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一千九百公里的滋味 the Thousand-Mile Taste

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一千九百公里的滋味 The Thousand-Mile Taste 川菜的「七滋八味」及揚菜的「能調眾口」 ，在臺灣的做媒下 ， 誕生了兼容並蓄的獨特美味「川揚菜」 ，經歷了一甲子的仔細熟成 ， 《逸薈軒》 邀請您在這兒一同細細品味。 Chuan-Yang cuisine is a unique style of Chinese cuisine invented in Taiwan that brings together the complex flavors of Sichuan cuisine and the accessibility of Huaiyang cuisine, and has been carefully developed for 60 years. Today, COZZI Blu invites you to savor Chuan-Yang cuisine at our restaurant. CHEF MAX CHU YI HUI XUAN For本菜單牛肉選自美國以及紐澳牛肉，豬肉產地為台灣，如有其他疑問，請洽服務同仁 this menu, beef is sourced from the USA, Australia, and New Zealand, and pork is sourced from Taiwan. if you have any question, please refer to our service staff. 本メニューで使用している牛肉の産地はアメリカ、ニュージーランドおよびオーストラリアです。 豚肉は台湾産を使用しています。その他ご不明な点がございましたらお近くのスタッフまでお問い合わせ下さい。 We本餐廳餐點未使用重組肉 do not use restructured meat as food ingredients. ( ) 当レストランでは重組肉 成型肉 を一切使用していません。 This本餐廳餐點使用之黃豆、玉米製品為非基因改造 restaurant use Non-GMO bean and corn products. 当レストランで使用している大豆及びとうもろこし製品は全て非遺伝子組換え食品です。 若您對海鮮、芒果、花生堅果類、甲殼類、蛋奶類等及其製品、 If或其他某些食物過敏，請務必告知服務人員 you are allergic to seafood,mango,peanut and nuts, crustacean, eggs and milk, 踏入餐飲圈��個年頭 ， 擅長川 、 揚 、 閩等菜色 。 and any other food allergies, please be sure to inform our service staff. 以「東菜西吃」的概念 ， 專研西式的精緻擺盤藝術 ， 結合在地食材 、 食 品 アレ ル ギ ー（海 鮮・マ ン ゴ ー・ナッツ 類・甲 殻 類・卵・牛 乳 およ び そ の 他 の 食 材 ）をお 持 ち の 方 は 、 必ず事 前 に係 の者までお知らせください。 傳遞佳餚美味的同時 ， 也讓每道餐點有不同的溫度 。 25 years of experience in the restaurant industry, specializing in Sichuan, Huaiyang, and Fujianese cuisine. $500 $1,000 Corkage自備酒水服務費：葡萄酒每瓶 Fee per bottle: Wine NT$500; Spirits元；烈酒每瓶 NT$1,000. 元 Believing in adapting eastern flavors for western tastes, he is an expert in exquisite western-style plating. 1 500 1 1,000 He uses fresh local ingredients to create fantastic dishes, each with its own distinct qualities and flavors. 持 ち 込 み 料： ワイン 本 台湾ドル、蒸留酒 本 台 湾ドル。 10% The以上價格須外加 prices are subjected to服務費 10% service charge. 10% すべての価格には別途 のサービス料が加算されます。 COZZI Blu 逸薈軒 主廚 朱堯顯 COZZI Blu Yi Hui Xuan Chef Max Chu 辣度 素食 牛肉 豬肉 江湖毛血旺 江蘇梁溪香脆鱔 Green天府古都酸辣粉 Bean Jelly Noodles Stewed Tripe and Duck Blood in Chili Deep-fried Eel in Jiang-SuAppetizers Style Chef Specials in Hot and Sour Sauce 鴨血とモツの四川風煮込み 江蘇風タウナギのフライ $ 420 盆頭開胃前菜 主廚推薦 $ 480 極太春雨の特製スパ イシーソース和 え前菜 シェフ の お す す め $ 180 蟹油奶湯煮野菜 可素食 Baby Chinese Cabbage with Crab Meat Roe, Chicken養生黑蒜燉鮮雞 Soup with Assorted Mushroom and Ham in Pork Broth Mushrooms and Black Garlics (Vegetarian Option Available) 黒にんにくときのこの滋養鶏肉スープ $ 240 / カニの卵入り ミニ白菜とマッシュル 位 ームのクリーム煮（ベジタリアン対応可） $ 420 Pork鎮江水晶餚元蹄 Trotter Aspic Jelly in Chilled Zhenjiang Style 江蘇風塩漬け豚肉の 煮こごり固 め $ 420 川椒稻香牛肋排〔需二日前預定〕 Bone-in Beef Steak in Hot Chili with Zucchini and Braised阿婆圈子紅燒肉 Pork Intestines〔附窩窩頭〕 and Bamboo Shoot (Require Two Day Advance Notice) Pork Belly (with Steamed Corn Bun) Mullet白玉果香加烏魚子 Roe with Sliced Deep-fried江蘇梁溪香脆鱔 Eel in Jiang-Su Style Boneless老罈陳紹醉香雞 Chicken Roll in Shaoxing ズッキーニとタケノコ入り花椒香る牛肉の 豚大腸と豚バラ肉の柔らか煮込み（とうもろこし饅頭付） 2 $ 560 Daikon and Apple Rice Wine and Chinese Herbs ス パ イシ ー ス ペ アリブ（ 日前までの予約制） 江蘇風タウナギのフライ $ 1,580 $ 420 からすみ大根とりんごの冷菜 紹興酒香る冷製チキンロール $ 680 $ 420 芋香酸菜煲鴨湯〔需一日前預定〕 府都剁椒鰱魚頭〔需二日前預定〕 Cherry Duck and Pork Soup with Steamed Fish Head with Diced Chili 脆皮蒜香黑鑽雞Cantonese Crispy Black 〔半隻〕 Chicken (Half ) Taro and Bell Pepper (Require One Day Advance Notice) (Require Two Day Advance Notice) 老四川夫妻肺片 老醋香辣紫香茄 天府古都酸辣粉 ニンニク香る黒鑽鶏の広東ダック（ハーフ）Sliced Beef and Ox Tripe in Eggplant in Sichuan Pepper, Green Bean Jelly Noodles in 1 2 $ 880 タロイモと酸 菜 の 鴨 肉 スープ（ 日前までの予約制） 魚の頭の唐辛子蒸し（ 日前までの予約制） Sichuan Chili Sauce Chili Oil and Aged Vinegar Hot and Sour Sauce $ 1,380 $ 980 牛肉と牛タンの四川風煮込み 四川風老酢香る茄子の冷菜 極太春雨の特製スパイシーソース和え $ 420 $ 260 $ 180 $ 1,980 港式爐烤片皮鴨 ・ 兩吃 / 以下四選一〔需二日前預定〕 川椒稻香牛肋排〔需二日前預定〕 脆皮蒜香黑鑽雞 〔半隻〕 Cantonese Crispy Roasted Duck Bone-in10 Beef Steak in Hot Chili with Zucchini and Cantonese Crispy Black Chicken (Half ) Bamboo Shoot (Require Two Day Advance〔需三日前預定〕 Notice) (Your Choice of One from Below)(Require Two Day Advance Notice) Meal For 10 People (Require Three Day Advance Notice)ニンニク香る黒鑽鶏（ハーフ）Special Offer 人分享餐 $ 880 優惠價 2 2 ズッキーニとタケノコ入り10 3 花椒香る牛肉の 広 東 ダ ッ ク（ 品目は以下の�種類からお選びいただけます）（ 日前までの予約制） 2 $ 13,800 ス パ イシ名様コース料理 ー ス ペ アリブ （ 日前までの予約制（ 日前までの予約制） ） 加點價 $ 1,580 Plus 追加料金 $ 380 老四川夫妻肺片 香辣老醋紫香茄 Minced生菜鴨鬆 Cherry Duck in Lettuce Wrap Sliced Beef and Ox Tripe in Sichuan Chili Sauce Spicy Vinegar Eggplant Braised阿婆圈子紅燒肉 Pork Intestines〔附窩窩頭〕 and Pork Belly Boiled青花椒水煮肥牛 Beef Slices in Green 広 東 ダックの レタス 包 み 牛肉と牛タンの四川風煮込み 四川風老酢香る茄子の冷菜 (with Steamed Corn Bun) Sichuan Pepper Sauce $ 380 豚大腸と豚バラ肉の柔らか煮込み 花椒香る牛肉スパイシー煮込み Bone-in陳皮鴨架粥 duck congee with sun-dried tangerine peel (Require Advance Notice) Simmered紅油雙刀耳片 Pig Ear Slices with Pork鎮江水晶餚元蹄$ Trotter780 Aspic Jelly in （とうもろこし饅頭付） Cucumber in Chili Oil Sauce Chilled Zhenjiang Style 陳皮鴨肉のおかゆ $ 560 豚耳肉と胡瓜のピリ辛冷菜 江蘇風塩漬け豚肉の煮こごり固め $ 360 Stir火燎京蔥爆鴨絲 Fried Cherry Duck Slices with Wok-fried Scallions and Oyster Oil 鴨肉とネギのオイスターソース炒め 川椒稻香牛肋排 港式爐烤片皮鴨/兩吃 Bone-in Beef Steak in Hot Chili with Cantonese Crispy Roasted Duck / Two Ways $ 360 Cherry酸菜鴨架湯 Duck Soup with Pickled Cabbage Zucchini and Bamboo Shoot 2 広東ダック / 品 ズッキ ー ニ と タ ケノコ 入 り 鴨肉と酸菜のスープ 花椒香る牛肉のスパイシースペアリブ 蟹黃海鮮豆腐煲 Assorted Seafood and Tofu with Crab Roe in Pot Grilled烹香八味乾鍋蝦 Prawns with Bell Pepper and カニと海鮮の豆腐煮込み Mushroom in Skillet 8 酸菜鴨架湯 種類の香辛料を使った海老のスパイシー炒め Cherry Duck Soup with Pickled Cabbage 鴨肉と酸菜のスープ 香酥乾椒軟殼蟹 Soft Shell Crab in Dry Chili 百合銀杏伴玉蘆 可素食 軟殻蟹の唐辛子炒め Asparagus with Lily Buds and Gingko (Vegetarian Option Available) 府都剁椒鰱魚頭 Steamed Fish Head with Diced Chili Peppers アスパラガスのユリネと銀杏和え （ベジタリアン対応可） 魚の頭の唐辛子蒸し 乾椒香辣嫩子雞 淮揚花雕鮮雞煲 香根辣炒干三絲 Stir-fried雞汁灌湯小籠包 Chicken Dice with Stir-fried手磨核桃養生露 Chicken Dice in Oyster Stir-fried寶島四季鮮果集 Pork with Dried Bean ChiliSteamed Peppers Pork in Chicken SauceHomemade and Shaoxing Cream Rice Walnut Wine Soup Curd andSeasonal Chili PeppersFruits Platter Soup Dumpling 鶏肉の唐辛子炒め 鶏肉の花雕酒煮込み自家製クルミのクリーミースープ 豚肉と豆腐干絲のスパイシー炒め新鮮フルーツの盛り合わせ $ 480 $ 480 $ 420 Meat 鶏スープ入り小籠包 肉類 肉料理 燒椒松花鑲皮蛋府都剁椒鰱魚頭 烹香八味乾鍋蝦 香酥乾椒軟殼蟹 Appetizers Preserved Egg and Chili Pepper Grilled Prawns with Bell Pepper Soft Shell Crab in Dry Chili in 〔需二日前預定〕Hot and Sour Sauce Deep-fried潑椒香辣黃花魚 Yellow Fish with Steamed Fish Head with Diced Chili and Mushroom in Skillet 軟殻蟹の唐辛子炒め Stir-fried Sichuan Pepper and Chili (Require Two Day Advance Notice) $ 680 盆頭開胃前菜 四川風ピータンの冷菜 �種類の香辛料を使った海老 前菜 $ 180 白身魚（キグチ）のスパイシー揚げ 魚の頭の唐辛子蒸し の スパイシー 炒 め 2 $ 780 $ 780 （ 日前までの予約制） $ 980 Simmered老罈酸菜海中斑 Grouper in Sautéed松子蘿蔓鮮蝦鬆 Minced Prawn in Assorted蟹黃海鮮豆腐煲 Seafood and Tofu Pickle Broth Romaine Lettuce and Pine Nuts with Crab Roe in Pot ハタと酸菜の中華蒸し 海老と松の実のレタス包み カニと海鮮の豆腐煮込み $ 680 $ 680 $ 580 Seafood 河 鮮・海 鮮 シーフード 老罈陳紹醉香雞 Boneless Chicken Roll in Shaoxing Deep-fried江蘇梁溪香脆鱔 Eel in Jiang-Su Style Simmered紅油雙刀耳片 Pig Ear Slices with Rice Wine and Chinese Herbs Cucumber in Chili Oil Sauce 江蘇風タウナギのフライ 600g $ 780 $ 420 特選龍虎斑〔 〕 以下烹調方式三選一 紹興酒香る冷製チキンロール 豚耳肉と胡瓜のピリ辛冷菜 Special Tiger grouper ( 600g ) (Your Choice of One from Below) $ 420 $ 380 香橙果律鮮蝦球 1 3 Shrimp Balls with Orange Sauce 特選ハタ ( 品目は以下の 種類 からお選びいただけます) and Seasonal Fruits Pork鎮江水晶餚元蹄 Trotter Aspic Jelly in Sliced老四川夫妻肺片 Beef and Ox Tripe in Boneless成都青蔥椒麻雞 Chicken Leg with Spring Carp滬江蔥焅抱卵鯽 Fish with Roe and Sanshing Eggplant老醋香辣紫香茄 in Sichuan Pepper, 天府古都酸辣粉Green Bean Jelly Noodles in Chilled Zhenjiang Style Sichuan Chili Sauce Onion in Sichuan Pepper Sauce 海 老 の 特 製 オレンジソース和え 潑椒香辣 / 古法醬燒 / 台味鳳子 Scallion$ 780 in Sweet and Sour Sauce Chili Oil and Aged Vinegar Hot and Sour Sauce Stir-fried Sichuan Pepper and Chili Braised in Soy Sauce / Steamed with Pickled Pineapple 江蘇風塩漬け豚肉の煮こごり固め 牛肉と牛タンの四川風煮込み / 鶏モモ肉の青ネギと花椒を使 $ 420 $ 420 ハタとパイナップル漬けの中華蒸し 子持ち鯉の甘辛ネギソース 四川風老酢香る茄子の冷菜 極太春雨の特製スパイシーソース和え ハタのスパイシー揚げ / ハタの醤油煮込み / った スパイシーソース和 え $ 300 $ 260 $ 180 $ 420 松露珍菌海鮮炒飯 可素食 Fried Rice with Truffle and Assorted Seafood Noodle & (Vegetarian Option Available) 可素食 Classic經典上海老菜飯 Shanghainese Vegetable Rice トリュフ入り海鮮チャーハン（ベジタリアン対応可） 主食 $ 620 (Vegetarian Option Available) 飯・麺 類 Rice 上海風青菜の混ぜご飯（ベジタリアン対応可） $ 360 Fried櫻蝦烏魚子炒飯 Rice with Sakura Shrimps and Mullet Roe Pop金湯龍蝦海鮮響米 Rice in Boston Lobster Bisque 桜 エ ビ とカラスミの チャー ハ ン ロブスターの餡かけおこげ $ 560 $ 1,380 可素食 Braised蠔汁珍菌炆伊麵 E-Fu Noodles with Mushrooms in Oyster Sauce (Vegetarian Option Available) きのこ入りオイスターソース伊府麺 （ベジタリアン対応可） $ 360 老上海蔥開煨麵 〔現場須等��分〕Shanghainese Noodle Soup with Scallions (20mins) ネギ香る上海風スープ麺 （ご注文から��分かかります） $ 320 Plain敘府紅油香燃麵 Noodles in Sichuan Pepper and Chili Oil Sauce 特製四川風ピリ辛汁なし麺 $ 130 / 位 金華扁尖砂鍋雞〔現場須等��分〕 芋香酸菜煲鴨湯〔需二日前預定〕 Chicken Soup with Ham and Bamboo Shoot (60mins) Cherry Duck and Pork Soup with Taro Soup and Bell Pepper (Require Two Day Advance Notice) 金華ハムとタケノコ入り鶏肉のスープ 2 （ご注文から��分かかります） タロイモと酸 菜 の 鴨 肉 スープ（ 日前までの予約制） 湯品 $ 1,380 $ 1,380 スープ Stewed胡椒肚條燉排骨 Pork Ribs Soup〔現場須等��分〕 with Pork Belly and White Pepper (40mins) 豚ガツと豚スペアリブの胡椒煮込み （ご注文から��分かかります） $ 780 Buddha官府鮑煨佛跳牆 Bowl Soup with Abalone, Scallops, Pork Ribs and Assorted Vegetables 鮑、貝柱、豚スペアリブ入り佛跳牆スープ $ 580 / 位 Seafood宮廷酸辣海鮮羹 Soup in Hot and Sour Sauce 宮廷酸辣海鮮スープ $ 480 Sea宋嫂鮮魚羹 Bass Soup with Sweet Bean Bamboo Shoot and Mushroom ハ$ タ480 入りタケノコとキノコ の とろ み スープ Chicken養生黑蒜燉鮮雞 Soup with Assorted Mushrooms and Black Garlics 黒にんにくときのこの滋養鶏肉スープ $ 240 / 位 百合銀杏伴玉蘆 重慶麻婆香豆腐 Asparagus with Lily Buds and Gingko Chongqing Spicy Tofu 可素食 Vegetable Vegetarian Option Available アスパラガスのユリネと銀杏和え 重慶風麻婆豆腐 $ 420 $ 360 蔬食 ベジタリアン対応可 野菜 金銀蛋燴鮮蔬 Simmered Seasonal Vegetables with Braised乾燒紫茄香 Eggplant with Minced Meat Preserved Eggs, Broccoli and Gourd マーボー茄子 $ 320 ピータンと塩漬け卵入りブロッコリ ーとウリの 炒 め 物 $ 360 Seasonal時令美鮮蔬 Vegetable〔清炒 (Plain / 蒜香〕Stir-fry / Garlic) Baby蟹油奶湯煮野菜 Chinese Cabbage with 季節の野菜（塩炒め/にんにく炒め） $ 320 Mushroom
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    江 苏 Culture Scenery Gourmet Useful Info © Municipal Bureau of Culture, Radio, Film and Tourism of Yangzhou Introduction & Map 扬州简介&地图 of YANGZHOU Cultural Located on the northern bank of the Yangtze River, Yangzhou is a city 历史文化 History known for its marvelous history. The charm of city was depicted by Li Bai, a prominent figure in the history of Chinese poetry, in his masterpiece poem 'A farewell to Meng Haoran on his way to Yangzhou'. Slender West Lake, Daming Temple, Geyuan Garden, Dongguan Street are all world-famous historic sites. Yangzhou is also home to Huaiyang cuisine, which is one of the Four Great Daming Temple Traditions of Chinese cuisine. Must-try dishes include Yangzhou fried rice, As a part of the temple, the Jianzhen Memorial Hall has been built lion’s head meatball with crab roe, shredded dried tofu in chicken soup, and to commemorate an eminent monk in the Tang dynasty. Jianzhen, who Vince tofu. voyaged to Japan to propagate Buddhism, stopped by at Daming N Temple before he began the long journey. Through the journey, he brought Tang's paintings, calligraphy, architecture and other cultures to LIANYUNGANG Japan. The journey has greatly facilitated cultural exchanges of China and Japan. XUZHOU SUQIAN Slender West Lake HUAI'AN In the spring, hanging catkins, vibrant flowers, as well as the many YANCHENG pavilions and towers built in the Qing dynasty form stunning sceneries along the snaking waters. Must-see spots include Wuting Bridge, octagonal White Pagoda and the cleverly-designed Chuitai Terrace. The 24 Bridge is named as a nod to its 24m-long and 2.4m-wide body as well as 24 steps on either side.
  • Chinese Cuisine, Street Food and Restaurant Food Series: Food

    Chinese Cuisine, Street Food and Restaurant Food Series: Food

    MEP student project – Chinese Cuisine, Street food and restaurant food Series: Food 1. Eating habits in China 1. (F) Chinese use chopsticks to pick up food. Knives are traditionally seen as violent in China, and breakers of the harmony, so are not provided at the table. Some restaurants in China have forks available and all will have spoons. If you are not used to chopsticks, you can ask the restaurant staff to provide you with a fork or spoon. 2. (T) Generally speaking, the seat facing to the door is prepared for the host. The most important guest is usually arranged to sit on the host’s left, while the second important guest is arranged to sit on the host’s right. 3. (T) Let older people eat first, or if you hear an elder say "let's eat", you can start to eat. 4. (T) Meat/vegetable dishes are served on plates or in bigger bowls, placed in the middle for everyone to share. It's not one plate each, like in the West (unless eating fast food)! 5. (F) After you have ordered, tea or a different drink and cold dishes will be served first. Hot dishes are then served one by one. Soup is often the last dish of a meal, followed by fruit for dessert. 6. (T) Ingredients of Chinese food are various and sometimes shocking to non-Chinese (frogs, chickens' feet, pigs' ears, intestines etc.). 7. (F) There are usually no salt or pepper shakers, or bottles of tomato sauce on the table. But in compensation you may find bottles of soy sauce, vinegar, and chili paste.
  • Chinese Cuisine from Wikipedia, the Free Encyclopedia "Chinese Food

    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.
  • IN the MINORITY Holding on to Ethnic Identity in a Changing Beijing

    IN the MINORITY Holding on to Ethnic Identity in a Changing Beijing

    IN THE MINORITY Holding on to Ethnic Identity in a Changing Beijing Follow us on WeChat Now Advertising Hotline 400 820 8428 城市漫步北京 英文版 6 月份 国内统一刊号: CN 11-5232/GO China Intercontinental Press ISSN 1672-8025 JUNE 2016 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 ：北京市海淀区北三环中路31 号生产力大楼 B 座 602 邮编 100088 B-602 Shengchanli Building, No. 31 Beisanhuan Zhonglu, Haidian District, Beijing 100088, PRC http://www.cicc.org.cn 总编辑 Editor in Chief 慈爱民 Ci Aimin 期刊部负责人 Supervisor of Magazine Department 邓锦辉 Deng Jinhui 编辑 Editor 朱莉莉 Zhu Lili 发行 / 市场 Distribution / Marketing 黄静，李若琳 Huang Jing, Li Ruolin Editor-in-Chief Oscar Holland Food & Drink Editor Noelle Mateer Staff Reporter Dominique Wong National Arts Editor Andrew Chin Digital Content Editor Justine Lopez Designers Li Xiaoran, Iris Wang Staff Photographer Holly Li Contributors Mia Li, Zoey Zha, Virginia Werner, Jens Bakker, Emma Huang, Aelred Doyle, Dominic Ngai, Tongfei Zhang Urbanatomy 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 : 021-8023 2199 传真 : 021-8023 2190 (From February 13) Beijing 广告代理 : 上海和舟广告有限公司 北京市东城区东直门外大街 48 号东方银座 C 座 9G 邮政编码 : 100027 48 Dongzhimenwai Dajie Oriental Kenzo (Ginza Mall) Building C Room 9G, Dongcheng District, Beijing 100027 电话 : 010-8447 7002 传真 : 010-8447 6455 Guangzhou 上海和舟广告有限公司广州分公司 广州市越秀区麓苑路 42 号大院 2 号楼 610 房 邮政编码 : 510095 Room 610, No. 2 Building, Area 42, Lu Yuan Lu, Yuexiu District,
  • Nanjing Fact Sheet Location: Nanjing, the Capital of China's Jiangsu

    Nanjing Fact Sheet Location: Nanjing, the Capital of China's Jiangsu

    Nanjing Fact Sheet Location: Nanjing, the capital of China’s Jiangsu province, is located in the Yangtze River Delta area, in the center of eastern China, encompassing approximately 2,548 square miles. The Yangtze River flows past the west and northern sides of Nanjing, while the Ningzheng Ridge surrounds the northern, eastern, and southern sides of the city. The Purple Mountain or Zijin Shan is located on the eastern side of Nanjing. The city is 190 miles northwest of Shanghai, and 750 miles southeast of Beijing. Nanjing borders Yangzhou to the northeast, Zhenjiang to the east and Changzhou to the southeast. On its western boundary is Anhui province. Population: Approximately 8.2 million (as of January 2016) Climate: Nanjing has a subtropical climate with four distinct seasons. Spring (March – May) is warm and humid, followed by the rainy season in June and July. Autumn is short (October – November), but brings pleasant weather that is cool and dry. Nanjing is cold in winter (December – February) with occasional snow. The average annual temperature is 61°F. Getting To Nanjing: Nanjing is accessible by Nanjing Lukou International Airport, located approximately 40 miles from the city center. China Eastern Airlines offers direct service from LAX, and a number of other airlines including United, Delta, and Quantas provide connecting service from other major airports. Three train stations - Nanjing Railway Station, Nanjing South Railway Station and Nanjing West Railway Station - connect Nanjing to all of China’s major cities. Travelers can reach Nanjing from Shanghai in approximately 90 minutes by bullet train or three hours by car.
  • Better Chinese Cuisine for the Belt and Road People's Connectivity

    Better Chinese Cuisine for the Belt and Road People's Connectivity

    Advances in Social Science, Education and Humanities Research (ASSEHR), volume 180 2018 International Conference on Education Science and Social Development (ESSD 2018) Better Chinese Cuisine for the Belt and Road People’s Connectivity: A Zhejiang Story Shiming Tang, Jingmin Zhang*, Changjuan Guo, Wenjie Ge Hangzhou Normal University Hangzhou, Zhejiang, China *Eamil: [email protected] Abstract-Chinese food is the manifestation of Chinese of the people. It is worth exploring and studying. traditional culture, and recognized by the world gradually. In Chinese culture, unique flavor, low price by Europe The popularity of Chinese food shows the unique charm of and other countries like the United States in 2014, Chinese traditional culture. But there are still many problems according to "times weekly survey, Chinese food in the to be solved in the process of Chinese food going to the world. shopping list of Americans during the Christmas season Therefore, this paper puts forward the following views: (1) Promoting and highlighting food culture actively; (2) ranked second after the United States movie tickets. Improving overseas Chinese food developing research and Fortune magazine 2014 < >" 100 things "Americans are ensuring quality; (3) Integrating excellent resources and most proud of the Chinese takeout, among them. Zuo achieving win-win cooperation; (4) Connecting with Zongtang chicken, Pan-Fried Meat Dumplings, Spring international mainstream and promoting cultural exchange. rolls, fried rice is popular. In the current number of In addition, Zhejiang Federation of overseas Chinese restaurants in the United States is 5~6 million, more than organized the "Ten thousand overseas Chinese restaurants to the sum of McDonald's, Wendy's and Burger King fast- tell the good Story of China", to help overseas Chinese food chains.
  • Sample – Cover of the Bachelor Dissertation

    Sample – Cover of the Bachelor Dissertation

    Institute of Hospitality Management in Prague Bianca Nicole Necpal History and Analysis of Chinese Restaurants in a Selected region Bachelor´s thesis 2019 History and Analysis of Chinese Restaurants in a Selected region Bachelor´s thesis Bianca Nicole Necpal Institute of Hospitality Management in Prague Department of Hospitality Management Major field of study: Hospitality Management Dissertation advisor: Mgr. Šárka Masárová, Ph.D Date of submission: 13.06.2019 Date of defense: September 2019 Prague 2019 Oath I swear that the bachelor dissertation entitled History and Analysis of Chinese restaurants in a Selected Region was written by me independently, and that all literature and additional material used are cited in the bibliography and that this version is exactly the same as the work submitted electronically. In accordance with §47b law no. 111/1998 coll. on higher education institutions, I agree to my dissertation being published in its complete form in the publicly accessible electronic database of the Institute of Hospitality Management in Prague. Signature …………………………………… Bianca Nicole Necpal In…………….. on 13.06.2019 I would firstly like to thank my thesis advisor Mgr. Šárka Masárová, Ph.D for the valuable guidance, patience and immerse knowledge whenever it was needed. Moreover, I would like to express gratitude to the Institute of Hospitality Management in Prague for the education acquired during my three years of studies. Abstract NECPAL, Bianca. History and Analysis of Chinese Restaurants in a Selected Region. [Bachelor dissertation] Institute of Hospitality Management in Prague. Prague: 2019. 55 pages. This Bachelors thesis entitled History and analysis of Chinese Restaurants in Vienna gives an overview of the history of Chinese immigrants in Austria, Chinese restaurants in Vienna, the regional Chinese cuisines and dining etiquette in the Chinese culture.
  • A Gastronomic Journey Through South-East Asia

    A Gastronomic Journey Through South-East Asia

    JOURNAL OF ASIAN ARTS, CULTURE AND LITERATURE (JAACL) VOL 1, NO 3: SEPTEMBER 2020 A Gastronomic Journey Through South-east Asia By Ms. Sonal Singh [email protected] Abstract If you ever want to delve into the culture, traditions, and practices of a particular nation, all you have to do is partake in their cuisine. The cuisine of a nation is characterized by the use of distinctive ingredients and techniques that go into the preparation of the dishes that make up their culinary palate. South-East Asia is culturally diverse and home to some of the most scrumptious cuisine on earth. The flavors change as you travel from region to region. So, which are the cuisines that have shaped the history of South-East Asian cuisine? Let’s take a look at some predominant ones. Keywords Cuisine, culture, rice, dishes, Asia Introduction SRI LANKAN CUISINE Sri Lankan cuisine has been shaped by many historical, cultural, and other factors. This cuisine is known for its use of herbs, spices, fish, vegetables, rice, and fruits. The cuisine also centers on many varieties of rice and coconut, which are integral to it. Seafood also plays a significant role, be it fresh or preserved fish. 1 JOURNAL OF ASIAN ARTS, CULTURE AND LITERATURE (JAACL) VOL 1, NO 3: SEPTEMBER 2020 As a country that was a hub in the historic oceanic Silk Road, contact with foreign traders brought new food items and cultural influences to the island nation, in addition to the local traditions of the country's ethnic groups. All of these factors have helped to shape Sri Lankan cuisine.
  • Chef Alex Zhong of Asia Wins Silver in International Chinese Culinary Competition

    Chef Alex Zhong of Asia Wins Silver in International Chinese Culinary Competition

    Translated from original Chinese version: http://www.epochtimes.com/b5/8/11/22/n2337417.htm Chef Alex Zhong of Asia Wins Silver in International Chinese Culinary Competition November 22, 2008 Epochtimes The inaugural “World Chinese Culinary Competition” hosted by NTDTV drew a conclusion on Wednesday, November 19, at the Peking Hunan Park Chinese restaurant at 100 Park Avenue in Manhattan, New York. At the award banquet that evening, winners of all five categories, Cantonese Cuisine, Northeast Cuisine, Huaiyang Cuisine, Shandong Cuisine, and Sichuan Cuisine, were announced in high expectation of competitors from all over the world. Mr. Alex Zhong, owner and chef of Asia Restaurant in Allentown, Pennsylvania, was Silver Place Winner in the Northeast Cuisine category. He was the only winner from Pennsylvania. According to the Organizing Committee of the competition, First Place Winners will walk away with $10,000 in cash prize, the prize for Second Place is $3,000, and $1,000 for Third Place. All winners in all the categories get a trophy and a certificate. This inaugural culinary competition is said to be extremely competitive with high standards for the entrants. First Place seats in Cantonese, Northeast, Huaiyang, and Sichuan are all unfilled, with only Chef Chen Yongming of New York walking away with First Place award in the Shandong category. Even though Alex Zhong was second place in Northeast cuisine category, because the First Place seat is empty, he was in fact the number one in Northeast Cuisine category in this world competition. The required dishes for the Northeast category were “Shredded Pork with Dried Bean Curd” for the preliminary round of the competition, and “Hot Pepper with Tofu and Pork” for the final round.