On the Hot-Potato Permutation Routing Algorithm of

日本美食（Japanese cuisine）1. act lunch:During the Edo period, the theatre (rest) to eat lunch, so called in the tent lunch box. It is made of small amount and the variety of dishes of food materials throughout, and then fight in boxes, let a person look pleasing to the eye, tastes delicious. This Japanese special lunch box, in the Japanese restaurant, or in the lunch, lunch room station house, is the most popular.2. sushi:"Edo Maezushi" is the Kanto region sprinkle vinegar Steamed Rice molded into a can eat the rice and vegetable roll, then apply green mustard (mustard yellow green points), then add the fresh sashimi. They can be found in seafood rich parts of japan. In Kansai, it is a mixture of fish and vinegar, which is squeezed into the mold and extruded to make sushi. This sushi has been used since ancient times3. beef hot pot:First, cook beef in a flat pan, then add scallions, konjac and so on. Then add sugar, soy sauce seasoning, wait a moment, and then eat raw eggs. Kanto sauce flavor, Kansai local sweet taste is heavy. The cold winter, one family sitting together to eat Hot pot bustling, representative Hot pot cookingTempura 4:Tempura is a word from the portuguese. From the beginning of Edo, the fish and vegetables were wrapped and fried. Eat with hot sauce or sweet juice. Fried prawns are the most popular among them. Steamed Rice on the shrimp to pour the marinade fried shrimp meal is very popular Home Dishes.5. eel:The eel break, steamed, and then poured salty sweet juice with charcoal baked slowly, namely "Roasted Eel on fish". Will roast eel in Steamed Rice is grilled eel". The smell of the roast is three feet long. It is said that eating eel is beneficial to the recovery of strength in summer. The Kansai area is different from the Guandong area, and the cooking methods are different.Buckwheat noodles: the Kanto region "buckwheat" camp, Kansai area is "noodles", different tastes. Buckwheat noodles are made from buckwheat flour, noodle is made of the two soup are kelp, wooden fish Aochu marinade for basic taste, then add soy sauce. On the surface of add fried shrimp, egg etc.. Tastes varied. Summer, eat will face with heavy color Cold Noodles with Sesame Sauce, eat soup.Japanese cuisineI. Hokkaido1. salmon roe rice: fresh salmon roe with mouth to bite, there is a kind of elastic feeling. The soy sauce, wine slightly marinate salmon seeds poured in on Steamed Rice salmon roe of rice, is the most Hokkaido taste of rice.2. corn: Hokkaido summer corn is particularly sweet, fresh corn, whether boiled or coated with sweet sauce, fire grilled very delicious3. Sapporo City Roasted Mutton Hot pot with a center round up long iron barbecue mutton and vegetables, and then stained with soy sauce modulated juice to eat, have a distinctive flavour.4. Hokkaido coast crab: can eat fresh Hokkaido crab, crab, crab, Taraba crabs crab called flowers throughout the year, the cooking methods vary.There is a large crab, many famous seafood in Hokkaido, the most eye-catching big crab, Hokkaido cold water products, it was odd, bright red bright red crab foot thick, faceted plate, eight large crab tied up, if extended about two feet long.This crab called Taraba crabs, because of its large size, the local fishermen and give it a majestic-looking Name: "general crab".Stand in the case neatly placed with no less than four, fifty crab array beam claw arrested a red helmet, just like a bunch of Liang, the soldiers humiliated.Vendors cuanduo: it's in need of aquatic products in Hokkaido, is also very difficult to eat in Japan, only Hokkaido has the good stuff, now this stunner already not much, 8000 yuan a catty but not expensive!This is rich in the southeast of Hokkaido Peninsula square room big crab, still there every September "crab Festival" of the protagonist, a day later, I do not know how many people died of abdominal "general".Squid silk 5, Hakodate City: just catch the squid washed shred, ginger and other spices used on the juice soak, then with chewy taste, very good.6, along the coast of the Hokkaido sea urchin: June - August, from Hokkaido coast from south to north, can taste the sea urchin sushi and sea urchin rice.7, ice cream: Hokkaido's dairy products are very rich, you can enjoy the use of fresh milk from all parts of the milk of ice cream.Two. Northeast flavor1, Yamagata, Yamagata Prefecture in buckwheat buckwheat origin, the famous Japanese national buckwheat noodles. December is the most delicious season for buckwheat noodles. If you have the chance, you must try it!2, Aomori Pollack fish offal and miso soup sauce stewed dishes, eat all fever.3, Akita County fish juice into the sea of Japan to the Hot pot to catch fish, seasonal vegetables cooked Hot pot in the light of the fish sauce!The new 4 meters, Akita County of the volume of the new rice rolled in crushed bamboo stick, charcoal grilled chicken stew, then. This is one of the typical local cuisines in the northeast.5, hungry cattle in early Meiji Yonezawa in Yamagata Prefecture, British people eat Yokohama beef in Yonezawa, that taste good, so the name "mieze cow", and thus known throughout the country, can be made of boiled beef and beef Hot pot.Dongfeng three tasteAlways rise:In Tokyo, which has concentrated around the world, there are snacks that have been popular with local people since the Edo period. Thanks to the fertile Kanto Plain, which offers high quality food ingredients, all the flavors are very rich!1, Tokyo Shenchuan GaiFanOriginated in the Edo period, Shenchuan fishermen bring fresh clams, vegetables and miso soup boiled together, and then poured into the rice to eat, this is a very representative flavor package!2, Ibaraki County catfishIn the freshwater lake fishing fish, except sashimi (raw fish), can also be grilled fish and other food Hot pot.3, Naka Izu, west of the Izu catfish RestaurantIn the Izu clean grown catfish light taste sweet mouth, either dry or pickled or grilled catfish, catfish meal taste sweet made of incomparable beauty.4, Chiba County sardine rice and vegetable rollSardines will cut into rice and vegetable roll this is Chiba County, only some local flavor dishes.5, according to Minami Izu kader for cookingThe cuisine originated from the breakfast eaten by fishermen on the shore in winter.This is a hot pot served with fish, seaweed, vegetables and homemade mixed sauce.Four Mid East China SeaSince the East China Sea is rich in marine products, it has many delicious seafood. It has many local specialties in the central city of Nagoya in the East China Sea. They are well-known throughout the country.Sauce chicken, Nagoya, 1:It tastes delicious on fried chicken pieces filled with sweet red sauce.2, Nagoya City, "Lang cakes":"Lang cakes" is Nagoya's famous cakes, rice cake like taste and sweetness is just its characteristic.3, characteristic chicken of Nagoya city:The food is to use local chicken and Chinese tail piece of the chicken and Nagoya chicken made into mating.Five, Japan Shin Etsu flavorThis paper has called Japan "Xinzhou is rich in local delicacies, formed a unique flavor dishes. On the other hand, it is the Hokuriku rich and famous seafood.1, Hokuriku region the crabThe representative of the crab flavor of japan. A sashimi, grilled crab, crab pot and other food.2, Nagano mustardThe roots of mustard grind into mustard sauce and are delicious when used with sushi. The leaves also can mix cold dishes for food.3, the Ishikawa County bream cuisineThe wedding banquet on an bream sashimi.4 、 chestnut soup in Nagano PrefectureSix, local flavorKanto Cooking: think of the Kanto cuisine, suddenly thought of the so-called "Kanto cooking.". It is clear soup, cook some fish or meat pulp pulp made from string food. Usually, the soup is kelp soup, or dried fish soup, on the content of a black eye, fish plate, gold egg, pills, lobster rolls, Korea vegetable rolls, bamboo roll, there are other non processed products, like letinous edodes, diced radish block, kelp roll, tofu, konjac. Of course, with sauce.But the taste and cooking methods in Taiwan are quite different from those in Japanese cooking. But in the cold winter, hot food and hot soup, a delicious, is really a very good enjoyment.The wind of a most memorable Oden is a winter internship, because it is in the frozen fish factory, there will be a lot of minced fish minced pork, chopped the sapwood himself to hit into a slurry, he made some fish plate, Alan and balls, in cook kelp pork soup, sauce mix yourself some: a sweet sauce, chili sauce, but the Japanese ship mechanic said they would use wasabi sauce (Washami) when the sauce, the point about Washami, then dip a mayonnaise and sweet sauce, is delicious.finely sliced raw fishSashimi is a kind of sashimi, and sashimi is irreplaceable in Japanese cuisine. It is the judgeIs a sushi restaurant an important criterion for being authentic?. Exquisite cuisine sashimi is very much, such as some varieties of salmon is not frozen, otherwise the meat was destroyed, and live to flounder in the low temperature chilled one or two hours after the taste will be good.Seafood sashimi SushiFeatures: Japanese cuisineIngredients: fresh seafood, snapper, salmon, tuna, shellfish, seaweed, radish, cut into uniform filaments, condiments: green mustard, Japanese soy sauceRecipe: put the seafood on the riceJapanese deep-fried bean curdFeatures: Japanese home cookingIngredients: plate tofu or Zhonghua pot tofuProduction: put water, soy sauce, mirin, ginger juice, sugar boil spare (tofu juice). Hot pot tofu cut into 8 pieces (1 pieces) with low gluten flour, oil is heated to 140 DEG C, dipped in flour with pan fried until golden pot, put in the dish, put a little vine mud pour over the tofu tofu juice, add a little sea Tess can be eaten by a drop of water will be arranged on a plate of sushi thinly.YakinikuFeatures: Japanese barbecueRaw material: beefProduction: 1-3 seconds in the burning beef put the plate, food will be added to other seasonings.okonomiyakiFeatures: Japan often eat snacks drinksIngredients: wheat flour, egg, potato, onion, pork, shrimp, squid, seaweed soup.Production: wheat flour, sweet potato soup pot add stir well, into 1, turning from time to time, adding seaweedLamian NoodlesFeatures: Japanese daily food, very good taste.Material: Hand-Pulled Noodle, stock and otherProduction: first, put the soup cooked, this is a keyHand-Pulled Noodle unsuccessful, cooked noodles, add the soup, with material.。

奥运双语菜单（猪牛羊肉类）[ 2008-06-19 11:01 ]热菜Hot Dishes猪肉类Pork链接：牛肉羊肉白菜豆腐焖酥肉：Braised Pork Cubes with Tofu and Chinese Cabbage鲍鱼红烧肉：Braised Pork with Abalone鲍汁扣东坡肉：Braised Dongpo Pork with Abalone Sauce百叶结烧肉：Stewed Pork Cubes and Tofu Skin in Brown Sauce碧绿叉烧肥肠：Steamed Rice Rolls with BBQ Pork Intestines and Vegetables 潮式椒酱肉：Fried Pork with Chili Soy Sauce，Chaozhou Style潮式凉瓜排骨：Spare Ribs with Bitter Melon，Chaozhou Style豉油皇咸肉：Steamed Preserved Pork in Black Sauce川味小炒：Shredded Pork with Vegetables, Sichuan Style地瓜烧肉：Stewed Diced Pork and Sweet Potatoes东坡方肉：Braised Dongpo Pork冬菜扣肉：Braised Pork with Preserved Vegetables方竹笋炖肉：Braised Pork with Bamboo Shoots干煸小猪腰：Fried Pig Kidney with Onion干豆角回锅肉：Sautéed Spicy Pork with Dried Beans干锅排骨鸡：Griddle Cooked Spare Ribs and Chicken咕噜肉：Gulaorou （Sweet and Sour Pork with Fat）怪味猪手：Braised Spicy Pig Feet黑椒焗猪手：Baked Pig Feet with Black Pepper红烧狮子头：Stewed Pork Ball in Brown Sauce脆皮乳猪：Crispy BBQ Suckling Pig回锅肉片：Sautéed Sliced Pork with Pepper and Chili木耳肉片：Sautéed Sliced Pork with Black Fungus煎猪柳：Pan-Fried Pork Filet酱烧排骨：Braised Spare Ribs in Brown Sauce酱猪手：Braised Pig Feet in Brown Sauce椒盐肉排：Spare Ribs with Spicy Salt椒盐炸排条：Deep-Fried Spare Ribs with Spicy Salt金瓜东坡肉：Braised Dongpo Pork with Melon京酱肉丝：Sautéed Shredded Pork in Sweet Bean Sauce焗肉排：Baked Spare Ribs咖喱肉松煸大豆芽：Sautéed Minced Pork with Bean Sprouts in Curry Sauce 腊八豆炒腊肉：Sautéed Preserved Pork with Fermented Soy Beans腊肉炒香干：Sautéed Preserved Pork with Dried Tofu Slices榄菜肉菘炒四季豆：Sautéed French Beans with Minced Pork and Olive Pickles 萝卜干腊肉：Sautéed Preserved Pork with Dried Radish毛家红烧肉：Braised Pork，Mao's Family Style米粉扣肉：Steamed Sliced Pork Belly with Rice Flour蜜汁火方：Braised Ham in Honey Sauce蜜汁烧小肉排：Stewed Spare Ribs in Honey Sauce木须肉：Sautéed Sliced Pork, Eggs and Black Fungus南瓜香芋蒸排骨：Steamed Spare Ribs with Pumpkin and Taro砂锅海带炖排骨：Stewed Spare Ribs with Kelp en Casserole砂锅排骨土豆：Stewed Spare Ribs with Potatoes en Casserole什菌炒红烧肉：Sautéed Diced Pork with Assorted Mushrooms什菌炒双脆：Sautéed Chicken Gizzard and Tripe with Assorted Mushrooms手抓琵琶骨：Braised Spare Ribs蒜香椒盐肉排：Deep-Fried Spare Ribs with Minced Garlic and Spicy Salt笋干焖腩肉：Braised Tenderloin （Pork）with Dried Bamboo Shoots台式蛋黄肉：Steamed Pork with Salted Egg Yolk, Taiwan Style碳烧菠萝骨：BBQ Spare Ribs with Pineapple碳烧排骨：BBQ Spare Ribs糖醋排骨：Sweet and Sour Spare Ribs铁板咖喱酱烧骨：Sizzling Spare Ribs with Curry Sauce铁板什锦肉扒：Sizzling Mixed Meat无锡排骨：Fried Spare Ribs, Wuxi Style鲜果香槟骨：Spare Ribs with Champagne and Fresh Fruit咸鱼蒸肉饼：Steamed Pork and Salted Fish Cutlet香蜜橙花骨：Sautéed Spare Ribs in Orange Sauce湘味回锅肉：Sautéed Pork with Pepper, Hunan Style蟹汤红焖狮子头：Steamed Pork Ball with Crab Soup雪菜炒肉丝：Sautéed Shredded Pork with Potherb Mustard油面筋酿肉：Dried Wheat Gluten with Pork Stuffing鱼香肉丝：Yu-Shiang Shredded Pork （Sautéed with Spicy Garlic Sauce）孜然寸骨：Sautéed Spare Ribs with Cumin走油蹄膀：Braised Pig's Knuckle in Brown Sauce火爆腰花：Sautéed Pig's Kidney腊肉炒香芹：Sautéed Preserved Pork with Celery梅樱小炒皇：Sautéed Squid with Shredded Pork and Leek糖醋里脊：Fried Sweet and Sour Tenderloin （Lean Meat）鱼香里脊丝：Yu-Shiang Shredded Pork （Sautéed in Spicy Garlic Sauce）珍菌滑炒肉：Sautéed Pork with Mushrooms什烩肉：Roast Pork with Mixed Vegetables芥兰肉：Sautéed Pork with Chinese Broccoli子姜肉：Sautéed Shredded Pork with Ginger Shoots辣子肉：Sautéed Pork in Hot Pepper Sauce咖喱肉：Curry Pork罗汉肚：Pork Tripe Stuffed with Meat水晶肘：Stewed Pork Hock九转大肠：Braised Intestines in Brown Sauce锅烧肘子配饼：Deep-Fried Pork Hock with Pancake两吃干炸丸子：Deep-Fried Meat Balls with Choice of Sauces腐乳猪蹄：Stewed Pig Feet with Preserved Tofu豆豉猪蹄：Stewed Pig Feet with Black Bean Sauce木耳过油肉：Fried Boiled Pork with Black Fungus海参过油肉：Fried Boiled Pork with Sea Cucumber蒜茸腰片：Sautéed Pork Kidney with Mashed Garlic红扒肘子：Braised Pork Hock in Brown Sauce芫爆里脊丝：Sautéed Shredded Pork Filet with Coriander酱爆里脊丝配饼：Fried Shredded Pork Filet in Soy Bean Paste with Pancake 溜丸子：Sautéed Fried Meat Balls with Brown Sauce烩蒜香肚丝：Braised Pork Tripe Shreds with Mashed Garlic in Sauce四喜丸子：Four-Joy Meatballs （Meat Balls Braised with Brown Sauce）清炸里脊：Deep-Fried Pork Filet软炸里脊：Soft-Fried Pork Filet尖椒里脊丝：Fried Shredded Pork Filet with Hot Pepper滑溜里脊片：Quick-Fried Pork Filet Slices with Sauce银芽肉丝：Sautéed Shredded Pork with Bean Sprouts蒜香烩肥肠：Braised Pork Intestines with Mashed Garlic尖椒炒肥肠：Fried Pork Intestines with Hot Pepper溜肚块：Quick-Fried Pork Tripe Slices香辣肚块：Stir-Fried Pork Tripe Slices with Chili芫爆肚丝：Sautéed Pork Tripe Slices with Coriander软溜肥肠：Quick-Fried Pork Intestines in Brown Sauce芽菜回锅肉：Sautéed Sliced Pork with Scallion and Bean Sprouts泡萝卜炒肉丝：Sautéed Pork Slices with Pickled Turnip米粉排骨：Steamed Spare Ribs with Rice Flour芽菜扣肉：Braised Pork Slices with Bean Sprouts东坡肘子：Braised Dongpo Pork Hock with Brown Sauce川式红烧肉：Braised Pork，Sichuan Style米粉肉：Steamed Pork with Rice Flour夹沙肉：Steamed Pork Slices with Red Bean Paste青豌豆肉丁：Sautéed Diced Pork with Green Peas蚂蚁上树：Sautéed Vermicelli with Spicy Minced Pork芹菜肉丝：Sautéed Shredded Pork with Celery青椒肉丝：Sautéed Shredded Pork with Green Pepper扁豆肉丝：Sautéed Shredded Pork and French Beans冬笋炒肉丝：Sautéed Shredded Pork with Bamboo Shoots炸肉茄合：Deep-Fried Eggplant with Pork Stuffing脆皮三丝卷：Crispy Rolls of Shreded Pork, Sea Cucumber and Bamboo Shoots 烤乳猪：Roasted Suckling Pig红烧蹄筋：Braised Pig Tendon in Brown Sauce清蒸猪脑：Steamed Pig Brains蛋煎猪脑：Scrambled Eggs with Pig Brains菜远炒排骨：Sautéed Spare Ribs with Greens椒盐排骨：Crispy Spare Ribs with Spicy Salt芋头蒸排骨：Steamed Spare Ribs with Taro蝴蝶骨：Braised Spare Ribs无骨排：BBQ Spare Ribs Off the Bone辣白菜炒五花肉：Sautéed Streaky Pork with Cabbage in Chili Sauce 酒醉排骨：Spare Ribs in Wine Sauce无骨排：BBQ Boneless Spare Ribs香辣猪扒：Grilled Pork with Spicy Sauce云腿芥菜胆：Sautéed Chinese Broccoli with Ham板栗红烧肉：Braised Pork with Chestnuts小炒脆骨：Sautéed Gristles酸豆角肉沫：Sautéed Sour Beans with Minced Pork五花肉炖萝卜皮：Braised Streaky Pork with Turnip Peel腊肉红菜苔：Sautéed Preserved Pork with Red Vegetables竹筒腊肉：Steamed Preserved Pork in Bamboo Tube盐煎肉：Fried Pork Slices with Salted Pepper猪肉炖粉条：Braised Pork with Vermicelli芸豆焖猪尾：Braised Pigtails with French Beans干豇豆炖猪蹄：Braised Pig Feet with Dried Cowpeas豉汁蒸排骨：Steamed Spare Ribs in Black Bean Sauce蛋黄狮子头：Stewed Meat Ball with Egg Yolk牛肉类BeefXO酱炒牛柳条：Sautéed BeefFilet in XO Sauce爆炒牛肋骨：Sautéed Beef Ribs彩椒牛柳：Sautéed Beef Filetwith Bell Peppers白灼肥牛：Scalded Beef菜胆蚝油牛肉：Sautéed Sliced Beef and Vegetables in Oyster Sauce 菜心扒牛肉：Grilled Beef with Shanghai Greens川北牛尾：Braised Oxtail in Chili Sauce, Sichuan Style川汁牛柳：Sautéed Beef Filet in Chili Sauce, Sichuan Style葱爆肥牛：Sautéed Beef with Scallion番茄炖牛腩：Braised Beef Brisket with Tomato干煸牛肉丝：Sautéed Shredded Beef in Chili Sauce干锅黄牛肉：Griddle Cooked Beef and Wild Mushrooms罐焖牛肉：Stewed Beef en Casserole锅仔辣汁煮牛筋丸：Stewed Beef Balls with Chili Sauce锅仔萝卜牛腩：Stewed Beef Brisket with Radish杭椒牛柳：Sautéed Beef Filet with Hot Green Pepper蚝皇滑牛肉：Sautéed Sliced Beef in Oyster Sauce黑椒牛肋骨：Pan-Fried Beef Ribs with Black Pepper黑椒牛柳：Sautéed Beef Filet with Black Pepper黑椒牛柳粒：Sautéed Diced Beef Filet with Black Pepper黑椒牛柳条：Sautéed Beef Filet with Black Pepper黑椒牛排：Pan-Fried Beef Steak with Black Pepper红酒烩牛尾：Braised Oxtail in Red Wine胡萝卜炖牛肉：Braised Beef with Carrots姜葱爆牛肉：Sautéed Sliced Beef with Onion and Ginger芥兰扒牛柳：Sautéed Beef Filet with Chinese Broccoli金蒜煎牛籽粒：Pan-Fried Beef with Crispy Garlic牛腩煲：Braised Beef Brisket en Casserole清汤牛丸腩：Consommé of Beef Balls山药牛肉片：Sautéed Sliced Beef with Yam石烹肥牛：Beef with Chili Grilled on Stone Plate时菜炒牛肉：Sautéed Beef with Seasonal Vegetable水煮牛肉：Poached Sliced Beef in Hot Chili Oil酥皮牛柳：Crispy Beef Filet铁板串烧牛肉：Sizzling Beef Kebabs铁板木瓜牛仔骨：Sizzling Calf Ribs with Papaya铁板牛肉：Sizzling Beef Steak土豆炒牛柳条：Sautéed Beef Filet with Potatoes豌豆辣牛肉：Sautéed Beef and Green Peas in Spicy Sauce 鲜菇炒牛肉：Sautéed Beef with Fresh Mushrooms鲜椒牛柳：Sautéed Beef Filet with Bell Peppers豉汁牛仔骨：Steamed Beef Ribs in Black Bean Sauce香芋黑椒炒牛柳条：Sautéed Beef with Black Pepper and Taro 香芋烩牛肉：Braised Beef with Taro小炒腊牛肉：Sautéed Preserved Beef with Leek and Pepper 小笋烧牛肉：Braised Beef with Bamboo Shoots洋葱牛柳丝：Sautéed Shredded Beef with Onion腰果牛肉粒：Sautéed Diced Beef with Cashew Nuts中式牛柳：Beef Filet with Tomato Sauce, Chinese Style中式牛排：Beef Steak with Tomato Sauce, Chinese Style孜然烤牛肉：Grilled Beef with Cumin孜然辣汁焖牛腩：Braised Beef Brisket with Cumin家乡小炒肉：Sautéed Beef Filet, Country Style青豆牛肉粒：Sautéed Diced Beef with Green Beans豉油牛肉：Steamed Beef in Black Bean Sauce什菜牛肉：Sautéed Beef with Mixed Vegetables鱼香牛肉：Yu-Shiang Beef （Sautéed with Spicy Garlic Sauce）芥兰牛肉：Sautéed Beef with Chinese Broccoli雪豆牛肉：Sautéed Beef with Snow Peas青椒牛肉：Sautéed Beef with Pepper and Onions陈皮牛肉：Beef with Dried Orange Peel干烧牛肉：Dry-Braised Shredded Beef, Sichuan Style湖南牛肉：Beef, Hunan Style子姜牛肉：Sautéed Shreded Beef with Ginger Shoots芝麻牛肉：Sautéed Beef with Sesame辣子牛肉：Sautéed Beef in Hot Pepper Sauce什锦扒牛肉：Beef Tenderloin with Mixed Vegetables红烧牛蹄筋：Braised Beef Tendon in Brown Sauce三彩牛肉丝：Stir-Fried Shreded Beef with Vegetables西兰花牛柳：Stir-Fried Beef Filet with Broccoli铁锅牛柳：Braised Beef Filet in Iron Pot白灵菇牛柳：Stir-Fried Beef Filet with Mushrooms芦笋牛柳：Stir-Fried Beef Filet with Green Asparagus豆豉牛柳：Braised Beef Filet in Black Bean Sauce红油牛头：Ox Head with Hot Chili Oil麻辣牛肚：Spicy Ox Tripe京葱山珍爆牛柳：Braised Beef Filet with Scallion阿香婆石头烤肉：Beef BBQ with Spicy Sauce菜远炒牛肉：Sautéed Beef with Greens凉瓜炒牛肉：Sautéed Beef with Bitter Melon干煸牛柳丝：Sautéed Shredded Beef柠檬牛肉：Sautéed Beef with Lemon榨菜牛肉：Sautéed Beef with Pickled Vegetable蒙古牛肉：Sautéed Mongolian Beef椒盐牛仔骨：Sautéed Calf Ribs with Spicy Salt辣白菜炒牛肉：Sautéed Beef with Cabbage in Chili Sauce荔枝炒牛肉：Sautéed Beef with Litchi野山椒牛肉丝：Sautéed Shredded Beef with Wild Pepper尖椒香芹牛肉丝：Sautéed Shredded Beef with Hot Pepper and Celery堂煎贵族牛肉（制作方法：黑椒汁、香草汁）：Pan-Fried Superior Steak （with black pepper sauce / vanilla sauce）香煎纽西兰牛仔骨：Pan-Fried New Zealand Calf Chop沾水牛肉：Boiled Beef牛肉炖土豆：Braised Beef with Potatoes清蛋牛肉：Fried Beef with Scrambled Eggs米粉牛肉：Steamed Beef with Rice Flour咖喱蒸牛肚：Steamed Ox Tripe with Curry芫爆散丹：Sautéed Ox Tripe with Coriander羊肉Lamb葱爆羊肉：Sautéed Lamb Sliceswith Scallion大蒜羊仔片：Sautéed Lamb Filetwith Garlic红焖羊排：Braised Lamb Chopswith Carrots葱煸羊腩：Sautéed Diced Lambwith Scallion烤羊里脊：Roast LambTenderloin烤羊腿：Roast Lamb Leg卤酥羊腿：Pot-Stewed Lamb Leg小炒黑山羊：Sautéed Sliced Lamb with Pepper and Parsley支竹羊肉煲：Lamb with Tofu Skin en Casserole纸包风味羊排：Fried Lamb Chops Wrapped in Paper干羊肉野山菌：Dried Lamb with Wild Truffles手扒羊排：Grilled Lamb Chops烤羔羊：Roasted Lamb蒙古手抓肉：Mongolian Boiled Lamb涮羊肉：Mongolian Hot Pot红烧羊肉：Braised Lamb in Brown Sauce红焖羊肉：Stewed Lamb in Brown Sauce清炖羊肉：Double Boiled Lamb Soup回锅羊肉：Sautéed Spicy Lamb炒羊肚：Sautéed Lamb Tripe烤全羊：Roast Whole Lamb孜然羊肉：Fried Lamb with Cumin羊蝎子：Lamb Spine Hot Pot其他肉类Other Meat茶树菇炒鹿片：Sautéed Venison Filet with Tea Tree Mushrooms馋嘴蛙：Sautéed Bullfrog in Chili Sauce笼仔剁椒牛蛙：Steamed Bullfrog with Chili Pepper泡椒牛蛙：Sautéed Bullfrog with Pickled Peppers麻辣玉兔腿：Sautéed Rabbit with Hot Spicy Sauce炸五丝筒全蝎：Deep-Fried Rolls with Five Shreds Filling and Scorpion 酸辣蹄筋：Hot and Sour Beef Tendon温拌腰片：Spicy Pig Kidney鱼腥草拌米线：Special Rice Noodles辣味红扒鹿筋：Spicy Deer Tendon爽口碧绿百叶：Tasty and Refreshing Ox Tripe炸炒脆鹿柳：Deep-Fried Crispy Deer Filets水煮鹿里脊：Sautéed Deer Tenderloin in Hot Chili Oil山城血旺：Sautéed Eel with Duck Blood Curd红烧家兔：Braised Rabbit红烧鹿肉：Braised Venison in Brown Sauce炸麻雀：Fried Sparrow麻辣鹿筋：Braised Spicy Deer Tendon白菜心拌蜇头：Marinated Jellyfish and Chinese Cabbage in Vinaigrette 白灵菇扣鸭掌：Mushrooms with Duck Feet拌豆腐丝：Shredded Tofu with Sauce白切鸡：Boiled Chicken with Sauce拌双耳：Tossed Black and White Fungus冰梅凉瓜：Bitter Melon in Plum Sauce冰镇芥兰：Chinese Broccoli with Wasabi朝鲜辣白菜：Korean Cabbage in Chili Sauce朝鲜泡菜：Kimchi陈皮兔肉：Rabbit Meat with Tangerine Flavor川北凉粉：Clear Noodles in Chili Sauce刺身凉瓜：Bitter Melon with Wasabi豆豉多春鱼：Shisamo in Black Bean Sauce夫妻肺片：Pork Lungs in Chili Sauce干拌牛舌：Ox Tongue in Chili Sauce干拌顺风：Pig Ear in Chili Sauce怪味牛腱：Spiced Beef Shank红心鸭卷：Sliced Duck Rolls with Egg Yolk姜汁皮蛋：Preserved Eggs in Ginger Sauce酱香猪蹄：Pig Feet Seasoned with Soy Sauce酱肘花：Sliced Pork in Soy Sauce金豆芥兰：Chinese Broccoli with Soy Beans韭黄螺片：Sliced Sea Whelks with Hotbed Chives老北京豆酱：Traditional Beijing Bean Paste老醋泡花生：Peanuts Pickled in Aged Vinegar凉拌金针菇：Golden Mushrooms and Mixed Vegetables 凉拌西芹云耳：Celery with White Fungus卤水大肠：Marinated Pork Intestines卤水豆腐：Marinated Tofu卤水鹅头：Marinated Goose Heads卤水鹅翼：Marinated Goose Wings卤水鹅掌：Marinated Goose Feet卤水鹅胗：Marinated Goose Gizzard卤水鸡蛋：Marinated Eggs卤水金钱肚：Marinated Pork Tripe卤水牛腱：Marinated Beef Shank卤水牛舌：Marinated Ox Tongue卤水拼盘：Marinated Meat Combination卤水鸭肉：Marinated Duck Meat萝卜干毛豆：Dried Radish with Green Soybean麻辣肚丝：Shredded Pig Tripe in Chili Sauce美味牛筋：Beef Tendon蜜汁叉烧：Honey-Stewed BBQ Pork明炉烧鸭：Roast Duck泡菜什锦：Assorted Pickles泡椒凤爪：Chicken Feet with Pickled Peppers皮蛋豆腐：Tofu with Preserved Eggs乳猪拼盘：Roast Suckling Pig珊瑚笋尖：Sweet and Sour Bamboo Shoots爽口西芹：Crispy Celery四宝烤麸：Marinated Bran Dough with Peanuts and Black Fungus 松仁香菇：Black Mushrooms with Pine Nuts蒜茸海带丝：Sliced Kelp in Garlic Sauce跳水木耳：Black Fungus with Pickled Capsicum拌海螺：Whelks and Cucumber五彩酱鹅肝：Goose Liver with White Gourd五香牛肉：Spicy Roast Beef五香熏干：Spicy Smoked Dried Tofu五香熏鱼：Spicy Smoked Fish五香云豆：Spicy Kidney Beans腌三文鱼：Marinated Salmon盐焗鸡：Baked Chicken in Salt盐水虾肉：Poached Salted Shrimps Without Shell糟香鹅掌：Braised Goose Feet in Rice Wine Sauce酿黄瓜条：Pickled Cucumber Strips米醋海蜇：Jellyfish in Vinegar卤猪舌：Marinated Pig Tongue三色中卷：Squid Rolls Stuffed with Bean, Ham and Egg Yolk蛋衣河鳗：Egg Rolls Stuffed with Eel盐水鹅肉：Goose Slices in Salted Spicy Sauce冰心苦瓜：Bitter Melon Salad五味九孔：Fresh Abalone in Spicy Sauce明虾荔枝沙拉：Shrimps and Litchi Salad五味牛腱：Spicy Beef Shank拌八爪鱼：Spicy Cuttlefish鸡脚冻：Chicken Feet Galantine香葱酥鱼：Crispy Crucian Carp in Scallion Oil蒜汁鹅胗：Goose Gizzard in Garlic Sauce黄花素鸡：Vegetarian Chicken with Day Lily姜汁鲜鱿：Fresh Squid in Ginger Sauce桂花糯米藕：Steamed Lotus Root Stuffed with Sweet Sticky Rice 卤鸭冷切：Spicy Marinated Duck松田青豆：Songtian Green Beans色拉九孔：Abalone Salad凉拌花螺：Cold Sea Whelks with Dressing素鸭：Vegetarian Duck酱鸭：Duck Seasoned with Soy Sauce麻辣牛筋：Spicy Beef Tendon醉鸡：Liquor-Soaked Chicken可乐芸豆：French Beans in Coca-Cola桂花山药：Chinese Yam with Osmanthus Sauce豆豉鲫鱼：Crucian Carp with Black Bean Sauce水晶鱼冻：Fish Aspic酱板鸭：Spicy Salted Duck烧椒皮蛋：Preserved Eggs with Chili酸辣瓜条：Cucumber with Hot and Sour Sauce五香大排：Spicy Pork Ribs三丝木耳：Black Fungus with Cucumber and Vermicelle 酸辣蕨根粉：Hot and Sour Fern Root Noodles小黄瓜蘸酱：Small Cucumber with Soybean Paste拌苦菜：Mixed Bitter Vegetables蕨根粉拌蛰头：Fern Root Noodles with Jellyfish老醋黑木耳：Black Fungus in Vinegar清香苦菊：Chrysanthemum with Sauce琥珀核桃：Honeyed Walnuts杭州凤鹅：Pickled Goose, Hangzhou Style香吃茶树菇：Spicy Tea Tree Mushrooms琥珀花生：Honeyed Peanuts葱油鹅肝：Goose Liver with Scallion and Chili Oil拌爽口海苔：Sea Moss with Sauce巧拌海茸：Mixed Seaweed蛋黄凉瓜：Bitter Melon with Egg Yolk龙眼风味肠：Sausage Stuffed with Salty Egg水晶萝卜：Sliced Turnip with Sauce腊八蒜茼蒿：Crown Daisy with Sweet Garlic香辣手撕茄子：Eggplant with Chili Oil酥鲫鱼：Crispy Crucian Carp水晶鸭舌：Duck Tongue Aspic卤水鸭舌：Marinated Duck Tongue香椿鸭胗：Duck Gizzard with Chinese Toon卤水鸭膀：Marinated Duck Wings香糟鸭卷：Duck Rolls Marinated in Rice Wine盐水鸭肝：Duck Liver in Salted Spicy Sauce水晶鹅肝：Goose Liver Aspic豉油乳鸽皇：Braised Pigeon with Black Bean Sauce 酥海带：Crispy Seaweed脆虾白菜心：Chinese Cabbage with Fried Shrimps 香椿豆腐：Tofu with Chinese Toon拌香椿苗：Chinese Toon with Sauce糖醋白菜墩：Sweet and Sour Chinese Cabbage姜汁蛰皮：Jellyfish in Ginger Sauce韭菜鲜桃仁：Fresh Walnuts with Leek花生太湖银鱼：Taihu Silver Fish with Peanuts生腌百合南瓜：Marinated Lily Bulbs and Pumpkin酱鸭翅：Duck Wings Seasoned with Soy Sauce萝卜苗：Turnip Sprouts八宝菠菜：Spinach with Eight Delicacies竹笋青豆：Bamboo Shoots and Green Beans凉拌苦瓜：Bitter Melon in Sauce芥末木耳：Black Fungus with Mustard Sauce炸花生米：Fried Peanuts小鱼花生：Fried Silver Fish with Peanuts德州扒鸡：Braised Chicken, Dezhou Style清蒸火腿鸡片：Steamed Sliced Chicken with Ham熏马哈鱼：Smoked Salmon家常皮冻：Pork Skin Aspic大拉皮：Tossed Mung Clear Noodles in Sauce 蒜泥白肉：Pork with Garlic Sauce鱼露白肉：Boiled Pork in Anchovy Sauce酱猪肘：Pork Hock Seasoned with Soy Sauce 酱牛肉：Beef Seasoned with Soy Sauce红油牛筋：Beef Tendon in Chili Sauce卤牛腩：Marinated Beef Brisket in Spiced Sauce 泡椒鸭丝：Shredded Duck with Pickled Peppers 拌茄泥：Mashed Eggplant with Garlic糖拌西红柿：Tomato Slices with Sugar糖蒜：Sweet Garlic腌雪里蕻：Pickled Potherb Mustard凉拌黄瓜：Cucumber in Sauce（待续）。

Buffet Server& Warming TrayFor your safety and continued enjoyment of this product,always read the instruction book carefully before using.IMPORTANT SAFEGUARDSWhen using electrical appliances, basic safety precautions should always be followed, including the following:1. READ ALL INSTRUCTIONS.2. To protect against risk of electrical shock, do not putappliance in water or other liquid.3. Do not touch surfaces that may be hot. Always use hotpads or potholders until unit cools.4. Use handles and knobs provided.5. Unplug from outlet when not in use, before putting onor taking off parts and before cleaning.6. Avoid contacting moving parts.7. Do not operate the Waring Pro™ Buffet Server/WarmingTray or any other electrical equipment with a damagedcord or plug, or after the unit malfunctions, or isdropped or damaged in any manner. Return it to thenearest authorized service facility for examination,repair, or adjustment.8. The use of attachments not recommended or sold byWaring may cause fire, electric shock, or injury.9. Do not use outdoors.10. Always check that the control is off before pluggingcord into wall outlet. To disconnect, turn the controlknob to Off, then remove plug from wall.11. Do not place near hot gas/electric burner or heated oven.12. Do not let cord hang over edge of table or counter, ortouch hot surfaces.13. It is recommended that this appliance not be movedwhen it contains hot oil or other hot liquid.14. Close supervision is necessary when any appliance isused by or near children.15. Do not use appliance for other than intended use.16. DO NOT USE PLASTIC DISHES OR PLASTIC WRAPON TRAY.SAVE THESE INSTRUCTIONS FOR HOUSEHOLD USE ONLYIMPORTANT SAFETY TIPSSHORT CORD INSTRUCTIONSA short power-supply cord is provided to reduce the risk resulting from becoming entangled in or tripping over a longer cord.If a longer detachable power-supply cord or extension cord is used, (1) the marked electrical rating of the extension cord should be at least as great as the electrical rating of the appliance, and (2) the longer cord should be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped over unintentionally.The lightning flash with arrowhead symbolwithin an equilateral triangle is intended to alertthe user to the presence of uninsulated dangerousvoltage within the product’s enclosure that may beof sufficient magnitude to constitute a risk of fireor electric shock to persons.The exclamation point within an equilateraltriangle is intended to alert the user to thepresence of important operating andmaintenance (servicing) instruction in theliterature accompanying the appliance.PARTSBefore first use, clean the warming tray base with a mild detergent and a soft moist cloth. DO NOT SUBMERGE THE WARMING BASE OR LET THE PLUG COME IN CONTACT WITH WATER. DO NOT ALLOW WATER TO SPILL OR SEEP INTO THE FRAME. Rinse and wipe dry.Heat the warming base for approximately 10 minutes at a maximum setting. NOTE: Temporary smoking might occur. This is normal during initial use.1. Warming tray2. P ower on indicator light3. Adjustable thermostat4. T hermo-insulatedhandles 5. Skirt6. 2.6 qt. nonstickchafing dishes 7. Plastic LidsOPERATIONNOTE: For best results, use Warming tray at maximum heat setting to quickly reach desired temperature, then adjust thermostat. Serving temperature is from155˚F (min.) – 200˚F (max.)1. Plug unit in. The red power On light will come on. Setthermostat to desired temperature setting.2. This unit may be used fully assembled with chafingdishes as a buffet server or without chafing dishesas warming tray alone.3. If using as buffet server, place skirt on warming basebefore arranging chafing dishes in place.4. The Waring Pro™ Buffet Server comes with three2.6-quart chafing dish inserts. Each dish will holdapproximately 20 four-ounce servings.5. To retain heat and moisture in foods keep lids on whennot serving. Your unit includes three plastic lids for full view of contents.6. NOTE: Food placed in warming base or chafing dishesshould be FULLY cooked and already hot. The Waring Pro™ Buffet Server and Warming Tray are designed tokeep food warm only. This product is not a cookingappliance.7. Trays are oven-safe if you would like to heat them upahead of time.NOTE – Do not use the covers when heating in the oven. Wait 5 minutes before using covers oncetrays are removed from the oven.8. Foods containing little or no liquid should be kept on alower setting and stirred periodically.9. If using the unit as a warming tray be sure to usecontainers that are heat-proof. NOTE: Base is notdesigned to keep large, deep pots full of food orliquid warm.10. For best results, use non-metallic serving utensils.CARE AND CLEANINGBefore and after every use, wash removable parts in warm soapy water, rinse and dry. Do not use any scouring agents or abrasive pads. The best way to clean the Waring Pro Buffet Server and Warming Tray is with a mild detergent and a soft moist cloth.DO NOT SUBMERGE THE WARING PRO™ WARMING TRAY BASE OR LET THE HEAT CONTROL COME IN CONTACT WITH WATER.As there is a non-stick coating on the trays, any food residue remaining can be wiped away with a soft sponge. Rinse and wipe dry. The trays are also dishwasher safe. DO NOT ALLOW WATER TO SPILL OR SEEP INTO FRAME.© 008 Waring Products Division of Conair Corporation0 Milford RoadEast Windsor, NJ 08 0Printed in China08WR0。

推销马铃薯英语作文Potatoes are a staple food item that can be found in households all around the world. They are versatile, nutritious, and affordable, making them a popular choice for meals and snacks. As a potato farmer, I am passionate about sharing the many benefits of this humble vegetable and encouraging more people to incorporate it into their diets. In this essay, I will highlight the unique qualities of potatoes and provide compelling reasons why everyone should consider adding them to their shopping carts.Firstly, potatoes are an excellent source of essential nutrients. They are rich in carbohydrates, which provide the body with energy to fuel daily activities. Additionally, potatoes contain a significant amount of vitamin C, an important antioxidant that supports immune function and skin health. They also offer a good source of potassium, a mineral that plays a crucial role in regulating blood pressure and maintaining proper heart function. Furthermore, potatoes are a great source of fiber, which aids in digestion and can help to promote feelings of fullness, making them a valuable component of a balanced diet.Another compelling reason to choose potatoes is their versatility in the kitchen. Potatoes can be prepared in a wide variety of ways, from baking and roasting to mashing and frying. This allows for endless culinary possibilities, catering to diverse tastes and dietary preferences. Whether you prefer your potatoes crispy and golden or soft and creamy, there is a cooking method to suit your preference. Potatoes can be easily incorporated into both savory and sweet dishes, making them a valuable ingredient for home cooks and professional chefs alike.In addition to their nutritional value and versatility, potatoes are also an affordable food option. Compared to many other fresh produce items, potatoes are relatively inexpensive, making them accessible to people from all socioeconomic backgrounds. This affordability is particularly important in times of economic uncertainty, as it allows families to maintain a nutritious diet without breaking the bank. By including potatoes in their meals, individuals and households can stretch their food budgets further, ensuring that they can consistently put healthy and satisfying meals on the table.Furthermore, the cultivation of potatoes has a positive impact on the environment. Potatoes are a hardy crop that can thrive in a variety of soil conditions, requiring less water and fewer pesticides than many other vegetables. This makes them a more sustainable choice forfarmers and consumers who are conscious of their environmental footprint. Additionally, the growing popularity of organic and locally-sourced potatoes has further enhanced their eco-friendly credentials, as these practices reduce the carbon footprint associated with food production and transportation.Another compelling reason to consider potatoes is their potential health benefits. Numerous studies have shown that consuming potatoes can have a positive impact on various aspects of health. For instance, the high fiber content in potatoes can help to regulate blood sugar levels, making them a suitable option for individuals with diabetes or those looking to manage their weight. Additionally, the antioxidants found in potatoes may help to reduce the risk of certain types of cancer and heart disease, contributing to overall well-being.It is important to note that the perceived negative associations with potatoes, such as their potential to contribute to weight gain, are often the result of how they are prepared and consumed. When enjoyed in moderation and as part of a balanced diet, potatoes can be a healthy and nutritious addition to any meal plan. By focusing on healthier cooking methods, such as baking or roasting, and pairing potatoes with nutrient-dense accompaniments, individuals can reap the full benefits of this versatile vegetable.In conclusion, potatoes are a remarkable food item that deserve greater recognition and appreciation. Their nutritional value, versatility in the kitchen, affordability, and positive environmental impact make them a compelling choice for consumers seeking to maintain a healthy and sustainable lifestyle. As a potato farmer, I am passionate about sharing the many virtues of this humble vegetable and encouraging more people to incorporate it into their diets. By doing so, we can collectively contribute to a healthier and more sustainable future for all.。

Hot Potato!Background •Potatoes cook by absorbing heat through radiation and convection. The heat is then transferred through the potato byconduction.•The “perfect” temperature for a baked potato is 210 °F•Aluminum foil has a shiny side and a dull side. These two surfaces have differentemissivities, meaning that the potato willabsorb different amounts of radiative heat when the different sides of the foil arefacing outward while cooking.Hypothesis• A potato will cookfaster if the shiny side ofthe aluminum foil istouching the potatothan if the dull side istouching the potato.ApproachPotatoq conv q radq condAluminum foilApproach cont…•We estimated the potato as a cylinder and solved for the time required to heat it to a specified “ideal” temperature of 210°FAssumptions•We assumed that the aluminum foil would reach very near the temperature of the oven almost instantaneously•We assumed the potato to be a perfect cylinder•We assumed the presence of the aluminum foil would be tantamount to an instantaneous change in surface temperature for the potato and used an infinite Biot number to calculate the transient heat transferExperiment•We wrapped onepotato with the shinyside in and the otherpotato with the shinyside out.•After allowing the ovento heat to 350°F, eachpotato was heatedseparately for thepredicted timerequired to reach210°F.Experiment cont…•Once the potatoreached the predictedtime, we measured itscenter temperatureusing a thermocouple.•Our prediction? Thepotato with the shinyfoil touching it will finishcooking in less time!ResultsSide Touching Potato PredictedtimeRequiredto reach210°FPredictedtempActualtempShiny24.2 min.210 °F122.6 °F Dull33.2 min.210 °F143.0 °FNOT 210°F like wepredictedResults cont...•Since the measuredtemperatures did notmatch our predictedvalues, we measuredthe temp of eachpotato after the SAMEamount of timeShiny sidewins!Improvements •Core a perfect cylinder out of the potato so that the transient heat transfer equations are more applicable •Use a thermocouple that can withstand the heat of the oven so that we can leave it in the potato and get the temperature profile for the entire heating processConclusion•Yes, if the shiny side is touching the potato, it will cook faster, so wrap it right!•The shiny side cooks faster because it absorbs more radiation from the oven and reflects more radiation back into the potato due to the difference in emissivity between the shiny and dull sides of the aluminum foil.。

Chinese cuisine and Western cuisine offer a rich variety of flavors,ingredients,and cooking techniques that cater to different tastes and preferences.Here is a detailed comparison of the two culinary traditions,highlighting their unique characteristics and cultural significance.Historical BackgroundChinese cuisine has a history that spans thousands of years,with each region in China boasting its own unique dishes and flavors.It is deeply rooted in the countrys diverse geography and climate,which has led to a wide range of ingredients being used,from rice and wheat to various types of meat and seafood.Western cuisine,on the other hand,has been influenced by the culinary traditions of Europe,the Americas,and other regions.It encompasses a variety of styles,including Italian,French,British,and American,each with its own distinct flavors and cooking methods.IngredientsChinese cuisine makes extensive use of rice,noodles,vegetables,and a wide range of meats.It also incorporates a variety of spices and sauces,such as soy sauce,ginger,and garlic,which give Chinese dishes their characteristic flavors.In contrast,Western cuisine often features ingredients like wheatbased products bread, pasta,dairy products cheese,butter,and meats like beef,pork,and chicken.Herbs and spices are also used,but in a manner that is often less intense than in Chinese cuisine. Cooking TechniquesChinese cooking techniques are diverse and include stirfrying,steaming,boiling,and deepfrying.The art of wok cooking is particularly famous,allowing for quick and efficient preparation of dishes that are full of flavor.Western cooking techniques can be quite different,with a focus on baking,grilling, roasting,and sautéing.There is often an emphasis on the presentation of the dish,with an eye for detail in plating and garnishing.Flavor ProfilesChinese food is known for its bold and complex flavors,often characterized by a balanceof sweet,sour,salty,and spicy tastes.Dishes can range from mild to very hot,depending on the use of chili peppers and other spices.Western cuisine tends to have more subtle flavors,with an emphasis on the natural taste of the ingredients.Sauces and seasonings are used to enhance rather than overpower the main components of a dish.Dining EtiquetteIn Chinese culture,dining is often a communal affair,with dishes shared among all diners. Chopsticks are the primary eating utensils,and there is a tradition of serving tea alongside meals.Western dining typically involves individual plates for each person,with the use of a knife and fork as the standard utensils.There is a set of etiquette rules that govern the use of these utensils and the overall dining experience.Cultural SignificanceFood in China is not just about sustenance it is a form of art and a means of expressing hospitality.Chinese meals are often prepared with care and presented beautifully, reflecting the importance placed on the dining experience.Western cuisine also holds cultural significance,with meals often being a time for socializing and enjoying the company of friends and family.The preparation and presentation of food can be seen as an expression of love and care for those being served. In conclusion,both Chinese and Western cuisines offer a wealth of culinary experiences that reflect the rich histories and cultural values of their respective regions.Whether you prefer the bold flavors of Chinese stirfries or the comfort of a wellprepared Western roast, there is something for everyone to enjoy in the diverse world of food.。

All Algorithms1．N people, numbered 1 to N, are sitting in a circle. Everyone has a integer password. Starting at person 1, a hot potato is passed. After M passes, the person holding the hot potato is eliminated, suppose his password is M1,the circle closes ranks, and the game continues with the person who was sitting after the eliminated person picking up the hot potato. After M1 passes, the person holding the hot potato is eliminated, and so on. The last remaining person wins. Thus, if M=20 , N=7 and Passwords of seven persons are 3,1,7,2,4,8,4.players are eliminated in order 6,1,4,7,2,3, and player 5 wins.(a)Write a program to solve the Josephus problem for general values of M and N. Try tomake your program as efficient as possible. Make sure you dispose of cells.(b)What is the running time of your program?(c)If M=1, what is the running time of your program?2. Conversion of Number System from decimal number to octal number.3. Palindrome Game4. Please write a program of dyeing the map using 4 colors5.n Queens ProblemIn the n-queens problem, we wish to find a placement of n queens on an n*n chessboard such that no two queens attack. Two queens are said to attack iff they are in the same row, column, diagonal, sub-diagonal or antidiagonal of the chessboard. Hence we may assume that in any feasible solution , queen I is placed in row I of the chessboard. So we are interested only in determining the column placement of each queen.Let c i denote the column that queen i is placed in. If no two queens attack, then[c1, c2, c3, …,c n] is a permutation of [1,2,…,n]. The solution space for the n queens problem can therefore be limited to all permutations of [1,2,…,n].6. Evaluating expressions(1) Evaluating expressions(2) conversing original expression to Postfix form(3) calculate the result from postfix form(4) conversing original expression to prefix form(5) calculate the result from prefix form7. The Fibonacci Number that are defined recursively as below: f0=0 , f1=0 , …, f k-2=0 ,f k-1=1, …., f n =f n-1 + f n-2 +…+ f n-k (n=k,k+1,…)Please write a program that lists n+1 items of Fibonacci Number of k order（f0, f1 , f2 ,… f n ) using circular queue，satisfying that f n ≤max and f n+1 >max ，where max is a given constant （Note the capacity of the circular queue is k or k+1, the numbers left in the circular queue after running the program is the last k numbers f n-k+1 ,… f n ) .8．Binary trees and trees(1) create the binary linked list according to the extended sequence of preorder traversal(2)Recursive algorithm of preorder, inorder and postorder traversal.(3) Non-recursive algorithm of inorder traversal.(4)Non-recursive algorithm of level-order traversal.(5) Determine the number of leaf nodes in a binary tree(6) Determine the height of a binary tree(7) Determine the number of all nodes in a binary tree(8) Determine the breadth of a binary tree (the number of nodes in the level withmaximum nodes)(9) Determine the height of a tree(10)Determine the number of leaf nodes in a tree(11) Preorder and inorder are given, please uniquely determine a binary tree.(12) Postorder and inorder are given, please uniquely determine a binary tree.9. Graph(1) DFS algorithm(2) BFS algorithm(3) Prim algorithm(4) kruskal algorithm10. Sorting(1)selection sorting (2)binary search折半插入排序(3)Bubble sorting (4)quick sorting(5)Heap sorting11.Search(1)sequential (2)Binary search(3)Create a binary search tree according to the input sequence,and perform binary search.。

A high-performance ground-based prototype of horn-typesequential vegetable production facility for life support system in spaceYuming Fu a ,1,Hui Liu a ,1,Lingzhi Shao a ,1,Minjuan Wang a ,Yu A.Berkovich b ,A.N.Erokhin b ,Hong Liu a ,⇑aLaboratory of Environmental Biology and Life Support Technology,School of Biologic a l Science and Medical Engineerin g ,Beihang University,Beijing 100191,ChinabState Scientific Center of the Russian Federation,Institute for Biomedica l Problems,Moscow 123007,RussiaReceived 28 November 2012;received in revised form 4February 2013;accepted 14 March 2013AbstractVegetable cultivation plays a crucial role in dietary supplements and psychosocial benefits of the crew during manned space flight.Here we developed a ground-based prototype of horn-type sequential vegetable production facility,named Horn-type Producer (HTP),which was capable of simulating the microgravity effect and the continuous cultivation of leaf–vegetables on root modules.The growth chamber of the facility had a volume of 0.12 m 3,characterized by a three-stage space expansion with plant growth.The planting surface of 0.154 m 2was comprised of six ring-shaped root modules with a fibrous ion-exchange resin substrate.Root modules were fastened to a central porous tube supplying water,and moved forward with plant growth.The total illuminated crop area of 0.567 m 2was provided by a combination of red and white light emitting diodes on the internal surfaces.In tests with a 24-h photoperiod,the productivity of the HTP at 0.3 kW for lettuce achieved 254.3 g eatable biomass per week.Long-term operation of the HTP did not alter vegetable nutrition composition to any great extent.Furthermore,the efficiency of the HTP,based on the Q-criterion,was 7Â10À4g 2m À3J À1.These results show that the HTP exhibited high productivity,stable quality,and good efficiency in the process of planting lettuce,indicative of an interesting design for space vegetable production.Ó2013COSPAR.Published by Elsevier Ltd.All rights reserved.Keywords:Ground-ba s ed prototy p e;Horn-type ;Vegetable sequential production;Life support system1.Intr o ductionVegetabl e cultivat i on plays an essent i al role for the life suppo r t system.In the control l ed ecologi c al life supp o rt system (CE LSS)requ i red by long-du r ation future habita -tion of space involving great dist a nces from Ear t h and/or large crew sizes (e.g.,lun a r outpost ,Mars base),vegeta b les as a part of autotr o phic creat u res can regen e rate oxygen and foo d ,whi l e removin g carbon dioxide and purifying waste wat e r for human life (Mitc h ell,1994;Tong et al.,2011a;Wh e eler,2006 ).In the physica l /chemi c al life sup -port syst e m of the inter n ationa l space station (ISS)an d on Marti a n spacecr a ft,vegeta b les are mainly used to enhance the diet divers i ty of crew and sati s fy needs with fresh vita m ins and rough dieta r y fibers (Berk o vich et al.,2009;Kliss et al.,2000 ).Meanw h ile,feedi n g vegeta b les of antiox i dant-ri c h ha s been prop o sed a potenti a l coun t er- measur e of mit i gating deleterious effects produ c ed by space radiation on crew (Lev i ne and Pare,2009;Smit h an d Zwart,2008 ).Except for diet signi ficance,cultivation veg- etable was also regarde d as an attr a ctive alte r native to impro v e livin g environm e nt conditio n s onboa r d and pro- vide a psychologi c al be n efit for crew (Kim et al.,2004a ).The idea of onboa r d cultivat i on of salad- t ype ve g etables for crew consumpt i on was prop o sed as a first step of CE LSS applie d to space enc l osed environm e nt (Kliss0273-1177 /$36.00 Ó2013 COSPAR.Published by Elsevier Ltd.All rights reserved./10.10 16/j.asr.2013 .03.020⇑Corresp o nding author.Tel.:+86 10 8233983 7;fax:+86 10 8233928 3.E-mail address:LH64@bu a (H.Liu).1These authors contributed equally to this work.www.elsevie r .com/loca t e/asrAdvance s in Space Research xxx (2013)xxx–xxxet al.,2000;Wheeler ,2009 ).Over the past few decad e s,many resear c hers have pursued developm e nt of salad-type vegeta b le produ c tion facility onboa r d (Ber k ovich et al.,2004b;Morrow et al.,2005 ).A small salad machi n e named Lada ,was success f ully install e d in IS S to pro v ide an oc c a- sional vegetab l e food and a source of recrea t ion (Sychev et al.,2007 ).How e ver,the vegeta b le produ c tion facility providi n g an d maint a ining a large con t inuous fres h pro- duce to meet the daily vegeta b le ne e ds of multi-crew ,has not been establis h ed due to resourc e limitation.In the developm e nt of vegeta b le prod u ction facility in space,increa s ing prod u ction efficiency per unit of consumabl e resourc e s (power,volume ,crew labor,etc.)is one of the most critical issues.The purpo s e of this work was to de s ign a new protot y pe of vegeta b le producti o n facility with enhan c ed efficiency,and to esti m ate its vegeta b le product quality unde r long-t e rm operati o n.Here,we de v eloped a horn-t y pe sequ e ntial vegeta b le produ c tion facility with high-e fficiency,named Ho r n-type Prod u cer (HTP).The faci l ity shows promi s e for the devel- opment of ve g etable cultivat i on facility simila r to the HTP as an effective option for providi n g co n tinuous vege t able produ c t to futur e space mis s ion.2.Cons t ruction and operat i on of the HT P 2.1.Configurations of the HTPThe HT P compri s es four major compon e nts:(1)growth chamber,(2)root modules ,(3)light subsystem,and (4)Berkovich et al.,2004a ).Therefor e ,the plantgrow t h cham- ber and planti n g surface were designe d with tw o co a xial cylinders in the HTP.The diame t er,lengt h and volume of plant growth chamber wer e 61 cm,42 cm and 0.12 m 3,respectivel y .The cylin d rical plan t ing surface (0.154m 2)was comp r ised of six identi c al ring-shaped root modules fastened to a centra l por o us tub e supp l ying water.The planting cyli n der with centra l porous tube had outer diam- eter of 15 cm,an d could rotate aroun d a horizont a l axis apart from grow t h ch a mber.The ring-shap e d root module was mad e of tw o identical semicirc u lar parts,with each con t aining an upper lid an d a bottom br a cket of stai n less steel (Fig.2).A gap in width of Fig.1.General view of the HTP:(A)closed,(B)opened.Table 1Techni c al specifications for the HTP.Paramete r s ValueDiamet e r of the growth chamber (cm)61 Length of the growth chamber (cm)42 Planting area (m 2)0.154 Total illuminated crop area (m 2)0.567 Volum e of growth chamber (m 3)0.12 Numbe r of root module 6Characte r istics of light source Red LED (660nm),White LED (2700K)Numbe r of LED (pcs)Red:872 White:694 Average PAR(l mol m À2s À1)350 ±50 Numbe r of fans8Total power demand (KW)0.308 Power demand without rotation (KW)0.2832Y.Fu et al./Advances in Space Research xxx (2013)xxx–xxxities of delivering nut r ients,water and ox y gen into plan t roots under micro g ravity during long-term plant growth (E rokh i n et al.,2006 ).The lighting subsyst e m for growing plan t s ne e ds to be lightw e ight,reliable and durable.Light- e mittin g diodes (LE Ds)meet these charact e ristic s.The combination of red (600–700nm)and blue (400–500nm )LEDs was proven to be an effective light resourc e for many crops in con- trolled en v ironm e nt (Goins et al.,1997;Kim et al., 2004b;Yori o et al.,2001 ).How e ver,other spectr a l bands such as green,far- r ed and UV lights ha v e a positive influ- ence on plant biomas s by triggeri n g physiol o gical reaction s to control their grow t h and developm e nt (Br i ggs et al., 2001;Br i ggs and Olney,2001 ;Kim et al.,2004a ).White LE D has a co n tinuous spec t rum,includi n g all spectra l band s ne e ded in the grow t h and developm e nt of plant. Hence,we ch o se a combinat i on of red (660nm)and whi t e (2700K)LE D s as light source in the HTP.Consideri n g light atte n uation from the light sou r ce to the crop canop y, the light i ng subsyst e m set up on the inter n al surfa c e of grow t h chamber was designe d to form a hor n with three stage s co m posi n g of cone–cylinder,ba s ed on the S-shaped grow t h model of cylind e r–truncated crops (Fig.3A).In the first stage ,10 rectangu l ar pan e ls with 200 red 2and 150 white LE Ds were mounted to form a smal l cylind e r with diame t er of 32 cm and height of 13.5 cm.The third stage was a big cyli n der with 60 cm diame t er and 7cm height , which was made up of 10 recta n gular panels with 192 red and 144 white LE D s.A truncated con e with height of 20 cm consisted of ten trapez o id pa n els with 480 red and 400 white LE D s was between the first an d third stage s. The total illumina t ed crop area in the lighting subsystem was 0.567 m2.The corres p ondin g average light intensit i es at a dist a nce of 5cm below the LED lights from the first stage to the third stage wer e200,350 and 500 l mol mÀ2-sÀ1,respect i vely (Fig 3B).This sett i ng of light intens i ties was suited to vegeta b le growth of the seed l ing period,rapid growth period and harvested period for saving energy and impro v ing lettuce qua l ity (Aver c heva et al.,2009;Mccall and Willumse n,19 99).The water supp l y sub s ystem of the HTP employ e d a porous tube water and nutri e nt deliv e ry with the E bb and Flow stra t egy descri b ed in previous studies (Ber k ovich et al.,2005;Berk o vich et al.,20 02 ),whi c h was proven to be a good way to maint a in reli a ble de l ivery of wat e r an d nutrien t s to the plant root zone in space.The centra l por- ous titanic tube coati n g a water-sw e lling material was embedded in stain l ess steel tube with gaps (Fig.4).The contact betw e en wat e r-swelli n g mate r ials of the cen t ral porous tube and the roo t modu l es made success f ul delivery of wat e r and nutri e nt between them.For grou n d-based vegeta b le planti n g tests,the water and nutri e nt were deliv- ered to root modules unde r a negative pressur e of À0.5–À0.2 kPa insi d e the poro u s tube.In ad d ition to subsyst e ms men t ioned above,the HT P had an elect r ic motor drivi n g rotation of the stai n less steel tube through a chain wheel to coun t eract gravi t ational effects on the vegeta b les grown on the roo t mod u les.Eight fans pro v ided air venti l ation for the grow t h chamber (Fig.1).In ad d ition,the faci l ity requ i red 0.3 kW power to maint a in HTP ope r ation .2.2.Operati o n of the HTPThe step-1 root module with seed s was assem b led on ini- tial posit i on of central stai n less steel tube under the first stage of light subsyst e m.After a time inter v al of 5–7da y s, the vegeta b le seeds deve l oped into seedli n gs,the root mod- ule wi t h seedli n gs was moved forward to the next step along the central stainles s steel tube.At this time,theRoot module of the HTP:(A)upper lid of the semicircular part;(B)bottom bracket of the semicircu l ar part;(C)a assembly of two semicircular parts;(D)a root module with harvestable lettuce.2For interpretatio n of color in Fig.3,the reader is referred to the webversion of this article.step-2 root mod u le with seeds was assem b led on the initial posit i on.After 5repetitio n s of the planting and steppi n g (i.e.,25–35days),the step- 1root mod u le with harvestable biomas s arrived at the end posit i on of centra l stain l ess steel tube unde r the third stage of light subsyst e m as shown in Fig.3A.Then,the plants grow n on step-1 root module har- veste d after furth e r growth of 5–7days and the vacan t roo t module was replanted using new BION A-V3 artificial soil . To simulat e micr o gravity effect and get morpholog i cal l y normal plants in the grow t h chamber,the root modu l es assem b led on stainles s steel tube wer e rotat e d with rotation veloci t y of 12 rotations per hour.In this way,the HT P was able to continuou s ly pro d uce harvest a ble vegeta b le crops with each step at 5–7day interv a ls.3.Planti n g exper i m ent s3.1.Mater i als an d met h ods3.1.1.Let t uce cultivat i on,harves t and pretreatm e ntLettuce (Lactuca sativa L.va r.dasusheng)was selected as the plant mate r ial in this study.The plant de n sity of let- tuce was eight plan t s pe r module.The tim e interval of plantin g every roo t module was 7days,resul t ing in a42- day grow t h durati o n of lettuce in the HT P.The HTP was con t inuous l y ope r ated for 105 da y s,an d thegrown on ten roo t mo d ules were ha r vested at 7-day inter- val one another.Environme n tal parame t ers for the specie included 24 h lighting per day,air tempe r ature 23 ±relative humidi t y from 30 to 35%,and ambien ($350 ppm).The 1/2 con c entra t ion Hoaglan d(pH6.5)was used .At harvest of every root modufresh weigh t of edible biomas s was measur e d,divided into two pa r ts for different ana l yses.Onewas dried at 105 °C for 1h and at 60 °C for 8h,anused for mois t ure content and crude fiber analys i s.half was imm e diately lyophil i zed with liqui d nitr ostored at À80°C for nutri e nt content (vitamins and miner- als)and nitrate level detection .As a compari s on,the same lettuce cultivar purch a sed from a local grocery store was also analyze d.3.1.2.Assessm e nt of lettuce quali t y(1)Crude fiber determinat i onNeutr a l deterg e nt reagen t method was used to analyze crude fiber content of lettu c es.Briefly,1g dry sampl e was added into 100 ml of cold laurel sodium sulfate,mixe d at pH 7.0.Then 2ml of decahyd r onaphthal e ne and 0.5 g of sodium sulfite wer e ad d ed.The hom o genate was ke p t at 110°C for 60 min,filtered and was h ed with hot water and then acetone.The sample was finally dried on afilter paper at 100 °C for 80 min (Guevar a and Yahia,2003 ).(1)Vi t amin and mineral content de t erminat i onAscor b ic acid (vitamin C)co n tent was determ i ned using 2,6-dichlor o indop h enol dy e(AOAC,2000 ).The oth e r vita- mins such as b-carotene (provitamin A),thiamin (vitamin B1),riboflavin(vitamin B2),niacin (vitamin B3),panto- thenic acid (vitamin B5)and folat e(B9)were investiga t edLight subsystem of the HTP:(A)three-stag e design of light subsystem for the HTP;(B)3D mapping of the HTP photosynt h etic photon flux Measurem e nts recorded at a distance of 5cm below the LED lights.Fig.4.Structure of central tube for water supply of the HTP.by Chi n ese standar d methods as de s cribed in a previou s study (Tong et al.,2011b ).The co n tents of minerals involv -ing potass i um,sodium ,phosph o rus,calci u m,magn e sium copp e r,iron,magnes i um and zinc wer e determined acco r d- ing to AO A C method (AO A C,2000 )using an atomic absorpt i on spectro p hotomet e r (1100B,Perkin- E lmer ,Germ a ny).(1)Nitrat e level determ i nationLettuce sampl e s were freeze-dri e d and pulveriz e d with a mort a r.0.2 g of the pulverized mate r ial,which could passed throu g h a 60-m e sh sieve ,was trans m itted to a ce n - trifugal tube with 10 ml of distilled wat e r.The nitrate was extra c ted afte r incu b ation of the material for 30 min at 100°C.The extra c tion supernat a nt in the centri f ugal tube was filtered using a 0.45-mm membr a ne filter.The nitrate level analys i s was carri e d out using an Ion Chrom a togra p h (ICS 90,DIO N E X,US).3.2.Statisti c al analys i sSPSS 20.0 soft w are for Window s was used for stat i stical analys i s.Aver a ge values with standar d deviation of three repeat s were an a lyzed in this study.One- w ay analys i s of varia n ce (ANOVA)followe d by a Duncan ’s test was pe r - form e d to analyze the significant difference (p <0.05)in the measu r able parame t ers of lett u ces.3.3.Result s and analyse s3.3.1.Lettuce product i on grown in the HTP In gen e ral,the lettuces grow n on the root mod u les were morpho l ogically nor m al as shown in Fig.5.The average edible fresh biomas s harvest e d on a root module was 253.4 g,wi t h a range of 202.2–316.5 g (Tabl e S1 ).The cor- respond i ng average edible fres h biomas s per plant was 31.7 g,an d moisture con t ent was between 92%There was no significant difference betwe e n lettuce grow n on root modules andthat from the grocery store (Fig.6).The fact showe configuration s of the HT P wer e of normal plant gro w th.Furtherm o re,the HT P the average salad produ c tivity of 36.2 g maxi m um pro d uctivity of 45.2 g per day at 0.3 consu m ption.Previous studies showe d the maxi produ c tivity of fresh biomas s during co n tinuous in the hermetical l y sealed chamber (Wh e eler et in the Space plant grow t h ch a mber “vitacycle ”(et al.,2004b )was about 150–160g per da y ously,the maxi m al salad pro d appro x imatel y the lower bound of this level.3.3.2.Crude fiber,vitami n ,and mineral co n lettuces grown in the HTP Green leaf y vegeta b vitamins ,miner a ls and fibres (Alfaw a z,2006 ),a crit i cal healt h be n efits to astro n auts (Berk o vich et al.,2009;Lane and Feeback,2002 ).We next exami n ed whether the qua l ity of the lettuce changes unde r long-t e rm ope r at- ing co n ditions of the HT P .The quality of the lettu c es ha r - vested at the first,fifth and tenth root modu l e,was determined .Fig.7A suggest e d that the crude fiber contentwas at the same level (125–153 g kg À1dry wei g ht)for all lettuces from different modules .This was significantlylower than that (164–198 g kg À1dry weight)of lettuce from the local store .This difference in crud e fiber content of lettuces grown in the HTP an d pur c hased from the local store may be due to the vegeta b le maturit y an d cultural practices.Genera l ly speaking ,high-fiber contai n ing vegeta- bles do not have app e aling tast e propert i es (Hounsome et al.,2008 ).Ther e fore,we belie v e that the lettuces har- vested in the HTP have not only more tender and soft plant tissues,but also bette r tast e than that from the store.Ther e was also no significant difference in the content s of vita m ins and minerals of lettuces grown on different root modules Tabl e s 2and 3).Meanw h ile,a comp a rison of lettuces harvest e d in the HTP with pur c hased one s showe d a strong consis t ency in any of the vitamins analyze d .The mineral co n tents of lettuces ha r vested in the HT P ,with the excepti o n of calci u m and iron,wer e sim i lar to those found in the lett u ces from the store.These resul t s illus- trated that long-term operati o n of the HTP did not alter vegeta b le nutri t ion composi t ion to any great extent ,further validati n g suit a bility of the con figurations of the HTP .The observed varia t ions in calcium and iron are most likely due to different gro w th and manag e ment co n ditions.In fact,climate,nutri e nt solut i on compo s ition,and colle c tion time are all factors that might be responsi b le for the varia t ion of mineral content of vegetab l es (Laz i c et al.,2002;Zia-ur -Rehm a n et al.,2003 ).3.3.3.Nitrat e content of lettucesFig.5.View of lettuces after 40 days of cultivatio n in the HTP.Y.Fu et al./Advances in Space Research xxx (2013)xxx–xxx 5well as that from the store.As sho w n in Fig.7B,the aver- age nitr a te content of lett u ces grow n on different root mod -ules was 684 mg kg À1fres h weigh t,whic h was sli g htly lower than that of lettuces from the store (742mg kg À1 fresh weight),an d far less than the lim i t set of nitrate con -tent for lett u ces by Chin a(3000mg kg À1Fr e sh wei g ht, GB18406.1/2001)an d E uro p ean Union (2500mg kg À1 Fresh weight,E C1881 /2006).Thi s result indicated food per week at 0.3 kW.Long- t erm ope r ation of the HTP did not alter vegeta b le nutri t ion composi t ion to any great extent.Moreov e r,the crude fiber and nitrate of the lettuces grown in the HTP were lower than that of lettu c es from the local grocery store .The efficiency of the HTP,based on the Q-criterion,was 7Â10À4g2mÀ3JÀ1,whi c h was be t ter than sim i lar faci l ities designe d previous l y.In summ a ry, the HTP sho w ed high producti v ity,stabl e qua l ity an d go o d efficiency in the proce s s of nor m ally growing lettuces,sug- gesting that the HTP con figurations ap p ear to be an inter-pariso n of biomass (A)and moisture content (B)of lettuces grown in the HTP and purchas e d from the store.fw,fresh wight;RM, lettuce sample from root modules of the HTP;LS,lettuce sample from local grocery store..parison of crude fiber content (A)and nitrate content (B)in lettuces grown in the HTP and purchas e d from the store 1th,5th,10 th: lettuce samples from the first,fifth and tenth modules of the HTP.LS, lettuce sample from local grocery store.Table 2Vitamins content of lettuces grown in the HTP.Sample resource b-carotene (provitA)mg/100 gfw ±sd (1)Ascorbic acid (C)mg/100 g fw ±sdThiamin (B1)l g/100 gfw ±sdRiboflavin(B2)l g/100 gfw ±sdNiacin (B3)mg/100 gfw ±sdPantothenic acid(B5)mg/100 gfw ±sdFolate (B9)l g/100 gfw ±sdFirstmodule4.58 ±0.48 a(2)16.47 ±3.15 a30.27 ±8.89 a57.88 ±2.42 a0.38 ±0.02 a0.14 ±0.01 a33.76 ±3.41 a Fifthmodule4.27 ±0.32 a18.93 ±3.19 a44.00 ±7.55 a71.13 ±14.77 a0.37 ±0.04 a0.14 ±0.01 a35.16 ±5.26 a Tenthmodule4.87 ±0.71 a16.87 ±5.91 a33.33 ±6.65 a70.13 ±14.2 a0.35 ±0.05 a0.15 ±0.02 a33.73 ±4.16 a Localgrocerystore4.48 ±0.55 a18.80 ±2.33 a38.33 ±11.06 a69.82 ±5.46 a0.35 ±0.02 a0.15 ±0.01 a37.93.±1.87a(1)fw =fresh weight,sd =standard deviation.(2)Same letter indicates no significant difference(P>0.05).esting design for space vegeta b le pro d uction.How e ver,many issue s in the HT P are worthy of studi e s yet,such as the furt h er impro v ement of produ c tion efficiency,plant diseas e control under the long-t e rm operation ,an d the cul- tivation techni q ues for other 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