Kitchen Side

Total Page:16

File Type:pdf, Size:1020Kb

Kitchen Side KITCHEN SIDE OLD FASHION BEIJING SOUP |tofu, bamboo, carrot, 4,20 egg, shitake D A WONTON SOUP|homemade Wan Tan with Pork and coriander, L 4,90 mushroom, pak Choi, egg pancake stripes A S tofu,pak choi and mushroom 3,90 + TOFU SOUP | P CHINACY SALAD |tofuskin with carrot and paprika U 4,90 Edamame, Fungus O S SEAWEED SALAD SHANGHAI STYLE | 5,20 pickled seaweed GUA BAO BAO ZI THE CLASSIC PORK 4,50 XIAO LONG BAO (3 pcs.) 5,90 braised pork belly, cucumber, carrot, peanuts, pickled soup dumplings with pork vegetables JIANG BAO (3 pcs.) 6,20 CRISPY CHICKEN 4,50 porkbelly with fermented soybeanpaste CAI BAO (3 pcs.) 6,20 crispy chicken, cucumber, carrot, red cabbage, homemade Mayo smoked tofu with pak choi and shitake VEGGIE 4,50 CHA SIU BAO (3 pcs.) 6,20 grilled pork with cantonese BBQ sauce eggplant, crispy cracker, szechuan sauce, carrot BAO ZI TRIO (3 psc.) 6,20 1 psc.Jiang Bao,1 psc.Cai Bao und 1 psc.Cha Siu Bao Some of our food contains allergens. Please speak to a member of staff or more information. All prices are in Euros including VAT. TAPAS/SIDE DISHES OH! HONEY WINGS 6,20 chickenwings with homemade honey sauce POPCORN CHICKEN 6,80 crispy chicken balls with homemade Mayo KIMCHEESY RICE BALL (3 pcs.) 6,20 Kimchi,Gouda,Rice,Sesam and Homemade figs Mayonnaise CHILI & PEPPER CHICKEN 6,80 chicken thighs with cucumber, szechuan pepper, chili sauce and peanuts CHINACY NOODLES 5,90 homemade noodle with onion oil, roasted onions and soy sauce egg DAN DAN DON 5,90 porkbelly ,shitake,carrot with fermented soybeanpaste ,Kewpie Mayo,Yuk Song,Rice "TAI TIAO" FISH & CHIPS 8,90 fried fish nuggets coated with dried seaweed, sweet potato fries and homemade Majo WONTON SZECHUAN STYLE (4 pcs.) 6,20 homemade Wontons with pork and coriander,szechuan chili- sesame sauce VEGGIE SPRING ROLL(2 pcs.) 4,80 smoked tofu, bean sprouts, carrots, wild garlic, cabbage EDAMAME 4,50 TIGERSKIN GREEN CHILLI PEPPER 5,20 green peppers szechuan style KAO FU 5,20 braised gluten cubes with shitake, fungus und lilly blossoms CRISPY TOFU 4,80 fried tofu with Teriyaki sauce CHUAN BEI BEAN JELLY 5,50 noodles from mung bean with szechuan chili sauce and peanuts SWEET POTATO FRIES 4,50 with homemade Mayo GYOZA (HOMEMADE POTSTICKERS) BEEF (4 pcs.) 5,80 VEGGIE (5 pcs.) 5,80 beef with onion, ginger, carrot chinese cabbage, shitake, tofu, ginger CHICKEN( 5 pcs.) 5,80 chicken with chinese cabbage, ginger, carrot Some of our food contains allergens. Please speak to a member of staff or more information. All prices are in Euros including VAT. DIMSUM (HOMEMADE) HA GOK (3 pcs.) 5,80 steamed dumplings with prawn, water chestnuts and bamboo HA GOK with wild leek (3 pcs.) 5,90 steamed dumplings mit prawn, water chestnuts and wild leek SIU MAI (4 pcs. ) 5,80 open faced dumplings with pork, prawns and shitake SU GOK (3.Stk) 5,80 Yams, shitake, carrots, smoked tofu, glass noodles, celery, ginger, corn DIMSUM MIX 14,90 2psc. Ha Gok,2 psc. Bärlauch Ha Gok,2 psc. Siu Mai und 2psc.Su Gok BLACK PEPPER BEEF|fried beef with black pepper sauce, vegetables 18,90 and rice SWEET SOUR SHANGHAI RIBS| pork ribs with dark sweet sour 15,90 sauce, rice SHANGHAI LIONS HEAD|braised meat balls, rice 14,90 GONG BAO CHICKEN | chicken, vegetables, peanuts, 14,90 S Gong Bao sauce, rice E H S crispy duck, vegetables, rice 17,90 I CRISPY AROMA DUCK| D FLAKY SALMON TERIYAKI|fried salmon, vegetables, N 17,90 I Teriyaki sauce, rice A SWEET SOUR TIGER PRAWNS| Tigerprawns, red sweet sour M 17,90 sauce,rice SZECHUAN MELANZANI |braised eggplant with szechuan 13,90 "Yu Xiang" Sauce WOK VEGGIES |fried mixed season vegetables, rice 11,50 FRIED NOODLES with vegetables /chicken/prawns 10,80/11,80/14,80 Some of our food contains allergens. Please speak to a member of staff or more information. All prices are in Euros including VAT. DESSERT MOCHI 2 pcs by choice 4,50 red bean, peanuts, matcha, taro ICECREAM 2 balls by choice 4,90 red bean, matcha, sesame, mango PERFECT MATCH - MOCHI & ICECREAM 4,70 1 mochi and 1 ice ball by choice NAI HUANG BAO 3 pcs 6,50 sweet Baozi with custard cream DRINK CARD COFFEE TEA CAPPUCCINO 3,50 GREEN TEA 3,50 CAFE LATTE 3,90 ROSE FLOWER TEA 3,70 ESPRESSO 2,30 CAMILLE GOJI BERRY TEA 3,70 DOUBLE ESPRESSO 3,20 JASMINE TEA 3,70 KLEINER BRAUNER 2,60 GENMAI TEA 3,70 GROßER BRAUNER 3,50 GINGER TEA 3,70 Some of our food contains allergens. Please speak to a member of staff or more information. All prices are in Euros including VAT. HOME MADE ICE TEA & LEMONADE CHINACY ICE TEA 0,50l 4,50 cucumbers, grapes, mint, jasmine tea PEACH OLONG ICE TEA 0,50l 4,50 peach, olong tea, lime, mint GREEN HORNET 0,50l 4,50 lemon, mint, elderflower syrup, jasmine tea PINK LADY LEMONADE 0,50l normal/ 0,50l sparkling 4,20/4,50 strawberry lychee lemonade GINGER EXPLOSION 0,50l 4,50 ginger, lemon, ginger syrup, soda SOFTDRINKS COCA-COLA, COCA-COLA ZERO,MISCHMARSCH FL 0,33 l 2,90 ALMDUDLER, FRUCADE FL 0,35 l 3,00 APPLE JUICE naturally cloudy 0,25 l 2,90 ORANGE JUICE 0,25 l 2,90 LYCHEE JUICE 0,25 l 2,90 MANGO JUICE 0,25 l 2,90 JUICE with SODA 0,25 l/0,50 l 2,50/4,50 JUICE with WATER 0,25 l/0,50 l 2,20/3,60 MINERAL WATER Vöslauer still |sparkling bottle 0,33 l/0,75 l 2,70/4,90 SODA WATER 0,25 l/0,50 l 1,70/3,20 SODA with LEMON/RASPBERRY/EDELFLOWER * 0,25 l/0,50l 2,10/3,50 CALPIS with SODA 0,25 l/0,50 l 2,90/4,90 CALPIS with WATER 0,25 l/0,50 l 2,60/4,50 WANG LAO JI (chinese herb lemonde ) 0,31 l 3,20 HAKUMA MATCHA Fl 0,33 l 3,50 *Jungendgetränk BEER STIEGL GOLDBRÄU draught beer 0,30 l /0,50 l 3,50/4,30 GRIESKIRCHNER dark beer bottle 0,50 l 4,50 STIEGL RADLER Lemon bottle 0,33 l 3,50 STIEGL PARACELSUS BIO ZWICKL bottle 0,33 l 3,60 TSING TAO BIER bottle 0,33 l 3,80 TSING TAO IPA bottle 0,33 l 3,80 bottle 0,33 l TSING TAO (Zero Alk.) 3,50 SPRITZER SPIRITS SPRITZER White 1/4l 3,10 PLUM WINE 0,1l 3,80 APEROL SPRITZ 4,50 LYCHEE WINE 0,1l 3,80 White Wine | Soda | Aperol | orange slice 1/4l HUGO SPRITZ 4,50 SAKE 0,1l 4,50 White Wine|Soda|elderflower syrup|mint 1/4l CHINACY SPRITZ 4,60 RICE BRANDY 2cl 3,50 White Wine | Soda | cucumbers | grapes | Mint 1/4l LYCHEE SPRITZ 4,60 GREY GOOSE VODKA 2cl 4,30 White Wine | Soda | Lychee | Lychee 1/4l PLUM BRANDY 2cl 4,50 WHITE WINE RED WINE GRÜNER VELTINER Zahel|vienna 1/8l / bottel 4,10/24 GRÜNER VELTINER BLAUER ZWEIGELT Christ|vienna 1/8l / bottel 3,90/23 Christ|Wien 1/8l / bottel 4,70/28 WIENER GEMISCHTER SATZ MEPHISTO Christ|vienna 1/8l / bottel 4,50/25 Christ|Wien bottel 48 ASIA CUVEE Mayer am Pfarrplatz|vienna 1/8l /bottel 4,30/25 LUNCH MENU Mo-Fr 11:30-17:00 Drink to the menu: Homemade Ice Tea 0,25 l + 1,50 BOWL soup of the day or soup of the day by choice CHA SIU RICEBOWL 8,90 grilled pork in cantonese BBQ sauce BLACK PEPPER BEEF RICEBOWL 10,40 SZECHUAN STYLE RICEBOWL 7,90 with chicken +1 /with beef +2,5 CHICKEN SWEET SOUR RICEBOWL 8,90 EGGPLANT RICEBOWL 8,60 SHANGHAI PORK BALLS RICEBOWL 8,90 SALMON TERIYAKI RICEBOWL 10,40 AROMA DUCK RICEBOWL 10,40 WOK VEGGIE RICEBOWL 7,90 with chicken +1 FRIED NOODLE 7,90 with chicken +1 /with prawns +2 GUA BAO COMBI BAO ZI QUARTETT 8,90 8,90 2 GUA BAO by choice with sweet potato 4 BAO ZI by choice with sweet potato fries or salad / fries or soup/salad of day soup of day U N E THE CLASSIC PORK JIANG BAO braised pork, cucumbers, carrots, Pork belly in fermented soybean paste M peanuts, pickled veggie CAI BAO O CRISPY CHICKEN smoked tofu, pak choi, shitake mushroom A crispy chicken, mayo, B CHA SIU BAO cucumbers, carrots, red cabbage grilled pork in cantonese BBQ sauce VEGGIE NAI HUANG BAO eggplant ,crispy cracker, sweet baozi with custard cream carrots, szechuan sauce Some of our food contains allergens. Please speak to a member of staff or more information. All prices are in Euros including VAT..
Recommended publications
  • 60 Volume #7 / Issue #2
    #60 VOLUME #7 / ISSUE #2 6 | Contributors 8 | Editorial 9 | Letter of the Month | Poem 10 | 二手车; Never Trust a Used Car Salesman 14 | Ode to a Second Hand Bike 18 | Second Hand Silk 24 | For Art’s Sake | Priceless & Timeless 25 | Stir it Up | Cracker! 26 | Sino Plonker; Glasses Run Red in China 28 | Strainer | Gaiwan and the Green House 29 | Let’s Get Physical | That’s Neat! 30 | Unleashed to Thrive | Are You Smart Enough to be Wise? 31 | Cherry Hog | Pets Need Dental Care Too 32 | The Italian Job 34 | Our Space 41 | The Index 50 | Bus Table 51 | Metro Map 52 | City Maps 56 | The Gavel | Second Hand Property Transactions in China Introducing some of our contributors, editors & designers Sponsor 主办单位 Our Editor-in-chief and Music Critic, Frank Hossack, has been a radio SinoConnexion 贺福传媒 host and producer for the past 30 years, the past 22 of which working in media in China, in the process winning four New York Festivals awards Publisher 编辑出版 for his work, in the categories Best Top 40 Format, Best Editing, Best The Nanjinger《南京人》杂志社 Director and Best Culture & The Arts. 贺福是我们杂志的编辑和音乐评论员,在过去的30年里一直从事电台 主持和电台制片的工作。在中国有近20年的媒体工作经验。工作期间 Operating Organization 运营机构 他曾经四次获得过纽约传媒艺术节大奖,分别是世界前40强节目奖, Nanjing Hefu Cultural Media Co., Ltd. 南京贺福文化传媒有限公司 最佳编辑奖,最佳导演奖以及最佳文化艺术奖。 Contributors 特约撰稿人 As an Australian journalist living in Nanjing for many years, Renee Gray Melissa Morgernstern has a background in research, print and online publishing, taking great pleasure in discovering more about Nanjing with every article. Alex Szabo 作为在南京居住多年的澳大利亚新闻工作者,Renee Gray有着调研 以及印刷品和线上出版物的工作背景。她总是乐于在每篇文章里发现 Columnists 专栏作家 关于南京的内容。 Ella Fisher Francesca Leiper Nick McBride is a Personal Trainer specialised in coaching young athletes Tim MacDonald as well as Director of MIM Sports Ltd., a UK owned business with offices in Nanjing and at home that provides quality sports kit and equipment in Nick McBride addition to running sporting academies in soccer, rugby, tennis and fitness.
    [Show full text]
  • DIM SUM HA GAO (4 St./ 4 Pcs.) SIU MAI (4 St./ 4 Pcs.) CHA SIU BAO (2
    DIM SUM Die Zubereitung dauert mind. 20 Min. Solange der Vorrat reicht! € D1 HA GAO (4 St./ 4 pcs.) 3,90 gedämpfter Reismehlteig mit Garnelen steamed dumplings filled with shrimps D2 SIU MAI (4 St./ 4 pcs.) 3,90 gedämpfte Teigpralinen mit Schweinefleisch und Garnelen steamed pasta skin filled with chopped pork and shrimps D3 CHA SIU BAO (2 St./ 2 pcs.) 4,20 gedämpfte Hefeteigbrötchen mit mariniertem Schweinefleisch steamed barbecue pork buns D4 SIU LONG BAO (4 St./ 4 pcs.) 4,20 gedämpfte Teigtaschen mit Schweinefleisch steamed pork buns D5 CHAI BAO (2 St./ 2 pcs.) 4,20 gedämpfte Hefeteigbrötchen mit Gemüse steamed buns with vegetable filling D6 DAU SA BAO (2 St./ 2 pcs.) 4,50 gedämpfte Hefeteigbrötchen mit süßer roter Bohnenpaste steamed buns with sweet red bean paste filling D7 LIN JONG BAO (2 St./ 2 pcs.) 4,50 gedämpfte Hefeteigbrötchen mit süßer Lotuspaste steamed buns with sweet lotus seed paste filling D8 ZI MA BAO (2 St./ 2 pcs.) 4,50 gedämpfte Hefeteigbrötchen mit süßer schwarzer Sesampaste steamed buns with sweet black sesame paste filling D10 YUK GAO (8 St./ 8 pcs.) 6,90 gedünstete oder gebratene Teigtaschen mit Schweinefleisch steamed or fried pork dumplings D11 CHAI GAO (8 St./ 8 pcs.) 6,90 gedünstete oder gebratene Teigtaschen mit Gemüse steamed or fried vegetable dumplings D12 TRY IT CLASSIC 4,90 Kombination aus fünf verschiedenen gedämpften Dim Sums: Yuk Gao, Chai Gao, Siu Mai, Ha Gao und Siu Long Bao combination of a variety of steamed Dim Sums: Yuk Gao, Chai Gao, Siu Mai, Ha Gao and Siu Long Bao D13 LO BAK GOU (3 St./ 3 pcs.) 5,00 gebratener Rettichkuchen mit getrockneten Garnelen & Lap Cheung fried chinese turnip cake with dried shrimps and chinese sausage D14 LO BAK GOU CHAI (3 St./ 3 pcs.) 5,00 gebratener Rettichkuchen mit Shiitake und Morcheln fried chinese turnip cake with shiitake mushrooms and morels D15 NO MAI GAI 6,00 gedämpfte Klebreistasche, gefüllt mit Hühnerfleisch, Shiitake, Lap Cheung, getrockneten Garnelen in Lotusblättern.
    [Show full text]
  • Regional Consultation on Safe Street Foods
    In recent years, “street foods” have assumed important cultural, economic and social dimensions. Civil and public health administrators have come to realize that “street foods” have significant economic potential, where food is made available at Regional consultation on affordable prices to the lower and middle-income groups, particularly the urban middle classes. Selling of food by street vendors also generates employment for the unskilled and safe street foods unemployed sections of societies. A comprehensive approach, based on ground realities, to meet the public health challenge posed by street foods’ consumption, is required. A positive attitude and intersectoral coordination among major stakeholders are required for safe street foods. This report on the Regional Consultation on Safe Street Foods Bangkok, Thailand, 20–23 June, 2011 provides information about the definition, content, regulation and monitoring aspects as well as the overall principles and practices of safe street foods, as existing in Asian countries. The report includes national roadmaps for strengthening / promoting safe street foods in Asia as identified by these countries. World Health House MAHIDOL Indraprastha Estate Mahatma Gandhi Marg UNIVERSITY New Delhi-110002, India SEA-NUT-184 Wisdom of the Land SEA-NUT-184 Distribution: General Regional consultation on safe street foods Bangkok, Thailand, 20–23 June, 2011 Organized by World Health Organization Regional Office for South-East Asia Food and Agriculture Organization Regional Office for Asia and the Pacific Institute of Nutrition, Mahidol University, Thailand © World Health Organization 2012 All rights reserved. Requests for publications, or for permission to reproduce or translate WHO publications – whether for sale or for noncommercial distribution – can be obtained from Publishing and Sales, World Health Organization, Regional Office for South- East Asia, Indraprastha Estate, Mahatma Gandhi Marg, New Delhi 110 002, India (fax: +91 11 23370197; e-mail: [email protected]).
    [Show full text]
  • China in 50 Dishes
    C H I N A I N 5 0 D I S H E S CHINA IN 50 DISHES Brought to you by CHINA IN 50 DISHES A 5,000 year-old food culture To declare a love of ‘Chinese food’ is a bit like remarking Chinese food Imported spices are generously used in the western areas you enjoy European cuisine. What does the latter mean? It experts have of Xinjiang and Gansu that sit on China’s ancient trade encompasses the pickle and rye diet of Scandinavia, the identified four routes with Europe, while yak fat and iron-rich offal are sauce-driven indulgences of French cuisine, the pastas of main schools of favoured by the nomadic farmers facing harsh climes on Italy, the pork heavy dishes of Bavaria as well as Irish stew Chinese cooking the Tibetan plains. and Spanish paella. Chinese cuisine is every bit as diverse termed the Four For a more handy simplification, Chinese food experts as the list above. “Great” Cuisines have identified four main schools of Chinese cooking of China – China, with its 1.4 billion people, has a topography as termed the Four “Great” Cuisines of China. They are Shandong, varied as the entire European continent and a comparable delineated by geographical location and comprise Sichuan, Jiangsu geographical scale. Its provinces and other administrative and Cantonese Shandong cuisine or lu cai , to represent northern cooking areas (together totalling more than 30) rival the European styles; Sichuan cuisine or chuan cai for the western Union’s membership in numerical terms. regions; Huaiyang cuisine to represent China’s eastern China’s current ‘continental’ scale was slowly pieced coast; and Cantonese cuisine or yue cai to represent the together through more than 5,000 years of feudal culinary traditions of the south.
    [Show full text]
  • FIC-Prop-65-Notice-Reporter.Pdf
    FIC Proposition 65 Food Notice Reporter (Current as of 9/25/2021) A B C D E F G H Date Attorney Alleged Notice General Manufacturer Product of Amended/ Additional Chemical(s) 60 day Notice Link was Case /Company Concern Withdrawn Notice Detected 1 Filed Number Sprouts VeggIe RotInI; Sprouts FruIt & GraIn https://oag.ca.gov/system/fIl Sprouts Farmers Cereal Bars; Sprouts 9/24/21 2021-02369 Lead es/prop65/notIces/2021- Market, Inc. SpInach FettucIne; 02369.pdf Sprouts StraIght Cut 2 Sweet Potato FrIes Sprouts Pasta & VeggIe https://oag.ca.gov/system/fIl Sprouts Farmers 9/24/21 2021-02370 Sauce; Sprouts VeggIe Lead es/prop65/notIces/2021- Market, Inc. 3 Power Bowl 02370.pdf Dawn Anderson, LLC; https://oag.ca.gov/system/fIl 9/24/21 2021-02371 Sprouts Farmers OhI Wholesome Bars Lead es/prop65/notIces/2021- 4 Market, Inc. 02371.pdf Brad's Raw ChIps, LLC; https://oag.ca.gov/system/fIl 9/24/21 2021-02372 Sprouts Farmers Brad's Raw ChIps Lead es/prop65/notIces/2021- 5 Market, Inc. 02372.pdf Plant Snacks, LLC; Plant Snacks Vegan https://oag.ca.gov/system/fIl 9/24/21 2021-02373 Sprouts Farmers Cheddar Cassava Root Lead es/prop65/notIces/2021- 6 Market, Inc. ChIps 02373.pdf Nature's Earthly https://oag.ca.gov/system/fIl ChoIce; Global JuIces Nature's Earthly ChoIce 9/24/21 2021-02374 Lead es/prop65/notIces/2021- and FruIts, LLC; Great Day Beet Powder 02374.pdf 7 Walmart, Inc. Freeland Foods, LLC; Go Raw OrganIc https://oag.ca.gov/system/fIl 9/24/21 2021-02375 Ralphs Grocery Sprouted Sea Salt Lead es/prop65/notIces/2021- 8 Company Sunflower Seeds 02375.pdf The CarrIngton Tea https://oag.ca.gov/system/fIl CarrIngton Farms Beet 9/24/21 2021-02376 Company, LLC; Lead es/prop65/notIces/2021- Root Powder 9 Walmart, Inc.
    [Show full text]
  • SOME QUALITY CHARACTERISTICS of FISH MEATBALLS
    GIDA (2015) 40 (2): 61-67 Araflt›rma/ Research doi: 10.15237/gida.GD14058 SOME QUALITY CHARACTERISTICS of FISH MEATBALLS MANUFACTURED with DIFFERENT VEGETABLE-BASED FLOURS Osman Kılınççeker* Department of Food Processing, Technical Sciences Vocational School, University of Ad›yaman, Ad›yaman, Turkey Gelifl tarihi / Received : 16.09.2014 Düzeltilerek Gelifl tarihi / Received in revised form :03.11.2014 Kabul tarihi / Accepted : 10.12.2014 Abstract In this study, effects of different plant-based flours and frozen storage on some properties of fish meatballs were evaluated. Some physical, chemical, and sensorial properties of raw and fried meatballs were determined. The lowest pH value was in raw sample with pepper seed flour, and the thiobarbituric acid values were low in sample with control, wheat, barley, oat, and pepper seed flours. Oat decreased moisture, whereas wheat, barley, and rye decreased more the oil content of fried meatballs. Wheat, rye, and seed flours increased a values of fried samples. Control, wheat, oat, and seed flours had high levels of b values. Thiobarbutiric acid and total volatile basic nitrogen values increased, whereas yield and moisture, appearance and odour scores of samples decreased during storage. However, they had acceptable levels. As the results, it was seen that wheat and pepper seed flours could be used in comparison with the other seed flours to enhance the quality of fish meatballs. Keywords: Fish meatball, vegetable-based flour, frozen storage, deep frying, quality BİTKİ KÖKENLİ FARKLI UNLARLA ÜRETİLEN BALIK KÖFTELERİN BAZI KALİTE ÖZELLİKLERİ Özet Bu çal›flmada, farkl› bitkisel unlar›n ve dondurarak depolaman›n bal›k köftelerde baz› kalite özellikleri üzerine etkileri araflt›r›lm›flt›r.
    [Show full text]
  • Irresistible Chinese Cuisine
    1 Irresistible Chinese Cuisine By: Yidi Wang Online: <https://legacy.cnx.org/content/col29267/1.4> This selection and arrangement of content as a collection is copyrighted by Yidi Wang. Creative Commons Attribution License 4.0 http://creativecommons.org/licenses/by/4.0/ Collection structure revised: 2019/05/21 PDF Generated: 2019/05/21 21:33:04 For copyright and attribution information for the modules contained in this collection, see the "Attributions" section at the end of the collection. 2 This OpenStax book is available for free at https://legacy.cnx.org/content/col29267/1.4 TABLE OF CONTENTS 1 Brief introduction 5 1.1 Introduction 5 1.2 Eight Regional Cuisine 6 1.3 Culinary Culture 13 Index 19 This OpenStax book is available for free at https://legacy.cnx.org/content/col29267/1.4 1.1 Introduction 1 Brief introduction Exhibit 1.1 Chinese Eight Regional Cuisines. Introduction to Chinese Cuisinology If I need to choose what kind of food I will be fed for the rest of my life, I will choose Chinese cuisine without any hesitation. - Yidi Wang Learning Objectives: • Capacity to integrate knowledge and to analyse and evaluate a Chinese cuisine at a local and global levels, even when limited information is available. • Capacity to identify the general type of a Chinese dish. • Capacity to appreciate the differences between Western and Chinese culinary cultures. • Capacity to comprehend basic principles of Anhui Cuisine. • Capacity to recognize some unorthodox Chinese dishes. Links and contents 1.1 Eight Regional Cuisines 1.2 Culinary Culture 6 Chapter 1 Brief introduction Introduction Chinese cuisine is an important part of Chinese culture, which includes cuisine originating from the diverse regions of China, as well as from Chinese people in other parts of the world.
    [Show full text]
  • Development and Evaluation of Fish Ball from Fish Powder Supplemented with Potato Flour
    J. Bangladesh Agril. Univ. 15(1): 95–102, 2017 ISSN 1810-3030 Development and evaluation of fish ball from fish powder supplemented with potato flour M. S. A. Chowdhury, M. N. Islam and M. A. Alim* Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh, *E-mail: [email protected] Abstract Fish ball was formulated with fish mince powder supplemented with potato flour along with other ingredients. Higher percentage of fish mince powder contained higher amount of protein, fat and ash but lower amount of total carbohydrate and moisture compared to that containing lower percentage of fish mince powder. The water absorption and frying time increased with the increasing percentage of fish mince powder. Fish balls prepared from the ingredients having 35% fish mince powder had the highest score in flavor rating and fish ball containing 30% fish mince powder had the highest overall acceptability. The scores on color and texture of fish balls prepared from all samples were almost same, but the scores on flavor and over all acceptability varied due to the fishy flavor because some of the panelist disliked the fishy flavor. While studying the storage period, there were no remarkable changes in case of color, flavor and texture of the prepared fish ball. No molds growth was noticed on the storage period of 90 days. So, the percentage of fish mince powder had no influence on the stability of the fish ball at room temperature. Keywords: Potato powder, Fish ball, Mrigal carp, Fish mince powder Introduction Fish is a good source of first class protein and lipid that contains omega-3 fatty acids, especially, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).
    [Show full text]
  • 54 Jerk Chicken Roti | 46 Tamarind Glazed Lamb Ribs
    JERK CORN | 38 CRISPY FISH TACOS | 54 jerk mayo, toasted coconut (V) red stripe battered cod fish, spicy escovitch (A) JERK CHICKEN ROTI | 46 HOT PEPPER SHRIMP | 55 grilled chicken, jerk mayo, paratha bread TAMARIND GLAZED LAMB RIBS | 78 SHISHITO PEPPERS | 30 pickled apricots, pistachio, coriander (N) blistered with jerk salt (V) BODY GOOD SALAD | 50 sucrine, shaved vegetables, sunflower seeds, carrot ACKEE HUMMUS | 42 miso vinaigrette grilled roti flatbread (V) KALE CAESAR SALAD | 52 shaved organic kale, jerk bread crumbs, halloumi SALT COD FRITTERS | 45 curry dipping sauce FRIED CHICKEN COCO BUNS | 18 pp scotch bonnet, pickle cucumbers, charred cabbage CALLALOO PHOLOURIE | 40 WATERMELON SALAD | 50 curry dipping sauce (V) feta, cucumber, kafir lime vinaigrette (V) 2 to 4 persons SLOW ROASTED GARLIC ROASTED LILY’S HOT PEPPER PIMENTO SHORT RIB | 360 LAMB SHOULDER | 420 LOBSTER (1kg) | 320 charred scallion, pick-a-peppa apricot chutney, pickled okra aromatic hot pepper sauce, gravy, mushroom salad & raita with lettuce cups fried buns, peanuts, shishito peppers (N) OXTAIL STEW | 150 rich gravy, broad beans, rice and peas WEST INDIAN CURRY PRAWNS | 145 buss-up shut, curry gravy, jasmine rice served with mango chutney, cucumber escovitch, and your RUM-CURED SALMON | 140 choice of Miss Lily’s side creamy quinoa, trinidadian calypso sauce, shaved apple salad (A) CURRY GOAT STEW | 160 boneless curried goat, irish potatoes, carrots, peas, 35 each steamed roti, jasmine rice RICE & PEAS WHOLE FRIED FISH ESCOVITCH | MP hellshire beach style, festivals FESTIVALS PAN ROASTED SEA BASS | 175 CHARRED CABBAGE coriander, scotch bonnet, jasmine rice SWEET PLANTAINS ITAL STEW | 95 sweet potato, yam, mixed peppers, carrots, red peas, BRAISED JAMAICAN GREENS coconut, steamed roti, jasmine rice JERK FRIES WITH SCOTCH VEGETARIAN CURRIED NOODLES | 95 BONNET MAYO snow peas, long beans, shishitos, peanuts, okra, coriander (V)(N) CRISPY OKRA & POTATO (A) Alcohol – (N) Nuts – (V) Vegetarian Organic All Prices inclusive of 10% service charge and 7% municipality fee.
    [Show full text]
  • Panko Encrusted Mangrove Snapper Florida Seafood at Your Fingertips LIVE!
    Panko Encrusted Mangrove Snapper Florida Seafood at Your Fingertips LIVE! Difficulty: Easy Ingredients: Total time: 15-30 minutes Panko Fried Fish: preparation, 5-10 minutes 1½ pounds mangrove snapper fillets (most white flesh seafood could be used as frying time a substitute) Serves: 2-4 1 box panko breadcrumbs 2 cups flour 1 cup milk 2 Eggs 2-3 cups canola or vegetable oil (volume varies on the size of your frying apparatus/method, this amount will be more than enough for a medium sized frying pan with oil to top off) A pinch of salt or a salty type seasoning to taste! Apricot Pineapple Sauce: 1½ cups canned pineapple chunks 1½ cups canned apricot halves 1/3 cup apricot preserves Instructions: Panko Fried Mangrove Snapper: 1. Portion, wash and dry your mangrove snapper fillets. The fillet may be prepared into cutlet sized chunks or nuggets depending on party’s preference. If the fillet is thick, you may be able to flatten the meat slightly with pressure from your hand while applying breading to ensure for a thoroughly cooked crispy bite! 2. Pour 1-2 cups of flour into a mixing bowl or container. 3. Crack 2 eggs into another mixing bowl and add ~1 cup of milk. Mix the milk and eggs with a fork until the mixture is uniform. 4. Pour 1/3rd – 1/2 box of panko breadcrumbs into another mixing bowl or container. Containers with a flat bottom are ideal to prevent tipping when @floridaseagrant breading. 5. Toss a few pieces of the snapper into the flour, make sure to thoroughly coat @floridaseagrant each piece until no portion of the flesh is exposed.
    [Show full text]
  • Board of Directors
    HAWAII FOODBANK Board of Directors BOARD OFFICERS Mark Tonini Ashley Nagaoka Jason Haaksma Hawaii Foodservice Alliance Hawaii News Now Enterprise Holdings Jeff Moken Chair Jeff Vigilla Patrick Ono Michelle Hee Hawaiian Airlines Chef Point of View Matson Inc. ‘Iolani School Christina Hause James Wataru Tim Takeshita Ryan Hew First Vice Chair United Public Enterprise Holdings Hew and Bordenave LLP Kaiser Permanente Workers Union, AFSCME Local 646 Beth Tokioka Blake Ishizu David Herndon Kaua‘i Island Utility Hawaii Foodservice Second Vice Chair Jason Wong Cooperative Alliance Hawaii Medical Service Sysco Hawaii Association Sonia Topenio Crystine Ito Lauren Zirbel Bank of Hawaii Rainbow Drive-In James Starshak Hawaii Food Industry Secretary Association Laurie Yoshida Woo Ri Kim Community Volunteer Corteva Agriscience Girl Scouts of Hawai‘i EXECUTIVE Neill Char PARTNERS BOARD ALAKA‘I Reena Manalo Treasurer YOUNG LEADERS HDR Inc. First Hawaiian Bank Chuck Cotton iHeartMedia Toby Tamaye Del Mochizuki Ron Mizutani Chair UHA Health President & CEO Dennis Francis AT Marketing LLC Insurance Hawaii Foodbank Honolulu Star-Advertiser Hannah Hyun Nicole Monton BOARD OF DIRECTORS D.K. Kodama Marketing Committee MidWeek D.K. Restaurants Chair Scott Gamble Good Swell Inc. Jay Park LH Gamble Co. Katie Pickman Park Communications Hawaii News Now Christina Morisato Terri Hansen-Shon Events Committee Chair Kelly Simek Terri Hansen & EMERITUS Hawaiian Humane Society KHON2 Associates Inc. ADVISORY BOARD Maile Au Randy Soriano Denise Hayashi Cindy Bauer University of Hawaii The RS Marketing Yamaguchi Surfing the Nations Foundation Group Hawaii Wine & Food Festival Jade Moon Kelsie N. Cajka Kai Takekawa Community Volunteer Blue Zones Project – Zephyr Insurance Peter Heilmann Hawaii Co.
    [Show full text]
  • Sichuanc Ookery
    Simple Cooking ISSUE NO. 79 Annual Food Book Review FOUR DOLLARS SSICHUAN CCOOKERY Fuchsia Dunlop (Michael Joseph, £20, 276 pp.). In 1994, Fuchsia Dunlop went to the provincial capital, Chengdu, to study at Sichuan University. But she al- ready knew that her real interest was that area’s cook- ing, a subject that might not have been taught where she was officially enrolled but certainly was at a nearby short-listed famous cooking school, the Sichuan Institute of Higher SOUTHERN B ELLY: THE U LTIMATE F OOD L OVER’S C OMPANION Cuisine. So, one sunny October afternoon, she and a TO THE SOUTH, John T. Edge (Hill Street, $24.95, 270 college mate set out on bicycles to find it. pp.). Although the phrase might lend itself to misread- We could hear from the street that we had arrived. Fast, ing, I mean nothing but respect (and refer to nothing but regular chopping, the sound of cleavers on wood. Upstairs, culinary matters) when I call John T. Edge “The Mouth in a plain white room, dozens of apprentice cooks in white of the South.” There are reasons beyond this book say overalls were engrossed in learning the arts of sauces. this, but—so far as supporting evidence is required—it Chillies and ginger were being pulverized with pairs of will certainly do. In these pages you will not only be taken cleavers on tree-trunk chopping-boards, Sichuan to the most interesting and plainly best Southern eater- peppercorns ground to a fine brown powder, and the students scurried around mixing oils and spices, fine- ies, no matter how lowly or obscurely located, but you tuning the flavours of the rich dark liquids in their will learn pretty much all there is to know about them crucibles.
    [Show full text]