DOCSLIB.ORG

When Chinese Cuisine Meets Western Wine 9 Q1 Shu-Tai Wang 11 Department of Hospitality Management, Tunghai University, P.O

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
When Chinese Cuisine Meets Western Wine 9 Q1 Shu-Tai Wang 11 Department of Hospitality Management, Tunghai University, P.O Prod:Type:FTP ED: 5þ model IJGFS : 52 pp:029ðcol:fig::NILÞ PAGN: SCAN: Available online at www.sciencedirect.com International Journal of 1 Gastronomy and Food Science 3 International Journal of Gastronomy and Food Science ] (]]]]) ]]]–]]] www.elsevier.com/locate/ijgfs 5 7 When Chinese cuisine meets western wine 9 Q1 Shu-Tai Wang 11 Department of Hospitality Management, Tunghai University, P.O. Box 891, Taichung 407, Taiwan 13 Received 7 March 2016; accepted 16 November 2016 15 17 Abstract 19 This study explores the guiding principle for pairing common western table wines such as Chardonnay, Riesling, Merlot and Cabernet Sauvignon with authentic Chinese cuisines. Sensory evaluation was carried out to measure the affective level on the pairing of food and wine. A fi 21 ve by eight (4 different wines and no wine pairing with 8 different cuisines) factorial experiment design was carried out to attain the sensory affection from the taste panel. Hedonic rating was adopted to assess the affective response of the cuisine and wine pairings. The results of affective test indicated that Riesling was the preferred wine to pair with most of the Chinese cuisines in question. The interaction was significant 23 between different cuisines and wines (p¼0.000), indicating that the hedonic sensory pattern of the cuisine can be influenced by the type of wine paired. In addition, Multidimensional Scaling (MDS) graph was proven to be an effective tool for visualizing the guiding principle of food and 25 wine pairing. & 2016 AZTI-Tecnalia. Production and hosting by Elsevier B.V. This is an open access article under the CC BY-NC-ND license 27 (http://creativecommons.org/licenses/by-nc-nd/4.0/). 29 Keywords: Sensory evaluation; Chinese cuisine; Wine pairing map; MDS graph 31 59 Introduction knowledge for the sommelier. Exploration on sensory percep- 33 tion on the pairing between Chinese cuisines and western 61 According to the statistics of per capita wine consumption, wines will provide a whole new dining experience and 35 French people consumed 43 liters of wine per capita; each business opportunities. Dodd (1996) found that placing wine 63 American drank 11 liters of wine; whereas the Chinese only on the food menu will have a significant impact on the sales of 37 consumed 1.3 liters per capita in 2013 (Wine Institute, 2015). wine, which greatly facilitated the revenue of a restaurant. The 65 Camillo (2012) stated that although the demand of wine sales of wine in a modern Chinese restaurant could easily 39 decreased in Europe, the demand continued to grow in Asia. account for 30–40% of the revenue. It becomes increasingly 67 China, in particular, had the sales growth of wine for more important for the practitioners in the hospitality industry to 41 than 30% within the 10 years period since 2001. Due to this have the knowledge in order to lead their customers for 69 high demand, the number of wine importers soared 73% in different dining pleasure. In order to extend the fun of mix 43 2012 (Mercer, 2012). In addition, wine pairing with meal and match in dining, the art of pairing western wine with food 71 became trendy in China and the major revenue was contributed will have to be extended from the western cuisines to different 45 from Chinese young customers. types of Chinese cuisines. 73 An experienced sommelier can easily recommend a good Wine was found to be strongly associated with food in three 47 pairing wine to western cuisine. However, there seems to be no dimensions: complementary, social meanings, and lubrication 75 certain guidelines for pairing wines with Chinese cuisines. The effect (Pittigrew and Charters, 2006). Lubrication effect refers 49 connection between the diverse flavors of Chinese cuisines and to the social interaction enhancement in a gathering influenced 77 western wines is a missing piece in the puzzle of the by the relaxation from the alcohol and the pleasant taste of 51 wine. A good pairing is based on the complementary role of 79 wine on the three important factors of food: components, 53 E-mail address: [email protected] Peer review under responsibility of AZTI-Tecnalia. texture, and flavors. The operational definition for the role of 81 55 http://dx.doi.org/10.1016/j.ijgfs.2016.11.003 83 1878-450X/& 2016 AZTI-Tecnalia. Production and hosting by Elsevier B.V. This is an open access article under the CC BY-NC-ND license 57 (http://creativecommons.org/licenses/by-nc-nd/4.0/). Please cite this article as: Wang, S.-T., When Chinese cuisine meets western wine. International Journal of Gastronomy and Food Science (2016), http://dx.doi. org/10.1016/j.ijgfs.2016.11.003 IJGFS : 52 2 S.-T. Wang / International Journal of Gastronomy and Food Science ] (]]]]) ]]]–]]] 1 wine was the complementary effect on the flavor of a cuisine (Eastern) style “West Lake Fish in Vinegar Gravy”. If this fish 59 in this study. Though there were a few articles attempted to was deep fried, then sautéed with vinegar, rock sugar and soy 3 discuss the concept of pairing some Chinese foods with wines, sauce, it became the Cantonese style “Sweet and Sour Fish”. 61 qualitative and empirical studies are still in need to establish There are eight popular categories of cuisines corresponding 5 the appropriate matching between western wine and regional to different regions in China; these eight regions from the west 63 Chinese cuisines. In order to introduce Chinese cuisines inland to the northern region are: 1. Szechuan, 2. Hunan, 3. 7 pairing with wine in a more systematic manner, a model Fujian, 4. Cantonese, 5. Zhejiang, 6. Jiangsu, 7. Anhui, and 8. 65 integrated categorization, consumer affective test, and sum- Shandong (Anderson, 1988; Newman, 2004)asshowninFig. 1. 9 marized by the visual mapping was established to explore the In general, despite the central region, Chinese regional 67 pairing rules in this study. cuisines traditionally belong to four destinations. Inevitably, 11 The objectives of this study were to: the characteristics of the typical dishes of each region in Table 69 1 were distinctly different due to the geological barrier. With 13 1. Identify the best pairing between four popular wines with the improvement of transportation, the eight categories of 71 selected authentic Chinese cuisines cuisine merged into four general regions. The northern region 15 2. Establish a graphical method to elucidate the relationship such as Beijing was known for the dishes made by braising, 73 between cuisine and wine baking, and stewing (Newman, 2004). People from the north 17 3. Explore the potential of pairing wine with Chinese cuisine often have strong preference of pairing grain-made distilled 75 for younger diners liquor with their food. The cuisines from the other three 19 regions in Table 1 all have potential to be paired with wine 77 Chinese cuisine since the trend has been observed in various restaurants. For 21 instance, roast goose and salted goose wing are the popular 79 With the growing popularity and consumption of Chinese dishes in southern China. The marinated sauce for the goose 23 cuisines, various cuisines have been introduced to consumers contains light-color soy sauce and rock sugar that can 81 across the world both in casual fast food restaurants as well as eliminate the game odor and consequently promote the savory 25 in fine dining restaurants. Regardless of the level of service, taste of the goose. 83 the regional cuisines can be defined by their cooking styles, Eastern Chinese cuisines are often cooked with brown rock 27 ingredients, and tastes (Newman, 2004). Rozin (1982) cate- sugar and a special black vinegar to form a sweet, decent sour 85 gorized the authentic regional cuisines based on their primary and savory taste (Newman, 2004; Kittler and Sucher, 2008). 29 ingredients, cooking techniques, and unique flavoring princi- Chefs from Jiangsu or Zhejiang use freshwater fishes or 87 ples. It is generally recognized that Chinese cuisine is a shrimps with light seasoning, or seasoning with locally grown 31 combination of soy sauce, salt, sugar, chili sauce, garlic, green tea. It is characteristic to eastern cuisines that the fresh and 89 onion, and rice wine. However, with the addition of local original taste of the food is highlighted rather than being 33 produce, the combination of different ingredients and the overwhelmed by strong flavorings. 91 cooking skills gave the regional cuisine its unique taste. For Contrarily, a lot of spices were often applied in western 35 example, if a fish steamed with ginger, green onion, salt, rice cuisine to add the strong flavor in their food and also to get rid 93 wine and with local vinegar sauce, it will be a Zhejiang of the so-called “humidity” in their body. Cooking with red hot 37 95 8) Shandong cuisine: 39 Seafood with rich, umami flavor 97 Ex. Stewed dishes 41 99 43 101 1). Szechuan cuisine: spicy, numbing hot China 45 sensation 103 5). Zhejiang cuisine: Ex. Kongpao chicken 47 fresh water fish/shrimp 105 with light seasoning Ex. Sweet &sour fish 49 107 2) Hunan cuisine: 51 oily,piquant and intense 109 4) Cantonese cuisine: flavor savory, sweet and intense Ex. Smoked fish/ham 3)Fujian cuisine: flavor 53 fresh ingredients with original 111 Ex. Roast goose, Salted goose taste, seasoned with rock sugar wing 55 Ex. Emulsion fish ball 113 Fig. 1. Origins and the characteristics of the regional cuisines. 57 115 Please cite this article as: Wang, S.-T., When Chinese cuisine meets western wine. International Journal of Gastronomy and Food Science (2016), http://dx.doi. org/10.1016/j.ijgfs.2016.11.003 IJGFS : 52 S.-T.
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.
    [Show full text]
  • Study on Sodium Content in Local Foods
    Annex I Annex I: Sodium content in non-prepackaged foods by category Food category (Food items included) n Sodium (mg/100g) Avg Std Dev Min Max Condiments and sauces 30 1,183 1,137 310 4,600 Sauce for Siumei/Lomei meat (Charsiew/ Siumei/ Lomei sauce; Ginger puree/ Ginger and shallot puree) 6 2,885 1,495 310 4,600 Curry gravy (Indian; Japanese; Thai)(Solid included) 6 635 135 390 790 White gravy (including mushroom; corn; etc.)(Solid included) 6 485 75 410 580 Asian sauces (Vietnamese sweet and sour sauce; Sauce for nuggets) 6 1,300 597 400 2,100 Gravy for other meat (Black pepper; Onion; Brown) 6 612 229 380 880 Processed meat products 80 1,225 1,250 280 6,800 Siumei/ Lomei chicken (Soy sauce chicken meat) 7 570 262 320 970 Siumei/ Lomei duck/ goose ("Lo shui" duck/goose; Roasted duck/goose) 9 738 347 360 1,400 Other siumei/ lomei poultry ("Lo shui" pigeon; Roasted pigeon) 7 669 301 280 1,000 Siumei/ Lomei pork (Roasted pork/ Roasted suckling pig; "Barbeque" pork) 9 691 193 350 970 Other siumei/ lomei pork (Salted and smoked pork; "Lo Shui" pork meat (ear; trotter; tongue)) 7 1,199 475 590 1,800 product Asian preserved sausages (Canton-style pork sausage/ Liver sausage; Red pork sausage) 5 1,754 775 870 2,700 Western preserved sausages (Meat; Cheese; Cervelat; Pork; Chicken) 4 933 70 840 1,000 Ready-to-eat marinated offal (Ox offals; Chicken liver) 4 585 283 330 990 Ready-to-eat meat balls (Fish ball (fried/boiled); Beef/ Beef tendon ball; Meat stuffed ball; Cuttle 10 744 205 420 980 fish ball; Shrimp ball) Preserved fish and seafood
    [Show full text]
  • Soy Products As Healthy and Functional Foods
    Middle-East Journal of Scientific Research 7 (1): 71-80, 2011 ISSN 1990-9233 © IDOSI Publications, 2011 Soy Products as Healthy and Functional Foods Hossein Jooyandeh Department of Food Science and Technology, Ramin Agricultural and Natural Resources University, Mollasani, Khuzestan, Iran Abstract: Over the recent decades, researchers have documented the health benefits of soy protein, especially for those who take soy protein daily. Soy products offer a considerable appeal for a growing segment of consumers with certain dietary and health concerns. It is quite evident that soy products do reduce the risks of developing various age-related chronic diseases and epidemiologic data strongly suggest that populations that regularly consume soy products have reduced incidence and prevalence of the aforementioned age-related conditions and diseases than populations that eat very little soy. The subject of what specific components is responsible for the plethora of reported health benefits of soybean remains a strong controversial issue, as the scientific community continues to understand what component(s) in soy is /are responsible for its health benefits. Soy constituents’ benefits mostly relate to the reduction of cholesterol levels and menopause symptoms and the reduction of the risk for several chronic diseases such as cancer, heart disease and osteoporosis. A variety of soy products are available on the market with different flavors and textures and a low-fat, nutritionally balanced diet can be developed from them. This article summarized the beneficial health, nutritional and functional properties of the soy ingredients and intends to illustrate the most current knowledge with a consciousness to motivate further research to optimize their favorable effects.
    [Show full text]
  • The Prince of Transylvania's Court Cookbook from the 16Th Century
    The Prince of Transylvania’s court cookbook From the 16th century Trans: Bence Kovacs Editor: Gwyn Chwith ap Llyr (mka Glenn Gorsuch) © Glenn F. Gorsuch Version 1.04 Additional Editing and Error-Checking (which is and shall be an ONGOING process): Kolosvari Arpadne Julia (mka Julia Szent-Györgyi) Kolozsvari Arpad (mka David Szent-Györgyi) Palotzi Marti (mka Martha Palotay) The Science of Cooking Written by The Prince of Transylvania’s court master chef at the end of the 16th century First part of the science of cooking. [text begins here]…keep it, so that the flies wouldn’t lay eggs on it. However, if you can’t kill the hen, ask your master; take both of its wings in your left hand, take its neck with your two fingers and cut it under its wattle, be cautious not to cut its neck. Do the same with the goose and chicken. If you use vinegar, be sure to wash your hands before, lest your hands would taint it. If you want to pluck the feathers, don’t use boiling water. The water for the goose and chicken should be colder than the sterlet’s water. After you’re done with plucking the feathers, singe it, put it into clean water, wash it, cut its nails, disembowel it, but put its stomach and liver into a different pot of water to clean it. When slaughtering a pig, take its nose with one of your hand and put a knife into its brisket. Water temperature should be similar to a chicken’s, because you don’t want to burn it.
    [Show full text]
  • WINTER December 21St
    OUR VILLAGE Next Edition FREE January 6th FREE Now Includes STREET LEVEL For the Collar Suburbs Volume XIX 773/633-4059 www.OurVillageChicago.com P.O. Box 31391, Issue 24 [email protected] Chicago, IL 60631 December 16, 2015 Have a Very Christmas Trees and Holiday Displays in Pappas’ Office Merry Christmas and A Happy and Prosperous New Year From Village Publications “The Christmas Tree Ship” Docks in Chicago Again This Year On December 3rd. The U.S. Coast Guard Cutter, Mackinaw, sailed into Navy Pier this year carrying 1,500 Christ- Nearly 90 Christmas trees and religious displays that show Chicagoland’s great mas tree to continue the ethnic diversity are on display in the office of Cook County Treasurer Maria Pap- tradition by reinacting pas. the voyage of a Great Pappas said she is proud that this is the 12th year of “Christmas Trees from Lakes schooner, Rouse Around the World,” the display of trees decorated by members of ethnic commu- Simmons, the “Original nities to show their cultural heritage, and of other religious and cultural traditions. Christmas Tree Ship”, The display can be seen through the Christmas and New Year’s period, to Janu- ary 4, 2016, in Room 112 of the Cook County Building, 118 N. Clark St., Chicago. captained by Herman The three-foot-high Christmas trees stand on counters in the Treasurer’s Of- Schuenemann, which sank in 1912 in route to Chicago. Each year the arriv- fice, with a Christian Nativity scene and other cultural displays: African Ameri- ing trees are distributed to organizations which provide them to the Families in can Kwanzaa Kinara, Hindu Prayer Thali, Jewish Menorah and Muslim Ramadan need throughout the Chicagoland area.
    [Show full text]
  • 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.
    [Show full text]
  • 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.
    [Show full text]
  • A Dynamic Schedule Based on Integrated Time Performance Prediction
    2009 First International Conference on Information Science and Engineering (ICISE 2009) Nanjing, China 26 – 28 December 2009 Pages 1-906 IEEE Catalog Number: CFP0976H-PRT ISBN: 978-1-4244-4909-5 1/6 TABLE OF CONTENTS TRACK 01: HIGH-PERFORMANCE AND PARALLEL COMPUTING A DYNAMIC SCHEDULE BASED ON INTEGRATED TIME PERFORMANCE PREDICTION ......................................................1 Wei Zhou, Jing He, Shaolin Liu, Xien Wang A FORMAL METHOD OF VOLUNTEER COMPUTING .........................................................................................................................5 Yu Wang, Zhijian Wang, Fanfan Zhou A GRID ENVIRONMENT BASED SATELLITE IMAGES PROCESSING.............................................................................................9 X. Zhang, S. Chen, J. Fan, X. Wei A LANGUAGE OF NEUTRAL MODELING COMMAND FOR SYNCHRONIZED COLLABORATIVE DESIGN AMONG HETEROGENEOUS CAD SYSTEMS ........................................................................................................................12 Wanfeng Dou, Xiaodong Song, Xiaoyong Zhang A LOW-ENERGY SET-ASSOCIATIVE I-CACHE DESIGN WITH LAST ACCESSED WAY BASED REPLACEMENT AND PREDICTING ACCESS POLICY.......................................................................................................................16 Zhengxing Li, Quansheng Yang A MEASUREMENT MODEL OF REUSABILITY FOR EVALUATING COMPONENT...................................................................20 Shuoben Bi, Xueshi Dong, Shengjun Xue A M-RSVP RESOURCE SCHEDULING MECHANISM IN PPVOD
    [Show full text]
  • Christmas Celebrations All-Inclusive
    ....................................................................................................................... CRISPY CHRISTMAS Menu or buffet (valid from 25 persons) All Inclusive from 7:00 pm to 11:00 pm with beverages: welcome aperitif, house wine, beer, softdrinks and coffee PER PERSON: EUR 44,- Extension hourly rate per person: EUR 8,- This offer is valid upon request and availability from 01/11/ to 23/12/2018. .......................................................................................................................................................................... ................................................... CHRISTMAS FLEMING‘S CONFERENCE HOTEL FRANKFURT, ELBINGER STRASSE 1-3 , 60487 FRANKFURT AM MAIN , TEL.: +49 69 5060400 ....................................................................................................................... CELEBRATIONS FLEMING‘S HOTEL FRANKFURT-HAMBURGER ALLEE, .......................................................................................................... HAMBURGER ALLEE 47-53, 60486 FRANKFURT AM MAIN, TEL.: +49 69 2017410 ALL-INCLUSIVE ....................................................................................................................... FRESH AND CRISPY ROAST GOOSE .......................................................................................................... FLEMING‘S HOTEL FRANKFURT-MESSE, .......................................................................................................... MAINZER LANDSTRASSE 87-89, 60329
    [Show full text]
  • Christmas Past Recipes
    Christmas Past Recipes Roasting the Christmas baron of beef at Windsor Castle in 1856. HISTORIC FOOD COOKERY COURSES Recipes of dishes made or sampled on The Taste of Christmas Cookery Courses 2009. TO MAKE A HACKIN. From a Gentleman in Cumberland. SIR, THERE are some Counties in England, whose Customs are never to be set aside and our Friends in Cumberland, as well as some of our Neighbours in Lancashire, and else-where, keep them up. It is a Custom with us every Christmas-Day in the Morning, to have, what we call an Hackin, for the Breakfast of the young Men who work about our House; and if this Dish is not dressed by that time it is Day-light, the Maid is led through the Town, between two Men, as fast as they can run with her, up Hill and down Hill, which she accounts a great shame. But as for the Receipt to make this Hackin, which is admired so much by us, it is as follows. Take the Bag or Paunch of a Calf, and wash it, and clean it well with Water and Salt ; then take some Beef-Suet, and shred it small, and shred some Apples, after they are pared and cored, very small. Then put in some Sugar, and some Spice beaten small, a little Lemon-Peel cut very fine, and a little Salt, and a good quantity of Grots, or whole Oat-meal, steep'd a Night in Milk; then mix thefe all together, and add as many Currans pick'd clean from the Stalks, and rubb'd in a coarfe Cloth ; but let them not be wash'd.
    [Show full text]
  • Taipei Guide Taipei Guide Money
    TAIPEI GUIDE TAIPEI GUIDE MONEY Currency: New Taiwanese Dollar (TWD/NT) = 100 Bottle of water at supermarket (1.5 liter) – 30 Essential Information cents. NT Money 3 Domestic beer (0.5 liter, draught) – 50 NT The easiest way to get Taiwanese money is to use Cappuccino – 80 NT Communication 4 This enchanting metropolis always seems to the ATMs that are literally on every corner or in Gasoline (1 liter) – 32 NT be busy, never slowing down or taking time to 7-Elevens (part of the international Plus or Cirrus Hostels (average price/night) – 400 NT Holidays 5 relax. Taipei has all the typical characteristics networks). You can also exchange money in the 4* hotel (average price/night) – 4000 NT banks (second most common option) or in hotels, Car-hire (medium-sized car/day) – 3000 NT Transportation 6 of a contemporary Asian global city: an excel- lent public transportation system, a glitzy cen- but the rates are not as good there. Private ex- Food 8 tral business district with signature skyscrap- change offices are not widespread in Taiwan. Tipping ers, overwhelming shopping malls and busy Tipping is not customary in Taiwan. The restau- Events During The Year 9 nightspots. Major cards (Visa, Master Card, JCB) are widely ac- rants usually include a service charge in the bill. Despite the erratic traffic, overcrowded streets cepted and paying with them is very convenient However, it is usual to tip bellhops in good hotels 10 Things to do and pollution, Taipei has also an amiable face in Taiwan. Amex and Diners club are accepted at (around 100NT) or staff in expat bars/clubs.
    [Show full text]
  • 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.
    [Show full text]