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11566 Let's Yum Cha!
11566 Let’s Yum Cha! Yum cha, a term in Cantonese, literally meaning “drinking tea”, refers to the custom of eating small servings of different foods (dim sum) while sipping Chinese tea. It is an integral part of the culinary culture of Guangdong and Hong Kong. For Cantonese people, to yum cha is a tradition on weekend mornings, and whole families gather to chat and eat dim sum and drink Chinese tea. The tea is important, for it helps digest the foods. In the past, people went to a teahouse to yum cha, but dim sum restaurants have been gaining overwhelming popularity recently. Dim Sum literally means “touch your heart”, which consists of a wide spectrum of choices, including combinations of meat, seafood, vegetables, as well as desserts and fruit. Dim sum can be cooked, inter alia, by steaming and deep-frying. The various items are usually served in a small steamer basket or on a small plate. The serving sizes are usually small and normally served as three or four pieces in one dish. Because of the small portions, people can try a wide variety of food. Some well-known dim sums are: • Har gow: A delicate steamed dumpling with shrimp filling and thin (almost translucent) wheat starch skin. It is one of my favourite dim sum. • Siu mai: A small steamed dumpling with pork inside a thin wheat flour wrapper. It is usually topped off with crab roeand mushroom. • Char siu bau: A bun with Cantonese barbeque-flavoured pork and onions inside. It is probably the most famous dim sum around the world. -
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. -
Happy Dining in the Valley Tennis Clinic TERM 2 There’S Much More Than Ding Dings and Horse Racing to Hong Kong’S 3 January to 1 April 2017 Cheeriest Vale
food WINTER CAMPS & CLINICS ENROLLING NOW AT www.esf.org.hk INSPIRING FUTURES Open to ESF Sports ESF & Non ESF Winter Camps & Clinics Students ENROL ONLINE WINTER CAMPS & CLINICS 13 - 30 December 2016 ESF Sports will host a number of sports camps Multi Sports Camp - starts at age 2! and clinics across Hong Kong. With access to Basketball Clinic Catch a tram to some of Hong Kong’s top gourmet stops. top quality facilities and our expert team of Football Clinic coaches, your child will have fun while developing Netball Clinic sporting abilities! Gymnastics Clinic Happy dining in the valley Tennis Clinic TERM 2 There’s much more than ding dings and horse racing to Hong Kong’s 3 January to 1 April 2017 cheeriest vale. Kate Farr & Rachel Read sniff out Happy Valley’s tastiest The role and power of sport in the development of young eateries. children cannot be overestimated. ESF Sports deliver a whole range of fun, challenging and structured sports programmes Dim sum delights like spring rolls, har gau and char siu bao Spice it up designed to foster a love of sport that will last a lifetime. If you prefer siu mai to scones with your come perfectly executed without a hint of Can you take the heat? The Michelin-starred afternoon tea, then Dim Sum, The Art of MSG, making them suitable for the whole Golden Valley sits on the first floor of The • Basketball • Multi Sports Chinese Tidbits is for you. It has been based family. The restaurant is open weekdays from Emperor Hotel and with its traditional decor • Football • Gymnastics in the same spot for nearly 25 years and 11am-11pm, or 10.30am-11pm at weekends and relaxed ambience, makes a pleasant • Netball • Kung Fu everything about this yum cha joint - from its (closed daily between 4.30 and 6pm), but we change of pace compare to the usual rowdy art deco-inspired interior to the long queues recommend swerving the scrum by dining Chinese banquet restaurants. -
The Globalization of Chinese Food ANTHROPOLOGY of ASIA SERIES Series Editor: Grant Evans, University Ofhong Kong
The Globalization of Chinese Food ANTHROPOLOGY OF ASIA SERIES Series Editor: Grant Evans, University ofHong Kong Asia today is one ofthe most dynamic regions ofthe world. The previously predominant image of 'timeless peasants' has given way to the image of fast-paced business people, mass consumerism and high-rise urban conglomerations. Yet much discourse remains entrenched in the polarities of 'East vs. West', 'Tradition vs. Change'. This series hopes to provide a forum for anthropological studies which break with such polarities. It will publish titles dealing with cosmopolitanism, cultural identity, representa tions, arts and performance. The complexities of urban Asia, its elites, its political rituals, and its families will also be explored. Dangerous Blood, Refined Souls Death Rituals among the Chinese in Singapore Tong Chee Kiong Folk Art Potters ofJapan Beyond an Anthropology of Aesthetics Brian Moeran Hong Kong The Anthropology of a Chinese Metropolis Edited by Grant Evans and Maria Tam Anthropology and Colonialism in Asia and Oceania Jan van Bremen and Akitoshi Shimizu Japanese Bosses, Chinese Workers Power and Control in a Hong Kong Megastore WOng Heung wah The Legend ofthe Golden Boat Regulation, Trade and Traders in the Borderlands of Laos, Thailand, China and Burma Andrew walker Cultural Crisis and Social Memory Politics of the Past in the Thai World Edited by Shigeharu Tanabe and Charles R Keyes The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung UNIVERSITY OF HAWAI'I PRESS HONOLULU Editorial Matter © 2002 David Y. -
MANDARIN Chinese IV
SIMON & SCHUSTER’S PIMSLEUR ® MANDARIN CHINESE IV READING BOOKLET Travelers should always check with their nation's State Department for current advisories on local conditions before traveling abroad. Graphic Design: Maia Kennedy © and ‰ Recorded Program 2013 Simon & Schuster, Inc. © Reading Booklet 2013 Simon & Schuster, Inc. Pimsleur® is an imprint of Simon & Schuster Audio, a division of Simon & Schuster, Inc. Mfg. in USA. All rights reserved. ACKNOWLEDGMENTS Unit 1 MANDARIN IV VOICES English-Speaking Instructor. Ray Brown Mandarin-Speaking Instructor . Zongyao Yang Female Mandarin Speaker . Xinxing Yang Male Mandarin Speaker . Pengcheng Wang COURSE WRITERS Yaohua Shi Shannon Rossi Christopher J. Gainty REVIEWER Zhijie Jia EDITOR & EXECUTIVE PRODUCER Beverly D. Heinle PRODUCER & DIRECTOR Sarah H. McInnis RECORDING ENGINEERS Peter S. Turpin Simon & Schuster Studios, Concord, MA iii TABLE OF CONTENTS Unit 1 Notes Unit 1: Major Airport Hubs in China ..................... 1 Unit 2: The Huangpu River ..................................... 2 The Yu Garden ............................................. 2 Unit 3: Bridges Over the Huangpu River ................ 4 Unit 4: Skyscrapers in Pudong ............................... 5 Unit 5: Jiading ........................................................ 6 Nanxiang ...................................................... 6 Unit 6: Guyiyuan ..................................................... 7 Anting ......................................................... 8 Unit 7: Anting New Town ...................................... -
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. -
Kean Asks Voters to Approve Baseball Bond Issue
m - ' ■ ------------------------- M i n i t - E d There most be something about the v ib es in New Y ork C ity that red u ce* the '> resistance of its cith n ) to illegal acts. When yon watch (he beautiful Bess Meyersan, who was such a bright star (fotntnercial H eah cr in that dty, subject at a grand Jury indictment,-and the other luminaries marching like a parade into court to and SOUTH-BERGEN REVIEW defend themselves against all kinds of nefarious acts, one tends to lose faith Published At 251 Rldgt Road. Lyndhunt. NJ. Second-Class Postage Paid At Ruthertord. N.J. 07070 in our cultural capital of the world. V O L . 70 NO. 13 T H U R SD A Y , O CTOB ER 15, 19*7 Subscription $8.00 - ........................ Kean asks voters to approve baseball bond issue Governor Thomas H. Kean and support is convincing testimony to thority. In his statement, Cahill more jobs for our citizens ” we took office If we had been de become the symbol of the change in his three predecessors as Governor, th e benefits a m ajo r league b aseb all said, Governor Byrne’s adminis terred then. New Jersey would have New Jersey's image from that of a joined today in urging voters to ap franchise will bring to our state.” ‘‘When we first conceived the tration moved foward with develop been deprived of a complex that has turnpike state that people hurry prove the Baseball Bond Issue on Kean stated that; Meadowlands Sports Complex we ment of the Sports Complex and in been a catalyst for our State’s ren through to a state that is on the go the Nov. -
Letter of Invitation
12th Congress of the Asian Society of Cardiovascular Imaging 2018 Letter of Invitation Dear Colleagues, We would like to cordially invite you to join the 12th Congress of Asian Society of Cardiovascular Imaging (ASCI) which is held in China National Convention Center in Beijing from August 16th to 18th, 2018 (Thurday to Saturday). Our theme is “Cardiac Imaging – the Belt and Road Invitation”. China National Convention Center is standing in the heart of Beijing Olympic Park and overlooking the beautiful ancient capital with easy access to the city center. Beijing was the capital in1045 BC and is considered the national political center, cultural center, international communication center, science and technology innovation center of China, with 7309 cultural relics, over 200 tourists attractions, beautiful gardens, and numerous other traditional culture and events. ASCI has grown dramatically in the past 11 years and now plays a pivotal role in the diagnosis, optimizing therapeutic decision making and improving outcomes in patients with cardiovascular disease in Asia. The ASCI2018 Congress in Beijing will provide excellent opportunities for the education and scientific communication in the field of cardiovascular imaging among radiologists, cardiologists, technologist, researchers and individuals in the industry. We look forward to your participation and invite you to enjoy the ASCI2018 congress and the charms of Beijing with us. Prof. Zheng-yu Jin President-elect of Chinese Society of Radiology (CSR) Chairman of the Beijing Society of Radiology Professor and Chairman of the Department of Radiology, PUMC Hospital Beijing, China, 100730 Tel: 86-10-69155442 Fax: 86-10-69155441 E-mail: [email protected] 1 Welcome to China “Welcoming friends from afar gives one great delight.” ——Confucian Analects Whether you looking for the ancient history, urban wonders, cultural experience, and picturesque landscape, China is the best choice. -
IN the MINORITY Holding on to Ethnic Identity in a Changing Beijing
IN THE MINORITY Holding on to Ethnic Identity in a Changing Beijing Follow us on WeChat Now Advertising Hotline 400 820 8428 城市漫步北京 英文版 6 月份 国内统一刊号: CN 11-5232/GO China Intercontinental Press ISSN 1672-8025 JUNE 2016 主管单位 :中华人民共和国国务院新闻办公室 Supervised by the State Council Information Office of the People's Republic of China 主办单位 :五洲传播出版社 地址 :北京市海淀区北三环中路31 号生产力大楼 B 座 602 邮编 100088 B-602 Shengchanli Building, No. 31 Beisanhuan Zhonglu, Haidian District, Beijing 100088, PRC http://www.cicc.org.cn 总编辑 Editor in Chief 慈爱民 Ci Aimin 期刊部负责人 Supervisor of Magazine Department 邓锦辉 Deng Jinhui 编辑 Editor 朱莉莉 Zhu Lili 发行 / 市场 Distribution / Marketing 黄静,李若琳 Huang Jing, Li Ruolin Editor-in-Chief Oscar Holland Food & Drink Editor Noelle Mateer Staff Reporter Dominique Wong National Arts Editor Andrew Chin Digital Content Editor Justine Lopez Designers Li Xiaoran, Iris Wang Staff Photographer Holly Li Contributors Mia Li, Zoey Zha, Virginia Werner, Jens Bakker, Emma Huang, Aelred Doyle, Dominic Ngai, Tongfei Zhang Urbanatomy Media Shanghai (Head office) 上海和舟广告有限公司 上海市蒙自路 169 号智造局 2 号楼 305-306 室 邮政编码 : 200023 Room 305-306, Building 2, No.169 Mengzi Lu, Shanghai 200023 电话 : 021-8023 2199 传真 : 021-8023 2190 (From February 13) Beijing 广告代理 : 上海和舟广告有限公司 北京市东城区东直门外大街 48 号东方银座 C 座 9G 邮政编码 : 100027 48 Dongzhimenwai Dajie Oriental Kenzo (Ginza Mall) Building C Room 9G, Dongcheng District, Beijing 100027 电话 : 010-8447 7002 传真 : 010-8447 6455 Guangzhou 上海和舟广告有限公司广州分公司 广州市越秀区麓苑路 42 号大院 2 号楼 610 房 邮政编码 : 510095 Room 610, No. 2 Building, Area 42, Lu Yuan Lu, Yuexiu District, -
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. -
Din Tai Fung As a Global Shanghai Dumpling House Made in Taiwan Haiming Liu
Flexible Authenticity Din Tai Fung as a Global Shanghai Dumpling House Made in Taiwan Haiming Liu Haiming Liu, “Flexible Authenticity: Din Tai Fung as a Global known in Taiwan, Hong Kong, or mainland China. Chinese Shanghai Dumpling House Made in Taiwan,” Chinese America: food in America reflected the racial status of Chinese Ameri- History & Perspectives —The Journal of the Chinese Histori- cans. The Chinese restaurant business, like the laundry busi- cal Society of America (San Francisco: Chinese Historical Soci- ness, was a visible menial-service occupation for Chinese ety of America with UCLA Asian American Studies Center, 2011), immigrants and their descendants. 57–65. Ethnic food also reflects immigration history. After the 1965 immigration reform, new waves of Chinese immigrants arrived. Between 1965 and 1984, an estimated 419,373 Chi- CHANGES IN THE CHINESE AMERICAN nese entered the United States.5 Post-1965 Chinese immi- REstaURANT BUSINESS grants were far more diverse in their class and cultural back- grounds than the earlier immigrants had been. Many were n December 4, 2007, the Taiwan government spon- educated professionals, engineers, technicians, or exchange sored Din Tai Fung, a steamed dumpling house in students. Their arrival fostered a new, booming Chinese res- Taipei, to hold a gastronomic demonstration in Paris taurant business in America, especially in regions such as O 1 as a diplomatic event to promote its “soft power.” Though the San Gabriel Valley in Southern California and Queens in the cooking show was held by a pro-independence regime, New York, where Chinese populations concentrated. the restaurant actually featured Shanghai cuisine rather than Accordingly, food in Chinese restaurants in Amer- native Taiwanese food. -
The Rise of Mid-To-High End Chinese Restaurant Chains In
THIS REPORT CONTAINS ASSESSMENTS OF COMMODITY AND TRADE ISSUES MADE BY USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. GOVERNMENT POLICY Voluntary - Public Date: 6/24/2010 GAIN Report Number: CH10809 China - Peoples Republic of Post: Shanghai ATO The Rise of Mid-to-High End Chinese Restaurant Chains in Shanghai Report Categories: Market Development Reports Approved By: Wayne Batwin Prepared By: Wesley Rentz and Freddie Xu Report Highlights: Shanghai is home to the largest restaurant industry in China. In 2009, sales were up 13 percent to 70 billion Rmb ($10.3 billion). There are currently 38,000 restaurants in Shanghai falling into four main categories – Chinese, Western, Fast Food, and Casual Dining. Within the past five years, restaurant chains have become a dominant player in every category. This trend is shaping the industry as consumers demand higher quality food and become more brand loyal. Upscale Chinese restaurant chains, with an average check $25 per person, constitute a growing niche within this sector. These restaurants cater to the emerging middle class of Chinese consumers and represent a potential entry-point for U.S. products into the Shanghai market, including beef, seafood, nuts, processed fruits, and wine. Table of Contents Executive Summary 3 Introduction 3 Section I. China & Shanghai Market Conditions 4 A. Economic Overview 4 B. The Emerging Middle and Upper Classes in China 5 C. Food Expenditures in China 6 D. Food Culture in Shanghai 7 Section II. Analysis of Restaurant Chains in Shanghai 9 A. An Analysis of Mid-to-High End Restaurant Chains 9 A.1 Industry Trends 10 B.