DOCSLIB.ORG

CHINATOWN1-Web

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
CHINATOWN1-Web 㑉ス⤇㔣╔╔㦓 Classic Hotpot Skewer Per Skewer ょ╔ £1.70 5 Skewer ╔ £7.90 13 Skewer ╔ £17.90 (Minimum Order 3 Skewer) Hot Dog Crab Stick 㦓⒎ 㨥⽄ Pork Luncheon Meat Konjac 㣙⏷㑠 ㄫ㲛ⰵ Beef Tripe Frozen Bean Curd ㇧⊇㮠 ⛕⛛⡍ Fish Bamboo Wheel Fried Bean Curd 㻓⿠ 㱵⛛⡍ Pig’s Intestine Broccoli ➪⒎ 㣩⹊⪀ Fish Ball Cuttle Fish 㲋㠜 ㄱ㲋呷 Prawn Ball Okra (Lady’s Fingers) 㥪㠜 ㎯ⷋ Fish Tofu Chestnut Mushrooms ⛛⡍㲋 ⺃㽳ㄫ⤙ ORIENTAL MOCKTAIL 㝎㓧㯥㊹ HOT DRINKS 㑆㯥 Tender Touch ⥏䧾㨔 £3.50 Peppermint Tea ⌍⧣␒ £2.00 /\FKHHDQGDORHYHUD Lemon Grass Tea 㦓ぱ␒ £2.00 Green Vacation⿖㓧⭯㋜ £3.50 /\FKHHDQGJUHHQWHD Lemon Tea ㆁを␒ £2.00 Jasmine Tea 䌪⺀⪀␒ £2.00 Pink Paradise ➻⨆㝢㜹 £3.50 :DWHUPHORQDQGDORHYHUD Brown Rice Tea ␄ゟ␒ £2.00 㠭㑓㎩⪋ Memories £3.50 Red Dates Tea ⨆㵌␒ £2.20 Watermelon and green tea. Grape Fruit Tea 䰔㽳␒ £2.20 MINERAL WATER ⷃ㐨㙦 SOFT DRINKS ⹲㯥 ⷃ㐨㙦 Still Water £2.00 Sparkling Water㱸㋽ⷃ㐨㙦 £2.00 Coke ⶙⹤ £2.80 Diet Coke ☱㜽⶙⹤ £2.80 DESSERT OF THE DAY 㝦♇ 7up㋡㥢 £2.80 Herbal Tea 㠩⹝⭀ £2.80 ⥆䌵⡾ Homemade Herbal Grass Jelly £2.80 Soya Milk ⛛Ⰰ £2.80 Silver Ear and Lily Bulb Soup 㯢✜⊇⧩㜶 £3.00 Green Tea ⿖␒ £2.80 Lychee Juice ⺁㺈㺏 £2.80 Aloe Vera Juice ⾵䍌㺏 £2.80 Plum Juice㚙み㜶 £2.80 Ύ&ƌĞĞtŝĮ͗ĂŽnjŝ/ŶŶ&ƌĞĞtŝĮ * Please note that dishes may not appear exactly as shown. Classic 1HZSRUW&W/RQGRQ:&+-6_7HO_ZZZEDR]LLQQFWFRP.com ⊔ᙐ㚱㱸➍㱉⍄ⳑ$OOULJKWVUHVHUYHG Noodle 奆 House Jiaozi / Wonton 儌㽳⒕㗐 Chicken & Shitake Mushroom Soup Noodles £10.50 Mixed Chengdu Dumpling with Spicy and ⛎⤙⬼㑠㜶ギ Fragrant Sauce㽻⧩㙦Ⱌ ^ĞƌǀĞĚŝŶƐĂǀŽƵƌLJďƌŽƚŚ͘ 3RUN)LOOLQJDQG3UDZQ)LOOLQJ £10.90 £9.50 Classic Chicken Noodles Mixed Wanton in Savoury Broth with ⸿㽳⬼⛃ギ Lever Seaweed 㽻⧩⒕㗐 dŽƉƉĞĚǁŝƚŚĂƌŽŵĂƟĐĐŚŝĐŬĞŶǁŝƚŚĐŚŝůůŝĞƐĂŶĚƐƉŝĐĞĚ͘ 3RUN)LOOLQJDQG3UDZQ)LOOLQJ £10.90 Zhajiang Noodles £9.50 Traditional Dumpling ⌝➝儌㽳 㷌Ⰸギ Topped with minced pork,ĨĞƌŵĞŶƚĞĚďĞĂŶƐĂƵĐĞ 3RUN)LOOLQJ £8.90 and salad. 9HJHWDEOH)LOOLQJ £8.90 Classic Wonton ⬋㱵⒕㗐 Dan Dan Noodles £9.50 ☇☇ギ 3RUN)LOOLQJ £8.90 ^ĞƌǀĞĚǁŝƚŚƉƌĞƐĞƌǀĞĚŵƵƐƚĂƌĚŐƌĞĞŶƐ͕ƐĞƐĂŵĞƐĂƵĐĞ͕ 3UDZQ)LOOLQJ £10.90 chili oil and marinated minced pork. ;sĞŐĞƚĂƌŝĂŶŽƉƟŽŶĂǀĂŝůĂďůĞͿ Chengdu Dumpling 㺵㙦Ⱌ Chef Special 㻙ⓠ㟺⮌ Salad & Small Dishes ២⏵ New Stewed Ribs Soup Noodles £10.50 3RUN)LOOLQJ £8.90 3UDZQ)LOOLQJ ⛎⤙㈉⤣ギ £10.90 Fried Platter 㚎㷌㊶㈐ Chongqing Noodles 㺺㎬㨏ギ £11.50 £12.90 Stewed with shitake mushroom and spices. ( Fried Chicken, Fried Calamari, Fried King Prawn, Dragon Wonton in Broth⽆⒕㗐 ^ĞƌǀĞĚǁŝƚŚƉƌĞƐĞƌǀĞĚǀĞŐĞƚĂďůĞƐ͕ƐĞƐĂŵĞƐĂƵĐĞ͕ĐŚŝůůŝŽŝů͕ Fried Sweet Potato) 3RUN)LOOLQJ £8.90 ŵĂƌƌŽǁĨĂƚƉĞĂƐĂŶĚŵŝŶĐĞĚƉŽƌŬǁŝƚŚĐŚĞĨƐƉĞĐŝĂůĐŚŝůůŝ Stewed Spicy Beef Soup Noodles £11.50 3UDZQ)LOOLQJ bean sauce. Cold Dish Platter ⹲⏵㊶㈐ £10.90 £12.90 㻓㚩㇧书ギ A popular spicy and numbing noodle originated from Chongqing ( Spinach Salad, Sweet and Sour Spare Ribs, SĞƌǀĞĚǁŝƚŚďĂŵƐŚŽŽƚĂŶĚďĞĞĨďƌŝƐŬĞƚ͘ Chengdu Dumpling in Broth㎥㜶㙦Ⱌ ƌŽŵĂƟĐ^ƉŝĐĞĚĞĞĨ͕WŽƚĂƚŽ^ůŝǀĞƌƐ^ĂůĂĚͿ ㎥㜶㙦Ⱌ 3RUN)LOOLQJ £8.90 Chengdu Dumpling in Broth Stewed Beef Shin Soup Noodles £12.50 9HJHWDEOH)LOOLQJ Thousand Century Eggs㚙⸿㊦☔ 3UDZQ)LOOLQJ £10.90 £8.90 £5.50 WƌĞƐĞƌǀĞĚĚƵĐŬĞŐŐƐŝŶƉŝƋƵĂŶƚƐĂƵĐĞ ⿦⏡件㇧乤 Stewed with carrot and turnip. Traditional Dumpling in Hot Broth㚙㜶⌝➝㙦Ⱌ Chengdu Dumpling㚐㺵㙦Ⱌ ŽĨƉŝĐŬůĞĚĐŚŝůůŝĞƐĂŶĚǀŝŶĞŐĂƌ͘ 9HJHWDEOH)LOOLQJ 3RUN)LOOLQJ £8.90 £8.90 Savoury Hot and Sour Soup Noodles £10.50 Potato Slivers Salad价⊖㟵⛛㙷 £4.90 9HJHWDEOH)LOOLQJ £8.90 㚙⸿➻ Chengdu Dumpling in Hot Broth 㚐㚙㜶㙦Ⱌ Seasoned with chilies and sichuan pepper dressing. dŽƉƉĞĚǁŝƚŚƉŝŐ/ŶƚĞƐƟŶĞƐ͕ƉƌĞƐĞƌǀĞĚŵƵƐƚĂƌĚŐƌĞĞŶƐ 9HJHWDEOH)LOOLQJ £8.90 㮚㓹Ⰻㅄ✜ Black Fungus Salad £4.90 and soybean. ;sĞŐĞƚĂƌŝĂŶŽƉƟŽŶĂǀĂŝůĂďůĞͿ 僸 ^ůŝƉƉĞƌLJǁŽŽĚĞĂƌĨƵŶŐƵƐǁŝƚŚŚŽƚƉŝĐŬĞĚĐŚŝůŝĞƐ Rice Wonton in Hot Broth 㚙㜶⒕㗐 and a coriander garnish. Pickled Yard Long Beans ' Lo' Noodles £9.50 3RUN)LOOLQJ £9.90 Potato and Spare Ribs Rice 㟵⛛㔑㈉⤣➙ 㚙⛛Ⱋ㑠ㄯ⹚ギ £9.50 3UDZQ)LOOLQJ £10.90 Spinach Salad ⯾㺏⏎⏵ £4.90 ƌĂŝƐĞĚǁŝƚŚƐƉŝĐĞĚĂŶĚƐĞĂƐŽŶŝŶŐ͘ ^ĞƌǀĞĚǁŝƚŚDŝŶĐĞĚWŽƌŬ͘;sĞŐĞƚĂƌŝĂŶŽƉƟŽŶĂǀĂŝůĂďůĞͿ ^ĞĂƐŽŶĞĚǁŝƚŚƐŽLJƐĂƵĐĞ͕ŐŝŶŐĞƌĂŶĚǀŝŶĞŐĂƌ͘ Reddish Pork Belly Rice ⨆㔑㑠➙ £9.50 㜽╽㈉⤣ Braised Aubergine `Lo' Noodles £9.50 Reddish Ribs £6.00 ƌĂŝƐĞĚƉŽƌŬďĞůůLJǁŝƚŚĂƌŽŵĂƟĐƐƉŝĐĞĚ͘ ⨆㔑㎑㽳⹚ギ FOOD ALLERGY NOTICE ^ǁĞĞƚĂŶĚƐŽƵƌŇĂǀŽƌĞĚ͘ ƌĂŝƐĞĚĂƵďĞƌŐŝŶĞǁŝƚŚƚƌĂĚŝƟŽŶĂůƐĞĂƐŽŶŝŶŐ͘ Braised Aubergine Rice ⨆㔑㎑㽳➙ £9.50 ➻㸘㇧㑠 Please be advised that food prepared Steamed Coated Beef £6.50 ƌĂŝƐĞĚĂƵďĞƌŐŝŶĞǁŝƚŚƚƌĂĚŝƟŽŶĂůƐĞĂƐŽŶŝŶŐ͘ Braised Pork Belly ' Lo' Noodles £9.50 here contains these ingredients: ŽĂƚĞĚǁŝƚŚƐŽŌƌŝĐĞĐŽĂƟŶŐ͘ ⨆㔑㑠⹚ギ Stewed Spicy Beef Brisket Rice 㻓㚩㇧书➙ £12.50 Aromatic Spiced Beef Ⰸ㇧㑠 Ɣ&HUHDOVFRQWDLQLQJJOXWHQ Ɣ6R\D £6.50 ƌĂŝƐĞĚƉŽƌŬďĞůůLJǁŝƚŚĂƌŽŵĂƟĐƐƉŝĐĞĚ͘ SĞƌǀĞĚǁŝƚŚďĂŵƐŚŽŽƚĂŶĚďĞĞĨďƌŝƐŬĞƚ͘ Simple and delicious. Ɣ6HVDPHVHHGV Ɣ3HDQXWV Fried Egg and Tomato Noodle £9.50 Classic Chicken Rice ⸿㽳⬼⛃➙ £9.50 Silky Tofu in Pickled Chillies & Vinegar ⼅⊖⛛⡍ dŽƉƉĞĚǁŝƚŚĂƌŽŵĂƟĐĐŚŝĐŬĞŶǁŝƚŚĐŚŝůŝĞƐĂŶĚƐƉŝĐĞĚ͘ Ɣ6XOSKXUGLR[LGH Ɣ(JJV £4.90 㣩⨆㖻⭻☔ギ dŽƉƉĞĚǁŝƚŚƉŝĐŬůĞĚĐŚŝůůŝĞƐΘǀŝŶĞŐĂƌ͘ Ɣ&UXVWDFHDQV Ɣ)LVK ^ŽƵƉŶŽŽĚůĞƐƚŽƉƉĞĚǁŝƚŚĨƌŝĞĚĞŐŐĂŶĚƚŽŵĂƚŽ͘ Stewed Beef Shin Soup with Rice ⿦⏡件㇧乤➙ £11.50 ⼅⊖㣩㎛ Ɣ0ROOXVFV Ɣ/XSLQ Fresh Celery in Sesame Sauce Stewed with carrot and turnip. Mixed with sesame sauce. Ɣ0XVWDUG Ɣ0LON £4.90 Mapo Tofu with Rice ⿳㋇⛛⡍➙ £9.50 House Special Baozi 㑉ス⤇㔣⊪㽳 Ɣ&HOHU\ Ɣ1XWV Seaweed Salad 㚚㑖⦽▞ DĂƉŽƚŽĨƵǁŝƚŚŵŝŶĐĞĚƉŽƌŬ͘;sĞŐĞƚĂƌŝĂŶŽƉƟŽŶĂǀĂŝůĂďůĞͿ Simple and delicious. Pickled Yard Long Beans with Rice 㚙⛛Ⱋ㑠ㄯ➙ £9.50 㑉ス⤇㔣⊪㽳 㚎㷌⬼ⶹ £5.50 House Special Baozi ^ĞƌǀĞĚǁŝƚŚDŝŶĐĞĚWŽƌŬ͘;sĞŐĞƚĂƌŝĂŶŽƉƟŽŶĂǀĂŝůĂďůĞͿ Customers are advised to notify the waiting staff upon Crispy Fried Chicken A. Pork baozi £3.00 ordering of any allergies and ingredient enquiries. £5.50 㲋㦓⬼㙷➙ Crispy Fried Calamari Rings㚎㷌噱㲋㐤 Fish-fragrant Chicken Sliver with Rice £9.50 B. Vegetable baozi £3.00 ^ĞƌǀĞĚǁŝƚŚĐŚŝĐŬĞŶƐůŝǀĞƌĂŶĚĮƐŚĨƌĂŐƌĂŶƚƐĂƵĐĞ͘ 㚎㷌㥪㎲ £5.50 C. Pork Baozi with fried sweet potato £4.50 Crispy Fried King Prawns ⾻㑠㨏ゟ㻂 0LQLPXPFKDUJHSHUKHDG9$7LQFOXGHG D. Vegetable baozi with fried sweet potato £4.50 Millet Porridge with Frangrant Pork £6.90 £3.00 ^ĞƌǀĞĚǁŝƚŚĨƌĂŐƌĂŶƚƉŽƌŬ :HRQO\DFFHSWFDVKDQGFDUGVZLWK&KLSDQG3LQ Crispy Fried Sweet Potato 㦓㷌㝦㗧㝫 ⾻㑠⧣㮠⍩ £4.50 :HFDQQRWJXDUDQWHHWKDWRXUGLVKHVDUHFRPSOHWHO\IUHHRIQXWV Lotus Steamed Bun Plain Millet Porridge 㨏ゟ㻂 㽮㐹㬞㑠╔ £5.50 DQGRWKHULQJUHGLHQWVWRZKLFKVRPHFXVWRPHUPD\EHVHQVLWLYH Cumin Lamb Skewer ^ĞƌǀĞĚǁŝƚŚĨƌĂŐƌĂŶƚƉŽƌŬĂŶĚĨƌŝĞĚƐǁĞĞƚƉŽƚĂƚŽ͘ 3OHDVHEHDZDUHWKDWVRPHGLVKHVPD\FRQWDLQERQHV A. 3 skewer £5.00 Classic Steamed Plain Lotus Bun ⧣㮠⍩ £4.00 7KHPDQDJHPHQWUHVHUYHVWKHULJKWWRUHIXVHDGPLVVLRQ B. 6 skewer £8.50 Vegetables ു҅ C. 9 skewer £12.50 D. 12 skewer £16.50 Pak Choi with Oyster Sauce 卤㱵⊅⏵ £6.90 = Mild = Spicy =Very Spicy = Vegetarian = Mild = Spicy =Very Spicy = Vegetarian Pak Choi with Garlic Sauce 㚚㑖⊅⏵ £6.90 = BaoziInn Recommended Ύ&ƌĞĞtŝĮ͗ĂŽnjŝ/ŶŶ&ƌĞĞtŝĮ * Please note that dishes may not appear exactly as shown. = BaoziInn Recommended Pak Choi with Special Chilli Oil ⨆㱵⊅⏵ £6.90.
Load more

Recommended publications
  • Decorate with Basic Garnishes
    Youth Explore Trades Skills Baker Decorate with Basic Garnishes Description In this activity, students will identify, make, and select a variety of basic garnishes for decorating baked goods. This includes the writing of a basic greeting on a cake. This activity can be paired with the Make Cupcakes or Make Holiday or Themed Cookies Activity Plans. Lesson Objectives Students will be able to: • understand the meaning of garnish as pertaining to baked goods and pastry • decide what kind of garnish is appropriate • make a simple paper cone for piping • apply garnish as appropriate for specific products • understand and practise basic baked good presentation, and • prepare various garnishes such toasted nuts and seeds; fruit zest, whipped cream; and chocolate. Safety Considerations Basic food and kitchen safety Assumptions The student understands ingredient measurement, food handling safety, and appropriate clothing and personal attire in kitchens. Terminology Garnish: An adornment or embellishment that decorates a food item. Marzipan: A pliable mixture of almond paste and sugar that can be moulded into shapes used as a decoration. Paper cone: A triangle of parchment paper cut and shaped to make a conical icing bag. Piping: The action of squeezing a garnish through a cone to write a message on a cake or make a decorative border. Rolled fondant: A pliable mixture of sugar and gums, often used to decorate cakes; also coloured and dried to make decorative shapes Royal icing: A simple decorating icing that can be piped—typically used for decorating cakes and cookies. Zest: The thin outside skin of a citrus fruit. This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License unless otherwise indicated.
    [Show full text]
  • Seafood & Pepper Skewers
    SEAFOOD & PEPPER SKEWERS Total Time Serving & Size 50 MIN. 1 SERVING (1 SKEWER, 1/2 CUP RICE) Difficulty A spicy & tasty entrée, made simply, with a DIFFICULT variety of seafood and peppers -- grilled just the way they'll like it, served on a bed Yields of yellow rice. 24 INGREDIENTS WEIGHT MEASURE Pace® Picante Sauce- Mild 5 cups Nutrition Facts shrimp, large, peeld, deveined 3 lb. 1 SERVING (1 SKEWER, 1/2 Serving Size CUP RICE) scallop 3 lb. Amount Per Serving Calories 279 whitefish, fillet(s), cut into 3" pieces 3 lb. % Daily Value Total Fat 4.4g 7% lime, cut into 6 wedges 8 ea. Saturated Fat 0.7g 4% Cholesterol 107mg 36% jalapeño pepper, chopped 18 oz. 24 ea. Sodium 1274mg 53% vegetable cooking spray, as needed Total Carbohydrate 32.1g 11% Dietary Fiber 3.4g 14% saffron rice, cooked 69 oz. 3 qt. Protein 26.4g 53% lime, cut into 6 wedges 4 ea. Vitamin A 9% Vitamin C 31% Calcium 6% Iron 12% cilantro, sprigs 24 ea. INSTRUCTIONS 1. In shallow shallow, half-size hotel pan, gently toss together Picante Sauce, shrimp, TIP scallops and fish to coat well. Cover and refrigerate. CCP: Refrigerate below 40°F at least 2 hours before using as directed. Red chili peppers may be used in place of jalapeno peppers. 2. Alternately thread seafood, fish, limes and peppers on 24 long, soaked wooden skewers. Brush with marinade. Spray with non-stick cooking spray. Grill or broil on lightly oiled rack 10 minutes or until done, turning often and brushing with additional marinade.
    [Show full text]
  • Double X-Small Double Small Double Medium Double Large Double X-Large COPPERS and BRASSES
    COPPERS AND BRASSES Double X-Small Double Small Double Medium Double Large Double X-Large COPPERS AND BRASSES Double is an exploration in extremes. The family evolves in a linear way but on two axis at the same time. The heavier it gets, the wider it gets. Therefore, the styles in this display typeface define the way they want to be used. If you want to make sure your text always overflows, use the X-Large. If you want to make sure your text always feels like too few words, use the X-Small. The choice is yours. Double — coppersandbrasses.com 2 COPPERS AND BRASSES FAT Fruiterie Truite Espresso shot Mile End Street-Food Double — coppersandbrasses.com 3 COPPERS AND BRASSES BAGELS Is it Hot & Spicy ? Quartier Currywurst and Fries ENERGIZING MEAL Pindasaus ! Trinidad and Tobago QUICK AND EASY, MAKE IT AT HOME ! A lot of different ingredients Confectionné avec soin, directement de notre cuisine à votre porte Double — coppersandbrasses.com 4 COPPERS AND BRASSES Double X-Small Double Small Double Medium Double Large Double X-Large COPPERS AND BRASSES Uppercase ABCDEFGHIJKLM NOPQRSTUVWXYZ Lowercase abcdefghijklm nopqrstuvwxyz Default Figures 0123456789 Double X-Small 36 / 48 Double — coppersandbrasses.com 6 COPPERS AND BRASSES Troubleshooters Mysteriousness French-Canadian Environmentalist Quintuplicated Hypercriticism Autodestructing Double X-Small 72 / 82 Double — coppersandbrasses.com 7 COPPERS AND BRASSES Unresolvedness Straightjackets Tranquillization Whistle-Blowers Extinguishment Confrontational Hyperventilation Double X-Small 72 / 82 Double — coppersandbrasses.com 8 COPPERS AND BRASSES FLAMETHROWERS ENSHRINEMENT DISEMBARKMENT OBJECTIONABLY UNEXPENSIVELY OVERQUALIFIED SYNCHRONIZING Double X-Small 72 / 82 Double — coppersandbrasses.com 9 COPPERS AND BRASSES DEPOLYMERIZES LEISURELINESS HINDQUARTERS DECOMPOUNDING ACQUIESCENCES IMPERSONALISE VENERABLENESS Double X-Small 72 / 82 Double — coppersandbrasses.com 10 COPPERS AND BRASSES Street food is ready-to-eat food or drink sold by a hawker, or vendor, in a street or other public place, such as at a market or fair.
    [Show full text]
  • Free Download
    SISTER PUBLICATION Follow Us on WeChat Now Advertising Hotline 400 820 8428 AUGUST / SEPTEMBER 2017 Chief Editor Frances Chen 陈满满 Production Manager Ivy Zhang 张怡然 Designers Aries Ji 季燕 Joan Dai 戴吉莹 Contributors Alyssa Marie Wieting, Betty Richardson, Celine Song, Dominic Ngai, Erica Martin, Frances Arnold, Kendra Perkins, Leonard Stanley, Manaz Javaid, Nate Balfanz, Theresa Kemp, Trevor Lai Operations Shanghai (Head Office) 上海和舟广告有限公司 上海市蒙自路169号智造局2号楼305-306室 邮政编码：200023 Room 305-306, Building 2, No.169 Mengzi Lu, Shanghai 200023 电话：021-8023 2199 传真：021-8023 2190 Guangzhou 广告代理: 上海和舟广告有限公司广州分公司 电话：020-8358 6125, 传真：020-8357 3859-800 Shenzhen 广告代理: 上海和舟广告有限公司广州分公司 电话：0755-8623 3220, 传真：0755-8623 3219 Beijing 广告代理: 上海和舟广告有限公司 电话: 010-8447 7002 传真: 010-8447 6455 CEO Leo Zhou 周立浩 Sales Manager Doris Dong 董雯 BD Manager Tina Zhou 周杨 Sales & Advertising Jessica Ying Linda Chen 陈璟琳 Celia Chen 陈琳 Chris Chen 陈熠辉 Nikki Tang 唐纳 Claire Li 李文婕 Jessie Zhu 朱丽萍 Head of Communication Ned Kelly BD & Marketing George Xu 徐林峰 Leah Li 李佳颖 Peggy Zhu 朱幸 Zoey Zha 查璇 Operations Manager Penny Li 李彦洁 HR/Admin Sharon Sun 孙咏超 Distribution Zac Wang 王蓉铮 General enquiries and switchboard (021) 8023 2199 [email protected] Editorial (021) 8023 2199*5802 [email protected] Distribution (021) 8023 2199*2802 [email protected] Marketing/Subscription (021) 8023 2199*2806 [email protected] Advertising (021) 8023 2199*7802 [email protected] online.thatsmags.com shanghai.urban-family.com Advertising Hotline: 400 820 8428 城市家 出版发行：云南出版集团 云南科技出版社有限责任公司
    [Show full text]
  • The Art of Garnishing Foods Mildred B
    Volume 2 | Number 2 Article 9 2016 The Art of Garnishing Foods Mildred B. Elder Iowa State College Follow this and additional works at: http://lib.dr.iastate.edu/homemaker Part of the Home Economics Commons Recommended Citation Elder, Mildred B. (2016) "The Art of Garnishing Foods," The Iowa Homemaker: Vol. 2 : No. 2 , Article 9. Available at: http://lib.dr.iastate.edu/homemaker/vol2/iss2/9 This Article is brought to you for free and open access by the Student Publications at Iowa State University Digital Repository. It has been accepted for inclusion in The oI wa Homemaker by an authorized editor of Iowa State University Digital Repository. For more information, please contact [email protected]. THE IOWA HOJJ!EMA!l.ER 7 The Art of Garnishing Foods By MILDRED B. ELDER G OOD pictures deserve good frames, and the success of dinners depend largely upon the way in which they are put 011 to the table. Linens, glassware, china and silver all are necessary ac­ companiments and in the arrangement of foods in an attractive way, the artistic taste of the hostess is shown. In the modern table service garnishing forms an important part, for the eye must be saitsfied as well as the palate and the most delicious dish may not be enjoyed if its appearance is against it, therefore dainty ways of serving foods have a usefulness beyond their aesthetic value. A poor appetite is often tempted by a tastefully garnished dish when the same food carelessly served would seem quite unpalatable. Good food attractively served and garnished adds much to our sense of well being.
    [Show full text]
  • In English C Writing U
    U Writing C in nglish -VolumeE - XV/2016 U Writing C English -Volume XV/2016~ Preface to the Poetry Section “We don’t read and write poetry because it’s cute. We read and write This collection contains part of the fruits of our learning. Here you will poetry because we are members of the human race. And the human find the languages of simplicity and relative sophistication; throbbing race is filled with passion. And medicine, law, business, engineering, tales of love, loss, joy, rage, remorse, and so on; most importantly, you these are noble pursuits and necessary to sustain life. But poetry, will hear the rhythms of thirty beating hearts. However different they beauty, romance, love, these are what we stay alive for.” sound, they are the same in the sense that they hope those outpourings —John Keating, ‘Dead Poets Society’ of the soul might, at certain points, perhaps help prove how poetry keeps us alive. Similarly, we appreciate and attempt to write poetry not only for aesthetic pleasure or intellectual fireworks; we love poetry because it Thank you. shows us the breadth and depth of humanity. Poetry awakens the most innate human qualities in us, distils our human essence, and shows us Carren Wong, Gabrielle Tsui, Liz Wan what it truly means to be human. Editors Of course, being merely students, we are far from being able to demonstrate the divine qualities of poetry; rather, through learning to write poems, we have gained insight into the beauty and magic of acclaimed poetry, and by engaging with those masterpieces, we have found more and better ways to express ourselves.
    [Show full text]
  • Breakfast Healthy Salad
    MIE GORENG AKA FRIED NOODLES 76,543 BREAKFAST Chicken or vegetable fried noodle, poached egg, SALAD pickled vegetables and shrimp cracker POFFERTJES 67,890 CHICKPEAS SALAD 76,543 A dozen small pancakes, served with dusting sugar Enjoy onions, tomatoes and feta cheese combined BUBUR 56,789 with chickpeas and a light dressing NUTELLA PANCAKES (N) 76,543 Our Bubur is served with cakwe / youtiao - Youtiao, A stack of 4 pancakes with is a long goldenbrown deep-fried strip of dough CAESAR SALAD (N) 98,765 a sumptuous amount of Nutella commonly eaten in China and in other East and Baby romaine, parmigiana, sous vide egg, Southeast Asian cuisines. Conventionally, garlic bread, fried caper, parsley, crispy bacon, STUFFED PAPRIKA (V) 87,654 youtiao are lightly salted and grilled chicken and caesar dressing Filled paprika with steamed egg white, made so they can be torn lengthwise in two sautéed mushrooms and tomato. POMELO SALAD (V) 98,765 BANANA NUTELLA WRAP (N) 76,543 Pamelo with grilled chicken, coriander, ANANTARA EGG BENEDICT (P) 123,456 Chocolate-hazelnut spread covers a warm tortilla mint leaft, shallot and jim sauce 2 softly poached eggs, served on a layered rolled around a banana. Pan Fried to perfection sour dough toast with salad,Parma ham and For the sweet tooth amongst us served with a rich truffle hollandaise sauce HEALTHY to make the entire experience mesmerising ANANTARA BREAKFAST 123,456 2 eggs any kind ( Poached, sunny side up, scrambled) QUINOA AVOCADOSALMON 145,678 NASI BABI BALI (P) 67,890 2 slices of bacon, 2 grilled sausages, 2 hash brown, Quinoa, mixed with avocado, cherry tomato, basil Braised Pork Belly, Krupuk Bali, vegetables 2 pieces of sour bread, steak, grilled tomato, and grilled salmon flakes sautéed mushrooms, salad and baked beans EGG WHITE OMELETTE (V) 67,890 CHIRASHI 176,543 Egg white omelet, served with cherry tomatoes and MIE AYAM 67,890 Chirashi, also called chirashizushi (ちらし寿司) is one sautéed mushrooms - very low on cholesterol packed Mie ayam, mi ayam or bakmi ayam is a common of my favourite Japanese meals.
    [Show full text]
  • Ingredients Equipment
    Ingredients Equipment 1 cup long-grain white rice, uncooked Measuring cup(s) and spoons 2 cups whole milk Colander 2 cups heavy cream 1 medium and 1 large saucepan 1/3 cup sugar 1 stirring spoon and 1 slotted spoon 2 tablespoons unsalted butter Zester or grater 1 cinnamon stick (extras for garnish if desired) Whisk Zest of 1 lime* Small bowl 2 large egg yolks Serving bowl(s) (either 1 large or 6 small individual Ground cinnamon nonmetal bowls) Ground nutmeg (optional) Plastic wrap or aluminum foil * In Mexico, limón refers to a small, green fruit, similar to the limes found in the United States. However, in many other Spanish-speaking countries, it refers to the larger, yellow lemon. You can use either limes or lemons in arroz con leche. Both taste delicious! Note: This recipe requires the use of a hot stove and should be made with adult assistance and supervision. 1. POUR the rice into a colander and rinse it with cold water. Thoroughly strain the rice to remove excess water. 2. HEAT the milk to boiling in a medium saucepan. Stir in the rice. When the milk has reached a boil again, cover the saucepan and reduce the heat to low for 15 to 20 minutes. The rice should simmer until most, but not all, of the milk is absorbed. Continue to the next step, but take the rice off the heat when it finishes cooking. 3. While the rice is cooking, COMBINE the heavy cream, sugar, butter, cinnamon stick, and lime zest in a large saucepan and bring the mixture to a simmer.
    [Show full text]
  • Fried Rice + €2,00 Noodles with Soya Bean + €4,00 Last Order Is 15 Mins Before Closing
    Allergy Advice If you have any of below food allergies, please speak to a member of our staff before placing your order Nuts Milk Peanuts Sesame Soya Eggs Lupin Celery Gluten Fish Mustard Sulphur Dioxide Molluscs Crustaceans Main dishes do not include rice , white rice + €1,50 fried rice + €2,00 Noodles with soya bean + €4,00 Last order is 15 mins before closing For credit cards payments under €15, We will be charge €1 extra SPECIALITIES – SPECIALITEITEN A Spare -ribs on chiefs way ............................................... € 14,80 Travers de porc du chef Varkensribbetjes op chefs wijze B King Do Kwat (spare-ribs Peking style) …….……… € 14,80 Travers de porc à la façon "Peking style" Varkensribbetjes "Peking style" C Chicken with cashew nuts ………………….………... € 15,80 Poulet sauté aux noix de cachoux Kip met cashewnoten D Prawn with cashew nuts……...…….………………… € 19,80 Crevettes sauté aux cachoux Garnalen met cashewnoten E Chicken fillet on a hot pot ………...………..……...… € 15,00 Poulet à la "hot pot" Kippevlees in "stoofpotje" F Chicken with cashewnuts in Gon Boa sauce ( spicy).. € 15,80 Poulet sauté à la façon “ Sze Chuan” Kip met cashewnoten in Gon Boa saus G1 Chicken wings with ginger and spring onions ……... € 14,80 Ailes de poulet sauté au gingembre Kippevleugels met gember G2 Chicken wings on chiefs way …………..........…......... € 14,80 Ailes de poulet du chef Kippevleugels op chefs wijze G3 Chicken wings with madras curry sauce ........... € 14,80 Ailes de poulet à la sauce curry Kippevleugels met kerry saus G4 Chicken wings with pepper and salt ……......... € 14,80 Ailes de poulet avec poivre et sel Kippevleugels met peper en zout H Spare-ribs with pepper and salt …………........
    [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]
  • Study on Sodium Content in Local Foods
    Annex I Annex I: Sodium content in non-prepackaged foods by category Food category (Food items included) n Sodium (mg/100g) Avg Std Dev Min Max Condiments and sauces 30 1,183 1,137 310 4,600 Sauce for Siumei/Lomei meat (Charsiew/ Siumei/ Lomei sauce; Ginger puree/ Ginger and shallot puree) 6 2,885 1,495 310 4,600 Curry gravy (Indian; Japanese; Thai)(Solid included) 6 635 135 390 790 White gravy (including mushroom; corn; etc.)(Solid included) 6 485 75 410 580 Asian sauces (Vietnamese sweet and sour sauce; Sauce for nuggets) 6 1,300 597 400 2,100 Gravy for other meat (Black pepper; Onion; Brown) 6 612 229 380 880 Processed meat products 80 1,225 1,250 280 6,800 Siumei/ Lomei chicken (Soy sauce chicken meat) 7 570 262 320 970 Siumei/ Lomei duck/ goose ("Lo shui" duck/goose; Roasted duck/goose) 9 738 347 360 1,400 Other siumei/ lomei poultry ("Lo shui" pigeon; Roasted pigeon) 7 669 301 280 1,000 Siumei/ Lomei pork (Roasted pork/ Roasted suckling pig; "Barbeque" pork) 9 691 193 350 970 Other siumei/ lomei pork (Salted and smoked pork; "Lo Shui" pork meat (ear; trotter; tongue)) 7 1,199 475 590 1,800 product Asian preserved sausages (Canton-style pork sausage/ Liver sausage; Red pork sausage) 5 1,754 775 870 2,700 Western preserved sausages (Meat; Cheese; Cervelat; Pork; Chicken) 4 933 70 840 1,000 Ready-to-eat marinated offal (Ox offals; Chicken liver) 4 585 283 330 990 Ready-to-eat meat balls (Fish ball (fried/boiled); Beef/ Beef tendon ball; Meat stuffed ball; Cuttle 10 744 205 420 980 fish ball; Shrimp ball) Preserved fish and seafood
    [Show full text]
  • Strategi Pemasaran Bakso Ikan Tuna (Studi Kasus Pada Kelempok Cahaya Nur Di Kelurahan Sodohoa Kecamatan Kendari Barat Kota Kendari)
    STRATEGI PEMASARAN BAKSO IKAN TUNA (STUDI KASUS PADA KELEMPOK CAHAYA NUR DI KELURAHAN SODOHOA KECAMATAN KENDARI BARAT KOTA KENDARI) Marketing Strategy of Tuna Fish Ball in Sodohoa Village, West kendari District, Kendari (Case Study in Kelompok Cahaya Nur) Faija1, Nurdiana2 dan Sjamsu Alam Lawelle2 1) Mahasiswa Jurusan/Program Studi Agribisnis Perikanan FPIK UHO 2) Dosen Jurusan Agribisnis /Program Studi Agribisnis Perikanan FPIK UHO E-mail : [email protected] ABSTRAK Penelitian ini dilaksanakan pada bulan Oktober-November 2017. Tujuan dari penelitian ini adalah untuk mengetahui strategi pemasaran bakso ikan tuna pada Kelompok Cahaya Nur Kelurahan Sodohoa Kecamatan Kendari Barat Kota Kendari. Penelitian ini merupakan studi kasus. Data yang dikumpulkan dalam penelitian yaitu data primer mulai dari proses produksi sampai dengan pemasaran produk. Data tersebut diperoleh melalui wawancara dan dokumentasi. Data yang dikumpulkan yaitu: a) kekuatan (tenaga kerja terampil, harga produk, kualitas produk, memiliki pelanggan tetap), b) kelemahan (wilayah distribusi masih terbatas, belum memiliki label kemasan, minimnya pemanfaatan internet, minimnya kegiatan promosi), c) peluang (dekat dengan bahan baku, adanya dukungan dari pihak pemerintah, meningkatnya permintaan konsumen, keperluan tenaga kerja tercukupi), d) acaman (perubahan cuaca, pesaing usaha sejenis, perubahan selera konsumen, kenaikan harga BBM). Data yang diperoleh dianalisis dengan menggunakan analisis SWOT. Hasil analisis diketahui bahwa strategi pemasaran bakso ikan tuna yang
    [Show full text]