Evaluation of the Country Service Framework (Csf)
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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. -
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. -
A Dynamic Schedule Based on Integrated Time Performance Prediction
2009 First International Conference on Information Science and Engineering (ICISE 2009) Nanjing, China 26 – 28 December 2009 Pages 1-906 IEEE Catalog Number: CFP0976H-PRT ISBN: 978-1-4244-4909-5 1/6 TABLE OF CONTENTS TRACK 01: HIGH-PERFORMANCE AND PARALLEL COMPUTING A DYNAMIC SCHEDULE BASED ON INTEGRATED TIME PERFORMANCE PREDICTION ......................................................1 Wei Zhou, Jing He, Shaolin Liu, Xien Wang A FORMAL METHOD OF VOLUNTEER COMPUTING .........................................................................................................................5 Yu Wang, Zhijian Wang, Fanfan Zhou A GRID ENVIRONMENT BASED SATELLITE IMAGES PROCESSING.............................................................................................9 X. Zhang, S. Chen, J. Fan, X. Wei A LANGUAGE OF NEUTRAL MODELING COMMAND FOR SYNCHRONIZED COLLABORATIVE DESIGN AMONG HETEROGENEOUS CAD SYSTEMS ........................................................................................................................12 Wanfeng Dou, Xiaodong Song, Xiaoyong Zhang A LOW-ENERGY SET-ASSOCIATIVE I-CACHE DESIGN WITH LAST ACCESSED WAY BASED REPLACEMENT AND PREDICTING ACCESS POLICY.......................................................................................................................16 Zhengxing Li, Quansheng Yang A MEASUREMENT MODEL OF REUSABILITY FOR EVALUATING COMPONENT...................................................................20 Shuoben Bi, Xueshi Dong, Shengjun Xue A M-RSVP RESOURCE SCHEDULING MECHANISM IN PPVOD -
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. -
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. -
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, -
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/). -
Din Tai Fung As a Global Shanghai Dumpling House Made in Taiwan Haiming Liu
Flexible Authenticity Din Tai Fung as a Global Shanghai Dumpling House Made in Taiwan Haiming Liu Haiming Liu, “Flexible Authenticity: Din Tai Fung as a Global known in Taiwan, Hong Kong, or mainland China. Chinese Shanghai Dumpling House Made in Taiwan,” Chinese America: food in America reflected the racial status of Chinese Ameri- History & Perspectives —The Journal of the Chinese Histori- cans. The Chinese restaurant business, like the laundry busi- cal Society of America (San Francisco: Chinese Historical Soci- ness, was a visible menial-service occupation for Chinese ety of America with UCLA Asian American Studies Center, 2011), immigrants and their descendants. 57–65. Ethnic food also reflects immigration history. After the 1965 immigration reform, new waves of Chinese immigrants arrived. Between 1965 and 1984, an estimated 419,373 Chi- CHANGES IN THE CHINESE AMERICAN nese entered the United States.5 Post-1965 Chinese immi- REstaURANT BUSINESS grants were far more diverse in their class and cultural back- grounds than the earlier immigrants had been. Many were n December 4, 2007, the Taiwan government spon- educated professionals, engineers, technicians, or exchange sored Din Tai Fung, a steamed dumpling house in students. Their arrival fostered a new, booming Chinese res- Taipei, to hold a gastronomic demonstration in Paris taurant business in America, especially in regions such as O 1 as a diplomatic event to promote its “soft power.” Though the San Gabriel Valley in Southern California and Queens in the cooking show was held by a pro-independence regime, New York, where Chinese populations concentrated. the restaurant actually featured Shanghai cuisine rather than Accordingly, food in Chinese restaurants in Amer- native Taiwanese food. -
The Rise of Mid-To-High End Chinese Restaurant Chains In
THIS REPORT CONTAINS ASSESSMENTS OF COMMODITY AND TRADE ISSUES MADE BY USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. GOVERNMENT POLICY Voluntary - Public Date: 6/24/2010 GAIN Report Number: CH10809 China - Peoples Republic of Post: Shanghai ATO The Rise of Mid-to-High End Chinese Restaurant Chains in Shanghai Report Categories: Market Development Reports Approved By: Wayne Batwin Prepared By: Wesley Rentz and Freddie Xu Report Highlights: Shanghai is home to the largest restaurant industry in China. In 2009, sales were up 13 percent to 70 billion Rmb ($10.3 billion). There are currently 38,000 restaurants in Shanghai falling into four main categories – Chinese, Western, Fast Food, and Casual Dining. Within the past five years, restaurant chains have become a dominant player in every category. This trend is shaping the industry as consumers demand higher quality food and become more brand loyal. Upscale Chinese restaurant chains, with an average check $25 per person, constitute a growing niche within this sector. These restaurants cater to the emerging middle class of Chinese consumers and represent a potential entry-point for U.S. products into the Shanghai market, including beef, seafood, nuts, processed fruits, and wine. Table of Contents Executive Summary 3 Introduction 3 Section I. China & Shanghai Market Conditions 4 A. Economic Overview 4 B. The Emerging Middle and Upper Classes in China 5 C. Food Expenditures in China 6 D. Food Culture in Shanghai 7 Section II. Analysis of Restaurant Chains in Shanghai 9 A. An Analysis of Mid-to-High End Restaurant Chains 9 A.1 Industry Trends 10 B. -
IT EM of M Illburn and Short Hills, 1982 Is Published Every Thursday, by the to Close Two Schools As Soon As Possible and Chen
> The Inside Story SNOW HOLIDAY—A group of township youngsters enjoy BURGLARIES CONTINUE— Break-ins again plague the sledding in T a y lo r P ark d u r township after a lull in crim e following-the holiday season. One in ing an unexpected holiday. truder surprised a woman as she was talking on her telephone. Schools were^ closed here Fo r details see V a g e 3. Monday after a northeastern torm dumped about five in LENT BEGI NS—Obser C la s s ifie d ........... 14,15 ches of snow in the township vances of Shrove Tuesday Coming events.. ..........6 beginning Sunday afternoon. and Ash Wednesday will E d ito ria l............. ..........6 Roads were cleared by Tues mark the beginning of pre- M o v ie s ................. ........7 day and classes resumed. E a ste r a ctiv itie s in township O bituaries ......... 9 Fourteen minor traffic ac Ch ristian congregations. In Religion ..........9 cidents were recorded here form ation on se rvices and S o cia l................... ..........8 Sunday night and Monday pancake suppers will be S ports................... .12,13 m orning. found on Pages 8 and 9. ITEM OF MILLBURN AND SHORT HILLS v Thursday. Xafentsryie; F o u n d e d I HUB V 0l. 94 NO. 6 • > - • ■». ; . p ef < <>p\ .Sit |>w Y e a r b> M a it to t o u r I tout ^ Member. Audit Bureno of A'.imiluli' Serving the township for 95 years Court plans April hearing on South Mountain law suit The Board of Education and opponents to tion the suit lists as piauituts Raimie. -
Menu for Communal Dining and Sharing with Family Sized Portions
STARTERS 头枱 SALADS 头枱 SPRING ROLL 春卷 VEG . 6 VEGETABLE GREEN SALAD 生菜沙拉 VEG . .6 MIXED GREENS|GINGER DRESSING CRAB WONTON 蟹饺 . 8 CREAM CHEESE|CRAB SEAWEED SALAD 凉拌海带 VEG . .8 SOY VINAIGRETTE SHRIMP DUMPLING 虾饺 LF . 9 STEAMED SHRIMP|MASAGO OCTOPUS SALAD 凉拌章鱼 . 10 SOY VINAIGRETTE MARINATED XAIOLONG BAO 小笼包 LF . 8 STEAMED PORK SOUP DUMPLING SPICY COLD JELLY FISH 凉拌海蛰 . 10 SHAOMAI 烧卖 LF . 8 SESAME OIL|SESAME SEED|CHILI OIL STEAMED PORK|WHEAT WRAPPER|SHRIMP|MASAGO COLD NOODLE SALAD 凉面 . 11 EDAMAME 毛豆 GF, VEG . 8 CHICKEN I MIXED GREENS I PEANUT DRESSING SOY BEANS|SEA SALT EDAMAME WOK FIRE 辣毛豆 GF, VEG . 9 SOY BEANS|CHILIS SUSHI COMBO 什锦生鱼片 (CHEF’S SELECTIONS) SHANGHAI SPARE RIBS 排骨 . .10 SWEET HONEY MARINATED SUSHI STARTER GF . .14 CUCUMBER MAKI|4 PC NIGIRI DUMPLING 锅贴 . 8 BEEF or VEGETABLE|STEAMED or PAN FRIED SASHIMI STARTER GF . .14 SPICY WINGS 鸡翅 . .10 6 PCS SASHIMI HONEY, GARLIC, CHILIS SUSHI/SASHIMI COMBO . .28 SATAY 肉串 . 9 CALIFORNIA|6 PC NIGIRI|6 PC SASHIMI BEEF or CHICKEN|PEANUT SAUCE SUSHI PLATE GF STEAMED DUMPLINGS TRIO . .10 INCLUDES CALIFORNIA 2 SHRIMP DUMPLINGS|2 SHAOMAI|2 XIAO LONG BAO Plate A (8 PC) . .20 Plate B (11 PC) . .26 SOUPS 湯 SASHIMI PLATE GF HOT & SOUR SOUP 酸辣汤 . 4.50 Plate A (15 PC) . .30 TOFU|EGG|BAMBOO SHOOTS Plate B (22 PC) . .47 WON TON SOUP 馄钝汤 . 4.50 CHIRASHI RICE BOWL GF . .23 BEEF WONTON|CHICKEN|VEGETABLE A DAILY CHEF’S SELECTION OF FRESH FISH OVER RICE MISO SOUP 味噌汤 LF . 4 UNAGI RICE BOWL .