在这个综合体的最基本是“饭”(谷物和其他淀粉类食物)，还有“菜”(蔬菜肉类食品)之间的分类。

At the base of this complex is the division between fan, grains and other starch foods, and ts 'ai, vegetable and meat dishes.

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烹饪增加了淀粉类食物的能量，如土豆，谷物，并能灭活某些食物中的毒素，从而增加了我们可食食物的范围。

Cooking increases the energy available from starchy foods such as potatoes and grains and inactivates certain food toxins, thereby increasing the range of foods available to us.

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热水会打断谷物中淀粉的分子链，将其裂解为一种类似糖的物质，称为麦芽汁。然后经过稀释、煮沸之后，麦芽汁被转移到一个酿造箱中。

The hot water will break down the starch in the grain, turning it into a sugary substance called wort, which is then diluted, boiled, and transferred to a fermentation tank.

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