▌郭德诚 过去，我的早餐，一直都在牛肉汤馆。老板见我，相视一笑，溜着锅边，舀点肥汤，然后，再加一份 肉。一碗肥汤，两份肉，一盘金丝饼，吃完打个饱嗝儿，一上午都舒舒坦坦的。最近不行了，被管制 了。妻子说，我肚子上像扣着一口锅，再这么吃下去，连鞋带都系不了了。还给我定了个减肥食谱：一 块儿鸡肉，卤制的，丸子大小。下来就是生菜、番茄、紫甘蓝什么的，而且都是凉拌的。最让我心跳 的，是那块水煮红薯。 我一看到红薯，胃里就冒酸水儿。早些年，粮食定量供应，杂粮多是红薯。蒸红薯、煮红薯、烤红薯、 红薯馍、红薯面条儿……进口是甜的，入胃是酸的，吃得人只想吐。看到红薯，有点儿条件反射。妻子 说那就换成玉米棒吧。哎，还是老相识，只不过现在玉米的长相秀气多了。过去我吃的那种叫"大马 牙"，又大又黄，质地硬，产量高，吃到嘴里，粗粝拉嘴、拉嗓子。为了便于食用，当时生产一种机 器，用高温、高压的方式，把大马牙粉压制成面条。面条刚从机器里挤出来，冒着热气，金灿灿，硬撅 撅的，被称作"钢丝面"。它刚性十足，进肚后撑着肚皮不得劲儿，得隔一顿吃一回，不敢连着吃。如今 这玉米，确实糯得多了，妻子说这是糯玉米。 吃饭这事儿到今天，是越来越简单了，还是 ...

Core Points - The article emphasizes the nutritional benefits and various culinary uses of radishes, highlighting their low calorie content and health-promoting properties [1][2][5][12][16]. Group 1: Nutritional Benefits - Radishes are low in calories and rich in vitamin C, potassium, and dietary fiber, making them ideal for individuals with obesity, hypertension, hyperlipidemia, and diabetes [1][2]. - Specific types of radishes, such as white radish, are noted for their high water content (up to 94.6%) and vitamin C content (19.0 mg/100g), which can enhance immunity and skin health [5]. - Red radishes contain high levels of anthocyanins and iron, which can help alleviate anemia and improve blood quality [9]. Group 2: Culinary Uses - Various preparation methods for radishes are suggested, including raw consumption, soups, and stir-fries, which help retain their nutritional value [3][4][6][10][14]. - Specific recipes are provided, such as radish and pork rib soup and red braised radish with kelp, showcasing the versatility of radishes in different dishes [7][10][11].

Core Viewpoint - The report from Yichun Market Supervision Administration highlights the results of food safety inspections, revealing that out of 118 samples tested across 14 categories, 100 were found to be compliant, while 18 were deemed non-compliant, indicating a compliance rate of approximately 84.7% [4]. Summary by Category - **Overall Inspection Results** - Total samples tested: 118 - Compliant samples: 100 - Non-compliant samples: 18 - Compliance rate: 84.7% [4] - **Food Categories and Compliance** - **Catering Foods**: 9 samples tested, 8 compliant, 1 non-compliant - **Condiments**: 3 samples tested, 2 compliant, 1 non-compliant - **Convenience Foods**: 3 samples tested, all compliant - **Pastries**: 5 samples tested, all compliant - **Alcoholic Beverages**: 8 samples tested, all compliant - **Dairy Products**: 1 sample tested, compliant - **Edible Agricultural Products**: 57 samples tested, 47 compliant, 10 non-compliant - **Edible Oils and Fats**: 12 samples tested, all compliant - **Vegetable Products**: 1 sample tested, compliant - **Fruit Products**: 2 samples tested, all compliant - **Frozen Foods**: 1 sample tested, compliant - **Special Dietary Foods**: 1 sample tested, compliant - **Beverages**: 12 samples tested, 10 compliant, 2 non-compliant - **Health Foods**: 3 samples tested, all compliant [4]. - **Details of Non-Compliant Products** - Non-compliant products included items with excessive residues of harmful substances such as: - Restaurant utensils with a detected level of anionic synthetic detergent at 0.0218 mg/100 cm², which should not be detectable - Chili powder with a sulfur dioxide residue of 1.01 g/kg, exceeding permissible limits - Agricultural products with pesticide residues above acceptable levels, such as 0.81 mg/kg of pyraclostrobin in chili peppers [4].