davidanugraha/M4-RAG huggingface dataset:
漢堡包

漢堡、漢堡包（英語：Hamburger，又簡稱burger），是以圓形麵包內夾絞肉的食物為公認的美式速食代表。餡料以漢堡排為主，並附夾上若干配料（以蔬菜和芝士為主）和調味料。英語「hamburger」意为「來自漢堡城的包」，故既可以用來指整個漢堡，也可以單指漢堡排本身。
汉堡（hamburger）是德国第二大城市汉堡城的衍生，该城有很多人移民美国。德语Burg意思是碉堡，Hamburger是对汉堡人的称呼。这与Frankfurter（热狗）和Wiener（香肠）是根据法兰克福人和维也纳人的称呼是一样的。
漢堡（burger），是逆向构词法（英语：Back-formation），通常用在不是一般漢堡肉的漢堡，如水牛肉堡、鸡排堡、鹿肉堡，或是素堡。
漢堡由两片面包夹上肉排而製成。1901年，由丹麦移民路易斯·拉森峰在康乃狄克州紐黑文市的路易斯餐厅发明。对手查理·纳格林、弗兰克与查理·门彻思、奥斯卡·韦伯·比尔比、弗莱彻·大卫都声称自己才是原创。“白城堡”餐厅根据奥托·考斯的消息将漢堡追溯至德国汉堡。然而，在1904年的圣路易斯博览会上，《纽约论坛报》将漢堡报道为“路边小贩的创作”时，原创者的争议就没了完。根据《ABC新闻》的总结，“其中一个问题是汉堡包缺乏成文历史。另一个问题是在博览会后漢堡變得十分流行，从一个小贩那里一夜成名。它很可能是由来自国家不同地区的多人智慧的结晶。”
康州纽黑文路易斯餐厅（Louis' Lunch）的路易斯·拉森峰被美国国会图书馆认定他在1900年卖出了第一份漢堡和牛排三明治，时至今日餐厅仍然售卖当年做法的漢堡：只放洋葱、番茄和起司，不放生菜或酸黄瓜且不允许加入番茄酱，其使用白色的三明治面包、而不是现在汉堡常使用的撒芝麻的小圆面包。
汉堡的形式常常随着地区的不同而变化。
傳統的美式漢堡，內餡除了由牛絞肉或豬絞肉製成的漢堡排外，並附夾上許多配料和調味料（如番茄醬、芥末、蛋黃醬、生菜、番茄、洋蔥、開胃小菜、鹽漬小菜、芝士等），而麵包可以是圓麵包（小圆面包）或吐司。许多国家用的是小圓麵包。而绞碎牛肉肉饼的厚度取决于提供的餐馆，一些地方的汉堡牛肉肉饼重达两磅。也有很多並不是夾牛肉而夾魚排、雞排、豬排、海鮮、煎蛋的各種漢堡，甚至有摩斯漢堡用米飯烤成的硬排代替兩片麵包的「米漢堡」，麥當勞亦有採用兩塊熱香餅取代英式瑪芬推出「楓糖班戟漢堡」（英文：Mc griddle）。
在北美地区，“汉堡”（burger）一词指的是圆形面包中间夹碎肉饼的食物。夹其他整塊肉类（例如鸡肉排）的，则称之为三明治（sandwich）。由于華語地区的麦当劳和肯德基等餐厅一律将此类食品称之为汉堡，常令中国人在北美快餐厅点餐时感到困惑。
汉堡包主要有两种形式：快餐和单点。单点的配料很多，包括生菜、番茄、洋葱、酸黄瓜等。炸薯条常常与汉堡包配在一起。奶酪也常常可选，或是融化在肉饼上，或是以碎渣形式洒上。
调味品也会加在其中，或是单独列出，如芥末酱、蛋黄酱、番茄酱、烤肉酱等。其它配料包括培根、牛油果、蘑菇、辣椒酱、鸡蛋、菠萝、小鱼、香肠、燻肉、烤肉等。
1980年代，隨著美國的連鎖速食店麥當勞在亞洲地區的推廣，中文的汉堡一詞已經演化成為所有帶有小圓麵包做成的三明治的代稱。
亞洲地區的汉堡的做法和材料隨著不同的地區而異：一般一定會有切開的小圓麵包，中間夾著各式各樣的食材和醬料，除了最典型的牛絞肉肉餅、生菜、番茄片、洋蔥和漬黃瓜之外，還有鳳梨，豬絞肉肉餅，海鮮等等不同的選擇。而另一方面，汉堡在亞洲以外的地區是餐廳內菜單的品項之一。
在超級市場和街頭小店，顧客也可以從麵包貨架上選購“漢堡”。然而這些未有冷藏的所謂“漢堡包”，只不過是剖開的大面包，中間夾上一薄片的火腿，並且鲜有或沒有調味品或蔬菜。這些漢堡部分是傳統的廣東式 “叉燒包”的半西化產物。曼可顿曾试图将原汁原味的汉堡摆上货架销售，但因价格昂贵销售欠佳而最终停止生产。
在中国大陸最大的西式汉堡快餐連鎖店是麥當勞、肯德基和汉堡王，在各地開設有分店。另外大陸有很多规模不大的漢堡包快餐連鎖店，销售受兒童歡迎的漢堡。如 Peter Burger、德克士等。
香港現存最早的漢堡包專賣店之一為時新快餐店，於1950年代至1960年代成立。漢堡包在香港主要于連鎖快餐廳例如麥當勞銷售。
日本的漢堡叫ハンバーガー，也有單賣肉餅（不加麵包），一般稱為ハンバーグ或ハンブ的漢堡排。採用排餐式的吃法，並有著各式的變化，成為了頗具日本風味的餐點，甚至開創以米飯代替麵包的「米漢堡」。
臺灣主要以麥當勞、摩斯漢堡和肯德基為三大漢堡店。漢堡王以大臺北為主要營業區域；結合中式餐點特色的本土業者丹丹漢堡，則集中於臺南、高雄、屏東。以上這些店在當地可說是相當受歡迎。此外在臺灣，漢堡同時也是西式早餐的代表，多數早餐店皆供應各式口味漢堡和其他三明治，並搭配奶茶或咖啡等飲料。這類西式早餐店以小型加盟連鎖的方式密布在各地，早安美芝城、麥味登、美而美、拉亞漢堡是其中較早上市的連鎖西式早餐店代表。
维基共享资源上的相關多媒體資源：漢堡包
生命麵包

生命麵包是香港的一種麵包，於1960年由嘉頓出品，是一款加入維他命及礦物質的麵包。這款麵包在推出時售價低廉，能夠為收入不高的基層市民補充所須的營養，1970年代的香港政府也曾經使用「生命麵包」作為賑災糧食。
在1950年代及1960年代，由於香港經濟仍處於發展中國家的水平，市民仍要為基本溫飽而奔波，麵包生產商嘉頓認為香港市場需要容易保存、食用方便，又有營養的麵包，於是在1960年推出一種加有維他命和礦物質等多種營養素的麵包，並命名為「生命麵包」，其名稱寓意健康和成長。在1960年代生命麵包的售價為每個港幣7角，其較低的售價能讓基層市民可補充營養。生命麵包採用蠟紙包裝，利用蠟紙的防潮濕特性，令生命麵包較容易保存。
1962年10月，鄰近嘉頓麵包青山道廠房的深水埗新圍村發生火災，嘉頓麵包向災民捐助537件生命麵包。在1970年的聖誕節，嘉頓在工展會攤位舉行義賣「生命麵包」一天，把當日賣出生命麵包的收入捐給香港公益金。香港在1970年代經歷多次天災，香港政府亦以「生命麵包」作為政府免費提供給市民的賑災糧食，讓受災市民能得到基本溫飽，渡過難關。
生命麵包在電視廣告的歌曲，「生命，生命，這好傢伙，何時我也說它不錯」，其經典旋律，更是街知巷聞。現在「生命麵包」被視為香港一款老牌平價麵包，有傳媒指這款麵包是陪伴香港人成長的食物，其蠟紙包裝所採用的方格條紋，亦成為生命麵包的象徵，更被不少服飾和精品等加入到設計當中。嘉頓曾於2016年為推廣生命麵包，而推出了限量版「生命麵包專用」焗爐，但須要在限定時間內集齊嘉頓指定麵包產品的包裝換購，換購價220港元，其中5元捐出予慈善團體。
生命麵包的主要材料和製作方法與一般白麵包相仿，但在過程中會加入多種營養素。先將麵粉與水及糖混和，並加入脫脂奶粉、食用油、營養素和添加劑，以及發酵所須的酵母，搓揉成為麵團，然後經過第一次發酵，之後將麵團分割及進行麵團塑形，再進行二次發酵，然後入爐烘焙，出爐後隨即冷卻，再將長條形的麵包切片，之後進行包裝。由於生命麵包在製作過程中是沒有金屬蓋蓋著麵包，因此麵包頂呈圓拱型。為防在製作過程中有異物掉落麵包，所以麵包在出廠前會先經金屬探測器檢查，之後才運送到售賣點。由於生命麵包須要方便保存和攜帶，所以該款麵包含有防腐劑。在2018年曾經有香港傳媒從香港市面購入9款白麵包進行存放測試，結果發現當中有4款經過12天仍未見有發霉現象，而生命麵包是其中之一。
生命麵包至今共有四款口味，分別是原味、蜜糖雞蛋、生命麥包及生命麵包（含蛋白質）。
香港在2019年年中發生反送中運動，在11月爆發香港理工大學衝突，香港警方包圍香港理工大學校園，被指觸發人道危機，警方並使用揚聲器多次向校園內廣播打心理戰。《眾新聞》在11月21日拍攝到警方在理大校園外圍用揚聲器廣播時，警方稱示威者如基層市民、拾荒者和老人家一樣，只能吃「冷冰冰的生命麵包」，是好可憐的一件事，而自己下班後可北上深圳吃「海底撈」火锅及喝冰凍的啤酒。部分網民在11月22日中午於中環、太古、觀塘和九龍灣等地發起「和你 Lunch」活動，吃生命麵包聲援理大留守示威者。有市民認為麵包一直是生活中重要的食物，批評警方的“言論歧視老人和窮人”。
维基共享资源上的相關多媒體資源：生命麵包
大連菜

大連菜指的是主要流通于大連地區，基於魯菜膠東幫 ，結合大連本地食品原料，吸收東北菜及福建海西菜特色，受影響與和餐、俄餐所匯成的地方性小菜系。
因大連地臨渤海，所以大連菜絕多都是以海鮮類為主。色澤鮮亮，口味鲜美
将对虾去肠留皮，加姜、葱、植物油煸炒，再加绍兴酒、白糖、精盐，再放到锅里用慢火烤，收净汤。锅后的大虾，头尾连在一起成花瓣形，盛在大圆盘中，犹如一朵盛开着的牡丹花，火红明亮，色泽喜人，虾肉肥美、鲜嫩香甜，醇而不腻。
带壳的活鲍鱼,切成灯笼形状,放入原壳,用葱、姜、盐、味精等做调料,上屉蒸製。这道海鲜既保持原有形状和色泽,用筷子提起来像灯笼,放在彩盘上,又像一支大菊花,吃时再浇上汁液,特别鲜美爽口,沽酒而餐,别有风味。
主料是鲜加吉鱼，用姜、葱、冬菇、金华火腿、冬笋等配料按颜色放在鱼身上，上屉蒸15分钟即可。此菜外形美观，既有鱼的鲜味，也有飞禽肉的香味，是酒席上的佳品。
主料是新鲜活扇贝和蛋清，配料是青豆、葱、料酒、酱油和味精。由蛋清制作的像银白色的雪花镶嵌着颗颗犹如珍珠的扇贝，周围用时令菜叶、胡萝卜、辣椒等摆成图案做装饰，五彩缤纷，质嫩味鲜，清淡爽口，食而不腻。
使地瓜澱粉加入少許土豆澱粉勾兌而成。文火慢煎，澆上蒜油、醬油及芝麻醬即可食用。特點是凸顯出燜子及佐料的醇香，且要保證燜子具有不錯彈性。大連燜子曾經是街邊不入正流的街頭小吃，近年來一些飯店將其融合大連的海產特色，經改造的“三鮮燜子”成為飯桌上的一道佳餚。在大連現代博物館中，就有尊一位山东打扮的妇女炒燜子的铜雕。
一個自清末便有，基於烙糖餅改造而成的小吃，現已列入大連市市級非物質文化遺產。內摻入白糖或紅糖的白麵餅由炉火烘烤，面皮薄、香脆甜，存放数日不硬。盘子大的个头、焦黄的外皮、外面沾着芝麻，之所以鼓，是因为中间夹糖的缘故，上下两层在烙制的过程中分离，形成空心状。曾經旅順口區便有“水师营的大糖火烧老干榨（黄酒），金州的驴肉包子炸麻花”的順口溜。然現發展狀況甚是尷尬，唯有在旅順口區水師營街道才得買到，可製作糖鼓火烧的店面僅有兩家。
約2008年左右在大連興起的一種小吃，現無正式名稱，所以亦有“炸冷麵裹臭豆腐”、“冷麵包臭豆腐”等民間俗稱。是將大連已經較為普及的炸臭豆腐串融合於吉林烤冷麵之中，經改造的冷麵已異于吉林烤冷麵的平鍋烘烤，而是改與臭豆腐一樣油鍋炸製，且保證炸出的冷麵依然軟糯適口，不會僵硬。是大連人民又一個將外來飲食本地特色化的作品。不過普及範圍較為局限，金州以北便很難見到。
牟传仁
2005年12月6日起，大連市民政局成立名為“大連美食文化協會”之下屬部門，自此大連菜的標準規範由大连市美食文化协会劃定，在此之前大連菜並無官方規標制定組織。2008年末，大连市美食文化协会开始启动《大连（连菜）烹调操作规范》标准研制工作。2011年1月22日，《大连（连菜）烹饪操作规程-海鮮類》發佈。9月26日，《大连（连菜）烹饪操作规程-海鮮類》經審批成為辽宁省地方标准。11月30日，《大连（连菜）烹饪操作规程-豬肉類》發佈。
炸面包

炸面包（英語：Fried bread）是指经油炸的面包。
用黄油煎过的面包约有180卡路里热量。脂肪含量极高。
英式早餐通常包括用油、黄油、猪油或培根脂肪煎制。在北爱尔兰，阿尔斯特炸食可能包括炸苏打面包。
在美国，吐司在早餐时更受欢迎。但仍会有人制作炸面包（特别是法式吐司），但有时面包仅以黄油煎制。
三国 (电视剧)

《三國》是一部于2010年播映的以三国为主题的大型史诗电视连续剧。剧情主要取材自《三国演义》、《三国志》及野史等，同時亦融合製作者的理解与现代理念所創作而成。構思歷時六年，於2008年9月开始拍攝，2009年7月殺青，耗資1.5億人民幣（其中五千萬人民幣是於開始拍攝前三個月因已經超支而追加）。在第四十五届美国“休士頓国际影展”（该电影节与舊金山影展、紐約影展并称北美三大影展），《三国》荣获电影节最高奖“大雷米奖”。据导演高希希所述，该剧为中国大陆第一部采用5.1声道格式制作的电视剧。
2010年5月2日至6月15日於江蘇衛視、安徽衛視、重慶衛視、天津衛視，同步首播播出，每晚連播兩集，總集數為95集、每集45分鐘左右。高希希透露仅首播权就卖1.6亿，（打破《我的團长我的團》创造的逾4000万元的首播价）次輪播放於2010年8月2日安徽卫视、辽宁卫视、四川卫视、浙江影视频道、吉林台、黑龙江台、南方台、上海台、深圳台、石家庄電視台、绍兴電視台、嘉兴電視台、寧波台每晚連播3集。於10月於日本播放。香港無綫電視亦於10月11日無綫精選台播放，於2012年及2014年高清翡翠台播放。马来西亚收费电视台Astro至尊HD於11月10日以高清播放此电视剧。台灣由中國電視公司於2012年7月2日首播；2012年10月29日起，於緯來育樂台再度播出；MOD龍華戲劇台於2013年1月1日HD畫質播出，於 2014年8月28日HD畫質再度播出。2011年底登陆韩国在KBS电视台播出。
本剧描述了从190年董卓進洛陽以後開始，以东汉末年群雄割据，到赤壁之后三国鼎立，最後司马氏篡魏天下归晋的整个过程。具体战役以黄巾之乱结束後，最後一次戚宦相爭招致董卓進京为开始，繼五丈原战役、高平陵之變完結，以最後一幕司馬懿之死为结束。
剧中以刘备、诸葛亮、曹操、司马懿、曹丕五人为劇情引導核心人物。
有名有姓的角色有280多人。粗体字为主要角色。
負責製造特別效果的團隊有近百人，當中包括中國及韓國的頂尖人士，單是製作特別效果的製作費用逾一千萬人民幣。
据索福瑞媒介研究有限公司“2010年上半年电视剧50强”收视数据，新版《三国》成为2010年上半年的收视冠军。在江苏卫视收视率为1.25，在安徽卫视为1.11，在天津卫视为0.84。
由csm数据参考而来，收视率包括全天收视指数和市场(收视)份额参数
高希希在开播前曾多次表示，本剧会在制作和观感上力争比1994版《三国演义》更加还原历史，，但在播出后，本剧就因为各种不符合历史以及地理常识的问题和破壞原版人物的設定、原創自己認為的角色屬性和加上許多在皇宮權力內鬥，厚黑學這種陰謀論等奇怪原創劇情。並且很明顯還會看到主演不在，而由各种替身出現，還有打戲不合理，出現武俠動作與有些戲感覺是主演跟其他主演是分開拍攝沒有一起拍等不連貫等劇情遭到批判和质疑，高希希此时又称：“无关历史，只讲故事。”
在二轮播出前，高希希花费800万人民币进行了200处修改，雖然在第一輪配音的錯誤劇情有改善，但字幕的問題還是沒有改，并仍有许多问题存在，遭到质疑。
火烧圆明园 (电影)

《火烧圆明园》（英語：The Burning of Yuan Ming Yuan）1983年上映的历史灾难片，依據清朝圆明园被英法联军焚烧破坏的真实事件改編，主演是刘晓庆、梁家辉、张铁林。
1860年10月18日，英法联军攻入北京城，满清皇帝咸丰帝带着妃嫔以及大臣肃顺匆忙逃出北京城，恭亲王奕訢留在北京和列强谈判，但是没有谈出令列强满意的结果，列强懊恼之下，率领军队衝入圆明园，抢劫了其间的珍宝并且纵火，园子烧了3天3夜。自此，圆明园从中国版图消失，只留下一个遗址。
事實上，火燒圓明園的原因是第八代額爾金伯爵詹姆斯·布魯斯得知之前被清軍擄去的英國外交人員被清軍虐待至死後，下令英軍焚毀圓明園作為報復，懲戒清朝與咸豐帝。
80年代，剧组差别对待内地和香港的演员。刘晓庆曾偷用香港演员梁家辉的饭票。后来，刘晓庆自己在微博爆料这件趣事。
中华人民共和国文化部的优秀影片奖特别奖。
卤煮火烧

卤煮火烧是北京特有的一种菜肴，起源于城南的南横街。以猪的下水和火烧烹制。
卤煮火烧来源于清代宫廷小吃“苏造肉”。“苏造肉”是乾隆帝游江南时御用厨师发明，用五花肉煮制成。一般人吃不起五花肉，用猪头肉和下水来代替。
將豬肺、五花肉或肥肉、豬大小腸、豆腐（乾豆腐或滷或炸）放進盛有滷湯的大鐵鍋裡煮。待到臨近中午或傍晚吃飯時間，在老湯中再加入燙麵火燒同煮，隨吃隨盛，其中火烧以外的食材合称“菜底”。
吃之前师傅现从锅内盛出各配料放到案板上改刀。火烧切“井”字，豆腐切成三角形或菱形，小肠、肺头改刀为小块。一并放进碗里，浇上锅中老汤，吃前依个人口味加蒜泥、酱豆腐汁、辣椒油、韭菜花、香菜等。
肉圓 (台灣)

肉圓（英語：Bahwan；臺灣話：Bah-oân）是一種臺灣的特色街頭小吃，相傳彰化縣北斗鎮是肉圓的發源地，約誕生於19世紀末。其名稱源自於其外觀，一般為直徑六至八公分左右的半透明扁圓形，除了最常見的圓形造型之外，亦有三角形的北斗肉圓，但目前不若圓形肉圓普及。肉圓外皮是以地瓜粉、太白粉或在來米粉、樹薯粉等材料作成的半透明皮，其內餡以豬肉和豬絞肉為主，其他配料依據店家不同會有筍子、香菇、雞蛋、干貝或栗子等食材。烹調作法大略以彰化做為分界，彰化以北多用油炸油泡、彰化以南多為炊蒸。
相傳肉圓是在日治時代彰化北斗的寺廟擔任桌頭的范萬居所創。當時台灣發生了戊戌大水災，范萬居是在廟裡面當桌頭，專替神明翻譯，將蕃薯浸濕，揉成一團，加上花菜，再做成粿仔的形狀煮熟給災民食用賑災，是北斗肉圓的雛形。第二代范媽意把肉加進去粿仔裡，用手把粿仔從碗挖出來、捏成形，於是肉圓上可以清楚看到手指的痕跡，手指頭的形狀也就成了北斗肉圓的特色。傳到了第3代范龍生和范瑞銘，用蕃薯粉跟在來米漿做皮，把高麗菜改成竹筍，包上赤肉做餡，奠定了北斗肉圓最後的範本。鼎盛時期，北斗有20多家肉圓店，幾乎都是師出自范家。台灣第一顆肉圓原來是由此而生。北斗肉圓後來又流傳到台灣各地，也產生了各地不同用料與做法的特色肉圓。
最有名的是發源地彰化（彰市、北斗、員林）肉圓，其餘的有新竹肉圓、臺中肉圓、南投（水里、埔里）肉圓、臺南肉圓、高雄肉圓、屏東肉圓、紅糟肉圓等等，實物的大小與使用材料都有頗多差異，但是調理方式多為以油加溫（並非炸）或蒸，亦或兩者並用，食用時會同時淋上甜與鹹兩種醬汁和少許蒜泥、芫荽，是臺灣的庶民小吃。
肉圓的名稱在臺灣也有地區差異，像是有的地方會把肉圓叫做「肉丸」。在鹿港，肉圓則是被稱為「肉回」，以臺語發音，這是由於肉圓製作時，是將肉餡外面裹上粉漿，而將粉漿塗上裝肉餡的碗這個動作，台語就叫做「回」，因此得名。
肉圓這項特色小吃也進入了便利商店中，推出以臺灣各地名產為主題的小吃，因為種種的商業經營因素，推出的是臺中肉圓。發源地彰化縣於2007年舉辦「2007彰化肉圓節」，免費提供遊客肉圓，11月18日為總決選。
九份的紅槽素肉圓以豆粉製作素肉，浸泡紅槽，再加入中藥炒香，以筍絲、香菇為內餡，以糯米漿、地瓜粉製作外皮，是九份著名小吃之一。
外皮特色是皮有透明感且有咬勁，主要以在來米的米漿佐以蕃薯粉跟太白粉製成，比一般肉圓小。它另外一項更為顯著的特色就是內餡是紅色的，這是由於豬肉餡料以紅糟調味，另佐以糖與醬油，再加上剁碎的青蔥。城隍廟商圈有多家可品嚐。。
調理時會將餡料包入米漿中，然後先蒸再炸，起鍋後佐以醬油、辣椒醬等調味，為了去除膩味通常還會搭配貢丸湯或魚羹湯解油膩。
中部肉圓做法，以油泡和油炸為主, 外皮炸得酥脆。臺中肉圓吃法多搭配肉羹、四神湯或米粉湯一起享用。
南投、埔里、水里肉圓最為知名，吃法特色為先吃肉圓外皮，留著內餡，再倒入店家免費提供的大骨湯（亦有柴魚湯）一並享用。
彰化肉圓外皮多以甘薯粉製作，內餡視各家口味不同而有差異，但多數店家用豬後腿肉製成的絞肉，佐以香菇為主。 調理方法先將肉圓連同容器放入蒸籠蒸熟，固定外型，待食用時，再油炸而成。店家也會淋上特製的醬汁，除了炸得酥脆的皮之外，醬汁亦是肉圓好吃的關鍵。
臺灣早期民生物資缺乏，農村只好以番薯當主副食，家庭主婦以番薯粉和米粥煎成餅，蒸或煮成家中的零嘴。最開始肉圓是以熱的為主，內容物有絞肉筍子等等，也有店家販售加入干貝等食材的口味。
彰化肉圓還有將它製成涼式的吃法，蒸好的肉圓放冷後，再放到特製的冷醬，鹹鹹甜甜帶有蒜味。夏天吃極為清爽。稱為「彰化涼圓」。吃「冷」的肉圓，為了口感上的搭配，配料改為瘦肉及香菇等比較爽口的內容物。清爽的涼圓在炎熱的夏天的時節最受到歡迎，因此慢慢的廣為流傳，成彰化的特殊名產了。
北斗肉圓跟彰化肉圓最大的不同在於外觀與內餡。兩者的料理方式一樣是油炸，但北斗肉圓外型較小，為三角形；且內餡只使用竹筍及豬肉。製作過程完全手工，先捏出外觀近似寶島形狀後，以高溫蒸氣蒸熟後即可食用，再經過油炸後口感更佳, 是當地特產之一。
南部肉圓多以蒸籠裡蒸熟，有名的內餡是加上蝦子。
新營肉圓
新營肉圓在1980年代開始在新營第一市場販售，並附豬骨熬煮清湯，隨市場改建搬遷到鹽水港路、大廟入口處，並有其他分店陸續於民權路、復興路開業，做法均是外皮用在來米與樹薯粉混合製成，內餡肉片加入菜脯、蔥酥等配料，淋上在來米特製醬汁，先行蒸煮塑形，再油炸熟成。
蝦仁肉圓最為有名，重點俗稱火燒蝦的蝦仁，再加入乾蔥、肉燥當內餡，蒸上數分鐘後，微微透明的外皮，隱隱的看的出飽滿的肉圓內餡中紅紅的火燒蝦。
高雄旗山肉圓與傳統南部肉圓以蒸籠蒸熟不同，而是將生肉圓放在熱鐵板上煎熟，故外皮較一般蒸肉圓焦香、有彈性。
起源於屏東而得名，並且與其他肉圓的做法有些不同，因此聞名。
屏東肉圓是臺灣最早以「蒸」的方式調理的肉圓，內餡以生豬肉加上其他調味料，外皮則以在來米漿和地瓜粉揉成圓狀，再送入蒸籠裡蒸熟，再淋上甜鹹醬即可食用。一般會習慣吃完後用殘汁殘肉再去盛清湯來喝。
京菜

北京菜是由魯菜、市肆菜、譚家菜、清真菜和宮廷菜五種菜系融合而成。因早期不少山東名厨進京，故北京与山東飲食習慣頗為相似。進京的魯菜主要有兩派，“濟南幫”和“福山幫”，其中福山幫用獨家秘方海腸粉末提鮮，所以脫穎而出，成爲了京菜的基調。到了遼代及元代之後，由於北京的蒙古族、回族、滿族等北方民族逐渐增多，京菜的風味受到此影響，與羊肉相關的菜餚遂而多了起來。至明清兩代时，北京是全中國的政經及文化中心，宮廷御廚和大臣的厨房都集中於此，不僅烹調技術因而提升，各地主要的飲食口味也齊聚於北京。
北京菜烹調方法非常多元，以爆、烤、涮、溜、炸、燒、炒、扒、煨、燜、醬、拔絲、白煮等技法見長。其中的“爆”法，變化多樣，可分為油爆、醬爆、蔥爆、水爆、湯爆等。京菜口味几百年来一直講究肉烂汤肥，汁浓味厚；且要做到色、香、味、形、器等五面俱全。但进入二十一世纪后，因生活水準较前大为提升，民众注重健康而口味改变，京菜口味在短短十余年间，劇变成為当今的酥脆鮮嫩、清香爽口。
中國北方的小吃講求制作需时短或可以比较长时间储存，随吃随取，不須如烹调主餐般费事。
北京著名的京城老字号有：
火烧英国代办处事件

火烧英国代办处事件是1967年8月发生在中华人民共和国“文化大革命”期间的一宗涉外事件，是中华人民共和国建国以来最严重的涉外事件之一。
1967年5月，香港发生了六七暴动。为了声援香港斗争，北京市委及社会各界发动了多次反英集会、游行。此外，同年已发生多起冲击外交人员的事件，如焚毁蒙古驻华大使专车事件、1967年莫斯科红场事件。
8月，中央文革小组成员王力、关锋秉承林彪、江青的旨意，煽动造反派夺取了中国外交部的权力。
因為《香港夜報》、《田豐日報》和《新午報》三家獨立營運的左派報紙自6月起連續刊登多篇煽動性文字、鼓吹炸彈襲擊及發布假新聞意圖製造恐慌，8月10日港英政府律政司署根據《出版條例》在中央裁判司署向法庭申請禁令阻止這三家報社繼續出版，法庭未有即時發出停刊禁令，只是警告停止發表煽動文章，惟這三家報社無視法庭的警告，持續刊登煽動文字，法院因此在8月17日頒令停刊。8月20日下午，中国外交部向英国政府提出限时照会（最後通牒），要求港英当局48小时内取消对三家香港报纸的出版禁令，释放十九名被关押的驻港记者，否则一切后果由英国政府负责，并在报纸上公布。
8月22日，红卫兵组织「反帝修联络站」组织数万人在英國駐北京代辦處门口召開「聲討英帝反華罪行大會」。大会由晚9点开始，抗议者“开始是守纪律的”，整齐地坐下、发表演讲、并用高音喇叭高呼反英口号。
晚上10时45分左右，随着48小时的最后通牒期限过去，大批造反派及群众不顾警卫的阻拦冲入代辦處。他们开始将家具从窗外扔出，同时用汽油罐和燃烧瓶放火点燃了代办处大楼和停泊的汽車。駐華代辦唐納德·霍普森爵士和驻华參贊柯利達一开始带领职员和家属前往保险库避难，但由于大楼着火，只能从紧急出口逃出。在院子里，红卫兵将他们围住，用棍棒殴打他们，并撕扯他们身上的衣物。他们“不仅遭唾埃踢，还被迫向毛主席像鞠躬”。包括霍普森在内的多人受伤。同时，霍普森的住宅也被劫掠。
随后，消防车到达现场试图灭火，但一度被红卫兵所阻拦。凌晨，周恩来总理和江青命令红卫兵停止进攻。最终，在解放军的护送下，英方人员得以离开现场并前往瑞典、挪威、法国等其他使馆。
8月23日《人民日报》报道：“首都红卫兵和革命群众一万多人昨晚涌到英国驻华代办处举行声势浩大的示威，在门前举行了声讨英帝反华罪行大会，并激于义愤，对英国驻华代办处采取了强烈的行动。”
8月23日凌晨，周恩来总理紧急召见外事口造反派组织代表，强烈谴责了这次违法行为。后来在1971年3月2日接见新任英国代办谭森时就这次事件向英方作了正式道歉。由於周恩来親自正式道歉，英國因此了解中國的底線是不會輕易提前收回香港。
8月23日，英国政府宣布限制50到60名中国驻英外交人员出境；英国国务大臣乔治·汤姆孙称此举“公然践踏他国主权”。之后几天，中国驻英代办处（今中国驻英国大使馆）的中方馆员和倫敦警察发生肢体冲突，有的还举着毛主席语录，几名外交官受伤。
霍普森等人雖獲解放軍送離現場，但被事实上軟禁於北京使館區多月，到1967年底局勢緩和後，方才獲釋。
1971年，中国外交部出资为英国代办处修复房屋工程竣工。
當晚在代辦處的23名英國外交官與職員中，有數人日後出任要職，如柯利達爵士（1978年任駐華大使）、艾博雅爵士（1994年任駐華大使）、約翰·韋斯頓（英语：John Weston (diplomat)）爵士（1995年任常駐聯合國代表）、雷·惠特尼（英语：Ray Whitney (politician)）爵士（1978年任國會議員）。
中国大陆综艺节目列表

中國大陸綜藝節目列表列出1990年3月14日至今在中国中央电视台与中国大陆各地方卫视播出的综艺节目、真人秀节目，不收录在地面频道首播的电视节目和在视频网站首播的网络视听节目。
本列表以首播日期为该年份的节目及按照顺序排列，以便查找是否重复，常年常规周播节目如《你好，星期六》《天天向上》《非诚勿扰》等则需备注常规节目即可，季播节目则备注第几季。
大多数节目可以分为以下的类型：
肉臊飯

肉燥飯（臺灣話：bah-sò-pn̄g，潮汕话：nêg co bung，又寫作肉燥飯），是台湾、福建、广东潮汕的一道美食，在广东潮汕的肉燥饭中的肉臊（猪肉末）可以是炒的、煮的、滷的等任何烹饪手法，只要加了肉臊的米饭就可以称之为肉臊饭。在台灣北部和中部则又稱為滷肉飯（臺灣話：Ló͘ bah pn̄g，又寫作魯肉飯），是一道豬肉丁（或絞肉）製作而成的美食，有些人認為是台灣的國菜。
肉臊飯的特色和制作的关键部分在于肉酱和肉汁，在臺南、臺中、臺北的製作方法和特点均有差异。
肉臊飯在臺灣被視為極具台灣特色的民眾美食，在全臺各地都有店家販售。在北臺灣和中臺灣為一種淋上含有豬皮的滷肥肉切丁及醬油滷汁的白飯菜餚。在南台灣，肉臊飯通常是以肥瘦一定比例的豬絞肉滷製，但北台灣通常用含有煮熟碎豬肉或炒香肉臊（豬絞肉）及醬油滷汁，兩者的口感和口味略有不同。
有些店家會提供雞滷飯或鴨滷飯，就是將滷肉飯的滷肉與雞肉飯或鴨肉飯的肉醬各淋一半到飯上。若作成素食，則稱為素滷飯。
用大鍋炒切碎的五花肉或絞肉，接著放入紅蔥酥、蔥、蒜、冰糖、白胡椒粉、醬油、五香粉和米酒等調料。最後放入鍋中加水小火燉製。也可以加入醬瓜、滷蛋、油豆腐等一起烹調。
依地區不同，由碎豬肉做成的肉臊飯和由三層肉做成的炕肉飯有時都被稱作「滷肉飯」，而造成混餚。在北台灣，滷肉飯指肉燥飯，在南台灣滷肉飯指的是炕肉飯，另外肉燥飯在台中也有肉角飯之稱。在香港的臺式餐館，「滷肉飯」大多是使用滷五花肉塊，而「魯肉飯」或「肉臊飯」才大多是使用滷肉碎。中国大陆的“台湾卤肉饭”则不作区分，使用卤肉块或者肉臊的都可以称为“卤肉饭”。
「滷」者，用濃汁烹調食物也。臺灣常見「魯」肉飯，則常用於方便表音。臺灣美食作家朱振藩說，根據最早的字典書漢朝《說文解字》判斷，「鹵」字是正寫，後來出現「滷」字。至於「魯」則是因滷字不常用取其音相近者，數十年前在臺灣出現，久用成為慣用用法；按字意正確用字為「滷」。
《禮記‧內則》中的記載的周代飲食：「煎醢，加於陸稻上，沃之以膏曰淳熬。煎醢，加於黍食上，沃之以膏曰淳毋」。熬煮肉醬澆在米飯之上，拌著吃，稱為淳熬，澆到黍米飯上，則稱為淳毋，此食品廣為流傳並隨著時間產生許多區域變化。《康熙字典》引《廣韻》、《水滸傳》中也有提及「肉臊」一詞，也就是現今「肉燥」，因為「臊」與「燥」兩字讀音相近，在寫錯字的情況下，肉「臊」飯就變成現在的肉「燥」飯。
近年臺灣官方將滷肉飯英譯，改為臺語發音的直譯（如日本壽司、韓國泡菜英譯，以當地語言直譯，突顯專有特色）。
《米其林指南》曾誤指台灣滷肉飯發源自中國山東的「魯肉飯」（山東簡稱「魯」）。書中還描述其食材是切塊豬肉再加上「洋蔥」（實為紅蔥頭）等調味做成的食品（这一描述更类似于山东坛子肉配米饭），令台灣滷肉飯業者大感不解。經查證，可能是翻譯過程出錯，造成撰文的美食家誤會。
热干面

热乾麵是一种湖北武汉的特色早点，吃早餐在武漢話中叫作“过早”，因为热干面方便快捷且美味，所以成了许多武汉人过早的首选。
热乾麵是干拌面的一种。其麵身为鹼水麵，辅以芝麻酱、葱花、辣萝卜等各种配料。传统热干面特点武汉本地最为著名的品牌是蔡林记。热乾麵亦有傳至鄰近北方的河南省，多搭配該地另一美食胡辣湯進食。不過各地的熱乾麵都有自己的特色，比如河南的熱乾麵會加紅油調和味道偏辣，荊州沙市的熱乾麵芝麻醬會和甜麵醬豆瓣醬調和，口味偏重。热乾麵与山西刀削麵、蘭州牛肉麵、四川担担麵、華北炸酱麵并称为中国五大名麵。
广为流传的版本是在1920年代。相传20世纪30年代初，汉口有个名叫李包的食贩靠卖麵为生。一天，他担心没卖完的面条发馊变质，便煮熟沥干晾在案板上，不料误洒上麻油。无奈之下，李包只得将面条用油拌匀，辅以调料。热腾腾的面条香气扑鼻，引得街坊垂涎。有人问这是什么麵，李包脱口而出“热乾麵”。误打误撞，热乾麵顺势“出道”。
多年来，热乾麵的做法少有变化。大街小巷的摊点大多都有销售热乾麵。武汉人没有在家自己制作热乾麵的习惯，一是因为热干面的制作过程十分耗时，仅是碱水麵过水淋油这个过程就要花费两、三小时的时间，家里自己做的小批量热干面效益不高；二是因为热乾麵在大街小巷均有销售，十分常见，另外武汉的早餐品种十分丰富，所以武汉人在清晨有外出吃早餐的习惯。热乾麵在武汉较有名的店铺为蔡林记、李记、庞记、常青麦香园等。武汉人通常就着热乾麵和蛋酒或者豆浆，便作为一顿过早。
作为曾经的「小汉口」的沙市位于汉口的长江上游，作为湖北省除了汉口之外另一个开埠的港口城市，汉口的热乾麵自然也早就传到了沙市，成为了沙市人过早不可或缺的一部分。酱料相比于武汉的只用芝麻酱而言，加上了甜面酱和豌豆酱，且不加卤水，味道更偏重一些。在沙市一般会配着白粥或者小米稀饭吃热乾麵，也有人会配豆浆。
信阳热乾麵据信是从武汉铁路局传过来的，大致做法和武汉一样，口味略有不同。主料仍然是特制的麵条、芝麻酱、麻油等，但最后可能会放千张、豆芽、香菜、榨菜、醋或者鸡汤中的一种或多种，具体视区域以及个人喜好而定。
Chuan (food)

Chuan (Chinese: 串, Dungan: Чўан, pinyin: chuàn, "kebab/skewer"; Uyghur: كاۋاپ, кавап, "kawap"), especially in the north-east of China referred to as chuan'r (Chinese: 串儿), are small pieces of meat roasted on skewers. Chuan originated in the Xinjiang region of China. It has been spread throughout the rest of the country, most notably in Beijing, Tianjin, Jinan and Jilin, where it is a popular street food. It is a product of the Chinese Islamic cuisine of the Uyghur people and other Chinese Muslims.
Chuan are small pieces of meat roasted on skewers over charcoal or sometimes, electric heat. It is also sometimes cooked by deep frying in oil (popular in Beijing). It can be classified as a type of kebab. Chuan was traditionally made from lamb (yáng ròu chuàn, 羊肉串, lamb meat chuan), which is still the most common kind, but now, chicken, pork, beef and various types of seafood can also be used. Especially in some tourist areas, chuan can be found made with various insects, bugs, birds and other exotic animals. In general, chuan may be spiced according to preference, but generally cumin seeds, dried red pepper flakes, salt, black pepper and sesame or sesame oil are sprinkled or brushed onto it. Another popular incarnation is mantou chuan or "steamed bun chuan"; it is commonly brushed with a sweet bean sauce (甜面酱, not to be confused with sweet red bean paste) and its taste serves as a foil to the often spicy meat chuan.
In Tianjin and Jinan, chuan is often served with small round breads (馅饼, xiàn bǐng), also grilled with the same spices. Xiàn bǐng technically means "pie" or "filled bread". After cooking the bread and meat, the bread is split open and chuan meat is stuffed inside, then eaten together.
In 2013, it was reported that the Beijing authorities were destroying open-air chuan barbecues in a bid to reduce pollution from small particles that can enter deep into the lungs. Hundreds of barbecues were reportedly confiscated over a three-month period, leading to ridicule from the local Beijing population.
Paratha roll

Roll paratha or paratha roll (Urdu: رول پراٹھا ) is a popular Pakistani street food that is similar to shawarma. Roll Paratha is a paratha, a crispy oily flatbread, rolled around meat pieces or kebab, vegetables, and sauces. While any choice of meat may be used the most popular choice of meat is chicken.
The dish originated in and is a specialty of Karachi.
The dish can be traced back to the 1970s in the city of Karachi, Pakistan when Hafiz Habib ur Rehman first created it out of necessity while serving a customer at Silver Spoon Snack, his Karachi restaurant. Normally he would serve a paratha and a kebab together on a plate with traditional sauce. However one day a customer in a hurry asked him to pack the paratha and kebab. Rehman rolled the kebab inside the paratha, wrapped it in a wax paper, and handed it over to the customer. Another customer witnessing it asked for the same parcel, and Rehman made it a regular offering. He developed a following for the dish by handing them out free with other orders and to passersby.
For many Pakistanis a paratha roll has emotional connotations. In the Pakistani tradition parathas have been a staple item for breakfast. Pakistan is a predominantly traditional family system where women cook for the family, and paratha roll is an easy dish both to make and to serve and is commonly served in homes. Many fans of paratha roll connect the experience with the memory of their mothers' cooking at home.
According to the Institute of Business Administration's Sahar Nadeem Hamid, paratha rolls are a type of fusion food.
The dish is available across Pakistan from restaurants and street vendors. It is a common street food in Karachi. The dish is also available in India, Bangladesh and parts of the USA.
In 2019, Kentucky Fried Chicken introduced Zingeratha, their version of the original dish. Eventually, KFC removed Zingeratha from their menu after it failed to gain a following.
While beef, mutton, and lamb meat can be used, chicken is the most popular. The dish usually contains salad vegetables and a sauce such as chutney.
China Live

China Live is a Chinese marketplace (food hall) in San Francisco, California, which is very large and comprises various casual and fine dining restaurants, bars and food and beverage outlets. China Live was founded by George and Cindy Chen. George Chen was formerly involved in several local restaurants including Betelnut, Xanadu, and Shanghai 1930.
China Live was inspired by, and has been compared to, Eataly, a chain of similar establishments based on Italian food.
A branch in Seattle's Denny Triangle neighborhood on the Amazon headquarters campus was announced in February 2020. China Live later delayed the food hall's opening to 2022 and ultimately cancelled its lease due to the COVID-19 pandemic.
Baozi

Baozi (Chinese: 包子), or simply bao, is a type of yeast-leavened filled bun in various Chinese cuisines. There are many variations in fillings (meat or vegetarian) and preparations, though the buns are most often steamed. They are a variation of mantou from Northern China.
Baozi are popular throughout China and have even made their way into the cuisines of many other countries through the Chinese diaspora.
Written records from the Song dynasty show the term baozi in use for filled buns. Prior to the Northern Song dynasty (960–1279), the word mantou was used for both filled and unfilled buns. According to legend, the filled baozi is a variation of manta invented by military strategist Zhuge Liang. Over time mantou came to indicate only unfilled buns in Mandarin and some varieties of Chinese, although the Wu Chinese languages continue to use mantou to refer to both filled and unfilled buns.
Gua bao (割包/刈包, koah-pau, 虎咬豬, hó͘-kā-ti) originated as Fujianese street food. Unlike other types of Bao, Gua Bao is made by folding over the flat steamed dough and is thus open. It is designed to fit easily in your hands and has a wide variety of fillings.
In many Chinese cultures, these buns are a popular food, and widely available. While they can be eaten at any meal, baozi are often eaten for breakfast. They are also popular as a portable snack or meal.
The dish has also become common place throughout various regions of Northeast Asia with cultural and ethnic relationships, as well as Southeast Asia and outside Asia due to long standing Chinese immigration.
List of steak dishes

This is a list of steak dishes. Steak is generally a cut of beef sliced perpendicular to the muscle fibers, or of fish cut perpendicular to the spine. Meat steaks are usually grilled, pan-fried, or broiled, while fish steaks may also be baked. Meat cooked in sauce, such as steak and kidney pie, or minced meat formed into a steak shape, such as Salisbury steak and hamburger steak may also be referred to as steak.
Beefsteak is a flat cut of beef, usually cut perpendicular to the muscle fibers. Beefsteaks are usually grilled, pan-fried, or broiled. The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole. Less tender cuts from the chuck or round are cooked with moist heat or are mechanically tenderized (e.g. cube steak).
Fish steak is a cut of fish which is cut perpendicular to the spine and includes the bones. Fish steaks can be contrasted with fish fillets, which are cut parallel to either side of the spine and do not include the larger bones. Fish steaks can be grilled, pan-fried, broiled or baked.
Pork steak is generally cut from the shoulder of the pig, but can also be cut from the loin or leg of the pig. Shoulder steaks are cut from the same primal cut of meat most commonly used for pulled pork, and can be quite tough without long cooking times due to the high amount of collagen in the meat, therefore, pork shoulder steaks are often cooked slower than a typical beef steak, and are often stewed or simmered in barbecue sauce during cooking.
Steak sauce is a dark brown sauce commonly served as a condiment for beef in the United States; the original sauce which it is derived from is known in Britain as "brown sauce". Also derived from "brown sauce" in Japan tonkatsu sauce has a slight variation in ingredients.
Spare ribs

Spare ribs (also side ribs or spareribs) are a variety of ribs cut from the lower portion of a pig, specifically the belly and breastbone, behind the shoulder, and include 11 to 13 long bones. Meat and fat cover the bones. Spare ribs (pork) are distinguished from short ribs. Spareribs are typically cooked low and slow, either smoked, grilled, or braised.
Pork spare ribs are cooked and eaten in various cuisines around the world. They are especially popular in Chinese and American Chinese cuisine, in which they are generally called paigu (Chinese: 排骨; pinyin: páigǔ; Cantonese Yale: pàaih gwāt; lit. 'row of bones'), and in the cuisine of the Southern United States.
In Chinese cuisine, pork spare ribs are generally first cut into 7-to-10-centimetre (3 to 4 in) sections, which then may be fried, steamed, or braised.
In the Cantonese cuisine of southern China, spare ribs are generally red in color and roasted with a sweet and savory sauce. This variety of spare ribs is grouped as one of the most common items of siu mei, or Cantonese roasted meat dishes. In American Chinese cuisine, pork spare ribs are generally cooked in char siu style, and often feature as a part of the appetizer dish called pu pu platter.
Chinese-style spare ribs are usually consumed by gnawing the meat off small bone sections held aloft with chopsticks.
Spareribs are a popular dish in Korean cuisine. They are often grilled or barbecued. They can also be made into a stew or soup.
Spare ribs are popular in the American South. They are generally cooked on a barbecue grill or on an open fire, and are served as a slab (bones and all) with a sauce. Due to the extended cooking times required for barbecuing, ribs in restaurants are often prepared first by boiling, parboiling or steaming the rib rack and then finishing it on the grill.
American butchers prepare two cuts:
Southern-style spare ribs are usually pulled from the whole slab and consumed individually by hand, with the small amount of meat adhering to each bone gnawed off by the eater.
Spareribs are a popular dish in Mexican cuisine. They are often cooked in adobo sauce, a chili-based sauce. They can also be made into tacos or burritos.
Donkey meat

Donkey meat is produced from the butchering of donkeys. It is traditionally consumed in China, Italy, and Latin America, both South America and Mexico.
Donkey meat is considered to be of low quality, so donkeys are usually not raised specifically for meat production, except in arid regions where they represent an important food source. Since the donkeys are typically slaughtered at the end of their useful life as working animals, their meat is frequently tough.
The main global producers of donkey meat are China, Burkina Faso, Senegal, Nigeria, Mauritania, and Spain. Donkey meat has a smaller market compared to horse meat, and the main consumers are China (which is a significant importer), Italy, and Mexico. Approximately 3.5 million donkeys and mules are slaughtered each year for meat worldwide. In Italy, which has the highest consumption of equine meat in Europe and where donkey meat is the main ingredient of several regional dishes, about 1,000 donkeys were slaughtered in 2010, yielding approximately 100 tonnes (98 long tons; 110 short tons) of meat.
In West Africa, old donkeys are typically butchered at the end of their useful lifetime as pack animals, and their meat is traditionally dried and smoked. In France, donkey meat consumption has become rare after World War II, it is however still used as ingredient for traditional sausages in Provence. Hungary, Poland, and Russia have similar traditions. In the Anglosphere, donkey meat consumption, similarly to horse meat, is generally considered taboo.
Donkey meat can be consumed fresh, or used as ingredient for hams and sausages. Fresh donkey meat can be roasted or used as ingredient for stews. Donkey stew and tapulon are two examples of traditional stews in Italian cuisine. In China, the donkey burger is a traditional street food in Baoding and Hejian, Hebei Province. Donkey sausage is traditionally prepared in Italy (salame d'asino), Provence (saucisson d'Arles), in Hungary (Eselwurst) and Poland (Salceson).
Donkey meat is similar to horse meat and has a dark red colour, with yellowish fat.
A 100 g portion of donkey meat provides 116 Kcal, with a 3.1% fat and 20.7% protein.
Judaism forbids donkey meat consumption. Some Islamic scholars also consider donkey haram.
Donkey burger

The donkey burger (Chinese: 驴肉火烧; pinyin: lǘròu huǒshāo) is a kind of sandwich commonly eaten in Baoding and Hejian, Hebei Province, China, where it is considered a local specialty, though it may also be found in other parts of China, particularly in northeastern China. Chopped or shredded donkey meat or offal is placed within a huǒshāo or shao bing, a roasted, semi-flaky bread pocket, and eaten as a snack or as part of a meal. Hejian style typically serves the meat cold in a warm huoshao while Baoding style serves the meat hot, they both often include green chili-pepper and coriander leaves. Donkey burger is a popular street food and can also be found on the menus of high-end restaurants.
A well-known saying, especially in Baoding (and elsewhere in Hebei province), is "In Heaven there is dragon meat, on Earth there is donkey meat" (天上龙肉，地上驴肉).
Donkey burgers have two styles: Baoding style and Hejian style. Baoding style uses round huoshao, while Hejian style uses rectangular huoshao. Also, the inside donkey burgers are different: Baoding style serves hot meat, while Hejian style serves cold meat.
Donkey burgers have been traced to the Ming Dynasty.
Roujiamo

Roujiamo or rougamo (simplified Chinese: 肉夹馍; traditional Chinese: 肉夾饃; pinyin: ròujiāmó/ròugāmó; lit. 'meat sandwich') is a Shaanxi street food.
The meat is most commonly pork, stewed for hours in a soup with spices and seasonings.
Some alternatives are also available. For example, in Muslim areas in Xi'an, the meat is usually beef (seasoned with cumin and pepper), and in Gansu Province it is often lamb. The meat is then minced or chopped and stuffed in "baijimo", a type of flatbread. An authentic baijimo is made from a wheat flour dough with yeast and then baked in a clay oven, but now in many parts of China, baijimo is made in a frying pan, giving a taste that diverges significantly from the clay oven-baked version. Depending on the types of spices used to cook the meat and the way the bread is made, the taste of roujiamo can vary greatly from vendor to vendor. Roujiamo is not a full meal and is often sold in the form of combo with liangpi. It is found with regional modifications across China.
Roujiamo is considered the Chinese equivalent to the Western hamburger and meat sandwiches. Roujiamo is considered to be one of the world's oldest types of hamburgers, since the bread or the "mo" dates back to the Qin dynasty (221–206 BC) and the meat to the Zhou dynasty (1045–256 BC).
List of pancakes

This is a list of notable pancakes. A pancake is a flat cake, often thin and round, prepared from a starch-based batter and cooked on a hot surface such as a griddle or frying pan. In Britain, pancakes are often unleavened, and resemble a crêpe. In North America, a raising agent is used (typically baking powder). The North American pancake is similar to a Scotch pancake or drop scone.
Bing (bread)

Bing (Chinese: 餠) is a wheat flour-based Chinese bread with a flattened or disk-like shape. These foods may resemble the flatbreads, pancakes, pies and unleavened dough foods of non-Chinese cuisines. Many of them are similar to the Indian roti, French crêpes, Salvadoran pupusa, or Mexican tortilla, while others are more similar to cakes and cookies.
The term is Chinese but may also refer to flatbreads or cakes of other cultures. The crêpe and the pizza, for instance, are referred to as keli bing (可麗餅) and pisa bing (披薩餅) respectively, based on the sound of their Latin names, and the flour tortilla is known as Mexican thin bing (墨西哥薄餅), based on its country of origin.
Bing are usually a casual food and generally eaten for lunch, but they can also be incorporated into formal meals. Both Peking duck and moo shu pork are rolled up in thin wheat flour bao bing with scallions and sweet bean sauce or hoisin sauce. Bing may also have a filling such as ground meat. Bing are commonly cooked on a skillet or griddle although some are baked.
Some common types include:
The Yuèbǐng (月餅; mooncakes), whilst sharing the name bing, is really a baked sweet pastry usually produced and eaten at the mid-autumn festival. Some other dessert bings are "Wife" cake (老婆饼), which contains winter melon, and the sweetened version of 1000 layer cake (千层饼) which contains tianmianjiang, sugar, and five spice or cinnamon.
Bings are also eaten in other East Asian cultures, the most common being the Korean Jeon (Korean: 전; Hanja: 煎) which often contain seafood.
In Japan, the character 餅 usually refers to mochi (glutinous rice cakes), but is also used for some other foods including senbei (煎餅) rice crackers, written with the same characters as but quite different from jianbing. Most Japanese bing-type cooked wheat cakes, both sweet and savoury, are instead called yaki (焼き), as in dorayaki, taiyaki, okonomiyaki, etc.
Eulogia

The term eulogia (Ancient Greek: εὐλογία, eulogía), Greek for "a blessing", has been applied in ecclesiastical usage to "a blessed object". It was occasionally used in early times to signify the Holy Eucharist, and in this sense is especially frequent in the writings of St. Cyril of Alexandria. The origin of this use is doubtless to be found in the words of St. Paul (1 Corinthians 10:16); to poterion tes eulogias ho eulogoumen. But the more general use is for such objects as bread, wine etc., which it was customary to distribute after the celebration of the Divine Mysteries. Bread so blessed, we learn from St. Augustine (De pecat. merit., ii, 26), was customarily distributed in his time to catechumens, and he even gives it the name of sacramentum, as having received the formal blessing of the Church: "Quod acceperunt catechumeni, quamvis non sit corpus Christi, sanctum tamen est, et sanctius quam cibi quibus alimur, quoniam sacramentum est" (What the catechumens receive, though it is not the Body of Christ, is holy — holier, indeed, than our ordinary food, since it is a sacramentum). For the extension of this custom in later ages, see Antidoron; Sacramental bread.
The word eulogia has a special use in connection with monastic life. In the Benedictine Rule monks are forbidden to receive "litteras, eulogias, vel quaelibet munuscula" without the abbot's leave. Here the word may be used in the sense of blessed bread only, but it seems to have a wider signification, and to designate any kind of present. There was a custom in monasteries of distributing in the refectories, after Mass, the eulogiae of bread blessed at the Mass.
Guatemalan cuisine

Most traditional foods in Guatemalan cuisine are based on Maya cuisine, with Spanish influence, and prominently feature corn, chilies and beans as key ingredients. Guatemala is famously home to the Hass avocado.
There are also foods that are commonly eaten on certain days of the week. For example, it is a popular custom to eat paches (a kind of tamale made from potatoes) on Thursday. Certain dishes are also associated with special occasions, such as fiambre for All Saints Day on November 1 and tamales, which are common around Christmas.
Regional Guatemalan cuisine is relatively obscure, due in part to its geographic isolation in volcanic highlands, and also due to the civil war in the second half of the 20th century which discouraged international visitors. Guatemalan cuisine is heavily influenced by Mayan cuisine, with some Spanish influences as well. Many dishes are hyper-regional and are not available outside specific towns.
Maize is an important staple food in Guatemalan cuisine, and has been cultivated in the region since ancient times. Hot chocolate also has a long history in Guatemala. Before the modern era, chocolate was seen as a luxury, and cocoa beans were also used as currency by ancient Mayans. Pork and beef were later introduced by Spanish colonization in the 16th century, supplementing the local meat sources of turkey, other poultry, and fish.
Many Guatemalan dishes are cooked without the use of cooking oil, with ingredients placed directly on the comal or wrapped in leaves. Many Guatemalan dishes have the suffix '-ik' as part of their name; -ik means chili in several Mayan languages spoken in the country.
There are reportedly hundreds of varieties of tamales throughout Guatemala. The key variations include the ingredients in the masa or dough (corn, potatoes, rice), in the filling (meat, fruits, nuts), and what it is wrapped with (leaves, husks). Tamales in Guatemala tend to be wrapped in green 'maxan' leaves (Calathea lutea), while chuchitos — which resemble Mexican tamales — are wrapped in corn husks.
The masa is made out of corn that is not sweet, such as what is known as feed corn in the United States. In Guatemala, this non-sweet corn is called maize and the corn that Americans are used to eating on the cob (sweet corn), Guatemalans call elote. Tamales in Guatemala are more typically wrapped in plantain or banana leaves and maxan leaves than corn husks. Additionally Guatemalan tamales use cooked masa, which is prepared in a time-consuming process that requires a significant amount of work.
There are a variety of rice dishes made in Guatemala. Some include:
Super What?

Super What? is the second collaborative album by American hip hop supergroup Czarface and British-American rapper MF Doom. It was released on May 7, 2021. The album is a follow-up to their 2018 collaborative project Czarface Meets Metal Face, and is Doom's first posthumous release. The album contains features from Run-DMC's DMC, Del the Funky Homosapien, Kendra Morris, and That Handsome Devil's Godforbid.
Apart from the album marking the trio's second collaborative LP with Doom, they also worked together on Czarface's 2015 track, "Ka-Bang!", off Every Hero Needs a Villain. Super What? was recorded in April 2020, and was originally slated for release that same month, but was delayed due to the COVID-19 pandemic. Czarface member Esoteric explained:
The album consists of two halves, the "Doom Side" and the "Czar Side". It is accompanied by a comic book written by Esoteric and illustrated by Benjamin Marra.
The cover art by L'Amour Supreme is based on the cover of issue 216 of the 1964 Marvel Comics series Daredevil.
Cuptor

Un cuptor este o instalație de încălzire a unui material pentru a-l supune, în timpul încălzirii sau după, la transformări fizice sau chimice. Este format dintr-o incintă cu pereți izolanți din punct de vedere termic și o sursă de căldură. Cuptorul este folosit pentru încălzit, copt, fript și uscat. Locuitorii aparținând civilizației de pe valea fluviului Indus au fost primii care aveau câte un cuptor în fiecare casă încă din anul 3200 I.Ch. Istoricii culinari îi creditează pe greci ca fiind primii care au transformat coacerea pâinii într-o artă. Cuptoare pentru pâine cu încărcare frontală au fost construite în Grecia antică. Grecii au creat o multitudine de aluaturi, forme de copt și moduri de servire a pâinii împreună cu alte feluri de mâncare. Coacerea pâinii a devenit o afacere și o meserie, pe măsură ce pâinea a început să fie preparată în afara casei familiale de oameni calificați, în scopul vânzării către public. Aceasta este una dintre cele mai vechi forme de procesare profesionistă a mâncării.
Cuptor cu microunde

Un cuptor cu microunde (denumit în mod obișnuit microunde) este un cuptor electric care încălzește și gătește alimente prin expunerea la radiații electromagnetice în intervalul de frecvență al microundelor. Acest lucru face ca moleculele polare din alimente să se rotească și să producă energie termică într-un proces cunoscut sub numele de încălzire dielectrică. Cuptoarele cu microunde încălzesc produsele rapid și eficient, deoarece excitația este destul de uniformă în exteriorul de 25-38 mm (1-1,5 inchi) de produs omogen cu un conținut ridicat de apă.
Cuptoarele cu microunde au un rol limitat în gătitul profesional, deoarece temperaturile din intervalul de fierbere ale unui cuptor cu microunde nu vor produce reacțiile chimice aromate pe care le va produce prăjirea, rumenirea sau coacerea la o temperatură mai ridicată. Cu toate acestea, astfel de surse de căldură ridicate pot fi adăugate la cuptoarele cu microunde sub forma unui cuptor cu microunde cu convecție.
Fierărie

Fierăria este o clădire în care fierarul prelucrează la cald fierul și oțelul prin metode tradiționale. Dotarea fierăriei include un cuptor/forjă, o nicovală și alte mici unelte (ciocane de mai multe dimensiuni, clești, patente) eventual un loc pentru potcovit cai și boi. În prezent, fierăriile sătești își pierd importanța datorită scăderii numărului de cai și apariția multor ateliere mecanice moderne. Fierăritul este cunoscut ca și meșteșug.
Din punct de vedere istoric, fierăriile au fost construite adesea în mijlocul comunităților care depindeau direct de această meserie pentru locuri de muncă, dar și locuințe. Se estimează că obiectele modificate din metal (primele tentative de fierărit) datează de aproximativ 5000 de ani.
Forja fierăriei, numită local și ca foale sau foi de piele este un aparat cre servește la comprimarea și la suflarea aerului cu ajutorul unei camere cu burduf de piele (de cal sau bou) cu pereți plisați, acționată prin mânere sau printr-un sistem de frânghii.
Temperatura cuptorului forjei ajunge la aproximativ 1300 de grade Celsius. Atunci, oțelul încălzit ajunge, după înroșire să ia culoarea albă. Aceeași forjare se realizează în intervalul 800-1300 grade în funcție de tipul de oțel și cerințele tratamentului termic specific acestuia. În mod plastic, la această temperatură, oțelul poate fi modelat prin loviri corespunzătoare cu un ciocan/baros pe o nicovală cât și prin îndoire, tăiere, tragere cu ajutorul unor scule/instrumente suplimentare.
Fabrica Frații Schiel

Fabrica „Frații Schiel” a fost o întreprindere metalurgică din Brașov, România fondată în anul 1880.
La început a fost numai un atelier mecanic profilat pe turnarea și prelucrarea pieselor de fontă. Pentru că atelierul s-a dovedit a fi o afacere de succes și era nevoie de o suprafață mai mare de producție, în 1914 s-a construit o fabrică în același loc din actualul Centru Civic unde s-a aflat până în anul 2012 uzina Hidromecanica.
În 1919 a avut loc transformarea în societate pe acțiuni cu numele „Frații Schiel s.a.p.a.” și extinderea activității în domeniile reparațiilor de locomotive și vagoane, echipamente și componente pentru industia minieră și utilaje de construcții, transmisii mecanice și strunguri paralele.
În 1927 s-a inaugurat o turnătorie de oțel dotată cu un cuptor electric de 1,5 tone, iar în 1930 s-a introdus o nouă forjă și un cazan cu aburi pentru repararea de locomotive, vagoane, utilaje din minierit și construcții. A început și fabricarea turbinelor hidraulice, firma devenind pionier în România prin realizarea primului autobuz și a primului strung paralel.
După cel de-al Doilea Război Mondial, statul a devenit proprietar în urma naționalizării din 1948, numele schimbându-se în ,,Uzina Strungul” (iar din 1961 „Hidromecanicaˮ).
Între anii 1924–1926 aici a fost proiectat și construit avionul RA-BO-1, primul avion construit la Brașov, de către inginerii Radu Onciul și Bo Carlsson.
Fabrica „Schiel” avea un profil metalurgic, principalele ei dotări fiind: turnătoria de fontă, un cuptor Siemens Martin, un cuptor electric, două cubilouri pentru prelucrat oțel. Producția era formată din: fontă, piese forjate, mașini de morărit, turbine de apă, unelte pentru industria petrolieră.
Tinerii absolvenți ai Școlii Politehnice din Viena, inginerii Radu Onciul și Bo Carlsson, care lucrau deja la Fabrica „Schiel” au început să lucreze la proiectul unui avion de concepție proprie. Proiectul a fost finanțat de către Andrei Popovici, pe atunci secretarul general al Aeroclubului României cu 100000 de lei.
Avionul era un monoplan biloc construit integral din lemn, cu fuselajul învelit cu placaj, iar aripile din pânză lăcuită. Avionul era echipat cu un motor Gnôme-Rhône de 80 C.P..
Au fost construite două exemplare. Primul exemplar a fost terminat în 1925 și a fost destinat probei statice, iar al doilea a fost terminat în 1926 și a fost destinat probei de zbor. Acest aparat destinat zborului a fost denumit RA-BO-1 (după inițialele prenumelor proiectanților).
Deși construit pentru școală, avionul a fost încercat și în zbor acrobatic de către căpitanii aviatori Gheorghe Jienescu și Gheorghe Bănciulescu. Și unul și celălalt au apreciat calitățile aparatului. RA-BO-1 a fost apoi prezentat în anul 1927 la expoziția internațională de aviație de la Praga.
Magiun

Magiunul este un desert din fructe care se prezintă sub formă de pastă alimentară consistentă. Este obținut prin fierberea și terciuirea prunelor sau altor fructe, de obicei fără adaos de zahăr. Magiunul de prune este, posibil, cel mai răspândit tip în România, deși se poate face magiun din orice fruct cu pulpa fermă, de genul merelor.
Diferența dintre magiun, marmeladă, gem și dulceață este, în principal, cantitatea de zahăr adaugată la 1 Kg de fructe în felul următor: magiun (0%), marmeladă (200-250g), gem (300 g) și dulceață (>700g)
Cuvântul magiun provine din limba turcă macun.
Pentru a face magiun, fructele sunt gătite la o temperatură scăzută până când o mare parte din apă s-a evaporat. După aceea, fructele sunt terciuite și conservate la borcan.
În România, Magiunul de Topoloveni este o specialitate alimentară cu denumire de origine protejată (DOP) care este realizată în întregime dintr-un singur ingredient: prune, fără îndulcitori sau conservanți.
Brânzoaică

Brânzoaica (denumită și rătișă, grăbițel, palaneț, poale-n brâu, pampuschi) este un fel de plăcintă umplută cu brânză făcută din aluat dospit, fiind un preparat tradițional românesc.
Se umplu de obicei cu brânză de vaci proaspătă (dar există și alte variante de umpluturi) și se coc în cuptor. Există doua variante principale de poale-n brâu: sărate (servite ca aperitiv) și dulci (ca desert). Tradițional, se ung cu smântână sau miere. Pot fi consumate calde sau reci.
Gastronomul Radu Anton Roman diferențiază rețetele de preparare a brânzoaicelor (muntenești, de Brăila) de cea a poalelor în brâu. În DEX, acestea sunt definite ca fiind „plăcinte cu brânză făcute dintr-o foaie de aluat pătrată, ale cărei colțuri se aduc peste umplutură, formând un fel de plic”.
Există în prezent diverse varietăți de brânzoaice (după formă sau compoziție), mai mult sau mai puțin tradiționale, printre care:
Originea numelui „brânzoaice” (sau „brânzoici”) este evidentă. De asemenea, denumirea poate conține o indicație a originii (muntenești, dobrogene, maramureșene, de Brăila etc.).
Denumirea moldovenească „poale-n brâu“ provine din modul de împachetare (respectiv dinspre margine spre centrul plăcintei), prin plierea aluatului peste compoziție, astfel încât acesta să nu iasă din aluat în timpul tratamentului termic.
În Moldova, se dau de pomană la Moșii de iarnă. În Oltenia, se gătesc și se consumă în mod tradițional în Săptămâna albă.
Roy MacGregor-Hastie

Roy MacGregor-Hastie (n. 1929, Manchester, Anglia, Regatul Unit – d. 12 februarie 1994) a fost un scriitor, jurnalist, comentator politic, poet și traducător britanic din și în limba română.
MacGregor-Hastie s-a născut la Manchester în 1928. La sfârșitul anilor 1950 și începutul anilor 1960 a fost un colaborator regulat la Sunday Express, iar articolele sale au fost difuzate și popularizate în toată lumea. Vorbea șapte limbi străine, inclusiv româna și rusa.
MacGregor-Hastie a fost unul dintre cei mai citiți comentatori cu privire la situația politică din statele comuniste și a publicat reportaje realizate la Moscova, Varșovia, Praga, Budapesta și București. A publicat mai multe cărți, inclusiv biografii ale lui Nikita Hrușciov, Mao Zedong, Charles George Gordon și Mircea Snegur. Biografia lui Nikita Hrușciov a fost vândută în peste 150.000 de exemplare și a fost tradusă în mai multe limbi europene, printre care și limba turcă. A realizat, de asemenea, emisiuni la radio și televiziune.
Ca educator, a predat la Colegiul Kingston upon Hull (numit acum Hull College of Education) atunci când Cyril Bibby a fost director (1959-1977). A apărut ca „naufragiat” în cadrul programului Desert Island Discs de la Radio BBC din 27 iulie 1964. A tradus în engleză romanul Șatra al lui Zaharia Stancu, traducerea sa fiind publicată în 1973 de editura Abelard-Schuman din Londra-New York sub titlul The Gypsy Tribe.
MacGregor-Hastie a murit la 12 februarie 1994.
Listă de reptile din România

În România trăiesc peste 30 de specii și subspecii de reptile. Deși puține la număr față de regiunile tropicale, reptilele din România trăiesc în variate biotopuri. În pădurile de câmpie din zona stejarului se întâlnesc gușterul, șopârla de pădure, șopârlița de frunzar, șarpele de alun, șarpele lui Esculap, uneori și șarpele rău (în silvostepă). În pădurile din zona fagului și cele de conifere se adăpostesc șopârla de câmp, șopârla de munte, șarpele de alun, șarpele lui Esculap, năpârca și vipera comună. În golurile alpine înierbate trăiesc șopârla de munte, iar în pâlcurile de jnepeni, vipera. În stâncăriile montane și în rămășițele de munți sau pereții calcaroși dobrogeni se întâlnesc șopârla de ziduri, însoțită de prădătorul său șarpele rău. În stepă trăiesc șopârlă de stepă, șopârla verde de stepă, șarpele rău, balaurul dobrogean și vipera de fâneață. În stepă, prin viroage stâncoase cu vegetație de arbuști sau mărăcini, de preferință pe lângă o apă trăiește gușterul vărgat. În stepă, pădure, regiunile stâncoase se întâlnesc țestoasa de uscat dobrogeană (în Dobrogea) și țestoasa de uscat bănățeană (în Oltenia). Dunele de nisip de pe grindurile litorale, cu vegetație de sărătură și euforbii, sunt populate de șopârla de nisip și de șopârlă de grind. În stepa nisipoasă din Dobrogea a fost semnalat șarpele de nisip. Malurile bălților și apelor, de la nivelul mării și până în zona fagului, sunt locuite de șarpele de casă și șarpele de apă. În toate apele stătătoare se întâlnește broasca țestoasă de apă.