Chinese Cuisine Menu
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
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. -
{Download PDF} Jakarta: 25 Excursions in and Around the Indonesian Capital Ebook, Epub
JAKARTA: 25 EXCURSIONS IN AND AROUND THE INDONESIAN CAPITAL PDF, EPUB, EBOOK Andrew Whitmarsh | 224 pages | 20 Dec 2012 | Tuttle Publishing | 9780804842242 | English | Boston, United States Jakarta: 25 Excursions in and around the Indonesian Capital PDF Book JAKARTA, Indonesia -- A jet carrying 62 people lost contact with air traffic controllers minutes after taking off from Indonesia's capital on a domestic flight on Saturday, and debris found by fishermen was being examined to see if it was from the missing plane, officials said. Bingka Laksa banjar Pekasam Soto banjar. Recently, she spent several months exploring Africa and South Asia. The locals always have a smile on their face and a positive outlook. This means that if you book your accommodation, buy a book or sort your insurance, we earn a small commission at no extra cost to you. US Capitol riots: Tracking the insurrection. The Menteng and Gondangdia sections were formerly fashionable residential areas near the central Medan Merdeka then called Weltevreden. Places to visit:. We'll assume you're ok with this, but you can opt-out if you wish. Some traditional neighbourhoods can, however, be identified. Tis' the Season for Holiday Drinks. What to do there: Eat, sleep, and be merry. Special interest tours include history walks, urban art walks and market walks. Rujak Rujak cingur Sate madura Serundeng Soto madura. In our book, that definitely makes it worth a visit. Jakarta, like any other large city, also has its share of air and noise pollution. We work hard to put out the best backpacker resources on the web, for free! Federal Aviation Administration records indicate the plane that lost contact Saturday was first used by Continental Airlines in Articles from Britannica Encyclopedias for elementary and high school students. -
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. -
The Globalization of Chinese Food ANTHROPOLOGY of ASIA SERIES Series Editor: Grant Evans, University Ofhong Kong
The Globalization of Chinese Food ANTHROPOLOGY OF ASIA SERIES Series Editor: Grant Evans, University ofHong Kong Asia today is one ofthe most dynamic regions ofthe world. The previously predominant image of 'timeless peasants' has given way to the image of fast-paced business people, mass consumerism and high-rise urban conglomerations. Yet much discourse remains entrenched in the polarities of 'East vs. West', 'Tradition vs. Change'. This series hopes to provide a forum for anthropological studies which break with such polarities. It will publish titles dealing with cosmopolitanism, cultural identity, representa tions, arts and performance. The complexities of urban Asia, its elites, its political rituals, and its families will also be explored. Dangerous Blood, Refined Souls Death Rituals among the Chinese in Singapore Tong Chee Kiong Folk Art Potters ofJapan Beyond an Anthropology of Aesthetics Brian Moeran Hong Kong The Anthropology of a Chinese Metropolis Edited by Grant Evans and Maria Tam Anthropology and Colonialism in Asia and Oceania Jan van Bremen and Akitoshi Shimizu Japanese Bosses, Chinese Workers Power and Control in a Hong Kong Megastore WOng Heung wah The Legend ofthe Golden Boat Regulation, Trade and Traders in the Borderlands of Laos, Thailand, China and Burma Andrew walker Cultural Crisis and Social Memory Politics of the Past in the Thai World Edited by Shigeharu Tanabe and Charles R Keyes The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung UNIVERSITY OF HAWAI'I PRESS HONOLULU Editorial Matter © 2002 David Y. -
Wedding Package 2016 Si Chuan Dou Hua Restaurant Sky Ballroom
Wedding Package 2016 Si Chuan Dou Hua Restaurant Menu A - $708.00 per table (for weddings from Jan to Aug 2016) | $758.00 per table (for weddings from Sep to Dec 2016) Menu B - $788.00 per table Menu C - $888.00 per table Minimum 10 tables Maximum 20 tables Sky Ballroom, The Ballrooms at PARKROYAL on Beach Road Minimum 22 tables |Maximum 30 tables Grand Ballroom, The Ballrooms at PARKROYAL on Beach Road Minimum 30 tables |Maximum 45 tables $1088.00 per table Valid for Wedding Dinner from Monday to Thursday (Excluding Eve of Public Holidays & Public Holidays) $1188.00 per table Valid for Wedding Dinner on Friday (Excluding Eve of Public Holidays & Public Holidays) $1288.00 per table Valid for Wedding Dinner on Saturday & Sunday) (Including Eve of Public Holidays & Public Holidays) Sky Ballroom, The Ballrooms at PARKROYAL on Beach Road Minimum 22 tables |Maximum 30 tables Grand Ballroom, The Ballrooms at PARKROYAL on Beach Road Minimum 30 tables |Maximum 45 tables $988.00 per table Valid for Wedding Lunch Monday to Sunday (Including Eve of Public Holidays & Public Holidays) Prices are subject to 10% service charge and 7% Goods and Services Tax (GST). The management reserves the right to amend the packages without prior notice With a minimum booking of 10 tables: . Choice of two delectable eight-course menus . Complimentary soft drinks and Eight Treasures Tea throughout the event . Waiver of corkage charge for duty paid hard liquor . Specially designed wedding invitation cards, based on 80% of guaranteed attendance (Printing not inclusive) . Wedding cake model, champagne fountain and a bottle of champagne . -
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. -
Carb Counts for Popular Asian Foods
ENDOCRINOLOGY & DIABETES UNIT Diabetes Clinic: 604-875-2868 Toll-free Phone: 1-888-300-3088, x2868 Fax: 604-875-3231 http://endodiab.bcchildrens.ca CARB COUNTS FOR POPULAR ASIAN FOODS Serving Protein Fat Carb Type Food Name Calories Size (grams) BBQ pork bun 1 bun 206 7 8 25 broad noodles, cooked ½ cup 180 8 0 38 bubble tea, plain 1 cup 160 0.5 6 27 bubble tea, with milk 1 cup 232 1 14 24 bubble tea, with milk & 1 cup 340 0.5 14 53 pearls chow mein noodles, cooked ½ cup 240 6 10 32 moon cake, lotus seed paste ¼ cake 199 3 11 21 with one egg yolk shark fin’s soup ½ cup 66 6 3 4 Chinese steamed prawn dumpling 1 piece 35 2 2 3 steamed pork dumpling 1 piece 105 4 8 4 steam-fried noodles, cooked ½ cup 240 6 10 34 steamed noodles, cooked ½ cup 140 6 0 30 sweet & sour pork ½ cup 144 6 1 29 Szechuan hot & sour soup ½ cup 60 5 3 3 wonton, boiled 1 piece 19 1 1 2 wonton, deep-fried 1 piece 56 2 4 4 wonton-style noodles, ½ cup 180 8 0 36 cooked aloo gobi ¾ cup 176 3 7 26 chapati bread 1 piece 144 3 5 22 lassi, mango 1 cup 85 4 1 16 moong dal (with lentils) ¾ cup 128 7 2 20 moong sabzi (with lentils) ¾ cup 222 11 8 30 naan bread 1 piece 308 9 8 50 East Indian 1 piece pappadum 49 3 2 5 (12 g) roti bread 1 piece 119 4 2 23 1 piece samosa (vegetable) 126 3 7 14 (50 g) thosai 1 piece 196 4 4 36 December 28, 2015 www.bcchildrens.ca/endocrinology-diabetes-site/documents/carbasian.pdf Page 1 of 2 Carb Counts for Popular Asian Foods (continued) California roll 1 piece 32 1 1 6 cucumber roll 1 piece 19 1 0 4 edamame (soybeans) ½ cup 171 14 7 13 futomaki roll -
Chinese Cuisine, Street Food and Restaurant Food Series: Food
MEP student project – Chinese Cuisine, Street food and restaurant food Series: Food 1. Eating habits in China 1. (F) Chinese use chopsticks to pick up food. Knives are traditionally seen as violent in China, and breakers of the harmony, so are not provided at the table. Some restaurants in China have forks available and all will have spoons. If you are not used to chopsticks, you can ask the restaurant staff to provide you with a fork or spoon. 2. (T) Generally speaking, the seat facing to the door is prepared for the host. The most important guest is usually arranged to sit on the host’s left, while the second important guest is arranged to sit on the host’s right. 3. (T) Let older people eat first, or if you hear an elder say "let's eat", you can start to eat. 4. (T) Meat/vegetable dishes are served on plates or in bigger bowls, placed in the middle for everyone to share. It's not one plate each, like in the West (unless eating fast food)! 5. (F) After you have ordered, tea or a different drink and cold dishes will be served first. Hot dishes are then served one by one. Soup is often the last dish of a meal, followed by fruit for dessert. 6. (T) Ingredients of Chinese food are various and sometimes shocking to non-Chinese (frogs, chickens' feet, pigs' ears, intestines etc.). 7. (F) There are usually no salt or pepper shakers, or bottles of tomato sauce on the table. But in compensation you may find bottles of soy sauce, vinegar, and chili paste. -
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. -
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. -
Vietnam Food Processing Ingredients 2017
THIS REPORT CONTAINS ASSESSMENTS OF COMMODITY AND TRADE ISSUES MADE BY USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. GOVERNMENT POLICY Required Report - public distribution Date: 12/29/2017 GAIN Report Number: VM7072 Vietnam Food Processing Ingredients 2017 Post: Hanoi Approved By: Robert Hanson Prepared By: Nguyen Huong, Benjamin Petlock, Megan Francic Report Highlights: The Vietnamese food and beverage processing sectors continue to expand - registering strong growth over the past 5 years. Vietnam’s food manufacturing sector grew at 9.0 percent in 2016 while growth in the beverage sector was at 10.5 percent. This expansion is driven by economic growth and macroeconomic stability, Vietnam’s deepening international economic integration, and a rapidly urbanizing, modern, and youthful population, which is shifting its diet to include more processed and packaged food products. As many local and foreign-invested food processors continue to establish 1 themselves in the Vietnamese market, the prospects for U.S. food ingredient exporters will continue to improve. However, the overall market will remain very competitive, with preference continuing for regional ingredient exporters, such as Thailand, Malaysia, South Korea, and Japan. The Food Ingredients (FI) Vietnam show will be organized on May 16-18, 2018 in Ho Chi Minh City. Please visit the website https://www.figlobal.com/vietnam/ for further information. SECTION I – MARKET SUMMARY Both Vietnam’s food and beverage processing sectors have experienced strong growth over the past 5 years. According to Vietnam’s General Statistics Office (GSO), Vietnam’s food manufacturing sector grew at 9.0 percent in 2016 and 7.8 percent in 2015, up from 4.8 percent growth in 2014 (see Table 1). -
' Pork Dumplings (3 Pcs) ($10.00) (Please Allow 10
Entree Steamed Juicy ''Shanghai'' Pork Dumplings (3 pcs) ($10.00) (Please allow 10 minutes for cooking) Montgomery's Hill Chardonnay 2004, Albany W.A. ($7.00) Charcoal Grilled Ox Tongue Slices w/ Special Soya Sauce ($8.50) Darling Park Pinot Noir 2006, Mornington Peninsula Vic. ($8.50) King Prawns tossed w/ Butter Garlic Sauce ($9.50) West Cape Howe Semillon Sauvignon 2006, Denmark W.A. ($7.00) Baby Scallops lightly tossed w/ spring onion, served on a bed of vermicelli ($9.50) Paulett 'Polish Hill River' Riesling 2007, Clare Valley S.A. ($7.00) Main Grilled Basa Fillet w/ Sweet Soya Sauce ($22.00) Chateau De Segries 'Cote du Rhone' 2004, Rhone France ($7.20) Braised Whole Pork Hock in Supreme Oyster Sauce and Champignons ($28.00) Darling Park Pinot Noir 2006, Mornington Peninsula Vic. ($8.50) Pork Spare Ribs slowly cooked in Red Rice Sauce, served in a clay pot ($26.00) Chateau De Segries 'Cote du Rhone' 2004, Rhone France ($7.20) King Prawns tossed w/ Crab Meat Sauce ($32.00) Greenhough Sauvignon Blanc 2007, Nelson N.Z. ($7.50) Appetizer China Max' Entree Platter - 4 people or more (per person $8.50) Spring Roll, Sesame Prawn, Shanghai Dumpling, BBQ Pork, & Crispy Calamari Steamed Fresh Oysters/Scallops in shell with choice of: Black Bean / 'XO' Chilli / Garlic / Ginger & Shallot (6pcs - $21.00) Grilled Calamari w/ Ginger Sauce ($8.80) Deep Fried Soft Shell Crab in Light Batter ($8.80) Grilled N.Z. Mussels Topped w/ Garlic & Soya ($7.70) Steamed Scallops on Bean Curd w/ 'XO' Chilli ($6.50) Deep Fried Taro Pie w/ Duck Meat Filling (2pcs