DOCSLIB.ORG

Dinner Menu SOUPS

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Dinner Menu SOUPS Dinner Menu SOUPS Soup of the Day - $ 3.95 Hot and Sour Soup - $ 4.25 Wor Won Ton Soup - $ 4.95 Ox Tail Soup - $ 5.95 STARTERS Pot-Stickers $ 5.95 Shanghai Spring Rolls $ 3.95 Mooshu with Chicken or Pork $ 5.95 Sesame Shrimp Roll $ 6.95 Minced Squab Lettuce Cups $ 8.95 Savory minced squab and pork tenderloin, served with hoisin sauce Soft-Shell Crab Rice Paper Wrap $ 8.95 Grilled Lamb Chops $ 8.95 Grilled Santa Barbara Prawns - MKT Limited availability PROVINCIAL FAVORITES Double-Braised Scallop Hot Pot - $11.95 Whole sea scallops seared, then simmered with garlic oyster sauce in a sealed clay pot Cantonese Pulled Chicken - $ 9.95 Tossed with salted, five spice dressing Julienne Fresh Abalone - $13.95 Sautéed with egg whites, silver bean sprouts and hot house chives Steamed Crab with Sticky Rice Stuffing - $23.95 A whole cracked crab, steamed over a bed of seasoned rice stuffing Fish and Calamari Balls - $10.95 Braised in a aged oyster sauce Lotus-Wrapped Pork Ribs - $9.95 A lakeside favorite, steamed with five spice and chopped garlic Simmered Fu Chiu - $11.95 Rolled tofu, flavored with chicken, Chinese ham and green beans Dragon Well Shrimp - $11.95 Wok-tossed shrimp, infused with a mild Chinese green tea flavor BEEF, PORK & POULTRY Gobo Beef - $11.95 Sirloin cubes wok-tossed with gobo julienne and Asian basil Orange Beef - $ 9.95 Black Pepper Beef Medallions - $10.95 King Du Pork Chops - $9.95 Smothered in a sweet and tangy citrus red sauce Spicy Home Style Pork Julienne - $ 9.95 Wok-tossed with sliced bean curd and fresh chilies Tea Smoked Duck (Half) - $15.95 Served with mor mor pancakes, shredded scallions and hoisin sauce Plum-Orange Braised Leg of Duck - $9.95 Cantonese Roast Duck (Half) - $12.95 Hot Braised Chicken - $9.95 Marinated and wok-tossed in a mildly spicy sweet chili reduction Chicken with Black Bean Sauce - $9.95 Kung Pao Chicken - $9.95 Authentic Szechwan preparation with fire roasted chilies FISH & SHELLFISH Steamed Whole Fish - MKT San Pan Tiger Prawns - $13.95 Pan-seared prawns in the shell with aged soy sauce, garlic and shallots Walnut Prawns - $13.95 Butterflied prawns dressed with sesame mayonnaise and honey-glazed walnuts Tomato Onion Scallops - $11.95 Spicy Dungeness Crab with Peppercorn - $23.95 Manila Clams with Black Bean Sauce - $9.95 Lobster Macau - MKT A whole cracked lobster, swathed in a lightly curried caper-butter sauce Lobster and Vermicelli Clay Pot - MKT Emperor's Seafood Stew - $28.95 Sun-dried abalone, fish maw and supreme sea cucumber simmered together in a superior broth TOFU & VEGETABLES Pan-Seared Tofu Squares - $8.25 Ma Po Tofu - $6.95 Sautéed Lotus Root - $6.95 Thinly sliced root of lotus in an sweet and pungent sauce Sautéed Farm Fresh Greens - $8.95 Wrinkled String Beans - $8.25 High flame wok-tossed with a tarragon-like fresh Chinese herb Three Mushrooms in Oyster Sauce - $8.95 Stuffed Peppers in Black Bean Sauce - $6.95 Bell and chili peppers with fresh shrimp stuffing Snow Pea Leaves with Roasted Garlic - $12.95 CLAY POT RICE & CONGEE Black Bean Spare Ribs Rice - $9.95 Ginger Mushroom Chicken Rice - $9.95 Sausage Duck Confit Rice - $10.95 Fu-Jian Abalone Porridge - $9.95 Preserved Egg Porridge - $6.95 Fong Ton Porridge - $8.95 RICE Cantonese Sausage Fried Rice - $10.95 With egg whites and thinly sliced Chinese broccoli stems Fu Chow Fried Rice - $11.50 Sautéed with mixed seafood in a light scallion gravy Cantonese Curry Beef Brisket Stew - $8.95 Yung Chow Fried Rice - $8.95 With BBQ pork, shrimp and green onions Shrimp Fried Rice - $9.95 Chicken Fried Rice - $7.50 Night Market Fried Rice - $8.95 Sliced beef, tossed with fresh Thai chilies, bean sprouts and diced tomatoes Pineapple Seafood Fried Rice - $10.50 NOODLES Szechwan Beef Noodle Soup - $9.95 Tender beef slow simmered in a unique blend of chilies and spices Hong Kong Won Ton Noodle Soup - $6.95 Calamari Rice Noodle Soup - $8.95 Angel hair rice noodles with fresh calamari in a duck broth with cilantro and black vinegar Spicy Ying Nan Rice Noodle Soup - $8.95 Vermicelli and shrimp enveloped in a sumptuous chicken broth with Ying Nan chili paste, scallions and cilantro Noodle Tainan - $7.95 Minced pork with bean sprouts and chives in a clear broth Cha Tsai Noodle Soup - $7.95 Spicy, Szechwan vegetables sautéed with pork over Mandarin noodles Black Peppered Beef Udon - $9.95 Ba Bao Noodles - $9.95 Mandarin noodles topped with a spicy, shrimp sauce and peanuts Majong Noodles - $6.95 Mandarin noodles in warm toasted sesame cream sauce XO Shrimp Lai Fen - $11.95 Hand-rolled rice noodles, wok-tossed with spicy XO chili sauce Singapore Rice Noodles - $9.95 Light curry-flavored rice vermicelli with shrimp, BBQ pork and onions Beef Satay Flat Rice Noodles - $9.95 Shanghai Noodles - $7.95 Stir-fried Napa cabbage, mushrooms, spinach and pork Pan-Toasted Mixed Seafood Noodles - $10.95 Chicken Stir-Fried Soft Noodles - $7.95 Seafood Stir-Fried Soft Noodles - $9.95 Menu and price subject to change .
Load more

Recommended publications
  • Naics 311615 – Poultry Processing
    U.S. Department of Labor Bureau of Labor Statistics PPI Product Checklist The Bureau of Labor Statistics, its employees, agents, and partner statistical This report is authorized by agencies, will use the information you provide for statistical purposes only and will law 29 U.S.C.2. Your hold the information in confidence to the full extent permitted by law. In accordance voluntary cooperation is with the Confidential Information Protection and Statistical Efficiency Act of 2002 needed to make the results of OMB No. 1220-0008 (Title 5 of Public Law 107-347) and other applicable Federal laws, your responses this survey comprehensive, will not be disclosed in identifiable form without your informed consent. accurate, and timely. Public reporting burden for this collection of information is estimated to average 2 hours, including time for reviewing instructions, searching existing data sources, gathering and maintaining the data needed, and reviewing the collection of information. If you have any comments regarding this estimate or any other aspect of this information collection, including suggestions for reducing this burden, please send them to the Bureau of Labor Statistics, Producer Price Index Program, 1220-0008, 2 Massachusetts Avenue, N.E., Wash., DC 20212. You are not required to respond to this collection unless it displays a currently valid OMB control number. SU ID: Item Num: NAICS 311615 – POULTRY PROCESSING YOUNG AND MATURE CHICKENS PAGES 2 TO 3 TURKEYS (INCLUDING FROZEN WHOLE OR PARTS) PAGES 4 TO 5 OTHER POULTRY AND SMALL GAME PAGES 6 TO 7 PROCESSED POULTRY AND SMALL GAME, (EXCEPT SOUPS) PAGES 8 TO 9 DEFINITIONS PAGES 10 TO 11 NAICS INDUSTRY DEFINITION This U.S.
    [Show full text]
  • The National Standard Squab Book
    fk^i^T-.v^s^p>^::Ss 'pm^'k^y^'-^ •• SqUABBQDK ELMER C RIC ^m fork At ffinrntU TUniverait^ iCibrarg Cornell University Library SF 467.R49 1907 The national standard squab book, 3 1924 000 124 754 Cornell University Library The original of tiiis bool< is in tine Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924000124754 The National Standard Squab Book ' ~r ELMER C. RICE. The National Standard Squab Book By Elmer C. Rice A PRACTICAL MANUAL GIVING COMPLETE AND PRECISE DIREC- TIONS FOR THE INSTALLATION AND MANAGEMENT OF A SUC- CESSFUL SQUAB PLANT. FACTS FROM EXPERIENCES OF MANY HOW TO MAKE A PIGEON AND SQUAB BUSINESS PAY, DETAILS OF BUILDING, BUYING, HABITS OF BIRDS, MATING, WATERING, FEEDING, KILLING, COOL- "' ING, MARKETING, SHIPPING, CURING ^ y. ^""^ ^ AILMENTS, AND OTHER INFORMATION ' Illustrated with New Sketches and Half Tone Plates from Photographs Specially Made for this Work BOSTON, MASSACHUSETTS 1907 Copyright' ISOl, by Elmer C. Bice Copyright, i902, by Elmer C. Rice Copyright, 1903, by Kmer C. Rice Copyright, 1904, by Elmer C. Rice Copyright, 1905, by Elmer C. Rice Copjrright, 1906, by Elmer C. Rice Copyright, 1907, by Elmer C. Rice rights reserved. A WELL-BUILT NEST. Ptees of Murray and Emey Company Boston, Maaa. ILLUSTRATIONS. Page Portrait of the Author {Frontispiece) A Weil-Built Nest 8. Thoroughbreds ....... 14 How a Back Yard may be Fixed for Pigeons 18 Cheap but Practical Nest Boxes 22 How City Dwellers without Land may Breed Squabs 24 Unit Squab House (with Passageway) and Flying Pen 26 Nest Boxes Built of Lumber .
    [Show full text]
  • Development of Pigeon Feed for Commercial Squab Production in British Columbia
    DEVELOPMENT OF PIGEON FEED FOR COMMERCIAL SQUAB PRODUCTION IN BRITISH COLUMBIA BY GWENITH A. WALDIE B.Sc.(Agr.), University of British Columbia, 1982 A THESIS SUBMITTED IN PARTIAL FULFILLMENT OF THE REQUIREMENTS OF THE DEGREE OF MASTER OF SCIENCE in THE FACULTY OF GRADUATE STUDIES (Department of Animal Science) We accept, this thesis as conforming to the required standard THE UNIVERSITY OF BRITISH COLUMBIA 3 JULY 1986 (g^ GWENITH A. WALDIE, 1986 In presenting this thesis in partial fulfilment of the requirements for an advanced degree at the University of British Columbia. I agree that the Library shall make it freely available for reference and study. I further agree that permission for extensive copying of this thesis for scholarly purposes may be granted by the head of my department or by his or her representatives. It is understood that copying or publication of this thesis for financial gain shall not be allowed without my written permission. Department of ftwiMAk Sci£Nc£ The University of British Columbia 1956 Main Mall Vancouver, Canada V6T 1Y3 DE-6 (3/81) ABSTRACT Two experiments were conducted to evaluate the protein and energy requirements of squabbing pigeons. The firBt experiment was carried out at a commercial farm, with birds housed in pens, each containing 10-12 pairs. Two pelleted feeds of different protein concentrations (low protein (LP) with l&V. CP and 2937 kcal ME/kg, and high protein (HP) with 22% CP and 2783 kcal ME/kg) were fed, with and without whole yellov corn, cafeteria-style. A low protein intake was observed with LP + corn, which adversely affected squab growth and livability, without affecting egg production traits or adult body weight.
    [Show full text]
  • Richard Olney Lamb & Lentil Soup Stone Ground
    DATE 11.6.19 FRANK STITT Executive Chef ZACK REDES Chef de Cuisine OYSTER BAR Oysters on the half shell (1/2 dz)* Murder Point (AL) 18 Guadalupe Special 65 Standish Shore (MA) 18 Gulf Shrimp Cocktail 14 Moon Dancer (ME) 18 Marinated Crab Claws & Ginger Sauce 23 Irish Point (PEI) 18 Red Snapper Ceviche* Shipwreck (PEI) 18 Lemon, Jalapeño, Cilantro 12 Beau Soleil (NB) 18 START RICHARD OLNEY LAMB & LENTIL SOUP Farro Piccolo, Carrots, Turnips, Celery Root, Castelines Olive Oil 10 STONE GROUND BAKED GRITS Prosciutto, Mushrooms, Thyme 16 PRIME BEEF TARTINE Grilled Sourdough, Pickled Mushrooms, Roquefort Aïoli 15 BAKED OYSTERS Chive Butter, Chanterelle Conserva, Jalapeños 18 TUNA CARPACCIO* Satsumas, Avocado, Calabrian Chili, La Boîte N.11, Cilantro 19 GRILLED SQUAB Foie Gras, Red Wine Poached Pear, Herb Salad 22 HARVEST FARM BROCCOLI Farm Egg, Fried Capers, Dijon Vinaigrette 12 CHILLED BEEF CHEEKS Celery Root Slaw, Pickled Beets, Watercress, Sauce Gribiche 13 BOIS D’ARC FARM LETTUCES Harvest Farm Beets, Spiced Pecans, Belle Meadow Radishes, Creamy Honey Vinaigrette 12 MAIN VEAL TENDERLOIN Chanterelle Mushrooms, Artichokes, Cauliflower Timbale, Sherry Pan Sauce 34 GREG ABRAMS RED SNAPPER Clam Chowder Sauce, Lardons, New Potatoes, Vermouth 33 GULF POMPANO Roasted Beet & Persimmon, Mushrooms, Grilled Red Onions, Carolina Gold Rice Pirlau 32 GRILLED DUCK BREAST Jerusalem Artichoke Purée, Escarole, PFTP Persimmons 30 JAMISON FARM LAMB SHANK Lunchbox Peppers, Caramelized Onions, Gremolata 31 COQ AU VIN Joël Robuchon Potatoes, Cipollini Onions, Mushrooms, Carrots, Red Wine Jus 30 GRILLED VENISON Sweet Potato Hash, Local Peppers, Spinach, Crispy Shallots 36 PRIME NEW YORK STRIP AU POIVRE Crushed Fingerling Potatoes, Arugula, Green Peppercorns, Brandy 42 SIDES Collard Greens 7 Crushed Fingerling Potatoes 7 Acorn Squash & Wild Rice 7 Chanterelle Mushrooms 14 *This item may be served raw, undercooked or contain an ingredient that is raw or undercooked..
    [Show full text]
  • 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.
    [Show full text]
  • Char Siu Pork
    Char siu pork This is a popular Chinese barbecue dish, also common in Vietnam, where it’s called thịt xá xíu. It is absolutely delicious with rice and salad, in bánh mì (Vietnamese baguette sandwiches), in steamed buns or just on its own as soon as you’ve sliced it. This recipe is thanks to Andrea Nguyen, author of ‘Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors’. Serves: 4-6 1kg pork shoulder, in one piece 2 cloves garlic, minced 2 tbsps sugar ½ tsp Chinese five-spice powder 3 tbsps hoisin sauce 2 tbsps Shaoxing rice wine or dry sherry 2 tbsps light soy sauce 1 tbsp dark soy sauce 2 tsps sesame oil 1. Trim any large swathes of fat off the pork. Cut it into several fat strips – each approx 6-8” x 1½” x 1½”. 2. Whisk remaining ingredients together to make marinade. Add meat, turn to coat, cover and leave in fridge overnight or for at least 6 hours. Turn occasionally. 3. Remove meat from fridge one hour before cooking. Heat oven to 250C, with a rack positioned in the upper third. Line a roasting tin with foil and position a roasting rack on top. Place meat on rack, spaced well apart. Reserve marinade. 4. Place tin in oven and roast for 35 mins. Every 10 mins remove roasting tin from oven and, using tongs, dredge each piece of meat in the reserved marinade and return to the rack, turned over. After 35 mins the meat should be beginning to char in places and should read 60-63C on a meat thermometer inserted into the thickest part.
    [Show full text]
  • The Sexual Politics of Meat by Carol J. Adams
    THE SEXUAL POLITICS OF MEAT A FEMINISTVEGETARIAN CRITICAL THEORY Praise for The Sexual Politics of Meat and Carol J. Adams “A clearheaded scholar joins the ideas of two movements—vegetari- anism and feminism—and turns them into a single coherent and moral theory. Her argument is rational and persuasive. New ground—whole acres of it—is broken by Adams.” —Colman McCarthy, Washington Post Book World “Th e Sexual Politics of Meat examines the historical, gender, race, and class implications of meat culture, and makes the links between the prac tice of butchering/eating animals and the maintenance of male domi nance. Read this powerful new book and you may well become a vegetarian.” —Ms. “Adams’s work will almost surely become a ‘bible’ for feminist and pro gressive animal rights activists. Depiction of animal exploita- tion as one manifestation of a brutal patriarchal culture has been explored in two [of her] books, Th e Sexual Politics of Meat and Neither Man nor Beast: Feminism and the Defense of Animals. Adams argues that factory farming is part of a whole culture of oppression and insti- tutionalized violence. Th e treatment of animals as objects is parallel to and associated with patriarchal society’s objectifi cation of women, blacks, and other minorities in order to routinely exploit them. Adams excels in constructing unexpected juxtapositions by using the language of one kind of relationship to illuminate another. Employing poetic rather than rhetorical techniques, Adams makes powerful connec- tions that encourage readers to draw their own conclusions.” —Choice “A dynamic contribution toward creating a feminist/animal rights theory.” —Animals’ Agenda “A cohesive, passionate case linking meat-eating to the oppression of animals and women .
    [Show full text]
  • Exploring Turkey's Culinary Heritage
    EXPLORING TURKEY’S CULINARY HERITAGE A LOOK THROUGH THE HISTORY, TRADITIONS AND INGREDIENTS HISTORICAL DEVELOPMENT OF TURKISH CUISINE Turkish cuisine is considered in the top five cuisines in the world. The vast geography that the Turks have lived in the past, the various climates, the soil and living conditions have enabled Turks to develop a very rich culinary culture. TURKS IN CENTRAL ASIA Before 11th Century The diet of nomadic Turks consisted mainly on animal products sustained in their immediate environment. They also led an agrarian way of life, depended on agricultural products as well as the animals they bred, and their products. In Central Asia, there were no definite borders at the time, therefore there was a lot of interaction between different kinds of communities. Turks that lived in Central Asia, encountered different culinary traditions and ingredients that they assimilated into their own cuisine. TURKS IN CENTRAL ASIA Before 11th Century Meat Consumed Dairy Consumed . Horse meat . Butter (Horse meat is high in calories . Kumiss therefore gives energy, . Yoghurt especially used for (Yoghurt plays a very important celebratory occasions, and role within the Turkish cuisine also the beginning of and is used in many different spring.) forms) . Mutton . Goat meat . Beef TURKS IN CENTRAL ASIA Before 11th Century Yoghurt Yoghurt has a very important place in Turkish cuisine and is considered a very important staple. There are a variety of ways of using yoghurt, as well as consuming it as is. It is regarded as one of the most famous Turkish culinary contributions to the world. “Tarhana” “Tarhana” Yoghurt based soups Ayran Kurut flakes granules and stews TURKS IN CENTRAL ASIA Before 11th Century Crops Barley Rye Oats Millet Rice Wheat Main staple, used for making bread, most commonly known is “yufka.” (Yufka is the thin flat bread made with flour, salt and water and cooked on flat metal sheets.) TURKS IN CENTRAL ASIA Before 11th Century Yufka The thin flat bread, yufka, has been an important staple for the Central Asian Turks.
    [Show full text]
  • Soups Starters Salad
    Aug. 2020 STARTERS Lava Rock Shrimps 54 Crispy bite-size rock shrimps tossed in our creamy spicy lava sauce. Salt and Pepper Calamari 49 Seasoned calamari, lightly wok-fried to crispy perfection, garnished with fresh chilies. Sea Salt Steamed Edamame 29 steamed charred Freshly or edamame, Lava Rock Shrimps sprinkled with ground sea salt. Wok Fried Green Beans 39 SOUPS Tender crisp green beans, tossed in the wok with garlic and seasoned with salt and pepper. Hot & Sour Soup Cup 24 A classical Chinese soup, with bamboo Bowl 44 Crunchy Chicken Wontons 36 shoot, wood ear mushrooms, tofu, and Fried wontons filled with chicken and finely chopped chicken. vegetable mix, served with sweet chili sauce. Sweet Corn Soup Cup 24 Shanghai Spring Rolls 36 A white soup made out of creamed corn Bowl 44 Shanghai approved spring rolls. Bite into and diced chicken in Guangdong style. paper-thin crisps for an explosion of flavor. Chicken & Vegetable Bowl 44 Wonton Soup A deliciously clear soup made of wontons, that are filled with minced chicken and vegetables. Brasied Beef Noodle Soup Bowl 54 A mouth watering taste off beef shin, braised to perfection in a traditional chinese way. served with noodle soup. SALAD Crunchy Noodle & Shrimps Salad 56 Celery, cucumber, carrot, cilantro, and cabbage tossed in crunchy egg noodles, dressed with spiced peanut dressing. Asian Quinoa Mandarin Salad 54 Asian salad mix, three color braised quiona, beetroots sliced, carrots, edamame beans, mandarin segments garnished with sesame seeds and crispy wontons, servede with sesame lime dressing. Add chicken 11 Crunchy Noodle & Shrimps Salad * All prices are inclusive of VAT Seafood Nuts Vegetarian Vegan In case of allergies please consult our team SIGNATURE DUMPLINGS Pan Fried Chicken Buns 8 pcs 44 Straight from the streets of Shanghai pan- 4 pcs 23 fried chicken buns with a crispy base and a fluffy top.
    [Show full text]
  • SMALL-SCALE POULTRY PROCESSING Table 1
    SSMALLMALL-S-SCCALEALE PPOULOULTRTRYY PPROCESSINGROCESSING By Anne Fanatico NCAT Agriculture Specialist May 2003 Introduction A growing number of small producers are rais- ing poultry outdoors on pasture, processing the birds on-farm, and selling the meat directly to customers at the farm or at a farmers’ market. Many states allow up to 1,000 birds to be processed on a farm each year and sold directly to consumers with no inspection. Some of these small producers are go- ing further—building government-licensed process- ing plants to supply regional or niche markets. Spe- Photo by Paul Helbert cialty “religious kill” is often done in small plants. “Kosher” is the term for Jewish slaughter and “halaal” for Muslim slaughter. Access to processing is a critical issue for small producers. Consolidation in the meat process- ing industry has left very few small plants that will do custom poultry processing. (Large plants generally don’t process for small producers; they can’t keep track of a small batch of birds and can’t make money on small- volume orders.) This publication covers small-scale processing, both on- farm and in small plants. Relevant information on large-scale processing is also included for comparison, to provide con- text, and because small processors need to have some under- standing of how large-scale processing works. Related ATTRA publications ¶ Sustainable Poultry: Production Overview ¶ Growing Your Range Poultry Business: An Entrepreneur’s Toolbox This publication was developed by the National Center for Appropriate Technology (NCAT) (http://www.ncat.org) for Heifer International (http://www.heifer.org) with funds from Southern Region SARE.
    [Show full text]
  • LABELLING REVIEW RECOMMENDATION 40 Analysis of Primary Food Products That Do Not Require Country of Origin Labelling 1 Introduction
    LABELLING REVIEW RECOMMENDATION 40 Analysis of primary food products that do not require country of origin labelling 1 Introduction In 2009, the COAG Legislative and Governance Forum on Food Regulation (then the Australian and New Zealand Ministerial Council for Food Regulation) agreed to a comprehensive independent review of food labelling law and policy. An expert panel, chaired by Dr Neal Blewett, AC, undertook the review and the panel’s final report, Labelling Logic: Review of Food Labelling Law and Policy (2011) (Labelling Logic) was publicly released in January 2011. In Labelling Logic, the review panel recommended: That Australia’s existing mandatory country-of-origin labelling requirements for food be maintained and be extended to cover all primary food products for retail sale (recommendation 40). In the government response to recommendation 401, it was noted that at the time (December 2011), Food Standards Australia New Zealand (FSANZ) was assessing a proposal that would (if agreed) largely implement this recommendation by extending country of origin labelling requirements to unpackaged beef, veal, lamb, hogget, mutton and chicken. FSANZ was asked to continue its existing process for the proposal and to develop a further proposal to extend country of origin labelling to all other primary food products. It should be noted that most packaged primary food products currently require country of origin labelling. Following consideration of Proposal P1011 – Country of Origin Labelling – Unpackaged Meat Products, the FSANZ Board approved draft variations to Standard 1.2.11 – Country of Origin Labelling of the Australia New Zealand Food Standards Code (the Code) to extend country of origin labelling requirements to unpackaged beef, veal, lamb, hogget, mutton and chicken sold in Australia.
    [Show full text]
  • L'oriental Dinner Menu
    L’ORIENTAL DINNER MENU SUSHI NORIMAKI (Rolls 8pcs) $9.75 or TEMAKI (Cone 1 pc) $9.75 CALIFORNIA Crab, Avocado, Cucumber BAHAMA Shrimp Tempura BERMUDIAN Spicy Tuna, Scallion SPIDER Soft-shell Crab Tempura ALASKA Salmon HAWAII Smoked Eel, Cucumber AMERICAN DREAM Yellowtail, Scallion BANGKOK Spicy Salmon, Scallion L’ORIENTAL SIGNATURE SUSHI ROLLS Master Chef Bart’s creations CRAZY ROLL $16.50 mango, cucumber, crabmeat, tobiko, special sauce inside KUMA KUMA $16.75 chopped combination of golden-fried tuna, salmon & snapper with chef’s special sauce SPICY CRUNCHY ROLL $19.75 spicy hamachi, cucumber & avocado topped with spicy tuna, crunchy flakes, tobiko & spicy chili sauces CHEF ROLL $19.75 shrimp tempura, spicy salmon & cucumber wrapped in soy paper, topped with spicy crab, wasabi mayo & eel sauce SURF & TURF $19.75 spicy tuna, shrimp tempura, seaweed salad, topped with beef tenderloin, avocado, spicy mayo & sesame seeds RAINBOW ROLL $20.75 fresh salmon belly & cream cheese maki topped with fresh tuna, salmon & yellowtail TORCH SALMON $20.75 filled with crab salad, shrimp tempura & avocado topped with fresh salmon & chef sauce ECLIPSE ROLL (riceless) $21.75 deep-fried roll with seaweed salad, crab meat & shrimp tempura, topped with masago, scallion & special sauce SAHIMI ROLL $20.75 salmon, tuna, yellow tail and crab salad, wrapped in cucumber skin, topped with spicy sauce OCEANA ROLL $20.75 soft-shell crab, seaweed salad, topped with crab-stick tempura and spicy crunchy tuna NIGIRI SASHIMI (2pcs) (3pcs) Mackerel (saba) $8.50 $9.75 APPETIZERS
    [Show full text]