Chinese Cuisine Soup
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Appetizers Beer Cocktails Zero Proof Wine by the Glass Curated Flights
we are excited to offer a world inspired, local comfort enthused cuisine, wine by the glass utilizing locally grown products, with a focus of chef inspired local favorites. BUBBLES 4oz wine bar and a daily selection of specials. prosecco • bele casel • asolo prosecco superiore - extra dry, veneto, italy nv 8 to ensure the safety of our guests + team, we kindly ask that you keep your masks on any time you leave your table sparkling rosé • domaine carneros ‘cuvée de la pompadour’ • carneros, california nv 13 and at any time while not eating or drinking. this is in line with the City & County of Honolulu’s current order. champagne • laurent-perrier ‘la cuvée’ brut • france nv 18 appetizers ROSE tasting - 2oz glass - 6oz organic greens 12 rosé of carignane • frog’s leap ‘la grenouille’ rougante • mendocino, california 2019 4 12 tomato, cucumber, radish, croutons, creamy red miso rosé of grenache, cinsault + cabernet • château léoube ‘le secret de léoube’ • provence, france 2018 5 15 charcuterie plate 25 WHITE tasting 2oz glass - 6oz daily selection of cheeses + meats, grapes, house marinated olives, crackers - spätlese riesling • monchhoff ‘urzig wurzgarten’ • mosel, germany 2014 5.50 16.50 fried brussels sprouts 8 ( ) champalou ‘les fondraux’ loire valley, france 2018 5 15 applewood smoked bacon, balsamic reduction, parmesan vouvray chenin blanc • • alvarinho • nortico • minho, portugal 2018 3.50 10.50 truffle fries 8 verdejo • oro de castilla • rueda, spain 2019 4 12 garlic herb butter, parmesan ‘patatas bravas’ 11 dry riesling • dr. konstantin frank • finger lakes, new york 2018 4 12 crispy fried potatoes, togarashi mayo, furikake, tobiko, katsuobushi sauvignon blanc • capture ‘tradition’ • sonoma county, california 2018 4 12 jbh grilled cheese sandwich 12 pinot gris • greywacke • marlborough, new zealand 2016 4.50 13.50 house made kimchi, havarti, french bread, truffle soave (garganega) • suavia • veneto, italy 2018 4 12 certified angus beef sliders* 12 côtes du rhône blanc (viognier, roussanne, marsanne, et al.) • e. -
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. -
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 Our Menu In
Appetizer Specials King Crab Salad 17 Mixture of cooked King Crab Meat, Seaweed Salad, Cucumber, Mayo and Tobiko. Jalapeño Calamari 12 Fried Calamari Served with House Jalapeño Sauce. Crispy Crab Shumai 14 Crispy Fried Shumai Skin stuffed with Sweet Blue Crab Meat and Onion. Garnished with Tobiko and Sprouts, Served with Spicy Mayo. Lady in White 17 A 3 tiered roll consisting of thinly sliced White Tuna, Avocado, Tuna and Masago. Stuffed with Spicy Tuna, Lobster Salad, Avocado, and drizzled with Yuzu Dressing. Sushi Sandwich 17 4 Pieces of Club Sandwich Styled Sushi with Tuna, Salmon, Kani, Avocado, Cucumber, Lettuce, Masago & Pink Seaweed in the Center. Topped with Wasabi Mayo. King Crab Hot Roll 19 Alaskan King Crab, Avocado and Masago Wrapped in the Center Deep Fried Until the Rice is Perfectly Soft and Chewy. Served with Chef’s Spicy Mango Salsa Coconut Shrimp Roll 17 Coconut Battered Tempura Shrimp Wrapped in a Roll, Topped w/ Lobster Salad, Masago and Thinly Sliced Avocado. Sprinkled with Fine Coconut Flakes, and Drizzled with Wasabi Dressing. Angry White Tuna Roll 17 Spicy White Tuna, Asparagus, Avocado and Tempura Flakes lnside. Topped With Seared White Tuna, Jalapeño and Chef’s Ginger Eel Sauce. Sprinkled with Crunchy Kani. Salad House Salad 5.5 Tofu Salad 8 Asparagus Salad 8 Avocado Salad 8 Bean Sprout Salad 8 Seasoned, Blanched Soy Bean Sprouts Mixed with White Sesame Seeds Hiyashi Wakame Salad 6 Seaweed Salad Hijiki 6 Cooked Seaweed Sprinkled with White Sesame Seeds in Chef's Special Light Sauce, Served Cold Edamame 5 Blanched -
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. -
{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. -
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. -
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. -
Noriedgewatertogo2018-10.Pdf
Shoyu Ramen 12.95 Nori Appetizers Nori Salads Japanese Egg Noodles, Soy Sauce Pork Broth, Pork Chashu, Nori Kitchen Entrees Sushi Vegetable Maki Some of our dishes may contains sesame seeds and seaweed. Marinated Bamboo Shoots, Quail Eggs, Spinach, Japanese Served with Miso Soup, Salad and Rice (add $1 for spicy miso soup) Nigiri (Sliced fish on a bed of rice 1 pc/ order) Contains Sesame Seeds (add $1 for soy paper) Some of our dishes may contains sesame seeds and seaweed. Some of Our Maki Can Be Made in Hand Roll Style. Edamame 5.00 Mixed Greens Salad 6.00 Prepared Vegetables and Sesame Seeds. Topped with Green Sashimi (Sliced fish) (2 pcs./ order) add $2.00 Steamed Japanese Soy Bean, Sprinkled Lightly with Salt. Mixed Greens, Carrots, Cucumbers and Tomatoes. Served With Onion, Fish Cake and Seaweed Sheet. Shrimps & Vegetables Tempura Dinner 13.95 Ebi Avocado Maki Avocado. 4.00 Botan Ebi sweet shrimp with fried head 3.50 Nori Tempura (2 Shrimps 6 Vegetables)9.50 Japanese Style Ginger Dressing Or Creamy Homemade Dressing. Chicken Katsu Ramen 12.95 Deep Fried Shrimps and Vegetables Tempura Avocado Tempura Maki 6.00 Deep Fried Shrimps and Assorted Vegatables; Sunomono Moriawase (Japanese Seafood Salad) 9.00 Japanese Egg Noodles, Marinated Bamboo Shoots, Quail Eggs, with Tempura Sauce. Ebi boiled shrimp 2.50 Avocado tempura with spicy mayo. Crab meat, Ebi, Crab Stick, Tako, Seaweed and Cucumber A Quintessentially Japanese Appetizer. Spinach, Japanese Prepared Vegetables and Sesame Seeds. Chicken Katsu 13.95 Escolar super white tuna 3.50 Asparagus Maki Steamed asparagus. -
Soup and Salad Vegetable Roll Classic Roll Sushi Or Sashimi a La
Soup and Salad Vegetable Roll Classic Roll Chef’s special Roll All rolls can be made with choice of: kelp seaweed +$1.00, soy paper +$1.00 All rolls can be made with choice of: kelp seaweed +$1.00, soy paper +$1.00 All rolls can be made with choice of: kelp seaweed +$1.00, soy paper +$1.00 Miso Soup 2.5 Avocado Salad 7 or brown rice $1.00 or brown rice $1.0 Miso dressing or brown rice $1.00 Spicy Miso Soup 3.5 Fantastic Roll (8 pcs) 15.5 Cucumber Roll 4.5 Shiitake Mushroom 4.5 California Roll 5.75 Salmon Skin Roll 5.75 Amazing Roll 15.5 Clam Soup 5.5 Special Sashimi Salad 12.5 White fish tempura, cucumber, Tuna, salmon, yellowtail, avocado, Tuna, salmon, mango, orange, Avocado Roll 4.5 Natto Shisho 4.5 Salmon Roll 5.25 Philadelphia Roll 6.75 avocado, top with blue crab & spicy cucumber, kelp seaweed, Japanese House Seafood Soup 5.5 avocado mixed greens served w. Smoked salmon, cucumber, cream yuzu miso sauce sweet soy aioli with tobiko & scallion ginger dressing AAC Roll 5.5 Special Veg Roll (5 pcs) 6.5 Tuna Roll 5.75 cheese Kimchee Seafood Soup 7.5 Phili Adventure 15.5 Chilean Seabass Roll (8 pcs) 16 Green Salad 4 King Crab Salad 13.5 Asparagus Roll 4.5 Veg Tempura Roll 6.25 Yellowtail Scallion Roll 5.75 Boston Roll 6.75 Smoke salmon, cream cheese, Grilled seabass, asparagus, King crab, crunch, cucumber, cucumber, top w. snow crab avocado, red miso aioli, soy paper Seaweed Salad 6.5 masago, scallion, Japanese mayo Sweet Potato Roll 5.5 Avocado & Cucumber Roll 5 Spicy Tuna Roll 7.25 Shrimp Tempura Roll 8.75 Salmon Skin Salad 7 Pepper Tuna Sashimi Salad 14 Peanut Avocado Roll 5.5 Kamapyo Roll 4.5 Spicy Salmon Roll 7.25 Ocean Roll 16.5 Spicy Lover’s Roll (8 pcs) 14.5 Black Pepper Tuna Blue crab lump, mango, yuzu Spicy salmon, avocado, spicy tuna, Spicy Kani Salad 8.5 Pepper tuna, mixed green w. -
Miso Soup Yield: 4
Miso Soup Yield: 4 The base of a good miso soup begins with the dashi and is characterized by the different types of miso used. Miso is a thick paste produced from fermenting, rice, soybeans or barley. Miso can range in varying complexities and saltiness and is commonly identified by their colors from the less salty and sweet white (shiro) miso to red (mugi or sendai) to dark (hatcho). Dashi is Japanese stock made using the konbu or kombu, dried giant kelp and katsuobushi – wispy paper thin flakes from dried bonito fish. Dashi stock can be simmered once, and is called ichiban dashi or first dashi and is used for clear simple soups. This same dashi can be simmered again to make niban dashi or second dashi to give the soup a fuller flavor. Niban dashi is used for miso soup. Homemade Dashi Yield: 4 cups or 1 quart 4 cups cold water water 2 pieces 4-inch premium konbu or kombu ( dried kelp) 1/3 cup katsuobushi shaved dried bonito flakes 1. Make the first dash (ichiban dashi): Fill a saucepan with cold water and soak the konbu. Heat until steam is rising off the pot. Do not allow the water to boil as it will turn the dashi bitter. Just before the dashi begins to boil, turn off the heat and take the konbu out and set it aside. 2. Add the katsuobushi flakes and simmer for a couple of minutes. Take it off heat and strain to remove the katsuobushi flakes. This is your first dashi and at this stage can be used to make clear simple soups.