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On February 24, 2018, Henan: Home of Chinese Culture—2018 Hong Kong Happy Spring New Year Temple Fair was grandly opened in Kowloon Park in Hong Kong. On February 18, 2018, Home of Panda: Beautiful Sichuan—The Eighth Cross-Straits Spring Festival Folk Temple Fair was grandly opened at the Nantou County Convention and Exhibition Center in Taiwan. On February 2, 2018, Universal Celebrations—the People of China and the Philippines jointly welcome the New Year was held at the Commercial Center in Clarke, the Philippines. On February 22, 2018, the celebration of 2018 EU-China Tourism Year—Chinese Lanterns Light up the heart of Europe was successfully held in the Grand Place in Brussels, Belgium. Contents Express News FOCUS 04 President Li Xiaolin meets with Cambodian group /Wang Bo 04 Vice-President Xie Yuan meets granddaughter of General Chennault /Jin Hanghang 05 Vice-President Hu Sishe attends premiere of documentary film, TCM promotion tour /Yu Xiaodong 05 20th anniversary of China-South Africa diplomatic ties /Zhang Yujun 06 China-Japan friendship concert held in Beijing /Liu Mengyan 04 06 President Li Xiaolin and Secretary-General Li Xikui attend signing ceremony /Jia Ji 07 International sister city exchanges exhibition /Chengdu Friendship Association 07 The Belt and Road: 2018 Walk into Nepal photography competition / Chengdu Friendship Association 21 View 08 Kimiyo Matsuzaki, witness of ping-pong diplomacy between China and Japan /He Yan 12 The legendary life of He Lianxiang, goodwill messenger of Peru-China 36 friendship /Tang Mingxin -
Ecological Risk Assessment of Typical Plateau Lakes
E3S Web of Conferences 267, 01028 (2021) https://doi.org/10.1051/e3sconf/202126701028 ICESCE 2021 Ecological Risk Assessment of Typical Plateau Lakes Yuyadong1.2*, Yankun2 1.School of Ecology and Environmental Science Yunnan University, China 2.The Ecological and Environmental Monitoring Station of DEEY in Kunming, China Abstract. Plateau lakes have significant ecological value. With economic development, lake pollution and ecological degradation have become increasingly prominent. There are many ecological risk assessment methods. This article combines four different ecological risk assessment methods including single-factor pollution index, geological accumulation index method, potential risk index method, and pollution load index method to analyze the heavy metal pollution in Yangzong seabed mud as comprehensively as possible. It shows that the results obtained by different ecological risk assessment methods are slightly different. The overall trends of the geological pollution index and the single-factor pollution index are similar. In terms of time, except for the two elements of mercury and cadmium, the contents of other heavy metals in 2019 are lower than in 2018, indicating that heavy metal pollution has decreased in 2019; from the perspective of spatial distribution, In 2018, the overall pollution level on the south side of Yangzonghai was higher than that in the central and northern regions of Yangzonghai . On the whole, whether it is the potential risk index or the appropriate pollution load index, the pollution level on the south side of Yangzonghai is higher than that in the central and northern areas of Yangzonghai, and the northern area has the least pollution. ecosystems is relatively reduced, which makes the economic development of plateau lake basins face severe 1 Introduction challenges. -
Singapore Singapore
26 February 2014 Trade Marks Journal No. 012/2014 TRADE MARKS JOURNAL TRADE MARKS JOURNAL SINGAPORE SINGAPORE TRADE PATENTS TRADE DESIGNS PATENTS MARKS DESIGNS MARKS PLANT VARIETIES © 2014 Intellectual Property Office of Singapore. All rights reserved. Reproduction or modification of any portion of this Journal without the permission of IPOS is prohibited. Intellectual Property Office of Singa pore 51 Bras Basah Road #04-01, Manulife Centre Singapore 189554 Tel: (65) 63398616 Fax: (65) 63390252 http://www.ipos.gov.sg Trade Marks Journal No. 012/2014 TRADE MARKS JOURNAL Published in accordance with Rule 86A of the Trade Marks Rules. Contents Page 1. General Information i 2. Practice Directions iii 3. Notices and Information (A) General xvi (B) Collective and Certification Marks xlvi (C) Forms xlvii (D) eTrademarks liii (E) International Applications and Registrations under the Madrid Protocol lv (F) Classification of Goods and Services lxi (G) Circulars Related to Proceeding Before The Hearings And Mediation Group (formerly known as Hearings And Mediation Division) lxxxv 4. Applications Published for Opposition Purposes (Trade Marks Act, Cap. 332, 1999 Ed.) 1 5. International Registrations filed under the Madrid Protocol Published for Opposition Purposes (Trade Marks Act, Cap. 332, 1999 Ed.) 204 6. Changes in Published Applications Errata 384 Application Published but not Proceeding under Trade Marks Act (Cap. 332, 1999 Ed.) 385 Trade Marks Journal No. 012/2014 Information Contained in This Journal The Registry of Trade Marks does not guarantee the accuracy of its publications, data records or advice nor accept any responsibility for errors or omissions or their consequences. Permission to reproduce extracts from this Journal must be obtained from the Registrar of Trade Marks. -
Water Resource Risk Assessment Based on Non-Point Source Pollution
water Article Water Resource Risk Assessment Based on Non-Point Source Pollution Xiaodie Yuan and Zhang Jun * School of Architecture and Planning, Yunnan University, Kunming 650500, China; [email protected] * Correspondence: [email protected] Abstract: As one of the most important causes of water quality deterioration, NPS (non-point source) pollution has become an urgent environmental and livelihood issue. To date, there have been only a few studies focusing on NPS pollution conforming to the estimation, and the pollution sources are mainly concentrated in nitrogen and phosphorus nutrients. Unlike studies that only consider the intensity of nitrogen and phosphorus loads, the NPS pollution risk for the China’s Fuxian Lake Basin was evaluated in this study by using IECM (Improve Export Coefficient Model) and RUSLE (Revised Universal Soil Loss Equation) models to estimate nitrogen and phosphorus loads and soil loss and by using a multi-factor NPS pollution risk assessment index established on the basis of the data mentioned above. First, the results showed that the load intensity of nitrogen and phosphorus pollution in the Fuxian Lake Basin is low, so agricultural production and life are important sources of pollution. Second, the soil loss degree of erosion in the Fuxian Lake is mild, so topography is one of the most important factors affecting soil erosion. Third, the risk of NPS pollution in the Fuxian Lake Basin is at a medium level and its spatial distribution characteristics are similar to the intensity characteristics of nitrogen and phosphorus loss. Nitrogen, phosphorus, sediment, and mean concentrations are important factors affecting NPS pollution. -
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. -
Supplement of a Systematic Examination of the Relationships Between CDOM and DOC in Inland Waters in China
Supplement of Hydrol. Earth Syst. Sci., 21, 5127–5141, 2017 https://doi.org/10.5194/hess-21-5127-2017-supplement © Author(s) 2017. This work is distributed under the Creative Commons Attribution 3.0 License. Supplement of A systematic examination of the relationships between CDOM and DOC in inland waters in China Kaishan Song et al. Correspondence to: Kaishan Song ([email protected]) The copyright of individual parts of the supplement might differ from the CC BY 3.0 License. Figure S1. Sampling location at three rivers for tracing the temporal variation of CDOM and DOC. The average widths at sampling stations are about 1020 m, 206m and 152 m for the Songhua River, Hunjiang River and Yalu River, respectively. Table S1 the sampling information for fresh and saline water lakes, the location information shows the central positions of the lakes. Res. is the abbreviation for reservoir; N, numbers of samples collected; Lat., latitude; Long., longitude; A, area; L, maximum length in kilometer; W, maximum width in kilometer. Water body type Sampling date N Lat. Long. A(km2) L (km) W (km) Fresh water lake Shitoukou Res. 2009.08.28 10 43.9319 125.7472 59 17 6 Songhua Lake 2015.04.29 8 43.6146 126.9492 185 55 6 Erlong Lake 2011.06.24 6 43.1785 124.8264 98 29 8 Xinlicheng Res. 2011.06.13 7 43.6300 125.3400 43 22 6 Yueliang Lake 2011.09.01 6 45.7250 123.8667 116 15 15 Nierji Res. 2015.09.16 8 48.6073 124.5693 436 83 26 Shankou Res. -
1. 叉燒包BBQ Pork Bun 2. 火腿蛋包ham & Egg Bun 3. 豆沙包bean Paste Bun 4. 豆沙菠罗包bean Paste W
BUNS 1. 叉燒包 BBQ Pork Bun 2. 火腿蛋包 Ham & Egg Bun 3. 豆沙包 Bean Paste Bun 4. 豆沙菠罗包 Bean Paste w/ Sweet Top Bun 5. 奶王包 Egg Custard Bun 6. 奶王菠罗包 Egg Custard w/ Sweet Top Bun 7. 火腿蔥包 Ham & Green Onion Bun 8. 咖喱牛肉包 Curry Beef Bun 9. 雞包 Chicken Bun 10. 火腿芝士包 Ham & Cheese Bun 11. 腊腸包 Chinese Sausage Bun 12. 腸仔包 Hot Dog Bun 13. 雞尾菠罗包 Coconut Sweet Top Bun 14. 肉松包 Pork Sung Bun 15. 芋頭包 Taro Bun 16. 丹麥包 Raisin Stick Bread 17. 紙包蛋糕 Sponge Cake 18. 椰絲包 Coconut Bun 19. 椰絲卷 Coconut Twist Bun 20. 菠蘿包 Pineapple Sweet Top Bun 21. 牛油包 Butter Bun 22. 奶油包 Cream Bun 23. 雞尾包 Coconut Cocktail Bun 24. 墨西哥 Butter Top Bun 25. 叉燒菠蘿包 BBQ Pork w/ Sweet Top Bun 26. 餐包 Plain Dinner Rolls 27. 提子餐包 Raisin Dinner Roll 28. 粟米火腿蔥包 Ham & Corn Bun 1. 燒賣 Pork Dumplings 2. 蝦餃 Shrimp Dumplings 3. 蝦米腸 Steamed Noodles w/ Shrimp & Green Onions 4. 牛腸 Steamed Rice Crepe w/ Beef 5. 蝦腸 Steamed Rice Crepe w/ Shrimp 6. 淨腸 Plain Steamed Crepe 7. 蘿葡糕 Turnip Cake 8. 芋頭糕 Taro Cake 9. 白雲鳳爪 Marinated Chicken Feet (Cold) 10. 酸辣鳳爪 Spicy Chicken Feet (Cold) 11. 鳳爪 Chicken Feet 12. 鮮竹卷 Bean Curd Roll w/ Pork 13. 糯米卷 Sticky Rice Roll 14. 咸水角 Pork & Shrimp Turnover 15. 糯米雞 Sticky Rice in Lotus Leaf with Chicken, Chinese Sausage, and Egg PASTRIES 1. 葡撻 Portuguese-Style Milk Egg Tart 2. 蛋撻 Egg Custard Tart 3. 煎堆 Sesame Ball w/ Bean Paste 4. 豆沙糯米糍 Bean Paste Rice Cake 5. -
Carabiner Daily from 6Pm to 11Pm
Carabiner daily from 6pm to 11pm SHARE MAINS FARM PLATTER 24 VEGAN KEFTA 32 local charcuterie & cheese, pickles, honeycomb, huckleberry Beyond© plant-based protein, sautéed spinach, saffron couscous, mostarda, smoke-deviled eggs, warm bread harissa coulis • V BISON DUMPLINGS 14 DANDAN NOODLES 22 pickled vegetables, scallions, ginger ponzu misua noodles, chopped peanuts, spicy chili oil, bok choy, sichuan pepper, scallions • V POBLANO CHILI RINGS 13 • substitute rice noodles +0 • marinated tofu +5 ancho remoulade, lime GF • minced pork +6 GF, V DRY AGED NY STRIP 42 POKE NACHOS 15 roasted fingerling potatoes, grilled ahi, avocado puree, crispy wontons, wasabi tobiko, asparagus, spiced-red wine reduction sweet soy, sriracha aioli GF LETTUCE CUPS 15 PISTACHIO TROUT 34 minced pork, fresh herbs, lime, puffed rice, nut crusted, Montana rainbow trout, sautéed spinach, rio sweet-chili sauce medley, huckleberry vinaigrette GF GF ELK IN A BLANKET 16 smoked sausage, puff pastry, CHICKEN PAILLARD 28 cherry-pilsner mustard breaded cutlet, baby carrots, mashed potatoes, citrus browned-butter emulsion GREENS SUMMIT BURGER 19 local Wagyu beef, American cheese, bistro sauce, ciabatta bun, fries 6 half | 12 full SUMMIT SALAD • fried egg +3 organic mixed greens, red pear, candied walnuts, huckleberry • bacon +3 vinaigrette • substitute Beyond Burger© +0 GF, V GF, V ASIAN SALAD 15 baby lettuces, pickled vegetables, edamame, mandarin, wontons, cashews, ginger-tamari vinaigrette PROUDLY FEATURING LOCAL FARMS & PRODUCERS V Montana Wagyu Cattle Co. | Amaltheia Farms & Dairy | On the Rise Bread Co. | Summit Valley Farms | Trout Culture | Paradise GREEN PAPAYA SALAD 15 Springs Farm | Prairie Harvest | Tumblewood Honey & Teas | Artisan Charcuterie | Summit Distribution Grains of Montana | grape tomatoes, lime juice, long beans, chopped Vertical Harvest peanuts, Thai chilies GF All menu items were prepared in a kitchen that also processes SALAD ADDITIONS wheat. -
AXG Biotechnology.,Ltd (2021 Flavor List)
AXG Biotechnology.,ltd (2021 Flavor List) Flavor name Code No. Flavor name Code No. Marlboro AXG-001 Tobacco Blended AXG-011D Green USA Mix AXG-001A Luxury Blend AXG-011E Marlboro(highly commended) AXG-12281 State Express AXG-012 Marlboro Menthol AXG-12281M Virginia(hc) AXG-013 Red Marlboro AXG-12281R Virginia AXG-013A Newport AXG-002 RY4 AXG-014 Camel AXG-003 RY5 AXG-014A Camel(hc) AXG-06A RY6 AXG-014B Salem AXG-004 RY2 AXG-014C Hilton AXG-005 RY80 AXG-014D Benson AXG-006 Seven Stars AXG-015 Cuba AXG-007 Taro AXG-016 Menthol(hc) AXG-008 Lipu Taro AXG-016A Mint AXG-008A Peace AXG-017 Fresh Mint AXG-008B Golden Virginia(hc) AXG-018 Menthol AXG-008C Coffee AXG-019 Winston AXG-009 Espresso Coffee AXG-019A Winston AXG-33006 Tandoor Coffee AXG-019B Orange AXG-010 Cigar AXG-020 Orange AXG-010A Cuba Cigar AXG-020A Tobacco(hc) AXG-011 Esse AXG-021 Oriental Tobacco AXG-011A Green Apple AXG-022 USA-mix AXG-011B Dual Apple AXG-022A Crued Tobacco AXG-011C Green Apple AXG-022B Flavor name Code No. Flavor name Code No. Apple AXG-S0011 Vanilla AXG-040 Cigar Cherry AXG-023 Toffee AXG-040A Cherry AXG-023A Strawberry(hc) AXG-041 Cherry AXG-023B Milk Strawberry AXG-041A Cappuccino AXG-024 Tuscan AXG-042 Kent AXG-025 B&H AXG-043 Whisky AXG-026 Lark AXG-044 Cinnamon AXG-027 Lambert&Butler AXG-045 Parliament(hc) AXG-028 Gudang Garam AXG-046 Kool AXG-029 Surya Gudang Garam AXG-047 Dunhill AXG-030 Caster AXG-048 Have perfumed smoke AXG-031 Djarum Super AXG-049 Flue Cured AXG-031A Burley Tobacco AXG-050 Turkish Tobacco AXG-032 Blueberry AXG-051 French Pipe AXG-033 Blueberry AXG-051A Pipe Tobacco AXG-033A Old Captain AXG-052 Banana AXG-034 Captain Black Tobacco AXG-052A Banana AXG-034A Red Bull AXG-053 Deluxe 20035 Black Devil AXG-054 Davidoff AXG-036 Pineapple AXG-055 Cohiba AXG-037 Candy Hearts Pineapple AXG-055A Chocolate AXG-038 Almond AXG-056 Dark chocolate AXG-038A Toasted Almond AXG-056A Cream AXG-039 Plum AXG-057 Butterscotch AXG-039A Grape AXG-058 Flavor name Code No. -
Traditional Chinese Medicine Medicated Diet Recipe Book
Traditional Chinese Medicine Medicated Diet Recipe Book Cindy Cheng D.Ac. D.CHM D.TCMP Anita Siu D.Ac. D.CHM D.TCMP Jessica Rea D.Ac. Yuki Minesaki D.Ac. Caroline Prodoehl D.Ac. Preface Traditional Chinese Medicine (TCM) is a school of medicine that originated in China thousands of years ago. It consists of a very comprehensive system of diagnosis, differentiation and treatment based on theories deeply rooted in Chinese culture and philosophy. TCM takes a holistic approach to both the understanding and treatment of the human body. This means that everything in the universe is interconnected and mutually affects each other to varying degrees. Similarly, TCM treatments don’t focus on the condition of the patient’s body alone. They take into account such environmental factors as the patient’s lifestyle and diet. As such, a large part of the efficacy of TCM is due to the suggested lifestyle changes that not only prolong the effects of the treatment, but also improves the overall health of the patients and prevents them from having relapses and/or contracting other diseases. Dietary therapy or medicated diet is perhaps the most effective and most commonly suggested by TCM practitioners. As the name suggests, medicated diet involves treating and preventing diseases by making changes in one’s diet. A TCM practitioner will suggest certain foods to eat while other foods to avoid based on each individual’s body condition. In addition, Chinese medicinal herbs are often incorporated into the daily diet to further enhance the effect of the dietary changes. This recipe book is a compilation of over 100 recipes that incorporate certain foods and herbs to treat and prevent a multitude of diseases. -
Post-Cold War Experimental Theatre of China: Staging Globalisation and Its Resistance
Post-Cold War Experimental Theatre of China: Staging Globalisation and Its Resistance Zheyu Wei A thesis submitted for the degree of Doctor of Philosophy The School of Creative Arts The University of Dublin, Trinity College 2017 Declaration I declare that this thesis has not been submitted as an exercise for a degree at this or any other university and it is my own work. I agree to deposit this thesis in the University’s open access institutional repository or allow the library to do so on my behalf, subject to Irish Copyright Legislation and Trinity College Library Conditions of use and acknowledgement. ___________________ Zheyu Wei ii Summary This thesis is a study of Chinese experimental theatre from the year 1990 to the year 2014, to examine the involvement of Chinese theatre in the process of globalisation – the increasingly intensified relationship between places that are far away from one another but that are connected by the movement of flows on a global scale and the consciousness of the world as a whole. The central argument of this thesis is that Chinese post-Cold War experimental theatre has been greatly influenced by the trend of globalisation. This dissertation discusses the work of a number of representative figures in the “Little Theatre Movement” in mainland China since the 1980s, e.g. Lin Zhaohua, Meng Jinghui, Zhang Xian, etc., whose theatrical experiments have had a strong impact on the development of contemporary Chinese theatre, and inspired a younger generation of theatre practitioners. Through both close reading of literary and visual texts, and the inspection of secondary texts such as interviews and commentaries, an overview of performances mirroring the age-old Chinese culture’s struggle under the unprecedented modernising and globalising pressure in the post-Cold War period will be provided. -
Food Names Section I
Food Names Section I. Dialogues Section I. Dialogues 2 Unit 1 General Dialogues 2 Unit 2 At specific kinds of restaurants 14 Unit 1 General Dialogues Unit 3 Specific situations 19 Unit 4 Buying food at a wet market 22 1.1 Choose a restaurant Section II. Food 25 Unit 1 Meat 25 (a) Asking your friend where to go Unit 2 Seafood 29 1) What do you want to eat? Unit 3 Vegetables 31 néih séung sihk mâtmât----yéhyéh a? 你你你你你你你你你你呀呀呀??? Unit 4 Fruit 35 Unit 5 Staple food and eggs 37 2) How about Japanese food ? Section III. Expressions 39 (sihk) YahtYaht----búnbún yéh hóuhóu----¬h¬h¬h¬h----hóuhóu a? (((你你你)))日日日日日日好好好好好好好好呀呀呀呀??? Unit 1 Dialogue Expressions 39 (“ 日本菜 Yaht-bún-choi” means “Japanese cuisine” which sounds more formal) Unit 2 Notes on menus 40 3) How about having dim sum? Unit 3 Modification for dish names 42 heui yyáááámmmm----chchchchààààhh hh hóh óóóuuuu----¬¬¬¬hhhh----hhhhóóóóuu a? 去去去去去去去去好好好好好好好好呀呀呀呀? (more common) /// Unit 4 Restaurants 44 sihk ddíííímmmm----ssssûûûûmm hm hóh óóóuuuu----¬¬¬¬hhhh----hhhhóóóóuu a? 你你你食你食食食食食好好好好好好好好呀呀呀呀? (? (less( less common but Section IV. Dish names 46 Unit 1 Dim Sum 46 clearer) Unit 2 Chinese restaurant 50 4) How about going to a Chinese restaurant Unit 3 Hong Kong style café 54 去去去去去去去去好好好好好好好好呀呀呀呀 Unit 4 Barbecued meat shop 60 heui jjááááuuuu----llllààààuhuh hhóóóóuuuu----¬¬¬¬hhhh----hhhhóóóóuu a? ??? Unit 5 Noodle shop 61 5) Anything is fine / I don’t mind. Unit 6 Congee shop 64 sih daahn â 是是是是是是 / móuh só waih 冇冇冇冇冇冇冇冇 Unit 7 Dessert shop 66 Unit 8 Western restaurant 67 6) It’s fine Unit 9 Asian restaurant 68 hóu â ! 好好好!!! / hóu aak! 好好好好好好!!! Unit 10 Household Food 68 7) Which Chinese restaurant taste good? Section V.