Food Strategy

       Christmas Meal is just like Chinese people eating New Year's Eve during the Spring Festival. Europeans and Americans also pay attention to a family reunion during Christmas, sitting under the Christmas tree and having a feast together. The custom of eating turkey for Christmas dinner began in 1620. The roasting process of Turkey is complex and tastes delicious and lasting. This custom prevails in the United States. The British Christmas feast is roast goose, not turkey. Australians love peace in the night, family members and family members to go to a restaurant to eat a big Christmas dinner, including Turkey, chicken, roast beef and pig leg is essential, accompanied by famous wine, eat everyone's joy.

 The expiration date is not a hard limit. The expiration date is a legal requirement to warranty that the food gets fresh to the final customer. Expiration dates often have a security margin to minimize the chances of food going bad before the expiration date.

       Roasting is a cooking method that uses dry heat where hot air envelops the food, cooking it evenly on all sides with temperatures of at least 150 °C (300 °F) from an open flame, oven, or another heat source. Roasting can enhance flavor through caramelization and Maillard browning on the surface of the food. Roasting uses indirect, diffused heat (as in an oven), and is suitable for slower cooking of meat in a larger, whole piece. Meats and most root and bulb vegetables can be roasted. Any piece of meat, especially red meat, that has been cooked in this fashion is called a roast. Meats and vegetables prepared in this way are described as "roasted", e.g., roasted chicken or roasted squash.

　　Staying hydrated has proven benefits for your mental and physical health. The National Academies of Sciences, Engineering, and Medicine recommends that men 19 and older consume 3.7 liters of water per day (15.5 cups) and women 19 and older consume 2.7 liters daily (11.5 cups). But can drinking cold water have a negative impact on your health?

　　A steak is a meat generally sliced across the muscle fibers, potentially including a bone. Exceptions, in which the meat is sliced parallel to the fibers, include the skirt steak cut from the plate, the flank steak cut from the abdominal muscles, and the Silverfinger steak cut from the loin and includes three rib bones. In a larger sense, there are also fish steaks, ground meat steaks, pork steak and many more varieties of steak.