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China in 50 Dishes
C H I N A I N 5 0 D I S H E S CHINA IN 50 DISHES Brought to you by CHINA IN 50 DISHES A 5,000 year-old food culture To declare a love of ‘Chinese food’ is a bit like remarking Chinese food Imported spices are generously used in the western areas you enjoy European cuisine. What does the latter mean? It experts have of Xinjiang and Gansu that sit on China’s ancient trade encompasses the pickle and rye diet of Scandinavia, the identified four routes with Europe, while yak fat and iron-rich offal are sauce-driven indulgences of French cuisine, the pastas of main schools of favoured by the nomadic farmers facing harsh climes on Italy, the pork heavy dishes of Bavaria as well as Irish stew Chinese cooking the Tibetan plains. and Spanish paella. Chinese cuisine is every bit as diverse termed the Four For a more handy simplification, Chinese food experts as the list above. “Great” Cuisines have identified four main schools of Chinese cooking of China – China, with its 1.4 billion people, has a topography as termed the Four “Great” Cuisines of China. They are Shandong, varied as the entire European continent and a comparable delineated by geographical location and comprise Sichuan, Jiangsu geographical scale. Its provinces and other administrative and Cantonese Shandong cuisine or lu cai , to represent northern cooking areas (together totalling more than 30) rival the European styles; Sichuan cuisine or chuan cai for the western Union’s membership in numerical terms. regions; Huaiyang cuisine to represent China’s eastern China’s current ‘continental’ scale was slowly pieced coast; and Cantonese cuisine or yue cai to represent the together through more than 5,000 years of feudal culinary traditions of the south. -
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. -
Chinese Cuisine the Most Common Way to Greet People Is to Say
Chinese Cuisine The most common way to greet people is to say nǐ hǎo 你好! • 25% of the world’s population • 7% of world’s arable land 民以食为天 nǐ chi fan le ma? 你吃饭了吗？ Chinese food can be divided into 8 regional cuisines 34 provincial regions Common features of Chinese food Colour, shape, aroma & taste 8 regional cuisines Peking duck Shanghai snack (scallion, wrap, sauce ) 8 regional cuisines Shandong Cuisine Stewed Meat Ball Lion's Head Meatballs Yellow River Carp in Sweet and Sour sauce 8 regional cuisines Sichuan Cuisine Hot Pot Sichuan cooks specialize in chilies and hot peppers and Sichuan dish is famous for aromatic and spicy sauces. 8 regional cuisines Sichuan Cuisine Kung Pao Chicken Mapo Dofu 8 regional cuisines Roasted Piglet Cantonese Cuisine Shark Fin Soup Steamed Sea Bass 8 regional cuisines Cantonese Cuisine Dim Sum Jiangsu 8 regional cuisines Cuisine Jiangsu Cuisine Fujian Stewed Crab with Clear Soup Cuisine Long-boiled and Dry-shredded Meat Duck Triplet Crystal Meat Buddha Jumping Squirrel with Mandarin Fish Over the Wall Liangxi Crisp Eel Snow Chicken 8 regional cuisines Hunan Cuisine Peppery and Hot Chicken 江西人不怕辣 四川人辣不怕 湖南人怕不辣 8 regional cuisines Anhui Cuisine Stewed Snapper; Huangshan Braised Pigeon Zhejiang Cuisine Sour West Lake Fish, Longjing Shelled Shrimp, Beggar's Chicken In general, southerners have a sweet tooth northerners crave salt Traditionally, one typical meal contains: Cold dishes (starter) Meat dishes Unlike British, Vegetables Chinese will invite Soup honorable guests Fish to dinner in Starch restaurants. Starter Meat dish 鸡 Ji Luck Chicken's feet are referred to As_______________phoenix feet. -
Irresistible Chinese Cuisine
1 Irresistible Chinese Cuisine By: Yidi Wang Online: <https://legacy.cnx.org/content/col29267/1.4> This selection and arrangement of content as a collection is copyrighted by Yidi Wang. Creative Commons Attribution License 4.0 http://creativecommons.org/licenses/by/4.0/ Collection structure revised: 2019/05/21 PDF Generated: 2019/05/21 21:33:04 For copyright and attribution information for the modules contained in this collection, see the "Attributions" section at the end of the collection. 2 This OpenStax book is available for free at https://legacy.cnx.org/content/col29267/1.4 TABLE OF CONTENTS 1 Brief introduction 5 1.1 Introduction 5 1.2 Eight Regional Cuisine 6 1.3 Culinary Culture 13 Index 19 This OpenStax book is available for free at https://legacy.cnx.org/content/col29267/1.4 1.1 Introduction 1 Brief introduction Exhibit 1.1 Chinese Eight Regional Cuisines. Introduction to Chinese Cuisinology If I need to choose what kind of food I will be fed for the rest of my life, I will choose Chinese cuisine without any hesitation. - Yidi Wang Learning Objectives: • Capacity to integrate knowledge and to analyse and evaluate a Chinese cuisine at a local and global levels, even when limited information is available. • Capacity to identify the general type of a Chinese dish. • Capacity to appreciate the differences between Western and Chinese culinary cultures. • Capacity to comprehend basic principles of Anhui Cuisine. • Capacity to recognize some unorthodox Chinese dishes. Links and contents 1.1 Eight Regional Cuisines 1.2 Culinary Culture 6 Chapter 1 Brief introduction Introduction Chinese cuisine is an important part of Chinese culture, which includes cuisine originating from the diverse regions of China, as well as from Chinese people in other parts of the world. -
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If you have a food allergy, please speak to the owner, manager, chef or your server. LUNCH & DINNER (Lunch Only Served Till 4:00 pm) PARTY MENU SPECIAL COMBINATION PLATES For Home, Hospital, Office or Church (All Served w. Pork Fried Rice or White Rice or Brown Rice & All Trays Serve Approximately 8 to 12 People One Choice of Soda, Egg Roll, Soup) P 1.* Broccoli w. Garlic Sauce Lunch Dinner P 2. Roast Pork or Chicken Fried Rice 1. Shrimp or Chicken Chow Mein .........7.25 8.95 P 3. Roast Pork or Chicken Lo Mein 2. Chicken w. Snow Peas .......................7.45 9.25 P 4. Roast Pork or Chicken Chow Mein 3. Chicken or Beef or Pork w. Broccoli ..7.45 9.25 P 5. Roast Pork or Chicken Chow Fun hrimp w. Garlic 4. Pepper Steak w. Onion .....................7.25 8.95 P 6. Sweet & Sour Chicken or Pork * S Sauce 5. Chicken or Pork Lo Mein .................7.25 8.95 P 7. Fried Shrimp (Baby Shrimp) 6. Sweet & Sour Chicken or Pork .........7.25 8.95 P 8. Fried Chicken Wings Best Chinese Food to Take Out 7. Chicken or Beef w. Mixed Vegetables.. .7.25 8.95 CHOOSE ANY TWO TRAYS $51.99 Specializing in Cantonese, Szechuan & Hunan Cuisine 8. Chicken or Beef w. String Bean .........7.25 8.95 9.* Chicken or Beef w. Garlic Sauce........7.25 8.95 H CATERING AVAILABLE FOR ANY OCCASION 10.* Sa-Cha Chicken or Beef ....................7.25 8.95 P 9.* Chicken w. Garlic Sauce 11.* Kung Po Chicken or Beef ..................7.25 8.95 P10. -
Enjoy up to 50% Off Sg50 Dining Deals & More at Over
BOC Cards ENJOY UP TO 50% OFF SG50 DINING DEALS & MORE AT OVER 360 OUTLETS WITH BOC CARDS 欢庆SG50, 中银信用卡 为您带来超过360间商户 的高达50%餐饮优惠 Scan to follow us on WeChat for more promotions! Enjoy up to 50% off SG50 dining deals & more at over 360 outlets with BOC Cards Redeem a Limited Edition 3-Tier Tiffin Carrier when you spend with your BOC Credit Card from 1 April to 31 May 2015. Exclusively for BOC UnionPay Cards Redeem a Tiffin Carrier with min. spend of $200, include at least one dining spend. Exclusively for BOC Visa/MasterCard Redeem a Tiffin Carrier with min. spend of $300, include at least one dining spend. • Spend Period: 1 April 2015 - 31 May 2015 • Redemption Period: 15 April 2015 - 15 June 2015 • Redemption Centre: Short -Q Pte Ltd, 150 Orchard Road #05 -10 Orchard Plaza Singapore 238841, Tel: 8414 0751 Operating hours: 11am - 6pm (Wednesday - Sunday, except on Public Holidays) TERMS & CONDITIONS: Limited to first 500 redemptions. Maximum 10 charge slips per redemption only. All redemptions are on a first-come-first-served basis and strictly while stocks last. Other terms and conditions apply. Up to 50% Off Delectable Feasts and More 高达50%餐饮优惠欢庆SG50 3 plus 1 Restaurant Till 31 May 2015 • S$50 off with min. spend of S$200 Tel: 6222 0031 Redeem a Limited Edition 3-Tier BAM! Tapas Sake Bar Till 31 May 2015 Tiffin Carrier when you spend • S$50++ Lunch Set for 2 diners with your BOC Credit Card Tel: 6226 0500 Valid for 4 course set menu from 1 April to 31 May 2015. -
List of Asian Cuisines
List of Asian cuisines PDF generated using the open source mwlib toolkit. See http://code.pediapress.com/ for more information. PDF generated at: Wed, 26 Mar 2014 23:07:10 UTC Contents Articles Asian cuisine 1 List of Asian cuisines 7 References Article Sources and Contributors 21 Image Sources, Licenses and Contributors 22 Article Licenses License 25 Asian cuisine 1 Asian cuisine Asian cuisine styles can be broken down into several tiny regional styles that have rooted the peoples and cultures of those regions. The major types can be roughly defined as: East Asian with its origins in Imperial China and now encompassing modern Japan and the Korean peninsula; Southeast Asian which encompasses Cambodia, Laos, Thailand, Vietnam, Brunei, Indonesia, Malaysia, Singapore, and the Philippines; South Asian states that are made up of India, Burma, Sri Lanka, Bangladesh and Pakistan as well as several other countries in this region of the Vietnamese meal, in Asian culture food often serves as the centerpiece of social continent; Central Asian and Middle gatherings Eastern. Terminology "Asian cuisine" most often refers to East Asian cuisine (Chinese, Japanese, and Korean), Southeast Asian cuisine and South Asian cuisine. In much of Asia, the term does not include the area's native cuisines. For example, in Hong Kong and mainland China, Asian cuisine is a general umbrella term for Japanese cuisine, Korean cuisine, Filipino cuisine, Thai cuisine, Vietnamese cuisine, Malaysian and Singaporean cuisine, and Indonesian cuisine; but Chinese cuisine and Indian cuisine are excluded. The term Asian cuisine might also be used to Indonesian cuisine address the eating establishments that offer a wide array of Asian dishes without rigid cuisine boundaries; such as selling satay, gyoza or lumpia for an appetizer, som tam, rojak or gado-gado for salad, offering chicken teriyaki, nasi goreng or beef rendang as the main course, tom yam and laksa as soup, and cendol or ogura ice for dessert. -
When Chinese Cuisine Meets Western Wine 9 Q1 Shu-Tai Wang 11 Department of Hospitality Management, Tunghai University, P.O
Prod:Type:FTP ED: 5þ model IJGFS : 52 pp:029ðcol:fig::NILÞ PAGN: SCAN: Available online at www.sciencedirect.com International Journal of 1 Gastronomy and Food Science 3 International Journal of Gastronomy and Food Science ] (]]]]) ]]]–]]] www.elsevier.com/locate/ijgfs 5 7 When Chinese cuisine meets western wine 9 Q1 Shu-Tai Wang 11 Department of Hospitality Management, Tunghai University, P.O. Box 891, Taichung 407, Taiwan 13 Received 7 March 2016; accepted 16 November 2016 15 17 Abstract 19 This study explores the guiding principle for pairing common western table wines such as Chardonnay, Riesling, Merlot and Cabernet Sauvignon with authentic Chinese cuisines. Sensory evaluation was carried out to measure the affective level on the pairing of food and wine. A fi 21 ve by eight (4 different wines and no wine pairing with 8 different cuisines) factorial experiment design was carried out to attain the sensory affection from the taste panel. Hedonic rating was adopted to assess the affective response of the cuisine and wine pairings. The results of affective test indicated that Riesling was the preferred wine to pair with most of the Chinese cuisines in question. The interaction was significant 23 between different cuisines and wines (p¼0.000), indicating that the hedonic sensory pattern of the cuisine can be influenced by the type of wine paired. In addition, Multidimensional Scaling (MDS) graph was proven to be an effective tool for visualizing the guiding principle of food and 25 wine pairing. & 2016 AZTI-Tecnalia. Production and hosting by Elsevier B.V. This is an open access article under the CC BY-NC-ND license 27 (http://creativecommons.org/licenses/by-nc-nd/4.0/). -
商標註冊trade Marks Registered
公報編號 Journal No.: 2021/46 公布日期 Publication Date: 23-04-2021 分項名稱 Section Name: 商標註冊 Trade Marks Registered 香港特別行政區政府知識產權署商標註冊處 Trade Marks Registry, Intellectual Property Department The Government of the Hong Kong Special Administrative Region 商標註冊 根據《商標條例》(第 559 章)第 47(3)條，下列商標已經註冊。 TRADE MARKS REGISTERED The following trade marks have been registered under section 47(3) of the Trade Marks Ordinance (Cap. 559). [111] [511] [442] [151] [730] [740/ 750] 註冊編號: 類別編號： 公布獲接納註 註冊日期： 擁有人姓名／名稱: 擁有人的送達地址: Trade Mark Class No. 冊申請日期: Date of Owner's Name Owner's Address for No. Date of Registration Service Publication of Acceptance for Registration 302302677AB 41 08-01-2021 03-07-2012 Action Asia Oldham, Li & Nie, Events (HK) Ltd Solicitors 5C, 235 Wing Lok 503, St. George's Street Trade Building, Centre, 2 Ice House 235-237 Wing Lok Street, Central, Street, Sheung HONG KONG Wan, HONG KONG 302302703AB 41 08-01-2021 03-07-2012 Action Asia Oldham, Li & Nie, Events (HK) Ltd Solicitors 5C, 235 Wing Lok 503, St. George's Street Trade Building, Centre, 2 Ice House 235-237 Wing Lok Street, Central, Street, Sheung HONG KONG Wan, HONG KONG 304141467 5,29,35 08-01-2021 17-05-2017 東興號 (TUNG HING 智群知識產權事務所 HO) 香港 香港 德輔道西 40-50 號 西區中心大廈 6 樓 604-605 室 1/166 公報編號 Journal No.: 2021/46 公布日期 Publication Date: 23-04-2021 分項名稱 Section Name: 商標註冊 Trade Marks Registered 九龍灣宏光道 8 號 創豪坊 7 樓 706 室 304316698 9,41 08-01-2021 27-10-2017 Paisley Park Oldham, Li & Nie, Enterprises, Inc. -
Leg Council Opposes Foot Patrol Funding Oil Lease Proposal Creates Controversy
Finance Board Leg Council Opposes Bypassed Für Foot Patrol Funding By RAY BORST Assistant Campus Editor Election Funds In response to Chancellor Robert Huttenback’s plan to use student registration fees to fund the Isla Vista Foot Patrol, the Associated By BILL DIEPENBROCK Students Legislative Council passed a bill opposing the action at Nexus Reporter Wednesday’s meeting. The Associated Students The bill “ strongly urges” Huttenback to find an alternative source of Legislative Council bypassed its funding for the Isla Vista Foot Patrol and requests a public hearing on Finance Board for the fourth time the matter by the end of this Fall quarter. this year by allocating $191 to the Funding for the I.V. Foot Patrol will no longer come from the Isla Vista Community Council for Regent’s Opportunity Fund, Vice Chancellor for Student and Com advertisement of the upcoming munity Affairs Edward Birch said. “ We are trying to recover state I V. elections at its meeting funds for them (Foot Patrol) or tap into education fee reserves that Wednesday night, Finance Board would not normally come back to this university,” he added. Chair Laurie Geha said. “ We are going on the chancellor’s declaration that there is only a slim Geha cited three other times chance that state monies or ed fees earmarked for Fdot Patrol will be when Leg Council, which has the obtained,” A.S. President Mark Schwartz said. legal power to decide on financial If these sources cannot be secured, “ the only recourse that we see at matters in emergencies, has this time is to use reg fees,” Birch said. -
Papers, Radio, MTR Cabins, Bus Compartments and the PMWC’S Webpage
Report of the Provisional Minimum Wage Commission October 2010 Report of the Provisional Minimum Wage Commission Contents Contents Page List of Figures 2 List of Tables 4 Chairperson’s Foreword 5 Members 7 Executive Summary 8 1 Introduction 12 1.I Background 12 1.II Terms of Reference 12 1.III Membership 13 2 The Work of the Provisional Minimum Wage Commission 15 2.I Underlying Principles in Discharging Duties 15 2.II Details of the Work of the Provisional Minimum Wage Commission 17 3 Characteristics of Low Pay 25 3.I Employees within the Lowest Overall Wage Decile 28 3.II Low Paying Sectors 35 4 Considerations Underlying the Recommendation of the Initial 44 Statutory Minimum Wage Rate 4.I Views of Stakeholders 44 4.II Basket of Indicators 50 4.III Other Relevant Considerations 56 4.IV Latest Performance of the Selected Indicators 61 5 Assessment of Impact 78 5.I Impact on Employees 80 5.II Impact on Businesses 94 5.III Impact on Output Prices and Inflation 97 5.IV Sensitivity Tests 100 6 Deciding the Recommended Initial Statutory Minimum Wage Rate 104 6.I Major Considerations 104 6.II The Recommended Initial Statutory Minimum Wage Rate 112 7 Recommendation 113 Appendices I Summary of Statutory Minimum Wage Systems in Other Places 116 II Study Missions and Lessons Learnt 120 III List of Stakeholders and Interested Parties that Attended Consultation Meetings 124 IV Summary of Views of Stakeholders Collected 127 V Detailed Coverage of Low Paying Sectors 136 VI Methodology of Impact Assessment 137 VII Statistical Appendix 143 Abbreviations 174 Glossary 175 References 180 P. -
2008.10 P85-124 Dining.Indd
DINING DINING that’smags www.thebeijinger.com Octoberwww. 200 thatsbj.com8 / the Beijinger Sept. 200585 Cutesy decor at La Cascina. See What's New: Restaurants, p91; photo by Judy Zhou For venue details, see directories, p96 Send events to [email protected] by Oct 13 ining CULINARY SPECIALS Oct 22 Oct 4 Keikoku with Nagasaki Chefs Ikeda and Moriyama add Annual Caviar Supper a touch of Nagasaki. Indulge Grilled crayfish with pan-fried in a special robatayaki for RMB goose liver, fresh rainbow trout, 498+15% (includes soft drinks, pomelo and caviar, raspberry beer, and Japanese sake). 5.30- D chocolate ganache, walnut pie, 9.30pm. Keikoku, Kunlun Hotel and free-flow Champagne. RMB (6590 3388) 880. 6.30pm. The Schoolhouse (6162 6506, info@theschoolhousea Oct 26 tmutianyu.com) “Warming Children in Winter Time” Oct 6-18 Charity Dinner Support orphaned children in Royal Thai Cuisine northern China by raising money Enjoy a traditional meal prepared that will go to heating costs for by Chef Jamnong Nirungsan at Cafe orphanages during the winter Swiss. Lunch buffet: RMB 198+15%. months. Lucky draw, food, and Dinner buffet: RMB 228+15%. drinks for a good cause. Dress 11.30am-2.30pm, 6-10pm. Swissôtel code: business casual. RMB 600 (6553 2288 ext 2127) (includes one free drink). Kids Oct 6-25 dine for half-price. Tickets must The Best of Western Australia be booked in advance. 6-8pm A new menu debuting exquisite (presentation at 7pm). The Orchard veal from the legendary White (8403-4979) Rock Farms. Guest chef Tim Tay- All Month lor, head chef of the renowned Shang Palace Crabs Clairault Winery of Margaret River Executive Chef Chau Qi Fong will be will visit from Oct 26-31.