Confucius Institute 沿着一带一路走 Taking the "Belt and Road" Route

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Confucius Institute 沿着一带一路走 Taking the CONFUCIUS 俱乐 为 部 INSTITUTE成 会 迎 员 ISSN: 1674-1781|CN11-5658/C 总第 43 期| VOLUME 43 欢 02 双月刊| BIMONTHLY Mar·2016 一带一路上的孔子学院 The "Belt and Road Initiative" and the Confucius Institute 沿着一带一路走 Taking the "Belt and Road" Route 卷首语 种一粒粟, 秋收万担粮。 春天是播种希望的季节。 春经过 3 个月调研准备, 院刊终于迈出了全面改革的步伐。 新的一年, 我们将推进融媒体转型, 让刊物更加适应电子化、 碎片化的阅读, 乃至实现个性定制您喜欢的内容。 新的一年, 我们将建立读者俱乐部, 采用积分奖励的办法, 与您加强沟通联络。 新的一年, 我们将对刊物内容进行调整, 坚持 “跨文化交际” 的定位宗旨, 帮助您更多了解中国与各国文化的 共通与各美, 帮助您更好地学习汉语。 新的一年, 我们有很多想法, 但归根结底, 需要您, 每一位读者的参与和支持, 让历经 7 年成长的院刊重新焕 发新的生机! 这种变化从本期刊物开始已经显现 : 本期以 “一带一路” 为题,从古代陆地、海上丝绸之路的由来,到今天 “一带一路” 的内涵,到 “一带一路” 上的孔子学院。 三千多年前, 戈壁荒漠上回响的驼铃, 留给今天人们的是心灵沟通的印记。 相信三千多年后的今天, “一带一路” 的实践也必将以心灵的沟通为前提, 促进不同国家、 不同民族人们交融、 理解与合作。 “烽火连三月, 家书抵万金”。 电子化的今天, 虽然人们很少靠邮票和信纸传递音讯, 但每逢遇到困境孤独, 我们依旧怀念过去, 那种手捧信笺, 在字里行间体会亲情的感动。“家书故事” 将连载一个个亲情故事, 与您分享。 本期杂志刊登了读者俱乐部邀请函。 期待您的回馈和加盟!希望您和我们一起耕耘, 一起见证 《孔子学院》 新 一年的成长! pring is the seed from which the autumn’s bountiful harvest grows. Spring is the season to sow hopes and dreams. After three months of preparation, the Confucius Institute is ready to revolutionize itself. In the new year, we will push for media convergence, make our magazine more suited for fragmentary digital Sconsumption, and even create ways for our readers to customize the content they want to see. In the new year, we will establish a Readers Club, and put in place a bonus point system to encourage deeper communica- tion and interaction. In the new year, we’ll be making adjustments to our content, placing “cross-cultural exchange” at the heart of our po- sitioning to help you learn even more about the beautiful things in China’s culture and the culture of other nations, and to help you better learn Chinese. In the new year, we have a lot of ideas, but at the end of the day, we need you, our readers, participants, and supporters, to help our 7-year old magazine continue to grow and find new opportunities! You’ll find some of the changes appearing in this issue: This issue’s theme is the “Belt and Road”, in which we cover the ancient history of the overland Silk Road and the Maritime Silk Road, the significance of today’s “Belt and Road” Initiative, and the Confucius Institutes along the route of the “Belt and Road”. Three thousand years ago, the desert was alive with the sound of camel bells, a sound that still resonates in our hearts today, and we believe that in another three thousand years, the “Belt and Road” Initiative will carry the same significance, promoting communication, understanding, and cooperation among different nations and peoples. “With the watchtowers’ smoke continuing for three months, a family letter is worth a thousand ounces of gold” (feng huo lian san yue, jia shu di wan jin, from Tang Dynasty poet Du Fu’s Spring Hopes). Even though we rarely communicate with letters and stamps today, whenever we feel frustrated or alone, we still cherish the old sensation of paper beneath our fingers and the intimacy of the penstroke. This issue’s “Stories of Family Letters” shares with you the stories behind some of these expressions of family love. This issue also contains an invitation to our Readers Club. We are looking forward to your feedback and support! We hope that you’ll be here with us to witness a new year of growth for Confucius Institute! 1 INSTITUTE CONFUCIUS 02 3/2016 总第 43 期 双月刊 VOLUME 43 BIMONTHLY 中英文对照版 CHINESE-ENGLISH VERSION 中华人民共和国教育部 主 管 Directed by Ministry of Education of the People’s Republic of China 孔子学院总部 / 国家汉办 主 办 Produced by Confucius Institute Headquarters (Hanban) 《孔子学院》编辑部 编辑出版 Published by Editorial Office of Confucius Institute 许琳 总编辑 Editor-in-Chief: Xu Lin 马箭飞 王永利 静炜 夏建辉 副总编辑 Associate Editors-in-Chief: Ma Jianfei, Wang Yongli, Jing Wei, Xia Jianhui 樊钉 主 编 Managing Editor: Fan Ding 程也 副主编 Associate Managing Editor: Cheng Ye 屠芫芫 孙颖 高燕群 蔡靖 周步巍 刘砚娜 编 辑 Editors: Tu Yuanyuan, Sun Ying, Gao Yanqun, Cai Jing Zhou Buwei, Liu Yanna 陈国华 陈竟文(英) 英文审订 Revisers: Chen Guohua, Chen Jingwen (U.K.) 李伟 中文审校 Proofreader: Li Wei 刘军怀 英文审校 Proofreader: Liu Junhuai 陈竟文 程丽霞 黄立波 慕媛媛 彭宇 英文翻译 Translation Service Providers: Chen Jingwen, Cheng Lixia, Huang Libo, Mu Yuanyuan, Peng Yu 孙丽冰 Trites Nicholas Nathan ( 美 ) 谢世坚 姚斌 Sun Libing, Trites Nicholas Nathan (USA), Xie Shijian, Yao Bin 五洲汉风教育科技(北京 ) 有限公司 Wuzhou Chinese Education Technology Company 美迪泰科(北京)传媒科技有限公司 美术设计 Art Designer: Media Tech (BeiJing) Media Technology Co., Ltd. 0086-10-5859 5859 广告招商热线、发行订阅 Advertising Sales Tel: 0086-10-5859 5859 北京华联印刷有限公司 印 刷 Printer: C&C JOINT PRINTING CO. (BEIJING) LTD ISSN1674-1781 国际连续出版号 International Standard Serial Number: ISSN1674-1781 CN11-5658/C 国内统一刊号 Domestic Unitary Issue Number: CN11-5658/C 京西工商广字第 8053 号 广 告 经 营 许 可 证 Advertising Business Permit:No.8053,Promulgated by Administration of Industry&Commerce,Xicheng District,Beijing RMB 16/USD 5.99 定 价 Price: RMB 16/USD 5.99 北京西城区德胜门外大街 129 号 编辑部地址 Address: 129 Deshengmenwai Street, Xicheng District, Beijing, China 100088 邮政编码 Postal Code: 100088 0086-10-58595915 编辑部电话 Telephone: 0086-10-58595915 0086-10-58595919 传 真 Fax: 0086-10-58595919 [email protected] 电子信箱 E-mail: [email protected] 欧阳中石 刊名题字 The Masthead is inscribed by Ouyang Zhongshi 部分图片提供 CFP/GETTYIMAGE/PHOTOMALL 2 孔子学院 总第 43 期 2016 年 3 月 第 2 期 孔子学院 总第 43 期 2016 年 3 月 第 2 期 Confucius Institute VOLUME 43 | NO. 2 Mar. 2016 CONFUCIUS INSTITUTE 目 录 01 卷首语 封面故事 06 丝绸:一丝一缕皆中国 56 14 古代“一带一路”究竟怎样 18 沿着“一带一路”走 24 王义桅:“一带一路”助推 人类文明共同复兴 26 葛剑雄:“一带一路”更在于精神 28 “一带一路”与孔子学院 家书故事 34 回望中国家书 37 100 张明信片的故事 4 0 孔子学院奖学金之窗 食之有道 42 上有天上仙,下有浙江鲜 老饕私厨 50 龙井虾仁 教师沙龙 54 情系中国民间剪纸艺术 ——记我所敬佩的德国老人英丽·杨森 图片故事 58 庙会,一场中式狂欢节 漫步中国 62 北京的胡同 学员在线 68 从大学外教到汉语硕士:我在 中国的成长故事 孔院八方 14 72 孔子学院庆新春,各地掀起“猴年热” 读者论坛 76 《孔子学院》读者座谈会学生发言摘要 78 征稿启事 80 俱乐部问卷 Confucius Institute VOLUME 43 | NO. 2 Mar. 2016 3 孔子学院 总第 43 期 2016 年 3 月 第 2 期 Confucius Institute VOLUME 43 | NO. 2 Mar. 2016 CONFUCIUS INSTITUTE CONTENTS 01 PREFACE Cover Story 06 Silk: Chinese thread 14 The conept of the "Belt and Road" in ancient times 18 18 Taking the "Belt and Road" Route 24 Wang Yiwei: The "Belt and Road Initiative" boosts the common human civilization revival. 26 Ge Jianxiong: The significance of the "Belt and Road Initiative" lies in its spirit. 28 The "Belt and Road Initiative" and the Confucius Institutes 40 Family letters story 34 Looking back on family letters in China 37 The story of 100 postcards 40 The Window of Confucius Institute Scholarship The Tao of Cuisine 42 Zhejiang cuisine, a heavenly taste 52 4 孔子学院 总第 43 期 2016 年 3 月 第 2 期 Old Tao's Private Kitchen 50 Old Tao’s Private Kitchen—Longjing prawns Teacher’s Voices 54 A German Lady’s Love of Chinese Paper-cutting 48 Picture story 58 The Temple Fair, a Chinese style carnival Walking in China 62 The hutongs of Beijing Students on Line 68 From foreign English teacher to Chinese language master: My story of growth in China Around the World 72 Celebrations of Chinese New Year by Confucius Institutes fuel “craze of Year of Monkey” Readers' Forum 76 Confucius Institute Student Readers' Forum Opinion Excerpts 78 Confucius Institute invites contributions 80 Welcome to the Confucius Institute Readers’ Club! 66 Confucius Institute VOLUME 43 | NO. 2 Mar. 2016 5 封面 故事 Cover Story 6 孔子学院 总第 43 期 2016 年 3 月 第 2 期 丝绸 一丝一缕皆中国 Silk: Chinese thread 文 / 孙杰 By Sun Jie 绸是中国的特产,在相当长的一段时间 子乃大矣”,即蚕经过三眠即可结茧的规律。魏晋 内,中国也是世界上唯一出产和使用丝 南北朝时选种、制种技术有很大进步。明代对蚕种 丝绸的国家。 选择和品种改良都很重视,利用石灰水、盐卤水等 养蚕 浴法留取好种,淘汰低劣蚕卵,而且发现了杂交蚕 说起丝绸要先从养蚕的历史开始。人类养蚕 种的优势并加以利用。 的历史非常悠久。在山西距今 5000 多年的夏县西 世界上所有养蚕的国家,其蚕种和养蚕方法都 阴村新石器时代遗址中,考古人员发现了半个切割 是直接或间接从中国传去的:3000 年前传到朝鲜, 过的蚕茧;浙江吴兴钱山漾新石器时期遗址中也出 2000 年前传到日本和越南,1600 年前传到中亚诸 土过 4700 年前的丝带,宽度 0.5 厘米,由 16 根粗 国,1400年前传到欧洲,400年前又传到南美洲…… 细丝线交织而成,尽管已经碳化,但仍能分辨其中 纺织 经纬;1959 年江苏吴江梅堰遗址中出土的公元前 养蚕事业直接促进了纺织术的发展,形成了中 2500 多年前的黑陶作品上已有蚕形纹饰,具体而 国独一无二的丝绸纺织技术。 真实,反映出人们对蚕的熟悉程度;3000 多年前, 蚕茧放于热水中,会变软并慢慢成浆状,之后 商代甲骨文中不仅有蚕、桑、丝、帛等象形文字, 表层脱落并最终露出蚕丝的一端。人们把丝由蚕茧 而且有祭祀桑神和派人察看蚕事的卜辞。 中抽出作为织绸的原料。一颗蚕茧可抽出约 1000 养蚕技术在历代的探索中日臻完善。夏代以前 米到 3000 米长的茧丝。把蚕丝纺织,则成丝绸。 已能从桑树害虫中选育家蚕。周代二月浴种,三月 大多数丝绸生产是先纺织再染色,也有将蚕丝先染 开始养蚕,对蚕的生长形态和养蚕工具已有一定认 色后纺织的方法用于高级丝织物的生产。 识。从西周到春秋时期倡导一年只养一茬,以免桑 春秋战国时期,农业更加发达,男耕女织成为 叶采伐过度而残桑,到战国时期认识到蚕无雌雄, 这一时期的重要经济特征,种植桑麻、从事纺织是 蛾有雌雄,怕高温,喜一定湿度。当时的思想家荀 一种典型的社会经济图景。当时缫丝的蚕丝质量已 况在《蚕赋》一文中极有见地地指出“三俯三起, 经比较高,其纤维之细之均匀可与近代媲美。1982 Confucius Institute VOLUME 43 | NO. 2 Mar. 2016 7 年湖北江陵马山砖厂一号墓出土了 20 余件战国时期的珍 贵的丝织品,包括绣花襌衣、绣绢襌衣、锦面绵衣、绣绢 绵袍、绢面夹衣。其中一件罗地绣花龙凤虎纹禅衣,不仅 罗的孔眼均匀,质地轻盈,而且花绣纹制相当精美。从这 个缩影可以看出封建时代“一男不耕或受之饥,一女不织 或受其寒”的真实背景。 汉代的纺织术进一步精进。马王堆汉墓出土的众多丝 织物中,两件衣服之薄让所有人称奇。其中一件衣服只有 49 克,另一件只有 48 克,按民间的度量单位,它们的重 量还不到一两。两件衣服用纱料制成,因无颜色,没有衬里, 因此命名为“素纱襌衣”。古代阿拉伯一本游记中记载了 这样一个故事 : 一位阿拉伯商人拜见中国官员,交谈中一 直盯着官员的领口看。官员很不自在,问“我的领口怎么 了?”商人说,“中国的衣服太奇妙了,怎么隔着一层衣 服,我还可以看到您胸口的痣呢?”官员哈哈大笑,边卷 起袖子边说:“我穿的何止是一层,我穿了五件衣服。” 丝绸虽出自劳动人民之手,但是在古代劳动人民却很 难享用。丝绸往往只用来制作某些特定的衣物,最具代表 性的是皇帝的龙袍,还有官员的官服。只有官宦贵族才能 享用绫罗绸缎,平民百姓只能穿着素色的麻布粗衣。后来 随着经济的发展,在一些丝绸高产区,如江浙地区,富裕 的平民和商人才开始穿着丝绸服饰。 几千年里,桑蚕丝织与粮食生产一样重要,织丝和刺 绣是城乡最普及的手工业,它比制茶、制瓷都要普及得多。 加上一路领先的印染工艺,洁白的丝绸开始有了五彩缤纷 的花色、品种,遂成为装点帝王将相威仪和衬托女性美丽 的绝妙原料。 城市 除了制作衣服,中国的许多城市也因丝绸而拥有了美 丽的名称,更拥有了繁荣的机遇,苏州和成都就是它们的 代表。锦,是用多种彩色丝织成的多彩提花织物。后世谈 到锦,必称宋,因其产地主要在苏州,故又称“苏州宋锦”。 宋锦色泽华丽,图案精致,质地坚柔,被称为中国“锦绣 之冠”。故宫博物院收藏有一幅稀世珍品清代重锦《极乐 世界》图轴,300 多年来一直封存,秘不示人。据说这幅 2 米宽的独幅纹样中有 278 个神态各异的人物佛像,伴有 宫殿巍峨、祥云缭绕、奇花异草,把宋锦高超的艺术技巧 展现得淋漓尽致。 从三国时代开始,苏州的丝绸生产一直走在前列。唐 宋时期,苏州就是全国丝绸中心,据说当时苏州每两星期 生产的绸缎可从古丝绸之路的起点长安,铺到终点罗马。 明代苏州已经是江南大都会,皇家高级丝绸织品大多出自 8 孔子学院 总第 43 期 2016 年 3 月 第 2 期 这里。乾隆年间,苏州城内拥有丝织机 12000 多台,十万 余人从事丝绸织造和贸易行业。 成都也是一座丝绸之城。蜀锦和苏州宋锦、明代南京 云锦,并称为中国三大名锦。“晓看红湿处,花重锦官城”, 汉代时,成都已经由锦闻名。唐代,周边城市生产的生丝 源源不断地涌向成都,使得蜀锦业更加发达。据说安乐公 主出嫁时的一条单丝壁罗龙裙,色泽瑰丽多彩,花纹精致 古雅,“飘似云烟,灿如朝霞”。日本正仓院和法隆寺也 珍藏有“蜀江水幡”、“蜀江太子御织伞”等许多唐代蜀 锦的残片。到南宋时,成都锦院还生产各种细锦和各种锦 被,花色更加繁复美丽。 艺术 丝绸的特性也极大地影响了中国美术。丝绸面料的垂 坠感独一无二,服装褶皱随意灵动。东晋著名画家顾恺之 所画《洛神赋》《女史箴图》等名作中的神仙和宫廷仕女, 其丝绸衣物的轻盈垂顺得到了充分表现。同时,中国画家 也喜爱丝绸服饰的飘逸感。唐代“画圣”吴道子的壁画, 就是用“天衣飞扬”般的绘画艺术而使观者感到“满壁飞 动”。画中人物穿着宽松肥大、长曳及地的丝绸衣衫,或 伫立于风中,或飞动于天界,丝衣飘飘,姿态千变万化, 营造出一种宛如仙境的艺术世界。我们常说“吴带当风”, 表现的正是丝绸服饰的飘逸之感。 锦缎绚烂如云霞;薄纱透亮如蝉翼;湘绣,广绣,蜀 绣及苏绣四大名绣精致无比;绸、缎、绫、罗各有其美; 缂丝书画意境胜过原作……在丝绸的发展史上,我们不得 不感叹劳动人民的智慧何等高明。 丝路 从汉代开始,中国的丝绸或穿越大漠戈壁,或远涉重 洋,辗转中亚、西亚、南亚,开始了人类历史上时间持久、 路程漫长、内容丰富的旅途,直至抵达地中海及东非沿海 地区。交易的货物中,丝绸不是唯一的却是最具代表性的 商品,丝绸之路因此得名。通过陆上和海上的丝绸之路, 中国的丝制品源源不断地运向中亚和欧洲,成为广受追捧 的高档纺织物,被赞为“天堂里才有的东西”。因此,希 腊、罗马人称中国为 Serica,意为丝绸之国。 丝绸之路不仅是古代亚欧互通有无的商贸大道,还是 东西方文化交流的友谊之路。当时,欧洲贵族以穿着中国 丝绸、家中使用瓷器为富有荣耀的象征;同时,国外的特 产也随着商队的行进不断回流。葡萄、胡椒、琉璃、毛毯、 乐器、歌舞、金银器制作、佛像雕刻……西域各国的技术、 文化、艺术及宗教也逐步影响着中原文化。 Confucius Institute VOLUME 43 | NO.
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    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.
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  • 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.
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  • Bento – Menu' Completo Specialita'
    BENTO – MENU' COMPLETO Menù degustazione A € 18,00 Piattino, Insalata di agar agar, Riso bianco, Zuppa di miso, Pesce alla griglia, Dolce a scelta; Menù degustazione B € 18,00 Piattino, Insalata di agar agar, Riso bianco, Zuppa di miso, Tempura misto,Dolce a scelta; Menù degustazione C € 20,00 Piattino, Insalata di mare, Zuppa di miso, Misto Sushi 10 pezzi, Dolce a scelta; Menù degustazione D € 20,00 Piattino, Insalata di mare, Riso bianco, Zuppa di miso, Misto sashimi 9 pezzi, Dolce a scelta; SPECIALITA' - Specialty S01 Costine di maiale arrosto € 8,00 Roasted pork cutlet S02 Orata o branzino al vapore € 12,00 Steamed whole fish S03 Granchio al vapore € 12,00 Steamed crab S04 Anatra alla pechinese € 16,00 Beijing Duck S05 Delizie cinque piani € 13,00 Five floors delicious: Involtino della casa, panino ripieno, ravioli misti, Riso in foglia di bambù, misto di gamberi e carne S06 Crespelle delle feste € 13,00 Crespelle, manzo, cipolle, gamberetti, zucchine, fagiolini, germogli di soia S08 Pentola mongola (Huo Kwo) € 18,00 Cucina al tavolo con carne, cadauno gamberi, verdure Tou fu e pasta (min.2 persone) Pentola giapponese S09 Nabemono di cozze: €8,00 S19 Nabemono misto mare: €17,00 S29 Nabemono Long Jin: €15,00 S10 Pollo ubriacato € 6,00 Drunked chicken Sushi, Sashimi, Chirashi, Combo, Onigiri Sushi and sashimi set 905 Misto Sushi 7 pezzi € 8,00 906 Misto Sushi 13 pezzi € 12,00 907 Misto Sushi 20 pezzi € 18,00 908 Misto Sushi 25 pezzi € 22,00 909 Misto sashimi piccolo 9 pezzi € 12,00 910 Misto sashimi grande 20 pezzi € 20,00 901 Misto
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  • Red Emperor Chinese Restaurant Started Its Journey and Development on Level 3 Southgate More Than 23 Years Ago
    Red Emperor Chinese restaurant started its journey and development on level 3 Southgate more than 23 years ago. We aim to provide consistent service and quality food. Through hard labour and dedication, we’ve managed to provide this satisfaction to a great number of our honourable guests. We aim to continue with what we’ve done best and keep on improving to satisfy each customer’s needs as well as to build a genuine relationship with everyone. We believe in providing our guests from far and near with an unforgettable experience based on care and passion. Our menu contains true and tested dishes which are the hallmark of Red Emperor. These have been prepared by our highly experienced chefs with a loving heart and great attention to detail. Please either trust our knowledgeable staff to organise your meal or take your time to browse through. It is our privilege and great honour to be able to welcome our guests with smiling faces, attentive and consistent service. We wish to see them leave with an even greater smile. Red Emperor Management Team Please advise us of any food intolerance or allergies prior to ordering. We do not use MSG. Presence of this substance in commercial sauces used is sometimes unavoidable. Banquet 套餐 For 2 to 3 People Banquet “A” $55 per person PRAWN WONTON IN THICKENED CHICKEN BROTH ─────*───── PAN-FRIED HOUSE CURED SALMON FILLETS ─────*───── BBQ HONEY PORK SIGNATURE TWICE-COOKED SPICY QUAIL ─────*───── PEKING SHREDDED BEEF FILLET SPECIAL FRIED RICE ─────*───── BANANA FRITTER & ICE CREAM OR DESSERT OF SAME VALUE ─────*─────
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  • Takeaway Menu
    Takeaway Menu 外卖自取菜单 Please call : 6445 8833 (Stevens) 6323 2222 (Dempsey) 6344 7722 (King) 6566 9933 (Imm) 6448 3636 (UDMC) *消费税另计。Prices are subjected to 7% GST 特备套餐 Deluxe Seafood Set Menu Long Beach King Set Menu $178 (3 persons) 游水药材醉虾 Live Drunken Prawn with Herbal Soup 首创驰名最好的黑胡椒螃蟹 The Original Best Black Pepper Crab ‘老隆’ 焖福建面 ‘Lao Long’ Hokkien Noodle with Seafood 白果芋泥 Sweet Yam Paste with Gingko Nut Live Drunken Prawn with Herbal Soup The Original Best Black Pepper Live Crab Sweet Yam Paste with Gingko Nut * 照片只提供参考 。 All picutures shown are for illustration purposes *消费税另计。Prices are subjected to 7% GST 特备套餐 Deluxe Seafood Set Menu Long Beach King Set Menu A Set Menu B $168 $298 (5 persons) (5 persons) ‘成都’ 香煎活虾 古绑活虾 ‘Chengdu’ Pan-Fried Live Prawn Live Prawn in Kupang Style 龍井燻山芭鸡 首创驰名最好的黑胡椒螃蟹 LongJing Smoked Kampung Chicken The Original Best Black Pepper Crab 米酒椒仔 ‘拉拉王’ ‘La La King’ with Rice Wine & Chilli Padi 椒盐斗昌 Pomfret with Salt & Pepper ‘万丰’ 樱花虾炒饭 ‘Wan Feng’ Sakura Ebi Fried Rice ‘龙岩’活虾河粉 ‘Long Yan’ Style Flat Rice Noodle 芦荟香茅冻 `with Live Prawn Aloe Vera with Lemon Grass Jelly 杨枝甘露 Mango Sago with Pomelo ‘Long Yan’ Style Flat Rice Noodle Live Prawn in Kupang Style The Original Best Black Pepper Live Crab `with Live Prawn * 照片只提供参考 。 All picutures shown are for illustration purposes *消费税另计。Prices are subjected to 7% GST 特备套餐 Deluxe Seafood Set Menu Long Beach @ Dempsey Set Menu $178 (3 persons) 游水药材醉虾 Live Drunken Prawn with Herbal Soup 首创驰名最好的黑胡椒螃蟹 The Original Best Black Pepper Crab 东东面 Dong Dong Noodle 白果芋泥 Sweet Yam
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  • Takeaway & Delivery Menu
    Takeaway & Delivery Menu 外卖自取 及 自送服务 菜单 Please call : 6323 2222 or 6344 7722 *消费税与服务费另计。Prices are subjected to 10% Service Charge (for delivery) & 7% GST Set Menu 特备套餐 Deluxe Seafood Set Menu Long Beach King 1 FOR 1 Steamed Live Scottish Set Menu Royal Razor Clam ($12 for 2) $178 (3 persons) 游水药材醉虾 *with purchase of Deluxe Live Drunken Prawn with Herbal Soup Seafood Set Menu only *Max order up to 3 only 首创驰名最好的黑胡椒螃蟹 The Original Best Black Pepper Crab ‘老隆’ 焖福建面 ‘Lao Long’ Hokkien Noodle with Seafood 白果芋泥 Sweet Yam Paste with Gingko Nut Live Drunken Prawn with Herbal Soup The Original Best Black Pepper Live Crab Sweet Yam Paste with Gingko Nut *消费税与服务费另计。Prices are subjected to 10% Service Charge (for delivery) & 7% GST 特备套餐 Deluxe Seafood Set Menu Long Beach King 1 FOR 1 Steamed Live Scottish Royal Razor Clam ($12 for 2) Set Menu A Set Menu B $168 $298 (5 persons) (5 persons) *with purchase of Deluxe Seafood Set Menu only ‘成都’ 香煎活虾 *Max order up to 5 only 古绑活虾 ‘Chengdu’ Pan-Fried Live Prawn Live Prawn in Kupang Style 龍井燻山芭鸡 首创驰名最好的黑胡椒螃蟹 LongJing Smoked Kampung Chicken The Original Best Black Pepper Crab 米酒椒仔 ‘拉拉王’ ‘La La King’ with Rice Wine & Chilli Padi 椒盐斗昌 Pomfret with Salt & Pepper ‘万丰’ 樱花虾炒饭 ‘Wan Feng’ Sakura Ebi Fried Rice ‘龙岩’活虾河粉 ‘Long Yan’ Style Flat Rice Noodle 芦荟香茅冻 `with Live Prawn Aloe Vera with Lemon Grass Jelly 杨枝甘露 Mango Sago with Pomelo ‘Long Yan’ Style Flat Rice Noodle Live Prawn in Kupang Style The Original Best Black Pepper Live Crab `with Live Prawn *消费税与服务费另计。Prices are subjected to 10% Service Charge (for delivery)
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  • GFMAC Main Menu March Reprint
    ENTREES SHELLFISH CHOICE OF: YELLOW THAI CURRY, SAMBAL CHILI, THE FISHES BELOW ARE A MARKET LIST. KINDLY 1. Homemade Spring Rolls 15.95 GINGER & GARLIC STEAM, LAKSA CHECK FOR THE FRESHEST CATCH WITH OUR Traditional filings of shredded turnip, TEAM. VARIETIES DEPEND ON AIR SHIPMENTS black fungus, pork and special sauce 23. Live Mussels 32.95 French Prat au Coum, Seattle or 2. Sea Grapes & Seafood Salad 19.95 British Columbia Mussels With prawns, mussels and clams 40. WHOLE FISHES dressed in a tangy Thai sauce 24. Live Clams 28.95 Littleneck, Oriental or Savory Clams Loup de Mer Seabass French 3. King Crab Egg Whites 89.95 25. Premium Live Clams 32.95 French Steamed in egg whites with crispy Seabream Manila, Tua Tua or Diamond Shell Clams garlic and pickled radish Flounder Korean Turbot French 4. Crabmeat Omelet 27.95 New Zealand With finely chopped sweet CRUSTACEANS Orange Roughy pickled radish Pink Snapper Korean CHOICE OF: XO SOYA GLAZE, STEAMED WITH EGG WHITE AND SWEET RADISH, CHILI CRAB Dover Sole UK 5. Korean Squid 21.95 SAUCE, BLACK PEPPER, SALTED EGG YOLK Murray Cod Australia Seasoned with salt and pepper 26. Russian King Crab Leg 79.95 Meagre Greek 300g 6. Szechuan Pepper Prawns 28.95 Served with steamed buns CHOICE OF: 27. Mud Crab 89.95 TEOCHEW STEAM, XO STYLE SOYA GLAZE, 600g to 700g STEAMED THAI STYLE, CURRY, LAKSA SIDES 28. Live Boston Lobster 69.95 500g to 550g 7. Braised Peanuts 2.95 ORGANIC CHICKEN BY WEIGHT 8. Plain rice 2.95 41. Korean Style Fried Chicken 29.
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  • Scarica Il Menù Standard
    INFORMAZIONI UTILI Nove sono le varietà (alici, sardine, aringhe, sgombro, tracuro, melù, sciabola, merluzzo e triglie), giustamente ed opportunamente tutelate per legge (OM 12.05.1992). Per tali varietà, qualora destinate ad un utilizzo a crudo, è obbligatorio CELIACHIA un trattamento sanitario termico (in grado di uccidere le eventuali larve), che consiste nel mantenere l’alimento a meno venti gradi per ventiquattro ore. I clienti celiaci sono invitati a richiedere l’apposi- to menù GLUTEN FREE ad essi dedicato e l’appo- Ulteriore obbligo, è rappresentato dal disposto di cui al Regolamento Comunitario 853/2004, che impone il trattamento sita salsa di soia spiga barrata. sanitario termico anche alle specie eventualmente trattate con additivi alimentari. Andrebbero poi rimarcate le nostre competenze nell’assoluto ALLERGIE E INTOLLERANZE ALIMENTARI rispetto della catena del freddo e nel conseguente contenimento della carica batterica, nel trattare alimenti sensibili e I clienti con particolari necessità, dovute ad allergie, intolleranze potenzialmente letali, quali il tonno che naturalmente già alimentari o diete dedicate, sono pregati di avvisare con contiene istidina, nella differenza tra un congelamento di tipo anticipo il personale di sala, prima dell’inizio del servizio. domestico ed un abbattimento, nelle corrette procedure di Di seguito l’elenco degli allergeni, che potrebbero essere manipolazione delle uova per evitare contaminazioni da presenti nelle nostre preparazioni, individuati dal regolamento salmonella; è pertanto a completa disposizione della clientela il (UE) 1169/2011, ed elencati all’art. 9, paragrafo1, lettera c,) così nostro piano HACCP, che all’occorrenza potrà essere come qui trascritti: adeguatamente illustrato e spiegato dal personale di sala.
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  • Menu Is an Advertising Material
    BREAKFAST 8 am –12 pm DRINKS COLLAGEN WATER COFFEE* WARMING UP QWELL WATERMELON / PEACH 320 CHOICE OF MILK GRAPEFRUIT-SAGE 380 ALMOND / SOY / COCONUT 60 RASPBERRY-GINGER 380 FRESH CLASSIC RISTRETTO 200 COCONUT WATER 550 TEA 330 ESPRESSO 200 MONO DOUBLE ESPRESSO 230 CLASSIC AMERICANO 230 ASSAM / EARL GREY / APPLE / CELERY / ORANGE / GRAPEFRUIT 350 CAPPUCCINO 280 ENGLISH BREAKFAST / CEYLON PINEAPPLE 400 LATTE 280 JAPANESE MIXES 350 FUNNEL (BRAZIL) 350 RAF 350 MATCHA / GOKYRO / SENCHA PEPPINESS (CARROT, ORANGE, PINEAPPLE AND GINGER) FLAT WHITE 350 DETOX (CUCUMBER, CELERY, APPLE) CHINESE IMMUNITY (BEET, ORANGE AND GINGER) COFFEE BUT IT’S NOT XI HU LONG JING / TIE GUAN YIN / GABA ALISHAN / ENERGY (CARROT AND COCONUT CREAM) MATCHA LATTE 350 DA HON PAO / PUERH HUA TAO SMOOTHIES CHICORY LATTE 280 HERBAL CHERRY-PLUM-PEACH 360 DRAGONFRUIT-MANGO 350 IVAN TCHAI / SAGAN DAILA / BUCKWHEAT / STRAWBERRY-MINT-COCONUT 360 SIGNATURE HIBISCUS / TIBETAN CHAMOMILE / ROSE HIP AVOCADO-CASHEW-PASSION FRUIT 360 MISO LATTE 350 YUZU AMERICANO 350 APERITIFS FOR KIDS APELCINO 350 PUMPKIN LATTE 350 GRAPEFRUIT-PROSECCO 550 MILK SHAKE VANILLA / RASPBERRY 320 YUZU APEROL 550 COCOA WITH MARSHMELLOW 320 HAZELNUT LATTE 350 LEMONGRASS RAF 350 SAKURA (PROSECCO, ORANGE, YUZU SAKE) 550 BANANA-COCONUT-MATCHA 350 NV PROSECCO VALDOBBIADENE. RUGGERI 690 NV CAVA ROSE. "VIBRACIONS" 490 *AT YOUR CHOICE: LAVAZZA ALTECO ORGANIC COFFEE NV LOUIS ROEDERER. BRUT PREMIER 1 700 OR 100% ARABIC GUATEMALA EXCLUSIVE FOR WRF MORNING SANDWICHES ON WHEAT TOAST / CROISSANT BAKERY HAM, SCRAMBLE AND
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  • March, 2018 Summary China Aquatic Products Processing
    ASMI International Activity Report China p. 1 ASMI International Activity Report ASMI China FY 17/18 January – March, 2018 Summary China Aquatic Products Processing and Marketing Alliance (CAPPMA) has established a new sub-branch for salmon along with other branches including carp, tilapia, shrimp, fishmeal, re-processing, and marketing. CAPPMA has an active voice in the seafood industry in China, which is a huge market for salmon consumption. China is the fastest- growing importer of salmon and producer, according to CAPPMA. The branch will play an important role in industry and market information dissemination, policy advice, industrial/financial integration and international exchange. Norway exported 2.6 million tons of seafood worth US$11.7 billion in 2017, a record high both in value and volume according to the Norwegian Seafood Council. This represents an increase in value of 3 percent, and an increase in volume of 7 percent from 2016. Of the total value of Norway's seafood exports in 2017, 72 percent came from aquaculture and 28 percent from fishing. Measured in volume, the distribution was 40 percent from aquaculture and 60 percent from fishing. Salmon is the most important species for Norwegian seafood exports, with over 68 percent of the total export value and 38 percent of the volume. The country exported 539,000 tons of seafood to Asia in 2017. This is an increase in volume of 12 percent, or 59,000 tons, from 2016. The emergence of the “new retail” strategy, which comprises both an offline and online component, is set to reshape consumption in China.
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  • Cantonese Cuisine Or Guangdong Cuisine, Originated in Lingnan, Is One of Chinese’S Most Prevailing Eight Culinary Tradition
    Cantonese Cuisine or Guangdong cuisine, originated in Lingnan, is one of Chinese’s most prevailing Eight Culinary Tradition. Its embracing character of great variety of seasonal ingredients, skillful mastery of cooking techniques required and composition of light, delectable and nourishing dishes paved its way for being popular among food lovers around the world. With intriguing combination of classic and creative dishes, we hope you enjoy your visit at Ru Chinese Restaurant and savor a culinary journey of Chinese delicacies. A healthy diet to cultivate green lifestyle We encourage our guest to order food according to appetite. Ask for smaller portion or request for take away service to avoid unnecessary wastage. Less oil, less salt, less sugar dining options are also available. Let’s join hand to reduce carbon footprint and improve health together! Please cherish our food and avoid wastage. 茗茶 Yunnan Aged Pu Er Zhejiang Super Long Jing Anxi Super Tie Guan Yin Fuding White Peony Bird’s Tongue Jasmine Hangzhou Chrysanthemum $48 Ginseng Oolong - additional $48 per person / Tea/water $18 / per person Appetizer $18 / per dish / Steam Rice / Congee $16 / per bowl All prices are subject to tea, condiments and 10% service charge 廚師推介 HKD each 168 Whole sea cucumber, abalone sauce, braised 328 Oyster, red wine sauce, stewed 298 Scallop, Japanese teriyaki Sauce, black truffle, pan-fried 338 Dried mushroom, fish maw, goose web, braised in clay pot 498 Sliced garoupa, lobster soup, simmered 268 Angus beef short ribs, charcoal-grilled 188 Sweet and
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  • TABLE 2: the Full List of Categories and the Number of Images for Each Category in Food2k
    TABLE 2: The full list of categories and the number of images for each category in Food2K. Index Category Number Index Category Number 0000 Grilled beef tongue 293 0001 Flavored snail meat 416 0002 Napoleon cake 462 0003 Spicy chicken 388 0004 Noodles with pork chop 499 0005 Stir-fried pork with capers 238 0006 Bang bang chicken 861 0007 Hibiscus crab stick 341 0008 Tomato and egg flour pimple soup 843 0009 Grilled ribs 343 0010 Stir-fried lettuce 240 0011 Stir-fried clams with chili sauce 329 0012 Brownie 500 0013 Duck feet 1,818 0014 Hand cake 1,082 0015 Durian pancake 434 0016 Griddle rabbit 397 0017 Dried chiba bean curd 422 0018 Plate reinforcement 309 0019 Tobiko warship sushi 577 0020 Meringue puffs 462 0021 Fried pork with sauerkraut 475 0022 Potato salad 490 0023 Onion mixed fungus 742 0024 Crepe 362 0025 Crispy chicken bibimbap 673 0026 Golden cake 496 0027 Bean sprouts in soup 478 0028 Steamed fish head with double pepper 381 0029 Mung bean soup 1,947 0030 Good harvest of coarse grains 211 0031 Crab fried rice cake 466 0032 Chicken casserole 381 0033 Pan-fried three stuffed treasures 230 0034 Firewood chicken 480 0035 Golden cod 336 0036 Waxiang chicken 375 0037 Corn with pine nuts 1,033 0038 Secret jujube 765 0039 Pork with preserved vegetable 982 0040 Fried hairtail 601 0041 Yogurt purple rice 401 0042 Home-style bean curd 463 0043 Double chicken drumsticks 1,010 0044 Fried crab with curry 513 0045 Fried cantonese sausage 242 0046 Roasted eggplant with garlic 628 0047 Shrimp skewers 999 0048 Wonton noodles 812 0049 Fried kidney
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