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OF CHINA STORIES from the LAST LADIES Follow China Intercontinental Press Us on Advertising Hotline Wechat Now with BOUND FEET, ETHNIC MINORITY
PORTRAITS OF CHINA STORIES FROM THE LAST LADIES Follow China Intercontinental Press Us on Advertising Hotline WeChat Now WITH BOUND FEET, ETHNIC MINORITY 城市漫步珠 国内统一刊号: 三角英文版 that's guangzhou that's shenzhen CN 11-5234/GO FEBRUARY 2019 02月份 GROUPS AND WAR SURVIVORS that’s PRD 《城市漫步》珠江三角洲 英文月刊 主管单位 : 中华人民共和国国务院新闻办公室 Supervised by the State Council Information Office of the People's Republic of China 主办单位 : 五洲传播出版社 地址 : 北京西城月坛北街 26 号恒华国际商务中心南楼 11 层文化交流中心 11th Floor South Building, Henghua lnternational Business Center, 26 Yuetan North Street, Xicheng District, Beijing http://www.cicc.org.cn 社长 President: 陈陆军 Chen Lujun 期刊部负责人 Supervisor of Magazine Department: 付平 Fu Ping 编辑 Editor: 朱莉莉 Zhu Lili 发行 Circulation: 李若琳 Li Ruolin Editor-in-Chief Matthew Bossons 马特 Guangzhou Editor Ryan Gandolfo Shenzhen Editor Bryan Grogan Senior Staff Writer Tristin Zhang 张岳烽 Staff Writer Jonathan Zhong 钟云帆 National Arts Editor Sarah Forman Contributors Edoardo Donati Fogliazza, Sarah Forman, Cameron Hack, Mia Li, Dominic Ngai, Valerie Osipov HK FOCUS MEDIA Shanghai (Head Office) 上海和舟广告有限公司 上海市蒙自路 169 号智造局 2 号楼 305-306 室 邮政编码 : 200023 Room 305-306, Building 2, No.169 Mengzi Lu, Shanghai 200023 电话 : 传真 : Guangzhou 上海和舟广告有限公司广州分公司 广州市麓苑路 42 号大院 2 号楼 610 室 邮政编码 : 510095 Rm 610, No. 2 Building, Area 42, Luyuan Lu, Guangzhou 510095 电话 : 020-8358 6125 传真 : 020-8357 3859 - 816 Shenzhen 深圳联络处 深圳市福田区彩田路星河世纪大厦 C1-1303 C1-1303, Galaxy Century Building, Caitian Lu, Futian District, Shenzhen 电话 : 0755-8623 3220 传真 : 0755-6406 8538 Beijing 北京联络处 北京市东城区东直门外大街 48 号东方银座 C 座 G9 室 邮政编码 : 100027 9G, Block C, Ginza Mall, No. -
2008.10 P85-124 Dining.Indd
DINING DINING that’smags www.thebeijinger.com Octoberwww. 200 thatsbj.com8 / the Beijinger Sept. 200585 Cutesy decor at La Cascina. See What's New: Restaurants, p91; photo by Judy Zhou For venue details, see directories, p96 Send events to [email protected] by Oct 13 ining CULINARY SPECIALS Oct 22 Oct 4 Keikoku with Nagasaki Chefs Ikeda and Moriyama add Annual Caviar Supper a touch of Nagasaki. Indulge Grilled crayfish with pan-fried in a special robatayaki for RMB goose liver, fresh rainbow trout, 498+15% (includes soft drinks, pomelo and caviar, raspberry beer, and Japanese sake). 5.30- D chocolate ganache, walnut pie, 9.30pm. Keikoku, Kunlun Hotel and free-flow Champagne. RMB (6590 3388) 880. 6.30pm. The Schoolhouse (6162 6506, info@theschoolhousea Oct 26 tmutianyu.com) “Warming Children in Winter Time” Oct 6-18 Charity Dinner Support orphaned children in Royal Thai Cuisine northern China by raising money Enjoy a traditional meal prepared that will go to heating costs for by Chef Jamnong Nirungsan at Cafe orphanages during the winter Swiss. Lunch buffet: RMB 198+15%. months. Lucky draw, food, and Dinner buffet: RMB 228+15%. drinks for a good cause. Dress 11.30am-2.30pm, 6-10pm. Swissôtel code: business casual. RMB 600 (6553 2288 ext 2127) (includes one free drink). Kids Oct 6-25 dine for half-price. Tickets must The Best of Western Australia be booked in advance. 6-8pm A new menu debuting exquisite (presentation at 7pm). The Orchard veal from the legendary White (8403-4979) Rock Farms. Guest chef Tim Tay- All Month lor, head chef of the renowned Shang Palace Crabs Clairault Winery of Margaret River Executive Chef Chau Qi Fong will be will visit from Oct 26-31. -
Redefining Cantonese Cuisine in Post-Mao Guangzhou1
Bulletin of SOAS, 70, 3 (2007), 511±537. E School of Oriental and African Studies. Printed in the United Kingdom. Redefining Cantonese cuisine in post-Mao Guangzhou1 Jakob A. Klein School of Oriental and African Studies [email protected] Abstract To what extent do regional cuisines provide a set of principles through which ``outside'' flavours, foodstuffs and techniques may be safely incorporated? This question is explored through an ethnographic account of Cantonese cuisine in Guangzhou (Canton) at the turn of the twenty-first century. I focus on a historic restaurant in the city, where managers and cooks sought to innovate with the help of ``outside'' tastes, but without the restaurant losing its status as a ``traditional'' establishment. I argue that the incorporation of ``outside'' flavours onto local menus was not done on the basis of culinary principles alone, but that considerations of social hierarchy and cultural identity were equally important factors. Indeed, many of the dishes and techniques introduced contradicted the alleged principles of Cantonese cuisine. Such contradictions were down- played, however, through essentialized representations of Cantonese cuisine and its relationship to specific localities. Introduction The rapid proliferation of restaurants, teahouses and snack shops in Guangzhou (Canton) during the reform era of the 1980s and 1990s was hailed by local food scholars (e.g. Gao and Gong 1999) as a ``revival'' of the city's Cantonese cuisine and a ``restoration'' of the gastronomic reputation the city had enjoyed during the late Qing (1644±1911) and Republican (1912±49) years.2 This view was shared by people I met in Guangzhou in 1 This article draws primarily on my PhD research (Klein 2004), which was supported by an ESRC postgraduate research fellowship. -
SGVCCA Newsletter
It’s been a few months since we have sent out communication to our FALL 2011 membership. Much has happened since Chinese New Year. Important Dates In our last newsletter we wrote about tradition. We discussed how we are August 2011 losing some of our heritage and traditions that have been passed down from generation to generation. We encouraged our membership to cherish 3 – Board Meeting those traditions and continue to share their wealth of knowledge with their September 2011 families and friends. 7 – Board Meeting This month, we would like to write about progress or change. 17 – Chinese School The definition of progress as a verb is, Registration 1: to move forward: proceed 17 – Annual August Moon Festival 2: to develop to a higher, better, or more advanced stage. October 2011 Our association was established 43 years ago and has been passed on from generation to generation with much tradition. Whenever we discuss 1– First Day of Chinese the direction of our association, we are always met with the words, School 5 – Board Meeting “historically we have……” When it comes to tradition, those are positive 15 – Parent/Teacher words to use, but, when it comes to progress, they become a handicap. We Meeting want our association to advance, to move forward. Inside this Edition When we started our Presidency in 2008, we had lofty ideas and goals. p. 2 Membership There were 2 issues at hand. The membership had been waning for the p. 3 Social last 15 to 20 years. If we don’t maintain or grow the number in our p. -
Shared Dining “Asian Street Food & Drinks”
Shared Dining “Asian Street Food & Drinks” Welkom bij WOK! Vredenburg, het nieuwe Aziatische “Shared Dining” concept in Utrecht. Om ons verrassende keuken volledig te leren kennen, kunt u kiezen voor het small sharing dishes* menu, dat bestaat uit: “Vegetarian”, “Hong Kong Grill”, “Sichuan Kitchen” en “Asian Fusion”. Wij stellen voor: Lunch: 1 à 2 small sharing dishes per persoon Diner: 2 small sharing dishes per persoon Ook hebben wij kleine hapjes, Sharing Bites, op het menu staan. Lekker als guilty pleasure of gezellig met elkaar delen. Neem tot slot ook een kijkje in ons uitgebreide drankenkaart en laat u verrassen door onze heerlijke en speciale drankjes. *Alle small sharing dishes zijn inclusief gebakken noedels, witte rijst of gember rijst (per persoon). Vegetarian (small sharing dishes) Crispy Tempeh (vegan) / 7,- krokante sojabonen | peultjes | paprika | taugé | koriander | venkel | pinda Chickpea Red Curry (vegan) / 7,50 tofu | rode curry | kokosmelk | pompoen | broccoli | peultjes | kikkererwten Green Thai (vegan) / 7,50 kokosmelk | pompoen | aubergine | okra | koningsoesterzwam | beukenzwam | basilicum | munt Indian Summer Breeze / 7,50 Paneer (Indiase kaas) | curry yoghurt | bloemkool | spinazie | erwten | geschaafde amandelen The Forest (vegan) / 7,50 tofu | soja-gember saus met een vleugje mandarijnenschil | koningsoesterzwam beukenzwam | broccoli | peultjes | cashewnoten Tornado Chili Dry (with fried garlic pieces, vegan) / 8,- tofu | peultjes | bleekselderij | broccoli | koningsoesterzwam | cashew -en macadamianoten | -
Redefining Cantonese Cuisine in Post-Mao Guangzhou1
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by SOAS Research Online Bulletin of SOAS, 70, 3 (2007), 511±537. E School of Oriental and African Studies. Printed in the United Kingdom. Redefining Cantonese cuisine in post-Mao Guangzhou1 Jakob A. Klein School of Oriental and African Studies [email protected] Abstract To what extent do regional cuisines provide a set of principles through which ``outside'' flavours, foodstuffs and techniques may be safely incorporated? This question is explored through an ethnographic account of Cantonese cuisine in Guangzhou (Canton) at the turn of the twenty-first century. I focus on a historic restaurant in the city, where managers and cooks sought to innovate with the help of ``outside'' tastes, but without the restaurant losing its status as a ``traditional'' establishment. I argue that the incorporation of ``outside'' flavours onto local menus was not done on the basis of culinary principles alone, but that considerations of social hierarchy and cultural identity were equally important factors. Indeed, many of the dishes and techniques introduced contradicted the alleged principles of Cantonese cuisine. Such contradictions were down- played, however, through essentialized representations of Cantonese cuisine and its relationship to specific localities. Introduction The rapid proliferation of restaurants, teahouses and snack shops in Guangzhou (Canton) during the reform era of the 1980s and 1990s was hailed by local food scholars (e.g. Gao and Gong 1999) as a ``revival'' of the city's Cantonese cuisine and a ``restoration'' of the gastronomic reputation the city had enjoyed during the late Qing (1644±1911) and Republican (1912±49) years.2 This view was shared by people I met in Guangzhou in 1 This article draws primarily on my PhD research (Klein 2004), which was supported by an ESRC postgraduate research fellowship.