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

Total Page:16

File Type:pdf, Size:1020Kb

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. 花生糯米糍 Peanut Rice Cake 6. 蘋果批 Apple Pie 7. 老婆餅 Winter Melon Cake 8. 核桃豆沙餅 Walnut Bean Paste Cake 9. 椰絲酥角 Coconut Cream Turnover 10. 蝴蝶酥 Butter y Cookie 11. 笑口棗 Sesame Covered Cookies 12. 雞仔餅 Sesame Pork Cookies (Large) 13. 蝴蝶酥 Butter y Cookie 14. 牛油餅 Butter Cookie 15. 椰絲餅 Coconut Cookie 16. 花生餅 Peanut Cookie 17. 芝麻餅 Sesame Cookie 18. 杏仁餅 Almond Cookie 19. 核桃餅 Walnut Cookie 20. 雞仔餅 Sesame Pork Cookie (Box) 21. 水晶糕 Crystal Rice Cake 22. 豆沙餅 Bean Paste Cookie 23. 蓮容餅 Lotus Paste Cake 24. 綠豆餅 Green Bean Paste Cake 25. 皮蛋酥 Duck Egg Cake 26. 奶油筒 Cream Cone 27. 沙奇馬 Honey Noodles 28. 炸包 Fried Doughnut 29. 椰撻 Coconut Tart 30. 冬容棋子餅 Wintermelon Baby Moon Cake 31. 豆沙棋子餅 Bean Paste Baby Moon Cake 32. 蓮容棋子餅 Lotus Paste Baby Moon Cake 33. 奶王軟餅 Egg Custard Rice Cake 34. 豆沙餅 Red Bean Paste Cake 35. 蛋王酥 Egg Yolk Cake 36. 豆沙軟餅 Bean Paste Rice Cake DRINKS 1. 豆槳 Housemade Soymilk (Cold or Hot) 2. 咖啡 Coee 3. 凍咖啡 Iced Coee 4. 奶茶 Milk Tea (Hot) 5. 凍奶茶 Iced Milk Tea 6. 茶 Tea (Hot) 7. 凍茶 Iced Tea 8. 夏枯草 Sweetened Herbal Tea STEAMED BUNS 1. 叉燒蒸包 Steamed BBQ Pork Bun 2. 菜肉蒸包 Steamed Pork & Vegetable Bun 3. 大包 Steamed Pork, Chinese Sausage, & Egg Bun 4. 流沙包 Steamed Egg Yolk Bun 5. 饅头 Plain Steamed Bun CAKES 1. 粟子蛋糕 Chestnut Cake 2. 意大利咖啡蛋糕 Tiramisu 3. 花餅 Cream Cake 4. 巧克力蛋糕 Chocolate Cake 5. 芝士蛋糕 Cheese Cake 6. 什果蛋糕 Mixed Fruit Cake 7. 草莓蛋糕 Strawberry Cake 8. 草莓慕絲蛋糕 Strawberry Mousse Cake 9. 芒果慕絲蛋糕 Mango Mousse Cake 10. 杏仁卷 Almond Roll Cake 11. 水果蛋糕(合) Mixed Fruit Cake 12. 奶王卷 Egg Custard Roll Cake OTHER 1. 馬豆糕 Coconut Jello w/ Beans 2. 芒果布丁 Mango Pudding 3. 芋心椰汁糕 Coconut Jello w/ Taro 4. 炸兩 Fried Dough 5. 豆腐花 Tofu Pudding 6. 白/黃糖糕 Steamed Rice Cake (Brown or White Sugar) 7. 白粥 Plain Congee *Full menu may vary depending on location. .
Recommended publications
  • DIM SUM HA GAO (4 St./ 4 Pcs.) SIU MAI (4 St./ 4 Pcs.) CHA SIU BAO (2
    DIM SUM Die Zubereitung dauert mind. 20 Min. Solange der Vorrat reicht! € D1 HA GAO (4 St./ 4 pcs.) 3,90 gedämpfter Reismehlteig mit Garnelen steamed dumplings filled with shrimps D2 SIU MAI (4 St./ 4 pcs.) 3,90 gedämpfte Teigpralinen mit Schweinefleisch und Garnelen steamed pasta skin filled with chopped pork and shrimps D3 CHA SIU BAO (2 St./ 2 pcs.) 4,20 gedämpfte Hefeteigbrötchen mit mariniertem Schweinefleisch steamed barbecue pork buns D4 SIU LONG BAO (4 St./ 4 pcs.) 4,20 gedämpfte Teigtaschen mit Schweinefleisch steamed pork buns D5 CHAI BAO (2 St./ 2 pcs.) 4,20 gedämpfte Hefeteigbrötchen mit Gemüse steamed buns with vegetable filling D6 DAU SA BAO (2 St./ 2 pcs.) 4,50 gedämpfte Hefeteigbrötchen mit süßer roter Bohnenpaste steamed buns with sweet red bean paste filling D7 LIN JONG BAO (2 St./ 2 pcs.) 4,50 gedämpfte Hefeteigbrötchen mit süßer Lotuspaste steamed buns with sweet lotus seed paste filling D8 ZI MA BAO (2 St./ 2 pcs.) 4,50 gedämpfte Hefeteigbrötchen mit süßer schwarzer Sesampaste steamed buns with sweet black sesame paste filling D10 YUK GAO (8 St./ 8 pcs.) 6,90 gedünstete oder gebratene Teigtaschen mit Schweinefleisch steamed or fried pork dumplings D11 CHAI GAO (8 St./ 8 pcs.) 6,90 gedünstete oder gebratene Teigtaschen mit Gemüse steamed or fried vegetable dumplings D12 TRY IT CLASSIC 4,90 Kombination aus fünf verschiedenen gedämpften Dim Sums: Yuk Gao, Chai Gao, Siu Mai, Ha Gao und Siu Long Bao combination of a variety of steamed Dim Sums: Yuk Gao, Chai Gao, Siu Mai, Ha Gao and Siu Long Bao D13 LO BAK GOU (3 St./ 3 pcs.) 5,00 gebratener Rettichkuchen mit getrockneten Garnelen & Lap Cheung fried chinese turnip cake with dried shrimps and chinese sausage D14 LO BAK GOU CHAI (3 St./ 3 pcs.) 5,00 gebratener Rettichkuchen mit Shiitake und Morcheln fried chinese turnip cake with shiitake mushrooms and morels D15 NO MAI GAI 6,00 gedämpfte Klebreistasche, gefüllt mit Hühnerfleisch, Shiitake, Lap Cheung, getrockneten Garnelen in Lotusblättern.
    [Show full text]
  • Study on Sodium Content in Local Foods
    Annex I Annex I: Sodium content in non-prepackaged foods by category Food category (Food items included) n Sodium (mg/100g) Avg Std Dev Min Max Condiments and sauces 30 1,183 1,137 310 4,600 Sauce for Siumei/Lomei meat (Charsiew/ Siumei/ Lomei sauce; Ginger puree/ Ginger and shallot puree) 6 2,885 1,495 310 4,600 Curry gravy (Indian; Japanese; Thai)(Solid included) 6 635 135 390 790 White gravy (including mushroom; corn; etc.)(Solid included) 6 485 75 410 580 Asian sauces (Vietnamese sweet and sour sauce; Sauce for nuggets) 6 1,300 597 400 2,100 Gravy for other meat (Black pepper; Onion; Brown) 6 612 229 380 880 Processed meat products 80 1,225 1,250 280 6,800 Siumei/ Lomei chicken (Soy sauce chicken meat) 7 570 262 320 970 Siumei/ Lomei duck/ goose ("Lo shui" duck/goose; Roasted duck/goose) 9 738 347 360 1,400 Other siumei/ lomei poultry ("Lo shui" pigeon; Roasted pigeon) 7 669 301 280 1,000 Siumei/ Lomei pork (Roasted pork/ Roasted suckling pig; "Barbeque" pork) 9 691 193 350 970 Other siumei/ lomei pork (Salted and smoked pork; "Lo Shui" pork meat (ear; trotter; tongue)) 7 1,199 475 590 1,800 product Asian preserved sausages (Canton-style pork sausage/ Liver sausage; Red pork sausage) 5 1,754 775 870 2,700 Western preserved sausages (Meat; Cheese; Cervelat; Pork; Chicken) 4 933 70 840 1,000 Ready-to-eat marinated offal (Ox offals; Chicken liver) 4 585 283 330 990 Ready-to-eat meat balls (Fish ball (fried/boiled); Beef/ Beef tendon ball; Meat stuffed ball; Cuttle 10 744 205 420 980 fish ball; Shrimp ball) Preserved fish and seafood
    [Show full text]
  • 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.
    [Show full text]
  • 01 本樓叉燒包$5.25 House Special Roast Pork Bun 02 豆苗餃$6.25
    NYC CHINATOWN’S FIRST DIM SUM PARLOR OPEN AND OPERATING SINCE 1920 點心 DIM SUM 01 ★本樓叉燒包 $5.25 13 臘味糯米飯 $6.95 House Special Roast Pork Bun Sticky Rice with Chinese Sausage Steamed wheat flour bun filled with pork and Steamed sweet rice with Chinese sausage, caramelized onions minced pork and dried shrimp 02 ★ 豆苗餃 $6.25 14 r Y 凈腸粉 $3.25 Shrimp and Snow Pea Leaf Dumplings Plain Rice Rolls Minced shrimp with snow pea leaf greens in Steamed rice flour noodles drizzled with sweet homemade open-faced wheat wrappers soy sauce 03 ★ 蝦燒賣 $6.25 15 r Y 芫茜蔥腸 $4.25 Shrimp Siu Mai Cilantro and Scallion Rice Rolls Minced shrimp, steamed wonton wrappers Steamed rice flour noodles with cilantro and scallion, and sweet soy sauce 04 鸡烧賣 $5.50 16 r 蝦腸 $5.75 Chicken Siu Mai Shrimp Rice Rolls Minced chicken in wonton wrappers Steamed rice flour noodles with shrimp; sweet soy sauce drizzled on top 05 燒賣 $5.75 17 r 牛肉腸 $5.00 Pork Siu Mai Beef Rice Rolls Minced pork, mushrooms, and shrimp steamed Steamed rice flour noodles with minced beef; in wonton wrappers sweet soy sauce drizzled on top 06 蝦餃 $6.25 18 排骨腸 $7.25 Shrimp Dumplings Rice Roll with Spare Ribs Minced shrimp in handmade wheat wrappers Steamed rice flour noodles topped with spare ribs in black bean sauce 07 Y羅漢齋餃 $5.00 19 Y 炸軌腸 $6.25 Vegetarian Dumplings Rice Roll with Fried Dough Mixed vegetables and mushrooms in Fried dough wrapped in rice noodles and homemade tapioca starch wrappers drizzled with sweet soy sauce 08 小籠包 $5.50 20 鍋貼 $4.75 Shanghainese Soup Dumplings Pan-Fried Pork Dumplings Pork-filled
    [Show full text]
  • AADI Recipe – Turnip Cake
    AADI Recipe – Turnip Cake Turnip cake is a popular dim sum dish in Cantonese cuisine. In Southern China region, turnip cakes are often served during the Lunar New Year. It has a meaning of bringing good fortune and having a better year. Try this aromatic, flavorful and healthy turnip cake for this Lunar New Year! Ingredients: Nutrition Facts 4 dried shiitake mushrooms Serving Size: 2-3 slices 2 dried scallops Servings Per Recipe: 12 ⅓ cup dried shrimps Amount Per Serving * Calories 110 Calories from Fat 10 2 pounds Chinese turnip %Daily Value* 1 cup rice flour Total Fat 1.5g 2% † ¼ cup wheat starch Saturated Fat 0g 0% ¼ cup corn starch Trans Fat 0g Cholesterol 10mg 3% 2 teaspoons canola oil Sodium 80mg 3% ⅓ cup shallot, chopped Total Carbohydrate 20g 7% 2 lean Chinese sausage, diced (to make about ½ Dietary Fiber 2g 8% cup) Sugars 2g Protein 3g 6% 1/16 teaspoon salt *Percent Daily Values are based on a 2,000 ½ teaspoon ground white pepper (use more or calorie diet. Your daily values may be higher or less as desired) lower depending on your calorie needs. ¼ cup scallions, chopped Directions: 1. Soak the mushrooms, scallops and shrimps in a small bowl of cold water overnight. Drain the ingredients. Save the broth to use later. 2. Coarsely grate the turnip in a large bowl, about 3½ cups. Save the liquid from grating the turnip to use later. 3. Remove the mushroom stems. Dice the mushrooms into small pieces, about ⅓ cup. Set aside. 4. Shred the scallops into fine pieces, about 2 tablespoons.
    [Show full text]
  • Sushi Menu Coming Soon
    noodle & rice dishes FROM ROBata grill FROM charcoal oven Singapore Vermicelli Authentic Japanese grill. All dishes served with sticky rice, All served on a bed of steamed rice 10 wrapped in lotus leaf Prawn, bbq pork, egg & peppers. Satay sauce or curry Crispy Belly Pork 9 Pad Thai Noodles 11 Chicken Thigh Skewer 9 Crispy five spice belly pork Prawn, chicken or vegetable Satay sauce Char SiU BBQ 9 Geisha Crispy Noodles 15 SIRLOIN OF Beef Skewer 12 Sliced marinated bbq pork Pak choi, char siu and roast duck #GEISHAJESMOND Teriyaki Roast Duck 10 XO Fried Rice 6 KING Prawn LOLLIPOP SKEWER 14 Cantonese sliced roast duck on the bone Chinese sausage, dried scallops, shrimp XO chilli oil Geisha Special 15 DIM SUM XO King Prawn Fried Rice 8 Black Miso Salmon Skewers 11 Pak choi, char siu, crispy pork belly & roast duck Hand prepared by our own Dim Sum Master XO sauce, king prawns Teriyaki or sweet chilli Nasi GorEng Rice BABY BACK Rib BBQ 8 10 Hagow 7 Chicken, prawn, shredded omelette & crispy onions Half rack served in a sticky Korean glaze Prawn Dumpling - 4 pieces GEISHA FRIED Rice ASIAN greens Sumai 7 Char siu, king prawn & roast duck 10 Prawn & pork dumpling - 4 pieces RAMEN & NOODLE SOUP Edamame beans Wortip 7 4 Salt & chilli Pan seared pork & cabbage dumpling - 3 pieces speciality burgers Delicious and filling main from Asia, with a special PAK CHOI Char Siu BAO 6 homemade broth, special noodles and & Shoyu egg 5 Roast bbq pork in steamed bao bun - 3 pieces Exquisite, hand crafted burgers with a Geisha twist.
    [Show full text]
  • 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.
    [Show full text]
  • Taro Savory Cake,Taiwanese Turnip Cake
    Taro Savory Cake This is a very typical Chinese dish found in dim sum…super easy and it makes a great side dish, loaded with lots of flavors. I got a big package of fresh peeled taro root when at the local Asian store and after many debate (between myself) decided to make two dishes with it…one is this savory cake and the next will be on my next week post…so be patience as you will see two recipes using taro… This recipe is not very different from the Taiwanese Turnip Cake…I mainly added taro instead of turnip and much less rice flour, so the taro would be the star of this dish. – What is taro root? Taro root is very popular in Asian cuisine, it is like potato, starchy but with a sweet and nutty note in its flavor. Taro grows in tropical and sub-tropical climate, therefore a staple food in countries with such a climate. Taro has purple speckles all over its flesh and it can be fried, boiled, roasted, simmered, mashed…made into savory or sweet dish. – Have you ever had this savory taro cake? If you had not tried this dish, I urge you to try next time when visiting a dim sum restaurant. It is commonly found in dim sum cart, but I must admit that this might not be one of the popular dishes if you are not familiar with it…they usually fry right there before serving… – How you serve this savory cake? It is usually served with a side of hot sauce.
    [Show full text]
  • Carbohydrate Counting List
    Tr45 Carbohydrate Counting Food List Carbohydrate content of commonly eaten foods TYPE OF FOOD WEIGHT PORTION CARBOHYDRATES OF FOOD* (g) RICE & NOODLES# Rice (White) 200 g 1 rice bowl (~12 heaped dsp) ~60 Rice (Brown) 200 g 1 rice bowl ~60 Rice porridge 260 g 1 rice bowl ~30 Rice noodles 200 g 1 rice bowl ~45 Pasta / egg noodles 200 g 1 rice bowl ~60 #cooked BREADS, BISCUITS, CEREALS Bread – white/wholemeal 30 g 1 slice ~10-15 Hamburger bun 30 g ½ medium ~15 Plain hotdog roll 30 g ½ roll ~15 Chapati 60 g 1 piece ~30 Cream crackers 15 g 3 piece ~15 Marie biscuits 21 g 3 piece ~15 Digestive biscuits (plain) 20 g 1 piece ~10 Cookies (e.g. Julie’s peanut butter cookies) 15 g 2 piece ~15 Oats (dry, instant) 22 g 3 heaped dsp ~15 Oats (dry, rolled) 23 g 2 heaped dsp ~15 Cornflakes 28 g 1 cup ~25 Bran flakes 20 g ½ cup ~15 STARCHY VEGETABLES Baked beans 75 g ⅓ cup ~15 Potato (cooked) 90 g 1 size of large egg ~15 Sweet potato / yam 60 g ½ medium ~15 Corn on the cob 75 g ½ medium ~15 Corn kernels (fresh / frozen / canned) 75 g 4 dsp ~15 Green peas 105 g ½ cup ~15 LEGUMES Chickpeas 75 g ½ cup (3 heaped dsp) ~15 Lentils (e.g. Dhal) 75 g ½ cup (3 heaped dsp) ~15 Beans – green / red / black / mung 75 g ½ cup (3 heaped dsp) ~15 MILK AND ALTERNATIVES Liquid milk (non-flavoured) 250ml 1cup ~12-15 Flavoured milk 125ml ½ cup Powdered milk 6 heaped tsp Evaporated milk 125ml ½ cup Soymilk (regular) 200ml ¾ cup Soymilk (reduced sugar) 250ml 1 cup Unsweetened yoghurt 125ml ½ cup Sweetened/fruit yoghurt 100g ⅓ cup TYPE OF FOOD WEIGHT PORTION CARBOHYDRATES OF
    [Show full text]
  • 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.
    [Show full text]
  • 西餐western Food
    中餐 Chinese Food | 西餐 Western Food | 中国酒 Chinese Alcoholic Drink s | 洋酒 Imported Wines | 饮料 Non-Alcoholic Beverage s 凉菜 类 小贴士:1、双击或用鼠标拖选一个单词,就会显示单词的意思。2、按“Ctrl+F”组合键,就能快速查找到菜单的中英文! 1、白菜心拌蜇头 Marinated Jellyfish and Chinese Cabbage in Vinaigrette 81、桂花糯米藕 Steamed Lotus Root Stuffed with Sweet Sticky Rice 2、白灵菇扣鸭掌 Mushrooms with Duck Feet 82、卤鸭冷切 Spicy Marinated Duck 3、拌豆腐丝 Shredded Tofu with Sauce 83、松田青豆 Songtian Green Beans 4、白切鸡 Boiled Chicken with Sauce 84、色拉九孔 Abalone Salad 5、拌双耳 Tossed Black and White Fungus 85、凉拌花螺 Cold Sea Whelks with Dressing 6、冰梅凉瓜 Bitter Melon in Plum Sauce 86、素鸭 Vegetarian Duck 7、冰镇芥兰 Chinese Broccoli with Wasabi 87、酱鸭 Duck Seasoned with Soy Sauce 8、朝鲜辣白菜 Korean Cabbage in Chili Sauce 88、麻辣牛筋 Spicy Beef Tendon 9、朝鲜泡菜 Kimchi 89、醉鸡 Liquor-Soaked Chicken 10、陈皮兔肉 Rabbit Meat with Tangerine Flavor 90、可乐芸豆 French Beans in Coca-Cola 11、川北凉粉 Clear Noodles in Chili Sauce 91、桂花山药 Chinese Yam with Osmanthus Sauce 12、刺身凉瓜 Bitter Melon with Wasabi 92、豆豉鲫鱼 Crucian Carp with Black Bean Sauce 13、豆豉多春鱼 Shisamo in Black Bean Sauce 93、水晶鱼冻 Fish Aspic 14、夫妻肺片 Pork Lungs in Chili Sauce 94、酱板鸭 Spicy Salted Duck 15、干拌牛舌 Ox Tongue in Chili Sauce 95、烧椒皮蛋 Preserved Eggs with Chili 16、干拌顺风 Pig Ear in Chili Sauce 96、酸辣瓜条 Cucumber with Hot and Sour Sauce 17、怪味牛腱 Spiced Beef Shank 97、五香大排 Spicy Pork Ribs 18、红心鸭卷 Sliced Duck Rolls with Egg Yolk 98、三丝木耳 Black Fungus with Cucumber and Vermicelle 19、姜汁皮蛋 Preserved Eggs in Ginger Sauce 99、酸辣蕨根粉 Hot and Sour Fern Root Noodles 20、酱香猪蹄 Pig Feet Seasoned with Soy Sauce 100、小黄瓜蘸酱 Small Cucumber with
    [Show full text]
  • A Conversation Analytic Approach to the Study Of
    A CONVERSATION ANALYTIC APPROACH TO THE STUDY OF UTTERANCE PARTICLES IN CANTONESE submitted by KANG-KWONG LUKE for the degree of D.Phil. Department of Language and Linguistic Science University of York March 1988 TABLE OF CONTENTS CHAPTER I : INTRODUCTION: UTTERANCE PARTICLES IN CANTONESE I I. Grammatical Descriptions of Particles I 2. Four Features of Utterance Particles 3 3. The Linguistic Interests of Utterance Particles 11 CHAPTER 2 : RESEARCH STRATEGIES 19 I. Everyday Conversational Data 20 1.1 Naturally Occurring Data vs. Constructed Data 20 1.2 'Raw' Data vs. Elicited Data 25 1.3 Everyday Conversation 28 1.3.1 Number of participants 28 1.3.2 Non-instrumental purposes 29 1.3.3 Course unscheduled 29 1.3.4 Continuing relationship of the participants 29 1.3.5 Co-presence 29 1.4 The Observer's Paradox 30 1.5 The Database of the Present Study 31 2. Ethnomethodology 32 2.1 The Reflexive Character of the Accountability of Social Actions 32 2.2 The Indexical Nature of Natural Language Descriptions 48 2.3 The Documentary Method of Interpretation 54 3. Conversation Analysis 57 3.1 The Production of Orderliness in Conversation 57 3.2 The Mutual Explication of Utterance and Context 58 3.3 The Empirical Investigation of Observable Details 60 3.4 Evidence 61 3.4.1 Sequential placement 62 3.4.2 Co-occurrence within a turn 62 3.4.3 Subsequent treatment 63 3.4.4 Discriminability 63 3.4.5 Exploitation of the object's properties 63 3.5 Criteria for Assessing the Adequacy of an Account 64 4.
    [Show full text]