现在买菜送葱。需要买的葱，是要烧葱烤大排或河鲫鱼的，因为用量需要二三两。烧其他要放葱的菜， 上海人放起来不多，如洒洒花露水。葱入菜的样子也是三种：葱花、葱段，以及被我称为"英雄结"的葱 结，炒肉丝放葱花、烧鱼切葱段、炖汤放葱结……切葱花、葱段，我一般都会切掉葱尖。 除了烧菜，葱也能药用，清康熙《上海县志》记有："入药用小葱、胡葱。"过去感冒吃午时茶，外公就 是切小葱的白色根部放入同煮。 袁念琪 烧菜佐料常用葱姜蒜，其中葱用得最多，上海人叫的"小葱"，又名香葱。上海种葱的历史悠久，明弘治 《上海志》就有记载，清同治《上海县志》记有："葱有三种，大者曰山葱，小者曰细香葱，其不开花 而叶尖生枝如爪者曰龙爪葱。"三十多年前，我在电视台农村部时，市郊种葱仍以三种为主：不开花结 籽的分葱（白米葱）、开花不结籽的胡葱（寒兴葱）和开花结籽的子葱（葱子葱）。 卖葱姜的阿婆是那时少见的个体户。摊位在小菜场两头，多为地摊，也有凳或筐上放木板为摊的。葱一 分钱起卖，五六根一撮；一排排摊平，根部朝外。葱后是一块块生姜，按个头议价。也有临马路人家， 葱姜摊摆在门前，边结绒线边守株待兔，赚点葱姜铜钿。我小时候在花盆里种过葱，不是想赚家长的 ...

眼下已进入立春节气，这不只是日历上的更替，更是人体阳气由"冬藏"转向"春生"的重要节点。 我国传统医学认为，春属"木"，与肝相应。肝为"将军之官"，主疏泄，统帅全身气血，喜条达而恶抑 郁。 立春养肝，本质上是让人体的"生发之气"与天地的"春生之气"和谐同步，为一年的健康奠定基石。 《生命时报》邀请专家，告诉你立春后具体该怎么养肝。 受访专家 首都医科大学附属北京中医医院肝病科副主任医师 李晓玲 立春起，就要重点养肝了 随着自然界阳气升发，人体肝气也随之旺盛。此时，若调护不当易出现两种失衡状态： 因此，立春时节的养生核心，在于顺势而为，以"疏"为要，助肝气如春柳般舒畅条达，而非压抑或耗 损。 首都医科大学附属北京中医医院肝病科副主任医师李晓玲表示，立春养肝有3大核心要点。 此时养护，需清泄过亢之火。饮食上宜清淡，可适当吃芹菜、菊花、绿豆芽等；同时务必保证充足睡 眠，使阳气不至太过上浮。 3 滋肝阴，养肝血 1 疏肝气，忌压抑 长期情绪压抑、焦虑或作息紊乱，都易导致肝气不舒，出现胁肋胀痛、咽喉异物感等症状。 此时养生，首重"疏泄"。可通过散步、练习八段锦等方式活动筋骨，宣畅气血。 一是肝气升发太过，化为"肝火"， ...

Core Viewpoint - The article emphasizes that high-calorie foods do not effectively warm the body and can lead to weight gain. Instead, it suggests that certain types of foods, particularly those high in protein and specific nutrients, are more effective for warming the body during cold weather [1]. Group 1: Food Types for Warming the Body - High-calorie foods, particularly those high in sugars and fats, are less effective for warming the body compared to low-fat, high-protein foods like lean meats and eggs [2]. - Red meats, such as beef and lamb, provide heme iron, which can help increase hemoglobin levels and alleviate cold sensitivity in individuals with anemia or low blood pressure [2]. - Foods that are warm in temperature are more effective for warming the body, as cold foods can slow digestion and reduce energy conversion efficiency [3]. Group 2: Nutritional Components - Foods rich in iodine, such as seaweed and fish, are important for synthesizing thyroid hormones that regulate metabolism and enhance cold resistance [4]. - Dairy products, particularly warm milk and yogurt, can help with cold resistance by providing calcium, which is essential for maintaining metabolic heat production [5]. - Adding spices like pepper, ginger, and garlic to meals can improve digestion and blood circulation, thereby enhancing the body's heat production and dissipation [6]. Group 3: Common Misconceptions - The belief that alcohol warms the body is misleading; while it may temporarily increase blood circulation, it ultimately leads to a feeling of coldness once the effects wear off [8]. - Consuming thick meat soups is not as effective for warming the body due to their high fat content, which slows digestion and diverts blood flow to the digestive system [9]. - Eating excessively hot foods can cause harm, as temperatures above 65°C are classified as potential carcinogens, and can lead to esophageal injuries [10].

Summary of Key Points Core Viewpoint - The Linyi Market Supervision Administration conducted a food safety inspection on 1,532 samples across 22 categories, revealing that 34 batches from 10 categories of food products failed to meet safety standards due to pesticide residues, veterinary drug residues, and excessive food additives [2]. Group 1: Inspection Results - A total of 1,532 food samples were tested, including edible agricultural products, grain processing products, and condiments [2]. - Out of these, 34 batches were found to be non-compliant with safety standards [2]. - The non-compliance was attributed to issues such as pesticide residues, veterinary drug residues, and excessive food additives [2]. Group 2: Specific Non-Compliant Products - Specific examples of non-compliant products include: - A batch of edible white peony (白芷) with a sulfur dioxide residue of 1.16 g/kg, exceeding the permissible limit [4]. - A batch of chili pepper (辣椒) containing 0.11 mg/kg of pesticide residue (噻虫胺), above the standard limit of 0.05 mg/kg [4]. - A batch of ginger (生姜) with a pesticide residue of 0.12 mg/kg, exceeding the allowable limit of 0.01 mg/kg [4]. Group 3: Regulatory Compliance - The inspections were conducted in accordance with the Food Safety Law of the People's Republic of China and related regulations [2]. - The results are part of a broader effort to ensure food safety and protect public health in Linyi City [2].

Core Viewpoint - The agricultural authorities in Sujiatun District are conducting a special rectification action targeting five types of vegetables to ensure food safety and compliance with regulations [1] Group 1: Special Rectification Action - The Sujiatun District Agricultural and Rural Bureau is implementing a targeted governance initiative focusing on cowpeas, celery, chili peppers, leeks, and scallions [1] - Multiple educational campaigns have been conducted to guide planting entities on legal compliance and awareness [1] Group 2: Enforcement and Monitoring - The district has established a production entity directory in collaboration with local streets and agricultural law enforcement teams to manage inputs and enhance inspections [1] - A total of 42 batches of key vegetable varieties have been sampled for monitoring, including 13 batches of celery, 23 batches of chili peppers, and 6 batches of scallions [1]

Overall Situation - The Beijing Fangshan District Market Supervision Administration conducted a food safety supervision sampling inspection of 303 batches of food products, with 298 batches passing and 5 batches failing the inspection [1]. Non-compliant Samples - The non-compliant samples included issues such as the presence of coliform bacteria, pesticide residues (specifically thiamethoxam, chlorfenapyr, and sulfur dioxide), which exceeded the maximum residue limits set by national food safety standards [2][3][4][5]. Specific Contaminants - Coliform bacteria were detected in a batch of pastries, with results showing levels of 3.0×10² CFU/g, exceeding the standard limit of 10² CFU/g [2]. - Thiamethoxam was found in two batches of vegetables, with residues of 0.55 mg/kg and 0.049 mg/kg, which are 183% and 245% of the maximum allowable limits of 0.3 mg/kg and 0.02 mg/kg respectively [3]. - Chlorfenapyr and its derivatives were identified in vegetable samples, with a recorded level of 1.60 mg/kg, surpassing the standard limit of 0.5 mg/kg [4]. - Sulfur dioxide levels in longan samples were reported at 0.183 g/kg, 0.427 g/kg, 0.244 g/kg, 0.202 g/kg, and 0.365 g/kg, all exceeding the permissible limit of 0.05 g/kg [5]. Regulatory Actions - The administration has mandated local food safety regulatory departments to investigate the non-compliant food producers and has communicated the findings to relevant authorities in other provinces for those producers located outside the district [1].

Core Points - The Shandong Provincial Market Supervision Administration announced the results of food safety inspections, revealing that out of 3,451 samples tested, 3,417 were compliant while 34 were found to be non-compliant [3]. Summary by Category Inspection Results - A total of 3,451 food samples were inspected, with 3,417 passing and 34 failing the safety standards [3]. - The non-compliant products include various categories such as health foods, snacks, and beverages [3]. Actions Taken - Local market supervision authorities have ordered producers to trace the distribution of non-compliant products, initiate recalls, and take corrective actions [3]. - Consumers are encouraged to report any non-compliant products they encounter by calling the designated hotline [3]. Specific Non-Compliant Products - Examples of non-compliant products include: - Green onions with pesticide residue (0.025 mg/kg, exceeding the limit of 0.02 mg/kg) [3]. - Self-disinfecting chopsticks containing anionic synthetic detergent (0.0793 mg/100 cm², should not be detected) [3]. - Bananas with pesticide residue (0.12 mg/kg, exceeding the limit of 0.05 mg/kg) [3]. Consumer Guidance - Consumers are advised to be vigilant and report any non-compliant products found in the market [3].

Core Points - The Hainan Provincial Market Supervision Administration reported that 23 batches of food products were found to be non-compliant with safety standards during a recent inspection of 1,112 batches [2][3][4]. Summary by Categories Food Additives - Non-compliance was noted in products such as mung bean cakes and homemade pastries, where the levels of dehydroacetic acid and its sodium salt exceeded national food safety standards [2][3]. Pesticide Residues - Several vegetable samples, including snow peas and scallions, showed pesticide residues above the permissible limits, specifically with substances like procymidone and acetamiprid [4][5]. Veterinary Drug Residues - Issues were identified in pork and shrimp products, with residues of chloramphenicol and enrofloxacin exceeding safety standards [5][6]. Heavy Metal Contamination - A seafood sample (scallops) was found to have cadmium levels that did not meet safety standards [7]. Microbial Contamination - Reusable dining utensils from a restaurant were found to have unacceptable levels of coliform bacteria, indicating poor sanitation practices [8].

Core Points - The Fuzhou Changle District Market Supervision Administration announced the results of food safety supervision and sampling inspections, indicating that all samples from the production phase were qualified, while 4 out of 36 samples from the circulation phase of agricultural products were found to be unqualified [2]. Group 1: Production Phase - The inspection covered 9 categories of food products, including grain processing products, beverages, and aquatic products, with a total of 38 batches sampled, all of which were qualified [2]. Group 2: Circulation Phase - The inspection involved 14 categories of pre-packaged foods, including beverages, pastries, meat products, and snacks, with 39 batches sampled, all of which were qualified [2]. - In the circulation phase of agricultural products, 36 batches were sampled, with 4 batches found to be unqualified [2].

Core Viewpoint - The Chongqing Jiangjin District Market Supervision Administration reported on the risk control measures taken regarding 19 batches of substandard food products identified during safety inspections, highlighting the importance of food safety management and regulatory compliance [2][3][4][5][6][7][8][9][10][11][12][13][14][15][16][17][18][19][20][21][22]. Summary by Category Food Safety Inspection Results - A total of 19 batches of food products were found to be substandard in the Jiangjin District, with various companies involved [2][3][4][5][6][7][8][9][10][11][12][13][14][15][16][17][18][19][20][21]. - Specific products included sweet potatoes, mint candies, fresh peas, and various other items, with quantities ranging from 5 kg to 3000 kg for different batches [2][3][4][5][6][7][8][9][10][11][12][13][14][15][16][17][18][19][20][21]. Risk Control Measures - Companies were required to enhance their food safety knowledge, establish purchase inspection record systems, and improve food safety management practices [2][3][4][5][6][7][8][9][10][11][12][13][14][15][16][17][18][19][20][21]. - The administration emphasized the need for ongoing supervision and compliance checks on the involved businesses to prevent future occurrences of food safety violations [2][3][4][5][6][7][8][9][10][11][12][13][14][15][16][17][18][19][20][21]. Consumer Awareness - Consumers are encouraged to report any food safety violations by contacting the market supervision department through the designated hotline [22].