Shrimp is rich in nutrition, and its meat is soft and easy to digest. It is excellent food for people who are weak and need recuperation after illness.

In Japanese dishes, fried dishes with batter are called tempura. There are dishes that can be served at light meals and parties. The name Tempura comes from Portugal and has a history of about 350 years. It first appeared in the book of the Esophagus in 1669 . The most important part of tempura cooking is the batter. Tempura is mainly made of egg batter, which is called Tempura Yi, and the flour used to make the face coat is called Bo Li powder in Japanese. It's flour with little gluten. This batter makes tempura noodles thin and crispy. In summer, the best water for mixing batter is ice water. It's one of the four great Japanese cuisines.

Steamed bun, originally called steamed bun, also known as long cake, is said to have been invented by Zhuge Liang and separated from steamed bun in the rear of the Qing Dynasty . It is a staple food with a strong sense of satiating. It is a traditional Chinese food and an indispensable food in people's life.

Shaomai, also known as Shaomai, Xiaomi, Shaomai, Shaomei, Shaomei, and Guipeng Tou, originated in the Yuan Dynasty and is known as "shao" in Japan. It describes the fluffy and floral shaped top, and is a Han ethnic snack that is steamed and wrapped in hot noodles.

Dumplings come from the ancient corner. Jiaozi is also known as Jiaozi, as early as The Three Kingdoms period, Wei and Zhang Yi written "Guang Ya", mentioned this kind of food. According to research: it is from the Southern and Northern dynasties to the Tang Dynasty "crescent shaped wontons" and the Southern Song Dynasty "dry meat Shuangxia Jiao zi" development, has a history of more than 1,400 years. The historical records of the Qing Dynasty say: "On the New Year's Day, the feast of the same away, such as eating flat food, the name of the corner, take its more years of the meaning of Jiaozi."

Dumpling, also known as bread, rice, wheat, slightly shaw slightly mei, mei, ghost loose ends, originated in the yuan dynasty, in Japan is called, is described at the top of fluffy fold like the shape of the beam is a kind of dough made with boiling water for skin wrapping stuffing steamed steamed han Chinese snacks.

HACCP体系认证证书

Huarao is a kind of ancient Chinese pasta similar to baozi and steamed buns. As a classic home staple, it can be made into a variety of flavors, such as salt and pepper, sesame paste, and scallion oil. Nutritious, delicious, simple. The noodles are made into thin slices, mixed with ingredients and rolled into hemispheres, steamed.