The most popular fruit in this hot summer is watermelon.Do you like it?Watermelon is a wonderful fruit that could bring some benefits to you.Now,let me tell you what benefits it has.

• Watermelon contains no fat or cholesterol. It’s also high in fiber and water content.There are only 46 calories in 1 cup of diced Watermelon, making it a great addition to your diet.
• It may increase your libido!A recent study shows watermelon has ingredients that deliver Viagra-like effects to the blood vessels.
• Watermelon is rich in Lycopene, a powerful antioxidant that studies show reduces the risk of heart disease and certain types of cancer.It also contains the amino acid L-citrulline,L-arginine, which a recent study shows can help lower blood pressure.
• Oranges aren’t the only fruit rich in Vitamin C!Watermelon is a great source of C, A and potassium…essential vitamins and minerals that help your immune system stay strong.
• The beta-carotene present in watermelon helps keeps your vision sharp.

So,do you have the strong appetitet to eat watermelon?

Do you like orange just like me?I start almost every day with an orange in some form — orange slices, orange juice, even orange marmalade. There are lots of reasons I love them, too, and at the top of that “I heart oranges list” is the fact that they’re a super-food… why the cape and code name, you ask? Here are 7 reasons oranges are super-foods.

1.They’re loaded with Vitamin C

Vitamin C is a powerful anti-oxidant, encouraging healthy cell replenishment by banishing harmful free radicals… among other things, Vitamin C may help prevent various form of cancer, especially in the digestive tract. Vitamin C may also help boost your immune system.

2.They can be eaten in so many ways

As I mentioned in the first point, there are so many ways you can eat an orange! You can chill it, peel it, and eat it raw. You can drink it as juice or in a smoothie. You can freeze the juice into a slush or Popsicle. You can even bake it!

3.They contain a little fiber, too

A large orange contains about 2.4 grams of fiber, which doesn’t sound like a lot, but is actually about 10% of the recommended daily amount of fiber, according to the National Fiber Council. To put that in perspective, that one orange has almost as much fiber as ½ cup of cooked spinach, and more fiber than ½ cup of brown rice!

4.They’re delicious!

Aside from another super-food, pomegranates, oranges are my very favorite snack. They’re sweet and tangy and juicy… I love them fresh and peeled, or as juice, or especially as frozen juice… oranges are so yummy! And if you’re worried about that tangy taste giving you a sour stomach from too much acid, it’s okay — there are certain brands of orange juice that are low-acid.

5.They’re inexpensive

Thanks for an incredibly complex infrastructure that works like a charm, oranges from California or Florida are available year-round even here in Michigan, and they’re not even expensive! The mid-winter non-sale price here in Metro Detroit can be as low as 4 navel oranges for one dollar.

6.They’re low-cal

Since oranges are fat-free, their low calorie count (43 calories in one large orange) are mostly from fiber and from natural sugar, which helps your brain function. This tasty, sweet orange isn’t empty calories, so feel free to indulge!

7.They make you happy!

A recent scientific study has shown that just the scent of an orange makes people happy… which, in my view, is another reason it’s a super food! Another study has shown the scent of oranges can even calm violent criminals. A food that can improve your mood and take the edge off before you even eat it? Marvelous!

With so many reasons oranges are super, why wouldn’t you want to eat one? I know I can’t keep my greedy little hands off of them… do oranges make your list of super-foods, or are they more of an arch-nemesis? Why? Please share!

Tea is the troditional drink in China.In summer,drinking tea could make you cool and get you away from heat.Did you know that tea is the second most widely drunk beverage after water? I am sure that made you feel proud of being a tea-drinker! Tea refers to the mixture of leaves and leaf-buds of the plant Camellia sinensis. It also refers to the beverage made out of the above product – the tea you drink. While the plant Camellia sinensiss from which tea is obtained is also commonly know as tea plant. Tea usually needs a tropical or sub-tropical climate to be grown.

There are different types of tea that are available in the market. This article will tell you about these, and about different varieties of flavored tea.

Basic Tea Types

There are three basic types of tea. Though the tea leaves that make up the tea come from the same plant – Camellia sinensis – the way in which the leaves are treated during the manufacturing process of each of the teas makes them smell and taste different, and also gives them a different color. Black Tea is probably the most common and well-known type of tea. 2 prominent examples of this type of tea are Assam Tea and Darjeeling Tea. Even Nepal Tea is an example of black tea. This tea is brewed using boiling water that produces a rich tannin color and strong taste. The other type of tea is Green Tea. It is mostly consumed for its health benefits. It has a kind of ‘herbal’ taste – you can actually feel like you are drinking a concoction of leaves. It is abundantly grown in China and Japan. Finally the Oolong Tea has an intermediate taste between black and green tea. Some people describe the taste of oolong tea as ‘woody’!

Flavored Tea Varieties

Tea is consumed through different countries all over the world; and each kind of people have added their own special ingredients and flavors to teas such that they suit their taste, their climate, their culture and even their health! Here is a list of different varieties of flavored tea.

• Fruit Flavored Tea: This is a good alternative to plain tea, especially for those who love fruits! Different varieties include Apple Tea, Apricot Tea, Currant Tea, Grapefruit Tea, Orange Tea, Passion-fruit Tea, Pomegranate Tea and many more.
• Berry Tea: This includes teas flavored with all sorts of berries. Different varieties available are blueberry, strawberry, blackberry, forest berry, raspberry and the likes.
• Spices-Condiments Flavored Tea: This is for those who like teas with a strong characteristic flavor. Varieties include Ginger Tea, Cinnamon Tea, Sesame Tea, Clove Tea, Cardamom Tea, etc.
• Other Flavors: There are teas of several other flavors available as well, like hazelnut, almond, caramel, creme, and even chocolate tea! Flowers have also been used to flavor teas. Jasmine tea is a well-known example.

Tea Additives

Different additives may also change the flavor and aroma of tea and greatly affect its taste. Commonly used additives are listed below.

• Milk: Many tea enthusiasts all over the world say adding milk to tea actually spoils the taste of tea! However, milk is one of the most common tea additives. It Gives the tea a sweetish taste. Adding milk to tea is also advised to those people who suffer from acidity, as milk tea is gentler on the stomach than black tea.
• Honey: The benefits of honey are many and known. It cures mild cough and respiratory infections, acts as a blood purifier, gets rid of free radicals in the body and even helps you develop a strong immune system. Need you any more reasons to add a spoonful of honey to your tea? Guess not!
• Lemon: Squeeze a slice of lemon into your tea, and you have yourself a healthy drink that will help detoxify your body! Lemon is also a great source of Vitamin C. Tea with a spoonful of lemon juice tastes absolutely yummy! (A personal favourite!)
• Lemongrass: Lemongrass added to regular tea can work wonders for on a cold. Lemongrass gives tea a typically sweet and herbal flavor. (Another personal favorite and a strong recommendation!)

Tea – any kind in general – has a lot of health benefits; from anti-oxidation to stress-relief to anti-depressant properties, and even helps keep bad breath at bay! Having a cup of tea everyday can boost your immune system and keep you healthy and feeling fresh throughout the day. As someone rightly said, tea is a cup of life!

Do you have difficulty when it comes to feeding your Kids.Something your kids like eating may not healthy,such as fried chicken.What’s a smart, savvy mom to do?Try preparing some of these delicious snacks pre-road trip and keep your kids happy and satisfied the whole ride.

Homemade Granola Bars

These sweet, wholesome treats are sure to be a favorite with your family. Wrap each one in foil for an easy on-the-go breakfast, lunch box addition, or road trip snack.
Ingredients :

• 1/2 cup butter or margarine
• 1/3 cup sugar
• 1/3 cup honey
• 1/4 cup flour
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 2 cups crisp rice cereal
• 2 cups rolled oats
• 1 cup dried fruit bits
• 1/2 cup sliced almonds

Instructions :
1. Heat the oven to 350º F. Coat a 9- by 13-inch pan with nonstick cooking spray and set aside.
2. Melt the butter or margarine in a large pot over low heat. Remove the pot from the heat and whisk in the sugar, honey, flour, vanilla extract, and cinnamon. Add the remaining ingredients and mix well.
3. Transfer the mixture to the baking pan. Using a sheet or waxed paper and the palms of your hands, press the granola firmly into the pan, packing it to a flat and even thickness.
4. Bake for 20 minutes, until golden brown. Allow the granola to cool 1 hour in the pan, then transfer to a wire rack to cool completely before cutting into bars. Makes 16 to 24 rectangular bars.

Crispy Cheese Stars

Turn tortillas into a stellar snack with this easy recipe. You’ll need 2 star-shaped cookie cutters, one slightly smaller than the other (ours measured 4 and 2 1/4 inches between opposite points).
Ingredients :

• Flour tortillas
• Sliced cheese (cheddar, provolone, or mozzarella)
• Chili powder or paprika

Instructions :
1.Heat the oven to 350º. Use the larger cookie cutter to cut out stars from flour tortillas (about 5 per 10-inch tortilla). It’s easy for kids to do if you use a rolling pin to roll back and forth over the cutter. Bake the stars on a foil-covered cookie sheet for 5 minutes.
2.Use the smaller cookie cutter to cut out an equal number of cheese stars from the sliced cheese and place them atop the tortilla ones. Bake the stars for 2 more minutes or so until the cheese melts.
3.Sprinkle the stars with chili powder or paprika and let them cool before serving.

PB&J Bars

Here’s a sweet twist on an enduring kid combo. A layer of jam is sandwiched between a moist peanut butter crust and a crumbly peanut topping. Yum!
Ingredients :

• 2-1/2 cups flour, plus more for the pan
• 1/2 cup rolled oats
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1 teaspoon salt
• 3/4 cup (1-1/2 sticks) butter, at room temperature
• 1 cup sugar
• 1/2 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs, at room temperature
• 2 cups creamy or crunchy peanut butter
• 1-1/2 cups seedless jam, such as raspberry
• 1/2 cup salted peanuts, chopped 

Instructions:
1.Heat the oven to 350 degrees. Grease and flour a 9- by 13-inch baking pan. In a medium-size bowl, mix the flour, oats, baking powder, cinnamon, and salt, then set it aside.
2.In a large bowl, using an electric mixer set on medium speed, beat the butter and both sugars until well blended, about 2 minutes. Reduce the mixer speed to low and add the vanilla, eggs, and peanut butter. Beat them until well blended. Slowly add the flour mixture and beat until a soft dough is formed.
3.Spread two thirds of the dough over the bottom of the prepared pan, then spread the jam evenly on top. Scatter small mounds of the remaining dough over the jam layer and sprinkle it with the peanuts.
4.Bake the dessert until golden brown, rotating the pan halfway through, about 45 minutes. Let the dessert cool before cutting it into squares. Makes 18 bars.

Stuffed Cucumber Cups

These veggie bites are an appetizing, eye-catching addition to any outdoor spread. Serve them as a side or prepare them as a quick make-and-take snack.
Ingredients :

• 2 English cucumbers, about 12 inches long, ends trimmed
• 1 cup hummus
• Finely chopped scallions, for garnish
• Finely chopped red or orange bell pepper, for garnish 

Instructions :
1.Using a fork, score the sides of the cucumbers to create decorative stripes. Slice the cucumbers into 3/4-inch-thick rounds.
2.Using a teaspoon or melon baller, scoop a 1/3-inch-deep well in the center of each slice.
3.Spoon 1/2 tablespoon of hummus into each cucumber cup, mounding it slightly. Sprinkle the tops with the scallions and bell pepper. Makes 32 cups.

Pepperoni Muffin Bites

These little corn muffins have the pizza flavor kids crave in a handy bite-size package. Eat them warm, right from the paper liners. A great after-school snack!
Ingredients:
MUFFIN CRUST

• 1 1/2 cups all-purpose flour
• 1/2 cup fine yellow cornmeal
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 large egg, lightly beaten
• 1 1/4 cups milk
• 1/4 cup vegetable oil

TOPPING

• 1/3 cup marinara sauce
• 1/3 cup grated Parmesan cheese
• 1/3 cup finely chopped pepperoni

Instructions:
1.Heat the oven to 400º and line about 36 mini muffin cups with paper liners.
2.Sift the flour, cornmeal, sugar, baking powder, and salt into a large mixing bowl. In a separate bowl, blend the egg, milk, and vegetable oil. Make a well in the dry mixture and add the liquid. Stir the batter until smooth.
3.In a small bowl, blend the marinara sauce and Parmesan cheese; set aside. Spoon the batter into the muffin pan liners, filling them about three quarters full. Spoon about 1/2 teaspoon of the sauce-and-cheese mixture on top of each one, pushing it in slightly, then sprinkle with chopped pepperoni.
4.Bake the muffins for 15 minutes; they’ll puff up and brown slightly around the upper edge. Cool in the pan for several minutes, then remove from the pan and eat warm. Makes about 36 mini muffins.

If you want to go to Beijing ,you should not miss the delicious snack,roast duck.Next ,i will tell you all about it.Please mop your saliva!

Beijing Roast duck is thought to be one of the most delicious dishes all over the world; most visitors coming to Beijing will never forget to have a try. Eating Peking duck is seen to be one of the two things you are absolutely supposed to do while in Beijing.

What is Beijing Duck Recipe?

Normally there are many dishes served with the duck, including a dish of fine-cut shallot bars, a dish of cucumber bars and finally a dish of paste-like soy of fermented wheat flour. It is not necessary to order extra soup, for the duck-bone soup is always included in you order. It will be served as the rear dish for the dinner.

History of Roast Duck

The art of roasting ducks evolved from techniques used to prepare sucking pigs.

The history of the roast duck can be traced back to as early as the Yuan Dynasty (1206-1368) when it was listed among the imperial dishes in the Complete Recipes for Dishes and Beverages, written in 1330 by Hu Sihui, an inspector of the imperial kitchen. Details regarding the cooking process were also described in this early cookbook.

In the early 15th century, when the Ming Dynasty capital was shifted from Nanjing to Beijing, roast duck remained one of the famous dishes on imperial court menus. According to the local history, the earliest roast duck restaurant in Beijing was the old Bianyifang Restaurant, which opened during the Jiajing reign (1522-1566). Distinct from the method in which the duck is hung from a hook in the ceiling of the oven and roasted over and roasted over burning wood, the Old Bianyifang Restaurant roasted its ducks with radiant heat. The walls of the oven were first heated with sorghum stalks whereupon the duck was placed inside and cooked by the heat given off by the walls. A duck roasted in this manner is crisp to the touch and golden brown in appearance; its flesh is both tender and tasty.

During the Qianlong period (1736-1796), roast duck was a favorite delicacy of the upper classes. According to Recipes from the Suiyuan Garden, the famous cookbook written by the poet and gourmet Yuan Mei, “Roast duck is prepared by revolving a young duckling on a spit in an oven. The chefs of Inspector Feng’s family excel in preparing this dish.” Other scholars, after dining on roast duck, were inspired to poetry. In one collection of old Beijing rhymes (Duan Zhuzhici) one of the poems reads: “Fill your plates with roast duck and suckling pig.” Another contemporary annotation reads: “When an official gives a banquet he will choose dishes to please each of his guests. For example, Bianyifang’s roast duck…”

To satisfy the growing demand for roast duck, and with an eye on the profits to be made from a good name, many restaurants opened from a good name, many restaurants opened under the Bianyifang name. In fact, in 1926, nine roast duck restaurants in Beijing carried this name. In the late 1960s the Bianyifang Restaurant’s name was changed to the Chongwenmen Roast Duck Restaurant, but in 1979 it resumed its former title. Its menu includes more than 20 traditional duck dishes, including the Four Delicacies: wing and web, liver, heart and pancreas.

Which restaurant is famous one?

The two famous restaurants that serve Beijing Roast Duck are Bianyifang  Roast Duck Restaurant and Quanjude Roast Duck Restaurant, both of which have a history of over one hundred years. They represent two different schools of roasting duck. Bianyifang, founded in 1855, makes use of a close oven and straw as the fuel, which won’t make flames go directly onto the duck. Before being put into the oven, a duck is filled with specially-made soup to make it possible to roast the duck outside and boil it inside at the same time.

Quanjude, a better known one, founded in 1864, uses an oven without a door. After a kind of dressing being spread all over a duck, it will be hooked up in the oven over the flame coming directly from the burning of the fruit-tree wood and it will be done in forty minutes. When roasted and dried, the duck will look brilliantly dark red, shining with oil and with crisp skin and tender meat. Because of its appearance, few people could resist the temptation of it.

The first restaurant to bear the name Quanjude opened in 1864 during the reign of the Qing Emperor Tongzhi. Due to its high standards, the restaurant’s fame spread rapidly and for many years the supply of roast ducks could hardly satisfy the demand. For this reason, the restaurant was rebuilt and expanded in 1948. In 1954 a branch (known as Hongbinlou) was opened in West Chang’ an Boulevard and another in Wangfujing Street in 1959. These additions, however, still did not solve the problem, and with the opening of the Quanjude at hepingmen in 1979, it was no longer necessary to make a reservation a week in advance to taste Beijing’s most famous culinary delight.

Beijing duck Ingredients:

1、One 5 to 6 pound duck
2、8 cups water
3、1 slice ginger
4、1 scallion, cut into halves
5、3 tablespoons honey
6、1 tablespoon white vinegar
7、1 tablespoon sherry
8、1 1/2 tablespoons cornstarch, dissolved in 3 tablespoons water
9、Scallions for garnish

Directions:

Clean duck. Wipe dry and tie string around neck.
Hang duck in cool, windy place 4 hours.
Fill large wok with water. Bring to boil. Add ginger, scallion, honey, vinegar, and sherry. Bring to boil. Pour in dissolved cornstarch. Stir constantly.
Place duck in large strainer above larger bowl. Scoop boiling mixture all over duck for about 10 minutes.
Hang duck again in cool, windy place for 6 hours until thoroughly dry.
Place duck breast side up on a greased rack in oven preheated to 350 degrees. Set a pan filled with 2 inches of water in bottom of oven. (This is for drippings). Roast 30 minutes.
Turn duck and roast 30 minutes more.
Turn breast side up again. Roast 10 minutes more.
Use sharp knife to cut off crispy skin. Serve meat and skin immediately on a prewarmed dish.

The duck is eaten hot with hoisin sauce rolled in Mandarin Crepes. Garnish with scallion flowerets.

How to eat it?

First, the chef will show you the whole duck. Then, he will slice it into about one hundred and twenty pieces with both skin and meat for each. Usually the duck is served together with special pancakes, hollowed sesame bun, green onions and sweet sauce.

There is a proper way to eat it. First, pick up a slice of duck with the help of a pair of chopsticks and dip it into the soy paste. Next, lay it on the top of a thin cake and add some bars of cucumber and shallot. Finally, wrap the stuff into a bundle with the sheet cake (a thin pancake). The real secret of Peking duck’s flavor lies in your carefully nibbling away at the mixture. You will find all the different ingredients very compatible. People say: “it’s a pity to leave Beijing without trying the roast duck The taste of the roast duck is in the eating.

How roast duck was made?

You might want to know more about how Peking Roasted Duck is made. The ducks are raised for the sole purpose of making the food. Force-fed, they are kept in cages which restrain them from moving about, so as to fatten them up and make the meat comparably tender.

Organic foods are becoming more popular again as people realize that our bodies don’t need the extra burden of harmful chemicals. Some foods are more likely to be contaminated by pesticides. Also, certain foods are more likely to contain GMOs. Avoiding those foods will also reduce your exposure, but that approach is getting more difficult, especially with GMOs since there is no labeling requirement. Buying organic foods from sources that you can trust is the best way to promote healthy foods. Beware of cut-rate vendors that offer “organic” products from overseas that may not really meet expected organic standards. Some unscrupulous producers and vendors may also falsely label food as organic. So knowing your food source is ideal – another good reason to buy local foods from producers that you know and trust.

The Organic Consumers Association (OCA) is probably the largest organization that promotes organic food and defends organic standards. OCA has a wealth of information on their web site and is worthy of consideration for your support. The video below about organic food was included in a recent OCA newsletter.

Besides enjoying beautiful natural scenery in Hangzhou, we  tasted Hangzhou cuisine.Hangzhou food is representative of the southern style.Reminiscent of the romantic scenery around Hangzhou, these dishes are delicate, tender, refreshing and crisp. All ingredients used in the cooking come from the fertile land around the city, known as a land of plenty.Here I will introduce you some famous cuisine.

West Lake Fish
This dish chooses Kun fish in the West Lake as its raw material. When cooking it, fire and time is very strict. Within 3 to 4 minutes, the fish should be cooked well, and then, water some sweet and sour on the fish. It is very tasteful.

Dongpo Pork
It is very delicious. The soup is dense and the taste is great. The pork is fat but not greasy. It could arouse your appetite as soon as you see it. It is said that Dongpo pork is made by a famous poet Su Dongpo in northern Song Dynasty. In the year 1089, he was in Hangzhou to be in charge of dam-construction work. When the work was done successfully, he used pork and wine to cook the braised pork. Later, people call the dish Dongpo Pork.

You Zha Gui
The traditional snack ” You Zha Gui” has a legend that when the famous general Yuefei of Song Dynasty was persecuted and executed by wicked Qin’gui and his wife, an owner of a small shop who sold fried noodles and cakes saw Qin passed by the shop in his royal sedan everyday. He hated him so much. One day, he used wheat flour to knead into a shape of human figure which looked like Qin’gui, and put it into a cauldron of heat cooking oil. He shouted aloud: “You Zha Qin’gui (Oil Fried Qin Gui)!” So this is how the famed snack got its name.

Hangzhou enjoys a variety of local-flavor dishes, of which 26 are renowned local dishes such as Dongpo Pork, West Lake Carp in Sweet and Sour Sauce, Shelled Shrimps with Dragon Well Green Tea, Beggar’s Chicken, Jingle Bell, Honey Ham, All Birds Paying Homage to Phoenix and Quick-Fried Prawns. Later, some new-style Hangzhou dish has been appeared. They are distinguished for new tastes, new raw materials and new cooking methods.