Pho,
Also known Shahe, in Fujian, Chaozhou and Hakka area region called "Kway Teow," South China and Southeast Asia is a common snack Ingredients, around 1860 from Guangzhou Shahe Hakka, hence the name.
Pho raw rice, wash the rice after ground into powder, add water to prepare a paste, made from a sheet cage steam after cooling divided into strips and serve. River handmade pink white, recently it has added stores in various vegetable juice or fruit juice, made of colorful Pho.
Pho is rich in carbohydrates, constitute an important material body; storage and provide heat; to maintain brain function must be energy; regulation of fat metabolism; provide dietary fiber; saving protein; detoxification; enhanced intestinal function.
Pho therapeutic value:
1, the added energy: carbohydrates, sugars, can quickly provide energy for the body;
2, sedative Chufan: carbohydrate supplement brain glucose consumption, ease of brain glucose insufficient support the emergence of fatigue, irritability, dizziness, insomnia, night sweats, distractibility, forgetfulness, extreme thirst, depression, chemical disorders, and even hallucinations;
3, detoxification: increased activity of immune cells to eliminate the body of harmful substances.
此處的“湯面”的面指的是南方的“面”。 面條的主要營養(yǎng)成分有蛋白質(zhì)、脂肪、碳水化合物等；面條易于消化吸收，有改善貧血、增強免疫力、平衡營養(yǎng)吸收等功效。
Noodles in soup
Here's "soup" refers to the southern face of "face."
South's "surface" refers to noodles made from wheat flour to the egg surface-based, but with not a yellow duck egg, immature body surface, endoplasmic tasty shells teeth. Where the dough, dry surface in everyone. Popular with fine strips of dried noodles and shrimp face; north "side" refers to wheat ground into flour, egg noodles do more with them with alkaline, adding alkaline noodles make it easy to digest, so the noodles it became the staple food of the north. Compared with the south, the north face noodles are thick, soft, smooth endoplasmic flexible. If in the north said, "to face", the boss will give flour; while in the south, selling noodles will be Pat processed.
Archaeological discoveries and historical proof, noodles originated in China, has 4000 years of history make edible.
Noodles is a production of simple, easy to eat, nutritious snack to health care but also a staple food. Has long been accepted by the people of the world with love. Pasta with a grain or beans plus water into a dough of flour, then press or roll or made into a film and then cut or stretch or pressure, or twist, pull, pinch and other means, made of strips (narrow or wide, or flat or round) or small pieces, and finally by the boiled, fried, braised, fried from a food. Variety, species diversity.
The main nutrients noodles protein, fat, carbohydrates and so on; noodles easy digestion and absorption, improved anemia, strengthening the immune system, balance nutrient absorption and other effects.
Soup dumplings
Dumplings are ancient Han Chinese traditional pasta, by the majority of people love Chinese food, most of northern China, the annual New Year Spring Festival will eat the food, in many provinces also have the habit of eating dumplings Winter Solstice Festival, southern regions generally have dumplings the food. Legend has it that Chinese Han Zhang Zhongjing Nanyang invention, history dumplings evolution through a long and gradual process, the Ming Dynasty Zhang Zilie gave a good description: "dumplings ear, that segment into a type of food, soup prison pill, or that powder horn, northerners reading corner for Johnson, because the call bait dumplings, dumplings pseudo for children. "
