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NOVEMBER 2015 Raising a Prodigy Starts with the Parents PAGE 92
COMIC RELIEF Vietnam’s Comic Book Industry Gets a Jumpstart PAGE 19 DINE WITH A VIEW Indulge in Japanese-Chinese Cuisine Overlooking the River PAGE 58 SAVAGE ISLAND Discover the Remotest Polynesian Island PAGE 80 WUNDERKIDS VIETNAM NOVEMBER 2015 Raising a Prodigy Starts With the Parents PAGE 92 Stories of the Sea 1 2 3 EVERYWHERE YOU GO Director XUAN TRAN Managing Director JIMMY VAN DER KLOET [email protected] Managing Editor CHRISTINE VAN [email protected] Deputy Editor JAMES PHAM This Month’s Cover [email protected] Location: Pullman Danang Beach Resort (www.pullman-danang.com) Associate Publisher KHANH NGUYEN [email protected] Editorial Intern ALEX GREEN Graphic Artist KEVIN NGUYEN [email protected] Located on Dong Khoi, the most beautiful street Staff Photographer NGOC TRAN [email protected] of Saigon, with balcony view to the Opera House For advertising please contact: NGAN NGUYEN [email protected] 090 279 7951 CHAU NGUYEN Our popular homemade style food and drinks [email protected] 091 440 0302 ƠI VIỆT NAM HANH (JESSIE) LE [email protected] NHÀ XUẤT BẢN THANH NIÊN 098 747 4183 Chịu trách nhiệm xuất bản: Giám đốc, Tổng biên tập HANNIE VO Nguyễn Xuân Trường [email protected] Biên tập: Quang Huy - Quang Hùng Thực hiện liên kết xuất bản: Metro Advertising Co.,Ltd 48 Hoàng Diệu, Phường 12, Quận 4 In lần thứ ba mươi hai, số lượng 6000 cuốn, khổ 21cm x 29,7cm Catina noodle Banana cake Lemongrass & Lime juice Catina drink Đăng ký KHXB: 2633 -2015/CXB/18-135/TN QĐXB số: 452/QĐ-TN General [email protected] Chế bản và in tại Nhà in Gia Định Nộp lưu chiểu tháng 11/2015 Inquiries [email protected] Website: www.oivietnam.com Welcome in. -
Greater China Consumer - Food Services
6 March 2020 Greater China EQUITIES Greater China Consumer - Food services Inside Look forward to 2021 HK/China consumer valuation table 2 Key points Restaurants 4 Restaurant remains fragmented but hot pot remains popular. Condiments 7 Leading condiment players keep consolidating with pricing power. Restaurant GPM to normalize in 2H20, Initiate on Haidilao and Angel Yeast. Haidilao, Fuling Zhacai and Angel condiment price hikes in the cards 13 Yeast are our top picks. The China restaurant and condiment industries are in the sweet spot with likely Restaurants high-single-digit growth over the next three years. With rising health Haidilao (6862 HK) 16 consciousness and brand awareness, we expect the branded names will consolidate the market share. We are initiating coverage of Haidilao and Angel Yum China Holdings (YUMC US) 43 Yeast. Along with Fuling Zhacai, they are our top picks in this sector. We believe Xiabuxiabu Catering (520 HK) 47 Haidilao’s high valuation is justified by fast store expansion and high-quality Gourmet Master (2723 TT) 52 mgmt. Fuling’s channel inventory destock is coming to the end, and we expect it will resume growth from new channels and new products. For Angel Yeast, we expect overseas expansion and Yeast Extract will drive sales growth and margins Condiments will expand on price hikes, better product mix and higher operating efficiency. Fuling Zhacai (A-Share) (002507 CH) 57 Restaurant remains fragmented but hot pot remains popular Angel Yeast (A-Share) (600298 CH) 76 China’s restaurant sector will see a material NP impact in 1H20 as many restaurants have faced temporary store closures amid COVID-19. -
CHINESE CHINESE JAPANESE JAPANESE Appetizer Chef’S Specialties Appetizer Entrees from Sushi Bar C1
CHINESE CHINESE JAPANESE JAPANESE Appetizer Chef’s Specialties Appetizer Entrees from Sushi Bar C1. Spring Roll (2) 5.75 C25. Mongolian Beef or Chicken 15.95 J1. Gyoza 7.25 All entrees served with miso soup (dine-in only) Spring roll filled with vegetable, served with house special sauce. Shrimp 16.95 Meat and vegetable dumpling, served steamed or pan fried. J32. Sushi Regular E (6 pcs spicy tuna maki) 21.95 C2. Scallion Pancakes 6.95 Tender beef with onion, scallions and assorted vegetable in a special sauce, J2. Crispy Calamari Y 15.95 2 pcs salmon, 1 pc tuna, shrimp, octopus, white fish. served on a sizzling platter. Lightly breaded and fried with peppery flavor E C3. Crab Rangoon 9.50 J33. Sushi Deluxe 30.95 6 California maki, 2 pcs yellowtail, 1 pc salmon, tuna, eel, octopus, squid, Delicate natural crab meat mixed with cream cheese, minced onion, C26. Rosie Shrimp and Scallops Y 18.50 J3. Peppery Crispy Soft Shell Crab / Scallops Y 18.95 mackerel, flying fish roe, shrimp. wrapped in a crispy egg roll skin. Shrimp and scallops sauteed with light vegetable in our special brown sauce. Lightly breaded and stir fried with garlic, fresh peppers, salt and ground black pepper flavor. E C4. Crispy Chicken Wings or Spicy 10.50 C27. Black Pepper Chicken or Beef Y 15.95 J34. Sushi Super Deluxe 37.95 6 California maki, 2 pcs salmon, 2 pcs yellowtail, 2 pcs tuna, 1 pc octopus, Lightly breaded with garlic and ginger flavor, served with sweet sauce. Shrimp 16.95 J4. -
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. -
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. -
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ISABEL SUN CHAO AND CLAIRE CHAO REMEMBERING SHANGHAI A Memoir of Socialites, Scholars and Scoundrels PRAISE FOR REMEMBERING SHANGHAI “Highly enjoyable . an engaging and entertaining saga.” —Fionnuala McHugh, writer, South China Morning Post “Absolutely gorgeous—so beautifully done.” —Martin Alexander, editor in chief, the Asia Literary Review “Mesmerizing stories . magnificent language.” —Betty Peh-T’i Wei, PhD, author, Old Shanghai “The authors’ writing is masterful.” —Nicholas von Sternberg, cinematographer “Unforgettable . a unique point of view.” —Hugues Martin, writer, shanghailander.net “Absorbing—an amazing family history.” —Nelly Fung, author, Beneath the Banyan Tree “Engaging characters, richly detailed descriptions and exquisite illustrations.” —Debra Lee Baldwin, photojournalist and author “The facts are so dramatic they read like fiction.” —Heather Diamond, author, American Aloha 1968 2016 Isabel Sun Chao and Claire Chao, Hong Kong To those who preceded us . and those who will follow — Claire Chao (daughter) — Isabel Sun Chao (mother) ISABEL SUN CHAO AND CLAIRE CHAO REMEMBERING SHANGHAI A Memoir of Socialites, Scholars and Scoundrels A magnificent illustration of Nanjing Road in the 1930s, with Wing On and Sincere department stores at the left and the right of the street. Road Road ld ld SU SU d fie fie d ZH ZH a a O O ss ss U U o 1 Je Je o C C R 2 R R R r Je Je r E E u s s u E E o s s ISABEL’SISABEL’S o fie fie K K d d d d m JESSFIELD JESSFIELDPARK PARK m a a l l a a y d d y o o o o d d e R R e R R R R a a S S d d SHANGHAISHANGHAI -
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/). -
Better Chinese Cuisine for the Belt and Road People's Connectivity
Advances in Social Science, Education and Humanities Research (ASSEHR), volume 180 2018 International Conference on Education Science and Social Development (ESSD 2018) Better Chinese Cuisine for the Belt and Road People’s Connectivity: A Zhejiang Story Shiming Tang, Jingmin Zhang*, Changjuan Guo, Wenjie Ge Hangzhou Normal University Hangzhou, Zhejiang, China *Eamil: [email protected] Abstract-Chinese food is the manifestation of Chinese of the people. It is worth exploring and studying. traditional culture, and recognized by the world gradually. In Chinese culture, unique flavor, low price by Europe The popularity of Chinese food shows the unique charm of and other countries like the United States in 2014, Chinese traditional culture. But there are still many problems according to "times weekly survey, Chinese food in the to be solved in the process of Chinese food going to the world. shopping list of Americans during the Christmas season Therefore, this paper puts forward the following views: (1) Promoting and highlighting food culture actively; (2) ranked second after the United States movie tickets. Improving overseas Chinese food developing research and Fortune magazine 2014 < >" 100 things "Americans are ensuring quality; (3) Integrating excellent resources and most proud of the Chinese takeout, among them. Zuo achieving win-win cooperation; (4) Connecting with Zongtang chicken, Pan-Fried Meat Dumplings, Spring international mainstream and promoting cultural exchange. rolls, fried rice is popular. In the current number of In addition, Zhejiang Federation of overseas Chinese restaurants in the United States is 5~6 million, more than organized the "Ten thousand overseas Chinese restaurants to the sum of McDonald's, Wendy's and Burger King fast- tell the good Story of China", to help overseas Chinese food chains. -
Chinese Japanese Japanese Chinese
CHINESE CHINESE JAPANESE JAPANESE Appetizer Chef’s Specialties Appetizer Entrees from Sushi Bar C1. Spring Roll (2) 4.95 C25. Mongolian Beef or Chicken 12.95 J1. Gyoza 5.95 All entrees served with miso soup (dine-in only) Spring roll filled with tofu and vegetable, served with house special sauce. Shrimp 14.95 Meat and vegetable dumpling, served steamed or pan fried. J32. Sushi Regular E (6 pcs spicy tuna maki) 17.95 C2. Scallion Pancakes 4.95 Tender beef with onion, scallions and assorted vegetable in a special sauce, J2. Crispy Calamari Y 10.95 2 pcs salmon, 1 pc tuna, shrimp, octopus, white fish. served on a sizzling platter. Lightly breaded and fried with peppery flavor E C3. Crab Rangoon (8) 7.95 J33. Sushi Deluxe 25.95 6 California maki, 2 pcs yellowtail, 1 pc salmon, tuna, eel, octopus, squid, Delicate natural crab meat mixed with cream cheese, minced onion, wrapped in a C26. Rosie Shrimp and Scallops Y 15.95 J3. Peppery Crispy Soft Shell Crab / Scallops Y 13.95 mackerel, flying fish roe, shrimp. crispy egg roll skin. Shrimp and scallops sauteed with light vegetable in our special brown sauce. Lightly breaded and stir fried with garlic, fresh peppers, salt and ground black pepper flavor. E C4. Crispy Chicken Wings or Spicy 7.95 C27. Black Pepper Chicken or Beef Y 12.95 J34. Sushi Super Deluxe 33.95 6 California maki, 2 pcs salmon, 2 pcs yellowtail, 2 pcs tuna, 1 pc octopus, Lightly breaded with garlic and ginger flavor, served with sweet sauce. -
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. -
(888) 364-4768 Website: Flip Book Index
(888) 364-4768 Website: www.dnigroup.com Flip Book Index SUSHI EBI Crane Bay® Pacific White Sushi Ebi .................................................. 4-5 Maneki® Pacific White Sushi Ebi ...................................................... 6-7 Maneki® Value Pacific White Sushi Ebi ............................................. 8-9 Crane Bay® Ikejime Sushi Ebi ....................................................... 10-11 NOBASHI EBI Crane Bay® Black Tiger Nobashi Ebi ............................................. 12-13 Crane Bay® Pacific White Nobashi Ebi ......................................... 14-15 Maneki® Pacific White Nobashi Ebi ............................................. 16-17 Maneki® Value Pacific White Sushi Ebi ......................................... 18-19 SOFT SHELL CRAB Crane Bay® Mangrove Soft Shell Crab .......................................... 20-21 FIN FISH Crane Bay® Sashimi Grade Chilean Atlantic Salmon .................... 22-23 Sashimi Grade Norwegian Atlantic Salmon ................................. 24-25 Sashimi Grade Cold Smoked Atlantic Salmon .............................. 26-27 Crane Bay® Sashimi Grade Yellowtail “Katsu Hamachi” ............... 28-29 Crane Bay® Sashimi Grade Yellowfin Saku ................................... 30-31 Crane Bay® Sashimi Grade Yellowfin Crazy-Cut & Tuna Strips ...... 32-33 Maneki® Broiled Eel “Unagi Kabayaki” ........................................ 34-35 Flip Book Index (continued) JAPANESE APPETIZERS Tezukuri® Shrimp Tempura ..........................................................