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Hong Kong in Belgium
Master Thesis 2015 Carolien Potter Hong Kong in Belgium Master thesis 2015 Carolien Potter Hong Kong in Belgium Hasselt University Faculty of Architecture and Arts HONG KONG IN BELGIUM How a different culture and its environment can be sold in Belgium. MASTER THESIS Carolien Potter HASSELT UNIVERSITY FACULTY OF ARCHITECTURE AND ARTS 2014 - 2015 Supervisor: Dr. Katelijn Quartier Tutor: Philippe Swartenbroux PREFACE The first words of my thesis I would like to dedicate to those who have supported me during the project, even when I was 10.000 kilometres away from them. First and foremost I would like to thank my supervisor Dr. Katelijn Quartier for her honest advise and feed- back throughout the research project. Secondly I would like to thank Philippe Swartenbroux, for the nu- merous tutorials, clever suggestions and motivating inspirations. Many thanks for letting me see that the solution was often right in front of me. Furthermore I would like to thank everyone who made it possible for me to go to Hong Kong in the first place, as well as my friends who showed me the city and the outlying island, as if I were a local. Also many thanks to those who helped me make my trip abroad a whole new experience. And last but not least I want to thank particularly my boyfriend Domien, for the love and patience during the project, as well as my friends and family for their encouragements and support when I needed it the most. ABSTRACT Even from the times before Marco Polo travelled and documented his travels to Asia, there has been an interest in other unknown countries to write about it and to show others the interesting and different customs from those cultures. -
Appendix Vi Statutory and General Information
APPENDIX VI STATUTORY AND GENERAL INFORMATION 1. FURTHER INFORMATION ABOUT THE COMPANY A. Incorporation The Company was incorporated with an authorised share capital of HK$20,000,000 divided into 2,000,000 shares of HK$10.00 each on 2 January 1964. The Company was incorporated in Hong Kong under the Companies Ordinance on 2 January 1964 under the name of Hang Chong Investment Company, Limited (恒昌企業有限公司). The Company changed its name from Hang Chong Investment Company, Limited (恒昌企業有限公司) to Dah Chong Hong Holdings Limited (大昌貿易行集團有限公司) on 10 March 1994 and subsequently to Dah Chong Hong Holdings Limited (大昌行集團有限公司) on 7 January 2005. The Company’s registered office is at 8th Floor, DCH Building, 20 Kai Cheung Road, Kowloon Bay, Hong Kong. A summary of various parts of the Company’s Memorandum and Articles of Association is set out in Appendix V to this Prospectus. B. Changes in share capital of the Company As at 1 January 2004, the Company has an authorised share capital of HK$300,000,000 divided into 30,000,000 shares of HK$10.00 each. On 28 September 2007, it was resolved, amongst other resolutions, that: (a) (i) 2 shares of HK$10.00 each was allotted and issued to Silver Ray Enterprises Inc. (“Silver Ray”) at par, at the direction of CITIC Pacific and in settlement of HK$20.00 due from the Company to CITIC Pacific; (ii) each of the issued and unissued shares of HK$10.00 each in the share capital of the Company was consolidated into shares of HK$30.00 each (“Consolidated Share(s)”), resulting in the issued share capital of the Company -
History of Fermented Black Soybeans 1
HISTORY OF FERMENTED BLACK SOYBEANS 1 HISTORY OF FERMENTED BLACK SOYBEANS (165 B.C. to 2011): EXTENSIVELY ANNOTATED BIBLIOGRAPHY AND SOURCEBOOK USED TO MAKE BLACK BEAN SAUCE. ALSO KNOW AS: FERMENTED BLACK BEANS, SALTED BLACK BEANS, FERMENTED SOYBEANS, PRESERVED BLACK BEANS, SALTY BLACK BEANS, BLACK FERMENTED BEANS, BLACK BEANS; DOUCHI, DOUSHI, TOUSHI, TOU-CH’IH, SHI, SHIH, DOW SEE, DOWSI (CHINESE); HAMANATTO, DAITOKUJI NATTO (JAPANESE); TAUSI, TAOSI (FILIPINO) Compiled by William Shurtleff & Akiko Aoyagi 2011 Copyright © 2011 by Soyinfo Center HISTORY OF FERMENTED BLACK SOYBEANS 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 978-1-928914-41-9 (Fermented Black Soybeans) Printed 11 Dec. 2011 Price: Available on the Web free of charge Search engine keywords: History of fermented black soybeans History of fermented black beans History of Hamanatto History of Hamananatto History of black bean sauce History of shi History of shih History of salted black beans History of fermented soybeans History of douchi History of doushi History of preserved soybeans History of dow see History of tausi -
Suppen // Soup Cantonese Classics
Suppen // Soup S1 MISOSUPPE [vegetarisch] …………………………………………………………………………………………………………………………………………..……………………………… 3 mit Tofu und Seetang (f) miso soup with tofu and seaweed S2 WAN TAN SUPPE …………………………………………………………………………………………………………………………………..…………………………………… 5,5 traditionelle Wan Tan-Suppe mit Blacktiger-Garnelen, Hähnchenfleisch und Bambus(a,b) traditional Wan Tan Soup with Blacktiger prawns, chicken and bamboo filling Cantonese Classics V1 ALGENSALAT [vegetarisch] ………………………………………………………………………………………………………………………………………………………..……………… 4,5 Streifen eingelegter Algen mit Paprika, Koriander und Sesam (k) strips of prickled seaweed with pepper, coriander and sesame V2 EDAMAME [vegetarisch] …………………………………………………………………………………………………………………………………………………………..……………… 4 Grüne Sojabohnen mit Naturschale und Meersalz natural green soy beans with sea salt V3 GARNELEN TOAST ………………………………………………………………………………………………………………………………………………………..………………… 5 Blacktiger-Garnelen im Toastbrot ummantelt von Sesam - gebacken [wird seit 1984 im ehem. Peking Restaurant serviert](a,b,k) fried Blacktiger prawns in toast and coated with sesame V4 WAN TAN ……………………………………………………………………………………………………………………………………………..…………….. 4stück/5,5 Wan Tan gefüllt mit Blacktiger-Garnelen und Hähnchenfleisch mit Chilli-Sesam-Sauce [scharf] (a,b,k) Wan Tan filled with Blacktiger prawns, chicken and chilli sesame sauce [spicy] V5 JIAO ZI – Teigtaschen ………………………………………………………………………………………………………………………………………………..……………………… 5,5 Mit Rindfleisch vom argentinischem Hüftsteak, Gemüse, Kräuterfüllung (i,a) dumplings with argentinian -
For Full Menu Please Feel Free to Ask Our Staff
YUM CHA Yum cha, also known as going for dim sum, is the Cantonese tradition of brunch involving Chinese tea and dim sum. The practice is popular in Cantonese-speaking regions, including Hong Kong, Guandong and Macau. Yum cha generally involves small portions of steamed, pan-fried and deep-fried dim sum dishes served in bamboo steamers, which are designed to be eaten communally and washed down with tea. For full menu please feel free to ask our staff OUR FINEST TEA SELECTION DIM SUM Prepare at the table JASMINE TEA 茉莉花 € 3.50 鱒魚子燒賣 SIUW MAI AND SALMON CAVIAR € 6.00 CHRYSANTHEMUM TEA 菊花茶 € 3.50 Gestoomde varkensvlees pasteitjes (4 stuks) Steamed pork dumpling (4 pieces) KAOSHAN High mountain green tea 高山綠茶 € 8.00 牛肉燒賣 TIEGUANYIN Green tea 鐵觀音 € 5.50 NGAU MAI € 6.00 Gestoomde ossenhaas pasteitjes (4 stuks) SUPREME TIEGUANYIN 頂級鐵觀音 € 8.00 Steamed beef dumpling (4 pieces) LONGJING Green tea 龍井 € 7.00 蝦餃 HA KAU € 7.80 OOLONG Dark green tea 烏龍 € 5.50 Gestoomde garnaalpasteitjes (4 stuks) Steamed prawn dumplings (4 pieces) SUPREME OOLONG TEA 凍頂烏龍 € 8.00 豉椒蒸生琢 DA HONG PAO Rock tea 大紅袍 € 10.00 OYSTERS € 4.80 Gestoomd met zwarte soja bonen en lenteuitjes (vanaf 2 stuks) per stuk SHOUMEI White tea 寿眉 € 8.00 Steamed with black beans and spring onions (minimum 2 pieces) per piece PU ERH TEA Black tea 普洱 € 5.00 5 years 五年 € 7.00 15 years 十五年 € 12.50 20 years 二十年 € 25.00 蒜茸粉絲蒸扇貝 豬肉/鳼肉/或雞肉生菜包 COQUILLES ST. JACQUES (minimum order of 2 pieces) LETTUCE WRAPS (price from .. -
A Durian for Sun Yatsen
A DURIAN FOR SUN YATSEN: INTERWAR COMMUNISM IN BRITISH MALAYA (1926-1942) by ANNA BELOGUROVA B.A., Moscow State University, 1998 M.A., Taiwan Cheng Chi University, 2003 A THESIS SUBMITTED IN PARTIAL FULFILMENT OF THE REQUIREMENTS FOR THE DEGREE OF DOCTOR OF PHILOSOPHY in The Faculty of Graduate Studies (History) THE UNIVERSITY OF BRITISH COLUMBIA (Vancouver) October 2012 © Anna Belogurova, 2012 ABSTRACT The Malayan Communist Party (MCP) is known because of its insurgency against the British government in the 1950s, the Malayan Emergency (1948-1960). This dissertation is about early history of the MCP, in the 1920s and the 1930s. It examines the unintended consequences and contingencies of the revolutionary connections between China, Southeast Asia, and the third Communist International (Comintern) in the shaping of the MCP. This dissertation is based on little-studied MCP sources deposited in the Comintern archive in Moscow. It examines the MCP as a hybrid of communist party and a Chinese association and in the context of interwar ideological globalization that had distinct indigenization and internationalisation trends. By 1930, the unintended consequence of this indigenisation and internationalisation, as shaped by Comintern participation, was the emergence of the discourse of the Malayan nation that the Communists sought to lead to liberation. The ambiguity of the meaning of the Chinese word minzu, at once nation, nationality, and ethnic group, provided the discursive foundation of this MCP nation as the Comintern promoted the establishment of “national” communist parties. This “nation,” i.e. the MCP support base, was taken away from the MCP by its radical language by 1940. -
View Daytime Menu
UNIVERSITY Chinese Menu DIETARY Student 中文菜单 REQUIREMENTS & STAFF MENU No added MSG, please tell us if you have a food hypersensitivity. Some of our dishes are complex so not all ingredients are listed. All dishes prepared in an environment where nuts, wheat, gluten and other allergens are handled. Consumption of undercooked (meat) or raw foods (oysters) increases the risk of food borne illnesses. V Vegetarian VO Vegetarian Option www.zendurham.co.uk [email protected] 01913849588 VF Vegan Friendly GF Gluten Free Option N Nuts SERIOUSLY SUSHI THAIPAS All can be with gluten free soy sauce. Comes with EAT LIKE A hot wasabi, sweet pickled ginger & light soy sauce. APPE-THAI-SERS Chicken Satay (2) N £4.00 Delicious street-vendor eats, we suggest 3 dishes per Your meat is marinated, so it may have a BANGKOKIAN Nigiri Sea Sushi £6.50 person for a true taste of the far east, further embellish pink-ish colour, but rest assured it’s not 3 Fingers of rice topped with using spices and seasonings on your table. undercooked, it’s true satay! We’ve been watching! We know your salmon or poached prawn. favourites and have adapted the tastes to Ring-Side Kebabs (2) £4.00 Very popular street snack, skewered suit all. From traditional classics to Zenny Sea Sashimi £6.50 5 Raw slices of salmon. chicken marinated in lots of sweet Thai twists. ZEN COLLECTIONS spices & crunched garlic. Perfect for those who like to share the share. Our menus come together to allow you Maki VO £6.50 to see, taste and smell a vast range of 4 pieces of salmon wrapped in seaweed, Taste of Bangkok N £15.50 Moo Ping Ribs (3) £4.00 zensational flavours. -
Chinese-New-Year-Cookbook-2016E
Copyright 2016 YiReservation.com | 1 Chinese New Year Cookbook 2016 Edition by Yi Reservation | authentic Chinese kitchen and beyond A FREE e-cookbook © 2016 by Yi Reservation All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or oth- er electronic or mechanical methods, without the prior written permission of the publisher, except in the case of brief quotations embodied in critical reviews and cer- Copyright 2016 YiReservation.com | 2 To My Grandfather for inspiring me to be a better cook and To Mrs. Yi Reservation for being always supportive This is a FREE cookbook so feel free to forward it to your family and friends. Actually, scratch that – please spread the love and forward this cook- book with ANYONE you think may benefit from this collection of authentic Chinese New Year recipes The more the merrier! As long as you keep the links, the names, and logos on each page intact . Copyright 2016 YiReservation.com | 3 Table of Contents Introduction 5 Honey Glazed Pork Jerky 8 Coconut Rice Cake 10 Five Spiced Beef 12 Vegetable Spring Rolls 14 Cantonese Taro Cake 16 White Boiled Shrimp 20 Crispy Roasted Pork Belly 22 Chinese Broccoli with Oyster Sauce 24 Steamed Pork Ribs with Rice Flour 26 Steamed Fish 28 Soft Poached Chicken (White Cut Chicken) 30 Steamed Pork Belly w. Preserved Vegetable 32 Dumplings (Jaozi) 36 Longevity Noodles 38 Eight Treasure Rice 42 Almond Tofu 44 Tang Yuan (Sticky Rice Ball) 46 About the Author 48 Copyright 2016 YiReservation.com | 4 Introduction Chinese New Year, a.k.a. -
By Day Thai - Asian - Dining I [email protected] I 0191 384 9588
OUR KITCHENS ARE OPEN ... EVERYDAY ALL DAY 11am until 9.30pm 10% DISCOUNT OFF ALL FOOD for Durham University Staff & Students zen by day thai - asian - dining www.zendurham.co.uk I [email protected] I 0191 384 9588 Oriental Iced Tea @£8.00 MOCKTAILS @£5.00 VISIT OUR NEWLY ZEN 2 GO is just around the corner a tipple perhaps? Heady mix of light rum, vodka, tequila, triple sec, @ 17 Hallgarth Street, DH1 3AT and gin, lengthened with coca cola. Hits the target! No-jito In lieu of a mojito, all of the flavour, none OPENED TAKE AWAY... opposite the Victoria Inn, Mojito @£8.00 Pretty In Pink @£7.50 of the regret 0191 386 5556 or 07950 381 849 Fresh mint, crushed Thai lime, secret grog mix of plantation Smirnoff vodka, cointreau, fresh lime, cranberry, Rumble in the Jungle Muddled tropical fruits, (Pre-order available) rum, palm sugar syrup, blast of soda, quick churned with finished with an orange zest twist. A Zen take on kaffir lime, grenadine finish crushed ice the traditional cosmopolitan Kitchen Opening times: Strawberry Daiquiri @£7.00 COLD ‘ON KEG’ BEE R@£5.00 Monday - Saturday 12-8pm RAISE A GLASS - Cocktail @ a FIVER Sunday - Sorry Closed, Not Allowed! True to the original, sublime blend of Bacardi rum, Tiger It’s the best fresh lime, blitzed together with a scoop of Luckily You Can Order & Collect Try your luck with our Mixologist and order a Zen classic crushed ice and gomme Singha Light, refreshing, sessionable from ZEN On A Sunday let’s get started from our dim sum kitchen small plates SHARE THE FARE 港式厨房下午茶 can be gluten free -
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 -
Chinese Food Made Easy: 100 Simple, Healthy Recipes from Easy-To-Find Ingredients Free Download
CHINESE FOOD MADE EASY: 100 SIMPLE, HEALTHY RECIPES FROM EASY-TO-FIND INGREDIENTS FREE DOWNLOAD Ching-He Huang | 192 pages | 17 Oct 2011 | HarperCollins Publishers | 9780007264988 | English | London, United Kingdom Add Magazine to Bookshelf I couldn't believe how wonderful this turned out — better than a restaurant. Lei Garden. Powered by NZT Southern Barbarian. Once all the ingredients have been introduced on the plate, everyone will on cue, and by using their chopsticks toss the ingredients as high as they can Chinese Food Made Easy: 100 Simple at the same time loudly proclaiming their New Year's wishes, and by doing so, predestine themselves to have a prosperous year. In Chinese Indonesian cuisine, egg foo young is known as fu yung hai or pu yung hai ; it is served with green peas in a sweet and sour sauce, and often accompanied with cap cai stir-fried vegetables and rice. It's fantastic over the fried rice you just learned how to make! Momo dumplings were traditionally only filled with minced meat, but nowadays, the fillings have diversified to include vegetables, dairy, or a combination of both. I increased to six servings and only used half of the sugar. The best-known varieties include buff momos made with water buffalo meat, sha momos made with beef or yak meat, and khasi momos with lamb or mutton filling, while both jhol momos and C-momos come served in a spicy, hot sauce. The unusually named Sichuan dish known as ants climbing a tree consists of glass noodles in a flavorful sauce with ground pork. -
Ready to Heat Gourmet Food - by Sousvidelicious Our Story
READY TO HEAT GOURMET FOOD - BY SOUSVIDELICIOUS OUR STORY Ready to cook gourmet food pre-cooked @ 95% completion. All you need to do is — Fire it up, and you’re ready to go! BACKGROUND Sousvidelicious is restaurant-quality Our safer and more sustainable “easy gourmet” food, pre-portioned way of cooking offers time- and pre-cooked through the sous eliminating convenience to prepare vide cooking method to 95% classic homestyle recipes that can completion. Delivered to you, be time-consuming to make. finished off easily for any occasion. Items can be kept refrigerated for up WE DO THE COOKING SO YOU to 3 weeks providing a longer shelf DON’T HAVE TO! life and producing less waste. Using the technique of Most importantly, we provide our vacuum-sealed cooking in customers with restaurant-quality precise water baths, our meals are gourmet food with minimal effort, pre-cooked in convenient heat and using only high quality produce eat portions. To finish off, follow directly from our trusted simple step-by-step instructions. professionals. PERFECT FOR HOME CHEFS. PERFECT FOR PROFESSIONALS CONTACT US PHONE EMAIL WEBSITE (O) +65 6904 407 [email protected] www.svlicious.com BEEF BEEF SIGNATURE RIBEYE LOW & SLOW CHEEKS Full flavoured boneless steak pre-cooked to perfect doneness Slow-cooked in a vegetable, wine, and broth-based sauce Nipponham Farms / Austalian Angus 150 Days Nipponham Farms / Austalian Angus 150 Days $29.00 $38.00 300 GM +/- Pack [Serves 1] 1 Piece Pack @ 350 GM +/- [Serves 2] - - Finishing: Heat on Pan for 2-3 minutes Finishing: Heat