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Contemporary Asian Is Hot in Singapore's Dining Scene
Contemporary Asian is hot in Singapore's dining scene Chef Alvin Leung, who is behind the three-Michelin-star Bo Innovation in Hong Kong, took 10 years to open Forbidden Duck, his first eatery in Singapore. It opened last Thursday. ST PHOTO: NG SOR LUAN Celebrity chef Alvin Leung's Forbidden Duck and MasterChef Woo Wai Leong's Restaurant Ibid are among the many Asian and modern Chinese restaurants popping up in Singapore. The Sunday Times checks them out PUBLISHED: MAY 6, 2018, 5:00 AM SGT ... Eunice Quek Asian is the flavour of the month, with the opening of a slew of new restaurants - many of which are best described as modern Chinese. High-profile ones include Madame Fan in Beach Road and Forbidden Duck by celebrity chef Alvin Leung at Marina Bay Link Mall. Local chefs are also paying homage to their roots - with MasterChef Asia winner Woo Wai Leong's Restaurant Ibid in North Canal Road and Circa 1912 by food consultant and chef David Yip. All these add to the more than 20 new restaurants and casual eateries which have opened since last month. And more are in the pipeline. There has also been a spate of brands from overseas opening here, including Took Lae Dee from Thailand and one-Michelin-starred Qi - House of Sichuan from Hong Kong. According to information from analytics platform Handshakes and the Accounting and Corporate Regulatory Authority, 409 restaurants have opened so far this year, while 269 have closed. If the pace of restaurants opening is kept up for the rest of the year, it could well surpass last year's total of 1,084 - which itself was almost double the number in 2016. -
TEATIPSBRIEF100 100 Pieces of Info to Use in Tea Stories Issue 1
Olga Nikandrova. Denis Shumakov TEATIPSBRIEF100 100 pieces of info to use in tea stories Issue 1. 2017 www.facebook.com/teatipsbrief/ www.teatips.ru Table of content Tea micro-trends .............................................................................................................................................. 5 Micro-trend. Tea and wine experiments ................................................................................................................... 5 One more time on tea machines. Teforia Leaf ........................................................................................................ 5 Micro-trend. Nitro Tea ..................................................................................................................................................... 6 Nano-trend. Teafe in Raipur and Bangalore ............................................................................................................ 7 Micro-Trend. Cheese tea. 40 degrees and 15 minutes ......................................................................................... 7 Micro-trend: kombuchading kombucha at topical bars ........................................................................................ 8 Ambient Brew: Tea and Food Pairing ......................................................................................................................... 9 Micro-trend: Albino tea cultivars .............................................................................................................................. -
Fermented Foods Fermented Foods
FERMENTED FOODS Fermented foods are among the oldest processed foods and have been eaten in almost all countries for millennia. They include fermented cereal products, alcoholic drinks, fermented dairy products and soybean products among many others. Details of the production of individual fermented foods are given in the following Technical Briefs: • Dairy ppproducts:products: Cheese making ; Ricotta Cheese Making ; Soured Milk and Yoghurt ; Yoghurt Incubator • Fruit and vegetable products: Gundruk (Pickled Leafy Vegetable) Banana Beer ; Grape Wine ; Toddy and Palm Wine ; Tofu and Soymilk Production ; Dry Salted Lime Pickle ; Dry Salted Pickled Cucumbers ; Green Mango Pickle ; Lime Pickle (Brined) ; Pickled Papaya ; Pickled Vegetables ; Fruit Vinegar ; Pineapple Peel Vinegar ; Coffee Processing . • Meat and fffishfish productsproducts: Fresh and Cured Sausages. This technical brief gives an overview of food fermentations and examples of fermented foods that are not included in the other technical briefs. Types of food fermentations Fermentations rely on the controlled action of selected micro-organisms to change the quality of foods. Some fermentations are due to a single type of micro-organism (e.g. wines and beers fermented by a yeast named ‘ Saccharomyces cerevisiae’ ), but many fermentations involve complex mixtures of micro-organisms or sequences of different micro-organisms. Fermented foods are preserved by the production of acids or alcohol by micro-organisms, and for some foods this may be supplemented by other methods (e.g. pasteurisation, baking, smoking or chilling). The subtle flavours and aromas, or modified textures produced by fermentations cannot be achieved by other methods of processing. These changes make fermentation one of the best methods to increase the value of raw materials. -
前菜・焼物 冷 盤·焼味 Appetizers
前菜・焼物 冷 盤·焼味 Appetizers 前 菜 前菜(冷菜)五種盛り合わせ 2,500 円(税別) 2,750 円(税込) 五彩味拼盤 Assortment of 5 Cold Appetizers NEW 前菜(冷菜)三種盛り合わせ(ポーション盛り/お一人様用) 1,000 円(税別) 1,100 円(税込) 三彩味拼盤 Assortment of 3 Appetizers (One Portion) NEW 本日の旬の冷製オードブル 2,500 円(税別) 2,750 円(税込) 旬菜味拼盤 Today's Seasonal Cold Appetizers ※詳細はスタッフにお尋ねください 国産 豚のスライス特製ガーリックソース 1,800 円(税別) 1,980 円(税込) 蒜香白片肉 Sliced Japanese Pork with Special Garlic Sauce 肉厚くらげの冷菜 2,100 円(税別) 2,310 円(税込) 折 涼拌海 皮虫 Cold Appetizer of Meaty Jellyfish 蒸し鶏のネギ・ショーガ 特製ソース 1,700 円(税別) 1,870 円(税込) 薑葱白切鶏 Steamed Chicken with Special Green Onion and Ginger Sauce NEW 蒸し鶏の四川風辛味ソース 1,700 円(税別) 1,870 円(税込) 四川口水鶏 Steamed Chicken with Spicy Szechuan Style Sauce 細切り鶏肉ゴマ辛子ソース(バンバンジー) 1,700 円(税別) 1,870 円(税込) 香麻棒棒鶏 Bang Bang Chicken (Chicken Strips with Spicy Sesame Sauce) ピータンと季節野菜の甘酢漬け 1,400 円(税別) 1,540 円(税込) 酸菜彩皮蛋 Century Egg and Sweet and Sour Pickled Seasonal Vegetables 白菜ときゅうりの辛子甘酢漬け 1,300 円(税別) 1,430 円(税込) 酸辣双蔬菜 Chili Sweet and Sour Pickled Chinese Cabbage and Cucumber 焼 物 ※平日はディナータイムより提供いたします。 本日の広東式焼き物 三種盛り合わせ 2,500 円(税別) 2,750 円(税込) 広東焼味盤 Today's Assortment of Three Grilled Dishes ※詳細はスタッフにお尋ねください 広東風窯焼きチャーシュー 2,000 円(税別) 2,200 円(税込) 蜜糖汁叉焼 Cantonese Style Iron Pot-Roasted Char Siu Pork NEW 国産 鶏のパリパリ焼き香港風 1,800 円(税別) 1,980 円(税込) 港式脆皮鶏 Japanese Chicken Crispy Grilled in Hong Kong Style ■ 赤字のメニューは料理長おすすめメニューです。ぜひお召し上がりください。 ※別途サービス料(10%)を頂戴いたします。※季節・天候等により食材・産地が変更になる場合がございます。 ふかのひれ 魚翅 Shark's Fins 南国酒家伝統の逸品 野菜、鶏ガラなどをじっくり煮込んで作る上湯スープに、 ふかひれと、蟹の玉子からなる「かにの玉子入りふかのひれ」。 60年以上、受け継がれている伝統の逸品です。 南国酒家 かにの玉子入りふかのひれ( 二~三人様用) 2,900 円(税別) -
Scarica La Carta Dei Te
Le proposte di namasTèy Carta dei Tè puri Stagione 2018-2019 namasTèy – Via della Palombella 26 – 00186 Roma – 06 68135660 – www.namastey.it Le proposte di namasTèy Premessa Per gli appassionati dei tè puri, abbiamo pensato di raccogliere in un unico elenco sia le referenze che abitualmente trovate da namasTèy, che la preziosa selezione che con dovizia, ed infiniti assaggi, faccio regolarmente durante le mie trasferte nel lontano Oriente: un labirinto infinito di tentazioni e prelibatezze, dove perdersi è facilissimo, ma è anche un vero piacere! Le mie esplorazioni sono cominciate in Cina (ormai già diversi anni fa); la mia dichiarata passione per i tè cinesi mi porta ogni anno a ripercorrere e a scoprire nuove vie: è per questo che la selezione dei tè più pregiati non può essere garantita da una stagione all’altra, e anche nell’ambito della stessa stagione non posso assicurare un approvvigionamento costante. Recentemente ho esteso i miei orizzonti valicando anche le porte dell’impero del Sol Levante… questa preziosa carta si è così arricchita di selezionatissimi e freschissimi raccolti di tè giapponesi. ------- ° ------- Note sulla Preparazione Tutti i tè proposti in questa carta necessitano di un po’ di attenzione, in special modo quelli selezionati in loco, visto anche l’impegno, la cura e l’amore riposti nel procurarli e farli giungere intatti qui per i nostri momenti più speciali della giornata. La prima cosa da sapere è che si tratta di tè che possono essere infusi ripetutamente, anzi è in questa pratica che esprimono il massimo del loro potenziale e della loro curva aromatica. -
The Superfamily Calopterygoidea in South China: Taxonomy and Distribution. Progress Report for 2009 Surveys Zhang Haomiao* *PH D
International Dragonfly Fund - Report 26 (2010): 1-36 1 The Superfamily Calopterygoidea in South China: taxonomy and distribution. Progress Report for 2009 surveys Zhang Haomiao* *PH D student at the Department of Entomology, College of Natural Resources and Environment, South China Agricultural University, Guangzhou 510642, China. Email: [email protected] Introduction Three families in the superfamily Calopterygoidea occur in China, viz. the Calo- pterygidae, Chlorocyphidae and Euphaeidae. They include numerous species that are distributed widely across South China, mainly in streams and upland running waters at moderate altitudes. To date, our knowledge of Chinese spe- cies has remained inadequate: the taxonomy of some genera is unresolved and no attempt has been made to map the distribution of the various species and genera. This project is therefore aimed at providing taxonomic (including on larval morphology), biological, and distributional information on the super- family in South China. In 2009, two series of surveys were conducted to Southwest China-Guizhou and Yunnan Provinces. The two provinces are characterized by karst limestone arranged in steep hills and intermontane basins. The climate is warm and the weather is frequently cloudy and rainy all year. This area is usually regarded as one of biodiversity “hotspot” in China (Xu & Wilkes, 2004). Many interesting species are recorded, the checklist and photos of these sur- veys are reported here. And the progress of the research on the superfamily Calopterygoidea is appended. Methods Odonata were recorded by the specimens collected and identified from pho- tographs. The working team includes only four people, the surveys to South- west China were completed by the author and the photographer, Mr. -
CONTACT US Call Your Local Depot, Or Register Online with Our Easy to Use Website That Works Perfectly on Whatever Device You Use
CONTACT US Call your local depot, or register online with our easy to use website that works perfectly on whatever device you use. Basingstoke 0370 3663 800 Nottingham 0370 3663 420 Battersea 0370 3663 500 Oban 0163 1569 100 Bicester 0370 3663 285 Paddock Wood 0370 3663 670 Birmingham 0370 3663 460 Salisbury 0370 3663 650 Chepstow 0370 3663 295 Slough 0370 3663 250 Edinburgh 0370 3663 480 Stowmarket 0370 3663 360 Gateshead 0370 3663 450 Swansea 0370 3663 230 Harlow 0370 3663 520 Wakefield 0370 3663 400 Lee Mill 0370 3663 600 Worthing 0370 3663 580 Manchester 0370 3663 400 Bidvest Foodservice 814 Leigh Road Slough SL1 4BD Tel: +44 (0)370 3663 100 http://www.bidvest.co.uk www.bidvest.co.uk Bidvest Foodservice is a trading name of BFS Group Limited (registered number 239718) whose registered office is at 814 Leigh Road, Slough SL1 4BD. The little book of TEA 3 Contents It’s Tea Time! With a profit margin of around 90%*, tea is big business. We have created this guide to tea so help you make the most of this exciting opportunity. Tea Varieties .............................. 4 Tea Formats ............................... 6 With new blends and infusions such as Chai and Which Tea Is Right For You? .... 8 Matcha as well as traditional classics such as Earl Profit Opportunity ....................10 Grey and English Breakfast, we have something for Maximise Your Tea Sales .......12 all, helping to ensure your customers’ tea experience The Perfect Serve ....................15 The Perfect Display .................16 will be a talking point! The Perfect Pairing ..................18 Tea & Biscuit Pairing ...............20 Tea Geekery ............................21 Recipes .....................................22 Tea Listing ................................28 4 People’s passion for tea All about tea has been re-ignited. -
Masterpiece Era Puerh GLOBAL EA HUT Contentsissue 83 / December 2018 Tea & Tao Magazine Blue藍印 Mark
GL BAL EA HUT Tea & Tao Magazine 國際茶亭 December 2018 紅 印 藍 印印 級 Masterpiece Era Puerh GLOBAL EA HUT ContentsIssue 83 / December 2018 Tea & Tao Magazine Blue藍印 Mark To conclude this amazing year, we will be explor- ing the Masterpiece Era of puerh tea, from 1949 to 1972. Like all history, understanding the eras Love is of puerh provides context for today’s puerh pro- duction. These are the cakes producers hope to changing the world create. And we are, in fact, going to drink a com- memorative cake as we learn! bowl by bowl Features特稿文章 37 A Brief History of Puerh Tea Yang Kai (楊凱) 03 43 Masterpiece Era: Red Mark Chen Zhitong (陳智同) 53 Masterpiece Era: Blue Mark Chen Zhitong (陳智同) 37 31 Traditions傳統文章 03 Tea of the Month “Blue Mark,” 2000 Sheng Puerh, Yunnan, China 31 Gongfu Teapot Getting Started in Gongfu Tea By Shen Su (聖素) 53 61 TeaWayfarer Gordon Arkenberg, USA © 2018 by Global Tea Hut 藍 All rights reserved. No part of this publication may be re- produced, stored in a retrieval system 印 or transmitted in any form or by any means: electronic, mechanical, pho- tocopying, recording, or otherwise, without prior written permission from the copyright owner. n December,From the weather is much cooler in Taiwan.the We This is an excitingeditor issue for me. I have always wanted to are drinking Five Element blends, shou puerh and aged find a way to take us on a tour of the eras of puerh. Puerh sheng. Occasionally, we spice things up with an aged from before 1949 is known as the “Antique Era (號級茶時 oolong or a Cliff Tea. -
Tonatory Patterns in Taizhou Wu Tones
TONATORY PATTERNS IN TAIZHOU WU TONES Phil Rose Emeritus Faculty, Australian National University [email protected] ABSTRACT 台州 subgroup of Wu to which Huángyán belongs. The issue has significance within descriptive Recordings of speakers of the Táizhou subgroup of tonetics, tonatory typology and historical linguistics. Wu Chinese are used to acoustically document an Wu dialects – at least the conservative varieties – interaction between tone and phonation first attested show a wide range of tonatory behaviour [11]. One in 1928. One or two of their typically seven or eight finds breathy or ventricular phonation in groups of tones are shown to have what sounds like a mid- tones characterising natural tonal classes of Rhyme glottal-stop, thus demonstrating a new importance for phonotactics and Wu’s complex tone pattern in Wu tonatory typology. Possibly reflecting sandhi. One also finds a single tone characterised by gradual loss, larygealisation appears restricted to the a different non-modal phonation type [12]; or even north and north-west, and is absent in Huángyán two different non-modal phonation types in two dialect where it was first described. A perturbatory tones. However, the Huangyan-type tonation seems model of the larygealisation is tested in an to involve a new variation, with the same phonation experiment determining how much of the complete type in two different tones from the same historical tonal F0 contour can be restored from a few tonal category, thus prompting speculation that it centiseconds of modal F0 at Rhyme onset and offset. developed before the tonal split. The results are used both to acoustically quantify laryngealised tonal F0, with its problematic jitter and 2. -
Efecto Del Tiempo De Salado Sobre El Perfil De Compuestos Volátiles Y Características Organolépticas Del Lacón
Universidad de Vigo Departamento Ingeniería Química EFECTO DEL TIEMPO DE SALADO SOBRE EL PERFIL DE COMPUESTOS VOLÁTILES Y CARACTERÍSTICAS ORGANOLÉPTICAS DEL LACÓN. INFLUENCIA DEL EMPLEO DE LEVADURAS AUTÓCTONAS MEMORIA PARA OPTAR AL GRADO DE DOCTOR PRESENTADA POR Laura Purriños Pérez Bajo la dirección de los doctores Francisco Javier Carballo García José Manuel Lorenzo Rodríguez Daniel José Franco Ruíz Ourense, 2013 Laura Purriños Pérez, Licenciada en Ciencias Químicas por la Universidad de Santiago de Compostela, presenta la Tesis Doctoral titulada “Efecto del tiempo de salado sobre el perfil de compuestos volátiles y características organolépticas del lacón. Influencia del empleo de levaduras autóctonas” como uno de los requisitos para optar al grado de Doctor por la Universidad de Vigo. En Ourense a de de 2013 La Doctoranda Fdo.: Laura Purriños Pérez Campus de Ourense Facultade de Ciencias D. Francisco Javier Carballo García, Catedrático del Departamento de Ingeniería Química del Área Tecnología de los Alimentos de la Universidad de Vigo. HACE CONSTAR: Que Dª Laura Purriños Pérez, licenciada en Ciencias Químicas, ha realizado bajo mi dirección y asesoramiento el presente trabajo titulado “Efecto del tiempo de salado sobre el perfil de compuestos volátiles y características organolépticas del lacón. Influencia del empleo de levaduras autóctonas”, que cumple los requisitos de calidad científica necesarios para optar al grado de Doctor por la Universidad de Vigo. Y para que conste a los efectos oportunos, firmo la presente en Ourense, a de de 2013. Fdo: D. Francisco Javier Carballo García D. José Manuel Lorenzo Rodríguez, Jefe de Investigación Agroalimentaria del Centro Tecnolóxico da Carne de Galicia. HACE CONSTAR: Que Dª Laura Purriños Pérez, licenciada en Ciencias Químicas, ha realizado bajo mi dirección y asesoramiento el presente trabajo titulado “Efecto del tiempo de salado sobre el perfil de compuestos volátiles y características organolépticas del lacón. -
Some Tips About Drinking Tea
Some tips about drinking tea (Zhu Li) Tea is the most popular drink in the world. Tea itself is the balance of Yin and Yang. First of all, how to categorize tea? Tea can be grouped into Yin Tea and Yang Tea. Yin Tea includes white tea, dark tea and yellow tea. Yang Tea includes green tea, black tea and qing (blue) tea. So, in total there are 6 categories of tea, 3 kinds of Yin Tea and 3 kinds of Yang Tea. Secondly, how to prepare tea? The preparation of tea follows the Yin Yang balance rule. When preparing the Yin Tea, we use the ‘Yang’ way, boiling is the easiest and best way. Comparatively, when preparing the Yang Tea, we need to choose the ‘Yin’ way, and never boil any Yang Tea, otherwise it may cause potential health problems. Boiling the Yang Tea will produce anthraquinone in green tea, cyanogenic glycosides in qing tea, and acrylamide in black tea, and all these chemical components may cause cancer in long run. So, using the clay pot to prepare black tea will not only helps us to get best taste but also a cup of healthy tea. As to Qing tea, it’s easy to use French press to prepare it. Grand Yang tea, green tea needs a special treat, which is to drop the 1 boiled water into the cup with green tea leaves. By doing this way, the green tea will taste fresh and have sweet ending. Thirdly, when to drink tea? The time consideration of tea drinking actually is related with the best time of acupuncture method, which is called ‘Zi Wu Liu Zhu’ in Traditional Chinese Medicine (TCM). -
Tea Polysaccharides and Their Bioactivities
Review Tea Polysaccharides and Their Bioactivities Ling-Ling Du 1,2, Qiu-Yue Fu 1, Li-Ping Xiang 2, Xin-Qiang Zheng 1, Jian-Liang Lu 1, Jian-Hui Ye 1, Qing-Sheng Li 1, Curt Anthony Polito 1 and Yue-Rong Liang 1,* 1 Tea Research Institute, Zhejiang University, # 866 Yuhangtang Road, Hangzhou 310058, China; [email protected] (L.-L.D.); [email protected] (Q.-Y.F.); [email protected] (X.-Q.Z.); [email protected] (J.-L.L.); [email protected] (J.-H.Y.); [email protected] (Q.-S.L.); [email protected] (C.A.P.) 2 National Tea and Tea product Quality Supervision and Inspection Center (Guizhou), Zunyi 563100, China. [email protected] * Correspondence: [email protected]; Tel.: +86-57188982704 Academic Editors: Quan-Bin Han, Sunan Wang, Shaoping Nie and Derek J. McPhee Received: 3 September 2016; Accepted: 28 October 2016; Published: 30 October 2016 Abstract: Tea (Camellia sinensis) is a beverage beneficial to health and is also a source for extracting bioactive components such as theanine, tea polyphenols (TPP) and tea polysaccharides (TPS). TPS is a group of heteropolysaccharides bound with proteins. There is evidence showing that TPS not only improves immunity but also has various bioactivities, such as antioxidant, antitumor, antihyperglycemia, and anti-inflammation. However, inconsistent results concerning chemical composition and bioactivity of TPS have been published in recent years. The advances in chemical composition and bioactivities of TPS are reviewed in the present paper. The inconsistent and controversial results regarding composition and bioactivities of TPS are also discussed.