Many of us like to dine out and treat ourselves to delicious food. We are used to choosing hearty fat-filled dishes and sugar-charged desserts, which are not easily cooked at home.

【小题1】 According to Economic Daily, low-calorie, low-fat and high-fiber meals have become popular in China’s restaurants and online delivery platforms.

【小题2】 According to a report released by a major online food delivery platform, the number of light meals ordered online also rose 75 percent from the previous year.

Having a light meal, however, doesn’t mean eating only vegetables. Different from the meat-free lifestyle, a typical light dish avoids oily, salty and spicy food. 【小题3】 Healthy nutrients are the theme of the light meal.

These dishes are useful for keeping healthy and controlling your weight. 【小题4】 Diners see it as “a great way to avoid bloating (变胖),’’ wrote the Telegraph.

These changes in eating behavior are connected to deeper changes in how people think about food, says Walter Willett, chair of the nutrition department at the Harvard T. Chan School of Public Health, US. “Diet quality, not quantity, is important for both weight control and long-term well-being,” Willett told The New York Times.

So next time you have a party with friends, try a light meal. 【小题5】

One research suggests that as much as 25% of apples, 20% of onions and 13% of potatoes grown in the UK are destroyed because they don’t look right. This means that producers’ efforts to meet stringent specifications from buyers can lead to perfectly eatable produce being thrown away before it even leaves the farm simply because of how it looks.

In recent years there has been a growing trend of selling such “ugly” fruit and vegetables, both by major supermarket chains, as well as special retailers(零售商)that sell boxes of such produce. And research has shown that 87% of people say they would eat imperfect fruit and vegetables if they were available. But other research indicates consumers can still be picky and difficult to predict. One study showed consumers are likely to throw away an apple with a spot, but would eat a bent cucumber.

So how can producers and retailers boost the amount of non-standard fruit and help that not only reaches our shelves, but also our plates? Our recent research suggests a specific channel for selling ugly produce would increase profits for growers, lower prices for consumers and boost overall demand for produce. Our research also shows that selling the ugly produce in this way is likely to increase total demand for fruit and vegetables, while also decreasing on-farm loss.

However, the growing market for ugly fruit and vegetables could be an economic threat to traditional retailers. It encourages new businesses into the market and could also limit the availability of “regular” produce because growers could become less stringent about ensuring produce meets traditional outside standards.

But there is a way for traditional retailers to add ugly produce into their product offerings alongside other produce without affecting their profits. By building on existing consumer awareness of the environmental benefits of ugly food, they could also compete in this growing market. This would possibly lead to less food waste and shortages.

Tea originated in China over two thousand years ago. Today, the country owns over 2,000 varieties of tea, differing in taste, sweet and purpose. Some teas, such as Huang Shan, refresh the sense of taste with their special flavor, while others, such as spicy chai, are added with spices (香料) .

China first started exporting tea during the Ming dynasty (1368—1644), and the drink has since come to lead humanity’s drinking habits far beyond Asia. It is the most widely consumed drink on Earth today, aside from water and coffee.

In Chinese mythology, tea was first discovered by Chinese Emperor Shennong (“Divine Farmer”) in 737BC， when a soft wind carried some leaves into a pot of boiling water. However, the oldest dependable evidence comes from ancient plant remains found in 2016 in Xi’an and western Tibet, showing that tea was grown at least 2,100 years ago during the Western Handy nasty when it was most likely used as medicine.

Generation after generation of tea makers experimented with different brewing (冲泡) techniques, leaves, and ceremonies, resulting in today’s tea culture full of life. There’s no doubt that China’s tea culture has become one of the most popular, diverse, and unique traditions in the world.

China is already the world’s largest tea exporter. The inclusion of the country’s traditional tea-making process on the UNESCO list will obviously generate practical benefits for tea makers in the country and across the world as more resources are given to protect and preserve such millennia-old tea culture and technical practices. As additional attention is brought to this traditional technique, the Chinese tea sector will further tap its potential and improve its growth.

As one of China’s oldest cultural practices, traditional tea processing techniques show the spirit of modesty (谦逊), peace, and comity (礼让). No matter your preference for green or dark tea, with milk or without, Chinese tea isn’t just brews. Instead, it is a bridge connecting different cultures and peoples.