards537. 一鸡三吃 A Chicken Prepared in Three Ways538. 牡丹珠圆鸡 Chicken and Crab Roe with Shrimp Balls539. 广州文昌鸡 Sliced Chicken with Chicken Livers and Ham540. 荸荠鸡片Sautéed Chicken Slices with Water Chestnuts541. 时蔬鸡片Sautéed Chicken Slices with Seasonal Vegetable542. 汽锅鸡翅 Steam Pot Chicken Wings543. 清蒸全鸭 Steamed Whole Duck544. 柴把鸭 Steamed Duck with Bamboo Shoots and Ham545. 脆皮鸳鸯鸭 Two-Coloured Crispy Duck with Minced Shrimps Stuffing 546. 全聚德烤鸭 Quanjude Roast Duck547. 面鱼儿烧鸭 Roast Duck with Fish-Like Dough548. 双冬鸭 Duck Meat with Snow Peas and Mushrooms549. 子姜鸭Sautéed Duck with Ginger Shoots550. 魔芋烧鸭 Braised Duck with Shredded Konjak551. 五香鸭子 Spiced Duck with Tofu552. 盐烤荷叶鸭 Salt Baked Duck in Lotus Leaf553. 鸭粒响铃 Fried Diced Duck554. 青椒鸭肠 Stir-Fried Duck Intestines with Green Pepper555. 糟溜鸭三白 Stewed and Seasoned Duck Slices, Duck Feet and Duck Liver556. 四川樟茶鸭(配荷叶饼) Smoked Duck, Sichuan Style (withLotus-Leaf-Like Pancake)557. 香熏鸭腰 Frangrant Smoked Duck Kernel558. 盐烤荷叶鸭 Salt-Baked Duck in Lotus Leaf559. 口水鸭肠 Duck Intestines with Chili Sauce560. 芥末鸭掌 Duck Feet with Mustard561. 火爆川椒鸭舌 Stir-Fried Duck Tongues with Sichuan Chili562. 八珍发菜扒鸭 Braised Chicken with Assorted Meat and Thread Moss 563. 赛海蜇拌火鸭丝 Shredded Roast Duck with White Fungus564. 蜜汁烟熏鸭肉卷 Smoked Duck Rolls with Honey Sauce565. 香荽鸭翼 Stir-Fried Duck Wings with Coriander566. 香酱爆鸭丝Sautéed Shredded Duck in Soy Sauce567. 北菇扒大鸭 Braised Duck with Black Mushrooms and Vegetables 568. 北京烤鸭 Beijing Roast Duck569. 彩椒炒火鸭柳 Sautéed Roast Duck with Bell Pepper570. 虫草炖老鸭 Stewed Duck with Aweto571. 蛋酥樟茶鸭 Deep-Fried Smoked Duck with Egg Crust572. 冬菜扣大鸭 Braised Duck with Preserved Vegetables573. 参杞炖老鸭 Stewed Duck with Ginseng and Chinese Wolfberry 574. 豆豉芦笋炒鸭柳Sautéed S liced Duck with Asparagus in Black Bean Sauce575. 火燎鸭心Sautéed Duck Hearts576. 酱爆鸭片Sautéed Sliced Duck in Soy Sauce577. 罗汉扒大鸭 Braised Duck with Mixed Vegetables578. 樱桃汁煎鸭胸 Pan-Fried Duck Breast in Cherry Sauce579. 蜜汁鸭胸 Pan-Fried Duck Breast with Honey Sauce580. 汽锅虫草炖老鸭 Steam Pot Duck with Aweto581. 芋茸香酥鸭 Deep-Fried Boneless Duck with Taro Puree582. 雀巢鸭宝Sautéed Diced Duck Meat in Potato Basket583. 黑椒焖鸭胗 Braised Duck Gizzards with Black Pepper584. 烩鸭四宝 Braised Four–Delicacies of Duck585. 黄豆煮水鸭 Stewed Duck with Soya Beans586. 生炒鸭松Sautéed Minced Duck on Lettuce Leaf587. 酸梅鸭 Braised Duck with Plum Sauce588. 香辣炒板鸭Sautéed Salted Duck with Hot Spicy Sauce589. 香酥脱骨鸭 Crispy Boneless Duck590. 香酥鸭荷叶夹 Deep-Fried Duck in Lotus Leaf591. 酥皮鸭丝盅 Crispy Shredded Duck592. 荔茸鹅肝卷 Deep-Fried Goose Liver Roll with Taro593. 辽参扣鹅掌 Braised Goose Feet with Sea Cucumber594. 菜头烧板鹅 Braised Dried Goose and Lettuce in Spicy Sauce 595. 松茸扒鹅肝 Grilled Goose Liver with Matsutake596. 香煎鹅肝 Pan-Fried Goose Liver597. 野菌鹅肝 Pan-Fried Goose Liver with Wild Mushrooms598. 川式煎鹅肝 Fried Goose Liver，Sichuan Style599. 潮州烧雁鹅 Roast Goose, Chaozhou Style600. 红烧石歧项鸽 Braised Pigeon601. 冬草花炖鹧鸪 Stewed Quail with Aweto602. 豆豉鹌鹑脯 Braised Quail Breast with Black Bean Sauce 603. 酥香鹌鹑 Crispy Quail with Sesame604. XO酱爆乳鸽脯Sautéed Pigeon Breast in XO Sauce605. 北菇云腿蒸乳鸽 Steamed Pigeon with Mushrooms and Ham 606. 菜片乳鸽松Sautéed Minced Pigeon with Sliced Vegetables 607. 脆皮乳鸽 Crispy Pigeon608. 吊烧乳鸽王 Roast Pigeon609. 荷香蒸乳鸽 Steamed Pigeon in Lotus Leaves610. 红酒烩鸽脯 Braised Pigeon Breast in Red Wine611. 金柠乳鸽脯Sautéed Pigeon Breast in Lemon Sauce612. 烧汁香煎鸽脯 Pan-Fried Pigeon Breast613. 生炒乳鸽松Sautéed Minced Pigeon on Le ttuce Leaf614. 时菜炒鸽脯Sautéed Sliced Pigeon Breast with Vegetables 615. 天麻炖乳鸽 Stewed Pigeon with Gastrodia Tuber616. 云腿骨香炒鸽片 Fried Sliced Pigeon with Ham617. 咸鸭蛋 Salted Duck Egg618. 卤蛋 Marinated Egg619. 煮鸡蛋 Boiled Egg620. 糟蛋 Egg Preserved in Rice Wine621. 荷包蛋 Poached Egg622. 煎蛋 Fried Eggs623. 香椿煎蛋 Fried Eggs with Chopped Chinese Toon Leaves 624. 蟹肉芙蓉蛋 Crab Meat with Egg White625. 虾酱炒鸡蛋 Scrambled Egg with Shrimp Paste626. 韭菜炒鸡蛋 Scrambled Egg with Leek627. 葱花炒鸡蛋 Scrambled Egg with Scallion。
中华美食英文作文月饼
中华美食英文作文月饼下载温馨提示:该文档是我店铺精心编制而成，希望大家下载以后，能够帮助大家解决实际的问题。
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Mooncake is a traditional Chinese pastry that is typically eaten during the Mid-Autumn Festival. It is round in shape, symbolizing completeness and unity. The pastry skin is usually made from wheat flour, giving it a soft and slightly chewy texture. Inside the mooncake, there is a variety of fillings, such as lotus seed paste, red bean paste, or salted egg yolk. Each filling adds a uniqueflavor to the mooncake, making it a delightful treat.The history of mooncake can be traced back to the Tang Dynasty, where it was first created as an offering to the moon goddess. Over time, it became a popular food among the Chinese people during the Mid-Autumn Festival. Today, mooncake is not only enjoyed in China but also in other parts of the world with Chinese communities.One of the highlights of mooncake is the intricatedesigns on its surface. These designs are imprinted using molds, showcasing various patterns and symbols. Some mooncakes even have imprints of the Chinese characters for "longevity" or "harmony," adding a touch of cultural significance to the pastry.Mooncake is not just a delicious treat, but it also holds a deeper meaning. It is a symbol of family reunion and togetherness. During the Mid-Autumn Festival, families gather to enjoy mooncakes and appreciate the beauty of the full moon. It is a time for people to express their love and gratitude to their loved ones.In recent years, there has been a trend of creating innovative flavors for mooncakes. From durian to matcha, there are now a wide variety of flavors available to cater to different tastes. These new flavors add a modern twist to the traditional pastry, attracting a younger generation of mooncake enthusiasts.Whether you prefer the classic flavors or the new ones, mooncake remains a beloved delicacy in Chinese cuisine. Itsrich history, symbolic meaning, and diverse flavors make it a unique and cherished part of Chinese culture. So, next time you have a chance, don't miss the opportunity to try a piece of mooncake and experience this delightful Chinese delicacy.。
国际食品节英文作文
国际食品节英文作文Title: Celebrating Global Food Delights: A Flavorful Journey。
1. Unleash the Scent of Diversity。
Imagine a world where culinary boundaries dissolve, and every bite is a journey. The International Food Festival, a vibrant symphony of taste, takes place in the heart of our bustling city, where flavors from every corner collide in a harmonious dance. It's not just about eating; it's a celebration of our shared culinary heritage.2. A Feast for the Eyes。
Step into the festival grounds, and the sight is a feast for the eyes. Colorful stalls, each a canvas of vibrant hues, display an array of exotic produce. From the bright red tomatoes of Italy to the fragrant spices of India, the display is a visual feast that ignites thesenses.3. Savor the Tastes of the World。
The air is thick with the aroma of freshly baked bread from France, sizzling kebabs from Turkey, and delicate sushi from Japan. The taste buds dance as you taste the fusion of traditional and contemporary flavors, each bite a testament to the culinary prowess of nations.4. A Platform for Cultural Exchange。
my fabourite food作文
my fabourite food作文My Favourite FoodIf you were to ask me about my favourite food, without a doubt, I'd shout "Pizza!" right away. Yep, pizza is the star that shines the brightest in my culinary universe.Let me take you on a mouthwatering journey to the local pizza joint I frequent. It's this tiny, unassuming place tucked away in a corner of our neighbourhood. But boy, does it pack a punch when it comes to making pizzas!The first time I stepped into that place, it was like entering a pizza paradise. The aroma of freshly baked dough, the tang of tomato sauce, and the blend of various cheeses – it was an olfactory symphony that drew me in instantly. The interior was simple – a few wooden tables and chairs, checkered tablecloths, and a counter where you could watch the pizza magic happen.I remember ordering a classic Margherita pizza that day. The moment the pizza arrived at my table, my eyes widened. The crust was golden brown, with just the right amount of char on the edges. It looked like a work of art. But the real test was yet to come – the first bite.As I took that bite, I could feel the crust giving way with a satisfying crunch. It was neither too thick nor too thin, but just perfect – soft and chewy on the inside, and delightfully crispy on the outside. The tomatosauce was rich and tangy, made from fresh tomatoes that burst with flavor in every mouthful. And the mozzarella cheese! Oh, it was stretchy and gooey, melting in my mouth and blending seamlessly with the sauce and the crust.But what really sets this pizza apart are the little details. The basil leaves, fresh and fragrant, added that extra zing. And the sprinkle of sea salt on top? It was like the final sprinkle of fairy dust that elevated the entire experience to a whole new level.Since that first encounter, I've been back to that pizza joint countless times. Sometimes, I go with friends, and we share different kinds of pizzas, each one a new adventure for our taste buds. Other times, I just pop in by myself when I'm in need of a pizza pick-me-up.The owner of the joint, Mr. Rossi, is a charming Italian fellow. He's always got a smile on his face and a story to tell. He takes pride in his craft and it shows in every pizza that comes out of his oven. One time, I watched him toss the dough in the air with such ease and finesse. It was like a dance, and I swear, that pizza tasted even better knowing the love and skill that went into making it.Even when I'm having a bad day, just the thought of that pizza joint and the delicious pizza waiting for me inside gives me something to look forward to. It's not just about the food; it's the entire experience – the smell, the taste, the friendly faces, and the shared moments with loved ones.So, there you have it. Pizza is not just my favourite food; it's a source of comfort, joy, and countless wonderful memories. And that little pizza joint in my neighbourhood? It's my slice of heaven on earth.No matter how many different foods I try in life, pizza will always hold a special place in my heart (and stomach!). It's the ultimate comfort food that never fails to put a smile on my face and make my taste buds do a happy dance.。
青椒炒肉配料英语作文
青椒炒肉配料英语作文Title: Stir-Fried Pork with Green Bell Pepper: Ingredients and Recipe。
Stir-fried pork with green bell pepper is a classic Chinese dish that is not only delicious but also easy to make. In this article, we will explore the ingredients required to make this savory dish and provide a step-by-step recipe.Ingredients:1. Pork: Start with around 300 grams of pork loin or tenderloin. Slice the pork thinly against the grain to ensure tenderness.2. Green Bell Pepper: You'll need two medium-sized green bell peppers. Cut them into thin strips or small squares for easy cooking.3. Onion: One medium-sized onion, sliced thinly. It adds a sweet flavor to the dish and complements the savory pork and bell peppers.4. Garlic and Ginger: Two cloves of garlic, minced, anda small piece of ginger, finely chopped. These aromatics provide depth of flavor to the dish.5. Soy Sauce: Two tablespoons of soy sauce will add saltiness and umami to the stir-fry.6. Oyster Sauce: One tablespoon of oyster sauce adds richness and depth of flavor to the dish.7. Sesame Oil: A teaspoon of sesame oil enhances the aroma and flavor of the stir-fry.8. Cornstarch: One tablespoon of cornstarch mixed with two tablespoons of water creates a slurry that helps thicken the sauce.9. Salt and Pepper: To taste, for seasoning the porkand vegetables.10. Cooking Oil: Use a neutral oil with a high smoke point, such as vegetable oil or peanut oil, for stir-frying.Recipe:1. Marinate the Pork: In a bowl, combine the thinly sliced pork with a tablespoon of soy sauce, a teaspoon of sesame oil, and a pinch of black pepper. Let it marinatefor at least 15 minutes to allow the flavors to penetratethe meat.2. Prepare the Vegetables: While the pork is marinating, prepare the vegetables. Cut the green bell peppers andonion into thin strips or small squares. Mince the garlic and finely chop the ginger.3. Heat the Wok or Pan: Heat a wok or a large skillet over high heat. Once hot, add a tablespoon of cooking oil and swirl to coat the bottom and sides of the wok.4. Stir-fry the Pork: Add the marinated pork to the hot wok in a single layer. Let it sear without stirring for about 1-2 minutes until it develops a golden crust. Then,stir-fry continuously until the pork is cooked through. Remove the pork from the wok and set it aside.5. Cook the Vegetables: In the same wok, add another tablespoon of cooking oil if needed. Add the minced garlic and chopped ginger, and stir-fry for about 30 seconds until fragrant. Then, add the sliced onion and green bell peppers. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.6. Combine Pork and Vegetables: Return the cooked porkto the wok with the vegetables. Stir to combine.7. Add Sauce: In a small bowl, mix together atablespoon of oyster sauce and a tablespoon of soy sauce. Pour the sauce over the pork and vegetables in the wok.8. Thicken the Sauce: Push the pork and vegetables tothe sides of the wok to create a well in the center. Pourthe cornstarch slurry into the center of the wok and stir quickly to combine with the sauce. Cook for another minute until the sauce thickens and coats the ingredients evenly.9. Final Seasoning: Taste the stir-fry and adjust the seasoning with salt and pepper if needed.10. Serve: Transfer the stir-fried pork with green bell pepper to a serving dish. Serve hot with steamed rice or noodles.Conclusion:Stir-fried pork with green bell pepper is a versatile and satisfying dish that can be prepared quickly for a weekday dinner or a special occasion. With the right ingredients and simple cooking techniques, you can enjoythis flavorful Chinese dish in the comfort of your own home. Experiment with different vegetables or add some chili fora spicy kick. Enjoy your cooking!。
in-defense-of-food
A Thumbs Down Book ReviewIn Defense of Food: An Eater’s Manifestoby Michael PollanPenguin Press, 2008Reviewed by Ellen UsseryMichael Pollan is an elegant and engaging writer. He can take a complex subject and weave its many threads into a seamless narrative that is both highly informative amd eminently readable. With his best selling The Omnivore’s Dilemma, he opened the eyes of the masses to the ecological and ethical dimensions of our food choices. No wonder so many people concerned with the future of agriculture and our food supply began to think of him as Saint Michael.It feels a bit like blasphemy, then, to take issue with his current offering, In Defense of Food. It has much to recommend it, especially when he delineates how we came to the current sorry state of affairs in which human beings—who have been eating for millions of years—suddenly find themselves in need of expert guidance for this most basic activity. He gives us a history of the confluence of well intentioned government policy, flawed science, industrial profiteering, and regulatory idiocy. As a result, food itself now needs to be defended against the Nutritional Industrial Complex, which conspires to disassemble and then reconfigure it in beguiling new forms, in response to ever changing nutritional ideology.The concept of “Nutritionism” is one of the catchy hooks upon which he hangs his story. It is the central theme for his powerful case against our modern food culture. Essentially, nutritionism is the widely shared but unexamined assumption that the key to understanding food lies in its individual nutrients. Because these are abstract and invisible, we need scientists and journalists to explain them to us. We then begin to think of food only in terms of bodily health, and lose sight of its pleasurable and social aspects. Food becomes nothing more than a nutrient delivery system, and the distinction between whole and processed foods is lost.Nutritionism is complex and reductionist, Pollan says. His antidote to the resulting confusion is this simple admonition: “Eat food. Not too much. Mostly Plants.” Clever. And it works. But onlyup to a point. At the end of the book, as he fleshes out these simple phrases, he offers invaluable guidelines to help reprogram the victims of nutritionism: Accept as food only things that your great-grandmother would have recognized as such. Buy a good portion of it from local farmers who raise “well-grown food from healthy soils;” or better still, grow some of it yourself, if only a pot of herbs. Take time to prepare meals yourself, and sit down at the table with family and friends to enjoy it together in a leisurely way.His goal is to help us reclaim our health and happiness as eaters by opting out of the Western Diet. But we may not get there from here using his directions, because there is a fundamental disconnect between his excellent analysis and some of his recommendations—often obscured by his enormous skill as a writer.He tells us to eat less meat and that just about any old traditional diet will do. He tells us to eat more plants, but never more saturated fat. Indeed, he continually refers to saturated fat as something to be avoided. It is hard to understand how he comes to such conclusions when they contradict what he has said elsewhere in the book.We will come back to these points later, but first let us look at what he has to say about the rise of nutritionism. As he tells it, the crucial moment was in 1977, when the McGovern Committee on Nutrition and Human Needs formulated their Dietary Goals for the United States. Because they embraced the “lipid hypothesis”—which held that the consumption of fat and dietary cholesterol was responsible for the rapidly rising rates of heart disease during the twentieth century—they initially advised Americans to “reduce consumption of meat and dairy products.”In the face of pressure from the powerful meat and dairy industries, however, the wording was changed to “choose meats, poultry and fish that will reduce saturated fat intake.” According to Pollan, the implication of this apparently simple change was profound: The focus was now on individual nutrients rather than on actual foods.This shift of focus supplied the “ultimate justification for processing food by implying that with a judicious application of food science, fake foods can be made even more nutritious than the real thing.” What followed was thirty years in which we replaced fats with carbohydrates, and have become less healthy and considerably fatter. But now, Pollan tells us, scientists have come to see that the whole low-fat campaign was bogus. He quotes prominent scientists as saying that “it is now increasingly recognized that the low-fat campaign has been based on little scientific evidence and may have caused unintended consequences.” An example of flawed evidence and logic cited by Pollan is the promotion of the lipid hypothesis even though “during the decades of the twentieth century when rates of heart disease were rising in America, Americans were actually reducing their intake of animal fats (in the form of lard and tallow). In place ofthose fats, they consumed substantially more vegetable oils.” He devotes an entire chapter to this logical sleight of hand, “The Melting of the Lipid Hypothesis.”So far so good. But round about here he opines that it is hard for him “to imagine the lowfat/high carb craze taking off as it did or our collective health deteriorating to the extent that it has if the Committee’s original food based recommendations had stood: Eat less meat and dairy products.” Actually, I seriously doubt that the original wording by the McGovern Committee would have prevented the increasing presence of ersatz carbohydrate foods in the American diet. As Pollan has explained so well, both here and in his many other writings, the forces of agriculture and the food industry were perfectly poised to take advantage of any opportunity by which they could increase the sale of corn and soy, using all the food engineering, marketing and regulatory influence that money could buy. The taboo against the eating of traditional fats itself was all the opening they needed to push such an agenda.More crucially, Pollan makes a compelling case that the lipid hypothesis on which the McGovern Dietary Goals were based, whatever the choice of words, was seriously flawed. By what logic does Pollan demolish the foundational hypothesis itself, but then accept with approval the major recommendation it engendered? Pollan doesn’t say, and that is one of the puzzles of this book.Such contradictions continue to crop up, as for example: “But eaters worried about their health needn’t wait for science to settle this question [what it is about a meat-heavy diet that causes higher rates of coronary disease and cancer] before deciding that it might be wise to eat more plants and less meat. This of course is precisely what the McGovern committee was trying to tell us.”Pollan’s frequent refrain that we should “eat less meat” seems to assume that the unhealthful consequence of eating a lot of meat is settled science. It is not—he makes it seem so by sleight of hand. He slips in references to research on the matter without giving it the kind of scrutiny he himself applies to nutritional studies in other parts of the book. For example, is it known what kind of meat the subjects in these studies were eating? Was it grain-fed or grass-fed? Pollan makes it abundantly clear that the two are completely different foods, and advocates eating only the pastured variety. Studies with conclusions about meat tell us nothing unless this distinction is made.He cites as a particular authority for the conclusion that we should limit meat The China Study,by Colin Campbell. This was an epidemiological study, subject to a myriad of misinterpretations— as Pollan demonstrates when he explores the pitfalls and limitations of modern nutritional studies in the chapter “Bad Science.” He closes that section with this comment from a noted epidemiologist: “I don’t believe anything I read in nutritional epidemiology anymore.” But inexplicably, Pollan evinces no such qualms about swallowingThe China Study.Finally, in suggesting that we needn’t wait for science to settle exactly what it is about eating meat that supposedly causes coronary disease and cancer, Pollan ignores his previous implication that our present national dietary disaster was created when the McGovern Committee acted in a similarly precipitous manner.Here is another puzzle: Why does he disregard major portions of the work of Dr. Price in preference for others? He gives us a lengthy discussion of the findings of Dr. Weston A. Price, some of which are slightly misrepresented—just enough so to support the anti-meat stance Pollan seems bent on taking. For example, he says that Price found populations who “thrived on diets in which fruits, vegetables and grain predominated.” This statement is not accurate, since it gives the impression that animal foods were not fundamental among the populations Price studied; and is contradicted when he himself says, “Price found groups that ate diets of wild animal flesh to be generally healthier than the agriculturists who relied on cereals and other plant foods . . .” with “the healthiest of all the populations” Price studied being “. . .tribes that subsisted on milk, meat, and blood from pastured cattle as well as animal food from the Nile River.”He reports that Price found these diets to be “on average ten times higher in vitamins A and D than modern diets.” Pollan implies that the discrepancy had to do with the stripping of nutrients from grains in modern processing, but in so doing ignores the essential point that these vitamins are only found in animal fats. However, later on he does observe that organ meats with their high levels of fat-soluble vitamins were particularly prized. He notes as well the degree to which the health of pastoral populations was a reflection of the quality of the pasture on which their animals grazed, and the resulting levels of A and D in their butter.But it is only the connection between the soil and the health of the eaters—the ecological aspects of Price’s work—that Pollan focuses on when making his recommendations. He is content to leave behind all of Price’s conclusions on the value of animal fats, and take away only the partial truth that “the human animal is adapted to, and apparently can thrive on, an extraordinary range of different diets, but the Western diet, however you define it, does notseem to be one of them.”He did not see that animal fats are the key to reversing the damage done by industrializing our food supply—and indeed, many of the worst aspects of nutritionism. Animal fats are what is missing in Pollan’s attempt to restore us to our proper relationship to food. In this endeavor he notes five different changes that have taken place since we have industrialized our food supply. We have gone from whole foods to refined, from complexity to simplicity, from quality to quantity, from leaves to seeds, and from food culture to food science.In explaining these transformations Pollan finds that he must borrow from nutritionism’s reductive vocabulary to delve into the implications of a change that he feels is the most egregious of all—that from leaves to seeds. He almost apologizes for doing so. But he needn’t. The fact is, you can’t unopen Pandora’s box. You can’t navigate the modern food world by ignoring nutritionism as part of the landscape. You need to understand what it is and be able to know it when you see it or you will soon find yourself on the road to nowhere. This is what is so valuable about Pollan’s work: It fills in the map with all the new sideroads and subdivisions. But your journey to the land of optimal health and happiness will be impeded by an uncrossable desert if you ignore guidance from earlier explorers who actually got there.Price did. And he was unambiguous about the need for animal fats.We cannot transform the relationship of humans to the soil, as Pollan advocates, without adding back the missing link, that most miraculous of food processors, the grazing animal—a creature who takes leaves from the soil, disassembles and reconfigures them, producing foods that contain the optimal balance of an unimaginable variety of nutrients, many of which science hasn’t even identified, all packaged in their own appetizing and satisfying nutrient delivery systems: meat, milk, and fat.This is a food system based on plants. And that is exactly what Pollan says we need in order to redress the harm that has been done in the shift from leaves to seeds. But he is in the land of wishful thinking if he believes we can do this by eating more plants, only a tiny bit of meat, and ignoring animal fats. If we follow his directions we will find ourselves still in the grips of nutritionism, but this time with the Nutritional Industrial Complex busily providing us with things like high omega-3 asparagus. We may not be fat, but you can bet we will be very hungry.We should be grateful that, even though he misses the major import of Dr. Price’s work, he does introduce it to a wider audience; and he does show that the lipid hypothesis was aflim-flam.We should also be grateful that his next book will be about orchids.SIDEBARPollanismsAs a challenge to Pollan’s 2-3-2 word sequence “Eat food. Not too much. Mostly plants.” a New York Timesblog asked participants to come up with their own “Pollanisms.”Among the ingenious entries:Eat pie. Very good pie. Not often.Spend time. On useful things. Not this.Read Pollan. Take his advice. With salt.Make promises. Don’t break them. Find loopholes.Seek wisdom. Think for yourself. Avoid maxims.The winner manages to challenge Pollan’s original edicts and elicit a laugh:Ate plants. A big heap. Still hungry.And this one from your editor:Eat plants. Always with butter. Or cream.This article appeared in Wise Traditions in Food, Farming and the Healing Arts, the quarterly journal of the Weston A. Price Foundation,Summer 2008.About the Reviewer[authorbio:ussery-ellen]。
my favourite food
my favourite foodMy Favorite FoodIntroduction:Food is an essential part of our daily lives. It provides us with the necessary nutrients and energy to keep us going throughout the day. Everyone has their own preference when it comes to food, and my favorite food is something that I can never get enough of. In this document, I am going to share with you my favorite food and the reasons why I love it so much.Background:My favorite food is pizza. Pizza is a popular dish that originated from Italy but has gained popularity all over the world. It is a baked dish that consists of a round, flat base topped with various ingredients, including cheese, tomatoes, and a variety of toppings. The combination of these ingredients creates a burst of flavors that is simply irresistible.Taste and Flavors:One of the main reasons why I love pizza is because of its taste and flavors. The combination of the tangy tomatoes,melted cheese, and savory toppings create a delightful explosion of flavors in my mouth. The crust, whether thin and crispy or thick and chewy, adds a satisfying texture to the overall dish. The different toppings allow for customization, so you can choose the flavors that you prefer. Whether it's classic Margherita, meat lovers, or even a vegetarian option with lots of fresh vegetables, the possibilities are endless.Versatility:Another reason why pizza is my favorite food is because of its versatility. Pizza can be enjoyed in various ways and at different times. It can be a quick and easy meal for lunch or dinner, a delicious party snack, or even a late-night craving. Pizza can be shared with friends and family during a movie night or enjoyed alone when you need a quick and satisfying meal. Its versatility makes pizza a convenient option for any occasion.Variety:Pizza offers a wide variety of options to suit different tastes and dietary preferences. From the traditional Italian-style pizza with fresh mozzarella and basil to the popular New York-style pizza with a crunchy crust and generous toppings, there is something for everyone. Additionally, pizza can be made with gluten-free crusts or topped with vegetarian or vegan ingredients to cater to those with specific dietaryneeds or preferences. This variety ensures that everyone can enjoy a delicious slice of pizza.Emotional Connection:Food is not just about nourishment; it also has the power to evoke feelings and memories. For me, pizza is more than just a food; it has an emotional connection. It reminds me of family gatherings, birthday parties, and fun nights out with friends. The shared experience of enjoying a delicious pizza together creates a sense of togetherness and happiness. Whenever I eat pizza, it brings back these fond memories and makes me feel warm inside.Conclusion:In conclusion, pizza is my favorite food for several reasons. Its taste and flavors are simply unmatched, offering a delightful combination of ingredients that make each bite a culinary delight. The versatility and variety of options ensure that everyone can find their perfect slice of pizza, regardless of dietary preferences. Finally, the emotional connection that pizza holds makes it more than just a food; it brings people together and creates cherished memories. Whether it's a classic Margherita or a loaded meat lovers' pizza, pizza will always have a special place in my heart and on my plate.。
高三英语培优外刊阅读学案：外卖垃圾话题
高三英语培优外刊阅读班级：____________学号：____________姓名：____________外刊精选｜外卖垃圾野蛮增长：被塑料淹没的中国如今，吃外卖已成为了我们的生活方式，但很少有人知道这背后究竟产生了多少塑料垃圾。
最近，《纽约时报》对中国外卖行业催生的塑料污染状况进行了报道，称2017年产生的外卖包装废品是两年前的9倍。
外卖盒、外卖餐具等带来的塑料污染有多严重？这些塑料垃圾又是如何被处理的？Food Delivery Apps Are Drowning China in PlasticIn all likelihood, the enduring physical legacy of China’s internet boom will not be the glass-and-steel office complexes or the fancy apartments for tech elites.It will be the plastic.The astronomical growth of food delivery apps in China is flooding the country with takeout containers, utensils and bags.Scientists estimate that the online takeout business in China was responsible for 1.6 million tons of packaging waste in 2017, a ninefold jump from two years before. The total for 2018 grew to an estimated two million tons.People in China still generate less plastic waste, per capita, than Americans. But researchers estimate that nearly three-quarters of China’s plastic waste ends up in inadequately managed landfills or out in the open, where it can easily make its way into the sea. Plastic can take centuries to break down undersea.For many overworked or merely lazy people in urban China, the leading takeout platforms Meituan and Ele.me are replacing cooking or eating out as the preferred means of obtaining nourishment.Across China’s major takeout apps, orders worth a combined $70 billion were delivered in 2018, according to the analysis firm iResearch. By comparison, online food delivery sales in the United States are expected to total $19 billion this year, according to Statista.【词汇过关】请写出下面文单词在文章中的中文意思。
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For more information on investment opportunities, please contact:Agrobased Industries DivisionMalaysian Industrial Development AuthorityBlock4,Plaza Sentral,Jalan Stesen Sentral5Kuala Lumpur Sentral50470Kuala Lumpur,Malaysia.Tel:(603)22673583Fax:(603)22748502E-mail:agro@.myWebsite:.myApril2008Ideal Prospects, Immense Opportunities Malaysian culture has grown from a potpourri of ethnic mixes derived from some of the world’s oldest civilizations.This fusion has created a rich diverse society that gives a unique essence in everything Malaysians do.Malaysia is a lush tropical land full of natural resources that adds flavour and variety to the research,cultivation and processing of foods.Thus, Malaysia is poised to become one of the leading Asian countries in food production and processing.With a deep-rooted tradition to excel,Malaysia is committed to develop the country’s food industry for import substitution and export.Malaysia’s commitment is her promise to your success.You don’t just invest in Malaysia.You acquire a long-term profitable partnership from Malaysia.The food-processing sector accounts for about10%ofMalaysia’s manufacturing output.Processed foods are exportedto more than80countries,with an annual export value of morethan RM6billion(USD1.6billion)which amounts to two-thirdsof the total food exports of over RM10billion.Although the export performance of this sector has doubled overthe last ten years,Malaysia continues to be a net importer offood products with annual import of more than RM16billion(USD4.3billion).Advances in processing technology have widened the usage oflocal raw materials,expanding the range of products andincreasing the investment absorbing capacity in the foodindustry.Livestock and Dairy:Poultryprocessing constitutes60%ofthe meat processing industry. Although Malaysia is a net exporter of poultry meat,it is still a net importer of meat products, particularly beef and mutton. Among the dairy products produced are milk powder, sweetened condensed milk, pasteurised or sterilized liquid milk,ice cream,yoghurt and other fermented milk.Except for the production of pasteurised milk,the dairy product industry is dependent on imports.Fisheries:An export-oriented sector,fish-processing includes the processing of prawns,frozen products,canning of fish and the production of surimi and surimi products. Exports exceed RM1.7billion(USD0.5billion)per annum of which frozen shrimps and prawns constitute more than RM 1billion(USD0.3billion).Cereal Products/Flour Based Products:The cereal products sub-sector,including the production of biscuits, bakery items and noodles,is well established in Malaysia. Although this sub-sector is dependent onimported raw materials,Malaysia is anet exporter of cereal preparations/products,with a net export ofmore than RM400million(USD108million)per annum.1Food IndustriesFood Industries 2Pepper and pepper products:Malaysia is the world’s 5th largest producer of pepper,exporting RM 146million (USD 39million).Value-added pepper and pepper products include specialty pepper and processed pepper-based products such as spice mixes and blends,seasonings and flavourings.Chocolate and Sugar Confectionaries:Malaysia is the 4th largest cocoa grinding centre in the world and the largest cocoa grinder in Asia.Malaysia is a net exporter of cocoa products including chocolates,exporting to more than 70countries.Exports of intermediate products,i.e.cocoa butter and cocoa cake/powder total about RM 1billion (USD 270million)per annum while exports of chocolate and other food preparations containing cocoa are valued at about RM 230million (USD 62million)Fruits and Vegetables:A variety of fruits and vegetables are produced for fresh consumption in the domestic and export markets.The major activity in the downstream processing of fruits is the canning of pineapple and pineapple juice.Other fruits such as guava,passion fruit,jackfruit and banana are also being processed into puree/juice,snacks,pickles and jam.The processing of vegetables is confined to the production of sauces and pickles.Malaysia remains a net importer of processed fruits and vegetables with net import amounting to RM 134million (USD 36million).The fruit and vegetable processing industry has tremendous potential for import substitution and export opportunities.Investors are encouraged to undertake the commercial cultivation of fruits and vegetables.Palm Oil-based Products:Malaysia is the world’s largest exporter and the second world’s largest producer of palm oil contributing 46%of the world’s palm oil export and 41%of palm oil output.Total export value of edible palm-oil-based products is about RM 29billion (USD 7.8billion)per annum.The main products are RBD palm oil,RBD palm olein and stearin,specialty fats such as cocoa butter substitutes,margarine,shortening and vanaspati.Further development is seen in the production of value-added palm oil-based specialty products to cater to the health conscious and vegetarian consumers.Malaysia’s current population of 27.17million is growing steadily at an annual growth rate of about 2%.The country has seen a steady increase in the standard of living and with it,its purchasing power (per capita income exceed RM22,000or USD6,652).Lifestyle changes have led to an increase in the demand for convenience food and health foods.Exports of processed food recorded a positive growth indicating the increasing acceptance of Malaysia’s food products in overseas market.This is contributed mainly by products such as cocoa and cocoa preparations,prepared cereals and flour preparations,processed seafood and dairy products.3Food IndustriesThe same goes with ASEAN.With a population of 550million,thishuge market still has a vast potential waiting to be tapped.Strategically located in the heart of South-East Asia,Malaysia stands to gain from the growing demand.With a majority Muslim population,Malaysia has a ready domestic market for halal food.Recognised as a modern Muslim nation,Malaysia is well positioned to be an international halal food hub in the branding,processing and marketing of halal foods to Muslim populations.This growing global market is estimated at RM 560billion (USD 150billion)per year.The Halal Industry Development Corporation Sdn Bhd (HDC)certifies all halal food products.The government has introduced MS1500:2004,Halal Food Certification which has incorporated the GMP and hygienic sanitary requirements.H A L A LFood Industries4In the livestock industry,the country is self-sufficient in poultry.Poultry meat is a major raw material for further processing.The production from the fishery sector includes 84%from marine catchments and 16%from aquaculture,with shrimp and brackish-water fish making up the bulk of the production.Malaysia’s cocoa grinding capacity of more than 200,000tonnes provides raw materials for further downstream processing.Fruits in commercial cultivation include papaya,pineapple,watermelon,banana,starfruit,mango,durian,rambutan,guava and some citrus fruits.A steady supply of agricultural produce for processing is ensured due to Malaysia’s year long growing season.Malaysia has taken concrete measures to improve and increase agricultural production and adopting a liberal policy to allow the duty-free importation of raw materials to enable the food industry to meet specific market demand.The initiatives to increase the agricultural production include the high impact projects as identified in the Ninth Malaysia Plan namely,Aquaculture Industrial Zone,New Agriculture Integrated Development (consists of National Feedlot Centre,Permanent Food Park and Contract Farm)and creation of 10,000agro-based industry entrepreneurs.SELECTED AGRICUL TURAL PRODUCTION,2005and 2010(Estimated annual production)01000200030004000Metric tonnes ('000)Commodity2007Fruits1,949,322,661,700622,5801,133,3001,559,5712,071,0001,095,5001,295,000Vegetables Fishery production Poultry(broiler)2010Source:Ministry of Agriculture and Agro-based IndustryMalaysia’s skilled young workforce and training facilities enable thecountry to be an excellent choice for nurturing and expanding thegrowing food industry.The government continues to upgrade and expand its workforcethrough training programmes at the large number of public and privatetraining institutions such as technical schools,polytechnics andindustrial training institutes.Food processing courses and training arewidely offered in government and private institutions and there arequalified food science and technology graduates to meet therequirements of the industry.In addition,relevant agencies such as theMalaysian Agricultural Research and Development Institute(MARDI),Department of Fisheries,Department of Veterinary Services and theAgriculture Institutes conduct courses on farm management andproduction technology as well as food processing technology.Companies can also employ expatriates where specialized skills arerequired.The Malaysian lifestyle,with its comfortable social culturalenvironment,is one of the reasons why companies are able to attractthe best brains for relocation.Quality and safety certification are top priorities inMalaysia’s food processing sector and Malaysia iscommitted to world-class quality control.HazardAnalysis and Critical Control Point(HACCP)SystemCertification is administered by the Ministry of Health(MOH)which grants and maintains the certificationthrough surveillance audits.HACCP consultants areon-hand to provide professional services.MOH gives top priority to laboratory facilities as theyare crucial for an effective and efficient food safetysystem.Various approaches are being undertakento ensure that the laboratories are able to meet theincreasing demands and complexities of food analysis. 5Food IndustriesThese include the continuous upgrading of laboratories in the MOH and the Department of Chemistry with sophisticated and advanced instrumentation.In addition,analytical results from private laboratories accredited by the Department of Standards under the "Malaysian Laboratories Accreditation Scheme"(SAMM)are recognized by the MOH for the purposes of health certification.Food manufacturers with quality assurance in production,installation and servicing are awarded the internationally recognized MS ISO 9001:2000Certification of Quality Systems by SIRIM QAS International Sdn.Bhd.SIRIM QAS,a wholly-owned subsidiary of SIRIM Bhd.,is a leading certification,inspection and testing body in Malaysia.In addition,all manufacturers have to comply with the Food Act (1983)and Food Regulations (1985).Investors want the best.So does Malaysia.The packaging sector and cold chain facilities in Malaysia have grown to accommodate the rising requirements of the food industry.The packaging industry provides products ranging from glass containers,cans,paper,plastic,biodegradable and packaging.Existing policies allow manufacturers to import duty-free direct packaging materials that are not available locally.Cold chain facilities are basically in place for processed,frozen and chilled products.The government is encouraging the development of this supporting industry in tandem with the growth of the chilled and frozen food sector.Malaysia’s multi-structured network of road,sea and air links facilitates the expedient and cost-competitive delivery of food products.Marketing support is provided by agencies such as the Malaysia External Trade Development Corporation (MATRADE)and FAMA (Federal Agricultural Marketing Authority)through their wide network of local and internationaloffices.Food Industries 6The services sector including logistics,has been identified as an important source of growth for the Malaysian economy and it is expected to assume a greater role in broadening the economic base of the country and in contributing towards greater exports of goods and services.To coordinate and spearhead the growth of this services sector,the IMP3had recommended the establishment of the Malaysian Services Development Council (MSDC)and the Malaysian Logistic Council (MLC).The Malaysian Agricultural Research and Development Institute(MARDI)focuses on genetic improvement and pest management usingbiotechnology,post-harvest technology and mechanization.It is alsoinvolved in the development of value-added products,with some of itsresearch projects ready for commercialisation.The Malaysian Palm Oil Board(MPOB)also conducts R&D to enhance thewell-being of Malaysia’s palm oil industry.Many of the technologies andproducts developed by MPOB have been commercialised,among themred palm oil,healthful margarine and oil blends.To achieve Malaysia’s vision of becoming a key centre for cocoaprocessing in Asia,the Malaysian Cocoa Board(MCB)is continuouslyintensifying its R&D programme for both the upstream and downstreamsectors particularly in widening the product-base of cocoa products.Thelaboratory in the Downstream Research Centre of the MCB is accessibleto manufacturers for analytical support.The Forest Research Institute of Malaysia(FRIM)is another major researchinstitution actively conducting research into the commercial cultivation ofherbs and medicinal plants.It provides research-based services for theconservation,processing,management,development and utilisation ofthese forest resources for commercialisation.The Fisheries Research Institute(FRI)conductsresearch in various fields including aquaculture,aquatic ecology,fish diseases,fisheries productsand biotechnology.Incentives For Investment•100%Tax Exemption for10years for the production of selectedfood products;•Pioneer Status(PS)/Investment Tax Allowance(ITA);•PS/ITA for small-scale companies;•Additional5years’reinvestment incentives for promoted food products;•Reinvestment Allowance(RA)for15years;•Investment Tax Allowance of100%for production of halal food;•Tax deductible expenses for halal quality and safety certifications;•PS/ITA for cold chain facilities and services;•Import duty exemption on raw materials,machinery and spare parts;•Incentives for R&D;and•Incentives for Training.7Food IndustriesInvestment opportunities abound in the food-processing sector.The three thrust areas are: Health Food/Functional Food: Malaysia is moving towards organic farming.Besides organic products,healthfoods include low caloric,fibre/nutrient enriched products,fruit juices and herbal products.New products using Malaysia’s traditional herbs and resources are continuously being developed for Asianand global markets.Convenience Food:The demand for convenience foods that can be preparedwithin minutes is a growing worldwide trend.Locally made convenience foods include frozen foods such as TV dinners, spiced fish and chicken,traditional cuisine, instant powdered juice and retort pouch products.Malaysia is also in an excellent position to produce Asian recipes with convenience food technologies to meetthe increasing global demand for specialtyand ethnic foods.Food Ingredients:Food flavours and seasonings,sweeteners and palm oil-based additives are some of the productsthat have vast potential for further development to enhance Malaysia’s presence in the developed markets in USA,UK,Japan and Australia.The qualityof these products is backed by continuous nutritional research.Food Industries8Ministry of International Trade and IndustryBlock10,GovernmentOffices ComplexJalan Duta50622Kuala LumpurTel:60362033022Fax:60362012337E-mail:webmiti@.my Website:.myMalaysia External Trade Development Corporation Menara MATRADE,Jalan Khidmat Usaha,Off Jalan Duta50480Kuala LumpurTel:60362077077Fax:60362037037E-mail:info@.my Website:.my Small and Medium Industries Development CorporationAras20,West Wing,Menara MATRADE,Jalan Khidmat UsahaOff Jalan Duta50480Kuala LumpurTel:60362076000Fax:60362016564E-mail:info@.my Website:.my Ministry of Agriculture&Agro-Based IndustryWisma TaniNo.28Persiaran Perdana,Precint4 Federal Government Administration Centre62624PutrajayaTel:60388701000Fax:60388886020E-mail:admin@moa.my Website:agrolink.moa.my Department of Agriculture Wisma TaniLevel7-17,Lot4G2,Precint4 Federal Government Administration Centre62632PutrajayaTel:60388703000Fax:60388885069E-mail:webmaster@.my Website:agrolink.moa.my/doa Department of Veterinary Services Wisma Tani,Podium BlockLot4G1,Precint4Federal Government Administration Centre62630PutrajayaTel:60388702000Fax:60388886021E-mail:webmaster@.my Website:agrolink.moa.my/jph Department of FisheriesWisma TaniLevel1-7,Lot4G2,Precint4Federal GovernmentAdministration Centre62628PutrajayaTel:60388704000Fax:60388882460E-mail:hqhelp@.myWebsite:agrolink.moa.my/dofFederal Agricultural MarketingAuthorityBangunan FAMA Point,Lot17304Jalan Persiaran1Bandar Baru Selayang68100Batu CavesSelangor Darul EhsanTel:60361389622Fax:60361365610E-mail:fama@.myWebsite:Malaysian Agricultural Research&Development InstituteGPO Box1230150774Kuala LumpurTel:60389437111Fax:60389483664E-mail:dg@mardi.myWebsite:www.mardi.myFisheries Research Institute11960Batu Maung,PenangTel:6046263925/6263926Fax:6046262210E-mail:helpdesk@.myWebsite:.myMinistry of Plantation Industriesand CommoditiesNo.15,Level6-13,Lot2G4,Precint2Federal GovernmentAdministrative Centre62654PutrajayaTel:60388803300Fax:60388803441E-mail:dzul@.myWebsite:.myMalaysian Palm Oil BoardNo.6,Persiaran InstitusiBandar Baru Bangi43000KajangSelangor Darul EhsanTel:60387694400Fax:60389259446E-mail:webmaster@.myWebsite:.myHalal Industry DevelopmentCorporation5.02Level5,KPMG TowerFirst Avenue,Persiaran Bandar UtamaBandar Utama47800Petaling JayaSelangor Darul EhsanTel:60379655555Fax:60379655500E-mail:refcenter@Website:Malaysian Cocoa Board5th-6th Floor,Wisma SEDCOLorong Plaza Wawasan,Off CoastalHighway,88999Kota KinabaluSabahTel:6088234477Fax:6088239575E-mail:mcb_enquiry@.myWebsite:.myForest Research InstituteMalaysia52109Kepong,SelangorTel:60362797000Fax:60362731314E-mail:webgroup@.myWebsite:.myFood Safety and Quality DivisionDepartment of Public HealthMinistry of HealthLevel3,Block E7,Parcel EFederal GovernmentAdministration Centre62590PutrajayaTel:60388833888Fax:60388893815E-mail:fqc-webmaster@.myWebsite:.my/fsqDepartment of IslamicDevelopment MalaysiaHalal Hub DivisionG&3rd Floor,Block2200Persiaran APEC63000CyberjayaTel:60383150200Fax:60388894951E-mail:webmaster@.myWebsite:.mySIRIM BerhadNo.1,Persiaran Dato’MenteriSection2,P.O.Box703540911Shah AlamSelangor Darul EhsanTel:60355446000Fax:60355108095E-mail:web@sirim.myWebsite:www.sirim.mySIRIM QAS InternationalSdn.Bhd.Block8,SIRIM Complex1,Persiaran Dato’Menteri40911Shah AlamSelangor Darul EhsanTel:60355446400Fax:60355446810E-mail:qas_marketing@sirim.myWebsite:.my9Food IndustriesASIA-PACIFICMIDA SydneyLevel3,MAS Building,16Spring St. Sydney,NSW2000,AustraliaTel:(612)92511933Fax:(612)92514333E-mail:midasyd@.au MIDA OsakaMainichi Intecio18F3-4-5Umeda,Kita-kuOsaka530-0001,JapanTel:(816)64516661Fax:(816)64516626E-mail:midaosaka@mida.or.jpMIDA Tokyo32F,Shiroyama Trust Tower4-3-1,Toranomon,Minato-kuTokyo105-6032,JapanTel:(813)57778808Fax:(813)57778809E-mail:midatokyo@midajapan.or.jp Website:www.midajapan.or.jpMIDA Seoul17th Floor,SC First Bank Building 100,Gongpyung-dong,Jongro-gu Seoul110-702,Republic of Korea Tel:(822)7336130/6131Fax:(822)7336132E-mail:midasel@MIDA TaipeiMalaysian Friendship&Trade Centre8th Fl.,San Ho Plastics Building 102,Tun Hua North RoadTaipei,105TaiwanTel:(8862)27132626Fax:(8862)25147581E-mail:midatpe@ MIDA ShanghaiUnits807-809,Level8,Shanghai Kerry Centre,No.1515,Nanjing Road(West) Shanghai,200040,ChinaTel:(8621)62894547Fax:(8621)62794009E-mail:midash@ MIDA DubaiBurj Dubai Square,Building44th Floor,Syeikh Zayeed Road,DubaiTel:0097143342632Fax:0097143341869E-mail:mida_dxb@eim.aeEUROPEMIDA Paris42,Avenue Kleber75116Paris,FranceTel:(331)47276696/3689Fax:(331)47556375E-mail:mida.paris@wanadoo.frMIDA Cologne6th Fl.,Rolex HausDompropst-ketzer Str.1-950667Cologne,GermanyTel:(49221)124008/9Fax:(49221)136198E-mail:mida.cologne@t-online.deMIDA Milan4th Fl.,Via Vittor Pisani,3120124Milan,ItalyTel:(3902)30465221Fax:(3902)30465242E-mail:midamln@tin.itMIDA StockholmKarlavägen37,P.O.Box26053SE-10041Stockholm,SwedenTel:(468)7917942/4408400Fax:(468)7918761E-mail:mida@malemb.seMIDA London17Curzon StreetLondon W1J5HRUnited KingdomTel:(4420)74930616Fax:(4420)74938804E-mail:midalon@NORTH AMERICAMIDA Los Angeles550,South Hope St.,Suite400Los Angeles,California90071,USATel:(1213)9559183Fax:(1213)9559878E-mail:lacamida@MIDA San Jose226,Airport Parkway,Suite480San Jose,California95110,USATel:(1408)3920617/8Fax:(1408)3920619E-mail:midasanjose@MIDA ChicagoJohn Hancock Center,Suite1515875,North Michigan AvenueChicago,Illinois60611,USATel:(1312)7874532Fax:(1312)7874769E-mail:mida@MIDA New York313East,43rd St.,New YorkNew York10017,USATel:(1212)6872491Fax:(1212)4908450E-mail:mida@MIDA BostonOne International Place,Floor8Boston,MA02110,USATel:(1617)3381128/3381129Fax:(1617)3386667E-mail:midaboston@MIDA JohorRoom15.03,Level15,Wisma LKN49,Jalan Wong Ah Fook80000Johor Bahru,JohorTel:(607)2242550/2245500Fax:(607)2242360E-mail:midajb@.myMIDA Kedah&Perlis4th Floor,East Wing,No.88,Menara Bina Darulaman Berhad,Lebuhraya Darulaman 05100Alor Setar,KedahTel:(604)7313978Fax:(604)7312439E-mail:midaas@po.jaring.myMIDA Kelantan5th Fl.,Bangunan PKINKJalan Tengku Maharani Puteri15000Kota Bharu,KelantanTel:(609)7483151Fax:(609)7447294E-mail:midakb@po.jaring.myMIDA Melaka3th Fl.,Menara MITCKompleks MITC,Jalan Konvensyen 75450Ayer Keroh,MelakaTel:(606)2322876/78Fax:(606)2322875E-mail:midamel@po.jaring.my MIDA Negeri SembilanSuite13.01&13.0213th Floor,Menara MAA70200Seremban,Negeri SembilanTel:(606)7627921(GL)(606)7627884(DL)Fax:(606)7627879E-mail:nsembilan@.myMIDA PahangSuite3,11th Fl.,Kompleks TeruntumP.O.Box178,25720Kuantan,PahangTel:(609)5137334Fax:(609)5137333E-mail:midaphg@po.jaring.myMIDA PerakLevel4,Perak Techno Trade Centre(PTTC)Bandar Meru Raya,Off Jalan JelapangP.O.Box210,30720Ipoh,PerakTel:(605)5269962/5269961Fax:(605)5279960E-mail:midaprk@po.jaring.myMIDA Pulau Pinang4.03,4th Floor,Menara Boustead Penang39,Jalan Sultan Ahmad Shah10050,Pulau PinangTel:(604)2280575Fax:(604)2280327E-mail:midapg@po.jaring.myMIDA SabahLot D9.4&D9.5,Tingkat9Block D,Bangunan KWSP,Karamunsing88100Kota Kinabalu,SabahTel:(6088)211411Fax:(6088)211412E-mail:midasbh@.myMIDA SarawakRoom404,4th Fl.Bangunan Bank Negara,No.147,Jalan Satok,P.O.Box71693714Kuching,SarawakTel:(6082)254251/237484Fax:(6082)252375E-mail:mida_kch@.myMIDA Selangor22nd Floor,Wisma MBSAPersiaran Perbandaran40000Shah Alam,Selangor Darul EhsanT el:(603)55184260Fax:(603)55135392E-mail:selangor@.myMIDA Terengganu5th Floor,Menara Yayasan Islam T erengganuJalan Sultan Omar20300Kuala Terengganu,TerengganuTel:(609)6227200Fax:(609)6232260E-mail:midakt@pd.jaring.myMIDA’s State OfficesMalaysian Industrial Development Authority MIDA’s Overseas Offices。