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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. -
Vegan $12.99 TAKEOUT & DELIVERY MENU
TAKEOUT & DELIVERY MENU snacks $7.99 edamame fried pork intestines regular or sweet potato fries tempura shrimp chicken karaage chicken wings (6) crab rangoon (6) cheese sticks (8) steamed or pan-fried dumplings (8) BIG SNACKS $11.00 crab cakes (2) kabobs (chicken, beef, or lamb) vegetarian/ vegan $12.99 all entrees come with steam rice vegetarian fried rice wok-tossed with egg, carrots, onions, and peas vegan fried rice wok-tossed with vegetables, carrots, onions, and peas vegetables with tofu (veg/v) stir-fry mixed vegetables with tofu veg= vegetarian v = vegan bento boxes $12.99 all entrees come with steam rice, chicken dumpling, spring roll, & sesame ball orange chicken deep-fried battered crispy chicken sauteed with orange peels in the delightful orange sauce with steam broccoli and chili peppers sesame chicken tender lightly battered crispy chicken sauteed in chef's special brown sauce with steamed broccoli with sesame seeds sprinkled on top sweet & sour chicken lightly breaded chicken mixed with bell peppers and onions, carrots, and pineapple. sweet & sour sauce served separately basil chicken stir fry chicken with basil & white onion in the light brown sauce broccoli (chicken or beef) stir fry with broccoli and carrots in the light brown sauce kung pao (chicken, beef, or shrimp) prepared in the spicy kung pao sauce with chili pepper, carrot, celery, onion, and peanuts black pepper beef tender beef slices with mushrooms and onions sauteed in black pepper sauce mongolian beef authentic Mongolian style tossed with white onions and -
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. -
Bison, Water Buffalo, &
February 2021 - cdfa' Bison, Water Buffalo, & Yak (or Crossbreeds) Entry Requirements ~ EPAlTMENT OF CALI FORNI \1c U LTU RE FOOD & AC Interstate Livestock Entry Permit California requires an Interstate Livestock Entry Permit for all bison, water buffalo, and/or yaks. To obtain an Interstate Livestock Entry Permit, please call the CDFA Animal Health Branch (AHB) permit line at (916) 900-5052. Permits are valid for 15 days after being issued. Certificate of Veterinary Inspection California requires a Certificate of Veterinary Inspection (CVI) for bison, water buffalo, and/or yaks within 30 days before movement into the state. Official Identification (ID) Bison, water buffalo, and/or yaks of any age and sex require official identification. Brucellosis Brucellosis vaccination is not required for bison, ------1Animal Health Branch Permit Line: water buffalo, and/or yaks to enter California. (916) 900-5052 A negative brucellosis test within 30 days prior to entry is required for all bison, water buffalo, and/ If you are transporting livestock into California or yaks 6 months of age and over with the with an electronic CVI, please print and present following exceptions: a hard copy to the Inspector at the Border • Steers or identified spayed heifers, and Protection Station. • Any Bovidae from a Certified Free Herd with the herd number and date of current Animal Health and Food Safety Services test recorded on the CVI. Animal Health Branch Headquarters - (916) 900-5002 Tuberculosis (TB) Redding District - (530) 225-2140 Modesto District - (209) 491-9350 A negative TB test is Tulare District - (559) 685-3500 required for all bison, Ontario District - (909) 947-4462 water buffalo, and/or yaks 6 months of age and over within For California entry requirements of other live- www.cdfa.ca.gov stock and animals, please visit the following: 60 days prior to Information About Livestock and Pet Movement movement. -
Translation Skills of Sichuan Cuisine in the Context of Globe Business Du Weihua1,A, Hu Zhongli2,B*
Advances in Social Science, Education and Humanities Research, volume 554 Proceedings of the 7th International Conference on Humanities and Social Science Research (ICHSSR 2021) Translation Skills of Sichuan Cuisine in the Context of Globe Business Du Weihua1,a, Hu Zhongli2,b* 1 German Dept. Guangdong University of Foreign Studies, Guangzhou, China 2 German Dept. Guangdong University of Foreign Studies, Guangzhou, China a [email protected] b* Corresponding author, [email protected] ABSTRACT Chinese food has its own historical heritage, and Overseas Chinese miss it, and foreigners are more and more accepting of Chinese food. Sichuan cuisine is one of the eight major cuisines in China. At present, there are some good researches on the translation of the names of Sichuan cuisine. This paper investigates ten Chinese restaurants in Britain and the United States, and two restaurants in Switzerland. It analyzes the common translation methods of Sichuan cuisine, and then comes to the conclusion that transliteration plus free translation is the best way to translate Sichuan cuisine, and the translation method of dish names with high differentiation and easy memory is used, which is convenient for Chinese dishes to go out in the context of globe business. Keywords: Sichuan cuisine, name, translation, skills 1. INTRODUCTION from almost all major cuisines, restaurant specialities and their cooking methods, and even Western food, entered Sichuan cuisine is one of the eight major cuisines in Sichuan. Not only did many famous Sichuan restaurants China and is renowned in China and abroad. It can be and chefs emerge, such as Lan Guangjian of Ronglan roughly divided into three branches, namely the Upper Paradise and Luo Guorong of Yi Zhi Shi, but a number of River Gang (Western Sichuan), the Small River Gang modern Sichuan masters emerged, and a relatively fixed (Southern Sichuan) and the Lower River Gang (Eastern division of labour emerged. -
House Specials Seafood Beverage
HOUSE SPECIALS P.G. Pungent Shrimp ........................................................................................... 12.75 (Tender Shrimp braised in light butter. Sautéed in a Sweet Pungent Sauce) Chicken Strips in Black Bean Sauce …………………………………………………………… .......... 10.05 Double Happiness……………………………………………………………………………………… .......... 12.75 Tangerine Beef …………………………………………………………………………………………… ... 10.05 Seafood Pan Fried Noodle ………………………………………………………………………… .......... 12.75 Sesame Triple Delight ………………………………………………………………………… ............ 12.55 Kung Pao Spicy Trio ……………………………………………………………………………… .......... 11.55 Three Ingredient Taste ……………………………………………………………………… .................. 11.55 Lemon Scallops ………………………………………………………………………………………………… .. 12.75 Black Pepper Steak ………………………………………………………………………………………………10.75 BBQ Pork With Vegetables ………………………………………………………………………............ 12.75 SEAFOOD P.G Pungent Scallops …………………………………………………………………………… .......... 12.75 Szechwan Scallops …………………………………………………………………………………… ...... 12.75 Scallops in Black Bean Sauce………………………………………………………………………… ....... 12.75 Imperial Scallops…………………………………………………………………………………………… ...... 12.75 Spicy honey shrimp ……………………………………………………………………………………….. 10.75 Imperial Shrimp……………………………………………………………………………………………........ 10.55 Szechwan Shrimp ………………………………………………………………………………………..... 10.55 Cashew Shrimp………………………………………………………………………………………… ........... 10.55 Sweet & Sour Shrimp……………………………………………………………………………................ 10.55 Kung Pao Shrimp ………………………………………………………………………………………...... 10.55 Shrimp -
Slaughter and Killing of Minority Farmed Species
Charity Registered in England & Wales No 1159690 Charitable Incorporated Organisation Technical Note No 25 Slaughter and Killing of Minority Farmed Species Summary The last twenty years or so have seen many big changes in British agriculture. The livestock sector in particular has had to change radically to adapt to new legislation, stricter production standards set by the customer and changes to the subsidy system. Some livestock farmers have diversified into the rearing of species not indigenous to the UK: these include the Asian water buffalo, North American bison, ostrich, camelids and species that lived here in ancient times, such as wild boar. As with domestic livestock, these animals are bred and reared for various reasons, the main ones being milk, meat and wool or fibre production. When slaughtering or killing these animals, it is highly likely that the slaughterman and/or veterinary surgeon will be presented with a number of challenges not normally experienced with domesticated livestock. It is essential that careful planning and preparation takes place before any attempt is made to slaughter or kill these animals. Humane Slaughter Association The Old School. Brewhouse Hill Wheathampstead. Herts AL4 8AN, UK t 01582 831919 f: 01582 831414 e: [email protected] w: www.hsa.org.uk Registered in England Charity No 1159690 Charitable Incorporated Organisation www.hsa.org.uk What are the minority farmed species in the UK? For the purposes of this leaflet, they are deer, ostrich, wild boar, water buffalo, bison and camelids (alpaca and llama). These all present meat hygiene and slaughter staff with new challenges due to physical and behavioural differences compared to traditional domestic livestock (cattle, sheep, goats, pigs and horses). -
Take a Look at the Bison Industry It’S Called the Bison Advantage Bison Today Represents One of the True Bright Spots in Other- Wise Uncertain Agricultural Economy
Take a Look at the Bison Industry It’s Called the Bison Advantage Bison today represents one of the true bright spots in other- wise uncertain agricultural economy. Prices paid to produc- ers for market-ready animals have been at strong, profitable prices for the past eight years. As more people discover the great taste and nutritional benefits of bison meat. Bison today can be found on the menu of white ta- blecloth restaurants, in adult casual establishments, in an increasing number of retail outlets, and in farmers’ markets. With strong market prices expected to con- tinue, bison ranching represents on of the real growth opportunities for those producers entering agriculture, and for those considering a transition from conventional commodity production. Getting started in farming and ranching is never cheap, but bison represents one of the lower cost start-up enterprises in agriculture. Proper fencing and facilities are required, but you won’t need expensive machinery and handling equipment. Forget about barns…bison love the outdoors in all types of weather. In fact, bison do just fine in conditions ranging from raging blizzards to blistering heat. And, you won’t suffer sleepless nights during calving season because buffalo calve naturally without human assistance. In short, bison are a perfect match for producers who still rely on off-farm income to support their efforts to get established; and for those producers who would prefer to focus on building their business rather than pulling calves or hauling feed. One major factor inhibits continued growth in the consumer marketplace: SUPPLY. New Bison Producers Needed! Market prices for mature bison have remained at historic highs for the past eight years as processors compete to keep foodservice and retail markets supplied. -
Genetic Variation of Mitochondrial DNA Within Domestic Yak Populations J.F
Genetic variation of mitochondrial DNA within domestic yak populations J.F. Bailey,1 B. Healy,1 H. Jianlin,2 L. Sherchand,3 S.L. Pradhan,4 T. Tsendsuren,5 J.M. Foggin,6 C. Gaillard,7 D. Steane,8 I. Zakharov 9 and D.G. Bradley1 1. Department of Genetics, Trinity College, Dublin 2, Ireland 2. Department of Animal Science, Gansu Agricultural University, Lanzhou 730070, Gansu, P.R. China 3. Livestock Production Division, Department of Livestock Services, Harihar Bhawan, Pulchowk, Nepal 4. Resource Development Advisor, Nepal–Australia Community Resource Management Project, Kathmandu, Nepal 5. Institute of Biology, Academy of Sciences of Mongolia, Ulaan Baatar, Mongolia 6. Department of Biology, Arizona State University, Tempe, AZ 85287–1501 USA 7. Institute of Animal Breeding, University of Berne, Bremgarten-strasse 109a, CH-3012 Berne, Switzerland 8. FAO (Food and Agricultural Organization of the United Nations) Regional Office for Asia and the Pacific, 39 Phra Atit Road, Bangkok 10200, Thailand 9. Vavilov Institute of General Genetics Russian Academy of Sciences, Gubkin str., 3, 117809 GSP-1, Moscow B-333, Russia Summary Yak (Bos grunniens) are members of the Artiodactyla, family Bovidae, genus Bos. Wild yak are first observed at Pleistocene levels of the fossil record. We believed that they, together with the closely related species of Bos taurus, B. indicus and Bison bison, resulted from a rapid radiation of the genus towards the end of the Miocene. Today domestic yak live a fragile existence in a harsh environment. Their fitness for this environment is vital to their survival and to the millions of pastoralists who depend upon them. -
Appetizers & Salads Traditional Balinese Soups Rice / Noodles Simply Grill Between Bread Asian Fares Curry
APPETIZERS & SALADS TRADITIONAL BALINESE RICE / NOODLES (n) Classic Caesar Salad 125 Ikan Goreng Bumbu Bali 190 Nasi Goreng (n) 200 (p) lettuce, parmesan, crisp bacon Fresh water fish rubbed with Balinese spices served with clear fish Fried rice with chicken, beef satay, prawn and (s)(n) anchovy and croutons broth, plecing kangkung and steamed jasmine rice omellete (n)(s) with grilled chicken 140 Ayam Betutu 225 Nasi Campur (n) 215 with grilled salmon fillet 160 Slow cooked baby chicken marinated in Balinese spices wrapped Sate lilit, spicy egg, braised chicken ,ikan sambal in banana leaf served with chicken matah, spicy beef, lawar served with Thai Beef Salad 150 soup, spicy coconut vegetables and steamed jasmine rice steamed rice and peanut crackers Tomato, mint leaves, cilantro, cucumber served with chili coriander dressing Bebek Goreng 235 Chicken Rice (n) 225 Balinese crispy duck served with plecing kangkung, sambal and Steamed chicken served with chicken broth, (n) Padang Chicken Salad 150 steamed jasmine rice light soy sauce , ginger, cucumber, chilli dip and Spicy grilled chicken, cucumber, tomato, carrot , fragrant Jasmine rice string bean and eggyolk peanut sauce Pork Ribs (n)(p) 240 Balinese marinated pork ribs served with steamed jasmine rice Mie Goreng (n) 200 (n) Vietnamese Spring rolls 160 and spicy aubergine Fried egg noodle with chicken, beef satay, prawn Prawn, rice vermicelli, carrot, lettuce, mint, basil, and omelette bean spout and sweet sour peanut dressing Pepes Ikan (n) 190 Snapper marinated with Balinese spices -
Committee on Infectious Diseases of Cattle, Bison, and Camelids
COMMITTEE ON INFECTIOUS DISEASES OF CATTLE, BISON, AND CAMELIDS Chair: James Evermann, WA Vice Chair: Chuck Massengill, MO Helen Acland, PA; Chris Ashworth, AR; Yugendar Bommineni, NM; Charlie Broaddus, VA; Charles Brown, II, WI; Beth Carlson, ND; Jim Collins, GA; Karen Conyngham, TX; Stephen Crawford, NH; Daniel Crowell, NV; Edward Dubovi, NY; Anita Edmondson, CA; James England, ID; Robert Fulton, OK; Dorothy Geale, ON; Dale Grotelueschen, NE; Thomas Hairgrove, TX; Rod Hall, OK; Del Hensel, CO; Floyd Horn, MD; Dennis Hughes, NE; David Hunter, MT; Paul Jones, AL; Bruce King, UT; John Lawrence, ME; James Leafstedt, SD; Howard Lehmkuhl, IA; Rick Linscott, ME; Pat Long, TN; Janet Maass, CO; Richard Mock, NC; Cheryl Nelson, KY; Jeanne Rankin, MT; Julia Ridpath, IA; Bill Sauble, NM; Nick Striegel, CO; R. Flint Taylor, NM; George Teagarden, KS; Susan Tellez, TX; Robert M. Temple, OH; Charles Thoen, IA; Kenneth Throlson, ND; Paul Virkler, NY; Annette Whiteford, CA; Brad Williams, TX; William Wilson, KS; George Winegar, MI. The Committee met on October 2, 2011 at the Adam’s Mark Hotel in Buffalo, New York, from 12:30 pm to 5:30 pm. There were 15 members and 29 guests present. Dr. Evermann welcomed the committee members, guests, and speakers and extended thanks for their attendance. An announcement was made about the 5th BVDV Symposia November 17 and 18, 2011 in San Diego. Dr. Evermann encouraged attendees to attend the symposium. MEMORIAL TRIBUTE TO BOB FROST, LONG-TIME LLAMA OWNER AND PAST PRESIDENT OF USAHA Karen Conyngham, International Llama Registry(ILA) representative to the US Animal Health Association (USAHA) Board of Directors and Dr. -
You Navigate a Complex World
PLANNING You navigate a complex world. Below is a list of important operational considerations sm Air Culinaire Worldwide is redefi ning business aviation when planning a trip into, within or out of China. catering globally. our commitment is to make your total CHINA GUIDE Avoid the unexpected. Manage expectations. experience simple and enjoyable, from ordering to delivery to dining to invoicing. A flight attendant’s guide to cuisine, hotels, airports, health, security, and country requirements in China. COUNTRY AIRPORT HOTELS SECURITY Be aware of the following Confi rm the following with your hotel Research the following information Confi rm the following information recommendations and requirements prior to booking: prior to your trip: prior to your trip: before operating to China: • Meets western standard for 4- and 5-star • Security considerations for city, including Your creativity and knowledge make the trip. • All crew arriving into the country with a • Airport operating hours accommodation tourist destinations, restaurants, and markets business aircraft must have a “C”-type visa • Ground handler hours of operation, • Depending on the destination, only local You have a simple mandate: make every trip successful – no matter what. The largest country in the world by population and second largest by GDP, China • Crew arriving commercially and departing meeting point, and phone numbers hotel options may be available • Areas in city that should be avoided And your job isn’t getting any easier. You have to manage stakeholders’ is both an important destination for general aviation (GA) traffi c, and it is home with a business aircraft need a “C”- and • Customs, immigration, and quarantine • Location • Secure transport options (note: public to a rapidly growing base of business aircraft operators.