Lin Zexu was ridiculed by foreigners for eating ice cream, what kind of famous dish did he give back

The dish that Lin Zexu gave to foreigners was Tai Chi taro paste, which is a famous dish in Fujian. The foreigner only saw a Taiji diagram on the dish, and did not find the heat and thought it was cold food, so he dug a spoonful with a spoon and put it in his mouth. As a result, these foreigners were all whitened by the hot eyes, and they were ugly.

Lin Zexu returned to the foreigners Tai Chi taro paste. This dish does not appear to be steaming hot on the surface, but it is actually very hot.

Served a dish of taro paste to foreigners The characteristic of this dish is that it looks like cold food, but it turns out to be hot, which makes foreigners so ugly.

Lin Zexu returned to the foreigners Tai Chi taro paste. The Tai Chi taro paste that has just come out of the cage is very hot, and it has the characteristics of being breathable, and the surface is covered with lard, so although it is not hot, it is actually very hot.

Tai Chi taro puree. The Tai Chi taro paste that has just come out of the cage is very hot, and the surface is covered with lard and does not emit heat, so foreigners think that the cold vegetables have been scalded.

Vegetable taro puree, and taro puree is not like other dishes steaming, at first glance it looks like a cold dish, and it will be very hot in the mouth.

The dish that Lin Zexu responded to was Tai Chi taro paste, although it didn't look smoking on the surface, it was very hot, and it would even burn your mouth.

Lin Zexu replied that the foreigner's dish is Tai Chi taro paste, which has the characteristics of being breathable, and the surface is covered with lard, so this dish is not hot, but it is actually very hot.

Fujian's famous dish - Tai Chi taro puree. Although the hot inside of the Tai Chi taro puree just out of the cage is very hot, the surface of the taro paste is not permeable to heat. Lin Zexu skillfully fights foreigners with Tai Chi taro paste, which has been passed down as a good story to this day.

When Lin Zexu was eating ice cream, he looked at it and was still steaming, Lin Zexu thought that this thing was very hot, so he blew it vigorously and put it in his mouth, and this scene was laughed at by Western Westerners, who felt that Lin Zexu had never seen the world, and the atmosphere was very embarrassing during the period.

Lin Zexu specially invited foreigners to eat, and the dish prepared for them was "Tai Chi taro paste", which on the surface looked like a cold dish, but in fact it was a hot dish, and it was very hot. The foreigners had never eaten this dish, and when they saw that it was not smoking, they thought it was not hot, so they hurriedly stuffed it into their mouths, and they all screamed.

Lin Zexu invited a foreigner to a dish called Tai Chi taro paste, which looks like a cold dish on the surface, but is actually a hot dish, and the hot foreigner's mouth hurts, and they scream one by one.

The name of this dish is Tai Chi taro paste, and when foreigners eat this dish, they make a lot of embarrassing actions and lose a lot of face to their country.

The white gas on the ice cream is formed when the water vapor in the air meets the cold ice cream and liquefies into small water droplets;

There is no white gas phenomenon in hot soup because the density of oil is smaller than that of water, and it floats on the surface of the soup, covering all the water vapor, hindering the evaporation of water, and there will be no white gas phenomenon

So the answer is: liquefaction; Evaporative endothermy

The air around the ice cream liquefies into small droplets when cold, thus forming "white gas"; Its essence is: gaseous steam beam bench gas liquid water, which belongs to the phenomenon of liquefaction, and this process needs to release heat;

The density of oil is smaller than that of water, so the oil will float on it when mixed together, which will hinder the evaporation of water, evaporation is a way of modification of steam jujubes, water needs to absorb heat in the process of vaporization, and the oak rock brigade will extend the heat preservation time of water

So the answer is: liquefaction; The latter

The white gas on the ice cream is formed when the water vapor in the air meets the cold ice cream and liquefies into small water droplets;

However, there is no white gas phenomenon in hot soup, because the density of oil is smaller than that of water, so the oil floats on the surface of the soup and covers all the water vapor, so it hinders the evaporation of water and does not appear white gas;

Therefore, the answer is: water vapor, liquefaction, and water vapor cannot be exothermic liquefaction

The white gas on the ice cream is formed when the water vapor in the air meets the cold ice cream and liquefies into small water droplets;

There is no white gas phenomenon in hot soup, because the density of oil is smaller than that of water, so the oil floats on the surface of the soup and makes a fuss, covering all the water vapor and hindering the evaporation of water, so there will be no white gas phenomenon;

The oil slick seals the heat in the soup and can't dissipate it, and the boiling water takes away the heat with the evaporation of water vapor, and the temperature will not exceed 100 because of the oil on the soup, and the water vapor can't be dissipated and can't take away the heat, so its temperature will exceed 100

Therefore, the answer is: the water vapor in the air liquefies when the popsicle is cold; The oil does not evaporate easily; The oil slick sealed the heat in the soup and let it go out

The white gas on the ice cream is formed by the water vapor in the air liquefied into small water droplets when the cold ice cream is met, while the hot soup does not have the white gas phenomenon, that is because the density of the oil is smaller than that of water, so the oil floats on the surface of the soup and covers all the water vapor, so it hinders the evaporation of the water and does not appear white gas;

So the answer is: liquefaction of water vapor in the air; The less dense oil floats on the surface of the soup and hinders the evaporation of the water