Septembre 2020

Total Page：16

File Type：pdf, Size：1020Kb

SMALL DISHES | ⼩吃 D i a m a n t R o s e BIG DISHES | 菜 xiao long bao | ⼩笼包 6 taiwanese chicken popcorn | 盐酥鸡 9 Shanghai pork soup dumplings filled with a Crunchy bite-sized pieces of lemongrass slow cooked bone broth. A h o n e s t C h i n e s e c u i s i n e ! marinated chicken with homemade "Bulldog" Shrimp rice rolls |腸粉 8 sauce pu'er tea smoked chicken | 茶熏雞 9 Steamed shrimps rice rolls with homemade Take a tour in China and taste local regional cuisines cooked with our sweet soy sauce. personal touch. Free range chicken smoked with Pu'er tea & our "Guàiwèi" sesame sauce Crispy potstickers | 鍋貼 7 This selection of specialties regularly changes to make you discover new flavours. flame grilled rib eye steak dices | 12 Pan fried dumplings with chicken Sha Cha ⽕炎骰⼦⽜ or vegetables Melting beef meat bites served with lotus Shanghai style fried rolls |上海春卷 5 root chips and matcha sauce Shanghai style fried rolls with pulled duck lamb skewers with cumin | ⽺⾁串 12 and water chestnuts Skewers marinated and grilled: emblematic Scallion pancake with hummus | 葱油饼 7 dish of Chinese street food with Yunnan style mint Crispy Chinese scallions pancake with homemade edamame "máodòu" hummus typhoon shelter shrimps | 避⻛塘虾 12 Crystal dumplings with eggplants | 5 Shrimps sheltered under crispy breadcrumbs ⽔晶茄⼦饺 perfumed with aromatic shrimp oil, ginger, garlic and chili. Soft steamed bites stuffed with eggplants, peking shredded pork with pancakes | 12 mushrooms and coriander. 京酱⾁丝 sichuan wontons | 抄⼿ 7 Stir fry pork loin with sweet bean sauce, Pork wontons with homemade spicy sauce served with pancakes. (Sichuan peppercorns and chillies). soft shell crabs with salt & pepper | 15 Beef dumplings in sour soup | 酸汤⽔饺 6 椒盐软壳蟹 Beef raviolis poached in rice vinegar broth. Lightly fried soft shell crabs with salt and Celery salad, tofu, goji berries | 7 pepper. 涼拌芹菜 Sichuan Boiled Beef | ⽔煮⽜⾁ 12 Fresh power salad, lightly spicy. Sliced beef, vegetables and tofu knots poached in broth perfumed with Sichuan peppercorns and chillies RICE & NOODLES | 饭&⾯ homemade ! stir fry wok green vegetables 7 / tofu skin / goji | 炒蔬菜 shanghai scallions noodles | 葱油拌⾯ 5 We attach importance to only serve homemade dishes, cooked in A balance of flavors for getting vitamins ! Noodles coated with homemade scallion, our kitchen, with good quality products. shallots and soy sauce. braised eggplant | ⿂⾹茄⼦ 7 Do not hesitate if you want details on ingredients & preparations. fried rice | 炒饭 6 Melting eggplants with soy sauce. Wok fried rice like in China (with Chinese Cauliflowers "málà" | ⼲锅菜花 7 sausage or vegetarian) : VEGAN Wok stir-fried with peaned and scallions: white rice | ⽩饭 2 : GLUTEN FREE Prices net of VAT fragrant, spicy, numbing! Service included.

Copy Link

Recommended publications

The Evolution of Bulgogi Over the Past 100 Years*
Korea Journal, vol. 53, no. 4 (winter 2013): 168-194. 168 © Korean NationalKOREA Commission JOURNAL for / UNESCO, WINTER 2013 The Evolution of Bulgogi over the Past 100 Years* LEE Kyou Jin and CHO Mi Sook Abstract The purpose of this research is to examine the history of bulgogi’s transition and development over the past century. While bulgogi carries on the legacy of Korean traditional roasted meat, it is simultaneously a very unique cuisine, of which the rec- ipe and meaning have changed over time according to shifting economic and social conditions. As a result, bulgogi is not merely a simple dish; rather, the term embodies numerous symbolic meanings of Korean food culture. The origin of this seasoned roast meat can be traced back to the Goguryeo dynasty (37 BC–AD 668). In differ- ent historical periods and social contexts, bulgogi has gone through unusual and dynamic transitions of cooking methods, such as roasting and boiling. One of its first transitional periods (1920s–1960s) is marked by the use of grilled beef that origi- nates from neobiani and the commercialized cooking process of roasting. During the developmental phase of bulgogi (1960s–1990s), bulgogi boiled in meat broth appeared, quickly gaining popularity. The phase of decline in bulgogi consumption and popularity was followed by the revival of bulgogi (after the 1990s), when it was adapted through various cooking methods. Keywords: grilled bulgogi, beef broth bulgogi, neobiani, roast meat, Korean food culture * This article is a revision of LEE Kyou Jin’s Ph.D. dissertation, “Geundae ihu 100 nyeongan hanguk yungnyu guui munhwa-ui byeonhwa” (Korean Food Culture of Eating Meat during the Past 100 Years) at Ewha Womans University in 2010.
[Show full text]
Nine Food Essentials Found in Meat
MEAT NUTRITION • BUYING * COOKING Nine Food Essentials found in Meat 1. Protein — builds and repairs body tissues. 2. Iron—prevents anemia. 3. Copper—helps body use iron. 4. Phosphorus — builds strong bones and teeth; regulates the body; needed for body tissues. 5. Fat — produces heat and en- ergy; carries certain important vitamins. 6. Vitamin A—promotes growth; increases body resistance. 7. Vitamin B Complex (Thiamin) — stimulates appetite; pro- motes growth'; prevents and cures beriberi; is necessary for utilization'of carbohydrate. 8. Vitamin B Complex (Ribo- flavin) — promotes growth; protects against certain ner- vous disorders and liver disturbances. 9. Vitamin B Complex (Nico- tinic Acid) — prevents and cures pellagra. Published by NATIONAL LIVE STOCK AND MEAT BOARD •10? South Dearborn Street CHICAGO. ILLINOIS These Charts Will Help You in the Selection and Preparation of Meat BEEF CHART PORK CHART LAMB CHART VEAL CHART FIRST SELECT YOUR MEAT CUT, THEN OTHER FOODS — BALANCED MEALS BUILD HEALTH MENUS WITH BEEF MENUS WITH PORK MENUS WITH LAMB MENUS WITH VEAL • ROAST BEEF *»->* Escalloped Potatoes, Julienne Carrots, Apple and ROAST PORK Baked Potatoes, Escalloped Tomatoes, Baked © LEG OF LAMB Brown Potatoes, Green Beans, Orange and Mint © VEAL ROAST *«•-> Mashed Potatoes, Green Beans, Stuffed Tomato Celery Salad, Cherry Pie. Apple in Gelatine, Pineapple Sherbet and Cookies. Salad, Cocoanut Custard Pie. Salad, Apple Pie. © POT-ROAST Browned Potatoes, Green Beans, Mexican Slaw, © BAKED HAM Candied Sweet Potatoes, Green Beans, Pineapple © BROILED CHOPS Shoestring Potatoes, Peas, Combination Salad, • CHOPS OR STEAK Riced Potatoes, Broccoli, Apple and Celery Fresh Fruit. and Celery Salad, Lemon Pie. Devil's Food Cake.
[Show full text]
R E S T a U R A
RESTAURANT A S A L D S Fresh Healthy "Ādaži" cheese dairy "Soira" Mozzarella with different varieties of tomatoes, seeds and arugula EUR 11.20 with pumpkin oil Latvian "Nicoise" with fish platter, quail eggs and mustard seed's sauce EUR 11.50 "Black Caesar" salad • with tiger prawns sautéed in hemp oil EUR 11.50 • with rye-breaded chicken breast EUR 9.50 Spinach leaves with grilled duck breast, cherry tomatoes and zucchini in orange-mustard sauce EUR 9.50 Roast beef salad – farmer style (potato, selection of salad, quail eggs, fried mushrooms, EUR 10.00 sugar peas, beef fillet, sun dried tomato pesto) SOUPS Nourishing Local beetroot spicy cream soup with goat cheese brulee and pear foam EUR 7.90 Vegetable soup with beans, basil pesto and Latvian hard cheese EUR 7.90 Pork goulash soup with fresh coriander EUR 8.50 Creamy salmon soup with cauliflower EUR 8.90 Cold Warm S TA R T E R S APPETIZERS "Carnikava" lamprey in jelly with bread, hemp cream and trout caviar EUR 12.50 Potato pancakes with homemade sour cream • with trout caviar EUR 11.80 • with cold-smoked salmon EUR 10.80 Mackerel Carpaccio with fresh greens, green onions onions and traditional rye-bread crisps EUR 12.50 Lightly salted Baltic herring fillet in potato skin with quail egg and trout caviar EUR 8.20 Salmon duo—tartare with classic garnish and slow-cooked salmon EUR 13.00 Grilled squid with salad mix and soy beans, cherry tomatoes and white wine sauce EUR 12.50 Beef carpaccio with salad leaves, truffle oil and Latvian hard cheese EUR 12.50 Farmer’s bruschetta set (three
[Show full text]
Comfortable Food Dinner
Comfortable Food Dinner Dine In • Take Away Daily Comforts Served with our house-made soup or salad. Monday Parmesan Crusted Chopped Steak (12 oz.) Smoked Butt & Spinach With real mashed potatoes With red skin potatoes and fresh vegetables 16.99 and fresh carrots 16.99 Tuesday Baked House-made Meat Loaf Beef Tenderloin Tips (Filet Mignon) Topped with mushroom gravy and Sautéed tenderloin tips with mushrooms served with real mashed potatoes and onions in a red wine sauce and fresh vegetables 15.99 over fettuccine pasta 18.99 Wednesday Corned Beef & Cabbage Chicken Alforno Pasta Boiled beef brisket, braised green cabbage Rotisserie half chicken, rigatoni pasta, and carrots, parsley, red skin potatoes, marinara sauce, fontinella and creamy horseradish sauce 16.99 parmesan cheese, oven baked 16.99 ursday Pepper Steak (Filet Mignon) Stuﬀed Chicken Breast Red, yellow and green peppers, Fresh spinach and Feta topped with a creamy onions and mushrooms white wine sauce and served with rice pilaf over fettuccine pasta 18.99 and fresh vegetables 17.99 Friday Fish & Chips Shrimp Aglio-e-olio Fried, lightly breaded cod with Fresh sautéed shrimp and broccoli crispy house-made chips, in olive oil, fresh garlic and parmesan tartar sauce and coleslaw 16.99 cheese, tossed with rigatoni pasta 19.99 Saturday Braised Colorado Lamb Shank (18 oz.) Parmesan Crusted New York Strip Steak Blossom’s real mashed potatoes (10 oz.) and fresh vegetables 22.99 With real mashed potatoes Sunday and fresh vegetables 22.99 Slow Roasted Prime Rib (12 oz.) 8 oz. Skirt Steak
[Show full text]
Soups... Starters…
Soups... € Soup of the day * 4,10 Boullion with liver spaetzle (small liver dumplings) ACLO 4,10 Boullion with homemade „Fritatten“ (thin omelette slices) ACGLO 4,10 Boullion with homemade milt crôutons ACLO 4,20 Onion Soup with cheese crôutons ALGO 5,60 Starters… Salad of yout coise from the salad bar BCDGLMO* 6,40 Side Salad from the bar in combination with a main course * 4,00 1/2 Dozen Escargots with garlic, onion and tomatoes, topped with herb butter AGMOR 10,20 „Salad Vital“ Fresh mixed lettuce leaves with grilled chicken slices, marinated with black current dressing, olive oil and toasted bread AMO 11,00 Our Classics € „Final Square Meal“ A grill speciality you should not miss, Grilled chicken, beef and pork, served with French fries, beans with bacon and two tipping sauces ACELMO 17,90 „s´Waldpfandl“ – „Alpine Pan“ fifi Filet of pork served in a pan with creamy variation of mushrooms, with homemade „spaetzle“ and a side salad from the bar ACFGLMO 16,80 Roast Beef and Onion in Gravy fifi Roast beef topped with roasted onion rings and gravy, served with „spaetzle“ and a side salad from the bar ACFLMO 21,50 „Wheelbarrow full of manure“ Grilled chicken, beef and pork, with barbecue dip, French fries and a side salad from the bar ACELMO 16,70 Mixed Grill with herb butter, fifi bacon, barbecue sausage, French fries and a side salad from the bar MOG 16,70 „Wiener Schnitzel“ – „Viennese Escalope“ of veal fifi Freshly breaded and fried veal escalope, with wild lingonberry sauce, potatoes with parsley and a side salad from the bar AC 19,80 Cordon
[Show full text]
Travelling Recipes and Their Alteration in the Long Eighteenth Century
The Roast Charade: Travelling Recipes and their Alteration in the Long Eighteenth Century Helga Müllneritsch In this paper, I wish to focus on selected ‘travelling’ 336 recipes and explore possible reasons for their successful adoption or rejection. The dishes we eat are more than just energy supplies for our bodies; they give us a feeling of continuity and identity, and carry powerful symbolic significance. Via food, both individuals and groups are able to generate a sense of ‘home’ and membership of a particular social or ethnic group. Certain meals or food preparation methods are also seen as ‘typical’ of a region and are often used to express particular political views. 337 In the long eighteenth century, for example, food items which were imported from the colonies – like coffee, tea, sugar, tobacco or spices – had much more influence on the attitudes of the British towards their Empire than pamphlets, newspapers or travel narra- tives. 338 But this phenomenon was not limited to the British Empire; in the 1780s, goulash – formerly a dish restricted to Hungarian herdsmen and peas- ant communities – was used by the Hungarian nobility as a symbol of oppo- sition to the attempts by the Austrian emperor, Joseph II, to modernise the economy and society, as well as to his aim of building a united empire, en- compassing Austria, Bohemia and Hungary. 339 The naming of adopted dishes can often be traced to a variety of political and social considerations. One of them is the prestige that can come with a foreign-sounding name because of the symbolic significance of foreign dish- es (which are perceived as exotic, expensive etc.), with the result that travel- ling dishes either keep their foreign name or are even given a foreign- sounding name without actually being new or foreign.
[Show full text]
Choosing Meat and 24 Unusual Recipes : a Housewife Cookery Book
Technological University Dublin ARROW@TU Dublin Pamphlets Publications 1956-7 Choosing Meat and 24 Unusual Recipes : a Housewife Cookery Book Rosemary Hume Follow this and additional works at: https://arrow.tudublin.ie/culhispam Part of the Other Food Science Commons Recommended Citation Hume, Rosemary, "Choosing Meat and 24 Unusual Recipes : a Housewife Cookery Book" (1956). Pamphlets. 9. https://arrow.tudublin.ie/culhispam/9 This Other is brought to you for free and open access by the Publications at ARROW@TU Dublin. It has been accepted for inclusion in Pamphlets by an authorized administrator of ARROW@TU Dublin. For more information, please contact [email protected], [email protected]. This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License A Wife Cookery Book Choosing MEAT and 24 unusual recipes BY ROSEMARY HUME Principal of the Cordon Bleu School of Cookery Culinary History Pamphlets MEAT ' specially written for by Rosemary Hume Principal ·of the Cordon 'Bieu School of Cookery and produced in association with The Fatstocl{ Marketing Corporation Ltd. HE task of producing· the kind of meat the housewife wants rests essentially on the farmer. He is the man who has to grow the meat and changes in public taste can only be satisfied by Thim. Since rationing ended it has become clear that what the housewife wants today is a smaller leaner joint than that which was popular before the war. The butcher who occupies an important position between the pro· ducer and the consumer can help, in this problem. His job is two-fold: 1.
[Show full text]
Low Temperature Cooking with the Icombi® Pro. Gently
Low temperature cooking with the iCombi® Pro. Gently. Delicious. Safe. Just imagine! Someone takes care of you jobs. An iCombi Pro works precisely, reliably, around the clock. Without supervision, even overnight. Large roasts, braised dishes, boiled meat – RATIONAL low temperature cooking makes this possible. Cooked to perfection, very tender and juicy right from the first to the last tray. The gentle cooking process reduces shrinkage to a minimum. Thanks to the intelligence of the iCombi Pro, you can be sure to achieve the result you imagine. Time and time again. More quality Add more flavour to your products. Even in your sleep, as the saying goes. 2 3 Sous-vide cooking Large roasts. Healthy and easy to prepare. This is how large roasts are prepared using the sous-vide method. Sear the meat, vacuum pack with For everyone with great the marinade or spices. Cook at a very low temperature. When the cooking cabinet ambitions. temperature, like in this method, is only slightly above the desired core temperature, the result is a soft texture, HACCP-safe and the shrinkage is hardly noticeable. Add some variety to the menu with the “low temperature This is how you benefit cooking” function. Whether part, full or mixed. Roast pork with Mixed loads. Tender, juicy and crackling, roast beef, roast lamb, roast turkey, duck or goose. cooked when the iCombi Pro has Large and small roasts. All based to your specifications and as you want. You specify the browning and cooking level, done. time. The iCombi Pro will do the rest. After preheating, place the raw meat pieces in the cooking rational-online.com/gb/ cabinet and it will be browned automatically.
[Show full text]
Application Manual Overnight Cooking, Mixed Loads, Sous-Vide
Application Manual Overnight cooking, Mixed loads, Sous-Vide SelfCookingCenter® 5 Senses RATIONAL SelfCookingCenter® 5 Senses – the heart of your kitchen Dear Customer, The demands of your customers are rising constantly; maximum flexibility is expected while also delivering the highest quality at the lowest price. The cooking of meat and poultry has always required a high level of monitoring, years of experience, and ties up production equipment for many hours. With the SelfCookingCenter® 5 Senses you can easily deal with these challenges. Discover on the following pages how you can: > Roast, braise, and boil overnight at the touch of a button, allowing you to utilize your SelfCookingCenter® 5 Senses 24 hours a day. > Cook many different products at the same time in a mixed load. > With Sous-Vide (Vacuum cooking) new possibilities are presented and you learn how to optimize production processes and extend storage times. On the following pages, our RATIONAL chefs have compiled a comprehensive list of practical hints and tips that explain how you can utilize your SelfCookingCenter® 5 Senses even better. You can also contact a RATIONAL chef directly by using our Chef&Line®. We are more than happy to answer any culinary questions you may have regarding the SelfCookingCenter® 5 Senses. USA (866) 306-CHEF (2433) Canada (877) 728-4662 Your RATIONAL chefs wish you every success in learning about your SelfCookingCenter® 5 Senses. RATIONAL | 3 Contents 1. Overnight cooking at a glance 6 1.1. The benefits of overnight cooking 6 1.2. The settings 6 1.3. Preheating and loading 6 1.4. The maturing 6 1.5.
[Show full text]
Boiled Beef and Carrots the Italian
FINANCIAL TIMES JANUARY 31/FEBRUARY 1 2004 " WEEKEND W5 FOOD AND DRINK Rather than cooking meat at a high temperature then resting it, Blumen≤ thal and Peter Barham have devised a method whereby meats are cooked at temperatures low enough (around 60 degrees) to avoid setting the protein. The big Delice of chocolate with leather, oak and tobacco chocolate follows. Blumenthal incorporates many of these principles in his book Family Food. A recipe for the perfect fried egg? Split the yolk and albumen; cook the white in a frying pan; then put the yolk into the centre of the white and put the pan in the oven. Recipe for cooking cheese of pulses? Boil them in battery water, sold at petrol stations. (Calcium and hard water are the enemy of green vegeta≤ bles and pulses.) Roast chicken? Cook it at 60 degrees for about four hours. The book is also full of experiments to involve children. “Blindfold them to eat something,” says Blumenthal, with the Fat Duck characteristic warmth. “Or make them hold their noses and taste salt and sugar to see if they know what it is.” Caroline Phillips meets Heston Blumenthal, the Willy Wonka Blumenthal’s wife Susanna, a former midwife, follows his principles when of modern British cooking, and samples his distinctive brand of she cooks at home. “She makes Sunday innovative and investigative cuisine roasts with potatoes, cauliflower cheese, either braised cabbage or broc≤ he former debt collector has Blumenthal, who sports a white jacket coli with chilli, confit of carrots and some extraordinary kit in his and a shaved head.
[Show full text]
The Development of Aromas in Ruminant Meat
Molecules 2013, 18, 6748-6781; doi:10.3390/molecules18066748 OPEN ACCESS molecules ISSN 1420-3049 www.mdpi.com/journal/molecules Review The Development of Aromas in Ruminant Meat Virginia C. Resconi 1,*, Ana Escudero 2 and María M. Campo 1 1 Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Universidad de Zaragoza, c/ Miguel Servet 177, 50013-Zaragoza, Spain; E-Mail: [email protected] 2 Departamento de Química Analítica, Facultad de Ciencias, Universidad de Zaragoza, c/ Pedro Cerbuna 12, 50009-Zaragoza, Spain; E-Mail: [email protected] * Author to whom correspondence should be addressed; E-Mail: [email protected]; Tel.: +34-976-761-000; Fax: +34-976-761-590. Received: 28 March 2013; in revised form: 26 May 2013 / Accepted: 4 June 2013 / Published: 7 June 2013 Abstract: This review provides an update on our understanding of the chemical reactions (lipid oxidation, Strecker and Maillard reactions, thiamine degradation) and a discussion of the principal aroma compounds derived from those reaction or other sources in cooked meat, mainly focused on ruminant species. This knowledge is essential in order to understand, control, and improve the quality of food products. More studies are necessary to fully understand the role of each compound in the overall cooked meat flavour and their possible effect in consumer acceptability. Keywords: lipid oxidation; Maillard reaction; ruminant meat flavour; Strecker reaction; thiamine degradation 1. Introduction The aromas that are released when meat is cooked, and the appearance and the aromas of the meal on the plate influence the acceptability. Once the meat enters the mouth, texture (tenderness, juiciness, fibrousness, greasiness, etc.), aroma, and taste are the main factors that influence the sensory quality of the product.
[Show full text]
Mirage Diner
M Welcome To The Mirage D I N E R Try One of Our Refreshing Breakfast Cocktails Mimosa, Bellini, Bloody Mary GREEK YOGURT NEW! Plain . 5.95 / with Pineapple or Banana or Strawberries . 7.95 with Honey & Granola . 6.75 / with Peach Melba (Peach Half & Raspberry Sauce) . 8.50 FRUITS & JUICES JUICES: Orange, Tomato, Pineapple, Grapefruit, Welch’s Grape or Prune . 10 oz. 3.50 / 16 oz. 4.50 HALF GRAPEFRUIT, In Season . 3.95 BANANAS or STRAWBERRIES with SOUR CREAM or WHIPPED CREAM . 8.25 FRESH FRUIT SALAD . 5.25 with COTTAGE CHEESE . 6.95 MELON, In Season . 4.95 with COTTAGE CHEESE . 6.95 FROM THE GRIDDLE PANCAKES . 6.95 DELUXE: with Bacon, Ham, Sausage & One Egg . 10.50 PANCAKES with CHOCOLATE CHIPS . 7.95 SILVER DOLLARS . 7.95 SUGAR FREE WHOLE WHEAT PANCAKES . 7.75 CHALLAH or OLD FASHIONED FRENCH TOAST . 6.75 New! CHALLAH FRENCH TOAST SANDWICH with EGGS, BACON & CHEESE . 9.25 New! CHALLAH FRENCH TOAST SANDWICH with PEANUT BUTTER & BANANAS or NUTELLA & BANANAS . 9.25 BELGIAN WAFFLES . 8.25 WHOLE WHEAT BELGIAN WAFFLES . 8.75 Add Bacon, Ham or Sausage 3.50 Extra • Turkey Bacon or Turkey Sausage 3.75 Extra • Add Two Eggs 2.75 Extra Add Fresh Fruit 3.25 Extra • Add Preserves 2.50 Extra • Add Ice Cream 3.25 Extra BAGELS, BIALYS & ROLLS CEREALS BAGEL, BIALY or ROLL . 2.25 HOT CEREAL . 5.75 with CREAM CHEESE . .M . 4.25 COLD CEREAL . 5.25 with NOVA SCOTIA LOX . 11.50 Add Granola, Raisins, Walnuts with NOVA SCOTIA LOX & CREAM CHEESE .
[Show full text]