A La Carte Menu
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
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. -
Irasshaimase (Welcome) Yatai Is an Lzakaya, a Place to Gather with Friends and Family to Eat and Drink at Leisure
Irasshaimase (Welcome) Yatai is an lzakaya, a place to gather with friends and family to eat and drink at leisure. A selection of dishes are chosen by your group to share (please forget the usual western custom of ordering your own entrée and main).The greatest benefits of dining this way are; that you experience a variety of tastes, everyone eats together, and you can keep ordering and trying different dishes at your own pace. If something was particularly enjoyable, just ask the wait staff to order again. You each have your own small plate to eat from and a menu remains on your table for further ordering. The Japanese culture believes that you should never have alcohol without food. Our menu is selected with this in mind. Stay a while, relax, enjoy a sake and have an lzakaya experience. Douzo funiki wo otanoshimi kudasai “We thank you for your custom and hope you enjoy the atmosphere.” Your hosts: Atsushi and Barbara Taniyama 316 Featherston Street Palmerston North Phone/Fax 06 356 1316 www.Yatai.co.nz, [email protected]. We proudly serve only free range meats and eggs 100% Cold Dishes Sashimi $27 A selection of the freshest raw fish available Beef Tataki $23 A block of NZ farmed steak, sliced & served with crushed garlic, dipping sauce & salad Norimaki Sushi $22 - 10 pc pre-rolled sushi Tekkamaki • Teriyaki free range chicken $22 Raw tuna norimaki • Cold smoked salmon sushi. Can substitute raw • Mixed (1/2 Chicken, 1/2 Salmon) salmon if tuna is not available Tuna Tataki $26 A block of • Vegetarian fresh tuna, seared, cooled, sliced -
FIC-Prop-65-Notice-Reporter.Pdf
FIC Proposition 65 Food Notice Reporter (Current as of 9/25/2021) A B C D E F G H Date Attorney Alleged Notice General Manufacturer Product of Amended/ Additional Chemical(s) 60 day Notice Link was Case /Company Concern Withdrawn Notice Detected 1 Filed Number Sprouts VeggIe RotInI; Sprouts FruIt & GraIn https://oag.ca.gov/system/fIl Sprouts Farmers Cereal Bars; Sprouts 9/24/21 2021-02369 Lead es/prop65/notIces/2021- Market, Inc. SpInach FettucIne; 02369.pdf Sprouts StraIght Cut 2 Sweet Potato FrIes Sprouts Pasta & VeggIe https://oag.ca.gov/system/fIl Sprouts Farmers 9/24/21 2021-02370 Sauce; Sprouts VeggIe Lead es/prop65/notIces/2021- Market, Inc. 3 Power Bowl 02370.pdf Dawn Anderson, LLC; https://oag.ca.gov/system/fIl 9/24/21 2021-02371 Sprouts Farmers OhI Wholesome Bars Lead es/prop65/notIces/2021- 4 Market, Inc. 02371.pdf Brad's Raw ChIps, LLC; https://oag.ca.gov/system/fIl 9/24/21 2021-02372 Sprouts Farmers Brad's Raw ChIps Lead es/prop65/notIces/2021- 5 Market, Inc. 02372.pdf Plant Snacks, LLC; Plant Snacks Vegan https://oag.ca.gov/system/fIl 9/24/21 2021-02373 Sprouts Farmers Cheddar Cassava Root Lead es/prop65/notIces/2021- 6 Market, Inc. ChIps 02373.pdf Nature's Earthly https://oag.ca.gov/system/fIl ChoIce; Global JuIces Nature's Earthly ChoIce 9/24/21 2021-02374 Lead es/prop65/notIces/2021- and FruIts, LLC; Great Day Beet Powder 02374.pdf 7 Walmart, Inc. Freeland Foods, LLC; Go Raw OrganIc https://oag.ca.gov/system/fIl 9/24/21 2021-02375 Ralphs Grocery Sprouted Sea Salt Lead es/prop65/notIces/2021- 8 Company Sunflower Seeds 02375.pdf The CarrIngton Tea https://oag.ca.gov/system/fIl CarrIngton Farms Beet 9/24/21 2021-02376 Company, LLC; Lead es/prop65/notIces/2021- Root Powder 9 Walmart, Inc. -
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. -
Tel: 021 - 4840008 Step4
Hot Bento € 6.99 Salad Wakame salad Japanese seaweed salad €3.99 Japanese Beef Curry Thinly sliced beef served with japanese curry Chicken katsu Salad €6.99 sauce and rice Breaded chicken breast with sweet chilli sauce, seasoned rice and mixed salad Japanese Chicken Curry Eda Mame Japanese young soy beans €3.99 Chicken breast served with japanese curry sauce and rice Salmon Teriyaki Salad €6.99 Pan fried salmon with teriyaki sauce, sesame seeds and mixed salad Tofu Pumpkin Curry Roast pumpkin , potato , onion , aubergine , Ebi Mayo Salad €6.99 carrots and fried tofu served with japanese curry Steamed King Prawns with mixed salad and sauce and rice wasabi mayo sauce Grilled Tofu Salad €4.50 Chicken Teriyaki Grilled tofu with mixed salad and home made Chicken thigh meat served with seasonal sesame dressing. vegetables and teriyaki sauce Beef Don Buri Thinly sliced marinated beef served with stir fried vegetables and rice Extra Custom Ramen Bowl Steamed Rice €2.00 Miso Soup €2.00 Step1. Choose Your Noodle €2.00 Vegetarian Miso Soup €2.00 Ramen Noodle Wasabi €0.50 Udon Noodle Ginger €0.50 Rice Noodle Soy Sauce S (€0.10 ) L (€0.50) Wasabi Dressing €2.00 Step 2. Choose Your Protein Teriyaki Sauce €1.50 Chicken €2.99 Beef €2.99 Sweet Chilli Sauce €1.50 Seafood €3.99 Seafood Mix €3.99 Beancurd €2.00 Boiled Egg €1.00 Chilli Oil €1.50 Step 3. Choose Your Veggies €1.00 (Each) Pak Choi Carrots Bamboo Shoot Beansprouts Drink Tel: 021 - 4840008 Step4. Choose Your Broth €2.00 Mangajo Green Tea €2.80 8B Anglesea Street, Cork City Miso Broth Aloe Juice €2.50 Vegetarian Miso Broth Ice Tea €2.00 Chicken Broth Green Tea €2.00 Opening Hours Coke / Diet Coke €1.20 Monday - Sunday 12pm - 9pm Step5. -
Kitchen Side
KITCHEN SIDE OLD FASHION BEIJING SOUP |tofu, bamboo, carrot, 4,20 egg, shitake D A WONTON SOUP|homemade Wan Tan with Pork and coriander, L 4,90 mushroom, pak Choi, egg pancake stripes A S tofu,pak choi and mushroom 3,90 + TOFU SOUP | P CHINACY SALAD |tofuskin with carrot and paprika U 4,90 Edamame, Fungus O S SEAWEED SALAD SHANGHAI STYLE | 5,20 pickled seaweed GUA BAO BAO ZI THE CLASSIC PORK 4,50 XIAO LONG BAO (3 pcs.) 5,90 braised pork belly, cucumber, carrot, peanuts, pickled soup dumplings with pork vegetables JIANG BAO (3 pcs.) 6,20 CRISPY CHICKEN 4,50 porkbelly with fermented soybeanpaste CAI BAO (3 pcs.) 6,20 crispy chicken, cucumber, carrot, red cabbage, homemade Mayo smoked tofu with pak choi and shitake VEGGIE 4,50 CHA SIU BAO (3 pcs.) 6,20 grilled pork with cantonese BBQ sauce eggplant, crispy cracker, szechuan sauce, carrot BAO ZI TRIO (3 psc.) 6,20 1 psc.Jiang Bao,1 psc.Cai Bao und 1 psc.Cha Siu Bao Some of our food contains allergens. Please speak to a member of staff or more information. All prices are in Euros including VAT. TAPAS/SIDE DISHES OH! HONEY WINGS 6,20 chickenwings with homemade honey sauce POPCORN CHICKEN 6,80 crispy chicken balls with homemade Mayo KIMCHEESY RICE BALL (3 pcs.) 6,20 Kimchi,Gouda,Rice,Sesam and Homemade figs Mayonnaise CHILI & PEPPER CHICKEN 6,80 chicken thighs with cucumber, szechuan pepper, chili sauce and peanuts CHINACY NOODLES 5,90 homemade noodle with onion oil, roasted onions and soy sauce egg DAN DAN DON 5,90 porkbelly ,shitake,carrot with fermented soybeanpaste ,Kewpie Mayo,Yuk Song,Rice -
38 Whitworth Street Manchester M1 3NR 0161 279 0022
36 - 38 Whitworth Street Manchester M1 3NR 0161 279 0022 www.samsi.co.uk FOOD ALLERGIES AND INTOLERANCES PLEASE SPEAK TO A MEMBER OF STAFF ABOUT THE INGREDIENTS IN YOUR MEAL WHEN PLACING YOUR ORDER Banquets Recommended for anyone new to Japanese Cuisine. The banquet offers the perfect combination of popular dishes and great value. Prices are per person for a Minimum of 2 persons. Vegetarian Deluxe £19.95 4 Pieces Vegetarian Sushi Mixed Vegetable Tempura Mushroom Katsu in breadcrumbs with savoury Tonkatsu Sauce Teriyaki Ginger & Schichimi Chilli Vegetables Taste of Japan £24.50 4 Pieces Chef’s Choice Sushi Mixed Chicken & Vegetable Tempura Schichimi Chilli and Garlic Seabass Yakitori Chicken & Leek Skewers Samurai Feast £29.95 6 Pieces Chef’s Choice Norimaki and Sushi Mixed Tempura Crispy Chicken Wings Shichimi Sirloin Steak Yakitori Chicken & Leek Skewers Teriyaki Salmon All banquets served with Miso Soy Bean Soup to start, rice and an Iced Cream Dessert Sushi A variety of freshly prepared Sushi - It’s what you came for! 10 PIECE PLATTER Mixed Vegetarian Sushi (V) £8.95 Sushi and Norimaki £9.95 Sushi and Sashimi £11.95 Sushi, Sashimi & Norimaki £13.95 Mixed Sashimi £14.95 Pick yr n2 Pieces Tomago £3.25 Ika (Squid) Nigi£3.95 Smoked Salmon Sushi £3.50 Saba (Mackeral) £3.95 Avocado £3.50 Ikura (Salmon Roe) £4.95 Suzuki (Seabass) £3.50 Sake (Salmon) £3.95 Inari (Sweet fried Tofu) £3.50 Ebi (Prawns) £3.95 Tako (Octopus) £4.50 Maguro (Tuna) £4.95 Hamachi (Yellow Tail) £5.95 Unagi (Eel) £4.95 Nigiri NORIMAKI ROLLS SASHIMI 8 Pieces 6 Pieces Kappa -
NOVEMBER 2020 Page
PRODUCT LIST TAKO FOODS s.r.o NOVEMBER 2020 For orders email: [email protected] Page 1/7 Tel: 773 027 776 (ENG), 777 926 495 (CZE) Item No. Item Description UoM RICE PRODUCTS 08930 Hakumaki Sushi rice 10 kg 10 kg 303013A Rice flour 400g 400g 839-840 Shiokoji 220g 220g CH16032 Rice Paper 22cm Round Spring-Roll 400g 400g J1371A Malted Rice - Kome Kouji 200g 200g J3100 Rice Toyama Koshihikari 5kg 5kg J3101 Rice Toyama Koshihikari 1 kg 1kg J3102 Toyama Koshihikari Funwari Gohan rice 200g 200g J3104 Rice Akitakomachi 5 kg 5kg J4075 Thai Jasmine Rice 25 kg 25kg YTK019 Koshi Yutaka Premium Rice 5 kg 5kg YTK023G Yutaka Sushi Rice 500g 500g YTK033 Brown rice 10kg 10kg NORI & SEAWEED 17164 Dashi Konbu Dried Kelp (Akaya) 1 kg 1kg CN-11-1 Chuka Wakame Seaweed salad 1kg 1kg K1131 Yamanaka Tokuyo Mehijiki - Dry Hijiki Seaweed 25g 25g K1450B Powdered Seaweed Aonori Premium Grade 100g 100g K1619 Seaweed Ogo Nori 500g K1628 Shredded Seaweed Kizami Nori 50g K1697WR Kaiso Mix 100g WR 100g K1703 Ariake Yaki Bara Nori Seaweed Grade A 100g 100g K2903 Seaweed Tosaka Blue 500g K2904 Seaweed Tosaka Red 500g K2905 Seaweed Tosaka White 500g K3214 Kelp Yama Dashi Konbu (Sokusei) 1kg K3217B Kelp Ma Konbu (Hakodate) 500g K3261A Hijiki Seawood - Me Hijiki 1kg K33021 Seaweed - Yakinori Aya Full Size 125g/50sheets K3305 Sushi nori full sheets 100/230G 230g/100sheets K3306 Sushi nori half sheets 100/125g 125g/100sheets K3313 Kofuku nori Seasoned seaweed Ajitsuke Nori Ohavo 8Pkt 24g K3314 Seasoned seaweed sesame nori chips 8G 30/8g K3340 Seaweed Yakinori Miyabi full -
Board of Directors
HAWAII FOODBANK Board of Directors BOARD OFFICERS Mark Tonini Ashley Nagaoka Jason Haaksma Hawaii Foodservice Alliance Hawaii News Now Enterprise Holdings Jeff Moken Chair Jeff Vigilla Patrick Ono Michelle Hee Hawaiian Airlines Chef Point of View Matson Inc. ‘Iolani School Christina Hause James Wataru Tim Takeshita Ryan Hew First Vice Chair United Public Enterprise Holdings Hew and Bordenave LLP Kaiser Permanente Workers Union, AFSCME Local 646 Beth Tokioka Blake Ishizu David Herndon Kaua‘i Island Utility Hawaii Foodservice Second Vice Chair Jason Wong Cooperative Alliance Hawaii Medical Service Sysco Hawaii Association Sonia Topenio Crystine Ito Lauren Zirbel Bank of Hawaii Rainbow Drive-In James Starshak Hawaii Food Industry Secretary Association Laurie Yoshida Woo Ri Kim Community Volunteer Corteva Agriscience Girl Scouts of Hawai‘i EXECUTIVE Neill Char PARTNERS BOARD ALAKA‘I Reena Manalo Treasurer YOUNG LEADERS HDR Inc. First Hawaiian Bank Chuck Cotton iHeartMedia Toby Tamaye Del Mochizuki Ron Mizutani Chair UHA Health President & CEO Dennis Francis AT Marketing LLC Insurance Hawaii Foodbank Honolulu Star-Advertiser Hannah Hyun Nicole Monton BOARD OF DIRECTORS D.K. Kodama Marketing Committee MidWeek D.K. Restaurants Chair Scott Gamble Good Swell Inc. Jay Park LH Gamble Co. Katie Pickman Park Communications Hawaii News Now Christina Morisato Terri Hansen-Shon Events Committee Chair Kelly Simek Terri Hansen & EMERITUS Hawaiian Humane Society KHON2 Associates Inc. ADVISORY BOARD Maile Au Randy Soriano Denise Hayashi Cindy Bauer University of Hawaii The RS Marketing Yamaguchi Surfing the Nations Foundation Group Hawaii Wine & Food Festival Jade Moon Kelsie N. Cajka Kai Takekawa Community Volunteer Blue Zones Project – Zephyr Insurance Peter Heilmann Hawaii Co. -
Sichuanc Ookery
Simple Cooking ISSUE NO. 79 Annual Food Book Review FOUR DOLLARS SSICHUAN CCOOKERY Fuchsia Dunlop (Michael Joseph, £20, 276 pp.). In 1994, Fuchsia Dunlop went to the provincial capital, Chengdu, to study at Sichuan University. But she al- ready knew that her real interest was that area’s cook- ing, a subject that might not have been taught where she was officially enrolled but certainly was at a nearby short-listed famous cooking school, the Sichuan Institute of Higher SOUTHERN B ELLY: THE U LTIMATE F OOD L OVER’S C OMPANION Cuisine. So, one sunny October afternoon, she and a TO THE SOUTH, John T. Edge (Hill Street, $24.95, 270 college mate set out on bicycles to find it. pp.). Although the phrase might lend itself to misread- We could hear from the street that we had arrived. Fast, ing, I mean nothing but respect (and refer to nothing but regular chopping, the sound of cleavers on wood. Upstairs, culinary matters) when I call John T. Edge “The Mouth in a plain white room, dozens of apprentice cooks in white of the South.” There are reasons beyond this book say overalls were engrossed in learning the arts of sauces. this, but—so far as supporting evidence is required—it Chillies and ginger were being pulverized with pairs of will certainly do. In these pages you will not only be taken cleavers on tree-trunk chopping-boards, Sichuan to the most interesting and plainly best Southern eater- peppercorns ground to a fine brown powder, and the students scurried around mixing oils and spices, fine- ies, no matter how lowly or obscurely located, but you tuning the flavours of the rich dark liquids in their will learn pretty much all there is to know about them crucibles. -
EWC/EWCA 50Th Anniversary International Conference 2010 Honolulu, Hawai‘I | July 2 –5, 2010
Leadership and Community Building in the Asia Pacific Region EWC/EWCA 50th Anniversary International Conference 2010 Honolulu, Hawai‘i | July 2 –5, 2010 Hosted by the East-West Center and the East-West Center Association We are proud to support the East-West Center, commemorating fifty years of collaboration, expertise and leadership. ALA MOANA CENTER HYATT REGENCY WAIKIKI ROYAL HAWAIIAN HOTEL HILTON HAWAIIAN VILLAGE WHALERS VILLAGE THE SHOPS AT WAILEA WWW.TORIRICHARD.COM EWC/EWCA 50th Anniversary International Conference 2010 Honolulu, Hawai‘i | July 2 –5, 2010 Leadership and Community Building in the Asia Pacific Region Contents Welcome Letters 2 Overview Summary of Conference Schedule 6 East-West Center Day – Open House 9 Detailed Conference Schedule 11 Distinguished Alumni Awards 24 Outstanding Volunteer Awards 26 Outstanding Chapter Awards 27 East-West Center Association Makana Award 27 Co-chairs and Members of Conference Committee & Honor Roll 28 You Can Help Celebrate Our 50th Year 32 East-West Center Association (EWCA) Alumni Scholarship Fund 33 Sponsors 35 Conference Participants 36 Panel Presenters and Moderators 49 Past EWC/EWCA Conferences and Events 56 East-West Center Campus Location Map 57 Hawai‘i Convention Center Maps 58 2 3 1601 East-West Road Honolulu, Hawai‘i 96848-1601 Tel: 808.944.7103 Fax: 808.944.7106 EastWestCenter.org July 2, 2010 Office of the President Dear East-West Center Alumni, Associates, and Friends: Welcome to our Golden Jubilee Conference! The conference committee has planned events that will celebrate the Center’s 50th Anniversary, invoke memories, provide us with new opportunities to build bridges across Asia Pacific cultures and to focus on significant issues in the region. -
Foundation Build Your
May + June 2014 www.kcourhealthmatters.com Build Your Health Firmon a FoundationTaking care of your bones and joints is one of the best things you can do for your body. Arthritis Type Conditions Impact Millions of People GET SMART — GRILL HEALTHY! Win Your Kids’ Heart — Make Summer FUN Still feeling chronic pain from your injury or surgery? Anyone can have chronic pain. Sometimes surgery, an injury, or an accident can result in chronic nerve pain. Nerve pain is often described as a shooting, burning or stabbing sensation. Some of the incidents that can result in this type of nerve pain include: Injuries Surgeries Accidents Falls Burns Our clinic is conducting a clinical research study to examine the safety and effectiveness of an investigational medication in reducing chronic nerve pain when compared with placebo (inactive substance). To find out more, please contact us at the number below. Kansas City Bone & Joint Clinic Call (Mon-DivisionFri): of913 Signature-381 Medical-5225 Group extof KC, PA351 10701 Nall Ave., Suite 200, Overland Park, KS 66211 207611 Study Flyer v1.0 US (English) 16July13 Phone:Contact (913) 381person:-5225 extJean 351 StudyDavidson Nurse | ClinicalR [email protected] Contents VOL. 9, ISSUE 3 DEPARTMENTS 12 CAREER SPotLIGHT Career Opportunities in Health Services Administration By OHM Staff Health administration positions are forecast to grow quickly over the next ten years. 20 HEALTH What Are Arthritic and Rheumatic Diseases? By OHM Staff According to the Centers for Dis- ease Control (CDC), 22.7 million 16 (9.8% of all adults) have arthritis and arthritis-attributable activity COVER STORY limitations.