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NOVEMBER 2015 Raising a Prodigy Starts with the Parents PAGE 92
COMIC RELIEF Vietnam’s Comic Book Industry Gets a Jumpstart PAGE 19 DINE WITH A VIEW Indulge in Japanese-Chinese Cuisine Overlooking the River PAGE 58 SAVAGE ISLAND Discover the Remotest Polynesian Island PAGE 80 WUNDERKIDS VIETNAM NOVEMBER 2015 Raising a Prodigy Starts With the Parents PAGE 92 Stories of the Sea 1 2 3 EVERYWHERE YOU GO Director XUAN TRAN Managing Director JIMMY VAN DER KLOET [email protected] Managing Editor CHRISTINE VAN [email protected] Deputy Editor JAMES PHAM This Month’s Cover [email protected] Location: Pullman Danang Beach Resort (www.pullman-danang.com) Associate Publisher KHANH NGUYEN [email protected] Editorial Intern ALEX GREEN Graphic Artist KEVIN NGUYEN [email protected] Located on Dong Khoi, the most beautiful street Staff Photographer NGOC TRAN [email protected] of Saigon, with balcony view to the Opera House For advertising please contact: NGAN NGUYEN [email protected] 090 279 7951 CHAU NGUYEN Our popular homemade style food and drinks [email protected] 091 440 0302 ƠI VIỆT NAM HANH (JESSIE) LE [email protected] NHÀ XUẤT BẢN THANH NIÊN 098 747 4183 Chịu trách nhiệm xuất bản: Giám đốc, Tổng biên tập HANNIE VO Nguyễn Xuân Trường [email protected] Biên tập: Quang Huy - Quang Hùng Thực hiện liên kết xuất bản: Metro Advertising Co.,Ltd 48 Hoàng Diệu, Phường 12, Quận 4 In lần thứ ba mươi hai, số lượng 6000 cuốn, khổ 21cm x 29,7cm Catina noodle Banana cake Lemongrass & Lime juice Catina drink Đăng ký KHXB: 2633 -2015/CXB/18-135/TN QĐXB số: 452/QĐ-TN General [email protected] Chế bản và in tại Nhà in Gia Định Nộp lưu chiểu tháng 11/2015 Inquiries [email protected] Website: www.oivietnam.com Welcome in. -
Greater China Consumer - Food Services
6 March 2020 Greater China EQUITIES Greater China Consumer - Food services Inside Look forward to 2021 HK/China consumer valuation table 2 Key points Restaurants 4 Restaurant remains fragmented but hot pot remains popular. Condiments 7 Leading condiment players keep consolidating with pricing power. Restaurant GPM to normalize in 2H20, Initiate on Haidilao and Angel Yeast. Haidilao, Fuling Zhacai and Angel condiment price hikes in the cards 13 Yeast are our top picks. The China restaurant and condiment industries are in the sweet spot with likely Restaurants high-single-digit growth over the next three years. With rising health Haidilao (6862 HK) 16 consciousness and brand awareness, we expect the branded names will consolidate the market share. We are initiating coverage of Haidilao and Angel Yum China Holdings (YUMC US) 43 Yeast. Along with Fuling Zhacai, they are our top picks in this sector. We believe Xiabuxiabu Catering (520 HK) 47 Haidilao’s high valuation is justified by fast store expansion and high-quality Gourmet Master (2723 TT) 52 mgmt. Fuling’s channel inventory destock is coming to the end, and we expect it will resume growth from new channels and new products. For Angel Yeast, we expect overseas expansion and Yeast Extract will drive sales growth and margins Condiments will expand on price hikes, better product mix and higher operating efficiency. Fuling Zhacai (A-Share) (002507 CH) 57 Restaurant remains fragmented but hot pot remains popular Angel Yeast (A-Share) (600298 CH) 76 China’s restaurant sector will see a material NP impact in 1H20 as many restaurants have faced temporary store closures amid COVID-19. -
CHINESE CHINESE JAPANESE JAPANESE Appetizer Chef’S Specialties Appetizer Entrees from Sushi Bar C1
CHINESE CHINESE JAPANESE JAPANESE Appetizer Chef’s Specialties Appetizer Entrees from Sushi Bar C1. Spring Roll (2) 5.75 C25. Mongolian Beef or Chicken 15.95 J1. Gyoza 7.25 All entrees served with miso soup (dine-in only) Spring roll filled with vegetable, served with house special sauce. Shrimp 16.95 Meat and vegetable dumpling, served steamed or pan fried. J32. Sushi Regular E (6 pcs spicy tuna maki) 21.95 C2. Scallion Pancakes 6.95 Tender beef with onion, scallions and assorted vegetable in a special sauce, J2. Crispy Calamari Y 15.95 2 pcs salmon, 1 pc tuna, shrimp, octopus, white fish. served on a sizzling platter. Lightly breaded and fried with peppery flavor E C3. Crab Rangoon 9.50 J33. Sushi Deluxe 30.95 6 California maki, 2 pcs yellowtail, 1 pc salmon, tuna, eel, octopus, squid, Delicate natural crab meat mixed with cream cheese, minced onion, C26. Rosie Shrimp and Scallops Y 18.50 J3. Peppery Crispy Soft Shell Crab / Scallops Y 18.95 mackerel, flying fish roe, shrimp. wrapped in a crispy egg roll skin. Shrimp and scallops sauteed with light vegetable in our special brown sauce. Lightly breaded and stir fried with garlic, fresh peppers, salt and ground black pepper flavor. E C4. Crispy Chicken Wings or Spicy 10.50 C27. Black Pepper Chicken or Beef Y 15.95 J34. Sushi Super Deluxe 37.95 6 California maki, 2 pcs salmon, 2 pcs yellowtail, 2 pcs tuna, 1 pc octopus, Lightly breaded with garlic and ginger flavor, served with sweet sauce. Shrimp 16.95 J4. -
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. -
Download Wurzbach Menu
(All entrees served with a choice of steamed brown or white rice.) EGG ROLLS COOL LETTUCE WRAP (All entrees served with a choice of steamed brown or white rice.) PACIFIC SEA HARBOR SAI LING GAI (LEMON CHICKEN) Shrimp, chicken, pork with cabbage, onion Wok-seared chicken and vegetables South SZECHWAN BEEF BEEF PEPPER STEAK and celery make our egg rolls delicious. Asian style, served with lettuce cups. Shrimp. Scallops and fish stir-fried with black Oriental braised chicken topped with our Scallions, bamboo shoots, water chestnuts Wok seared beef, bell peppers, onions and 4.49 7.99 mushrooms and Asian vegetables. own special lemon sauce. 14.69 10.99 and mushrooms in a Szechwan sauce. mushrooms in a traditional black bean sauce. 11.99 12.39 SEAFOOD CHEESE PUFFS SHRIMP TOAST Cream cheese, crab-meat and fruit, wrapped Wok-shrimp marinated in a special batter STEAMED FISH DOUBLE CHICKEN DELIGHT MONGOLIAN BEEF SWEET AND SOUR PORK in a wonton skin and deep-fried. and deep-fried on a sliced bread. Chunks of fish fillets, ginger, and green Crispy batter-fried chicken sautéed with Green peppers, carrots and onions in a hot Slightly breaded and deep fried then stir fried 4.99 7.29 onion steamed to perfection in a special and chicken in hot bean sauce. and spicy brown sauce. with pineapples, onions and bell pepper in a honey soy sauce. 10.99 11.99 sweet and sour sauce. SPICED RIBS SPICED CALAMARI 14.69 10.99 Marinated pork ribs pan seared and tossed Tossed with oriental five spice seasoning HONG KONG ROAST DUCK CRISPY ASIAN BEEF with oriental five-space seasoning and a and served with a sweet chili sauce. -
Jiji Asian Kitchen Accessible Menu | Carnival Cruise Line
JIJI ASIAN KITCHEN MENU A journey of a thousand miles begins with a single step. We embarked on ours in search of fragrant and flavorful dishes for Ji Ji Asian Kitchen. Fortune smiled upon our hopeful quest – lucky us. And as the ancient philosophy of yin and yang would have it – lucky you. Because now you can enjoy regionally-cherished specialties from across Asia, masterfully crafted in our own unique style. APPETIZERS & SOUPS 1. Slow-Braised Pork Belly Caramel chili sauce with black vinegar. Pomelo citrus fruit, Chinese chives with gorgonzola, spiced purple onions 2. Nanjing-Style Duck Nanjing duck dates back over 1400 years. Our version is slow-cooked then flash wok-fried. Tomato, mung bean, mango fritters, shallots, hoisin with lily dust, green chili sauce 3. Jade Shrimp Har Gow Sometimes called a shrimp bonnet, these delicate dumplings are served with our signature Ji Ji sauces 4. Jiaozi (pot stickers) Chinese believe serving Jiaozi brings luck and prosperity! Shrimp dumplings, pea shoots, radish & green apple salad 5. Chicken Spring Rolls Lemon marmalade, curry leaves, pink grapefruit, cilantro pearls 6. Tamarind & Shrimp Soup Green mango, Vietnamese mint, basil, young coconut 7. Chicken & Cilantro Root Soup Corn, eggs, tomatoes, Chinese chives, oyster mushrooms ENTREES 8. Peppered Beef Shen Li Ho (Chinese vegetable), bird’s nest, Chinese mustard, young garlic, ginger root, scallions 9. Bo Kho: Slow-Braised Wagyu Beef Short Rib Watermelon radish, burdock root, wasabi pearls, crisp potatoes 10. Singapore Chili Shrimp Widely sold by Singapore street vendors. Shrimp in a sweet, spicy, chili sauce, garlic and onion. “Shiok” in Singapore = awesome! 11. -
China Wok Chinese Restaurant
CHINA WOK CHINESE RESTAURANT 1601 Highway 40 East, Kingsland, Georgia 31548 912-510-6490 Mon-Thurs 11:00am-10:00pm, Fri/Sat 11:00am-11:00pm, Sun noon- 10:00pm Cantonese, Szechuan & Hunan, Eat In or Take Out * Hot and Spicy. We can alter spicy according to your taste LUNCH SPECIAL Served with pork fried rice or white rice, Mon-Sat 11-3 L1 Chicken or Roast Port Chow Mein $4.55 L2 Shrimp or Beef Chow Mein $4.75 L3 Moo Goo Gai Pan $4.45 L4 Roast Pork or Chicken Egg Foo Young $4.35 L5 Shrimp or Beef Egg Foo Young $4.45 L6 Pepper Steak with Onion $4.55 L7 Jumbo Shrimp with Lobster Sauce $5.10 L8 Bar-B-Q Spare Ribs $5.95 L9 Roast Pork or Chicken Lo Mein $4.55 L10 Shrimp or Beef Lo Mein $4.75 L11 Chicken Curry Sauce* $4.70 L12 Chicken or Roast Port with Chinese Vegetables $4.75 L13 Sweet and Sour Chicken or Pork $4.75 L14 Chicken with Broccoli $4.75 HOUSE SPECIAL Order H1 Fried Chicken Wings (4) $3.55 With Fried Rice $4.95 With Chicken Fried Rice $5.55 With Pork Fried Rice $5.55 With Shrimp Fried Rice $5.95 With Beef Fried Rice $5.95 H2 Fried Shrimp (12) $3.50 With Fried Rice $4.25 With Chicken Fried Rice $4.75 With Pork Fried Rice $4.75 With Shrimp Fried Rice $5.55 With Beef Fried Rice $5.55 H3 Golden Chicken Fingers $3.35 With Fried Rice $4.35 With Chicken Fried Rice $4.80 With Pork Fried Rice $4.80 With Shrimp Fried Rice $5.55 With Beef Fried Rice $5.55 CHEF’S SPECIALTIES With white rice S1 General Tso’s Chicken* $8.95 S2 Seafood Delight $11.15 S3 Beef with Orange Flavor* $9.35 S4 Chicken with Orange Flavor* $9.25 S5 Shrimp and Scallops with Garlic Sauce* $9.95 S6 Happy Family $9.95 S7 Four Seasons $9.95 S8 Triple Delight* $9.55 S9 Sesame Chicken $8.95 S10 Sauteed Mixed Vegetables $7.00 S11 General Tso’s Tofu* $8.80 S12 Sesame Tofu $8.80 S13 Szechuan Tofu* $8.80 APPETIZERS 1. -
Product Catalogueproduct Silit.Com 17.01.17 19:34 the Production Process, One Step at a Time
product catalogue WM no.: 63.3288.2190WM | Subject to modifications and mistakes. | 02/2017 WMF Group GmbH Eberhardstraße 35 | 73312 Geislingen / Steige | Germany silit.com silit.com SIL_Hauptprospekt_2017_DE_EN_RZ.indd 1-3 17.01.17 19:34 The production process, one step at a time Step 1 more The raw materials that are used to than make Silargan® – including feldspar, quartz and more than 30 other ingredients – are melted down at approximately 1300°C. 30 ingredients Step 2 The basic and surface layers are applied one after another and fused into an inseparable unit at 860°C. Step 3 The steel core is made on drawing presses using the Euler method. 860 °C Step 4 Quality Step 5 The pouring rim is Once the handle has been fitted ground and attached and a final quality check carried using the plating out, our high-quality Silargan® procedure. products are ready for shipment. SIL_Hauptprospekt_2017_DE_EN_RZ.indd 4-6 17.01.17 19:35 Culinary experts. Since 1920. Eating is far more than just ingesting food, and cooking is far These examples demonstrate that the interplay between design, more than preparing meals. They represent a social event that function and aesthetics is a common theme throughout our unites people across borders, cultural groups, generations and company‘s history. Our history has been shaped by our ability viewpoints. Since the introduction of the Silit brand in 1920, and desire to understand people and their needs and to we have been developing products that make cooking a simpler, continually develop new ideas that cater for a healthy lifestyle more beautiful, quicker and more long-lasting experience. -
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ISABEL SUN CHAO AND CLAIRE CHAO REMEMBERING SHANGHAI A Memoir of Socialites, Scholars and Scoundrels PRAISE FOR REMEMBERING SHANGHAI “Highly enjoyable . an engaging and entertaining saga.” —Fionnuala McHugh, writer, South China Morning Post “Absolutely gorgeous—so beautifully done.” —Martin Alexander, editor in chief, the Asia Literary Review “Mesmerizing stories . magnificent language.” —Betty Peh-T’i Wei, PhD, author, Old Shanghai “The authors’ writing is masterful.” —Nicholas von Sternberg, cinematographer “Unforgettable . a unique point of view.” —Hugues Martin, writer, shanghailander.net “Absorbing—an amazing family history.” —Nelly Fung, author, Beneath the Banyan Tree “Engaging characters, richly detailed descriptions and exquisite illustrations.” —Debra Lee Baldwin, photojournalist and author “The facts are so dramatic they read like fiction.” —Heather Diamond, author, American Aloha 1968 2016 Isabel Sun Chao and Claire Chao, Hong Kong To those who preceded us . and those who will follow — Claire Chao (daughter) — Isabel Sun Chao (mother) ISABEL SUN CHAO AND CLAIRE CHAO REMEMBERING SHANGHAI A Memoir of Socialites, Scholars and Scoundrels A magnificent illustration of Nanjing Road in the 1930s, with Wing On and Sincere department stores at the left and the right of the street. Road Road ld ld SU SU d fie fie d ZH ZH a a O O ss ss U U o 1 Je Je o C C R 2 R R R r Je Je r E E u s s u E E o s s ISABEL’SISABEL’S o fie fie K K d d d d m JESSFIELD JESSFIELDPARK PARK m a a l l a a y d d y o o o o d d e R R e R R R R a a S S d d SHANGHAISHANGHAI -
A P P E T I Z E R S R I C E S O U P S Wok Station
w WOK STATION NOODLE SOUPS POULTRY (Fine Egg Noodle, Wide Noodle, Rice Noodle or Egg Noodle) Cantonese Shrimp Wonton 13 * Kung Pao Chicken 14 *Taiwanese Spicy Beef Shank 13 * General Tsao Chicken 14 *Malaysian Curry Beef Brisket 13 Orange Chicken 14 Roasted Duck, Choy Sum (Bone-In) 15 Roasted Peking Duck 26/48 Char Siu B.B.Q. Pork, Gai Lan 13 Half/Whole Steamed Buns or Pancakes Vietnamese Pho Soy Chicken (Bone-In) 18/32 Rice Noodles, Sweet Basil Leaves, Bean Sprouts, Half/Whole DINNER MENU Jalapeño Peppers, Lime, Beef Broth 5pm - Close MEAT • Sliced Thin Beef Eye Round 13 Sweet & Sour Pork 14 • Beef Meatballs, Tendon 14 Scallion Ginger Sauce • YouYu Combo, Thin Beef Eye Round, 15 Beef Broccoli 15 Beef Meatballs, Tendon, Tripe APPETIZERS Mongolian Beef 15 Crispy Shrimp Spring Roll 8 * Ma Pao Tofu 11 TOSSED NOODLES * Shrimp Pad Thai 15 Shu Mai – Shrimp & Pork 7 SEAFOOD Pressed Tofu, Shrimp, Dried Turnip, Chopped Peanuts Pork Pot Stickers 8 Steamed Sea Bass 26 Chicken & Vegetable Chow Mein 13 Har Gow 8 Ginger Soy Broth Beef Chow Fun 15 Shrimp Dumpling Lightly Crispy Shrimp 17 Onions, Scallions, Bean Sprouts Steamed B.B.Q. Pork Bun (Bao) 7 Candied Walnuts Singapore Noodles 15 BBQ Pork, Shrimp, Green Bell Peppers, White Onions, Crab Rangoon 7 Wok Fried Shrimp 18 Bean Sprouts, Green Onions, Curry Powder *Szechuan Pork Dumpling 7 Asparagus and X.O. Sauce Vegetable Spring Rolls (4) 7 Seafood Treasure 17 Shrimp, Scallop, Calamari B.B.Q. RICE BOWL Choice of Chinese Broccoli or Chinese Mustard Greens Crispy Salt & Pepper Prawns 17 RICE and Brown Rice or Jasmine Rice Roasted Duck (Bone-In) 15 Yang Chow Fried Rice 14 VEGETABLES Soy Chicken (Bone-In) 13 B.B.Q. -
The Aussie Hotpot Cookbook. Asian Flavours Are Brought to Life with Aussie Ingredients Right at the Table with a Hotpot Or Steamboat
THE AUSSIE HotpotCOOKBOOK The Aussie Hotpot Cookbook. Asian flavours are brought to life with Aussie ingredients right at the table with a hotpot or steamboat. Hotpot originates from China but is very popular throughout Asia with variations known as Shabu Shabu, Steamboat, Sukiyaki, Yao Hon, or Thai Suki. The concept is the same. A fragrant or spicy broth simmers in the centre of the table and you add the ingredients to cook right in front of you. No-one misses out on the conversation while you cook Australian prawns, vegetables and delicacies to your own taste. A hotpot is ideal for a dinner party from three to a dozen people and is perfect to warm up those fresh autumn or winter nights. Add extra flair with wontons, salt & pepper prawns and prawn balls as sensational sides - making it a dinner party to remember. Hosting a hotpot dinner party is easier than preparing multiple courses for multiple people with someone stuck in the kitchen while everyone else has the fun. A little bit of prep beforehand then all the cooking (and conversation) is yours to enjoy right there at the table. 2 Setting up a hotpot. The first hotpots used coals in a bronze or earthenware pot to heat up the broth. Today, you can go all electric to keep it safe and fun. There are specialist electric hotpots with dual chambers for two styles of broth. However the simplest, most economical option is to use an all-in-one electric wok. Alternatively, keep the broth simmering at the table using a deep flat bottomed saucepan on a portable electric induction cooktop. -
Download Marbach Menu
(All entrees served with a choice of steamed brown or white rice.) EGG ROLLS COOL LETTUCE WRAP (All entrees served with a choice of steamed brown or white rice.) PACIFIC SEA HARBOR SAI LING GAI (LEMON CHICKEN) Shrimp, chicken, pork with cabbage, onion Wok-seared chicken and vegetables South SZECHWAN BEEF BEEF PEPPER STEAK and celery make our egg rolls delicious. Asian style, served with lettuce cups. Shrimp. Scallops and fish stir-fried with black Oriental braised chicken topped with our Scallions, bamboo shoots, water chestnuts Wok seared beef, bell peppers, onions and 4.49 7.99 mushrooms and Asian vegetables. own special lemon sauce. 14.69 10.99 and mushrooms in a Szechwan sauce. mushrooms in a traditional black bean sauce. 11.99 12.39 SEAFOOD CHEESE PUFFS SHRIMP TOAST Cream cheese, crab-meat and fruit, wrapped Wok-shrimp marinated in a special batter STEAMED FISH DOUBLE CHICKEN DELIGHT MONGOLIAN BEEF SWEET AND SOUR PORK in a wonton skin and deep-fried. and deep-fried on a sliced bread. Chunks of fish fillets, ginger, and green Crispy batter-fried chicken sautéed with Green peppers, carrots and onions in a hot Slightly breaded and deep fried then stir fried 4.99 7.29 onion steamed to perfection in a special and chicken in hot bean sauce. and spicy brown sauce. with pineapples, onions and bell pepper in a honey soy sauce. 10.99 11.99 sweet and sour sauce. SPICED RIBS SPICED CALAMARI 14.39 10.99 Marinated pork ribs pan seared and tossed Tossed with oriental five spice seasoning CRISPY ASIAN BEEF with oriental five-space seasoning and a and served with a sweet chili sauce.