用花入菜肴，要注意食用安全。尽量使用从菜市场、超市、家里专门种植的、明确品种的花卉，不 要采摘路边、公园、喷洒过农药的花朵。另外，要充分掌握清洗的步骤和食用方法。第一次吃某种花卉 的时候，要少量食用，观察是否过敏、肠胃是否适应。即使是可以食用的花卉也含有一定的特殊成分， 过量食用会增加肠胃负担。 过敏体质的人、孕妇、婴幼儿及病人由于体质特殊，在食用花卉前最好咨询医生，避免因为花卉本 身的特性影响健康。从营养价值来讲，食用花卉体现更多的是风味的提升和传统食用文化的传承。其含 有的各种营养素相对有限，不能作为维生素、矿物质的主要膳食来源。 桂花的香气主要来自于她的挥发性芳香物质，独特的风味能在一定程度上增进食欲。从中医的角度 来看，适量食用干桂花，如泡茶、做成食物等，有助于温暖脾胃，对因脾胃虚寒引起的胃部不适、食欲 不振有一定的缓解作用，还能促进消化。但对于体质偏热、容易上火的人可不要多食哦。 桂花入佳肴在南方非常常见，糯米是桂花的好搭档，将干桂花和糯米粉拌在一起，揉成面团，就可 蒸成软糯清甜的桂花糕。也可以将桂花撒在酒酿圆子汤里和枸杞一起上下浮动，一碗下肚，瞬间满足了 口感、温暖了脾胃。除此之外，桂花还可以用来 ...

满觉陇的桂花传奇可追溯至宋代，1986年首届民间赏桂活动启幕，每年都如期举行；2006年"满觉 陇赏桂"入选杭州市非物质文化遗产，2024年更荣获首批浙江省非物质文化遗产主题街区。 时至今日，满觉陇7000余株桂树已形成错落有致的景观带，秋风起时香飘十里。金桂、银桂、丹 桂、四季桂等品种各擅胜场。 其中，金桂以深黄花瓣与浓郁甜香著称，是传统桂花糖的原料首选；银桂呈现黄白色或淡黄色，香 气清冽浓郁，适合窨制桂花龙井；丹桂橙红夺目，花量密集，为秋日增添浓烈色彩；四季桂一年之内花 开数次，但以秋季较繁，虽香气较淡，却延续着桂村的芬芳诗意。 桂花不仅是自然馈赠，更孕育出糖桂花等非遗技艺。比如，传承百年的桂花食品制作技艺，将清甜 融入栗子羹、桂花糕等传统点心，让舌尖也能品味秋天的醇厚。 9月15日开始至11月10日，除了有"人行桂树丛中，沐雨披香"的唯美场景，更多惊喜即将就绪—— 满觉陇村精心准备的茶艺表演等民俗活动精彩亮相，糖桂花、桂花龙井、桂花酒等一系列独具风味的非 遗、文创、市集摊位也将依次展开；市民游客可以在桂雨中city walk，体验步步皆景，处处藏趣的精 彩。 秋意渐浓，每年这个时候，所有的杭州人几乎都会 ...

Core Insights - Yonghui Supermarket has completed the "Fat Donglai" model adjustment in 100 stores nationwide, marking the transition to a scaled and systematic phase of this model [2] - The adjustments focus on upgrading three main aspects: "people," "goods," and "space," aiming to enhance employee skills, improve product quality, and transform retail spaces into quality lifestyle centers [2] Group 1: Store Adjustments - The Jiangning Wanda store has undergone significant optimization, with a total of 13,358 products reviewed, resulting in 9,418 products being removed and 5,274 new products added, leading to a new product addition rate of over 63% [2] - The product structure post-adjustment closely resembles 80% of the Fat Donglai product structure, with fresh food proportion increasing from 5% to 23% and imported goods making up 15% of the offerings [2] Group 2: Local Collaboration and Product Offerings - To cater to local consumer preferences, Yonghui Supermarket has partnered with local suppliers to introduce specialty foods such as roasted duck and Nanjing saltwater duck, along with local snacks and baked goods [3] - The company aims to learn from and benchmark against the product quality and pricing of Fat Donglai, creating a diverse product matrix that emphasizes quality and emotional connection [3] Group 3: Employee Enhancements - The Jiangning Wanda store has increased its employee count by nearly 50%, with the minimum salary raised from 3,400 yuan to 4,900 yuan, and employees are entitled to 10 days of paid annual leave after one year [3] - Facilities for employees, including rest areas and training rooms, have been improved, fostering a positive cycle of employee care leading to better customer service [3] Group 4: Marketing Initiatives - In conjunction with the opening of the 100th adjusted store, Yonghui Supermarket will launch the "717 Good Eating Festival," which includes a "100+" strategy featuring over 100 adjusted stores, brand pavilions, quality new products, and national bestsellers [4]

Core Insights - The book "Grains of China: Tracing the Origins of Chinese Snacks, Pastries, and Staples" by Wang Renxing explores the rich history and cultural significance of Chinese food, emphasizing the wisdom of ancient culinary practices over thousands of years [2][4] - It highlights the continuity of Chinese grain civilization through various traditional foods that have persisted over time, such as millet porridge, rice cakes, and dumplings [3][4] - The author expresses concern over the loss of traditional culinary techniques due to industrialization, despite government efforts to protect intangible cultural heritage [4][5] Summary by Categories Cultural Significance - Chinese food culture is recognized as an important aspect of cultural soft power, with increasing public interest in the historical and cultural contexts behind traditional dishes [2][3] - The book provides new interpretations of the origins of various foods, such as the differences between Chinese steamed buns and European bread, and the influence of ingredients like corn and sweet potatoes from the Americas [2] Historical Context - The book is based on over 40 years of research and categorizes cooking methods into four types: boiling, steaming, frying, and baking, tracing their development over the last 10,000 years [2][4] - It documents over 100 classic grain-based dishes, revealing their historical evolution and cultural significance [2][3] Preservation of Tradition - The author aims to document and preserve traditional culinary techniques that are at risk of being lost, emphasizing the importance of maintaining these cultural practices for future generations [4][5] - The book includes 589 valuable images, including archaeological food remains and historical cooking tools, providing visual evidence of the evolution of staple foods like noodles and dumplings [4][5]