<p class="ql-block">No.1 夏日消暑饮品，柠檬茶🍋🍵lemon tea:</p> <p class="ql-block">stir—fry black tea with sugar</p><p class="ql-block">加糖炒红茶至出焦香</p> <p class="ql-block">pour water and boil it 加水煮至沸腾</p> <p class="ql-block">add the slice of lemon when cool</p><p class="ql-block">放凉后加柠檬片</p> <p class="ql-block">add some ice or soda would be more delicious 加冰或气泡水口味更加</p> <p class="ql-block">🍋Culture Corner🍋柠檬茶是跨地域融合的经典饮品，起源于欧洲下午茶，后分化出多元流派。港式冻柠茶承载香港市井烟火，泰式柠茶自带热带街头气息，而近年兴起的广式手打香水柠檬茶，融合本土茶底与捶打工艺，成为新式潮流符号。它兼具解腻消暑的实用价值，见证百年来饮食文化交融与大众消费变迁。</p><p class="ql-block">Lemon tea is a classic cross-regional beverage originating from European afternoon tea, with diverse branches developed later. Hong Kong iced lemon tea embodies local civilian life, Thai lemon tea carries tropical street vibes, while the trendy hand-shaken perfume lemon tea from Guangdong combines native tea bases and beating techniques. Refreshing and grease-cutting, it records the integration of food cultures and changes in mass consumption over the past century.</p> <p class="ql-block">No.2 夏日消暑饮品，紫苏饮🍵</p> <p class="ql-block">洗干净紫苏叶，将其与少许陈皮，甘草，冰糖 同煮。Wash the perilla leaves thoroughly, then boil them with a small amount of dried tangerine peel, licorice and rock sugar.</p><p class="ql-block"><br></p> <p class="ql-block">放凉后加入柠檬Let the mixture cool down ，then add lemon juice.</p> <p class="ql-block">(紫苏叶放少了娃娃不喜紫苏味道太重，如果放足了紫苏当柠檬汁加入时更能感受到宋之唯美，颜色会变得桃红鲜亮)</p> <p class="ql-block">🍃Culture Corner🍵🍃</p><p class="ql-block">紫苏饮又称紫苏熟水，是宋代风靡朝野的草本消暑饮品，曾获宋仁宗评定为“天下第一熟水”，市井、宫廷皆流行，文人多有吟咏。它依托药食同源理念，原味仅紫苏、陈皮、甘草，民间衍生乌梅酸甜款，辛香散暑却不伤脾胃。承载宋人顺时养生的生活美学，是宋代饮子文化的经典代表，流传至今。</p><p class="ql-block"> Perilla Infusion, also known as cooked perilla water, was a popular herbal cooling drink in the Song Dynasty, hailed as the No.1 beverage by Emperor Renzong and favored by nobles and commoners. Rooted in the harmony of food and medicine, its original recipe uses perilla, dried tangerine peel and licorice, while a sour variant with smoked mume fruit appeared among folk people. It embodies the ancient wisdom of seasonal health preservation and stands as a classic symbol of Song-era herbal drink culture.</p> <p class="ql-block">N.3 夏日小零食 美味土豆片 yummy potato chips</p> <p class="ql-block">cut the potato 切土豆片</p> <p class="ql-block">切点不一样立体款 cut with your own ideas</p> <p class="ql-block">放入空气炸锅烹饪 cook it in the air fryer.</p> <p class="ql-block">撒点调料 dress it</p> <p class="ql-block">🥔Culture Corner🥔炸土豆片分西式薯片与中式洋芋片两大脉络。1853年美国诞生现代薄脆薯片，后工业化成为全球休闲零食；土豆明代传入中国，西南、两湖衍生街头炸洋芋片，融合麻辣、糖醋本土调味。它既是西方快餐文化符号，也是承载乡土乡愁的平民小吃，见证食材跨洲传播与饮食风味的在地化创新。</p><p class="ql-block">Fried potato slices fall into two categories: Western potato chips and Chinese fried yam slices. Modern thin crispy chips originated in the US in 1853 and later became global mass snacks after industrialization. Potatoes reached China in the Ming Dynasty, spawning street fried potato snacks in Southwest and Central China with local spicy and sweet-sour seasonings. As both an icon of Western fast food and a folk snack carrying hometown nostalgia, it records cross-continental ingredient spread and localized culinary innovation.</p> <p class="ql-block">No.4 夏日晚酌小菜: 酿贝 Stuffed the shells</p> <p class="ql-block">二肥八瘦猪肉糜和虾滑填入大沙白</p><p class="ql-block">Mix pork mince (20% fat, 80% lean) and shrimp paste, stuff into large white clams.</p><p class="ql-block">上锅大火蒸十分钟</p><p class="ql-block"><span style="font-size:18px;">Steam over high heat for 10 minutes.</span></p> <p class="ql-block">无需再加其他任何调料已够鲜美</p><p class="ql-block">No extra seasonings needed; it’s already full of fresh natural flavor.</p> <p class="ql-block">🐚Culture Corner 🐷🍆客家“酿”菜是迁徙孕育的特色饮食，古时中原南迁缺面粉，客家人以豆腐、苦瓜、茄子、青椒替代饺皮填肉馅，形成“万物皆可酿”的传统，四样经典合称煎酿三宝。酿谐音“让”，豆腐寓富足，苦瓜象征苦尽甘来；荤素相融平衡口感，逢年过节必备，藏着客家人随遇而安、包容务实的生存智慧与团圆乡愁。</p><p class="ql-block">Stuffed dishes are the signature of Hakka cuisine, born from ancient migration. Lacking wheat flour in southern mountains, Hakka people filled minced pork into tofu, bitter melon, eggplant and green peppers instead of dumpling wrappers, forming the renowned "Three Fried Stuffed Treasures". "Stuff" sounds like "modesty" in Hakka dialect; tofu stands for wealth, bitter melon symbolizes hardships leading to sweetness. Blending meat and vegetables, these dishes appear at all festivals, embodying Hakka’s adaptable spirit and longing for family reunion.</p>