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Pu’er Tea Taboos and Pu’er Tea’s Five “Mortal Enemies”
Pu'er tea only serves as a supplementary health-preserving function; do not treat it as the "master key" to well-being and fitness. Combining it with a regular diet and appropriate exercise is the healthiest and most effective way to enjoy the benefits of Pu'er. Pu'er Tea Taboos ▼ The saying goes: "When drinking tea, suit your taste." However, more importantly, you need to consider whether your body can tolerate it. In other words, you should drink Pu'er tea according to your constitution. Fortunately, Pu'er comes in raw and ripe varieties, which can accommodate most people. 1. Avoid drinking tea on an empty stomach Drinking tea on an empty stomach can chill the lungs and stomach. It can dilute gastric juices, reducing digestive functions. With high water absorption rates, harmful components from the tea leaves may enter the bloodstream in large quantities, causing symptoms such as dizziness, palpitations, and weakness in the limbs. 2. Avoid drinking tea immediately before or after meals It is not advisable to drink a large amount of tea about 20 minutes before or after a meal, especially strong tea. Doing so can dilute gastric juices and affect digestion. According to traditional Chinese medicine, "bitter coldness will harm… -
Qi Ji Whole Roast Lamb
The Qi Ji Whole Roast Lamb is a traditional delicacy that evolved from the whole roast lamb. NameQi Ji Whole Roast Lamb CategorySpecialty Cuisine OriginHebei Province - Shijiazhuang City - Wujixian County The Qi Ji Whole Roast Lamb is a traditional delicacy that has evolved from the whole roast lamb. It is an organic combination of whole roast lamb, various mutton dishes, and other dishes. The most critical aspect is removing the unique "fishy and gamey" taste of mutton to suit people's preference for a light flavor. One of the secrets of Qi Ji's "whole mutton cuisine" is using freshly slaughtered meat, including the head, ribs, legs, hooves, and all the internal organs. After being prepared with traditional methods, it can truly be called "whole mutton cuisine." Due to the aversion of Han Chinese to the fishy and gamey taste of mutton, sensitive individuals would vomit at the smell. To make the whole mutton dining method more acceptable, the chefs of Qi Ji have spent years researching and conducting hundreds of experiments, combining various herbs, to develop a unique process for "removing the fishiness and gameyness." The whole mutton feast, after undergoing these processes, not only retains the texture and…
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