Part 2: Three Famous Nourishing Foods
下篇:三大名补
Course Syllabus 课程章节
1This section introduces the calendar dates and climatic characteristics of the three main winter festivals, namely, the Beginning of Winter, the Winter Solstice, and the Great Cold, and the customs and food customs of the festivals (Winter Casserole). It introduces the nourishing features of winter meat dishes, shows the preparation process of representative winter meat dishes for nourishment and health,and introduces the nourishment and health benefits they contain.
介绍冬天立冬、冬至、大寒三个主要节气的公历日期和气候特点节气的风俗与食俗(冬煲)。介绍冬季的荤菜特点——滋补,展示具有代表性的冬季滋补养生荤菜——鱼羊合鲜、水煮牛肉、红焖羊肉的制作过程,介绍其所蕴藏的养生之道。