Benefits of Kombucha: Kombucha is a fermented tea that has been around for centuries. It is thought to have many health benefits, including improved gut health, increased energy, and better skin health. In this blog post, we will discuss the benefits of kombucha and how you can start incorporating it into your diet!

Improved Gut Health

One of the benefits of kombucha is gut health. The probiotics in kombucha help to keep your gut healthy and free from harmful bacteria. Probiotics are live microorganisms that are good for your health, especially your digestive system. They can help to improve gut function and reduce inflammation. Kombucha is also rich in polyphenols, which are antioxidants that can help to protect the gut from damage.

Improved Energy LevelBenefits of Kombucha

Another benefit of kombucha is increased energy levels. The fermentation process produces vitamins and minerals that are essential for the body, such as B vitamins and iron. B vitamins are important for energy production, and iron is necessary for transporting oxygen around the body. Drinking kombucha can also help to improve circulation and increase blood flow. This can lead to more energy and better overall health.

Improved Skin Health

In addition to gut health and increased energy levels, kombucha can also help to improve skin health. The probiotics in kombucha can help to clear up acne and other skin conditions. Probiotics work by reducing inflammation and balancing the skin’s natural oils. Kombucha is also rich in antioxidants, which can help to protect the skin from damage caused by free radicals. Free radicals are molecules that cause premature aging and cell damage. Antioxidants neutralize these molecules, protecting the cells from damage.

It Can Kill Harmful Bacteria

Kombucha can also help to kill harmful bacteria. The fermentation process creates an acidic environment that is hostile to bacteria. This means that kombucha can help to prevent food poisoning and other bacterial infections.

It Can Help Protect Against Heart Disease

Another benefit of kombucha is that it may help your heart health. Kombucha is rich in antioxidants, which can help to reduce inflammation and improve blood flow.

A recent study showed how that kombucha can greatly improve two markers of heart disease, “bad” LDL and “good” HDL cholesterol, in as few as 30 days.

It’s Easy to Make

One of the best things about kombucha is that it’s easy to make at home. All you need is a SCOBY (symbiotic culture of bacteria and yeast), tea, sugar, and water. You can find SCOBYs online or at your local health food store. Once you have your ingredients, simply brew the tea, add the sugar and SCOBY, and allow it to ferment for seven to ten days. After fermentation, you can flavor your kombucha with fruit, herbs, or spices.

3 1/2 quarts water
1 cup sugar (regular granulated sugar works best)
8 bags black tea, green tea, or a mix (or 2 tablespoons loose tea)
2 cups starter tea from last batch of kombucha or store-bought kombucha (unpasteurized, neutral-flavored)
1 scoby per fermentation jar, homemade or purchased online
Optional flavoring extras for bottling
1 to 2 cups chopped fruit
2 to 3 cups fruit juice
1 to 2 tablespoons flavored tea (like hibiscus or Earl Grey)
1/4 cup honey
2 to 4 tablespoons fresh herbs or spices

Per serving, based on 6 servings. (% daily value)
Fat0.2 g (0.3%)
Saturated0.0 g (0.1%)
Carbs63.4 g (21.1%)
Fiber0.7 g (2.8%)
Sugars56.7 g
Protein0.4 g (0.8%)
Sodium34.3 mg (1.4%

How to Incorporate Kombucha into Your Diet

Now that you know all of the benefits of kombucha, you may be wondering how you can start incorporating it into your diet.

Kombucha is available in most grocery stores and health food stores. It is typically sold in bottles or cans. You can also find kombucha on tap at some restaurants and cafes.

If you want to make your own kombucha, you can purchase a starter kit or build your own kombucha home brewing kit.

Kombucha is a delicious and healthy beverage that has many benefits. Try incorporating it into your diet today and see how it can improve your overall health!

Mexican Candies : Everyone knows that Mexican candy is delicious. It is also varied and comes in so many forms and types that you should always be able to find one that you or your kids love. But with so many to choose from, how do you know which to go for first? In this post, we are going to take a look at some of the best Mexican candies that you absolutely have to try. All of the following should be in your list of Mexican candies to eat.

Vero Mango

This is a chili-covered mango treat that will leave your mouth watering every time, and it’s got to be one of the absolute favorites of any Mexican candy out there. It usually comes in the form of lollipops, and it might be just about the most famous Mexican candy there is. If you haven’t tried it yet, you really need to do so as soon as possible.

Lucas Muecas

This, again, comes in lollipop form, although the flavor of lucas muecas is quite different to anything else, and certainly to the vero mango above. Here you have chamoy-flavored lollipops that you are able to lick and dip into chamoy powder, and you might be amazed at just how delicious they can be. To get some of your own, check out Chilitoloco for the best example of this kind of Mexican candy and more.

Paleta Payaso

This is a marshmallow lollipop resembling a clown, and you can probably already appreciate why it’s such a popular item with the kids. It has a covering of beautiful chocolate and on top of that is some sour gummies, and it’s really a huge must-have if you are trying to expand your palette of Mexican candies.

Limon 7

If you have never heard of Limon 7, it’s a fantastic candy that is likely to blow your head off. It’s flavored in a mouthwatering combination of salt and lemon, which comes in powder form, and it is one of the sourest things that you are ever likely to try. You’ll find that these are incredibly moreish, so give them a go today and see what you think. Many people find the flavor pretty much perfect at first bite.

Indy Dedos

Best Mexican Candies

This spicy and sour combination Mexican candy has a full-on tamarind taste at the center to draw you in, but it also has spicy and salty elements to the flavor too. Some believe that it offers pretty much the perfect balance of flavors for a candy, and it’s no surprise that this remains one of the most popular Mexican candies out there. It’s definitely worth trying out for yourself.

As you can see, there are a lot of options available when you are keen to try out Mexican candy. Any of these that you might not have tried yet, you should really give them a go. You might be surprised at how delicious they are, and you’ll certainly be going back for more before you know it.


You’ve probably heard of Nitrous Oxide before. It is commonly known as laughing gas because it has the unique ability to make humans laugh when it is breathed in. It is also great for controlling pain, which is why many doctors and dentists have used it on patients undergoing minor procedures over the years. What you might not know, however, is that Nitrous Oxide can also be used to great effect in the kitchen.

Many high-end restaurants regularly order canisters of Nitrous Oxide to use in their cooking, and it is much more versatile than you might think.

If your mind is boggling wondering what exactly you can use it for in the kitchen, here are a few ideas of what is possible:

1. Fluffier Belgian Waffles

Nitrous Oxide in the Kitchen

Cannisters of food grade Nitrous Oxide, like those provided by Smartwhip, can be used to make your Belgian waffles even fluffier than before. Usually, you have to very carefully whip a bunch of egg whites just before cooking to get a fluffy waffle, and it’s really easy to get it wrong. However, if you add a little Nitrous Oxide into the mix, it will significantly lighten your batter for perfectly fluffy pancakes every time.

2. Make your own “spray” cheese

Remember when you were young, and you used to get that cheese in a can that you could spray onto crackers or make funny faces with on your plate? If you have a canister of food grade Nitrous Oxide, you can make your own grown-up version by simply melting the cheese of your choice and adding a touch of Nitrous oxide into the mix. It’ll definitely taste better than the store-bought stuff!

3. Amazing whipped frosting

If you have a sweet tooth, then you can also put Nitrous Oxide to good use in the kitchen, this time in the form of the lightest, fluffiest frosting you have ever tasted. Simply take some heavy cream and add Nitrous Oxide. Then, whisk in gelatine and powdered sugar before leaving to set. Once it’s done, it will be the lightest frosting you’ve ever produced, and your cakes and pastries will be more impressive than ever thanks to your new secret weapon.

4. Lighter Hollandaise

Hollandaise sauce is rich and delicious, but many people find it too heavy to eat regularly. If you are one of them, you will be pleased to know that you can produce a Hollandaise that is every bit as delicious, but a whole lot lighter, simply by using Nitrous Oxide to aerate your usual recipe. As well as producing a lighter sauce, it will also cut the calories by around 50 percent which means it will be better for your waistline too.

As you can see, food-grade Nitrous Oxide is a really useful addition to the kitchen, it can cut calories and make your favorite recipes better than ever before. Just make sure that you use always source and use food-grade Nitrous Oxide and that you buy from a trusted supplier.


Owning a food truck business can be both an enjoyable and rewarding experience for entrepreneurs who are willing to give it a shot. It provides a flexible model of doing business, low starting costs, ability to reach the customers easily and possibility of steady profits.

The beauty is, you do not need to be a food lover, or own a truck for that matter, for you to begin a  food truck business. All you need is an entrepreneurial itch, a solid plan, and head out to Food Truck Headquarters USA to get your food truck.

We at Food Truck Headquarters U.S.A believe that starting your own food truck business should not involve too much hassle. So, put together this simple guide to help you get your food truck company off the ground and on to the road.

What Are The Costs And Finance Options For Food Trucks

When starting your food truck business, one of the most significant challenges you will experience involves finances.

The cost of purchasing a food truck will vary due to factors such as the number of trucks you want to buy, insurance, plus permits and license.

However, the good news is that you can get funding from Food Truck Headquarters USA with a good business plan.

This funding will be of help to your business in the following ways:

  • Enable you to acquire new equipment for your business, start generating more money and pay it back later in tiny manageable portions.
  • It has a reliable financing program with several options to fit your specific needs. Your business can easily access them irrespective of your credit score or time in the industry. Meaning your credit score or the fact that you are just starting will not affect your eligibility.
  • A simple application process that will not waste much of your time. Even better, the application process does not include too much paperwork. All you need to do is make the decision, sign the finance documents electronically and wait for your shipping.
  • Food Truck Business

What Are The Benefits Of A Food Truck Business

Apart from providing you with a large spacious kitchen where you can easily prepare, serve your food, and move wherever the other benefits of owning a food truck are:

Source Of Income

Owning any business comes with various financial benefits. Similarly, your food truck business will earn you extra income with discipline and dedication to providing the best for your customers. For example, write a menu of all the food items you cook and target areas with high traffic. In no time, you will be attracting new customers and retaining the old ones at the same time.


Unlike a restaurant, which is stationary at the same point all year round, a food truck provides you with the opportunity to station in any event. This is legal, provided you have a license and permit. The mobility of food trucks is a big advantage because you can always change your stations to match demands during various seasons.


With your food truck, you have the freedom to change and update your menu constantly. Ideally, you can execute these changes depending on your preferences or those of your clients at a given time.


Did you know that food-grade cream chargers can be used for more than just whipping your favorite dessert? You can also use them for:

  • Filling Cannoli shells
  • Cleaning funnels
  • Making meringue pies and more

This post will provide different product uses to show how versatile they are. Read on to find out.

Filling Cannoli Shells

A popular use for food-grade cream chargers is filling cannoli shells. If you have ever tried to fill them yourself, it can be tough not to break the delicate pastry shell. Food-grade cream chargers are great because they will hold up much better than a hand-held pastry bag or even an icing syringe. The best part is that they can be reused, so you do not have to worry about wasting cream.

Cleaning Funnels and Syringes

Food-grade cream chargers are great for cleaning funnels or even syringes. For example, if the tip of a funnel becomes clogged, there is no need to use a toothpick or other similar tool; charge the cream charger and use it to blow out the clog.

If you are using a syringe for dispensing icing or some other substance, food-grade cream chargers can be used to help get rid of any air bubbles that may develop in the device.

Make Meringue for Pies

Meringue is a delicious topping for pies made with either whipped cream or egg whites. If you want to make meringue using whipped cream, you need some food-grade cream chargers from Nangs Delivery and an airtight container.

To make the meringue, start by whipping the cream until it forms stiff peaks. Then, charge two cream chargers and add them to the whipped cream. Next, gently fold the charged cream into the whipped cream until fully incorporated.

Pipe Borders on Cakes

A simple way to dress up a cake is by piping a border around the edge. This can be done with either buttercream or royal icing and will add a touch of elegance to any dessert.

To pipe a border using buttercream, start by loading your pastry bag with the desired frosting color. Then, twist the top of the bag closed and insert the cream charger. Squeeze the bag until you have released the air, then charge it again. Next, pipe a thin line of frosting around the entire edge of the cake, and repeat until you have completed your border.

Adds Air to Batters

Food-grade cream chargers from Nangs Delivery can also be used to add air to batters. This is a great way to make lighter and fluffier cakes, as well as mousses and souffles.

To add air to a cake batter, start by charging two cream chargers and adding them to the bowl of your mixer. Next, turn on the mixer and beat the batter for about 30 seconds. Then, stop the mixer and fold in any additional ingredients. Repeat this process until the cake is ready to be baked.

In conclusion, food-grade cream chargers are great for whipping up desserts, filling cannoli shells, cleaning funnels and syringes, making meringue for pies, piping borders around cakes, or icing them with royal icing. They can also be used to add air to the cake batter.

Therefore, if you are looking for a versatile product that can help with all of your dessert-making needs, food-grade cream chargers from Nangs Delivery are a perfect choice. So what are you waiting for? Get baking.



You need some extra cash.

A job on the side may be the solution but how do you approach it?

The first step is to figure out what you are good at. Do you have a hobby that you’ve always wanted to turn into a business? If so, then this could be a good option. Wood carving, bread baking, and playing in a band are all activities that can earn you money.

Is there anything you excel at? Can you do it online, perhaps on a freelance basis?

This is more or less how our thoughts go when we want to move from the idea of needing an extra income, to actually getting one.

However, before you start looking for another job, it’s a good idea to think about what kind of side income you’re looking for and what your end goal is.

Do you want it to gradually outstrip your main source of income, or do you want to keep it as a hobby/work hybrid? How much money do you truly seek? Do you want to earn passive income or own a business? Your next steps will be determined by the answers to all of these questions.


What kind of jobs can you do if you need a side income?

Freelancing and starting your own business are great options if you have skills and experience in a particular field. Affiliate marketing, social media management and starting your own blog are all great jobs you can do from home. There are many other ways to earn money online without starting your own company. Phone surveys can be quite lucrative, and if you speak a foreign language, there are numerous job opportunities in customer support available online.

If you’re looking for part-time work, but don’t want to work from home, then there are a number of options available, such as retail, food service, and customer service. Seasonal work can be found in industries such as tourism, retail, and agriculture.

How do I find a part time job online as a side income?

There are a few different ways to find a part-time job online. You can search job boards like Indeed or Craigslist, or you can look for freelance work on sites like Upwork. You can also check with your local businesses to see if they’re looking for part-time help.

The best way to find online work is to network with people you know. Ask your friends and family if they know of any openings, or if they know anyone who might be hiring. The more connections you make, the more likely it is that you’ll find a part-time job that’s a good fit for you.

Acting Out The Plan

Now that you have some clues about how you are going to approach your new project, act decisively. If you are determined to sell your skills online, get on all the hiring websites such as Indeed or Upwork, and keep cold-approaching every possible work opportunity.

Market yourself honestly, and earn a reputation as a worthy hire-on. That way, companies may start to recommend you, and then you will have to decide which projects to accept or decline, instead of spending all your time searching for a gig.

Whether you want to start investing in the stock market, open up an online business, or simply tutor the kids in the neighborhood, remember that you still have the main job. Until your side hustle takes over (if you ever want it to), you will have to be aware of your primary obligations. Don’t lose your livelihood chasing something that does not rock solid yet.. It will always be there, so take it nice and easy. Remember, steady wins the race.

Final Advice

It’s a worthy pursuit to have multiple sources of incomings to your bank account. That way, you have more security, more freedom, and most importantly, options. You know that if one drops, there will always be the second thing. Multiple sources of income are paramount for building wealth, and if a possible retirement is on the horizon, consider weighing in passive-income options as well. That way, you will enjoy your downtime, and still earn money every day.

You deserve to be financially self-sufficient and prosperous. However, in order to get there, you will need to gain knowledge that will assist you along the way, as well as apply hard work and dedication to your pursuit. No one ever made a living by daydreaming on the couch. So, if that’s what you’re up to, get up and go for it.

Are you in the process of moving into a new house? If so, it’s important to take some time to make sure your family is safe. Inspecting the locks of your home is usually the first thing that comes to mind. Keyless entry solutions are considered to be the best way to keep your home safe. You should also consider investing in a home security system that can detect burglars, fire, and water leaks.

A crucial aspect of home safety that is often overlooked is checking for potential fire hazards. Make sure your smoke alarms are in working order and keep flammable items like matches and lighters out of reach of children. It’s also important to have an evacuation plan in case of a fire emergency.

Additionally, be mindful of potential environmental hazards. Test your water for lead, check for mold growth in damp areas, and properly dispose of any chemicals or pesticides. Keeping these considerations in mind will help ensure the safety and well-being of you and your family in your new home.

Here is a list of things you can do to ensure your home is as safe as possible.

  1. Have your home inspected by a professional to identify any potential problems
  2. Have all door and window locks inspected and have the locksmith change the front door locks
  3. Check for lead paint and asbestos in the home before you buy it
  4. Install carbon monoxide detectors in each room of the house
  5. Make sure all of your fire extinguishers are up-to-date and properly functioning
  6. Get a security system installed to keep your family safe while you’re away
  7. Create a disaster preparedness plan in case of an emergency
  8. Check the age of the home and whether it has been updated with safety features
  9. Check the age of the home and whether it has been updated with safety features
  10. Look for potential fire hazards, such as faulty wiring or overloaded outlets
  11. Make sure there is a working smoke detector in every room
  12. Check that all windows and doors can be opened and closed easily
  13. Inspect the yard for any potential dangers, such as sharp edges or poisonous plants
  14. Ask about the neighborhood – is it safe to walk around at night, etc.?
  15. Check the crime rate in the neighborhood
  16. Make sure there is a fire station nearby
  17. See if there are any registered sex offenders living in the area
  18. Ask if the house has been updated with newer safety features, such as carbon monoxide detectors and smoke alarms
  19. Find out how long it would take for emergency services to respond to your address in case of an emergency
  20. Drive or walk around the neighborhood during different times of day to get a feel for what it’s like living there


Chinese cuisine has existed for more than three thousand years, as evidenced by the finds of archaeologists who have unearthed bronze plates, kitchen boards, pots and knives dating back to 770-221. BC. One and a half thousand years ago, the first Chinese cookbook was compiled; since antiquity, there have been many “restaurants” and tea houses in the Middle Kingdom. Cooking was considered an art in China, and cooking was always taken very seriously.

In the traditional requirements for chefs, there are points that food should be not only tasty, but also healthy, and even medicinal. Hence the spread of herbs in Chinese cuisine, which often has medicinal properties. In ancient Chinese cuisine, much attention was paid to the concepts of yin and yang. All foods and dishes were divided into those that give energy, and those that soothe. For example, meat is a pure yang product; water carries yin energy. To maintain health and longevity, you need to build your diet so that yin and yang are in harmony.

The Chinese love to eat together. A holiday, business negotiations, a family dinner, or just a meeting with friends are an excuse to enjoy delicious dishes. The theme of food is reflected in a large number of fixed expressions or sayings. For example, “eating vinegar” means feeling envy or jealousy, and “eating another’s tofu” means fooling, “eating ice cream with your eyes” means looking at a member of the opposite sex.

The Chinese eat slowly, little by little, enjoying the taste. Eating quickly speaks of disrespect for the owner and for the food itself. As a sign of respect and special care, it is customary to put a treat with your chopsticks in the guest’s bowl. In China, there is no concept of “having a bite” – it is believed that food is sent to people from heaven, so every meal is an event. There should be balance in the dishes on the table, but with a predominance of liquid and soft media, which are considered the most useful and easily digestible. For large holiday dinners, up to 40 dishes are served. Green tea is usually drunk before dinner, then cold snacks are served: fish, meat, liver, or vegetables. Then each guest receives a bowl of rice, common dishes and sauces are placed in the center of the table. Warmed wine or matan is served with food. After the meal, the broth is served and again green tea. This order of dishes is very good for digestion, guests get up from the table with ease, they are cheerful and happy.

A very important element of the Chinese table is its appearance, the order of the dishes, and their color combinations. Table setting is usually kept in white and blue tones, bright colors or contrasting combinations are undesirable. Dishes are decorated with herbs, vegetables, fruits or some of their parts are skillfully cut in the form of chrysanthemum flowers, spikelets of wheat or bizarre animals.

Wok – Chinese cuisine, cooking Chinese cuisine is primarily the art of a chef. The variety of dishes and their special flavors are achieved through various methods of processing food and mixing them. There are several basic principles that Chinese chefs have followed for centuries. First and foremost, the components of the dish must be crushed. They break, tear or cut. The tradition of grinding all raw components allows not only to preserve the maximum amount of nutrients, but also to save fuel by reducing the cooking time. China was densely populated for a long time, the tree was highly valued, and the peasants had to save fuel. It is precisely because of the need to save firewood that a convex wok pan appeared, in which food, chopped into small pieces, heats up very quickly. By placing several bamboo baskets in the wok, you can steam several dishes at the same time.

By the way, the custom of finely chopping the ingredients to save fuel explains why in China people eat not with forks, but with chopsticks. But the food was cut into small pieces and chopsticks were also used at the court of the emperor, when there was no need for economy. In this case, this way of serving dishes was explained by the fact that it is not good to force the emperor and his guests to make efforts by cutting meat or vegetables. The pieces were just one bite in size.

Chopping and frying foods correctly is another principle of Chinese cooking. The product is cut into small equal cubes and fried in oil over a high flame for just a couple of minutes. Previously, ginger and allspice are fried in this oil, the aromas of which give the dish a special flavor. Often fish, meat and other foods are fried in batter, which keeps them juicy. Sometimes, although quite rarely, the fish is cooked whole, keeping its shape and removing the bones. The fish, cooked entirely with head and tail, symbolizes the integrity of the world or the completion of the business.

Chinese food Most Chinese food is very multi-component. Each dish uses a large number of parts, each of which is prepared separately, and only in the final everything is mixed together. A huge number of seemingly incompatible aromas and tastes of different products are organically mixed in Chinese cuisine into a single whole. For example, such combinations as “fish-flavored pork”, “fruit flavored beef”, sweet and sour cucumbers. The purpose of the art of cooking, as understood by the Chinese, is to hide the true aroma of the original product so that the guest does not guess what ingredients the dish consists of. The decoration and appearance of the finished dish serves the same purpose.

Chinese cuisine is impossible without spices: red, black, white pepper, ginger, garlic, star anise, cinnamon, bay leaf, nutmeg, wild garlic, herbs – basil, parsley, celery, cilantro, peppermint, dill and all types of onions. Soy sauce is very popular in China, with which rice is seasoned, as well as sesame oil, wine vinegar and maotai rice vodka. Another “seasoning” that Chinese chefs love to use is monosodium glutamate, an additive commonly found in packaged foods. It is absolutely harmless and acts primarily on the taste buds of the tongue. As they expand, they perceive more taste. It is important to note that the bad taste from MSG will also increase. This substance neutralizes unpleasant odors such as fish.

Mifeen noodles, Chinese cuisine Since ancient times, rice, wheat and soybeans have been cultivated in China. Rice is the main everyday food in China. Everything is eaten with rice, or rather everything is eaten with rice. This cereal is very rich in starch, that is, carbohydrates, proteins, vitamins, minerals and fiber, which makes it very useful. Rice contains B vitamins, vitamin E and PP, as well as minerals: copper, phosphorus, magnesium, iron, potassium, manganese, selenium and zinc. 100 g of raw cereals contains 4.1 g of protein. A mixture of rice, other cereals, honey and water was eaten by the ancient Olympians before the competition. Rice is easy to digest and can be stored for a long time.

Rice as an agricultural crop appeared about 10 thousand years ago due to the fact that melting glaciers left swampy lands in the area of ​​what is now India, Thailand and China. It was rice that grew best on silty soils. Excavations in the village of Hemudu, Zhejiang province in eastern China, indicate that rice cultivation in China began seven thousand years ago. The first written mention of rice dates back to 771 BC. (Book of Changes). Today rice is the food of three quarters of all inhabitants of the planet. In Asia, rice is a symbol of fertility and prosperity. There are about a thousand varieties of rice in China. Basically it is the so-called “short rice”, while in other Asian countries and India – long grain or “long rice”. In modern cuisine, rice is used as a side dish; rice flour is used to make mifen noodles, sweet cakes and some desserts, as well as vinegar, vodka, and yellow rice wine.

Chinese cuisine, mung beansNo less than rice, soy is used in Chinese cuisine. In general, different beans are used in Chinese cooking, these are mung, azuki beans, horse beans, peas and others. But soy is the main plant among legumes. It is distinguished from its counterparts by the low content of carbohydrates and the high content of proteins, oils, and calcium, which are much more in soy than in meat or milk. Soybeans began to be grown three thousand years ago and by now they have learned to use all the resources in this wonderful bean. Soy is used to make a sauce that is very often used in a wide variety of dishes and, above all, with rice, soy milk, flour, cottage cheese, and other products. Soy contains unique proteins that are superior in some respects to animal proteins. The oil contained in soybeans has components similar to fish lipids, vitamins C, B, and E, trace elements, lecithin, and choline. Soy is free of cholesterol and lactose. Daily consumption of soy sauce provides the body with riboflavin, vitamin B6, magnesium, copper, protein, iron, phosphorus, manganese, and niacin. Soy sauce is very salty, so it can be used in place of salt or with unsalted dishes. Tofu or doufu is bean curd, which is obtained by adding salt to soy milk.

The Chinese prefer pork from meat. This choice is not due to the taste of the meat, but rather to utilitarian and moral reasons. Pigs are easy to raise and feed with what is left after lunch; pigs are not used for work, so it is not a pity to use them for meat. Almost every Chinese family kept pigs in the last century. Even the hieroglyph “house” consists of the parts “pig” and “roof”. In the western regions of China, where the influence of Islam is strong, beef is preferred. Poultry meat is popular in all parts of the Middle Kingdom.

Contrary to popular belief, only a small proportion of Chinese people are vegetarians. Those who adhere to the Buddhist teachings to reduce the suffering of all living things mimic the taste and texture of meat using soy proteins and gluten obtained from wheat. There are even technologies for imitating seafood using plant substances. Chinese vegetarians, contrary to stereotypes, do not eat a lot of tofu, but get their nutrients from mushrooms, corn, beans, and a variety of vegetables.

Tea plays an important role in Chinese cuisine. Tea is good for digestion as it helps to digest fatty foods; it quenches thirst and perfectly complements the vitamin diet. Tea contains up to 500 different vitamins and minerals. However, speaking about tea in China, first of all we are talking about green tea and all kinds of its varieties. The Chinese also drink black tea, but they call it red. Red or, according to the European classification, black teas are rarely drunk in China, since there are fewer useful substances in such teas. Basically, Chinese red tea is prepared for export. What the Chinese consider black tea – pu-erh – has a very dark infusion and is prepared using a complex technology.

Chinese white and yellow teas are considered especially valuable. These are most often tips or the top leaf with a bud. This tea is harvested in the spring – in March-April, when the tea bushes start to sprout. Tea varieties differ in different provinces and parts of the country. So, in the southwest, in the Yunnan province, coarser tea is grown, it is used to prepare pu-erh tea, various varieties of red tea and pressed green teas. A little to the east, in Guangdong, oolongs are grown, a little to the north, in Fujian – the most famous oolong tea in China – Te Guanin or Iron Bodhisattva Guanin. This tea belongs to a special group of teas called oolong or oolong. These are medium fermented teas used in traditional Chinese tea ceremony. Tea – Chinese cuisineDried tea leaves are strongly twisted into balls or spirals, when brewed, they open and withstand up to 15-20 infusions. The aroma of such tea, especially if it is of good quality and fresh, changes from infusion to infusion, the floral notes in the aroma are replaced by spicy and tart, the infusion becomes darker with each subsequent infusion. Such high-grade tea is able to “pass” about three liters of hot water through ten grams of dry brew! However, the price of such tea can be one hundred or more dollars per hundred grams. Of course, this tea is drunk without sugar and sweets.

In the central part of China – in Sichuan, Hunnan, and Anhui – mainly green tea is grown. There are a lot of varieties of green tea and most of them appear due to special methods of drying or processing the leaves. From the northern part of China, tea is practically not grown but pressed tea is very popular in these places, especially on the border with Mongolia, in the steppe regions, where meat and fatty foods prevail. In these places, tea is prepared with milk, salt, and fat. There is a version that a similar method emerged from the need to “wash the dishes”. Indeed, after cooking a meat dish in a boiler, the fat is very difficult to peel off, and there is very little water. Thus, everyday necessity has shaped the tea preferences of the whole region.

Chinese cuisine has spawned a large number of small and large Chinese restaurants around the world. Naturally, scammers also took a closer look at this popularity. The characteristic features of improper preparation of traditional Chinese dishes in some supposedly “Chinese” restaurants are too fatty or too bland dishes. Otherwise, Chinese food is delicious and healthy. However, some dishes may be too spicy for the European stomach, so some adaptation period is required before traveling to China. In a Chinese restaurant, it will not be superfluous to clarify the composition of unfamiliar dishes. It is not worth eating at once and eating unfamiliar dishes a lot, even if you like their taste. Mindful of Chinese traditions, eat slowly, enjoying the skill of the chef and unique flavor combinations.

The names of some Ukrainian dishes can mislead tourists who speak other Slavic languages. How not get confused about the menu and what to try from Ukrainian cuisine?

Features of Ukrainian Cuisine

Ukrainian cuisine is delicious, hearty, and varied. It is even difficult to imagine that simple peasant dishes from their basis: they are prepared quickly and simply, and the result is excellent. The warm climate and fertile land played a role here. Thanks to this, cereals grow well in Ukraine, therefore, there are a lot of cereals and flour products in the national cuisine. In summer and autumn, a rich harvest of vegetables and legumes is harvested here – cabbage, beets, potatoes, carrots, zucchini, pumpkins, peas, beans. In addition, since the 19th century, Ukrainians have been growing sunflowers from which oil is made. They are fried in sunflower oil and seasoned with salads. Before the emergence of sunflower, rapeseed oil was used in Ukraine, and even more often – lard (melted pork fat). They are fried on lard even now, but this is more typical for home cooking.

Meanwhile, there are very few fried dishes in Ukrainian cuisine. Since everything was cooked in the oven, the products were boiled, stewed, or baked.

Meat – mainly pork and beef – was not eaten so often, so they tried to keep it smoked or dried for a long time. Garlic, horseradish, and herbs were used as aromatic additives: even now, when any spices are available, odorous, but not hot spices are chosen for Ukrainian dishes. Moreover, Ukrainian cuisine has absorbed the culinary traditions of neighboring countries. Therefore, in the Lviv region, they cook Polish flaks, in Bukovina – Moldavian hominy, in Transcarpathia – Hungarian goulash, and in the east of Ukraine – Russian okroshka. The dishes of Jewish cuisine have also taken root: for example, the Ukrainians have rethought the recipe for stuffed fish and add a little lard to the minced fish – it turns out juicy and tasty.

National Dishes of Ukraine

Salo is the main national food in Ukraine. Pork lard is salted, boiled, smoked, lard is melted from it, greaves are made, and ground with garlic. Today’s nutritionists disagree about this product, but it is known that lard contains valuable fatty acids, and there are relatively few unhealthy saturated fats. According to an anecdote, bacon causes sclerosis: ate a sandwich with bacon – and forgot about hunger for a long time.

Borsch – beet soup with meat broth. In Ukraine, red borscht is cooked in different ways: in some regions, beans are necessarily put in a saucepan, in others – prunes, in others – mushrooms, in fourths borscht is seasoned with flour, and in fifths – with smoked meats. Very often, a lek is added to the finished dish – crushed bacon with garlic, pepper, and herbs. It is customary to eat borscht with sour cream, and instead of bread, lean on donuts – soft buns, the crust of which is greased with vegetable oil and garlic.

Dumplings, or pies, are one of the most famous national dishes of Ukraine.

Dumplings are made stuffed with mashed potatoes, stewed cabbage, mushrooms, or meat, then before serving they are flavored with fried onions or cracklings – pieces of bacon fried to a crunch.

The filling can be sweet: from cottage cheese, cherries, blueberries, grated apples – sour cream is served with such dumplings. In addition, lazy dumplings are made: steep curd dough is cut into rhombuses or rolled into balls and boiled until tender.

Dumplings differ from other products made from unleavened dough with filling in shape: they look like a crescent. Often they pinch the edge in a special way as if braiding a pigtail.

Dumplings are pieces of unleavened dough boiled in water. They are eaten as a separate dish, seasoned with butter or sour cream, and sometimes added to a soup. Less often, dumplings are made with meat, cottage cheese, or berry filling.

Cheese is an important part of Ukrainian cuisine. You can’t make a banosh without fragrant cheese from goat or sheep milk, and vurdu – whey cheese – can be eaten just like that or used as a filling for dumplings. Two more dishes, although not related to the national cuisine, have long become the national food of Ukraine.

This is a Kyiv cutlet – a chicken fillet roll with a piece of butter inside rolled in breadcrumbs and deep-fried, as well as “Kyiv cake” – two layers of nut meringue fastened with buttercream.

Chicken Kyiv is prepared in many restaurants, and it is easier to buy a cake in a supermarket or pastry shop.


Snacks in traditional Ukrainian cuisine are mostly festive dishes. Cooking many meats was a way to preserve the product for a long time, and vegetable snacks, especially pickles, diversified the meal in winter or spring.

Saltison, or salceson, kovbik, kendyukh – boiled pork offal with garlic and spices, which are stuffed into the pork stomach and baked.

Gurka is a homemade sausage made from pork blood or offal. Rice, millet, or corn grits are also added to the minced meat.

Polyadvitsa – dried pork or beef tenderloin. This dish is traditionally prepared for Christmas.

Matsik is another type of jerky pork. The meat for it is coarsely cut, mixed with salt and spices, and then tightly placed in the pork stomach and dried for several months.

Wujenina – smoked meat.

Kryzhavki – cabbage pickled in vinegar. Usually it is pickled with beets, so the cabbage turns pink.

Mezhivo is a vegetable stew that can be prepared from zucchini, carrots, pumpkin, eggplant, and tomatoes. Cold mezhivo serves as an appetizer, hot – an independent dish or side dish.

Machanka is a cross between a thick soup and a sauce in which you can dip bread or pancakes. Machanka is made from finely chopped meat and onions, the broth is thickened with flour. Instead of meat, mushrooms are used, adding sour cream to the sauce.

Jellied meat, or dragal, is a cold snack made from boiled meat in a frozen concentrated broth. In Ukraine, pork jellied meat is often cooked, less often from beef or poultry. Serve it with horseradish or mustard.


The recipes for Ukrainian salads are ingenious but reasonable: everything that grows in the garden is used. And in the spring, when there are no fresh vegetables and stocks are running out, salads are made from boiled eggs, potatoes, and the first greens – for example, from wild garlic.

Mіzerіya is a salad of fresh cucumbers and herbs with sour cream, which is prepared in Western Ukraine and Poland.

Varya hutsulska is a healthy salad of boiled beets, beans and prunes, seasoned with vegetable oil.


In addition to borscht, other soups are brewed in Ukraine, as a rule, in meat broth. During Orthodox fasts, meatless soups are prepared.

Kapusnyak is a rich soup with fresh or sauerkraut. For density, it is seasoned with millet, mashed boiled potatoes, and sometimes flour.

Zeleniy borscht – soup with sorrel or other herbs (nettle, quinoa). Often, green borscht is boiled with the addition of beets.

Bograch – Transcarpathian interpretation of Hungarian goulash, thick beef soup.

Yushka – meat, fish, or mushroom broth, as well as liquid soup seasoned with vegetables or cereals. Yushka z lek is a soup with crushed bacon dressing.

Mushroom (mushroom) zupa, or mushroom yushka, is a popular porcini mushroom soup in the Carpathians.

Cold borscht – summer soup with beet broth, infusion, or kvass. Fresh cucumbers, boiled potatoes, hard-boiled eggs, finely chopped meat are poured with chilled broth.

Already at the table, the soup is seasoned with horseradish and sour cream, sprinkled with herbs, and sometimes finely chopped beet tops.

Yarinova zupa – vegetable soup.

For the soup, you can be offered knishi – round buns with unsweetened filling, or potaptsi – brown bread croutons.

Some common soups may be hidden behind unusual names. For example, in the Lviv region, the broth is called rosil, and green sorrel borscht is called kvask soup.

Meat Dishes

Unlike Russian cuisine, where meat is used little, Ukrainian cuisine has many recipes for meat dishes. The liver is a stew of meat with potatoes, beans, carrots, and onions. Sometimes cookies are cooked without potatoes, but then the popular tuber is served as a side dish. Chinakhi, or chanakhi, is a cookie-like dish common in Bukovina. Smazhenina – fried meat, usually pork, but in modern recipes and beef, lamb, chicken. Potatoes are sometimes fried along with meat. Sicheniki – cutlets from minced meat or fish. Grechaniki – cutlets, which include equally beef / minced pork and boiled buckwheat. Golubtsі – meat filling, wrapped in cabbage leaves. There are different recipes for stuffed cabbage: only minced meat, or meat with rice, or even thinly beaten pieces of meat can be wrapped in cabbage. Cabbage rolls are stewed with the addition of tomato paste and sour cream. Fried meat – fried meat, often ribs, with large beans, which is cooked in the western regions of Ukraine. Baked sponder – brisket (brisket) cooked in the oven or bacon, fatty meat with a lot of lard. The sponder is rubbed with salt, pepper, and herbs before baking. Platbands are thin pancakes in which different fillings are wrapped: minced meat from boiled meat or fish, stewed mushrooms, sweet cottage cheese, berries and fruits, jam. Krucheniki – delicious meat rolls. For their preparation, pork or beef tenderloin is cut into layers, beaten off and a filling is wrapped in each layer: mushroom minced meat, chopped egg with onions, rice, dried fruits. The finished rolls are fried and then stewed until tender.

Vegetables and Cereals

There are a lot of vegetable dishes in Ukraine. Vegetables, as a rule, are stewed or baked, but potatoes are fried, and boiled, and stewed, and baked, used to make the dough and as a filling. Deruni, or grated potatoes, kremzliki – grated potato pancakes. In the simplest version, potato pancakes are fried until golden brown and served with sour cream. In more complex recipes, potato pancakes are stuffed with minced meat, fried, and then baked in pots with mushrooms and sour cream. Kartoplyaniki, or lezhnі – zrazy from potato dough with meat, mushroom, or cabbage filling. Sticks, or sticks, are small oblong products made from potato dough. The sticks are boiled like dumplings or dumplings and poured with hot lard and fried onions. Cabbage is boiled – stewed cabbage baked with millet porridge. Often this dish is complemented with cracklings. Porridge has a place of honor in the national cuisine of Ukraine. But if buckwheat, wheat, or barley porridge is well known to everyone, then some cereal dishes can be tasted only in Ukraine.

Banosh, or banush, is a popular dish of the Ukrainian Carpathians, which is prepared from corn flour or cereals. During cooking, cream or sour cream is added to the porridge, and the finished banosh is sprinkled with cracklings and crumbled feta cheese. Kulesha and tokan dishes are similar to banosh.

Mamaliga is a steeply cooked corn porridge. Mamalyga can be crumbled and poured with hot milk, or it can be cut into layers, fried, and sprinkled with grated feta cheese. Mamalyga also serves as a classic side dish for fryptour – juicy stew (Bukovina also borrowed this recipe from Moldovan cuisine). And also hominy cakes can be used instead of bread. Kulish – millet porridge with bacon and fried onions. This porridge was cooked by Zaporozhye Cossacks, and now it is an integral part of Ukrainian cuisine. To make the porridge more satisfying, potatoes, carrots, mushrooms, and less often meat are added to it. Kutya is a special porridge made from whole wheat grains with poppy seeds, raisins, and nuts, which is prepared for Christmas. Buckwheat flour, like wheat and rye, was used to make lasanki – a type of pasta. Lasankas are given different shapes, sometimes they are just sheets of dough boiled in water.


The rivers of Ukraine are rich in fish, and therefore fish dishes are not uncommon in Ukrainian cuisine. Here you can taste something simple, like fried crucian carp, or complex dishes – stuffed pike, pike perch, or bream in sour cream sauce. Trout, or pstrug, is found in the Carpathian rivers. This valuable fish is boiled, fried, baked.

The Black Sea herring enters the waters of the Danube; in the Odessa region, it is called so – Danube. The Danube is salted like a common herring, or boiled with potatoes, seasoning the water for cooking with pepper and bay leaves.

And in Ukraine, crayfish are excellent cooked. They are boiled with herbs and roots and then served with garlic oil or sour cream sauce.


Among the traditional dishes in Ukraine, there are many sweet pastries. Especially a lot of sweets are baked at Christmas and Easter. Pirіzhki – products made from yeast dough with a filling, not necessarily sweet. For the dessert table, they make pies with poppy seeds, rhubarb, cherries, blueberries, viburnum, apples, cottage cheese. The most unusual of the sweet fillings are beans with raisins. Perekreklyenets is a yeast dough pie in which poppy, fruit, berry, or nut filling is laid out in several layers, interspersed with the dough. Different fillings are often put in one pie. Plyatski is a popular name for pies in Western Ukraine, in which the cakes are sandwiched with cream and other fillings. Plyatski are baked in rectangular forms, and served on the table cut into individual cakes. If the menu includes a dance with a lucer, you can safely order it for your child: a lucer is just a fudge. Sirnik is a delicious Western Ukrainian curd dough pie. The taste of cheesecake is decorated with berries, candied fruits, raisins, chocolate, nuts. And the most airy pies are obtained when mashed potatoes are added to the curd. Verguni, or pletuni, are crispy cookies made from thinly rolled yeast dough, which are fried on lard and sprinkled with powdered sugar before serving. Pundikas are donuts fried in vegetable oil or lard. Now they are made sweet, and earlier donuts were flavored with fried onions. Птисі – eclairs. Zavivanets – a roll of yeast dough with sweet filling: poppy, nut, berry.


What is cooked in the berry season, when the dumplings are stuck and the pies are baked? Of course, compotes and jelly. A cool sour drink made from red currants or cherries is what you need on a hot summer day. Butter is a product obtained by whipping butter from cream. The low-fat drink is rich in protein and is an excellent thirst quencher. Sour milk, sour milk, samokish – yogurt, which is obtained by fermentation with the help of lactic acid bacteria present in milk. Guslyanka is a thick drink made from fermented boiled milk, traditional for Carpathian cuisine. It can be called a drink conditionally, since the gargle is best eaten with a spoon. Varenets is a drink made from fermented baked milk. Tsibrey – kvass made from rye or oat flour, which is still prepared in the Carpathians. Uzvar – infusion or compote from dried apples, pears, plums. Traditionally, uzvar is made at Christmas, but it is also drunk in summer as a soft drink, and in winter it serves as a source of vitamins.

Of course, it is worth trying the healing mineral waters that are mined in Ukraine: “Truskavetska”, “Morshynska”, “Shayansku”. You can drink them constantly only as prescribed by a doctor, but if you buy them sometimes to quench your thirst, it will not hurt anyone. The most valuable water “Naftusya” is not bottled: it quickly loses its healing properties, and it is necessary to drink it right at the pump room in the resort of Truskavets.

Tips for Kids

When traveling around Ukraine with children, you don’t have to puzzle over how to provide baby food. Almost all the national food of Ukrainians is suitable for children and does not require adaptation. The list of dishes that should not be offered to a child is very short: smoked and jerky meat (wujenina, poladvitsya, matsik), pickled vegetables (kryzhavki), very fatty dishes (pork jellied meat, grease). We do not recommend ordering food with cracklings for younger children.

It is very easy to feed babies who are switching to adult food. In all restaurants, you can order light broth, vegetable soup, porridge, boiled potatoes, stewed vegetables.

Of course, not all Ukrainian dishes meet the principles of modern dietetics. But if you eat dumplings with potatoes or stewed potatoes with meat once or twice, you can hardly harm your health. And there are much more healthy dishes in the national cuisine. So that there are no problems with new food, offer your child fermented milk products every day – sour milk, guslian, varenets. You can buy the usual yogurt and kefir in supermarkets.

It is rare to meet a person who does not like fried fish. Thanks to our tips, you can cook fish fast, tasty and hassle-free!

  1. Fish is fried, sprinkled with salt, pepper and breaded in wheat flour.
  2. Products from the cutlet mass are also breaded in silt breadcrumbs in white breading before frying.
  3. To give the fish a more delicate flavor, you can moisten it with cold milk before breeding.
  4. Put prepared fish in a frying pan or baking sheet with well-heated fat and fry on the stove until a crispy crust forms on both sides.
  5. If the portioned pieces of fish have not been fried during the formation of the crust, they are placed in the oven for 5-7 minutes.
  6. You can fry fish in vegetable lard, hydro fat, ghee or vegetable oil.
  7. From vegetable fats the best for frying fish in this way are sunflower oil, olive oil and refined cottonseed oil.
  8. Can be used for frying fish and melted pork lard.
  9. Beef and lamb fat for frying fish in this way is usually not used, since these fats are not in harmony with the taste of the fish.
  10. The total duration of frying portions of fish is 10 – 15 minutes.
  11. Deep-fried fish is mainly fried, cut into fillets with skin or bey skin and without rib bones. The exception is small fish (navaga, smelt, hamsa, etc.), which are fried whole.
  12. Before frying, fish is breaded in flour, moistened in an egg and breaded in breadcrumbs or white breading.
  13. For deep fat, you can use vegetable oil (sunflower, cottonseed), vegetable lard, hydro fat.
  14. The best fat for deep-frying fish is a mixture of 60% hydro-fat and 40% vegetable oil, 1 since such a fat does not change its chemical composition when heated to a high temperature, as a result of which, when frying it, chad is formed, and fried products are of higher quality.
  15. The ratio of fat and simultaneously fried product in it must be at least 2: 1; the best ratio is 4: 1.
  16. Before frying, the fat is heated to a temperature of 170 -180 °.
  17. Breaded fish is dipped into the heated fat and fried until golden brown.
  18. The fried fish is quickly removed from the deep fat, transferred to a dry baking sheet or frying pan and, if the fish has not reached readiness, put it in the oven.
  19. The fish is deep-fried for 3 to 5 minutes and cooked in an oven for 5 to 7 minutes.
  20. After three to four frying times, the fat sometimes needs to be filtered through a metal sieve, as the charred particles of the breading left over from previous frying impairs the appearance of the fried fish.
  21. It is recommended to fry the fish just before serving it to the consumer.