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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. -
Website About Chinese Food: Information Design Promoting Culture Identify by Website
Rochester Institute of Technology RIT Scholar Works Theses 2009 Website about Chinese food: information design promoting culture identify by website Xiaoqiu Shan Follow this and additional works at: https://scholarworks.rit.edu/theses Recommended Citation Shan, Xiaoqiu, "Website about Chinese food: information design promoting culture identify by website" (2009). Thesis. Rochester Institute of Technology. Accessed from This Thesis is brought to you for free and open access by RIT Scholar Works. It has been accepted for inclusion in Theses by an authorized administrator of RIT Scholar Works. For more information, please contact [email protected]. Thesis Documents for the Master of Fine Arts Degree Rochester Institute of Technology College of Imaging Arts and Sciences School of Design Computer Graphics Design Website about Chinese Food Information Design Promoting Culture Identify by website By Xiaoqiu Shan Spring 2009 Approvals Chief Advisor: Chris Jackson, Associate Professor, Computer Graphics Design Signature of Chief Advisor Date Associate Advisor: Marla Schweppe, Professor, Computer Graphics Design Signature of Associate Advisor Date Associate Advisor: Shaun Foster, Visiting Professor, Computer Graphics Design Signature of Associate Advisor Date School of Design Chairperson: Patti Lachance, Associate Professor, School of Design Signature of Administrative Chairperson Date Reproduction Granted: I, __________________________________________, hereby grant/deny permission to Rochester Institute of Technology to reproduce my thesis documentation in whole or part. Any reproduction will not be for commercial use or profit. Signature of Author Date Inclusion in the RIT Digital Media Library Electronic Thesis and Dissertation (ETD) Archive: I, __________________________________________, additionally grant to Rochester Institute of Technology Digital Media Library the non-exclusive license to archive and provide electronic access to my thesis in whole or in part in all forms of media in perpetuity. -
Chinese Cuisine the Most Common Way to Greet People Is to Say
Chinese Cuisine The most common way to greet people is to say nǐ hǎo 你好! • 25% of the world’s population • 7% of world’s arable land 民以食为天 nǐ chi fan le ma? 你吃饭了吗? Chinese food can be divided into 8 regional cuisines 34 provincial regions Common features of Chinese food Colour, shape, aroma & taste 8 regional cuisines Peking duck Shanghai snack (scallion, wrap, sauce ) 8 regional cuisines Shandong Cuisine Stewed Meat Ball Lion's Head Meatballs Yellow River Carp in Sweet and Sour sauce 8 regional cuisines Sichuan Cuisine Hot Pot Sichuan cooks specialize in chilies and hot peppers and Sichuan dish is famous for aromatic and spicy sauces. 8 regional cuisines Sichuan Cuisine Kung Pao Chicken Mapo Dofu 8 regional cuisines Roasted Piglet Cantonese Cuisine Shark Fin Soup Steamed Sea Bass 8 regional cuisines Cantonese Cuisine Dim Sum Jiangsu 8 regional cuisines Cuisine Jiangsu Cuisine Fujian Stewed Crab with Clear Soup Cuisine Long-boiled and Dry-shredded Meat Duck Triplet Crystal Meat Buddha Jumping Squirrel with Mandarin Fish Over the Wall Liangxi Crisp Eel Snow Chicken 8 regional cuisines Hunan Cuisine Peppery and Hot Chicken 江西人不怕辣 四川人辣不怕 湖南人怕不辣 8 regional cuisines Anhui Cuisine Stewed Snapper; Huangshan Braised Pigeon Zhejiang Cuisine Sour West Lake Fish, Longjing Shelled Shrimp, Beggar's Chicken In general, southerners have a sweet tooth northerners crave salt Traditionally, one typical meal contains: Cold dishes (starter) Meat dishes Unlike British, Vegetables Chinese will invite Soup honorable guests Fish to dinner in Starch restaurants. Starter Meat dish 鸡 Ji Luck Chicken's feet are referred to As_______________phoenix feet. -
Meat Products and Consumption Culture in the East
Meat Science 86 (2010) 95–102 Contents lists available at ScienceDirect Meat Science journal homepage: www.elsevier.com/locate/meatsci Review Meat products and consumption culture in the East Ki-Chang Nam a, Cheorun Jo b, Mooha Lee c,d,⁎ a Department of Animal Science and Technology, Sunchon National University, Suncheon, 540-742 Republic of Korea b Department of Animal Science and Biotechnology, Chungnam National University, Daejeon, 305-764 Republic of Korea c Division of Animal and Food Biotechnology, Seoul National University, Seoul, 151-921 Republic of Korea d Korea Food Research Institute, Seongnam, 463-746 Republic of Korea article info abstract Article history: Food consumption is a basic activity necessary for survival of the human race and evolved as an integral part Received 29 January 2010 of mankind's existence. This not only includes food consumption habits and styles but also food preparation Received in revised form 19 March 2010 methods, tool development for raw materials, harvesting and preservation as well as preparation of food Accepted 8 April 2010 dishes which are influenced by geographical localization, climatic conditions and abundance of the fauna and flora. Food preparation, trade and consumption have become leading factors shaping human behavior and Keywords: developing a way of doing things that created tradition which has been passed from generation to generation Meat-based products Food culture making it unique for almost every human niche in the surface of the globe. Therefore, the success in The East understanding the culture of other countries or ethnic groups lies in understanding their rituals in food consumption customs. -
Chinese Cuisine from Wikipedia, the Free Encyclopedia "Chinese Food
Chinese cuisine From Wikipedia, the free encyclopedia "Chinese food" redirects here. For Chinese food in America, see American Chinese cuisine. For other uses, see Chinese food (disambiguation). Chao fan or Chinese fried rice ChineseDishLogo.png This article is part of the series Chinese cuisine Regional cuisines[show] Overseas cuisine[show] Religious cuisines[show] Ingredients and types of food[show] Preparation and cooking[show] See also[show] Portal icon China portal v t e Part of a series on the Culture of China Red disc centered on a white rectangle History People Languages Traditions[show] Mythology and folklore[show] Cuisine Festivals Religion[show] Art[show] Literature[show] Music and performing arts[show] Media[show] Sport[show] Monuments[show] Symbols[show] Organisations[show] Portal icon China portal v t e Chinese cuisine includes styles originating from the diverse regions of China, as well as from Chinese people in other parts of the world including most Asia nations. The history of Chinese cuisine in China stretches back for thousands of years and has changed from period to period and in each region according to climate, imperial fashions, and local preferences. Over time, techniques and ingredients from the cuisines of other cultures were integrated into the cuisine of the Chinese people due both to imperial expansion and from the trade with nearby regions in pre-modern times, and from Europe and the New World in the modern period. In addition, dairy is rarely—if ever—used in any recipes in the style. The "Eight Culinary Cuisines" of China[1] are Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang cuisines.[2] The staple foods of Chinese cooking include rice, noodles, vegetables, and sauces and seasonings. -
Predicting Neighborhoods' Socioeconomic Attributes Using Restaurant Data
Predicting neighborhoods’ socioeconomic attributes using restaurant data Lei Donga,b, Carlo Rattia, and Siqi Zhengb,1 aSenseable City Lab, Department of Urban Studies and Planning, Massachusetts Institute of Technology, Cambridge, MA 02139; and bChina Future City Lab and Center for Real Estate, Department of Urban Studies and Planning, Massachusetts Institute of Technology, Cambridge, MA 02139 Edited by William A. V. Clark, University of California, Los Angeles, CA, and approved June 10, 2019 (received for review February 21, 2019) Accessing high-resolution, timely socioeconomic data such as data accessibility, updatability, and interpretability of these data on population, employment, and enterprise activity at the neigh- sources remain significant challenges. borhood level is critical for social scientists and policy makers In this paper, we show the potential of using restaurant data to to design and implement location-based policies. However, in predict 4 important socioeconomic variables: daytime population, many developing countries or cities, reliable local-scale socioe- nighttime population, number of firms, and volume of consump- conomic data remain scarce. Here, we show an easily accessible tion at various spatial resolutions. The restaurant data we use are and timely updated location attribute—restaurant—can be used a set of attributes, such as average price of a meal, cuisine cate- to accurately predict a range of socioeconomic attributes of urban gory, and so on, that characterize a restaurant. This exercise has 3 neighborhoods. We merge restaurant data from an online plat- motivations. First, China has experienced rapid urbanization over form with 3 microdatasets for 9 Chinese cities. Using features the past decades, but fine granular and regularly updated urban extracted from restaurants, we train machine-learning models to socioeconomic data are rarely available. -
October 2015 a Publication Of
DOMESTIC VIOLENCE POLO SIDECARS COFFee COCKtails 2015/10 AUTUMN OUTINGS REDISCOVERING BEIJING’S UNDERAPPRECIATED NEIGHBORHOODS 1 OCTOBER 2015 A Publication of 出版发行: 云南出版集团 云南科技出版社有限责任公司 地址: 云南省昆明市环城西路609号, 云南新闻出版大楼2306室 责任编辑: 欧阳鹏, 张磊 书号: 978-7-900747-77-8 全国广告总代理: 深度体验国际广告(北京)有限公司 北京广告代理: 北京爱见达广告有限公司 地址: 北京市朝阳区关东店北街核桃园30号孚兴写字楼B座6层 邮政编码: 100020 电话: 5779 8877 Advertising Hotline/广告热线: 5941 0368 /69 /72 /77 /78 /79 6th Floor,Tower B, Fuxing Office Building, 30 Hetaoyuan, Guandongdian North Street, Chaoyang District, Beijing 100020 Founder & CEO Michael Wester Owner & Co-Founder Toni Ma Executive Editor Steven Schwankert Deputy Managing Editor Robynne Tindall Editors Kipp Whittaker, Margaux Schreurs Art Director Susu Luo Designer Xi Xi Production Manager Joey Guo Contributors Sijia Chen, George Ding Events & Brand Manager Lareina Yang Digital Strategy & Marketing Director Jerry Chan Head of Marketing & Communications Tobal Loyola Marketing Assistants Teresa Wang, Loke Song HR Officer Laura Su Accountant Judy Zhao Financial Assistant Vicky Cui Admin & Distribution Executive Cao Zheng IT Support Arvi Lefevre, Yan Wen Web Editor Tom Arnstein Photographers Uni You, Sui Sales Director Ivy Wang Senior Account Manager Sheena Hu Account Managers Winter Liu, Sasha Zhang, Emma Xu Account Executives Veronica Wu, Wilson Barrie, Olesya Sedysheva Sales Coordinator Gladys Tang General inquiries: 5779 8877 Editorial inquiries: [email protected] Event listing submissions: [email protected] Sales inquiries: [email protected] Marketing inquiries: -
List of Asian Cuisines
List of Asian cuisines PDF generated using the open source mwlib toolkit. See http://code.pediapress.com/ for more information. PDF generated at: Wed, 26 Mar 2014 23:07:10 UTC Contents Articles Asian cuisine 1 List of Asian cuisines 7 References Article Sources and Contributors 21 Image Sources, Licenses and Contributors 22 Article Licenses License 25 Asian cuisine 1 Asian cuisine Asian cuisine styles can be broken down into several tiny regional styles that have rooted the peoples and cultures of those regions. The major types can be roughly defined as: East Asian with its origins in Imperial China and now encompassing modern Japan and the Korean peninsula; Southeast Asian which encompasses Cambodia, Laos, Thailand, Vietnam, Brunei, Indonesia, Malaysia, Singapore, and the Philippines; South Asian states that are made up of India, Burma, Sri Lanka, Bangladesh and Pakistan as well as several other countries in this region of the Vietnamese meal, in Asian culture food often serves as the centerpiece of social continent; Central Asian and Middle gatherings Eastern. Terminology "Asian cuisine" most often refers to East Asian cuisine (Chinese, Japanese, and Korean), Southeast Asian cuisine and South Asian cuisine. In much of Asia, the term does not include the area's native cuisines. For example, in Hong Kong and mainland China, Asian cuisine is a general umbrella term for Japanese cuisine, Korean cuisine, Filipino cuisine, Thai cuisine, Vietnamese cuisine, Malaysian and Singaporean cuisine, and Indonesian cuisine; but Chinese cuisine and Indian cuisine are excluded. The term Asian cuisine might also be used to Indonesian cuisine address the eating establishments that offer a wide array of Asian dishes without rigid cuisine boundaries; such as selling satay, gyoza or lumpia for an appetizer, som tam, rojak or gado-gado for salad, offering chicken teriyaki, nasi goreng or beef rendang as the main course, tom yam and laksa as soup, and cendol or ogura ice for dessert. -
Qualifi Level 3 Diploma in Chinese Culinary Arts
Qualifi Level 3 Diploma in Chinese Culinary Arts Specification (For Centres) July 2019 All course materials, including lecture notes and other additional materials related to your course and provided to you, whether electronically or in hard copy, as part of your study, are the property of (or licensed to) QUALIFI Ltd and MUST not Be distriButed, sold, puBlished, made availaBle to others or copied other than for your personal study use unless you have gained written permission to do so from QUALIFI Ltd. This applies to the materials in their entirety and to any part of the materials. Qualifi Level 3 Diploma in Chinese Culinary Arts Specification May 2021 About QUALIFI QUALIFI provides academic and vocational qualifications that are globally recognised. QUALIFI’s commitment to the creation and awarding of respected qualifications has a rigorous focus on high standards and consistency, beginning with recognition as an Awarding Organisation (AO) in the UK. QUALIFI is approved and regulated by Ofqual (in full). Our Ofqual reference number is RN5160. Ofqual is responsible for maintaining standards and confidence in a wide range of vocational qualifications. As an Ofqual recognised Awarding Organisation, QUALIFI has a duty of care to implement quality assurance processes. This is to ensure that centres approved for the delivery and assessment of QUALIFI’s qualifications and awards meet the required standards. This also safeguards the outcome of assessments and meets national regulatory requirements. QUALIFI’s qualifications are developed to be accessible to all learners in that they are available to anyone who is capable of attaining the required standard. QUALIFI promotes equality and diversity across aspects of the qualification process and centres are required to implement the same standards of equal opportunities and ensure learners are free from any barriers that may restrict access and progression. -
(C) Copy Copyright
English Dishes 133 Roast Spring Chicken & Chips ...................................£6.50 133a Special Omelette & Chips ............................................£6.00 134 Chicken Omelette & Chips ..........................................£5.80 135 Mushroom Omelette & Chips ......................................£5.50 136 Plain Omelette & Chips ................................................£5.30 Beijing Style Special Set Meals SET MEALS Specialist in Cantonese & Beijing Cuisine to Take Away Vegetable & Tofu (Bean Curd) Dishes 137 Stir Fried Seasonal Mixed Vegetables in: SD1 Minimum for Two.....£22.00 SD3 Minimum for Four.....£49.00 OPEN KITCHEN A) Oyster Flavour Sauce ..................................................£4.80 (There after £11.00 per Person) (Per Set) (There after £14.00 per Person) (Per Set) www.fusionofleigh.co.uk B) Black Bean Sauce........................................................£4.80 Sesame Prawns on Toast (4) Sesame Prawns on Toast (8) 139 Deep Fried Bean Curd in Oyster Flavour Sauce .......£4.80 Beef Black Pepper Sauce Crispy Aromatic Duck (1/2) Telephone Welcome 139a Deep Fried Bean Curd in Black Bean Sauce .............£4.80 Sweet & Sour Chicken Cantonese Style d 140 Ma-Po Tofu (Bean Curd Stir Fried with Chopped Shredded Crispy Beef with Chilli Vegetables,Spicy with a Touch of Chilli flavour) d ..........£4.80 Stir Fried Seasonal Chinese Vegetables King Prawn Green Pepper & Black Bean Sauce 01702 483 898 140a Deep Fried Beancurd with Teriyaki Sauce .................£4.80 Special Fried Rice Sweet & Sour Chicken -
International Cuisine
INTERNATIONAL CUISINE y ARAB CUISINE y FRENCH CUISINE y ITALIAN CUISINE y PORTUGUESE CUISINE y MEXICAN CUISINE y GREAT BRITAIN CUISINE y SPANISH CUISINE y GERMAN CUISINE y CHINESE CUISINE y SCANDINAVIAN CUISINE y MIDDLE EAST CUISINE y ORIENTAL CUISINE Arab cuisine Arab cuisine is defined as the various regional cuisine spanning the Arab world from Morocco & Tunisia to Yemen and Somalia, and incorporation Levantine, Egyptian and Iran , India , the Berbers and other culture of the peoples of the region before the cultural arabization brought by genealogical Arabian during the Arabian Muslim conquests. y History Originally, the Arabs of the Arabian peninsula relied heavily on a diet of dates, wheat, barley, rice and meat, with little variety, with a heavy emphasis on yogurt products, such as labneh (yogurt without butterfat).as the indigenous Semitic people of the peninsula wandered, so did their tastes and favored ingredients. There is a strong emphasis on the following items in the Arabian cuisine:- y Meat :- lamb and chicken are the most used, beef and camel are also used to a lesser degree, other poultry is used in some regions, and in coastal areas, pork is completely prohibited ±for Muslim Arabs, it is both cultural taboo as well as being prohibited Islamic law; many Christian Arabs also avoid as they have acquired a taste for it. y Dairy products:- dairy products are widely used, the most of which is yoghurt and white cheese. However acquired a taste for it. y Herbs & spices: - mint and thyme (often in mix called za¶atar) are widely and almost universally used; spices are used much less then Indian cuisine but the amount and types generally vary from region to region. -
Han Dynasty Classicism and the Making of Early Medieval Literati Culture
University of Pennsylvania ScholarlyCommons Publicly Accessible Penn Dissertations 2013 In Pursuit of the Great Peace: Han Dynasty Classicism and the Making of Early Medieval Literati Culture Lu Zhao University of Pennsylvania, [email protected] Follow this and additional works at: https://repository.upenn.edu/edissertations Part of the Ancient History, Greek and Roman through Late Antiquity Commons, and the Asian History Commons Recommended Citation Zhao, Lu, "In Pursuit of the Great Peace: Han Dynasty Classicism and the Making of Early Medieval Literati Culture" (2013). Publicly Accessible Penn Dissertations. 826. https://repository.upenn.edu/edissertations/826 This paper is posted at ScholarlyCommons. https://repository.upenn.edu/edissertations/826 For more information, please contact [email protected]. In Pursuit of the Great Peace: Han Dynasty Classicism and the Making of Early Medieval Literati Culture Abstract This dissertation is focused on communities of people in the Han dynasty (205 B.C.-A.D. 220) who possessed the knowledge of a corpus of texts: the Five Classics. Previously scholars have understood the popularity of this corpus in the Han society as a result of stiff ideology and imperial propaganda. However, this approach fails to explain why the imperial government considered them effective to convey propaganda in the first place. It does not capture the diverse range of ideas in classicism. This dissertation concentrates on Han classicists and treats them as scholars who constantly competed for attention in intellectual communities and solved problems with innovative solutions that were plausible to their contemporaries. This approach explains the nature of the apocryphal texts, which scholars have previously referred to as shallow and pseudo-scientific.