DOCSLIB.ORG

Go Behind the Scenes and Into the Untour Kitchens

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Go Behind the Scenes and Into the Untour Kitchens Cook With UnTour G O B E H I N D T H E S C E N E S A N D I N T O T H E U N T O U R K I T C H E N S Thank You! We really appreciate your support. To say thank you, we have not digitally restricted this product so you can use your cookbook across all your devices. Please help us achieve our goal of making great food accessible all around the world by not torrenting or sharing this cookbook. We are donating 25% of all proceeds of Cook with UnTour to Off Their Plate, a grassroots organization that supplies free meals to these healthcare workers AND employs restaurant staff who would otherwise be out of a job. If you want to share this cookbook with your friends and family, please send them to: untourfoodtours.com/cookbook You’ll be helping us make it through this crisis so we can go on to lead tours for years to come, as well as getting resources to those who need it most right now: frontline healthcare workers and local restaurants. Happy eats, The UnTour Food Tours Team Table of Contents CHINESE PANTRY 4 - HOMEMADE CHILI OIL (辣椒油) - HOMEMADE FERMENTED CHILI SAUCE (辣椒酱) HOW TO SEASON A WOK 7 COLD DISHES & SALADS 8 - SPICY SMASHED CUCUMBER (拍⻩⽠) - PEANUT & TOON SALAD (⾹椿拌⻩⽣⽶) NOODLES 10 - BIANG BIANG NOODLES ( ⾯) - DRY-FRIED BEEF NOODLES(⼲炒⽜河) - SCALLION OIL NOODLES (葱油拌⾯) - TAIWANESE BEEF NOODLES (台湾⽜⾁⾯） - WEI XIANG ZHAI'S SESAME NOODLES (味⾹斋⿇酱⾯) - WUHAN HOT DRY NOODLES (武汉热⼲⾯) DUMPLINGS 19 - BOILED DUMPLING WRAPPERS（饺⼦⽪) - HOW TO WRAP & BOIL DUMPLINGS - PORK & CABBAGE BOILED DUMPLINGS (猪⾁⽩菜馅⽔饺) - VEGETARIAN BOILED DUMPLINGS (素⽔饺) - LIAU FAMILY DUMPLING DIPPING SAUCE (廖记⽔饺蘸料酱) - CANTONESE SHRIMP DUMPLINGS (虾饺) - SHANGHAI SOUP DUMPLINGS (⼩笼包) MAIN DISHES 26 - JIANBING (煎饼) - STEAMED HAIRY CRAB (⼤闸蟹） - MONGOLIAN STYLE HOTPOT (涮⽺⾁) - SESAME HOTPOT DIPPING SAUCE (⽕锅蘸酱) - DRY-FRIED GREEN BEANS (⼲煸四季⾖) - STIR-FRIED EGG & TOMATO NOODLE SOUP (番茄鸡蛋汤) DESSERT 32 - ALMOND TOFU (杏仁⾖腐) - OLD BEIJING YOGURT (⽼北京奶酪） Chinese Pantry First things first – if you want to make great Chinese food, you’ll need a proper pantry. Don’t worry if you don’t have all of these! The recipes in this book don’t call for every item we’ve listed below, and we’ve only included things here that occur in multiple recipes so will be most useful. For other hard-to-find ingredients that don’t come up that often, we’ve added links to Amazon, Mala Market, Fly By Jing, and other specialty shops right in the recipe. Dry Goods - Dumpling Flour (饺⼦粉) – ask for dumpling flour at your local Asian market. If you cannot find dumpling flour, you can use all-purpose flour. To make it as fine as the dumpling flour, you can mill it one or two times, but it’s not necessary. You can also use dumpling flour to make noodles, as we do in the Biang Biang Noodle Recipe on page 12. If your Asian market has pre- made dumping wrappers and you’re planning to make a lot of dumplings, don’t be a hero. You should just buy those. Vinegars - Zhenjiang Black Rice Vinegar (镇江⾹醋) - From Jiangsu province near Shanghai, this rice based vinegar is used more in dipping sauces and cooking in the South. You can substitute balsamic vinegar here, but it won’t be the same. - Shaanxi Mature Aged Vinegar (⼭西⽼陈醋)- From Shaanxi province – Xi’an is the capital city – this vinegar uses sorghum, wheat, barley, or bran (but NOT rice). You’ll see this more in Northern cooking and dipping sauces. Soy Sauces - Light Soy Sauce (⽣抽): This is the first run-off from the fermented soybeans – expect it to be light in both color and texture (thin & runny). Light soy sauce is for flavor, and that flavor is very salty. - Dark Soy Sauce (⽼抽): This is what’s left over after the light soy sauce is extracted – expect it to be dark in both color and texture (thicker, more molasses-like). Dark soy sauce is for color (and less salty), and used to bring out deep colors as opposed to the light soy sauce. Chili Oils -Chili Crisp (辣椒脆): This addictive (and not that spicy) Sichuan sauce combines garlic, shallots, ginger and chili flakes to make a drizzle that goes good on everything from dumplings to vanilla ice cream to everything in between. Trust us. For the best version, order from Fly By Jing. - Chinese Chili Oil（辣椒油) – we recommend making this yourself rather than buying it. It’s easy to do, and if you make a small, fresh batch every time you need it, you’ll never go back to having cold, out-of-the-fridge chili oil again! See below. Other Sauces - Chinese Sesame Paste (⿇酱): Sure, you can use tahini here, but Chinese sesame seeds are toasted before being ground into paste, so you’ll lose a lot of that yummy nutty flavor if you do. - Shaoxing Wine (⻩酒): Like any cooking wine, you want to use a high quality product that you can cook with or drink straight. - Sesame Oil (芝⿇油): A little goes a long way. You’ll be using this bottle for years. - Rapeseed Oil (菜籽油): This is also known as canola oil. With a high smoke point, this is great for fast cooking in woks. Homemade Chili Oil (辣椒油) (Recipe by Garth Wilson, Beijing Guide) Tip: Really freshly-made, still-warm chili oil is so much better than taking a jar out of the refrigerator. This will change your life. Ingredients - 1 tbsp red chili flakes - 2-3 tbsp neutral oil with a high smoke point (rapeseed, peanut, or rice bran) Method 1.Put the chili flakes in a heatproof dish 2.Heat the oil until ~300°F/150°C. 3.Pour over the chili flakes into the dish and let cool. Variations: Feel free to add some aromatics to your oil while heating it, like cassia bark or cinnamon, star anise, Sichuan peppercorn, bay leaf, cardamom, etc. Just strain the oil as you pour it into the chili flakes. You can also add some Sichuan peppercorn to the chili flakes if you'd like some numbing spice. Homemade Fermented Chili Sauce (辣椒酱) (Recipe by Carla Bellamans, former Shanghai Guide) Ingredients - 1.7 oz / 50g dried Erjingtiao chilis - 1 tsp / 5g salt - 3-4 tbsp / 45-60 grams baijiu* (any brand will do – even the cheap RMB 5 type you can get in convenience stores in China) Method 1. Wash the chilis and discard the tops. Dry in the sun (or air dry in the house) until completely dry. 2. Blend in a blender with salt and baijiu. 3. Put the mixture in a clean, dark pot with a good lid. 4. At first, the sauce will only be salty but after some time, fermentation will start and a rich acidic flavor will develop. The longer you keep the sauce, the more complex and deeper the flavor will grow. Too much salt inhibits the fermentation process, and not enough salt and your sauce will grow moldy at which stage you have to discard the lot. So make sure you use a 10% ratio salt to chili. *Baijiu literally translates as ‘white alcohol’ made from grains like rice, sorghum, wheat, or corn, but encompasses a wide range of Chinese spirits that can be as dissimilar from one another as tequila and rum, generally between 40–60% (ABV). It is the most widely-consumed spirit in the world, yet virtually unknown outside of China. How to Season a Wok If you’ve bought a new wok, it will be shiny and silver. That’s not what we want! We want woks to have “wok hei” or the breath of the wok that infuses everything that’s cooked in it with flavor. 1. Remove the factory oil that was added to prevent rust. Fill a sink with hot, soapy water and scrub the inside and outside of the wok with a scouring pad. Rinse completely, then dry with a towel. Place the wok on the stovetop over low heat to completely dry it. 2. Select a seasoning oil – we recommend rapeseed, but peanut works too. 3. Preheat the wok on high heat. Make sure there’s plenty of room around the wok – it will get very hot – and open windows and doors and turn on your exhaust as things are about to get smoky. Splash a drop of water on the wok. Once it evaporates immediately, the wok is ready: ~1 minute. 4. Take the wok off the stove and add in about 2 tbsp / 30 g of oil. 5. Reduce heat to medium and put the wok back on the stove. 6. Add aromatics like chopped onions, ginger, and garlic to the pan. This helps to keep the wok from smoking. 7. Spread the mixture and cover the entire surface of your wok from rim to bottom. Continue doing this for about 20 minutes over medium heat. Watch for color changes – it should go from shiny and silver to light yellow or brown. 8. If you notice ingredients are becoming too dry or are starting to burn, add in more oil, a little at a time. 9. Dump mixture out, and let the wok cool down. 10. Wash the wok with hot water (no dish soap). 11. Place wok back on stovetop over low heat to completely dry and evaporate all water. 12. Your wok is ready to be used! But if you want that real wok hei, you should do this 1-2 more times.
Load more

Recommended publications
  • Beverages Swiggity Swag
    Beverages Non-Alcoholic can/bottle/carton 1. Guava Drink ........................................................ $3 2. Grass Jelly .......................................................... $3 3. Lychee Nectar ..................................................... $3 4. Chrysanthemum Tea ........................................... $3 5. Aloe .................................................................... $3 6. Ito-en green tea .................................................. $3 7. Mr. Brown Coffee................................................ $3 8. Yakult Yogurt Probiotic Drink (6) ....................... $3 Booze 1. Golden Flower ..................................................... $10 Blended non-peated scotch, chrysanthemum tea, honey, lemon oil 2. Duck Sauce ......................................................... $10 Tequila, Sichuan peppercorn, peach, lemon EAT! MORE! MORE! EAT! 3. Taking a Bath in New York ................................. $10 Vodka, cassis, orange bitters, orange oil 4. 20th Century ....................................................... $10 Gin, cacao, Cocchi Americano, lemon shifu takeout certified professional professional certified takeout shifu 5. I’m gonna Baijiu .................................................. $10 m.d. esq. ph.d danger lucky sir sir lucky danger ph.d esq. m.d. Baijiu, bourbon, cardamom, urepan 6. Sloop Juice Bomb (IPA) ....................................... $6 open hours hours open 7. Victory Prima Pils (Pilsner) ................................. $6 served first come first
    [Show full text]
  • Great Food, Great Stories from Korea
    GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative.
    [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]
  • Itinerary Follows As 5 Days Tour)
    5 / 6 / 8 Days Historical Xi An Ancient City Wall Huaqing Pool Huashan Language Available: Mandarin 5 Days Tour Day 1: Arrival at Xi An Meet and greet by our friendly guide upon arrival to Xian Xianyang International Airport. Transfer will be provided to hotel for Check-in. Rest of the day will be free at leisure. Gao’s Courtyard Day 2: Xi An – Gao’s Grand Courtyard in Xi An (Breakfast/Lunch/Dinner) After breakfast, proceed to Gao’s Grand Courtyard in Xi An. It was built in 14 years of the reign of emperor Chongzhen, Ming Dynasty, the whole courtyard is about 2310 square meters. The construction of the courtyard is a quadrangle made of wood and brick. We will be watching a traditional shadow puppet show which wins the heat of the audience by its lingering music, exquisite sculpture, brisk color and lively performance. Shadow puppetry was very popular during the Tang and Song Dynasties in many parts of China. Following, we will explore The Small Wild Goose Pagoda, Ming Dynasty City Wall, Bell and Drum Tower Square (we won’t be making our way upstairs) and Xi An antique snack street where you will taste famous Xi An dumpling dinner. Day 3: Xi An – Lintong District – Huaqing Pool (Breakfast/Lunch/Dinner) After breakfast, head to the famous Terracotta Army grounds which is the most significant archeologicak Small Wild Goose Pagoda excav ations if the 20th century. The site is around 1.5 kilometers east of Emperor Qing Shi Huang’s Mausoleum in Lintong, Xian, Shaanxi Province.
    [Show full text]
  • Issn 1672-8025
    Follow us on WeChat Now Advertising Hotline 400 820 8428 城市漫步北京 英文版 06 月份 国内统一刊号: CN 11-5232/GO China Intercontinental Press ISSN 1672-8025 JUNE 2015 2015 BEST BEIJING AWARDS VOTING ENDS JUNE 19 June 2015.indd 1 15/5/25 下午3:19 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 社长 President of China Intercontinental Press 李红杰 Li Hongjie 期刊部负责人 Supervisor of Magazine Department 邓锦辉 Deng Jinhui 编辑 Editor 刘扬 Liu Yang 发行 / 市场 Distribution / Marketing 黄静，李若琳 Huang Jing, Li Ruolin Editor-in-Chief Stephen George Deputy Editor Oscar Holland Senior Editors Marianna Cerini, Noelle Mateer Designers Tin Wu, Xiaoran Li Staff Photographer Holly Li Contributors Andrew Chin, Dr Jonathan Chatwin, Mia Li, Trevor Marshallsea, Sarah E. Weber, Qiao Zhi, Karoline Kan, Fahy Yen, Jiaming Wang, Randy Richardson, Sophi Pederson 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,
    [Show full text]
  • Signature Redacted Author
    A, Redesigning Rural Life: Relocation and In Situ Urbanization in a Shandong _77 Village OF TECH UTE0.y by JUL 2 92014 Saul Kriger Wilson LIBRARIES Submitted to the School of Humanities, Arts and Social Sciences in partial fulfillment of the requirements for the degree of Bachelor of Science at the MASSACHUSETTS INSTITUTE OF TECHNOLOGY September 2014 Massachusetts Institute of Technology 2014. All rights reserved. Signature redacted Author........... Major Departure in Humanities: Asian and Asian Diaspora Studies Department of Mathematics Signature redacted July 9, 2014 Certified by. Yasheng Huang Professor of Global Economics and Management Sloan School of Management Signature redacted Thesis Supervisor Accepted by Ian Condry Chairman /i / Deportment of Global Studies and Languages Accepted by .. Signature redacted ............ Deborah Fitzgerald Kenan Sahin Dean School of Humanities, Arts, and Social Sciences 2 Redesigning Rural Life: Relocation and In Situ Urbanization in a Shandong Village by Saul Kriger Wilson Submitted to the School of Humanities, Arts and Social Sciences on July 9, 2014, in partial fulfillment of the requirements for the degree of Bachelor of Science Abstract The Chinese government's attempts to improve village public service provision, limit the loss of arable land, and coordinate urbanization have converged in land readjust- ment schemes to rebuild some villages as more densely populated "rural communities." I present a case study on a financially troubled, partially complete village reconstruc- tion project in Shandong. Villagers outside the leadership were minimally involved in project planning, and the village leadership put pressure on villagers to move. How- ever, the pressure to move was not due to an absence of formal property rights for villagers; reluctant villagers agreed to move because they could not afford to offend the village government.
    [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]
  • The Vinegar and Milk
    The Newsletter of Issue No 10 Oxley Christian College 13 August 2020 From the Principal Dear Friends, These days, looking into the future with any degree Of course, there have been many debates around self- of accuracy is certainly a landmark achievement. We evident and unalienable rights since the declaration, and continue to be very appreciative of families who helpfully in recent months we have also seen the other questions walk alongside each other and the College in these of the minority, about their consent to be governed. A difficult times. Understandably, it has been a challenge democratic society relies on both majority sentiment and for many families to resume remote learning, but we minority consent, otherwise our community can be at are delighted and encouraged to see the resilience and risk, and that becomes a very complex issue. tenacity of the majority coping rather well. Our hope is that students can briefly put aside the disappointments Perhaps even more disturbing is that the natural or secular of not being together as a class and continue to world view that underpins modern culture holds no experience many small successes in learning under the inherent egalitarian picture of human creation, since it is a current restrictions. view that denies a Creator. In an evolutionary and secular view there is no necessarily intrinsic value for all human While education is the focus for a student in the school beings. Nor is there a particularly strong basis for an appeal years, there are, I believe, other big pictures currently in to reason or consent given the human mind is merely a play.
    [Show full text]
  • Tianjin Open 2015: Tale of the Winners 2015天津公开赛：胜利者的故事
    2015.082015.082015.08 Tianjin Open 2015: Tale of the Winners 2015天津公开赛：胜利者的故事 InterMediaChina www.tianjinplus.com IST offers your children a welcoming, inclusive international school experience, where skilled and committed teachers deliver an outstanding IB education in an environment of quality learning resources and world-class facilities. IST is... fully accredited by the Council of International Schools (CIS) IST is... fully authorized as an International Baccalaureate World School (IB) IST is... fully accredited by the Western Association of Schools and Colleges (WASC) IST is... a full member of the following China and Asia wide international school associations: ACAMIS, ISAC, ISCOT, EARCOS and ACMIBS 汪正影像艺术 VISUAL ARTS Wang Zheng International Children Photography Agency 汪 正·天 津 旗下天津品牌店 ■婴有爱婴幼儿童摄影 ■韩童街拍工作室 ■顽童儿童摄影会馆 ■汪叔叔专业儿童摄影 ■素摄儿童摄影会馆 转 Website: www.istianjin.org Email: [email protected] Tel: 86 22 2859 2003/5/6 ■ Prince&Princess 摄影会馆 ■韩爱儿童摄影会馆 ■本真儿童摄影会馆 4006-024-521 5 NO.22 Weishan South Road, Shuanggang, Jinnan District, Tianjin 300350, P.R.China 14 2015 2015 CONTENTS 11 CONTENTS 11 Calendar 06 Beauty 38 46 Luscious Skin Sport & Fitness 40 Partner Promotions 09 Tianjin Open 2015: A Tale of Upsets, Close Calls and Heroic Performances Art & Culture 14 How to 44 Eat me. Tianjin style. How to Cope with Missing Home Feature Story 16 Beijing Beat 46 16 The Rise of Craft Beer in China Off the Tourist Trail: Perfect Family Days Out Cover Story 20 Special Days 48 Tianjin Open 2015: Tale of the Winners Special Days in November 2015 Restaurant
    [Show full text]
  • Guidance for Vegetarians
    GUIDANCE FOR VEGETARIANS Effective from: 16/05/2020. The list contains Aldi own label products that are suitable for vegetarian diets. The products listed are suitable for people who do not eat any meat, poultry, fish or shellfish, but do eat milk, milk products and eggs. This information is to be used as a guide only; whilst every effort has been taken to complete the list accurately the products may be subject to subsequent changes in allergen information, recipe or supplier. Aldi do not accept liability for the consequences of such changes and advise customers to always check the ingredient list and allergen information on pack on all food and drink at the time of purchase to ensure the product is suitable for your dietary requirements. Products are subject to availability and will not be available in all stores. BARCODE BRAND DESCRIPTION PACK SIZE Frozen Food 4088600205915 Bon Appetit! All Butter Croissant 440g 4088600205922 Bon Appetit! Pain Au Chocolat 390g 4088600233130 Slimwell Sweet Potato Curry 550g 4088600242101 Slimwell Vegetable Biryani 550g 25127829 Four Seasons Baby Carrots 907g 4088600033341 Four Seasons Battered Onion Rings 750g 4088600033334 Four Seasons Breaded Onion Rings 750g 25288667 Four Seasons Broccoli Florets 1kg 25242744 Four Seasons Broccoli Florets 907g 25468359 Four Seasons Butternut Squash Chunks 500g 4088600168708 Four Seasons Carrot, Cauliflower & Broccoli 640g 4088600168715 Four Seasons Carrot, Cauliflower & Broccoli 640g 25314892 Four Seasons Carrots, Broccoli & Sweetcorn 640g 25315172 Four Seasons Carrots,
    [Show full text]
  • Guidance for People Avoiding Milk & Lactose
    GUIDANCE FOR PEOPLE AVOIDING MILK & LACTOSE Effective from: 16/05/2020. The list contains Aldi own label products that are suitable for people avoiding milk and lactose. The products listed do not contain milk or ingredients derived from milk and controls are in place to minimise the risk of cross contamination with milk and milk derivatives. This information is to be used as a guide only; whilst every effort has been taken to complete the list accurately the products may be subject to subsequent changes in allergen information, recipe or supplier. Aldi do not accept liability for the consequences of such changes and advise customers to always check the ingredient list and allergen information on pack on all food and drink at the time of purchase to ensure the product is suitable for your dietary requirements. Products are subject to availability and will not be available in all stores. BARCODE BRAND DESCRIPTION PACK SIZE Frozen Food 4088600113326 Slimwell Chicken & Chorizo-Style Sausage Paella 550g 4088600107028 Inspired Cuisine Chicken And Vegetable Fajita Mix 700g 4088600075914 Slimwell Chicken Chow Mein 550g 4088600231495 Everyday Essentials Chicken Curry 400g 4088600209630 Slimwell Meatballs & Pasta 550g 4088600284811 Inspired Cuisine Roast Chicken Dinner 400g 4088600021577 Slimwell Smokey Barbecue Chicken 500g 4088600069937 Inspired Cuisine Sweet And Sour Chicken With Rice 400g 4088600265865 The Fishmonger Basa Fillets 380g 4088600186337 The Fishmonger Battered Chunky Cod 500g 4088600186351 The Fishmonger Battered Chunky Haddock
    [Show full text]