Showing posts with label Chinese Culinary 中国菜. Show all posts
Showing posts with label Chinese Culinary 中国菜. Show all posts

Saturday, December 31, 2011

在新加坡文华大酒店的喜宴 Wedding Banquet at Mandarin Orchard Singapore (16/12/2011)

(http://youtu.be/D-EOR2weK9M)


















Mandarin Orchard Singapore

Address:
333 Orchard Road
Singapore 238867

Phone number:
+65 6831 6029 / 82

Fax number:
+65 6737 3130

Email:
events.orchard@meritushotels.com

Website:
http://www.meritushotels.com/
---------------------------------------

PLEASE WATCH - Singapore - A Letter to Precious Singaporeans...
http://www.youtube.com/watch?v=ScXGRuRoHV8


Singapore Government, Pls stop selling your Conscience to CCP (W/ English Sub) - http://www.youtube.com/watch?v=x04zeZn6HWI

Saturday, December 24, 2011

新加坡的福建美食 Hokkien Cuisine in Singapore- 茗香菜馆 BENG HIANG RESTAURANT Singapore

地道的福建美食 Authentic Hokkien Cuisine ...

Words are hard to describe. But I could say the food there are delicious, better than those 5-star hotels' cuisines!


Must try the “Kong Ba Bao” (Steamed Bread with Braised Brisket), crispy Fried Oysters with Egg, and the green beans soup.


The food are not too oily, just the right balance!


言语很难描述。但我可以说茗香菜馆美食比那些5星级酒店的美食更好!


必须尝试“扣肉包”(馒头,红烧牛腩),香脆蚝煎 ,和绿豆汤。


食物不过于油腻,恰到好处的平衡!

(http://youtu.be/wXJkaVAQhcc)



茗香菜馆 BENG HIANG RESTAURANT Singapore


鱼翅羹 Shark’s Fin Soup
鱼翅羹 Shark’s Fin Soup
Fried Bee Hoon 米粉
炆福建面 Traditional Hokkien Noodles
炸春卷 / 五香 Spring Roll / Spiced Sausage
香脆蚝煎 Fried Oysters with Egg
香脆蚝煎 Fried Oysters with Egg
包 “Bao” (Steamed Bread)
包 “Bao” (Steamed Bread)

“扣肉 “Kong Ba” (Braised Brisket)

扣肉花包 “Kong Ba Bao” - Using the Bread and put the meat in. (Steamed Bread with Braised Brisket)
Green bean soup 绿豆汤
Started in 1978, Beng Hiang Restaurant has since established itself as one of the best Hokkien restaurants in Singapore.

Our chefs uphold years of culinary tradition, using only the choicest ingredients and preparing each dish with skills honed by decades of experience.

Beng Hiang's authentic Hokkien cuisine has gained both local recognition and international acclaim.


茗香成立于1978年。至今乃是新加坡最好的福建菜馆之一。

我们的厨师保守着传统的厨艺,也坚持选用最好的材料,以丰富的经验来烹煮着每一道菜肴。

茗香正宗福建菜因此赢得了新加坡及世界各地赞赏与认同的口碑。

http://www.benghiang.com/

Address:
112-116 Amoy Street Singapore 069932


Tel: +65 6221 6695 / +65 6221 6684
---------------------------------------
PLEASE WATCH - Singapore - A Letter to Precious Singaporeans...
http://www.youtube.com/watch?v=ScXGRuRoHV8  


Singapore Government, Pls stop selling your Conscience to CCP (W/ English Sub) - http://www.youtube.com/watch?v=x04zeZn6HWI

Thursday, December 22, 2011

冬至快乐! ^o^ 冬至汤圆补冬 养生药膳暖身

汤圆 Home-cooked Glutinous rice balls
(http://youtu.be/x7Y5O1HvhrY)




【新唐人2011年12月22日讯】冬至吃汤圆是华人的习俗,但因为汤圆的食材主要是糯米,比较不易消化,对有胃疾患者的民众不宜多吃,但是少量的汤圆加上莲子与中药做成甜汤,中医师说不但好吃,也有润肺以及提升活力的功能。

一颗颗汤圆加上莲子以及中药熬煮而成的养生汤圆,民众会选在冬至这天替自己好好的补一补。

民众:〝(阿嬷他这个汤圆吃起来口感如何),很清甜很清甜,好吃。〞

但是糯米做的汤圆吃多碍胃难消化,中医师建议,汤圆的汤底放进中药材熬煮,可以提升消化能力。

彰滨秀传中医科主任吕友文 :〝中医里面有一些药材,比如说包括有一些党参,茯苓或者是一些芡实,山药还有一些陈皮,桂枝这些东西,它有一点心温可以开脾阳,然后还有肝温可以补中气,那这些东西吃了以后,可以帮助我们一些食物的消化能力的提升。〞

除了汤圆之外,医生建议冬至过后,阳气初生,可选择强壮筋骨的药膳取代传统的麻油鸡与姜母鸭。

彰滨秀传中医科主任吕友文:〝我们可以设计一些稍微有一点温补肾阳跟温补脾阳的药膳来帮助我们身体里面的阳气滋长,做为来年能量的储备也好,身体的抵抗力的加强也好,对身体的健康都有很大的帮助。〞

寒流一波波,民众不妨自己DIY,补补身子,度过未来的寒冬。

新唐人亚太电视叶锡鸿台湾彰化报导。

From - http://www.ntdtv.com/xtr/b5/2011/12/22/a635562.html#video

Tuesday, September 27, 2011

A Taste of China (Chinese Cuisine) at New York Times Square

(http://youtu.be/cEzpTebQQgs)



And finally... after months of preparation, NTD's 4th annual International Chinese Culinary Competition draws to a close Friday. NTD's Chris Chappell takes us there and shows us what it takes to be a Chinese culinary master.

Congratulations to the other winner of our competition. Taking home the gold awards were Zhixue Zhang with North Eastern cuisine, along with Robin Luo who prepared Cantonese cuisine.

Taking home the silver awards were Yichun Chen who prepared Sichuan cuisine, alongside Shandong specialist Kejiang Bi. And winning the bronze award was Kanda Masayuki, who cooked up North Eastern cuisine.

Not even the rain can stop the fires of NTD's fourth annual International Chinese Culinary Competition.

[Chris Chappell, NTD Reporter]:
"Well, the weather's taken a bit of a turn on us a bit today, but do you think that's going to get in the way of the greatest Chinese culinary competition? Not on your life! Today are the finals, and for the chefs, it's getting a bit dicey. Let's have a look."

Out of nearly 100 contestants, only 23 remain. These are the masters of an ancient culinary craft. They move like the mist and wind, splitting through their dishes like a river through a mountain.

NTD has gathered these chefs from the four corners of the Earth, transforming the heart of New York's Times Square into the image of China's glory days.

[Qu Yunqiang, Jury President]:
"In Manhattan, I haven't heard of another similar competition about Chinese cuisine. For Westerners, they have this opportunity to get to know many culinary skills of Chinese cuisine. And Chinese traditional dishes also carry Chinese history and culture. Therefore only NTDTV can hold such a show that revives real Chinese traditions."

But what are these cuisines from 5000 years past? What is traditional cooking?

It involves not only precise knife skills and the proper use of seasonings, but also a certain mental attitude, a spirit that gives the cooking its inner life.

The different cuisines—Sichuan, Shandong, Cantonese, Huaiyang, and Northeastern—each has their own unique style and flavors. So what does it take to pick a winning dish?

[Qu Yunqiang, Jury President]:
"We mainly judge from color, aroma, taste, appearance, and knife skills. In spite of these, there is also another important criterion, which is on-site operation; it includes chef's conversation manners, their understanding of the dish, etc. In our opinion, if we treat a dish as a living thing, then the taste is its soul. The chef's mentality is also crucial in the process, because we believe that 'matter and mind are one thing.'"

And this year it was Zhang Zhixue, with his dish of fried sweet potatoes, that best embodied these qualities, and the essence of traditional Chinese cooking.

If you missed this year's competition, not to worry. Though you might have missed out on some good Kung Pao Chicken, there'll be plenty of pow at NTD's third International Traditional Martial Arts Competition, kicking off in October.

This is Chris Chappell, NTD News, New York.

From - http://english.ntdtv.com

Sunday, September 18, 2011

台湾凤梨芒果入馅月饼

(http://youtu.be/GRXHcgZuJug)



From 【新唐人2011年9月11日讯】社区广角镜(207)- http://www.ntdtv.com/xtr/b5/2011/09/12/a587089.html#video

中秋节是华人的传统节日之一,台湾的饭店业者推出了以当季水果土凤梨和金煌芒果为口味的月饼,迎合民众尝鲜和中秋送礼的双重需求。 烘焙师傅的辛苦付出,换来的是民众对月饼的频频赞许。

Sunday, September 11, 2011

中秋节快乐 Watching the Mid-Autumn Moon

【民风民俗】中秋赏月

http://www.ntdtv.com/xtr/gb/2011/09/12/a577689.html

Happy Mid-Autumn (Mooncake) Festival! 中秋节快乐!
Happy Mid-Autumn (Mooncake) Festival! 中秋节快乐!
 (ENGLISH VERSION BELOW)

【新唐人2011年9月12日讯】中秋节,为每年农历的八月十五。按照中国的农历,八月为秋季的第二个月,因此民间称为中秋。又称秋夕、八月节、八月半、月夕、月节,又因为这一天月亮满圆,象征团圆,又称为团圆节。民间中秋节有吃月饼、赏月、赏桂花、猜灯谜等多种习俗。中秋节起源于中国,是东亚民间的一个传统节日。中秋节不单单是华人的节庆,受中华文化的影响,中秋节也是日本、越南、朝鲜半岛等地的传统节日。

关于〝中秋节来历〞

每年农历八月十五日,是一年秋季的中期,所以被称为中秋。在中国的农历里,一年分为四季,每季又分为孟、仲、季三个部分,因而中秋也称仲秋。八月十五的月亮比其他几个月的满月更圆,更明亮,所以又叫做〝月夕〞,〝八月节〞。此夜,人们仰望天空如玉如盘的朗朗明月,自然会期盼家人团聚。远在他乡的游子,也藉此寄托自己对故乡和亲人的思念之情。所以,中秋又称〝团圆节〞。

中国人民在古代就有〝秋暮夕月〞的习俗。夕月,即祭拜月神。到了周代,每逢中秋夜都要举行迎寒和祭月。设大香案,摆上月饼、西瓜、苹果、红枣、李子、葡萄等祭品,其中月饼和西瓜是绝对不能少的。西瓜还要切成莲花状。在月下,将月亮神像放在月亮的那个方向,红烛高燃,全家人依次拜祭月亮,然后由当家主妇切开团圆月饼。切的人预先算好全家共有多少人,在家的,在外地的,都要算在一起,不能切多也不能切少,大小要一样。

相传古代齐国丑女无盐,幼年时曾虔诚拜月,长大后,以超群品德入宫,但未被宠幸。某年八月十五赏月,天子在月光下见到她,觉得她美丽出众,后立她为皇后,中秋拜月由此而来。月中嫦娥,以美貌著称,故少女拜月,愿〝貌似嫦娥,面如皓月〞。

在唐代,中秋赏月、玩月颇为盛行。在北宋京师。八月十五夜,满城人家,不论贫富老小,都要穿上成人的衣服,焚香拜月说出心愿,祈求月亮神的保佑。南宋,民间以月饼相赠,取团圆之义。有些地方还有舞草龙,砌宝塔等活动。明清以来,中秋节的风俗更加盛行;许多地方形成了烧斗香、树中秋、点塔灯、放天灯、走月亮、舞火龙等特殊风俗。

今天,月下游玩的习俗,已远没有旧时盛行。但设宴赏月仍很盛行,人们把酒问月,庆贺美好的生活,或祝远方的亲人健康快乐,和家人〝千里共婵娟〞。

中秋节的习俗很多,形式也各不相同,但都寄托着人们对生活无限的热爱和对美好生活的向往。

中秋节习俗

中秋祭月,在中国是一种十分古老的习俗。据史书记载,早在周朝,古代帝王就有春分祭日、夏至祭地、秋分祭月、冬至祭天的习俗。其祭祀的场所称为日坛、地坛、月坛、天坛。分设在东南西北四个方向。北京的月坛就是明清皇帝祭月的地方。《礼记》载:〝天子春朝日,秋夕月。朝日之朝,夕月之夕。〞这里的夕月之夕,指的正是夜晚祭祀月亮。这种风俗不仅为宫廷及上层贵族所奉行,随着社会的发展,也逐渐影响到民间。

文人赏月

赏月的风俗来源于祭月,严肃的祭祀变成了轻松的欢娱。民间中秋赏月活动约始魏晋时期,但未成习。到了唐代,中秋赏月、玩月颇为盛行,许多诗人的名篇中都有咏月的诗句。待到宋时,形成了以赏月活动为中心的中秋民俗节日,正式定为中秋节。与唐人不同,宋人赏月更多的是感物伤怀,常以阴晴圆缺,喻人情事态,即使中秋之夜,明月的清光也掩饰不住宋人的伤感。但对宋人来说,中秋还有另外一种形态,即中秋是世俗欢愉的节日:〝中秋节前,诸店皆卖新酒,贵家结饰台榭,民家争占酒楼玩月,笙歌远闻千里,嬉戏连坐至晓〞(《东京梦华录》)。宋代的中秋夜是不眠之夜,夜市通宵营业,玩月游人,达旦不绝。

民间拜月

明清之后,因时代的关系,社会生活中的现实功利因素突出,岁时节日中世俗的情趣俞益浓厚,以〝赏月〞为中心的抒情性与神话性的文人传统减弱,功利性的祭拜、祈求与世俗的情感、愿望构成普通民众中秋节俗的主要形态。因此,〝民间拜月〞成为人们渴望团聚、康乐和幸福;以月寄情。

月光马儿

明清时期月神形象发生了重要变化,由早期纯道教色彩的以嫦娥为主的月宫图景演变为佛道交融的月光菩萨与捣葯玉兔并在的世俗形象。这个时期,人们供奉绘有月光菩萨的月光纸,也叫〝月光马儿〞。富察敦崇的《燕京岁时记》(一九○六年)。记载:〝月光马者,以纸为之,上绘太阴星君,如菩萨像,下绘月宫及捣葯之兔。人立而执杵,藻彩精致,金碧辉煌,市肆间多卖之者。长者七、八尺,短者二、三尺,顶有二旗,作红绿,笆或黄色,向月而供之。焚香行礼,祭毕与千张、元宝等一并焚之。〞

兔爷儿

兔儿爷的起源约在明末。明人纪坤(约一六三六年前后在世)的《花王阁剩稿》:〝京中秋节多以泥抟兔形,衣冠踞坐如人状,儿女祀而拜之。〞到了清代,兔儿爷的功能已由祭月转变为儿童的中秋节玩具。制作也日趋精致,有扮成武将头戴盔甲、身披戢袍的、也有背插纸旗或纸伞、或坐或立的。坐则有麒麟虎豹等等。也有扮成兔首人身之商贩、或是剃头师父、或是缝鞋、卖馄饨、茶汤的,不一而足。

〝每届中秋,市人之巧者,用黄土抟成蟾兔之像以出售,谓之兔儿爷。〞旧时北京东四牌楼一带,常有兔儿爷摊子,专售中秋祭月用的兔儿爷。此外,南纸店,香烛也有出售的。这兔儿爷,经过民间艺人的大胆创造,已经人格化了。它是兔首人身,手持玉杵。后来有人仿照戏曲人物,把兔儿爷雕造成金盔金甲的武士,有的骑着狮、象等猛兽,有的骑着孔雀,仙鹤等飞禽。特别是兔儿爷骑虎,虽属怪事,但却是民间艺人的大胆创造。还有一种肘关节和下颔能活动的兔儿爷,俗称〝叭哒嘴〞,更讨人喜欢。它虽为拜月的供品,但实在是孩子们的绝妙玩具。

玩花灯

中秋节,有许多的游戏活动,首先是玩花灯。中秋是中国三大灯节之一,过节要玩灯。当然,中秋没有像元宵节那样的大型灯会,玩灯主要只是在家庭、儿童之间进行的。

早在南宋《武林旧事》中,记载中秋夜节俗,就有‘将〝一点红〞灯放入江中漂流玩耍的活动。中秋玩花灯,多集中在南方。如前述的佛山秋色会上,就有各种各式的彩灯:芝麻灯、蛋壳灯、刨花灯、稻草灯、鱼鳞灯、谷壳灯、瓜籽灯及鸟兽花树灯等,令人赞叹。

另外南方还广泛流传着烧瓦子灯(或称烧花塔、烧瓦塔、烧番塔)的游戏,在江西、广东、广西等地都有流传。如《中华全国风俗志》卷五记:江西〝中秋夜,一般孩子于野外拾瓦片,堆成一圆塔形,有多孔。黄昏时于明月下置木柴塔中烧之。俟瓦片烧红,再泼以煤油,火上加油,霎时四野火红,照耀如昼。直至夜深,无人观看,始行泼息,是名烧瓦子灯〞。广东潮州的烧瓦塔,也是以砖瓦砌成空心塔,填入树枝烧起火来。同时还燃烟堆,就是将草柴堆成堆,在拜月结束后烧燃。而在广西边疆一带的烧番塔,亦类似这种活动,但民间传说是为了纪念清代抗法名将刘永福将逃入塔中的番鬼(法国侵略者)烧死的英勇战斗,颇有爱国的思想。福建晋江亦有〝烧塔仔〞的活动。

传说这种习俗与反抗元兵的义举有关。元朝确立后,对汉人进行了血腥的统治,于是汉人便进行不屈的反抗,各地相约中秋节起事,在宝塔的顶层点火为号。类似于峰火台点火起事,这种反抗虽被镇压下去,却遗存了烧宝塔这一习俗。这个传说与中秋吃月饼的传说有异曲同工之妙。

Chinese moon festival traditions and poetry
By Zhi Zhen


http://www.theepochtimes.com/n2/china-news/watching-the-mid-autumn-moon-61395.html

The Chinese Mid-Autumn Festival falls on Sept. 12 this year. It’s the night when the moon is full and near to earth, and shines most brightly. On this major Chinese holiday families and friends gather to enjoy each other’s company, share food, and eat moon cake. The holiday is based on the lunar calendar and has a tradition that goes back many centuries.

Since ancient times, the moon had rich meaning to Chinese people whose calendar, planting season and life were all tied to the moon. The moon also held deeper mysteries in ancient Chinese culture and has been the subject of legends and poetry.

Traditionally, Chinese people would stand on a high hill in the cool, crisp autumn night, or simply open their windows, to watch the bright full moon, marvel at its beauty, and send prayers and wishes to the moon goddess.

The moon was given different names depending on its phase and fullness. It is called silver or jade hook, jade arch or arch moon, or golden wheel, silver plate or jade mirror, as it goes through its phases.

The Legend of Chang Er

Many well-known legends about the moon have been passed down, including the ones about Wu Gang chopping down the Cassia tree and Chang Er being banished to the moon.

Chang Er was the beautiful wife of Hou Yi, an archer at the imperial court. According to the legend, there were ten suns in the sky during prehistoric times, and the heat made life for humans very miserable. Hou Yi, being an accomplished archer, shot down nine of the suns. For this, a goddess rewarded him with a magic immortality potion.

Hou Yi gave the potion to Chang Er for safekeeping, but Chang Er drank the potion, and as punishment the goddess banished Chang Er on the moon. It is said that the moon was enhanced by Chang Er’s beauty, and ever since then, Chinese people have gathered during each autumn moon to admire the moon and eat moon cake in her memory.

History of Moon Festival

The Mid-Autumn Festival has a long history in China. The term “Zhongqiu,” or Mid-Autumn, first appeared in a book believed to be from the middle of the 2nd century BC called the Rites of Zhou, also known as Zhouli, which, among other things, depicts a ceremony that people held to show veneration for the moon.

During the Tang Dynasty (618-906 AD), the ceremony became more popular, and the Mid-Autumn festival was designated as an official holiday. August 15 in traditional Chinese lunar calendar is documented as the date of the Mid-Autumn festival in the Book of Tang, known as Tang Shu or Taizong Ji.

The Festival became even more widely celebrated after the Song Dynasty, and during the Ming and Qing Dynasties it became one of the major holidays in China, as important as the New Year.

Poetry

Throughout history, many poems and songs about the moon and mid-autumn have been written, simply too numerous to be counted. Some can be found in the book Shi Jing, a collection of Classic Poetry, which first appeared in the middle of the second century BC.

Writing poetry was an art form and also a philosophical and spiritual discipline that was widespread among scholars and officials, even emperors. The clear, bright moon inspired ancient poets as a symbol of purity, nobleness, and broadmindedness. Others also saw it as a heavenly mystery to be contemplated.

“It was not the east that was bright,
it was the light of the moon coming forth,”
is a line from the Shi Jing.

“How wide the world was, how close the trees to heaven.
And how clear in the water the nearness of the moon!”
is a poem by Meng Haoran (689–740 AD).

“The stars lean down from open space,
and the moon comes running up the river,”
is part of a poem by Du Fu (712-770 AD).

“The moon, grown full now over the sea,
setting right the whole of heaven,”
is by Zhang Jiuling, a prime minister in the Tang Dynasty.

The famous Chinese poet Li Bai (701-762 AD), of the Tang Dynasty, wrote a poem titled “Drinking alone with the Moon,” which seems to speak of humanity lost in delusion and loneliness, yet still yearning for a connection with heaven.

“From a pot of wine among the flowers, I drank alone.
There was no one with me--till, raising my cup,
I asked the bright moon,
to bring me my shadow and make us three."

Saturday, August 13, 2011

7月中元节的食物祭拜 Food offerings for Chinese 7th Month Ghost Festival

Chinese kueh, bao (Buns), noodles and fried tofu.
These are food offerings for the Chinese 7th Month Ghost Festival.

这些7月中元节的食物祭拜...


Ever heard of it? Chinese believed that in the Chinese (Lunar) 7th Month Calendar, the gate will be opened and the ghosts will be released and allowed to roam in human world on this month.

听说过吗?在中国农历)7日历将被释放,并允许人类世界漫游

Maybe this tradition is no longer believed in Communist China, but it is still widely practised here in Singapore.

也许这个传统共产中国不再存在在新加坡这个传统仍然是广泛存在
Chinese Buns (Bao)
Chinese Buns (Bao)
Chinese Kueh
Chinese Noodle
Chinese Fried Tofu
Chinese Vegetables
PLEASE WATCH - Singapore - A Letter to Precious Singaporeans...
http://www.youtube.com/watch?v=ScXGRuRoHV8

Singapore Government, Pls stop selling your Conscience to CCP (W/ English Sub) - http://www.youtube.com/watch?v=x04zeZn6HWI

Sunday, October 3, 2010

中国菜 Chinese Culinary

These delicious Chinese dishes were cooked up at the 2010 第三届新唐人“全世界中国菜厨技大赛” New Tang Dynasty’s 3rd International Chinese Culinary Competition!

Szechuan, Huaiyang, Northeastern, Cantonese, Shandong Cuisines


川菜, 淮扬菜, 东北菜, 粤菜, 鲁菜

http://culinary.ntdtv.com/












Times Square Transformed Into Ancient Chinese Kitchen! 時代廣場上的大唐之風
Times Square Transformed Into Ancient Chinese Kitchen! 時代廣場上的大唐之風

Times Square Transformed Into Ancient Chinese Kitchen! 時代廣場上的大唐之風