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Interim Results for the Six Months Ended 30Th June 2009
Hong Kong Exchanges and Clearing Limited and The Stock Exchange of Hong Kong Limited take no responsibilities for the contents of this announcement, make no representation as to its accuracy or completeness and expressly disclaim any liability whatsoever for any loss howsoever arising from or in reliance upon the whole or any part of the contents of this announcement. (Stock Code: 0322) INTERIM RESULTS FOR THE SIX MONTHS ENDED 30TH JUNE 2009 SUMMARY For the six months ended 30 June US$ million 2009 2008 Change • Turnover 2,501.673 2,049.253 +22.08% • Gross margin of the Group 36.21% 32.94% +3.27ppt. • Gross profit of the Group 905.781 674.936 +34.20% • EBITDA 416.898 322.127 +29.42% • Profit for the period 249.105 190.982 +30.43% • Profit attributable to equity holders of the Company 179.383 127.607 +40.57% • Earnings per share (US cents) 3.21 2.28 +US0.93cents At 30 June 2009, Cash and cash equivalents was US$731.606 million and Gearing ratio was 0%. INTRODUCTION With the effective implementation of the economic stimulus package by the government of the PRC, the gross domestic product (GDP) of the second quarter in 2009 grew by 7.9%, representing an increase of 1.8 ppt. as compared to the growth rate of 6.1% in the first quarter. This is the first increase in the growth rate of the PRC economy after consecutive declines in year-on-year quarterly growth rates since the third quarter of 2007, indicating a trend of recovery in the PRC economy. -
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. -
Travel Give Into Your Wanderlust 广告
广告 July 2020 Plus: A Beijing Family Scavenger Hunt Insider Knowledge: Put Your Trust in Beijing’s Best Local Tour Guides and Really Explore The City You Call Home Travel Give Into Your Wanderlust 广告 July 2020 Plus: A Beijing Family Scavenger Hunt Insider Knowledge: Put Your Trust in Beijing’s Best Local Tour Guides and Really Explore The City You Call Home Travel Give Into Your Wanderlust WOMEN OF CHINA WOMEN July 2020 PRICE: RMB¥10.00 US$10 Plus: A Beijing Family Scavenger O Hunt 《中国妇女》 Insider Knowledge: Put Your Trust in Beijing’s Beijing’s essential international family resource resource family international essential Beijing’s Best Local Tour Guides and Really Explore The City You Call Home 国际标准刊号：ISSN 1000-9388 国内统一刊号：CN 11-1704/C July 2020 July Travel Give Into Your Wanderlust 广告 广告 WOMEN OF CHINA English Monthly Editors 编辑 Advertising 广告 《中 国 妇 女》英 文 月 刊 GU WENTONG 顾文同 LIU BINGBING 刘兵兵 WANG SHASHA 王莎莎 HE QIUJU 何秋菊 编辑顾问 Sponsored and administrated by Editorial Consultant Program 项目 All-China Women's Federation ROBERT MILLER（Canada） ZHANG GUANFANG 张冠芳 罗 伯 特·米 勒（ 加 拿 大） 中华全国妇女联合会主管/主办 Published by Layout 设计 ACWF Internet Information and Deputy Director of Reporting Department FANG HAIBING 方海兵 Communication Center (Women's Foreign 信息采集部（记者部）副主任 Language Publications of China) LI WENJIE 李文杰 Legal Adviser 法律顾问 全国妇联网络信息传播中心 Reporters 记者 HUANG XIANYONG 黄显勇 （中 国 妇 女 外 文 期 刊 社）出 版 ZHANG JIAMIN 张佳敏 YE SHAN 叶珊 Publishing Date: July 15, 2020 International Distribution 国外发行 FAN WENJUN 樊文军 本期出版时间：2020年7月15日 China International Book Trading Corporation -
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. -
To Read the Beijinger July/August 2017 Issue Online Now!
CHINESE COLD DISHES KO TAO LIAM GALLAGHER HANOI 2017/07-08 HOME IS WHERE THE HEART IS YOUR COMPLETE GUIDE TO HOUSE HUNTING IN BEIJING 1 JUL/AUG 2017 图书在版编目（ＣＩＰ）数据 艺术北京 : 英文 / 《北京人系列丛书》编委会编著 旗下出版物 . -- 昆明 : 云南科技出版社, 2017.3 （北京人系列丛书） ISBN 978-7-5587-0464-2 Ⅰ. ①艺… Ⅱ. ①北… Ⅲ. ①北京－概况－英文 Ⅳ. ①K921 中国版本图书馆CIP数据核字(2017)第056249号 责任编辑：吴 琼 封面设计：Xixi 责任印刷：翟 苑 责任校对：叶水金 张彦艳 Since 2001 | 2001年创刊 thebeijinger.com A Publication of 广告代理: 北京爱见达广告有限公司 地址: 北京市朝阳区关东店北街核桃园30号 孚兴写字楼C座5层 Since 2006 | 2006年创刊 邮政编码: 100020 Beijing-kids.com 电话: 5779 8877 Advertising Hotline/广告热线: 5941 0368 /69 /72 /77 /78 /79 The Beijinger Managing Editor Margaux Schreurs Digital Content Managing Editor Tom Arnstein Editors Kyle Mullin, Tracy Wang Contributors Jeremiah Jenne, Andrew Killeen, Robynne Tindall True Run Media Founder & CEO Michael Wester Owner & Co-Founder Toni Ma Art Director Susu Luo Designer Xi Xi Production Manager Joey Guo Content Marketing Director Nimo Wanjau Head of Marketing & Communications Lareina Yang Events & Brand Manager Mu Yu Marketing Team Sharon Shang, Helen Liu, Nate Ren Head of HR & Admin Tobal Loyola Finance Manager Judy Zhao Accountant Vicky Cui Since 2012 | 2012年创刊 HR & Admin Officer Cao Zheng Jingkids.com Digital Development Director Alexandre Froger IT Support Specialist Yan Wen Photographer Uni You Sales Director Sheena Hu Account Managers Winter Liu, Wilson Barrie, Olesya Sedysheva, Renee Hu, Veronica Wu Sales Supporting Manager Gladys Tang Sales Coordinator Serena Du General inquiries: 5779 8877 Editorial inquiries: [email protected] Event -
The Mercurian
The Mercurian : : A Theatrical Translation Review Volume 7, Number 3 (Spring 2019) Editor: Adam Versényi Editorial Assistant: Sarah Booker ISSN: 2160-3316 The Mercurian is named for Mercury who, if he had known it, was/is the patron god of theatrical translators, those intrepid souls possessed of eloquence, feats of skill, messengers not between the gods but between cultures, traders in images, nimble and dexterous linguistic thieves. Like the metal mercury, theatrical translators are capable of absorbing other metals, forming amalgams. As in ancient chemistry, the mercurian is one of the five elementary “principles” of which all material substances are compounded, otherwise known as “spirit.” The theatrical translator is sprightly, lively, potentially volatile, sometimes inconstant, witty, an ideal guide or conductor on the road. The Mercurian publishes translations of plays and performance pieces from any language into English. The Mercurian also welcomes theoretical pieces about theatrical translation, rants, manifestos, and position papers pertaining to translation for the theatre, as well as production histories of theatrical translations. Submissions should be sent to: Adam Versényi at [email protected] or by snail mail: Adam Versényi, Department of Dramatic Art, CB# 3230, The University of North Carolina at Chapel Hill, Chapel Hill, NC 27599-3230. For translations of plays or performance pieces, unless the material is in the public domain, please send proof of permission to translate from the playwright or original creator of the piece. Since one of the primary objects of The Mercurian is to move translated pieces into production, no translations of plays or performance pieces will be published unless the translator can certify that he/she has had an opportunity to hear the translation performed in either a reading or another production-oriented venue. -
Five Noodle Bowls to Try at Mendo Add & Promote an Event
http://www.cityweekend.com.cn/shanghai/article/five-noodle-bowls-to-try-mendo Go JUL AUG SEP ⍰ ❎ 7 captures 11 f 7 Aug 2017 - 29 Jan 2018 2016 2017 2018 ▾ About this capture SHANGHAI 119 Add Your Listing Sign in Search for restaurant reviews, venues, events, deals and more… NEW EAT & DRINK THINGS TO DO LIFE & STYLE COMMUNITY DIRECTORY PHOTO GALLERY EVENTS TICKETS HOUSING Home // Eat & Drink // Food // News // Five Noodle Bowls to Try at Mendo Five Noodle Bowls to Try at Mendo Affordable noodles with fusion twists in Xintiandi By Adam Smith | Mon, Aug 7, 2017 04:30 PM If you work in the Xintiandi area, often times it's a flip of the coin—order a cheap meal or take your chances with either one of the mall offerings or pricier dining options in the tourist destination. Well, this is where Mendo Noodle Bar comes into play. Mendo is the latest addition to The House on Xingye Lu (located above El Luchador), and serves up a variety of noodle dishes from regions across Asia, mostly with a French-twist, seeing as it's operated by the same people behind Paris Bleu and Paris Rouge. More importantly, it's all for a very reasonable price for the area. Here’s what we tried: French Style Vietnamese Beef Pho Bun (RMB58) The standout here is the generous helping of pan-seared angus beef, slathered in a thick, sticky sauce which could easily be enjoyed on its own. It also comes with three spring rolls. The noodles rest on a bed of mint leaves, which add little flavor and could do without. -
康師傅控股有限公司 Tingyi (Cayman Islands) Holding Corp
Hong Kong Exchanges and Clearing Limited and The Stock Exchange of Hong Kong Limited take no responsibilities for the contents of this announcement, make no representation as to its accuracy or completeness and expressly disclaim any liability whatsoever for any loss howsoever arising from or in reliance upon the whole or any part of the contents of this announcement. 康 師 傅 控 股 有 限 公 司 * TINGYI (CAYMAN ISLANDS) HOLDING CORP. (Incorporated in the Cayman Islands with limited liability) (Stock Code: 0322) INTERIM RESULTS FOR THE SIX MONTHS ENDED 30TH JUNE 2017 SUMMARY For the three months For the six months ended 30 June ended 30 June RMB’000 2017 2016 Change 2017 2016 Change (Restated) (Restated) ‧ Revenue 14,370,083 13,727,975 ↑ 4.68% 28,567,722 27,415,339 ↑ 4.2% ‧ Gross margin 30.15% 31.85% ↓ 1.7 ppt. 29.10% 31.63% ↓ 2.53 ppt. ‧ Gross profit of the Group 4,332,709 4,373,020 ↓ 0.92% 8,313,493 8,672,353 ↓ 4.14% ‧ EBITDA 1,610,783 1,351,242 ↑ 19.21% 3,343,401 3,182,959 ↑ 5.04% ‧ Profit for the period 405,283 118,137 ↑ 243.06% 880,150 592,082 ↑ 48.65% ‧ Profit attributable to 266,700 77,042 ↑ 246.17% 700,204 452,952 ↑ 54.59% owners of the Company ‧ Earnings per share (RMB cents) Basic 4.76 1.38 ↑ 3.38 cents 12.49 8.08 ↑ 4.41 cents Diluted 4.76 1.38 ↑ 3.38 cents 12.49 8.08 ↑ 4.41 cents As at 30 June 2017, cash and cash equivalents was RMB10,393.040 million, representing an increase of RMB161.228 million when compared to 31 December 2016. -
HCS Website List As of 31 July 2021 Working File.Xlsx
HCS Product List - By Brand Name (As of 31 July 2021) Brand Name & Product Name Package Size (Lim Traders) Chicken Breaded Patties 1.8kg 100PLUS ACTIVE Non-Carbonated Drink 1.5L 100PLUS ACTIVE Non-Carbonated Drink 12 X 300ml 100PLUS ACTIVE Non-Carbonated Drink 300ml 100PLUS ACTIVE Non-Carbonated Drink 500ml 100PLUS ACTIVE Non-Carbonated Drink 6 X 300ml 100PLUS Hydration Bar 4 X 75ml 100PLUS Hydration Bar 75ml 100PLUS Lemon Lime 1.5L 100PLUS Lemon Lime 325ml 100PLUS Lemon Lime 500ml 100PLUS Orange 1.5L 100PLUS Orange 500ml 100PLUS Original 1.5L 100PLUS Original 12 X 325ml 100PLUS Original 325ml 100PLUS Original 500ml 100PLUS Original 6 X 325ml 100PLUS Zero Sugar 1.5L 100PLUS Zero Sugar 12 X 1.5L 100PLUS Zero Sugar 24 X 325ml 100PLUS Zero Sugar 24 X 500ml 100PLUS Zero Sugar 325ml 100PLUS Zero Sugar 500ml 100PLUS Zero Sugar 6 X 325ml 333 Super Refined Blended Vegetable Oil 1 X 17kg 3A 100% Pure Black Sesame Oil 320ml 3A 100% Pure Black Sesame Oil 750ml 3A 100% Pure White Sesame Oil 320ml 3A 100% Pure White Sesame Oil 750ml 3A Black Pepper Sauce 250ml 3A Brown Rice Vermicelli 500g 3A Crispy Prawn Chilli 180g 3A Crispy Prawn Chilli 320g 3A Ginseng Herbal Soup Mix 40g 3A Instant Tom Yum Paste 227g 3A Klang Bakuteh Herbs & Spices Mix 35g 3A Premium Sugar Free Black Soybean Soy Sauce 400ml 3-Elephants Thai Organic Hom Mali Brown Rice 1kg 3-Elephants Thai Organic Hom Mali Brown Rice 2kg 3-Elephants Thai Organic Mixed Brown Rice 1kg 3-Elephants Thai Organic Mixed Brown Rice 2kg 3-Elephants Thai Organic Red Brown Rice 1kg 3-Elephants Thai Organic -
View of ASEAN Food William W
Foreword Amb. Kim Young-sun Secretary General, ASEAN-Korea Centre The ASEAN* region has a great variety of cuisines that are distinctive despite having some common elements. ASEAN cuisine is a celebration of cultural diversity and unique ways of life, delivered through appetite-whetting dishes and exotic aromas. It embraces the unique characteristics of many different ethnicities, and in that way is a history of the culture of the region. The ASEAN spirit and passion permeate each and every dish, and food is an important link in the chain that binds the ASEAN community together. The ASEAN Culinary Festival 2016, organized by the ASEAN-Korea Centre, aims to introduce ASEAN cuisine to the Korean public by presenting a wide spectrum of ASEAN dishes. Thirty distinctive dishes are included; they were selected to suit the Korean palate while showcasing the diverse flavors of ASEAN. Under the theme “Gourmet Trips to ASEAN,” the Festival will help Koreans, also known for their cuisine, discover the sweet and savory ASEAN culinary delights. In line with the “Visit ASEAN@50: Golden Celebration” campaign to celebrate the 50th anniversary of ASEAN, the Festival also intends to promote ASEAN culinary destinations by showcasing fascinating food trails across the region to the Korean public. Food is a universal language that brings people and cultures together. It is an essential part of life to all people of all nations. With the rise in the number of tourists traveling specifically to experience the cuisine of other peoples, food is increasingly important in enhancing harmony around the world. In this regard, I am certain that the ASEAN Culinary Festival will serve as a platform to strengthen the partnership between ASEAN and Korea by connecting the hearts and minds of the people and creating a bond over a “shared meal of diversity.” With the ASEAN-Korea Cultural Exchange Year in 2017, the ASEAN Culinary Festival is a new way to bring deeper cultural understanding between ASEAN and Korea. -
ASIAN NOODLE SOUPS Our Focus on Population Reach Understanding the Size of the HAUTE DOGS Audience Exposed to a Food Trend Helps Us Determine Its Trendreach
Insights for Innovation and Inspiration from Thomas W. Griffiths, CMC Vice President, Campbell’s Culinary & Baking Institute (CCBI) At Campbell we know that staying on the pulse of what people are eating and how their tastes are evolving requires more than a look at data points. That’s where our Culinary TrendScape program and our global team of chefs and bakers come into play. In a market where trends are turning up and gaining momentum at an increasing rate, our company looks to CCBI to identify growth opportunities that are rooted in culinary insight. Our integrated approach to tracking food trends relies on the expertise and intuition of our highly trained team, along with other sources including insights from our trusted industry partners. CS Throughout the year, our chefs and bakers draw inspiration from the people and places they TOPI encounter on the job and bring those ideas back to the kitchen. We kick off a dialogue OT H These themes are that’s rooted in our established methodology, take close look at the cultural shifts that 16 the driving force 0 behind this year’s drive trends—“hot topics” shaping the marketplace—and then hone in on the top trends 2 top trends that excite our palates most. This 2016 Culinary TrendScape report is the third we’ve published, and offers our Authenticity unique point of view on the year’s top ten North American trends, from Cooking with Back to Basics Fire to Caramel. Some of these trends may even inspire future Campbell products, as Conscious Connections they serve as a springboard for inspiration that drives creative product development Discovery & Adventure across our business platforms. -
Ramen Night Menu
700 19TH ST #106 VIRGINIA BEACH, VA 757.995.7197 ALL RAMEN BOWLS .................................................... $16.50 INCLUDES: SUN NOODLES / SOFT EGG / SESAME SEEDS / GREEN ONION/ TOGARASHI / NORI / HOUSE KIMCHI RAMEN BOWL/ JOTO SAKE CUP COMBO ..................... $23.50 SPECIAL SIGNATURE RAMEN YUZU KOSHO SHRIMP EVERY MON 4P - 830P CHICKEN/PORK/SEAFOOD BROTH / YUZU KOSHO TARE / FISH SAUCE / HOUSE PICKLES / OYSTER MUSHROOMS / CILANTRO //RAMEN BASICS CHUTNEY / TOGARASHI SHRIMP / NAPPA CABBAGE (PESCATARIAN OPTION AVAILABLE) Ramen is a Japanese adaptation of the Chinese Lamian. To be called “ramen” it must consist of wheat noodles and soup. While there are many theories as to how and when it CLASSIC STOCKPOT RAMEN originally arrived to Japan, the Ramen bowl has evolved from its humble beginnings feeding Japanese blue-collar workers over a 100 years ago, to becoming an esteemed SHOYU staple in New American comfort food. GINGER-TAMARI TARE / DASHI / CHICKEN & PORK BROTH / PORK BELLY / CRISPY PORK / RADISH / NAPPA CABBAGE //THE FIVE ELEMENTS SPICY MISO NOODLES - TARE - BROTH - TOPPINGS - AROMA OIL SPICY MISO TARE / DASHI / CHICKEN & PORK BROTH / PORK BELLY These 5 main elements in Ramen appeal to taste, aroma, / CRISPY PORK / BOK CHOY / SHIITAKE MUSHROOMS / CHILI OIL texture, and aesthetic. By arranging these elements like notes in a STOCKPOT SHIO LIBATIONS YUZU SOFRITO & SEA SALT TARE / DASHI / CHICKEN & PORK BROTH / SHREDDED CHICKEN / NAPPA CABBAGE/ BLACK GARLIC PLEASE SEE OUR DRINK MENU FOR A OIL FULL LIST OF OUR COCKTAIL, WINE,