DOCSLIB.ORG

大闸蟹chinese Mitten Crab

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
大闸蟹chinese Mitten Crab Advanced - 大闸蟹 Chinese Mitten Crab(E2980) A: 入秋了你怎么还在喝啤酒啊？ rù qiū le nǐ zěnme háizài hē píjiǔ ā？ It's already Autumn, why are you still drinking beer? B: 嘿，瞧你说的，啤酒配炸鸡不是妥妥的极致享受吗？ hēi， qiáo nǐ shuō de， píjiǔ pèi zhájī bùshì tuǒtuǒde jízhì xiǎngshòu ma？ Hey, what are you saying. Isn't beer and fried chicken just the perfect combination? A: 不是我打击你啊，这你就太任性了，吃喝我们也得讲究个品味，“应景” ，“应景”你听说过过吗？ bùshì wǒ dǎjī nǐ ā， zhè nǐ jiù tài rènxìng le， chīhē wǒmen yě děi jiǎngjiu gè pǐnwèi，“ yìngjǐng”，“ yìngjǐng” nǐ tīngshuō guo guò ma？ I'm not attacking you. You're so headstrong. With food it's necessary to pay special attention to a connection to the local environment and the season. Have you heard of this kind of idea? B: 吃个东西还这么复杂。你倒是给说道说道，这吃喝要怎么讲究“应景”。 chī gè dōngxi hái zhème fùzá。 nǐ dào shì gěi shuōdào shuōdào， zhè chīhē yào zěnme jiǎngjiu“ yìngjǐng”。 Is eating food so complicated? So tell me, how do you pay special attention to the local environment and season in what you eat and drink. A: 先不说炸鸡啤酒营养价值到底有多高，就说什么时候吃这组合“应景”吧 ，那必须得是冬天下初雪的时候啊，《来自星星的你》看了吗？那可是 教科书级别的。 xiān bù shuō zhájī píjiǔ yíngyǎng jiàzhí dàodǐ yǒu duō gāo， jiù shuō shénme shíhou chī zhè zǔhé“ yìngjǐng” ba， nà bìxū děi shì dōngtiān xià chūxuě de shíhou ā，《 láizì xīngxing de nǐ》 kàn le ma？ nà kě shì jiàokēshū jíbié de。 First let's not go into how nutritional fried chicken and beer is, but rather when this combo is most appropriate to eat. That is as the first snow of winter falls. Have you Visit the Online Review and Discussion (text version) © 2016 ChinesePod Ltd. seen 'My Love from the Star'? That's like a textbook. B: 噢，所以时间错了，意思是秋天啤酒配炸鸡没什么情调。 ò， suǒyǐ shíjiān cuò le， yìsi shì qiūtiān píjiǔ pèi zhà jī méi shénme qíngdiào。 Oh, so I got the timing wrong. You mean that there's no sense of atmosphere about eating fried chicken and drinking beer in Autumn. A: 没错，再说了，炸鸡虽好，但毕竟也就是垃圾食品，多吃无益。要说既 营养又美味还有情调的组合，在秋天那必须是大闸蟹配黄酒的呀！ méicuò， zàishuō le， zhájī suī hǎo， dàn bìjìng yějiùshì lājī shípǐn， duō chī wúyì。 yào shuō jì yíngyǎng yòu měiwèi háiyǒu qíngdiào de zǔhé， zài qiūtiān nà bìxū shì dàzháxiè pèi huángjiǔ de ya！ That's right. And also, although fried chicken is good, given it's junk food, it's not good to eat too much of it. If you want to talk about a combination that's nutritious, tasty and also has a sense of atmosphere, then it's eating Chinese mitten crabs while drinking huangjiu! B: 噢！大闸蟹我知道，江苏阳澄湖的大闸蟹那可是名声在外啊！那满腹凝 结成块的橘红蟹黄或是晶莹脂白的蟹膏，营养丰富，吃起来那叫一个鲜 美。 ò！ dàzháxiè wǒ zhīdào， Jiāngsū yángchéng hú de dàzháxiè nà kě shì míngshēng zàiwài ā！ nà mǎnfù níngjié chéng kuài de júhóng xièhuáng huòshì jīngyíng zhībái de xiègāo， yíngyǎng fēngfù， chī qǐlai nà jiào yī gè xiānměi。 Oh! I know Chinese mitten crabs. The Chinese mitten crabs from the Yangcheng Lake in Jiangsu are famous across China! The orangey-red of the crab roe that congeals into a solid chunk in its belly or the translucent white of the crab fat. It's highly nutritious and it is really fresh tasting. A: 那吃大闸蟹时和它相配的黄金搭档可就得数绍兴黄酒嘞，不仅颜色上相 得益彰，甘润香甜的酒味还可以去除螃蟹的腥味，也更增加了蟹肉的鲜 度，是吧？ nà chī dàzháxiè shí hé tā xiāngpèi de huángjīn dādàng kě jiù děi shǔ shàoxīng huángjiǔ lei， bùjǐn yánsè shàng xiāngdéyìzhāng， gānrùn xiāng tián de jiǔ wèi hái kěyǐ qùchú pángxiè de xīngwèi， yě gèng zēngjiā le xiè ròu de xiāndù， shì ba？ Then when you're eating Chinese mitten crabs, among the huangjius that go well with it, you must include Shaoxing huangjiu. Not only do their colors complement one Visit the Online Review and Discussion (text version) © 2016 ChinesePod Ltd. another, but the sweet fragrance of the alcohol cuts through the fishy taste of the crab, and increases the freshness of the crab meat. No? B: 哈，绍兴黄酒我也听说过呢，这次杭州G20峰会宴客用的的酒就是绍兴 黄酒，那是咱们民族的传统古酒。 hā， shàoxìng huángjiǔ wǒ yě tīngshuō guò ne， zhècì Hángzhōu G20 fēnghuì yànkè yòngde de jiǔ jiùshì shàoxìng huángjiǔ， nà shì zánmen mínzú de chuántǒng gǔ jiǔ。 Ha, I've heard of Shaoxing wine before. The alcohol they used at the Hangzhou G20 Summit was Shaoxing wine. That's a traditional Chinese alcohol. A: 你了解的还真不少，秋天最“应景”的美食就是这对“CP”啦，大闸蟹呢只 有到了秋天才最肥美，黄香膏丰，而几口暖暖的黄酒下肚也可以缓和初 秋的凉意。 nǐ liǎojiě de hái zhēn bùshǎo， qiūtiān zuì“ yìngjǐng” de měishí jiùshì zhè duì“ CP” la， dàzháxiè ne zhǐyǒu dào le qiūtiān cái zuì féiměi， huángxiāng gāofēng， ér jǐ kǒu nuǎnnuǎnde huángjiǔ xiàdù yě kěyǐ huǎnhé chū qiū de liángyì。 You really do know quite a lot. The most atmospheric cuisine for Autumn is this coupling. Chinese mitten crabs are the plumpest in the Autumn. The roe is fragrant and the meat is rich, and a few warm mouthfuls of huangjiu in your stomach can really take the edge off the first chills of the start of Autumn. B: 原来如此，那对“吃货”来说，秋天不吃大闸蟹就枉为“吃货”了；吃大闸 蟹不配黄酒就对不起这人间极品美味啦。 yuánláirúcǐ， nà duì“ chīhuò” láishuō， qiūtiān bù chī dàzháxiè jiù wǎng wèi“ chīhuò” le； chī dàzháxiè bù pèi huángjiǔ jiù duìbuqǐ zhè rénjiān jípǐn měiwèi la。 I see. No foodie worth the name would fail to eat Chinese mitten crabs in Autumn. Eating Chinese mitten crabs without huangjiu is an insult to this extremely high quality delicacy. A: 是啊，我身边老饕都说愿意减三分之一的光阴换这秋蟹和黄酒呢！我也 是一想到就直咽口水啊！ shì a， wǒ shēnbiān lǎotāo dōu shuō yuànyì jiǎn sānfēnzhīyī de guāngyīn huàn zhè qiū xiè hé huángjiǔ ne！ wǒ yě shì yī xiǎngdào jiù zhí yàn kǒushuǐ ā！ Yeah. All the foodies I know say they would be willing to exchange one third of their lives for these Autumn crabs and huangjiu! My mouth waters just thinking about it! Visit the Online Review and Discussion (text version) © 2016 ChinesePod Ltd. B: 被你说的我也忍不住想赶快去尝尝。 bèi nǐshuōde wǒ yě rěnbuzhù xiǎng gǎnkuài qù chángchang。 Now that you've said it, I can't wait to go and try them. A: 喝黄酒吃大闸蟹时的工具还很讲究，最神奇的是吃完螃蟹以后，蟹壳还 可以完整拼回原来的样子。 hē huángjiǔ chī dàzháxiè shí de gōngjù hái hěn jiǎngjiu， zuì shénqí de shì chīwán pángxiè yǐhòu， xiè ké hái kěyǐ wánzhěng pīn huí yuánlái de yàngzi。 The tools for drinking huangjiu and eating Chinese mitten crabs are also very specialized. The most fascinating thing is that after you've eaten the crabs, the crab shell can be completely reassembled into its original appearance. B: 真是太不可思议啦，快快，带我去吃大闸蟹配黄酒，我迫不及待想去学 学这门“手艺”啦。 zhēn shì tài bùkěsīyì la， kuàikuài， dài wǒ qù chī dàzháxiè pèi huángjiǔ， wǒ pòbùjídài xiǎngqù xué xue zhè mén“ shǒuyì” la。 That's amazing. Quickly, bring me to eat Chinese mitten crabs with huangjiu. I can't wait to go and learn this skill. Key Vocabulary 入秋 rùqiū for Autumn to come 妥妥 tuǒtuǒ appropriate; suitable 极致 jízhì ultimate 打击 dǎjī to attack 应景 yìngjǐng to be in keeping with local environment and season 教科书 jiàokēshū textbook 情调 qíngdiào atmosphere 多V.无益 duōV.wúyì doing V. more is useless Visit the Online Review and Discussion (text version) © 2016 ChinesePod Ltd. 大闸蟹 dàzháxiè hairy crab; Chinese mitten crab 黄酒 huángjiǔ huangjiu; yellow wine 名声在外 míngshēng zài wài to be famous across China or overseas 蟹黄 xièhuáng crab roe 晶莹 jīngyíng translucent 蟹膏 xiègāo crab paste; white crab meat 黄金搭档 huángjīndādǎng perfect partner 绍兴黄酒 shàoxīnghuángjiǔ Shaoxing huangjiu 相得益彰 xiāngdéyìzhāng to complement each other G20峰会 G20fēnghuì G20 summit 枉为 wǎngwéi to be unworthy of; to be in vain 老饕 lǎotāo foodie 迫不及待 pòbùjídài to be unable to wait for Visit the Online Review and Discussion (text version) © 2016 ChinesePod Ltd. Powered by TCPDF (www.tcpdf.org).
Load more

Recommended publications
  • Beverages Swiggity Swag
    Beverages Non-Alcoholic can/bottle/carton 1. Guava Drink ........................................................ $3 2. Grass Jelly .......................................................... $3 3. Lychee Nectar ..................................................... $3 4. Chrysanthemum Tea ........................................... $3 5. Aloe .................................................................... $3 6. Ito-en green tea .................................................. $3 7. Mr. Brown Coffee................................................ $3 8. Yakult Yogurt Probiotic Drink (6) ....................... $3 Booze 1. Golden Flower ..................................................... $10 Blended non-peated scotch, chrysanthemum tea, honey, lemon oil 2. Duck Sauce ......................................................... $10 Tequila, Sichuan peppercorn, peach, lemon EAT! MORE! MORE! EAT! 3. Taking a Bath in New York ................................. $10 Vodka, cassis, orange bitters, orange oil 4. 20th Century ....................................................... $10 Gin, cacao, Cocchi Americano, lemon shifu takeout certified professional professional certified takeout shifu 5. I’m gonna Baijiu .................................................. $10 m.d. esq. ph.d danger lucky sir sir lucky danger ph.d esq. m.d. Baijiu, bourbon, cardamom, urepan 6. Sloop Juice Bomb (IPA) ....................................... $6 open hours hours open 7. Victory Prima Pils (Pilsner) ................................. $6 served first come first
    [Show full text]
  • Tianjin Open 2015: Tale of the Winners 2015天津公开赛：胜利者的故事
    2015.082015.082015.08 Tianjin Open 2015: Tale of the Winners 2015天津公开赛：胜利者的故事 InterMediaChina www.tianjinplus.com IST offers your children a welcoming, inclusive international school experience, where skilled and committed teachers deliver an outstanding IB education in an environment of quality learning resources and world-class facilities. IST is... fully accredited by the Council of International Schools (CIS) IST is... fully authorized as an International Baccalaureate World School (IB) IST is... fully accredited by the Western Association of Schools and Colleges (WASC) IST is... a full member of the following China and Asia wide international school associations: ACAMIS, ISAC, ISCOT, EARCOS and ACMIBS 汪正影像艺术 VISUAL ARTS Wang Zheng International Children Photography Agency 汪 正·天 津 旗下天津品牌店 ■婴有爱婴幼儿童摄影 ■韩童街拍工作室 ■顽童儿童摄影会馆 ■汪叔叔专业儿童摄影 ■素摄儿童摄影会馆 转 Website: www.istianjin.org Email: [email protected] Tel: 86 22 2859 2003/5/6 ■ Prince&Princess 摄影会馆 ■韩爱儿童摄影会馆 ■本真儿童摄影会馆 4006-024-521 5 NO.22 Weishan South Road, Shuanggang, Jinnan District, Tianjin 300350, P.R.China 14 2015 2015 CONTENTS 11 CONTENTS 11 Calendar 06 Beauty 38 46 Luscious Skin Sport & Fitness 40 Partner Promotions 09 Tianjin Open 2015: A Tale of Upsets, Close Calls and Heroic Performances Art & Culture 14 How to 44 Eat me. Tianjin style. How to Cope with Missing Home Feature Story 16 Beijing Beat 46 16 The Rise of Craft Beer in China Off the Tourist Trail: Perfect Family Days Out Cover Story 20 Special Days 48 Tianjin Open 2015: Tale of the Winners Special Days in November 2015 Restaurant
    [Show full text]
  • OTSUMAMI RECIPE BOOK Whatwhat Isis OTSUMAMI?OTSUMAMI?
    OTSUMAMI RECIPE BOOK WhatWhat isis OTSUMAMI?OTSUMAMI? OTSUMAMI comes from the Japanese word ‘酒 菜’ (read: ‘Saka-na’), meaning a side dish to be paired with alcohol. Often called a “Beer Snack” in English, OTSUMAMI refers to a small dish meant to be enjoyed with beer. Pairing OTSUMAMI with beer has become a big part of beer culture in Japan. It goes without saying that the great part about OTSUMAMI is that the dish itself is not only delicious, but truly enriches the feeling of enjoying a beverage at the bar. KIRIN ICHIBAN is a high quality beer created by KIRIN’s outstanding manufacturing processes. The crisp taste of the first wort used is complimented by Japanese, Western and Chinese OTSUMAMI featured in this book that have been created using produce from Australia and Japan. Each dish pairs well with the refreshingness of KIRIN ICHIBAN. Since its establishment in 1990, KIRIN ICHIBAN has focused on producing a beer made to be matched with enjoyable dishes. It’s guaranteed that the collaboration of KIRIN ICHIBAN and OTSUMAMI will be welcomed thanks to Australia’s multicultural attitude. This recipe book features original OTSUMAMI recipes to be paired with KIRIN made by ten chefs renowned in Japan and Australia. Cheers to the smiles and deliciousness that the combination of KIRIN and OTSUMAMI will bring! 2 Fondue Ingredients (4 serves) 8 slices white sourdough bread (toast cut) 400g gruyere grated Cultured butter ½ clove garlic 100g comte grated 2 shallots 30ml white wine Instructions 1. Butter one side of each slice of bread and place the bread butter side down on work area.
    [Show full text]
  • Mao, Jian Ph.D., Professor Tel： 15006180852 E-Mail： [email protected] Areas of Expertise：Traditional Fermentation Foods
    Mao, Jian Ph.D., Professor Tel： 15006180852 E-mail： [email protected] Areas of Expertise：Traditional Fermentation Foods 2013/06-Present Professor, School of Food Science and Technology, Jiangnan University, PRC 2006/09-2009/06 PhD Candidate, Jiangsu University, PRC 2001/09-2004/06 Ms Candidate, Jiangnan University, PRC Mao, Jian, Doctor of Technical Science, Professor of Jiangnan University, doctoral supervisor of School of food science and technology, Leading researcher of the Ten Thousand Talent Program. Mainly engaged in the research on the basic science and engineering of Chinese traditional fermented and functional food, and the deep development and application of related products. Leading professor of technology and engineering of traditional fermentation foods, Assistant director of National huangjiu Engineering Technology Research Center. Director of China Food Science Society. Deputy Secretary General of huangjiu Branch, Chinese Food Science and Technology Society. Deputy Secretary General of huangjiu Branch, China Alcoholic Drinks Association. Deputy Director General of huangjiu technical committee, Chinese Wine Association. Secretary General of Strategic Alliance of Chinese Distilled Liquor Industry. Secretary General of China Vinegar Industry Technology Innovation Strategic Alliance. National Judger of huangjiu. Preside over 3 projects of National Key R&D Program of China, 3 projects of Natural Science Foundation of China (NSFC) programs. Published more than 70 articles. The first inventor of 94 patent of inventions, 37 of which have been authorized. In recent years there have been several researches identified as provincial and ministerial scientific and technological achievements. And have won second prize of the National Science and Technology Progress as the first prize winner, and 8 items of science and technology award at the provincial level.
    [Show full text]
  • Covid-19 Impact on Global Huangjiu(Yellow Wine)
    +44 20 8123 2220 [email protected] Covid-19 Impact on Global Huangjiu(yellow Wine) Market 2020 by Manufacturers, Regions, Type and Application, Forecast to 2026 https://marketpublishers.com/r/C2D7F2009DF0HEN.html Date: November 2020 Pages: 148 Price: US$ 3,480.00 (Single User License) ID: C2D7F2009DF0HEN Abstracts The research team projects that the Huangjiu(yellow Wine) market size will grow from XXX in 2019 to XXX by 2026, at an estimated CAGR of XX. The base year considered for the study is 2019, and the market size is projected from 2020 to 2026. The prime objective of this report is to help the user understand the market in terms of its definition, segmentation, market potential, influential trends, and the challenges that the market is facing with 10 major regions and 30 major countries. Deep researches and analysis were done during the preparation of the report. The readers will find this report very helpful in understanding the market in depth. The data and the information regarding the market are taken from reliable sources such as websites, annual reports of the companies, journals, and others and were checked and validated by the industry experts. The facts and data are represented in the report using diagrams, graphs, pie charts, and other pictorial representations. This enhances the visual representation and also helps in understanding the facts much better. By Market Players: Zhejiang GuYueLongShan Shaoxing Wine Co. JiMo Laojiu Kuaijishan Shaoxing Rice Zhejiang Tapai Shaoxingjiu Limited Company NingBo Alalaojiu Zhangjiagang Brewery Suzhou Baihua Yangniangzao Limited Company Shanghai Shikumen Vintage Limited Company ShangHai JinFeng Wine Company Limited Covid-19 Impact on Global Huangjiu(yellow Wine) Market 2020 by Manufacturers, Regions, Type and Application, F..
    [Show full text]
  • International Journal of Food Microbiology a Metagenomic
    International Journal of Food Microbiology 303 (2019) 9–18 Contents lists available at ScienceDirect International Journal of Food Microbiology journal homepage: www.elsevier.com/locate/ijfoodmicro A metagenomic analysis of the relationship between microorganisms and flavor development in Shaoxing mechanized huangjiu fermentation mashes T ⁎ Shuangping Liua,b,c, Qingliu Chena, Huijun Zoub, Yongjian Yud, Zhilei Zhoua,b,c, Jian Maoa,b,c, , Si Zhange a National Engineering Laboratory for Cereal Fermentation Technology, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China b National Engineering Research Center of Chinese Rice Wine, Zhejiang Guyuelongshan Shaoxing Wine CO., LTD, Shaoxing, Zhejiang 31200, China c Jiangsu Industrial Technology Research Institute, Jiangnan University (Rugao) Food Biotechnology Research Institute, Nantong 226500, China d Jiangsu Hengshun Vinegar Industry Co., Ltd., Zhenjiang, Jiangsu 212043, China e CAS Key Laboratory of Tropical Marine Bio-resources and Ecology, RNAM Center for Marine Microbiology, South China Sea Institute of Oceanology, Chinese Academy of Sciences, 164 West Xingang Road, Guangzhou 510301, China ARTICLE INFO ABSTRACT Keywords: Complex microbial metabolism is responsible for the unique flavor of Shaoxing mechanized huangjiu. However, Huangjiu the relationship between the microorganisms present during fermentation and the formation of specific flavor Rice wine components is difficult to understand. In this study, gas chromatography–mass spectrometry and high-perfor- Metagenomic sequencing mance liquid chromatography were used to identify flavor components, and a metagenomic sequencing ap- Function microorganisms proach was used to characterize the taxonomic and functional attributes of the Shaoxing mechanized huangjiu Flavor fermentation microbiota. The metagenomic sequencing data were used to predict the relationship between microorganisms and flavor formation.
    [Show full text]
  • Homestyle Chinese American Cooking
    HOMESTYLE CHINESE AMERICAN COOKING A Meal Plan, Shopping List & Recipes For Real Life A CHINESE AMERICAN FAMILY GUIDE www.chineseamericanfamily.com Welcome! Let’s Get Started! Cooking Chinese food at home is a great way to bring Chinese culture into your family’s weekly routine here in the United States. This is a guide to everyday Chinese American cooking for real life, meaning you can cook these dishes in 45 minutes or less, using a well-stocked pantry and common ingredients from the grocery store, with a toddler hanging on your leg. Authentic flavors, prepared simply and easily. That’s what you’ll get with the meal plan, shopping list and recipes in this guide. This starter kit helps you prepare five dishes, perfect for a single dinner with friends or for spreading throughout the week. So, what’s on the menu? Chicken and Mushroom Soup, Yardlong Beans with Ground Pork, Sweet and Sour Fish, Kung Pao Chicken and Coconut Dessert Soup. Yum! Love what you find in this guide? You can find much more in the Everyday Meals section at chineseamericanfamily.com. Here we go! The Magic of a Well-Stocked Chinese Pantry Here in the United States, the availability of ingredients remains a barrier to easily cooking Chinese food at home. While most chain grocery stores now carry at least a basic selection of Chinese produce and sauces, filling a complete shopping list still requires a trip to Chinatown or a Chinese market. People frequently tell me they don’t cook more Chinese food at home simply because they don’t have the time.
    [Show full text]
  • Der Markt Für Alkoholische Getränke in China Zielgruppenanalyse Im Rahmen Der Exportangebote Für Die Agrar- Und Ernährungswirtschaft / Oktober 2013
    Der Markt für alkoholische Getränke in China Zielgruppenanalyse im Rahmen der Exportangebote für die Agrar- und Ernährungswirtschaft / Oktober 2013 www.bmelv.de/export INHALTSVERZEICHNIS Inhalt 1 Einleitung ................................................................................................................................................. 6 2 Management Summary ............................................................................................................................ 7 3 Überblick über Politik und Wirtschaft im Zielland ................................................................................. 10 3.1 Politischer Hintergrund .......................................................................................................................... 10 3.1.1 Geographische Lage ............................................................................................................................... 11 3.1.2 Demographische Daten .......................................................................................................................... 12 3.1.3 Stärkere Kontrollen in der Lebensmittelsicherheit ................................................................................ 14 3.2 Wirtschaft, Struktur und Entwicklung .................................................................................................... 15 3.2.1 Entwicklung des chinesischen Bruttoinlandsproduktes ......................................................................... 15 3.2.2 Einkommensverteilung .........................................................................................................................
    [Show full text]
  • DRINKS MENU- Chivas Regal 18Yrs, Scotch 40% £7.80 (25Ml) All Rights Reserved
    DRAFT BEER WHITE WINES RED WINES Franziskaner Weissbier, German Beer 5.00% £4.80 (300 ml) Pinot Grigio Pavia Tipica, Veneto, Italy 2016 11.5% £32.40 Cotes du Rhone, Haut Colombier, Rhone Valley, France 2015 12.5% £26.40 Hertog Jane, Dutch Beer 5.10% £4.20 (250 ml) Light with fruity flavours of peaches and pears, and a hint of nu�ness on the finish. Dark with purple undertones, Intense notes of violet, black fruit and spices. Tiger, Singapore Beer 5.00% £4.80 (300 ml) Apaltagua, Reserva Chardonnay, Casablanca, Apaltagua, Reserva Carmenere, Colchagua, ASIAN BEER BY BOTTLE Chile 2017 13.5% £34.40 Chile 2015 14% £34.40 From start to finish, the touches of tobacco, and red and black cherries. Tsingtao Tao 1903, China Premiun Beer 5.00% £4.50 (330 ml) Aroma�cally, it reveals hints of tropical fruit, such as passion fruit and pineapple. Sapporo, Japan Beer 4.70% £4.00 (330 ml) Hoopenburg Pinot Noir, Stellenbosch, Chang, Thailand Beer 5.00% £4.00 (320 ml) Gewürztraminer, Domaine Gocker, South Africa 2015 12.5% £40.40 Strawberry and raspberry flavours balanced by firm acidity. Alsace, France 2015 13% £40.30 CIDER Very aroma�c and perfumed. Nose of fresh fruits, musk and nuts. Chateau Haut Gachin, Medoc, Bordeaux, Savanna Dry Cider, South Africa Cider 5.00% £4.00 (330 ml) France 2013 11.5% £42.40 Rekorderlig Strawberry and Lime Cider, Sweden 4.00% £5.80 (500 ml) Chablis 1er, Armand de Corcy, Burgundy, Overtones of red and black fruits, black cherry, blackcurrants and prunes.
    [Show full text]
  • Impact of Globalisation on Baijiu — China's Spirits Industry: a Case
    Munich Personal RePEc Archive Impact of Globalisation on baijiu — China’s spirits industry: A case study of the British Diego Plc takeover of Swellfun Company Ltd Molintas, Dominique Trual 13 March 2012 Online at https://mpra.ub.uni-muenchen.de/96249/ MPRA Paper No. 96249, posted 12 Oct 2019 04:35 UTC Impact of Globalisation on baijiu — China’s spirits industry: A case study of the British Diego Plc takeover of Swellfun Company Ltd ABSTRACT This paper examines the British takeover of the Chinese flag bearer of baijiu: Swellfun Co Ltd and the rationalisation of cross border entry mode. British distiller Diageo Plc shifts acquisition priority to the rapidly rising Asian markets, in order to compensate the decline in sales elsewhere. In 2010, Diego Plc made 32 percent of revenues from emerging economies. This forward push in Asia raised profits at 1.5 percent to value about £1.63b. On the other hand, revenues fell 3 percent in Europe, due the shrinking markets of Greece and Ireland. Early into 2000, baijiu tariffs account 34.4 percent for wine in containers below two litres and 38 percent for bulk wine. Halfway into the 2000 decade, tariffs fell to 14 percent for baijiu in containers below two litres and 20 percent for bulk wine. By so, easing regulations, costs and import barriers, an increasing number of baijiu distributors and brands have entered the market, resulting tougher competition. The Baijiu Case highlights the Chinese alcohol industry difficulty encountered as China liberalises trade policy. Given the cultural challenges with her traditional protectionist stance, the British takeover of the Swellfun Ltd Co and cross border market penetration was carried out.
    [Show full text]
  • History of Fermented Tofu 1
    HISTORY OF FERMENTED TOFU 1 HISTORY OF FERMENTED TOFU - A HEALTHY NONDAIRY / VEGAN CHEESE (1610-2011): EXTENSIVELY ANNOTATED BIBLIOGRAPHY AND SOURCEBOOK Including Various Names and Types: Sufu, Red Fermented Tofu, Bean Cheese, Chinese Cheese, Doufu-ru, Soybean Cheese, Soy Cheese, Bean-Curd Cheese, Fermented Soybean Curd, Bean Cake, Tofyuyo / Tofu-yo, Red Sufu, Fu-Yu, Fu-Ru, Chou Doufu / Ch’ou Toufu, Pickled Bean Curd, etc. Compiled by William Shurtleff & Akiko Aoyagi 2011 Copyright © 2011 by Soyinfo Center HISTORY OF FERMENTED TOFU 2 Copyright (c) 2011 by William Shurtleff & Akiko Aoyagi All rights reserved. No part of this work may be reproduced or copied in any form or by any means - graphic, electronic, or mechanical, including photocopying, recording, taping, or information and retrieval systems - except for use in reviews, without written permission from the publisher. Published by: Soyinfo Center P.O. Box 234 Lafayette, CA 94549-0234 USA Phone: 925-283-2991 Fax: 925-283-9091 www.soyinfocenter.com [email protected] ISBN 978-1-928914-40-2 (Fermented Tofu) Printed 13 Nov. 2011 Price: Available on the Web free of charge Search engine keywords: History of sufu History of bean cheese History of Chinese cheese History of soybean cheese History of soy cheese History of bean-curd cheese History of fermented soybean curd History of tofu-yo History of tofuyo History of bean cake History of Fu-Yu History of nondairy cheeses History of healthy nondairy cheeses History of vegan cheeses Bibliography of sufu Bibliography of bean cheese Bibliography
    [Show full text]
  • Teknologi Fermentasi Hasil-Hasil Pertanian ( Wine, Sake, Brem Bali Dan Vinegar)
    TEKNOLOGI FERMENTASI HASIL-HASIL PERTANIAN ( WINE, SAKE, BREM BALI DAN VINEGAR) DISUSUN OLEH: W. SUDJATHA NI WAYAN WISANIYASA FAKULTAS TEKNOLOGI PERTANIAN UNIVERSITAS UDAYANA 2017 2 KATA PENGANTAR Berkat rahmatNya Ida Sang Hyang Widhi Wasa (Tuhan Yang Maha Esa), buku dengan judul TEKNOLOGI FERMENTASI HASIL-HASIL PERTANIAN (Teknologi Fermentasi Wine, Sake, Brem Bali dan Vinegar) dapat kami selesaikan dengan baik. Kami menyadari tulisan ini jauh dari apa yang diharapkan dan kami akan berusaha melengkapi dalam tulisan yang akan datang. Untuk melengkapi tulisan ini kami mohon masukan dari para pembaca. Bersama ini kami mengucapkan terima kasih yang sebesar-besarnya kepada Bapak Dekan Fakultas Teknologi Pertanian Universitas Udayana yang telah memberi dorongan dan kepada teman-teman lainnya yang telah membantu sehingga tulisan ini dapat kami selesaikan. Penulis berharap semoga buku ini bermanfaat bagi para pembaca. Bukit Jimbaran, 13 April 2017 Penyusun, Prof. Ir. W. Sudjatha Ni Wayan Wisaniyasa, S.TP., MP. ii 3 DAFTAR ISI Halaman: KATA PENGANTAR ………………………………………………………… ii DAFTAR ISI ………………………………………………………………….. iii 1. TEKNOLOGI FERMENTASI WINE I. PENDAHULUAN …………………………………………………….. 1 II. KOMPOSISI BUAH ANGGUR ……………………………………… 4 III. MIKROBA DALAM PEMBUATAN WINE………………………… 18 IV. FEMENTASI ALKOHOL …………………………………………… 34 V. PROSES PEMBUATAN WINE …………………………………… 38 VI. ZAT PENJERNIH (FINING) ………………………………………… 74 VII. FORTIFIKASI ……………………………………………………….. 80 VII. WINE TIDAK DARI BUAH ANGGUR ……………………………. 83 DAFTAR PUSTAKA ………………………………………………. 87 LAMPIRAN-LAMPIRAN
    [Show full text]