English Language Teaching, ISSN 1916-4742, Vol. 1, No. 1, June 2008
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China in 50 Dishes
C H I N A I N 5 0 D I S H E S CHINA IN 50 DISHES Brought to you by CHINA IN 50 DISHES A 5,000 year-old food culture To declare a love of ‘Chinese food’ is a bit like remarking Chinese food Imported spices are generously used in the western areas you enjoy European cuisine. What does the latter mean? It experts have of Xinjiang and Gansu that sit on China’s ancient trade encompasses the pickle and rye diet of Scandinavia, the identified four routes with Europe, while yak fat and iron-rich offal are sauce-driven indulgences of French cuisine, the pastas of main schools of favoured by the nomadic farmers facing harsh climes on Italy, the pork heavy dishes of Bavaria as well as Irish stew Chinese cooking the Tibetan plains. and Spanish paella. Chinese cuisine is every bit as diverse termed the Four For a more handy simplification, Chinese food experts as the list above. “Great” Cuisines have identified four main schools of Chinese cooking of China – China, with its 1.4 billion people, has a topography as termed the Four “Great” Cuisines of China. They are Shandong, varied as the entire European continent and a comparable delineated by geographical location and comprise Sichuan, Jiangsu geographical scale. Its provinces and other administrative and Cantonese Shandong cuisine or lu cai , to represent northern cooking areas (together totalling more than 30) rival the European styles; Sichuan cuisine or chuan cai for the western Union’s membership in numerical terms. regions; Huaiyang cuisine to represent China’s eastern China’s current ‘continental’ scale was slowly pieced coast; and Cantonese cuisine or yue cai to represent the together through more than 5,000 years of feudal culinary traditions of the south. -
Chinese Cuisine the Most Common Way to Greet People Is to Say
Chinese Cuisine The most common way to greet people is to say nǐ hǎo 你好! • 25% of the world’s population • 7% of world’s arable land 民以食为天 nǐ chi fan le ma? 你吃饭了吗? Chinese food can be divided into 8 regional cuisines 34 provincial regions Common features of Chinese food Colour, shape, aroma & taste 8 regional cuisines Peking duck Shanghai snack (scallion, wrap, sauce ) 8 regional cuisines Shandong Cuisine Stewed Meat Ball Lion's Head Meatballs Yellow River Carp in Sweet and Sour sauce 8 regional cuisines Sichuan Cuisine Hot Pot Sichuan cooks specialize in chilies and hot peppers and Sichuan dish is famous for aromatic and spicy sauces. 8 regional cuisines Sichuan Cuisine Kung Pao Chicken Mapo Dofu 8 regional cuisines Roasted Piglet Cantonese Cuisine Shark Fin Soup Steamed Sea Bass 8 regional cuisines Cantonese Cuisine Dim Sum Jiangsu 8 regional cuisines Cuisine Jiangsu Cuisine Fujian Stewed Crab with Clear Soup Cuisine Long-boiled and Dry-shredded Meat Duck Triplet Crystal Meat Buddha Jumping Squirrel with Mandarin Fish Over the Wall Liangxi Crisp Eel Snow Chicken 8 regional cuisines Hunan Cuisine Peppery and Hot Chicken 江西人不怕辣 四川人辣不怕 湖南人怕不辣 8 regional cuisines Anhui Cuisine Stewed Snapper; Huangshan Braised Pigeon Zhejiang Cuisine Sour West Lake Fish, Longjing Shelled Shrimp, Beggar's Chicken In general, southerners have a sweet tooth northerners crave salt Traditionally, one typical meal contains: Cold dishes (starter) Meat dishes Unlike British, Vegetables Chinese will invite Soup honorable guests Fish to dinner in Starch restaurants. Starter Meat dish 鸡 Ji Luck Chicken's feet are referred to As_______________phoenix feet. -
A Dynamic Schedule Based on Integrated Time Performance Prediction
2009 First International Conference on Information Science and Engineering (ICISE 2009) Nanjing, China 26 – 28 December 2009 Pages 1-906 IEEE Catalog Number: CFP0976H-PRT ISBN: 978-1-4244-4909-5 1/6 TABLE OF CONTENTS TRACK 01: HIGH-PERFORMANCE AND PARALLEL COMPUTING A DYNAMIC SCHEDULE BASED ON INTEGRATED TIME PERFORMANCE PREDICTION ......................................................1 Wei Zhou, Jing He, Shaolin Liu, Xien Wang A FORMAL METHOD OF VOLUNTEER COMPUTING .........................................................................................................................5 Yu Wang, Zhijian Wang, Fanfan Zhou A GRID ENVIRONMENT BASED SATELLITE IMAGES PROCESSING.............................................................................................9 X. Zhang, S. Chen, J. Fan, X. Wei A LANGUAGE OF NEUTRAL MODELING COMMAND FOR SYNCHRONIZED COLLABORATIVE DESIGN AMONG HETEROGENEOUS CAD SYSTEMS ........................................................................................................................12 Wanfeng Dou, Xiaodong Song, Xiaoyong Zhang A LOW-ENERGY SET-ASSOCIATIVE I-CACHE DESIGN WITH LAST ACCESSED WAY BASED REPLACEMENT AND PREDICTING ACCESS POLICY.......................................................................................................................16 Zhengxing Li, Quansheng Yang A MEASUREMENT MODEL OF REUSABILITY FOR EVALUATING COMPONENT...................................................................20 Shuoben Bi, Xueshi Dong, Shengjun Xue A M-RSVP RESOURCE SCHEDULING MECHANISM IN PPVOD -
Chinese Cuisine from Wikipedia, the Free Encyclopedia "Chinese Food
Chinese cuisine From Wikipedia, the free encyclopedia "Chinese food" redirects here. For Chinese food in America, see American Chinese cuisine. For other uses, see Chinese food (disambiguation). Chao fan or Chinese fried rice ChineseDishLogo.png This article is part of the series Chinese cuisine Regional cuisines[show] Overseas cuisine[show] Religious cuisines[show] Ingredients and types of food[show] Preparation and cooking[show] See also[show] Portal icon China portal v t e Part of a series on the Culture of China Red disc centered on a white rectangle History People Languages Traditions[show] Mythology and folklore[show] Cuisine Festivals Religion[show] Art[show] Literature[show] Music and performing arts[show] Media[show] Sport[show] Monuments[show] Symbols[show] Organisations[show] Portal icon China portal v t e Chinese cuisine includes styles originating from the diverse regions of China, as well as from Chinese people in other parts of the world including most Asia nations. The history of Chinese cuisine in China stretches back for thousands of years and has changed from period to period and in each region according to climate, imperial fashions, and local preferences. Over time, techniques and ingredients from the cuisines of other cultures were integrated into the cuisine of the Chinese people due both to imperial expansion and from the trade with nearby regions in pre-modern times, and from Europe and the New World in the modern period. In addition, dairy is rarely—if ever—used in any recipes in the style. The "Eight Culinary Cuisines" of China[1] are Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang cuisines.[2] The staple foods of Chinese cooking include rice, noodles, vegetables, and sauces and seasonings. -
Irresistible Chinese Cuisine
1 Irresistible Chinese Cuisine By: Yidi Wang Online: <https://legacy.cnx.org/content/col29267/1.4> This selection and arrangement of content as a collection is copyrighted by Yidi Wang. Creative Commons Attribution License 4.0 http://creativecommons.org/licenses/by/4.0/ Collection structure revised: 2019/05/21 PDF Generated: 2019/05/21 21:33:04 For copyright and attribution information for the modules contained in this collection, see the "Attributions" section at the end of the collection. 2 This OpenStax book is available for free at https://legacy.cnx.org/content/col29267/1.4 TABLE OF CONTENTS 1 Brief introduction 5 1.1 Introduction 5 1.2 Eight Regional Cuisine 6 1.3 Culinary Culture 13 Index 19 This OpenStax book is available for free at https://legacy.cnx.org/content/col29267/1.4 1.1 Introduction 1 Brief introduction Exhibit 1.1 Chinese Eight Regional Cuisines. Introduction to Chinese Cuisinology If I need to choose what kind of food I will be fed for the rest of my life, I will choose Chinese cuisine without any hesitation. - Yidi Wang Learning Objectives: • Capacity to integrate knowledge and to analyse and evaluate a Chinese cuisine at a local and global levels, even when limited information is available. • Capacity to identify the general type of a Chinese dish. • Capacity to appreciate the differences between Western and Chinese culinary cultures. • Capacity to comprehend basic principles of Anhui Cuisine. • Capacity to recognize some unorthodox Chinese dishes. Links and contents 1.1 Eight Regional Cuisines 1.2 Culinary Culture 6 Chapter 1 Brief introduction Introduction Chinese cuisine is an important part of Chinese culture, which includes cuisine originating from the diverse regions of China, as well as from Chinese people in other parts of the world. -
List of Asian Cuisines
List of Asian cuisines PDF generated using the open source mwlib toolkit. See http://code.pediapress.com/ for more information. PDF generated at: Wed, 26 Mar 2014 23:07:10 UTC Contents Articles Asian cuisine 1 List of Asian cuisines 7 References Article Sources and Contributors 21 Image Sources, Licenses and Contributors 22 Article Licenses License 25 Asian cuisine 1 Asian cuisine Asian cuisine styles can be broken down into several tiny regional styles that have rooted the peoples and cultures of those regions. The major types can be roughly defined as: East Asian with its origins in Imperial China and now encompassing modern Japan and the Korean peninsula; Southeast Asian which encompasses Cambodia, Laos, Thailand, Vietnam, Brunei, Indonesia, Malaysia, Singapore, and the Philippines; South Asian states that are made up of India, Burma, Sri Lanka, Bangladesh and Pakistan as well as several other countries in this region of the Vietnamese meal, in Asian culture food often serves as the centerpiece of social continent; Central Asian and Middle gatherings Eastern. Terminology "Asian cuisine" most often refers to East Asian cuisine (Chinese, Japanese, and Korean), Southeast Asian cuisine and South Asian cuisine. In much of Asia, the term does not include the area's native cuisines. For example, in Hong Kong and mainland China, Asian cuisine is a general umbrella term for Japanese cuisine, Korean cuisine, Filipino cuisine, Thai cuisine, Vietnamese cuisine, Malaysian and Singaporean cuisine, and Indonesian cuisine; but Chinese cuisine and Indian cuisine are excluded. The term Asian cuisine might also be used to Indonesian cuisine address the eating establishments that offer a wide array of Asian dishes without rigid cuisine boundaries; such as selling satay, gyoza or lumpia for an appetizer, som tam, rojak or gado-gado for salad, offering chicken teriyaki, nasi goreng or beef rendang as the main course, tom yam and laksa as soup, and cendol or ogura ice for dessert. -
When Chinese Cuisine Meets Western Wine 9 Q1 Shu-Tai Wang 11 Department of Hospitality Management, Tunghai University, P.O
Prod:Type:FTP ED: 5þ model IJGFS : 52 pp:029ðcol:fig::NILÞ PAGN: SCAN: Available online at www.sciencedirect.com International Journal of 1 Gastronomy and Food Science 3 International Journal of Gastronomy and Food Science ] (]]]]) ]]]–]]] www.elsevier.com/locate/ijgfs 5 7 When Chinese cuisine meets western wine 9 Q1 Shu-Tai Wang 11 Department of Hospitality Management, Tunghai University, P.O. Box 891, Taichung 407, Taiwan 13 Received 7 March 2016; accepted 16 November 2016 15 17 Abstract 19 This study explores the guiding principle for pairing common western table wines such as Chardonnay, Riesling, Merlot and Cabernet Sauvignon with authentic Chinese cuisines. Sensory evaluation was carried out to measure the affective level on the pairing of food and wine. A fi 21 ve by eight (4 different wines and no wine pairing with 8 different cuisines) factorial experiment design was carried out to attain the sensory affection from the taste panel. Hedonic rating was adopted to assess the affective response of the cuisine and wine pairings. The results of affective test indicated that Riesling was the preferred wine to pair with most of the Chinese cuisines in question. The interaction was significant 23 between different cuisines and wines (p¼0.000), indicating that the hedonic sensory pattern of the cuisine can be influenced by the type of wine paired. In addition, Multidimensional Scaling (MDS) graph was proven to be an effective tool for visualizing the guiding principle of food and 25 wine pairing. & 2016 AZTI-Tecnalia. Production and hosting by Elsevier B.V. This is an open access article under the CC BY-NC-ND license 27 (http://creativecommons.org/licenses/by-nc-nd/4.0/). -
Menu for Communal Dining and Sharing with Family Sized Portions
STARTERS 头枱 SALADS 头枱 SPRING ROLL 春卷 VEG . 6 VEGETABLE GREEN SALAD 生菜沙拉 VEG . .6 MIXED GREENS|GINGER DRESSING CRAB WONTON 蟹饺 . 8 CREAM CHEESE|CRAB SEAWEED SALAD 凉拌海带 VEG . .8 SOY VINAIGRETTE SHRIMP DUMPLING 虾饺 LF . 9 STEAMED SHRIMP|MASAGO OCTOPUS SALAD 凉拌章鱼 . 10 SOY VINAIGRETTE MARINATED XAIOLONG BAO 小笼包 LF . 8 STEAMED PORK SOUP DUMPLING SPICY COLD JELLY FISH 凉拌海蛰 . 10 SHAOMAI 烧卖 LF . 8 SESAME OIL|SESAME SEED|CHILI OIL STEAMED PORK|WHEAT WRAPPER|SHRIMP|MASAGO COLD NOODLE SALAD 凉面 . 11 EDAMAME 毛豆 GF, VEG . 8 CHICKEN I MIXED GREENS I PEANUT DRESSING SOY BEANS|SEA SALT EDAMAME WOK FIRE 辣毛豆 GF, VEG . 9 SOY BEANS|CHILIS SUSHI COMBO 什锦生鱼片 (CHEF’S SELECTIONS) SHANGHAI SPARE RIBS 排骨 . .10 SWEET HONEY MARINATED SUSHI STARTER GF . .14 CUCUMBER MAKI|4 PC NIGIRI DUMPLING 锅贴 . 8 BEEF or VEGETABLE|STEAMED or PAN FRIED SASHIMI STARTER GF . .14 SPICY WINGS 鸡翅 . .10 6 PCS SASHIMI HONEY, GARLIC, CHILIS SUSHI/SASHIMI COMBO . .28 SATAY 肉串 . 9 CALIFORNIA|6 PC NIGIRI|6 PC SASHIMI BEEF or CHICKEN|PEANUT SAUCE SUSHI PLATE GF STEAMED DUMPLINGS TRIO . .10 INCLUDES CALIFORNIA 2 SHRIMP DUMPLINGS|2 SHAOMAI|2 XIAO LONG BAO Plate A (8 PC) . .20 Plate B (11 PC) . .26 SOUPS 湯 SASHIMI PLATE GF HOT & SOUR SOUP 酸辣汤 . 4.50 Plate A (15 PC) . .30 TOFU|EGG|BAMBOO SHOOTS Plate B (22 PC) . .47 WON TON SOUP 馄钝汤 . 4.50 CHIRASHI RICE BOWL GF . .23 BEEF WONTON|CHICKEN|VEGETABLE A DAILY CHEF’S SELECTION OF FRESH FISH OVER RICE MISO SOUP 味噌汤 LF . 4 UNAGI RICE BOWL . -
Chinese Food • the Chinese Philosopher Laotse Once Said :“Governing a Great Nation Is Much Like Cooking a Small Fish .”
Chinese food • The Chinese philosopher Laotse once said :“Governing a great nation is much like cooking a small fish .” • He meant that governing a country required just the right “seasonings” and adjustments for successful results . This metaphor clearly illustrates the importance of food in Chinese culture ! Kuài zi (chopsticks ) The Four Regional Cuisines •Shandong Cuisine •Sichuan Cuisine •Guangdong Cuisine •Huaiyang Cuisine Shandong Cuisine • The oldest cuisine in China , with a history of 2500 years. • The representative of North China Cuisine • Traditional luxury royal banquet • Soy sauce Typical dishes Sichuan Cuisine • Hot and Spicy • “Three peppers” • 2000 years of history but gained popularity all over China after 1980 • Now it is one of the fastest growing cuisines in the world Typical dishes Guangdong Cuisine • Sweet • The flavor :clear but not light • Tender but not crude • Excellent cutting and carving skills • 18‐19th century , immigrants spread over the world and set up many Cantonese food . Typical dishes Huaiyang Cuisine • Braising and stewing • Preserving the original flavor and source • Light • Fine • Used to be expensive and luxury Typical dishes The Difference between Northern and Southern The Northern The Southern • Wheat and flour • Rice The Northern The Southern • Salty • Sweet • Rough & Large • Fine & Small • Oily • Light • Garlic ,Chinese onion (raw) • Garlic , Chinese onion (cooked) • Festival food :Dumpling • Festival food : Rice cake The Northern The Southern • Soup • Soup • Generally served not a dish • served as a dish • After meals • Drink before meals • Prefer Soup Round tables ,dishes ,bowls • It reflects the Chinese notion of union versus division ‐‐round tables ,dishes ,bowls all symbolize union and perfection . -
2008.10 P85-124 Dining.Indd
DINING DINING that’smags www.thebeijinger.com Octoberwww. 200 thatsbj.com8 / the Beijinger Sept. 200585 Cutesy decor at La Cascina. See What's New: Restaurants, p91; photo by Judy Zhou For venue details, see directories, p96 Send events to [email protected] by Oct 13 ining CULINARY SPECIALS Oct 22 Oct 4 Keikoku with Nagasaki Chefs Ikeda and Moriyama add Annual Caviar Supper a touch of Nagasaki. Indulge Grilled crayfish with pan-fried in a special robatayaki for RMB goose liver, fresh rainbow trout, 498+15% (includes soft drinks, pomelo and caviar, raspberry beer, and Japanese sake). 5.30- D chocolate ganache, walnut pie, 9.30pm. Keikoku, Kunlun Hotel and free-flow Champagne. RMB (6590 3388) 880. 6.30pm. The Schoolhouse (6162 6506, info@theschoolhousea Oct 26 tmutianyu.com) “Warming Children in Winter Time” Oct 6-18 Charity Dinner Support orphaned children in Royal Thai Cuisine northern China by raising money Enjoy a traditional meal prepared that will go to heating costs for by Chef Jamnong Nirungsan at Cafe orphanages during the winter Swiss. Lunch buffet: RMB 198+15%. months. Lucky draw, food, and Dinner buffet: RMB 228+15%. drinks for a good cause. Dress 11.30am-2.30pm, 6-10pm. Swissôtel code: business casual. RMB 600 (6553 2288 ext 2127) (includes one free drink). Kids Oct 6-25 dine for half-price. Tickets must The Best of Western Australia be booked in advance. 6-8pm A new menu debuting exquisite (presentation at 7pm). The Orchard veal from the legendary White (8403-4979) Rock Farms. Guest chef Tim Tay- All Month lor, head chef of the renowned Shang Palace Crabs Clairault Winery of Margaret River Executive Chef Chau Qi Fong will be will visit from Oct 26-31. -
An Exploration of Variances in Chinese Cuisine
White 1 Abstract Food in China is often misconstrued as homogeneous, lacking in diversity. However, a closer look can expose an entire realm of unique cuisines. These foods represent the different peoples and cultures that reside in the vast expanse of land known as Greater China. This paper will look at five distinct cuisines: Shandong, Jiangsu, Szechuan, Cantonese, and Taiwanese cuisine. Through exploring the similarities and differences of cuisine in these areas, culture emerges along with a variety in food that the Western world would not expect. White 2 Introduction Food has been a driving force around the globe for longer than history has been recorded and continues to be extremely culturally relevant in the present. What food people eat, and how they go about eating it, intertwines with how people socialize, their socioeconomic class, their geographic location, and many other aspects of daily life. I argue studying cuisine is the best way to understand a culture and studying the differences in cuisine across cultures can return diverse results. When thinking of food diversity, Asia likely would not be most Westerners’ first thought since Asian food tends to get lumped together into a single category of “Chinese”. However, Asian food is highly diverse: Thai food varies greatly from Japanese food, which varies from Korean food or Indian food. Beyond all the distinct cultures “Asian cuisine” entails, Greater China itself is such an enormous region that there is an amazing amount of food diversity without the necessity of branching out to any other Asian countries. This research will focus on Shandong, Jiangsu, Szechuan, Cantonese, and Taiwanese cuisine in order to define and study how Chinese food varies due to geographical locations, social norms, and historical events. -
Evaluation of the Country Service Framework (Csf)
Restricted Distr. OCG/EVG/R.2 24 February 2005 UNITED NATIONS INDUSTRIAL DEVELOPMENT ORGANIZATION ORIGINAL: ENGLISH EVALUATION OF THE COUNTRY SERVICE FRAMEWORK (CSF) UNIDO Contribution to Environmentally Sustainable Industrial Development of China Report of the Evaluation Mission* Mr. Jaroslav NAVRATIL Evaluation Consultant, Team Leader Mr. Klaus BILLAND Deputy to the Director, Asia and the Pacific Bureau, UNIDO Mr. Yong LIU National Consultant * The designations employed and the presentation of the material in this document do not imply the expression of any opinion whatsoever on the part of the Secretariat of the United Nations Industrial Development Organization concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers and boundaries. Mention of company names and commercial products does not imply the endorsement of UNIDO. The views and opinions of the team do not necessarily reflect the views of UNIDO. This document has not been formally edited. ii Table of Contents Map of the People’s Republic of China 1 Abbreviations and acronyms used in the report 2 VOLUME I: PROGRAMME-WIDE EVALUATION 5 EXECUTIVE SUMMARY 5 FOLLOW-UP ON RECOMMENDATIONS 11 1. INTRODUCTION 16 2. THE CHINA COUNTRY SERVICE FRAMEWORK: AN OVERVIEW 18 2.1 Evolution of UNIDO-China cooperation 18 2.2 CSF in the context of socio-economic development in China 19 2.3 Objectives, scope and structure of the CSF 21 2.4 Funds mobilization 24 2.5 Status of implementation 25 2.6 Coordination with UNDAF and other programmes 28 2.7 CSF management 29 3.