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Introduction to Huaiyang Cuisine, NTD’s International Culinary Competition

Archive for April, 2011


Introduction to Huaiyang Cuisine, NTD’s International Culinary Competition

Introduction to Huaiyang Cuisine, NTD International Culinary Competition NTD’s International Culinary Competition descends upon the heart of New York in September 2011 Follow NTD’s International Culinary Competition for more info and updates Facebook ☛www.facebook.com Twitter ☛www.twitter.com Website☛www.bestchinesechefs.com Huaiyang Cuisine Huaiyang cuisine is derived from the native cooking styles of the region surrounding the lower reaches of the Huai and Yangtze Rivers (hence the name) and centers around the cities of Yangzhou and Huai’an in Jiangsu province. It originated in the early Qin Dynasty (221-207 BC) and gained national fame during the Sui Dynasty (581-617 AD) and Tang Dynasty (618-907 AD). Huaiyang cuisine has had a profound impact on the culinary culture in Suzhou, Zhejiang, Anhui and Shanghai, all of which quickly took on their own characteristics. After the Ming and Qing Dynasty, Shandong cuisine has had a great influence on Huaiyang cuisine. Huaiyang cuisine originated from the old Yangzhou. During the Tang Dynasty (618-907), Yangzhou was the second largest city in China, after Changan. It is known for its year-round fresh produce. Therefore, materials used in Huaiyang cuisine are primarily seasonal fresh produce. The Huaiyang style of cooking places a great deal of emphasis on material selection and uses more sugar than other Chinese cuisines. It is known for its meticulous preparation process and fine balance between rich flavor and pure taste

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Introduction to Shandong Cuisine, NTD’s International Culinary Competition

Introduction to Shandong Cuisine, NTD International Culinary Competition NTD’s International Culinary Competition descends upon the heart of New York in September 2011 Follow NTD’s International Culinary Competition for more info and updates Facebook ☛www.facebook.com Twitter ☛www.twitter.com Website☛www.bestchinesechefs.com Shandong Cuisine The Shandong cuisine, also called Lu cuisine, is the earliest and most influential Chinese cuisine and originated in today’s Shandong province. Of all the Chinese cuisines, Shandong cuisine is the largest cuisine of the original 4 Chinese cuisine: Cantonese, Szechuan, Huaiyang, and Shandong. It has the most variety of types of food and cooking methods and its food is known for its salty, savory flavor as well as tender andcrispy texture. Shandong is situated on the Shandong Peninsula. It has long coastline along the Yellow sea and the Bo sea as well as rich inland plains. It has four very distinctive seasons. Seafood, freshwater produce, grains, poultry, fruits and vegetables, and wild birds and animals are abundant. This provides an excellent material foundation for the variety of food and cooking techniques in this region. Shandong chefs are well-rounded in their skills and are famous for their Bao and Ta methods of cooking. Bao is a quick stir-fry in high heat. Like the scholar Yuan Mu from Qing Dynasty said, “Quick stir-fry the food in boiling oil, add in the spices and it’s done. If it’s extremely crispy then its done right

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Hoteloogle.com – Resource Yanyuan Hotel Beijing

www.Hoteloogle.com – Resource Yanyuan Hotel is a 3 star business hotel which is located in the heart Zhongguancun, Beijing, and it is at the southwest corner of Beijing university, enveloped by famous university, as tsinghua university, Renmin university, etc, full of cultural tincture. The hotel offers 105 guest rooms, furnishing modernized facilities, high speed internet charge CNY20 per day, IDD, DDD, satellite TV set, mini bar, writing desk and chair, etc. Middle sized conference room contains 60 persons at the same time, preparing for business guests. Guests could come to Chinese restaurant to enjoy buffet breaksfast, in addition, Huaiyang cuisine appears here, too, sitting in lobby bar, guests could get enough comforts and peace by drinking coffee or wine while listening to quiet music. Hairdressing, KTV, and chess room serve guests as their demands.

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Kylie Kwong at Happiness & Its Causes 2010

www.happinessanditscauses.com.au Kylie Kwong, Chef, Restaurateur, Television presenter ABC TV: My China: A Feast for all the Senses and Kylie Kwong: Heart and Soul Cooking and eating for our hearts and minds Kylie Kwong was born into a third generation Australian-Chinese family, in Sydney. She learnt the fundamentals of Cantonese cooking at her mother’s side, and then went on to hone her skills with several of Australia’s most respected chefs. After working at some of Sydney’s finest restaurants — Rockpool, Wockpool and Restaurant Manfredi — Kylie realised her dream of pouring her heart and soul into her own restaurant, billy kwong, in Sydney’s Surry Hills. Kylie has published best-selling cookbooks including Kylie Kwong: Heart and Soul and has hosted the accompanying television series on ABC TV and the Lifestyle Channel. Kylie is an avid supporter of all things pertaining to ‘sustainability’ serving only; organic and biodynamic produce in her restaurant. Kylie is the ambassador for the Fair Trade Association of Australia and New Zealand, and is one of the NSW’s patron’s for the Stephanie Alexander Kitchen Garden Foundation.

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