What is the name of the wood chips that are often served in dishes?

Cinnamon is a Tianlan cinnamon, and the Guangdong folk call it "Yin Xiang". It is a kind of cinnamon of the lauraceae family. It is produced in Guangdong, Fujian, Zhejiang, Sichuan and other provinces in China. It is used as an aromatic condiment, and cinnamon oil can also be extracted, which is an important spice in the food industry and is also used in medicine.

Plant form] Tianzhu Gui ("Sea Medicine Materia Medica"), also known as: mountain cinnamon, laurel ("Compendium"), soil cinnamon, soil cinnamon, wild cinnamon.

Evergreen tree, up to 17 meters tall. The bark is ochre black and fragrant. The leaves are alternate, and the branches are alternate at the tips;Slightly leathery;oblong or elliptic, 9 12 cm long, 3 5 cm wide, apex obtuse, base acuminate, entire, dark green above, shiny, slightly pale below;It has 3 outgoing veins from the base, and the main vein is divided into 1 2 pairs of lateral veins in the upper part;The petiole is smooth.

Flowers 5 6 in an umbel-shaped inflorescence, born in the leaf axils of new branches;The flowers are small, tubular at the base, the perianth is 6-lobed, 2-whorled, broadly elliptic or elliptic, the inner whorls are 3-lobe;Developed stamens, 9 pieces, arranged in 3 rounds, the outer 2 rounds of anthers introverted, no glands at the base of the filament, the 3rd round of anthers outward, with 2 glands at the base of the filaments, and 1 round of vestigial stamens in the innermost surface;Pistil 1, ovary superior, columella small. The berries are globose, dark purple, with a sepal tube at the base, entire. Flowering period is June.

The fruit ripens in December.

It grows in the mountains and gardens. It is distributed in Guangdong, Zhejiang, Hunan, Hubei, Sichuan and other places.

The fruit of this plant (cinnamon) is also used for medicinal purposes, which is described in detail separately.

Spatula. Spatula, a tool used to turn over raw materials when stir-frying, stir-frying, stirring rice, and shoveling pots and pods when cooking. It is generally made of wrought iron, stainless steel, and aluminum. There are large and small, and the larger ones used for cooking rice have long handles;Smaller ones for stir-frying.

Generally, according to the material, it is divided into wooden handle spatula, iron handle spatula, stainless steel spatula, plastic spatula, etc. There are also traditional spatulas, straight spatulas, leaky spatulas, etc.

It's called a shovel, a stir-fry spatula.

Do you see it's the same as your dish?

You take a look at this link.

I think it's just a matter of different names. FYI.

Stone cauliflower, also known as sea frozen cabbage, is also called staghorn cabbage in some places, transparent as jelly, crisp and tender in taste, can be mixed with a variety of cold vegetables, and can also be used for hot dishes around the edge decoration.

It is a plant that grows in the sea, called antlers. The names vary from province to province.

Stone cauliflower is superficial, but I think it is delicious .........

I'm drinking it right now, just brewed. I don't know what it was, but a friend sent it, saying that it was brought by a friend in Russia.

Cabbage (English name: cabbage, the original meaning is head, in Greek mythology, cabbage is said to be the sweat beads on the head of the main god Zeus, one of the oldest vegetables), also known as pimple white, scientific name Brussels sprouts, a common vegetable, about 90% of the ingredients are water, rich in vitamin C, cooked cabbage is rich in vitamin C, potassium and folic acid, ranking third in the best food recommended by the World Health Organization. Cabbage and green cabbage and pimple white are three kinds of dishes, pimple white tastes a little spicy, green cabbage looks like pimple white, but it doesn't taste spicy, cabbage is flatter than the other two from the side, and the other two are drummer than cabbage from which angle.

In Japanese, it is called kyabetsu), and some people in Guangxi are also called cabbage, and it is also called lotus white, lotus white, kohlrabi, etc., and the northeastern dialect calls it "gada bai (pimple white)", which belongs to the variant of cabbage.

We call it cabbage here, and cabbage.

In the south, it is called cabbage and cabbage. In the north, it is called kohlrabi, which is white.

Coptis chinensis! If it's bitter, it's Coptis chinensis.

Herbal tablets, brewed out are red, not tea taste, and have the effect of quenching thirst.

Some of the wood hearts can be made into tea. Sumu can replace tea, I don't know if this is it.

Not tea.

It should be a slice of traditional Chinese medicine.

The kind of food you are talking about is called 'fat cabbage', try to eat it sparingly, it is harmful to the body. Why consume it? Because 'fat cabbage' is a homonym for 'fortune', some people don't care about its harm out of psychological needs and begging for praise.

Shark fin, shark fin is like silk.