A- Theatrical -Food- Orchestra

Total Page:16

File Type:pdf, Size:1020Kb

A- Theatrical -Food- Orchestra -a- theatrical -food- orchestra Executive Chef EAM- Sales and Marketing Hotel Manager / Managing Director Salad and Appetizer Dessert Gillardeau Oyster, Mignonette ½ Dozen 620 / Dozen 1,200 Vanilla Crème Brûlée 70 Charcuterie Board Small 230 / Large 360 Tiramisu, Ladyfinger Biscuit, Mascarpone, Cocoa Osetra Caviar Service 30 Gram 598 Dark Chocolate Mousse Joselito Iberian Ham, Marinated Olive, Tomato Bruschetta 70 Gram 488 R u m B a b a , G ra p e f r u i t , O ra n g e , M a n d a r i n , Va n i l l a C h a n t i l l y Scottish Smoked Salmon, Crème Fraîche, Caper, Dark Rye 180 Mille-feuille, Caramel Sauce Spice Crusted Tuna Niçoise, Potato, Green Bean, Black Olive, Anchovy, Quail Egg 168 Tart of the Day Caesar Salad, Roasted Chicken, Bacon, Parmesan, Crouton 158 Fresh Fruit Foie Gras Terrine, Hawthorne Gelée, Brioche 120 Lobster Bisque 120 Buckwheat Crêpe, Paris Ham, Gruyère, Egg, Cornichon 110 Garden Green Salad, Shaved Vegetable, Dijon Vinaigrette, Walnut 60 Ice Cream Coupe The Colonel 70 Lemon Sorbet, Vodka Chocolate Liégois Chocolate and Vanilla Ice Cream, Chocolate Sauce, Whipped Cream Asian Banana Split Braised Beef Noodle Soup, Bok Choy, Bean Sprout, Chili Oil 138 Chocolate and Vanilla Ice Cream, Raspberry, Whipped Cream Prawn Spring Roll, Sweet Chili Sauce, Worcestershire Sauce 120 Prawn and Minced Pork Wonton Noodle Soup, Shrimp Roe 118 Double Boiled Wenchang Chicken and Mushroom Soup 90 Confectionary Entremets Selection 70 Artisan Chocolate Per Piece 18 Continental Macaron Per Piece 18 Steak Frites, Australian Wagyu Sirloin M4, 250g, Herb Butter, French Fries 290 Wagyu Burger, Foie Gras, Aïoli, Comté, French Fries 220 Bacon Cheddar Double Cheeseburger, French Fries 188 Grilled Norwegian Salmon, Forest Mushroom, Sauce Béarnaise 180 Prawn and Lobster Croissant, Butter Lettuce, Marie Rose Sauce, Potato Chips 180 Croque Madame, Paris Ham, Gruyère, Sunny Side-Up Egg, French Fries 120 Farmhouse Cheese Paris Ham and Comté Baguette Sandwich, Potato Chips 120 3 Selections 160 / 5 Selections 210 Club Sandwich, Turkey, Bacon, Lettuce, Tomato, Egg, Mayonnaise, Potato Chips 120 Spiced Fruit Confit, Baguette vegetarian All prices are in CNY and include service charge and prevailing taxes. All prices are in CNY and include service charge and prevailing taxes. CHINESETea TEA Coffee OOLONG TEA Per Person BLACK TEA SERVED HOT OR ICED 70 HOT 88 Jin Xuan Oolong 198 Jin Jun Mei, Zhengshantang 588 Coffee Almond Coffee Dahongpao, Wuyi 188 Underwater Incense 158 Decaffeinated Coffee Choco-Cookie Macchiato Oriental Beauties 158 Old Tree Black Tea 158 Cafe Latte Lapsang Souchong Mocha Phoenix Oolong Osmanthus 138 Lapsang Souchong 108 Cappuccino Fragrance Keemun Black Tea 98 Espresso ICED 88 Tieguanyin, Charcoal Torrefied 128 Double Espresso Raspberry Latte Macchiato Dongding Oolong, Taiwan 118 PU-ERH Vanilla Latte Macchiato Tieguanyin, Fresh Scent 98 Small Green Singet Tea, 1993 588 Wild Tea Tree, 2003 388 WHITE TEA Da Yi Pu-Erh 168 Old Shou Mei, 12 Years 138 Chrysanthemum Pu-Erh 168 Bai Hao Silver Needle, 5 Years 98 Dahongyin of The China Tea Co., 158 White Pekoe 78 2003 Soft Drink Green Orange, Brown Old Tree 128 REFRESHER FRUIT JUICE SCENTED TEA Aged Fermented Pu-Erh 6 Years 98 Jasmine Tea 128 Iced Lemon or Chrysanthemum Tea 78 Orange Juice 78 Lychee Soda 78 Grapefruit Juice 78 Golden Chrysanthemum 98 RAW PU-ERH French Rose Tea 78 LaoBanZhang, 2011 588 Tonic Water, Soda Water, Ginger Ale 68 MINERAL WATER Bingdao 398 Coca-Cola, Sprite, Coke Zero 68 330ml 375ml 500ml 800ml GREEN TEA Single Bud 138 Voss Still 68 110 Shifeng Longjing 168 7542 of The China Tea Co., 1999 118 Beijing Yoghurt 60 Voss Sparkling 68 110 Handmade Taiping Kowkui 138 Raw Pu-Erh 98 Sour Plum Juice 60 Evian 68 Biluochun, Dongting 128 Jujube Local Red Date Juice 60 Perrier 68 Anji Albifaction Tea 128 5100 Tibet Spring 68 West Lake Longjing 98 WESTERN TEA -98- English Breakfast, Earl Grey Blackcurrant and Hibiscus, Darjeeling Peppermint, Decaffeinated Ceylon All prices are in CNY and include service charge and prevailing taxes. All prices are in CNY and include service charge and prevailing taxes. Wine CHAMPAGNE Glass 150ml Bottle RED Glass 150ml Bottle Ruinart, Blanc de Blancs, Reims, Champagne, France 48o 2,40o Château Franc Petit Figeac, St-Emilion, Bordeaux, France 190 900 Veuve Cliquot Ponsardin, Brut Rosé, Champagne, France 27o 1,35o Hess Collection, Select, Cabernet Sauvignon, North Coast, United States 170 850 Veuve Cliquot Ponsardin, Brut, Champagne, France 21o 1,05o Casa Lapostolle, Cuvée Alexandre, Cabernet Sauvignon, 140 700 Colchagua Valley, Chile Mazzei, Fonterutoli, Chianti Classico, Tuscany, Italy 120 600 WHITE Glass 150ml Bottle Les Héritiers du Comte Lafon, Mâcon Milly-Lamartine, 180 900 Luc Baudet, Les Deux Clos, Côtes du Rhône, Rhône Valley, France 80 400 Burgundy, France Tenuta San Guido, Sassicaia, Bolgheri, Tuscany, Italy 3,950 Castello della Sala, Bramito del Cervo, Chardonnay, Umbria, Italy 170 850 Viña Concha y Toro, Almaviva, Maipo Valley, Chile 3,600 Domaine des Clairneaux, Sancerre, Loire Valley, France 140 700 Domaine Dujac, Morey St. Denis, Burgundy, France 2,250 Dönnhoff, Riesling, Nahe, Germany 130 650 Château Durfort-Vivens, 2ème Grand Cru Classé, Bordeaux, France 1,900 M. Chapoutier, Belleruche, Côte du Rhône Blanc, Rhône Valley, France 80 400 Maison Leroy S.A. Burgundy, France 1,690 Domaine François Mikulski, Meursault, Burgundy, France 1,990 Masi Costasera, Amarone della Valpolicella Classico DOCG, Veneto, Italy 1,350 Domaine Bachelet-Monnot, Chassagne Montrachet, Burgundy, France 1,580 Joseph Drouhin, Côte de Nuits-Village, Burgundy, France 1,080 Joh. Jos. Prum, Graacher Himmelreich, Riesling, Kabinett, 1,500 Gaja, Promis, Tuscany, Italy 1,050 Mosel, Germany Livio Felluga, Pinot Grigio, Colli Orientali del Friuli, Italy 1,250 Domaine Vincent Girardin, Vieilles Vignes, Saint Romain, 1,050 Burgundy, France E.Guigal, Crozes-Hermitage, Rhône Valley, France 950 Maison Trimbach, Riesling, Alsace, France 800 SWEET Glass 120ml Bottle Château de Rayne Vigneau, Madame de Rayne, 13o 78o Sauternes, Bordeaux, France DIGESTIF Grappa di Sassicaia 56o Nieport Porto Colheita, Port, Portugal 22o Jacopo Poli PO’ Pinot di Poli 20o Lustau, Don Nuno Oloroso, Solera Reserva 17o Lo Chardonnay di Nonino Grappa 15o Lustau, Amontillado, Los Arcos, Solera Reserva 11o Luxardo Black Sambuca 6o Limoncello 5o Luxardo Sambuca Dei Cesari 5o All prices are in CNY and include service charge and prevailing taxes. All prices are in CNY and include service charge and prevailing taxes. Cocktail-108- Spirit VODKA RUM GIN LIQUOR Orange-Chocolate Martini ✺ Royal Bermuda Yatch Club Ransom Old Tom 120 Chartreuse Green 130 Belvedere, Dry Curaçao Orange, Vanilla Syrup, Plantation Three Stars, Grand Marnier, Lime, Fresh Mint Beefeater 24 120 Elixier Bitter Truth 120 Dark Chocolate VERMOUTH Sipsmith Dry 110 Lillet Blanc 120 SAKE The Pathfinder Portland Dry 110 Chartreuse Yellow 110 Sake Sour Mancino Bianco, Passion Fruit, Juniper Soda G’Vine Floraison 110 Lillet Rouge 100 Sake, Elderflower Syrup, Yuzu Purée Hendrick’s 100 Mancino Rosso 70 TEQUILA GIN Beijing Paloma Botanist 100 Fernet Branca 70 Peach Gin & Tonic ✺ Jose Cuervo 1800 Silver, Fresh Grapefruit, Citadelle 90 Amaro Abano 60 Tanqueray 10, Peach Syrup, Sichuan Peppercorn Tanqueray No.10 80 East Imperial Tonic COGNAC BOURBON Bombay Sapphire 80 Lychee Martini Classic Old Fashioned Remy Martin Louis XIII 3,560 Citadelle, Rose Water, Lychee Citrus Maker’s Mark, Brown Sugar, Maraschino Cherry, VODKA Hennessy Paradis 1,730 Angostura Bitters Stolichnaya Elite 160 Camus Special Reserve Evening 780 Sipsmith Barley 100 Hennessy X.O. 470 Purity 100 Remy Martin X.O. 320 Grey Goose 100 Leopold Gourmel 300 Belvedere 100 Age du Fruit 10 Carats Non-alcoholic-80- Cocktail Ketel One 90 Beluga 90 ARMAGNAC Lavender Punch Strawberry Temple Château de Laubade Extra Bas 660 Peach Purée Boiron Strawberry Syrup RUM AND CACHAÇA Lavender Syrup, Lavender Soda Lemongrass Soda, Orange Juice Clement V.S.O.P. 130 EAU DE VIE Plantation X.O. 20 Year 120 G.E. Massenez Carafon Poire 290 Prisionnière Zacapa 23 Year 110 Château du Breuil Calvados 120 Plantation 3 Stars 90 Smith & Cross Traditional Jamaica 90 Mount Gay Black Barrel 70 Sagatiba Pura Cachaça 60 DRAFT BeerIMPORTED Asahi Large 10o Kronenbourg 1664 Blanc 7o TEQUILA Asahi Small 6o Heineken 7o Patron Anejo 160 LOCAL Patron Silver 100 Slowboat Pale Ale 9o Jose Cuervo 1800 Silver 100 Tsing Tao 6o ✺ available as non-alcoholic cocktail All prices are in CNY and include service charge and prevailing taxes. All prices are in CNY and include service charge and prevailing taxes. Whiskey SINGLE MALT OTHER WHISKEY HIGHLAND BLENDED Glenmorangie 18 Year 260 Chivas Regal 21 Year, Royal Salute 310 Johnnie Walker, Blue Label 290 ISLANDS Chivas Regal 18 Year 140 Highland Park 18 Year 440 Jack Daniel’s, Single Barrel 120 Arran 16 Year 280 Jack Daniel’s 90 Arran, Sherry Cask 260 Crown Royal 90 Johnnie Walker, Black Label 90 SPEYSIDE Balvenie 17 Year, Double Wood 470 BOURBON Glenlivet 18 Year 280 Woodford Reserve 130 Glenfiddich 18 Year 180 Maker’s Mark 90 Glenlivet 15 Year, French Oak Reserve 160 Macallan 12 Year, Fine Oak 120 IRISH Teeling, Small Batch 90 ISLAY John Jameson 90 Bruichladdich, Octomore 370 Bowmore 15 Year, Darkest 220 TAIWAN Lagavulin 16 Year 120 Kavalan, Solist, Sherry Cask 250 Kavalan Single Malt 130 LOWLAND Auchentoshan, Three Wood 170 JAPAN Hakushu 12 Year 520 CAMBLETOWN Springbank 15 Year 290 All prices are in CNY and include service charge and prevailing taxes. .
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.
    [Show full text]
  • Identification of Similar Chinese Congou Black Teas Using An
    molecules Article Identification of Similar Chinese Congou Black Teas Using an Electronic Tongue Combined with Pattern Recognition Danyi Huang , Zhuang Bian, Qinli Qiu, Yinmao Wang, Dongmei Fan and Xiaochang Wang * Tea Research Institute, Zhejiang University, # 866 Yuhangtang Road, Hangzhou 310058, China; [email protected] (D.H.); [email protected] (Z.B.); [email protected] (Q.Q.); [email protected] (Y.W.); [email protected] (D.F.) * Correspondence: [email protected]; Tel.: +86-0571-8898-2380 Received: 8 November 2019; Accepted: 6 December 2019; Published: 12 December 2019 Abstract: It is very difficult for humans to distinguish between two kinds of black tea obtained with similar processing technology. In this paper, an electronic tongue was used to discriminate samples of seven different grades of two types of Chinese Congou black tea. The type of black tea was identified by principal component analysis and discriminant analysis. The latter showed better results. The samples of the two types of black tea distributed on the two sides of the region graph were obtained from discriminant analysis, according to tea type. For grade discrimination, we determined grade prediction models for each tea type by partial least-squares analysis; the coefficients of determination of the prediction models were both above 0.95. Discriminant analysis separated each sample in region graph depending on its grade and displayed a classification accuracy of 98.20% by cross-validation. The back-propagation neural network showed that the grade prediction accuracy for all samples was 95.00%. Discriminant analysis could successfully distinguish tea types and grades. As a complement, the models of the biochemical components of tea and electronic tongue by support vector machine showed good prediction results.
    [Show full text]
  • China Keemun Panda Loose Leaf Tea English Tea Store • Cup Characteristics: a Winey and Fruity Tea with Depth and Complexity. T
    China Keemun Panda Loose Leaf Tea English Tea Store • Cup Characteristics: A winey and fruity tea with depth and complexity. Takes milk very well • Infusion: Bright tending reddish • Ingredients: Black tea • Caffeine/Antioxidant Level: Medium/Medium • Grade(s): Panda Grade #1 • Manufacture Type(s):Special Keemun Orthodox • Region: Anhui Province • Growing Altitudes: 1500-4900 feet above sea level • Shipping Port(s): Shanghai Brewing Instructions Hot Tea Brewing Method: Use freshly drawn water. When water is re-boiled, or stands for a while, it loses oxygen which prevents the full flavor of the tea being released. Warm the pot first. This helps the brewing process by maintaining the brewing temperature for longer so to extract more flavor from the tea. Be sure to use boiling water to make the tea. Water which is "off the boil" does not allow the tea to brew properly. Ideal brewing temperature is 100° C/212° F. Minimum brewing temperature is 90° C/194° F. Brew for 3-5 minutes. Shorter times will not reveal the full flavor and the quality of the tea. Longer brewing will result in a bitter tasting tea as Tannin will start to be extracted from the tea leaves (If you brew in a cup brew for a much shorter time, 1 - 2 minutes). Stir the tea in the pot once or twice while it is brewing. Iced tea brewing method (Pitcher): (to make 1 liter/quart): Place 6 slightly heaping teaspoons of loose tea, 6 tea bags into a teapot or heat resistant pitcher. Using filtered or freshly drawn cold water, boil and pour 1.25 cups/315ml over the tea.
    [Show full text]
  • Role of Cyclooxygenase-2 and Fatty Acid Synthase in Breast Cancer Development
    ROLE OF CYCLOOXYGENASE-2 AND FATTY ACID SYNTHASE IN BREAST CANCER DEVELOPMENT by Suying Lu A thesis submitted in conformity with the requirements for the degree of Doctor of Philosophy Graduate Department of Nutritional sciences University of Toronto © Copyright by Suying Lu 2008 Library and Bibliotheque et 1*1 Archives Canada Archives Canada Published Heritage Direction du Branch Patrimoine de I'edition 395 Wellington Street 395, rue Wellington Ottawa ON K1A0N4 Ottawa ON K1A0N4 Canada Canada Your file Votre reference ISBN: 978-0-494-39890-6 Our file Notre reference ISBN: 978-0-494-39890-6 NOTICE: AVIS: The author has granted a non­ L'auteur a accorde une licence non exclusive exclusive license allowing Library permettant a la Bibliotheque et Archives and Archives Canada to reproduce, Canada de reproduire, publier, archiver, publish, archive, preserve, conserve, sauvegarder, conserver, transmettre au public communicate to the public by par telecommunication ou par Plntemet, prefer, telecommunication or on the Internet, distribuer et vendre des theses partout dans loan, distribute and sell theses le monde, a des fins commerciales ou autres, worldwide, for commercial or non­ sur support microforme, papier, electronique commercial purposes, in microform, et/ou autres formats. paper, electronic and/or any other formats. The author retains copyright L'auteur conserve la propriete du droit d'auteur ownership and moral rights in et des droits moraux qui protege cette these. this thesis. Neither the thesis Ni la these ni des extraits substantiels de nor substantial extracts from it celle-ci ne doivent etre imprimes ou autrement may be printed or otherwise reproduits sans son autorisation.
    [Show full text]
  • ในประเทศอังกฤษ Know More About Tea
    Volume 6 Issue 23, Apirl - June 2016 ปที่ 6 ฉบับที่ 23 ประจำเดือน เมษายน - มิถุนายน 2559 สถาบันชา มหาว�ทยาลัยแมฟาหลวง TEA INSTITUTE, MAE FAH LUANG UNIVERSITY เรียนรู วัฒธรรมการดื่มชาในประเทศอังกฤษ Know More About Tea Special Report Health Tea Tea Research ชาอัสสัม ชะลออาการซ�มเศรา การพัฒนาเคร�่องดื่มชาเข�ยว กับงานสงเสร�มการเกษตรบนที่สูง ในกลุมผูสูงอายุ อัสสัมลาเตพรอมชง ในจังหวัดเช�ยงราย ดวยชาเข�ยวอุนๆ โดยใชสตีว�โอไซด เปนสารทดแทนความหวาน 2 Editor’s Desk โดย ทีมผู้จัดท�ำ สงกรานต์วันปีใหม่ของคนไทยใจสุขล้น ชื่นฉ�่าทั่วทุกคนความสุขล้นทั้งกายใจ รดน�้าและด�าหัวให้ทุกครัวเริ่มสิ่งใหม่ ฉ�่าชื่นทั้งกายใจทุกข์อันใดอย่าได้พาล สวัสดีวันสงกรานต์ค่ะ กลับมาเจอกันอีกแล้วในช่วงเดือนเมษายน เดือนที่ร้อนที่สุดในรอบปีถึงอากาศจะร้อนแค่ไหน ขอเพียงใจเราอย่าร้อนตามนะคะ ส�าหรับจดหมายข่าวชาฉบับนี้เราได้รับเกียรติจากผู้อ�านวยการศูนย์ส่งเสริมและพัฒนาอาชีพ เกษตรจังหวัดเชียงราย (เกษตรที่สูง) คุณนาวิน อินทจักร มาเล่าถึงบทบาทหน้าที่ของเกษตรที่สูงในการส่งเสริมเกษตรกร ผู้ปลูกชาอัสสัม ในคอลัมน์ Special Report และตามด้วยคอลัมน์ Know More About Tea ที่จะกล่าวถึงวัฒนธรรมการดื่มชา ของคนอังกฤษ ต่อด้วยคอลัมน์ Talk About Tea ที่ได้เล่าถึงที่มาที่ไปของโครงการพัฒนาหมู่บ้าน ผลิตภัณฑ์เมี่ยงเพื่อสืบสานภูมิปัญญาท้องถิ่น นอกจากนี้ยังมีงานวิจัยที่น่าสนใจของนักศึกษาส�านัก วิชาอุตสาหกรรมเกษตร มหาวิทยาลัยแม่ฟ้าหลวง ที่ใช้สตีวิโอไซด์เป็นสารทดแทนความหวาน ในเครื่องดื่มชาเขียวอัสสัมลาเต้พร้อมชง เอาใจคนรักสุขภาพ ในคอลัมน์ Tea Research ตาม ด้วยเมนูของอาหารที่มีส่วนผสมชา ใน Trendy Tea Menu นอกจากนี้ ในคอลัมน์ Health Tea ยังให้ความรู้เกี่ยวกับการดื่มชาเขียวเพื่อลดอาการซึมเศร้าในผู้สูงอายุ และคอลัมน์
    [Show full text]
  • Conference Program
    IMCOM 2020, January 3 - 5 Taichung, Taiwan Conference Program | Hosted by | Sungkyunkwan University, Korea Universiti Kuala Lumpur, Malaysia IMCOM 2020 초대의 글 IEEE 학술대회로 성균관대가 후원하며 말레이시아 UniKL과 공동 주관하는 제 14회 International Conference on Ubiquitous Information Management and Communication(IMCOM)이 2020년 1월 3일(금)부터 5일(일)까지 대만 타이중에서 개최됩니다. 미래사회에서는 인간, 컴퓨터, 사물 간의 상호작용을 위한 새로운 패러다임의 생성, 라이프로그의 활용, 컴패니언 디바이스의 역할, 특성, 맞춤 등 그에 따른 변화를 요구합니다. IMCOM 2020에서는 컴패니언 IoT의 시대를 준비하며 새로운 패러다임에 기여하는 학술 교류 및 전문 지식의 전파를 위해서 세계 최고 수준의 전문가들 을 모시고 고 기부 /IITP G-ITRC 의 틀 안에서 심도 있는 토론 의 장을 마련하고자 합니다. IMCOM 2020는 SCOPUS와 EI에 등재되어 있어 국제학술대회로서의 높은 권위를 유지하고 있습니다. 금년에는 11개국 이상의 나라에서 참여하였으며, 국내논문 24편, 외국논문 43여편정도가 최종 선정되었고, 수준 높은 학술 교류를 위해 네 분의 기조강연자를 모셨습니다. 그리스 National Technical University of Athens의 Kostas J. Kyriakopoulos 교수님, 빅데이터 및 딥러닝, IoT 에 전문이신 National Taiwan University의 Shou-De Lin 교수님, UX 디자인, ICT 의 사회적 및 심리적 효과, Human-machine interaction 분 야 를 연 구 하 시 는 싱 가 포 르 Nanyang Technological University의 이관민 교수님, 그리고 인공지능 분야에 앞장서시는 한국 KIISE AI Society의 최승진 교수님을 초청하였습니다. 열띤 토론과 학술정보의 교환은 물론 폭넓은 친교를 통해 성대한 만남의 장과 성공적인 학술회의가 이루어질 수 있도록 부디 적극 참석하셔서 본 학술회의를 더욱 빛내 주시길 부탁드립니다. 또한 학술대회 행사 중 울창한 풍경과 이국적 정원으로 둘러싸인 리조트에서 휴식을 통해서 한 해를 새롭게 맞는 재충전의 기회로 활용하시기 바랍니다. 대한민국 성균관대에서 2006년 기획되어 2007년부터 시작된 작은 학술회의가 이제 매년 200편 이상의 논문이 제출되고 서로 아끼며 주목하는 세계수준의 학술회의로 자리 잡았습니다.
    [Show full text]
  • English Translation of Chinese Tea Terminology from the Perspective of Translation Ethics
    Open Journal of Modern Linguistics, 2019, 9, 179-190 http://www.scirp.org/journal/ojml ISSN Online: 2164-2834 ISSN Print: 2164-2818 English Translation of Chinese Tea Terminology from the Perspective of Translation Ethics Peiying Guo, Mei Yang School of Arts and Sciences, Shaanxi University of Science and Technology (SUST), Xi’an, China How to cite this paper: Guo, P. Y., & Abstract Yang, M. (2019). English Translation of Chinese Tea Terminology from the Pers- The English translation of Chinese tea terminology not only facilitates tea pective of Translation Ethics. Open Journal export but also functions as a bridge for the international communication of of Modern Linguistics, 9, 179-190. tea culture. However, the lack of translation norms for tea terminology in https://doi.org/10.4236/ojml.2019.93017 China leads to various translation problems, resulting in the failure of inter- Received: May 7, 2019 national tea communication. Translation, as an important means of intercul- Accepted: June 1, 2019 tural communication, requires the constraints of ethics. Based on five models Published: June 4, 2019 of Chesterman’s translation ethics, in combination with the different transla- Copyright © 2019 by author(s) and tion tasks, this paper divided tea terminology into five corresponding catego- Scientific Research Publishing Inc. ries and analyzed how Chesterman’s five translation ethics were applied in tea This work is licensed under the Creative terminology translation. The results show that Chesterman’s translation eth- Commons Attribution International License (CC BY 4.0). ics is applicable to improving the quality of tea terminology translation. http://creativecommons.org/licenses/by/4.0/ Open Access Keywords Tea Terminology Translation, Chesterman’s Translation Ethics, Classification of Tea Terminology 1.
    [Show full text]
  • Multielemental Analysis Associated with Chemometric Techniques for Geographical Origin Discrimination of Tea Leaves (Camelia Sinensis) in Guizhou Province, SW China
    molecules Article Multielemental Analysis Associated with Chemometric Techniques for Geographical Origin Discrimination of Tea Leaves (Camelia sinensis) in Guizhou Province, SW China Jian Zhang 1 , Ruidong Yang 1,*, Rong Chen 2, Yuncong C. Li 3, Yishu Peng 1 and Chunlin Liu 1 1 College of Resource and Environmental Engineering, Guizhou University, Guiyang 550025, China; [email protected] (J.Z.); [email protected] (Y.P.); [email protected] (C.L.) 2 College of Mining, Guizhou University, Guiyang 550025, China; [email protected] 3 Department of Soil and Water Sciences, Tropical Research and Education Center, IFAS, University of Florida, Homestead, FL 33031, USA; yunli@ufl.edu * Correspondence: [email protected]; Tel.: +86-0851-8362-0551 Academic Editors: Giuseppe Scarponi, Silvia Illuminati, Anna Annibaldi and Cristina Truzzi Received: 3 November 2018; Accepted: 15 November 2018; Published: 18 November 2018 Abstract: This study aimed to construct objective and accurate geographical discriminant models for tea leaves based on multielement concentrations in combination with chemometrics tools. Forty mineral elements in 87 tea samples from three growing regions in Guizhou Province (China), namely Meitan and Fenggang (MTFG), Anshun (AS) and Leishan (LS) were analyzed. Chemometrics evaluations were conducted using a one-way analysis of variance (ANOVA), principal component analysis (PCA), linear discriminant analysis (LDA), and orthogonal partial least squares discriminant analysis (OPLS-DA). The results showed that the concentrations of the 28 elements were significantly different among the three regions (p < 0.05). The correct classification rates for the 87 tea samples were 98.9% for LDA and 100% for OPLS-DA. The variable importance in the projection (VIP) values ranged between 1.01–1.73 for 11 elements (Sb, Pb, K, As, S, Bi, U, P, Ca, Na, and Cr), which can be used as important indicators for geographical origin identification of tea samples.
    [Show full text]
  • Two Tea Masters of Black Arts Shanghai Daily
    6/2/2020 Two tea masters of black arts | Shanghai Daily Advanced Search Home Business Metro Nation World Sports Feature Opinion Sunday Viral PDF Subscribe HOME » SUNDAY The story appears on Page B8 - B9 Two tea masters of black arts September 9, 2012 By Tan Weiyun | September 9, 2012, Sunday | PRINT EDITION GET THIS PAGE IN PDF Free for subscribers View shopping cart 1 of 7 Image of article "Two tea masters of black arts" MIN Xuanwen spoons a small amount of Keemun black tea leaves into an exquisite, white porcelain cup, and then adds boiling water, as the tea leaves bob up and down. A fruity, smoky fragrance arises. Min waits motionless for five minutes until the aroma becomes mellow and then pours the tea water into a tiny cup. "Sniff directly from the cup to feel the fruity fragrance, you can smell the aroma mixed with pine, orchid, dried plum and sweet, smoky rose. The fragrance lingers," he said. "Then taste the tea and you'll sense a little sweetness that also lingers." Eighty-one-year-old Min is the ultimate authority, the last word in Keemun black tea and he is well-renowned in the industry. Having selected, sifted, processed, tasted and judged the "king of black teas" for more than 60 years, Min has the final say at the famous old Keemun Black Tea Factory on which batch of tea receives the highest premium rating and label, and, hence, is sold for the highest price. It can sell for as much as 10,000 yuan (US$1,576) for 500 grams.
    [Show full text]
  • Top Selling Mark T. Wendell Tea Company Products by Category
    Top Selling Mark T. Wendell Tea Company Products by Category Mark T. Wendell Tea Company Loose Leaf Teas Our Signature Tea: Hu-Kwa Black Teas: English Breakfast, Cheericup Ceylon, China Keemun, Darjeeling, Russian Caravan, Irish Breakfast, Victorian Afternoon Pu-erh Teas: Organic Bold Leaf Pu-erh Oolong Teas: Formosa Oolong, China Sechung Oolong, Min-Pei Fancy Oolong, Brandy Oolong Green Teas: Cloud & Mist Green, Dragonwell Green, Organic Chun Mee Green, Japanese Genmaicha Green, Gunpowder Green, Young Hyson Green White Teas: China Mutan White Yellow Teas: Huo Shan Yellow Sprouting Scented Teas: Earl Grey, China Jasmine, Rose Congou Flavored Teas: Peach Flavored Black, Spiced Masala Chai, Pomegranate Flavored Green, Green Paradise Blend, Blackcurrant Flavored Black, Tropicana Iced Tea Blend, Autumn Cranberry Black Decaf. Teas: Decaffeinated English Breakfast, Decaffeinated Earl Grey Herbal Tisanes: Rooibos, Peppermint Leaf, Barbados Fruit Tisane, Witch Blend Herbal, Sundown Herbal Imported Packaged Brands Boston Harbour Tea: (25 ct. teabag box, 4 oz loose tea tin, 20 ct. replica chest) Lifeboat Tea: (80 count teabags) Hampstead Organics: (Organic Energy Chai, Organic Rosehip, Organic Earl Grey, Organic Lavender) London Fruit & Herb Co. Teas: (Blackcurrant, Peach, Raspberry, Strawberry & Vanilla) Typhoo Tea: (80 count regular and decaffeinated teabags) Foojoy Gold Premium Chinese Teas: (Imperial Keemun Black, Jasmine Silver Pearls, Yin Hao Jasmine Green, Before The Rain Tippy Green, Lung Ching Premium Green) Indar: (50 count teabags) Teapots & Brewing Accessories For Life Curve Teapots For Life Dew Teapots New Leaf Glass Tea Mug Finum Paper Brewing Filters Extra-Fine Mesh Strainer 1.5-inch Snap Teaball Spoon MARK T. WENDELL TEA COMPANY 14-A CRAIG ROAD ACTON, MASSACHUSETTS 01720 Telephone: (978) 635-9200 Internet: www.bulktea.com .
    [Show full text]
  • Afternoon Tea Fine Teas Vintage Afternoon Tea
    AFTERNOON TEA FINE TEAS VINTAGE AFTERNOON TEA SENCHA FUKUJYU TRADITIONAL AFTERNOON TEA The large flat leaves of this Japanese green tea give a silky, sweet and grassy taste. Adult £34 Child (Ages 5 – 11. No charge for children under 5) £18 DRAGON PEARL JASMINE CHAMPAGNE AFTERNOON TEA Beautiful hand-rolled pearls of green tea infused with jasmine flowers. Please be advised that a £2 supplement applies to this tea. Served with a glass of Laurent-Perrier La Cuvée, France, NV £46 Served with a glass of Laurent-Perrier Rosé Cuvée, France, NV £53 SILVER NEEDLES YIN ZHEN A rare Chinese white tea picked only two days a year – sweet and delicate, with hints of melon. SANDWICHES Please be advised that a £3 supplement applies to this tea. Smoked chicken with sweetcorn on onion bread Cucumber with cream cheese on caraway bread Poached and smoked salmon with lemon on basil bread Egg mayonnaise with watercress on wholemeal bread FRESHLY BAKED SCONES Strawberry preserve, seasonal compote and clotted cream PASTRIES Gateau St. Honoré Yorkshire rhubarb and yoghurt tart Coworth Park Black Forest gateaux Orange marmalade cake with cardamom cream Our menu contains allergens. If you suffer from an allergy or intolerance, please let a member of the Drawing Room team know upon placing your order. A discretionary service charge of 12.5% will be added to the bill. BRITISH HERITAGE TEAS WINTER WARMERS THE COWORTH PARK AFTERNOON BLEND CINNAMON WINTER SPICE A unique blend of muscatel Darjeeling, peach Formosa Oolong, a hint of Lapsang A rich blend of black teas, three types of cinnamon, orange peel, and sweet cloves.
    [Show full text]
  • Look Book 2020 01 02 03
    LOOK BOOK 2020 01 02 03 History Milestones in tea culture Finest World Tea Master 04 05 07 1000 Years Master Tea Yeh Tea Spirit Luxury Tea Gifts and Boxes 09 11 13 Luxury Tea Blends Green Tea Powder Matcha Kenyan and White Tea 15 17 21 Black Tea Herbal Tea Herb Tea 25 Green Tea -05 CRAFTMANSHIP AND INNOVATION Yeh Tea - A succes Story At the beginning of the sixtees, Shih Shun Yeh moved to the West to build up a new and bet- ter life wihlst introducing Chinese food and Chinese tea to the Dutch audience. His daughter Hsiu-Li followed his footsteps and continued her journy for the search of the perfect cup of MILESTONES IN tea. As result Yeh Tea was born - presenting the best of the best teas of the World! Yeh Tea - A Promise TEA MASTERS There’s something about nostalgia that makes us feel grounded. It’s the time we take to look back and reminisce that gives us the foundation to move forward with crystal clear direction and commitment. We are not a cultivator purely focused on innovation, we are refined craftsmen who achieve excellence by honoring the tradition of growers that came before us. Cultivating Tea with the utmost Integrity Our harvest is the result of this dedication to perfection and will forever honor the originals. Far away in the beautiful land of Amsterdam, a seed was planted. It was this seed, sown into the Earth, that breathed life into this tradition of tea that we honor in every Yeh Tea harvest.
    [Show full text]