Almost equal, and it is a big square pier.

The two directions are almost equal, and it is a big square pier with a white steamed bun on it, as white as if it had been soaked in lime water for three days.

The pier meat is introduced as follows:

Roudundun, pronounced ròu dūn dūn, is a Chinese word, which means to describe people who are fat or muscular.

The meat is introduced as follows:

Meat is a good source of various minerals, with high content of elements such as sodium, potassium, phosphorus, sulfur and chlorine, and rich in elements such as iron, copper, manganese, zinc and cobalt, but extremely low content of calcium. Soluble minerals (such as potassium and sodium) are easily lost with the juice during the freezing and thawing process of meat; Iron, copper, zinc and other minerals exist in combination with protein, which is not easy to be lost during processing.

The meat is introduced as follows:

The nutritional composition of meat varies with animal species, age, location and fat. The content of protein is generally 10 ~ 20%, in which the content of liver and other internal organs is relatively high, reaching more than 2 1%, followed by lean meat, with the content of 17%, in which beef is relatively high, reaching 20.3%, and fat meat content is relatively low, such as fat pork is only 2.2%, and meat protein is composed of.

Close to the needs of human tissues. Therefore, it has high physiological value and is called complete protein or high-quality protein. In the proportion of amino acids, except phenylalanine and methionine, which are slightly lower than the proportion needed by human body, the rest are sufficient.

In addition, meat also contains water-soluble nitrogen-containing extracts, including troponin, carnosine, creatine, creatinine, purine base, urea, amino acids and other non-protein nitrogen-containing leaching substances, which are the main source of the umami flavor of the broth.

The fat content varies greatly, the fat content is the highest, and the lean meat content is low, with an average of 10-30%, mainly triglycerides of various fatty acids, and a small amount of lecithin, cholesterol and free fatty acids. Cholesterol content in animal viscera is high, especially in brain, liver, kidney and lung.

The melting point of various animal fats is close to their body temperature because of their high melting point and low digestibility. The content of essential fatty acids in animal fat is generally lower than that in vegetable oil, and the content of saturated fatty acids is generally higher than that in vegetable oil. Therefore, patients with coronary heart disease, hypertension and the elderly should not eat more animal fat.