LAMB / BEEF CHICKEN PORK Soups STARTERS COLD DISH
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We Can Steam Any Kind of Vegetable with Meat Or Without Meat When Requested A( Appetizer º¬}® 1
OPEN 7 DAYS A WEEK OPEN DAILY: 11:00 AM - 10:00 PM • FRIDAY: 11:00 AM - 10:00 PM SATURDAY: 11:30 AM - 10:00 PM • SUNDAY: 4:00 PM - 10:00 PM WE CAN STEAM ANY KIND OF VEGETABLE WITH MEAT OR WITHOUT MEAT WHEN REQUESTED A( APPETIZER º¬}® 1. CRISPY SPRING ROLLS (1) 1.25 House version of egg rolls filled with minced beef, shrimp and vegetables. º t J Ωª 2. FRIED WONTON (8) 2.95 SOUPS Meat filled dumplings then deep fried to crispy. J ë ª 3. FRIED CHICKEN WINGS (6) 4.25 ;sº 12. EGG DROP SOUP 1.95 ‘ ˙Ù For those who prefer a light soup. 4. SESAME SHRIMP TOAST (4) 4.50 Minced shrimp with egg, covered with toast, then deep-fried until golden brown. ò˝º Ô‹ 13. 3 HOT AND SOUR SOUP 1.95 5. DUMPLINGS (6) (STEAMED OR FRIED) 5.25 Rich, spicy chicken broth with bean curd and mushroom, Steamed pork dumplings. bamboo shoots. ∏)“ 6. BEEF ON STICK (6) 6.95 Ωªº Marinated beef in special teriyaki sauce. 14. WONTON SOUP 1.95 h ø ◊ House version of the popular Chinese dumplings soup. 7. BAR-B-Q SPARE RIBS (4) 6.95 Tender baby spare ribs marinated in special sauce then slowly smoked. ≈Δº J·‘ 15. HOUSE SPECIAL SOUP (FOR TWO) 6.95 Slices beef, chicken and shrimps with vegetables in a rich 8. FANTAIL SHRIMP (5) 6.95 broth. Jumbo shrimp dipped with batter, then deep fry until golden brown. π∫cZ ¬ªº 9. ELEGANT PLATTER (FOR TWO) 10.95 16. -
Study on Sodium Content in Local Foods
Annex I Annex I: Sodium content in non-prepackaged foods by category Food category (Food items included) n Sodium (mg/100g) Avg Std Dev Min Max Condiments and sauces 30 1,183 1,137 310 4,600 Sauce for Siumei/Lomei meat (Charsiew/ Siumei/ Lomei sauce; Ginger puree/ Ginger and shallot puree) 6 2,885 1,495 310 4,600 Curry gravy (Indian; Japanese; Thai)(Solid included) 6 635 135 390 790 White gravy (including mushroom; corn; etc.)(Solid included) 6 485 75 410 580 Asian sauces (Vietnamese sweet and sour sauce; Sauce for nuggets) 6 1,300 597 400 2,100 Gravy for other meat (Black pepper; Onion; Brown) 6 612 229 380 880 Processed meat products 80 1,225 1,250 280 6,800 Siumei/ Lomei chicken (Soy sauce chicken meat) 7 570 262 320 970 Siumei/ Lomei duck/ goose ("Lo shui" duck/goose; Roasted duck/goose) 9 738 347 360 1,400 Other siumei/ lomei poultry ("Lo shui" pigeon; Roasted pigeon) 7 669 301 280 1,000 Siumei/ Lomei pork (Roasted pork/ Roasted suckling pig; "Barbeque" pork) 9 691 193 350 970 Other siumei/ lomei pork (Salted and smoked pork; "Lo Shui" pork meat (ear; trotter; tongue)) 7 1,199 475 590 1,800 product Asian preserved sausages (Canton-style pork sausage/ Liver sausage; Red pork sausage) 5 1,754 775 870 2,700 Western preserved sausages (Meat; Cheese; Cervelat; Pork; Chicken) 4 933 70 840 1,000 Ready-to-eat marinated offal (Ox offals; Chicken liver) 4 585 283 330 990 Ready-to-eat meat balls (Fish ball (fried/boiled); Beef/ Beef tendon ball; Meat stuffed ball; Cuttle 10 744 205 420 980 fish ball; Shrimp ball) Preserved fish and seafood -
Soy Products As Healthy and Functional Foods
Middle-East Journal of Scientific Research 7 (1): 71-80, 2011 ISSN 1990-9233 © IDOSI Publications, 2011 Soy Products as Healthy and Functional Foods Hossein Jooyandeh Department of Food Science and Technology, Ramin Agricultural and Natural Resources University, Mollasani, Khuzestan, Iran Abstract: Over the recent decades, researchers have documented the health benefits of soy protein, especially for those who take soy protein daily. Soy products offer a considerable appeal for a growing segment of consumers with certain dietary and health concerns. It is quite evident that soy products do reduce the risks of developing various age-related chronic diseases and epidemiologic data strongly suggest that populations that regularly consume soy products have reduced incidence and prevalence of the aforementioned age-related conditions and diseases than populations that eat very little soy. The subject of what specific components is responsible for the plethora of reported health benefits of soybean remains a strong controversial issue, as the scientific community continues to understand what component(s) in soy is /are responsible for its health benefits. Soy constituents’ benefits mostly relate to the reduction of cholesterol levels and menopause symptoms and the reduction of the risk for several chronic diseases such as cancer, heart disease and osteoporosis. A variety of soy products are available on the market with different flavors and textures and a low-fat, nutritionally balanced diet can be developed from them. This article summarized the beneficial health, nutritional and functional properties of the soy ingredients and intends to illustrate the most current knowledge with a consciousness to motivate further research to optimize their favorable effects. -
Taipei Guide Taipei Guide Money
TAIPEI GUIDE TAIPEI GUIDE MONEY Currency: New Taiwanese Dollar (TWD/NT) = 100 Bottle of water at supermarket (1.5 liter) – 30 Essential Information cents. NT Money 3 Domestic beer (0.5 liter, draught) – 50 NT The easiest way to get Taiwanese money is to use Cappuccino – 80 NT Communication 4 This enchanting metropolis always seems to the ATMs that are literally on every corner or in Gasoline (1 liter) – 32 NT be busy, never slowing down or taking time to 7-Elevens (part of the international Plus or Cirrus Hostels (average price/night) – 400 NT Holidays 5 relax. Taipei has all the typical characteristics networks). You can also exchange money in the 4* hotel (average price/night) – 4000 NT banks (second most common option) or in hotels, Car-hire (medium-sized car/day) – 3000 NT Transportation 6 of a contemporary Asian global city: an excel- lent public transportation system, a glitzy cen- but the rates are not as good there. Private ex- Food 8 tral business district with signature skyscrap- change offices are not widespread in Taiwan. Tipping ers, overwhelming shopping malls and busy Tipping is not customary in Taiwan. The restau- Events During The Year 9 nightspots. Major cards (Visa, Master Card, JCB) are widely ac- rants usually include a service charge in the bill. Despite the erratic traffic, overcrowded streets cepted and paying with them is very convenient However, it is usual to tip bellhops in good hotels 10 Things to do and pollution, Taipei has also an amiable face in Taiwan. Amex and Diners club are accepted at (around 100NT) or staff in expat bars/clubs. -
Mama Ruthie's Chinese Egg Rolls
Mama Ruthie’s Chinese Egg Rolls Recipe Rules Mama’s Rule #1: Your egg roll filling ingredients must be drained of excess moisture and cooled before rolling. Soggy, hot filling makes soggy egg rolls. Mama’s Rule #2: Use the right kind of wrapper. The size I get is 8 x 8 inches (20 x 20 cm) around and come 25 wrappers to a package. These wrappers are light, paper-thin and fry up to a shatteringly crisp crunch. Oh yes, before I forget – “spring roll” and “egg roll” are interchangeable and mean the same thing. Sometimes my regular American grocery store will have “spring roll pasta sheets” that are in the refrigerated produce section. Do not use those – they are way too thick! Let’s just say that if it has Italian writing on the package, it probably ain’t the good stuff for Chinese egg rolls. Rule#2A. Treat the wrapper right. You also want to keep the wrappers covered with a damp towel at all times to prevent the edges from drying and cracking. Mama’s Rule #3: Roll small and tight! Sloppy and loosely rolled egg rolls will break apart and allow oil to seep into the inside of the roll. Mama says baaaad. One time I was watching a celebrity chef on television making monster egg rolls the size of a cola can. Who in the heck can wrap their mouths around that thing? It looked hideous. Mama’s egg rolls are elegant and skinny. Don’t be too greedy and overstuff them! And roll them tight so that the filling doesn’t fall out while frying! Remember the days when you were younger and rolled your own…um…cigarette? Channel those rolling skills back. -
Chinese Cuisine from Wikipedia, the Free Encyclopedia "Chinese Food
Chinese cuisine From Wikipedia, the free encyclopedia "Chinese food" redirects here. For Chinese food in America, see American Chinese cuisine. For other uses, see Chinese food (disambiguation). Chao fan or Chinese fried rice ChineseDishLogo.png This article is part of the series Chinese cuisine Regional cuisines[show] Overseas cuisine[show] Religious cuisines[show] Ingredients and types of food[show] Preparation and cooking[show] See also[show] Portal icon China portal v t e Part of a series on the Culture of China Red disc centered on a white rectangle History People Languages Traditions[show] Mythology and folklore[show] Cuisine Festivals Religion[show] Art[show] Literature[show] Music and performing arts[show] Media[show] Sport[show] Monuments[show] Symbols[show] Organisations[show] Portal icon China portal v t e Chinese cuisine includes styles originating from the diverse regions of China, as well as from Chinese people in other parts of the world including most Asia nations. The history of Chinese cuisine in China stretches back for thousands of years and has changed from period to period and in each region according to climate, imperial fashions, and local preferences. Over time, techniques and ingredients from the cuisines of other cultures were integrated into the cuisine of the Chinese people due both to imperial expansion and from the trade with nearby regions in pre-modern times, and from Europe and the New World in the modern period. In addition, dairy is rarely—if ever—used in any recipes in the style. The "Eight Culinary Cuisines" of China[1] are Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang cuisines.[2] The staple foods of Chinese cooking include rice, noodles, vegetables, and sauces and seasonings. -
English Writing Unforgettable Flavor-Stinky Tofu:Why Does Stinky Tofu
English writing Unforgettable flavor -Stinky Tofu:Why does stinky tofu let the human love and hate? Author: Fang Yu-Chi( 方毓祺)。National Tainan Commercial Vocational Senior High School 。Apply Foreign Language 3B Syu Wun-Yi( 許文怡)。National Tainan Commercial Vocational Senior High School 。Apply Foreign Language 3B Liu Ya-Jhen( 劉雅禎)。National Tainan Commercial Vocational Senior High School 。 Apply Foreign Language 3B Instructor:Huang Yan-Hong( 黃燕鴻老師) Unforgettable flavor -Stinky Tofu:Why does stinky tofu let the human love and hate? I. INTRODUCTION A. Research Background Food is what matters to the people, and the good food is too numerous to mention in the world. Especially the Chinese traditional good food spreads most widely in this multiplex global village. The good food and the culture exchange mutually between country and country, and then become creative and changeable delicacies which are distinctive. The Chinese invented the food which raises the face to improve looks and nutrition -tofu. Tofu is one of the main foods in Vietnam, Thailand, South Korea and Japan and so on. Along with the East and West cultural exchange, people can buy tofu at some markets. Each region develops all kinds of different tofu ingredients such as Japanese soft tofu, Korean kimchi tofu, Guangdong deep-fried tofu, Chinese bean jelly and Taiwan deep-fried tofu. The fresh tofu through the fermentation, pickled, fried and many processes, and combination of sour-sweet and mouth-watering kimchi. These two food seem very ordinary, and do not connect, but they match actually make the human for it exclamation. After the elder evolves, it becomes the famous Chinese traditional snack nowadays -Stinky Tofu. -
African / Caribbean African Products Asian Asian
2010 Washington Blvd. Baltimore, MD 21230 Ph: 301.322.4503 | Fax: 301.322.4504 [email protected] | www.emdsalesinc.com AFRICAN / CARIBBEAN CANDLES DRY PASTA - SOUPS FLOUR AFRICAN PRODUCTS CANDY / DESSERT CANNED FISH AND MEATS FRUITS AND VEGETABLES ASIAN CARIBBEAN - WEST INDIAN HALAL - KOSHER ASIAN GROCERY CENTRAL AMERICAN HISPANIC SODAS BANANA LEAVES CHEESES HOLIDAY PRODUCTS BEANS CHIPS AND SNACKS HOT SAUCES BREAKFAST CLEANSERS HOUSE BEAUTY CENTER COCONUT PRODUCTS HOUSEWARES CONDIMENTS JUICES - NECTARS COOKIES AND CRACKERS LAUNDRY CREAMS MALTA MEXICAN MISCELLANEOUS OILS AND LARDS OTHERS PERUVIAN PERUVIAN PRODUCTS REF TORTILLA RICE SPICES - BOULLIONS TORTILLAS YOGURTS AFRICAN / CARIBBEAN G. KRUST SPICY BEEF PATTIES 15 OZ G. KRUST VEGETABLE PATTIES 15 OZ Item Pack: 12 Item Pack: 12 Item Size: 15 OZ Item Size: 15 OZ UPC: 72113470003 UPC: 72113470008 G. KRUST MILD BEEF PATTIES 15 OZ G. KRUST MICROWAVE S. BEEF PATTIES 10 OZ Item Pack: 12 Item Pack: 12 Item Size: 15 OZ Item Size: 10 OZ UPC: 72113470004 UPC: 72113470024 G. KRUST MICROWAVE M. BEEF PATTIES 10 OZ G. KRUST MICROWAVE CHICKEN PATTIES 10 OZ Item Pack: 12 Item Pack: 12 Item Size: 10 OZ Item Size: 10 OZ UPC: 72113470025 UPC: 72113470027 G. KRUST CHICKEN PATTIES 15 OZ T. ICE GREEN TEA ICE BAR 4 CT Item Pack: 12 Item Pack 6 Item Size: 15 OZ Item Size 4/2.5 Z UPC: 72113470006 UPC 08373731428 YISSINE DUMPLING WRAPPER 14 OZ ASSI PORK DUMPLINGS 1.25 LBS Item Pack 24 Item Pack 20 Item Size 14 OZ Item Size 1.25 LB UPC 01865220538 UPC 08165220571 #Na me? ASIAN OTASTY BBQ PORK BUNS BAO 24 OZ T. -
Read Book the Food of Taiwan Ebook Free Download
THE FOOD OF TAIWAN PDF, EPUB, EBOOK Cathy Erway | 240 pages | 21 Apr 2015 | HOUGHTON MIFFLIN | 9780544303010 | English | Boston, United States The Food of Taiwan PDF Book Part travelogue and part cookbook, this book delves into the history of Taiwan and the author's own family history as well. French Food at Home. Categories: Side dish; Taiwanese; Vegan; Vegetarian Ingredients: light soy sauce; Chinese white rice wine; chayote shoots. Recently, deep-fried vegetarian rolls wrapped in tofu sheets have appeared in this section of the offering. Bowls of sweet or salty soy milk are classic Taiwanese breakfast fodder, accompanied by a feast of spongy, focaccia-like shao bing sesame sandwiches ; crispy dan bing egg crepes ; and long, golden- fried you tiao crullers. Your email address will not be published. Home 1 Books 2. The switch from real animals to noodles was made over a decade ago, we were told, to cut costs and reduce waste. For example, the San Bei Ji was so salty it was borderline inedible, while the Niu Rou Mian was far heavier on the soy sauce than any version I've had in Taiwan. Hardcover , pages. Little has changed over the years in terms of the nature of the ceremony and the kind of attire worn by the participants, but there have been some surprising innovations in terms of what foods are offered and how they are handled. Aside from one-off street stalls and full-blown restaurants, there are a few other unexpected spots for a great meal. I have to roll my eyes when she says that Taiwan is "diverse" even though it has a higher percentage of Han Chinese than mainland China does and is one of the most ethnically homogeneous states in the world. -
When Chinese Cuisine Meets Western Wine 9 Q1 Shu-Tai Wang 11 Department of Hospitality Management, Tunghai University, P.O
Prod:Type:FTP ED: 5þ model IJGFS : 52 pp:029ðcol:fig::NILÞ PAGN: SCAN: Available online at www.sciencedirect.com International Journal of 1 Gastronomy and Food Science 3 International Journal of Gastronomy and Food Science ] (]]]]) ]]]–]]] www.elsevier.com/locate/ijgfs 5 7 When Chinese cuisine meets western wine 9 Q1 Shu-Tai Wang 11 Department of Hospitality Management, Tunghai University, P.O. Box 891, Taichung 407, Taiwan 13 Received 7 March 2016; accepted 16 November 2016 15 17 Abstract 19 This study explores the guiding principle for pairing common western table wines such as Chardonnay, Riesling, Merlot and Cabernet Sauvignon with authentic Chinese cuisines. Sensory evaluation was carried out to measure the affective level on the pairing of food and wine. A fi 21 ve by eight (4 different wines and no wine pairing with 8 different cuisines) factorial experiment design was carried out to attain the sensory affection from the taste panel. Hedonic rating was adopted to assess the affective response of the cuisine and wine pairings. The results of affective test indicated that Riesling was the preferred wine to pair with most of the Chinese cuisines in question. The interaction was significant 23 between different cuisines and wines (p¼0.000), indicating that the hedonic sensory pattern of the cuisine can be influenced by the type of wine paired. In addition, Multidimensional Scaling (MDS) graph was proven to be an effective tool for visualizing the guiding principle of food and 25 wine pairing. & 2016 AZTI-Tecnalia. Production and hosting by Elsevier B.V. This is an open access article under the CC BY-NC-ND license 27 (http://creativecommons.org/licenses/by-nc-nd/4.0/). -
MENU Diet Dish Selection & Fried Rice
Shrimp Selections www. egg rol I housenow. com (served with rice, soy sauce) euart LUNCH SPECIALS Shrimp Cashew Nuts...... ...12.95 from L1:00 a.m. to 3:00 p.m. Shrimp Kow ... ...12.95 (with fortune cookies) EGG ROLL HOUSE Hung Sue Shrimp. .........12.95 CHINESE - AMERICAN RESTAURANT Sweet & Sour Shrimp .........12.95 No. 1 Fried Rice &2Egg RolIs........... $6.95 Shrimp with Lobster Sauce ..... ....12.95 No. 2 Sweet & Sour Pork, Fried Rice Szechuan Shrimp HOT ........ .......12.95 & Egg Roll ..... ...........7 .65 Shrimp & Snow Pea Pods .12.95 Peanut Shrimp HOT... ............12.95 No. 3 Sweet & Sour Chicken, Fried Rice Sauce 6 Shrimp with HOT .........12.95 t-& .... & Egg Roll ... .......7 .65 Curry Shrimp HOT.......... .........12.95 Shrimp & Broccoli ..........12.95 No. 4 Beef Chop Suey, Fried Rice Walnut Shrimp ...14.95 & Egg Fuyoung ........1 .95 No. 5 Shrimp Almond Ding, Fried Rice Seafood Selections & Egg Fuyoung ...........1 .95 (served with rice, soy sauce) OPEN MONDAY THRU THURSDAY Quart No. 6 Chicken Kow, Fried Rice 11:00 AM - 9:30 PM Salt & Pepper Shrimp.... 14.95 & Egg Fuyoung ..........7 .65 Scallops & Mixed Vegetables 14.25 FRI. ll:00 AM - l0 PM Scallops Kai Lan (Broccoli).. 14.25 No. 7 HOT Peanut Chicken & Fried Rice.7.65 SAI. 11:30 AM - l0 PM Curry Squid HOT ......... t4.25 SUN. 11:30 AM - 9 PM Squid & Mixed Vegetables or Broccoli ........ t4.25 No. 8 Fried Rice, Egg Roll, & Egg Fuyoung ...........6.95 TAKE OUT AND No. 9 Beef & Broccoli, Egg Roll DELIVERY MENU Diet Dish Selection & Fried Rice ...... .......7 .95 Call 77L-3011, or 771-3024 (no salt, no m.s.g. -
Carryout-Menu-052020.Pdf
003 C22 207 FAMILY STYLE DINNERS 032 C16 231 (All dinners served with cookies) Dinner for Two 28.95 Dinner for Three 40.95 Egg Rolls (2) Egg Roll (3) Fried Won Ton (2) Fried Won Ton (3) Bar-B-Q Pork (4) Bar-B-Q Pork (6) Fried Shrimp (2) Fried Shrimp (3) Chicken Chow Mein (Cantonese Style) Beef Kow CHINESE CUISINE Sweet & Sour Chicken Chicken Almond Ding Bar-B-Q Pork Fried Rice Sweet & Sour Chicken Bar-B-Q Pork Fried Rice Dinner For Four 59.95 APPETIZERS CHOP SUEY (Served with steamed rice) Egg Roll (4) Fried Won Ton (4) Dinner for Five 74.95 001 Combination Tray (serves one) . 7 .95 OR CHOW MEIN (Served with fried crispy noodles) Bar-B-Q Pork (8) Egg Roll( 5) 1 Egg Roll, 1 BBQ Rib, 1 Fried Shrimp, 2 BBQ Pork, & 2 Crispy Wontons Fried Shrimp (4) Fried Wonton (5) (Served with spaghetti noodles) Chicken Kow BBQ Pork (10) 002 New Star Appetizer Platter (serves two) . 12 .95 OR WAR MEIN POULTRY Fried Shrimp (5) Small Large CHEF’S RECOMMENDATIONS Shrimp with Lobster Sauce 2 Egg Rolls, 2 BBQ Ribs, 2 Fried Shrimp, 2 Pot Stickers, (Entrees served with white rice; may substitute for brown rice for $0 .60 extra) Sweet & Sour Chicken Hong Kong Steak 101 (Shrimp, Chicken, BBQ Pork) .. 2 Crab Rangoon, & 2 Shrimp Toasts New Star Subgum 6 .45 10 .95 Small Large Pea Pod with Beef Mongolian Beef 102 New Star Special (Shrimp, Chicken, BBQ Pork) . 6 .45 10 .95 C01 Moy’s Special (Rice does not included) .