本故事純屬虛構
七一百年擋興，整個華東包括北京碰上暴風冰雹。誰在呼風喚雨還要召來巨大冰雹洪水?
呼風喚雨這樣的事情如果有人做得到，只有開燈會。
近日的異常氣候與七一百年擋興走在一起是開燈會向死屍皮發出警告。跟著下來會有更加精彩節目。開燈會不是只會呼風喚雨，丟些冰雹，降些洪水...............。
jiangsu province 在 Facebook 的最佳解答
同時也有5部Youtube影片，追蹤數超過28萬的網紅The Meatmen Channel，也在其Youtube影片中提到，Happy TGIF! Today we feature one of the most popular fried rice, Yangzhou Fried Rice. You can literally find it at almost any ZiChar place in Singap...
「jiangsu province」的推薦目錄：
jiangsu province 在 Jane黄明慧 Facebook 的最讚貼文
【#不同凡飨】中国国宴上的淮扬菜讲究精湛刀工，不仅刀工精细，菜品形态精致更是享誉天下。来自江苏南通的王宏建，曾学习这门厨艺，特别在节目中展现刀功，烹煮精细清鲜的大煮干丝、文思豆腐以及清炖蟹粉狮子头。
而要追溯淮扬菜的发源地，更不能错过"水韵江苏"的醉人景致。这里不仅有历史上与长城齐名的京杭大运河，还有江南最迷人的园林艺术，江苏每一座城市都散发着独特魅力！
《不同凡飨》第8集，让我们跟随主持人黄明慧与嘉宾王宏建，一起品一品碧螺春，大啖淮扬菜，畅聊江南之美。
▌出品：吉隆坡中国文化中心 China Cultural Centre in Kuala Lumpur
▌制作：访问The Interview
▌合作支持：中国工商银行、马来西亚中国餐饮业协会
▌媒体支持：畅游行
【看节目 送奖品】
记得一定要把节目看完哦～因为每一集我们有总值超过RM2000 的餐券，以及一份为期1年的《畅游行》月刊杂志（共12期）要送给你哦！
参加规则：
1. 关注 “China Cultural Centre in Kuala Lumpur” 面子书或“吉隆坡中国文化中心”微信公众号；
2. 按赞并分享此视频（记得要将帖子设为公开哦！）
3. 到“China Cultural Centre in Kuala Lumpur”面子书或“吉隆坡中国文化中心”微信公众号留言告诉我们：
a)节目里提到的大煮干丝、文思豆腐、清炖蟹粉狮子头属于哪一种菜系？
A. 淮扬菜
B. 川菜
b)有机会我想到江苏旅游，因为......（不超过120字）
**参赛截止日期为5月19日午12时
#旅游 #美食 #文化 #家乡 #吉隆坡中国文化中心 #访问TheInterview Jane黄明慧 #黄明慧 #王宏建 #江苏 #淮安 #扬州 #淮扬菜 #京杭大运河 #瘦西湖 #江南园林 #大煮干丝 #文思豆腐 #清炖蟹粉狮子头 #水韵江苏
It not only has an excellent cutting skill but the dishes are also well-known for the outstanding presentation Wang Hongjian from Nantong, Jiangsu Province, once learned this culinary art. Therefore, he especially showed his cutting skills in the show, cooking ‘Dazhu gansi’, ‘Wensi tofu’, and stewed pork balls with crab roes.
If you want to trace the birthplace of Huaiyang cuisine, you can't miss the intoxicating scenery of "Charm of Jiangsu". There is not only the Beijing-Hangzhou Grand Canal, which is as famous as the Great Wall in history but also has the most fascinating garden art in Jiangnan. Every city in Jiangsu exudes its unique charm!
In the 8th episode of ‘Taste of Home’, let us follow the host Huang Minghui and guest Wang Hongjian to drink Biluochun and eat Huaiyang dishes while talking about the beauty of the south of the Yangtze River.
▌Publisher: China Cultural Centre in Kuala Lumpur
▌Producer： The Interview
▌Supported by：Industrial and Commercial Bank of China (ICBC) & Kuala Lumpur and Selangor Chinese Restaurant Association (KASCRA)
▌Media Partner: Travellution Singapore
[Watch & Win Amazing Prizes!]
Remember to finish viewing the show because we have cash vouchers worth up to RM2000 and a Special Prize of a complimentary one-year subscription to “TRAVELLUTION” for the lucky winners.
Eligible participants are to follow and complete all the steps below:
1. Like and Follow the Facebook page of “China Cultural Centre in Kuala Lumpur” Facebook or follow the official Wechat account of “吉隆坡中国文化中心”
2. Like and Share the event post of video on Facebook (Edit Audience > Select
Privacy > set as “PUBLIC”)
3. Leave a comment by answering the questions below on the Facebook post or
official Wechat account of “China Cultural Centre in Kuala Lumpur”.
a) The dishes mentioned in the programme, such as ‘Dazhu gansi’ , ‘Wensi tofu’, and stewed pork balls with crab roes, belong to which type of cuisine?
A. Huaiyang cuisine
B. Sichuan cuisine
b) Given an opportunity, I wish to travel to Jiangsu because ...... (no more than 120 words).
* * The deadline for entry is 12:00 noon on May 19, 2021
Entry Deadline: May 19 (Wed), 12PM.
Attention please:
1. There are a total of 21 lucky winners will be selected in each episode. 20 of them will be rewarded a cash voucher worth RM100 each, and a (one) lucky winner of Special Prize will be rewarded a complimentary one-year subscription to "TRAVELLUTION" magazine;
2. China Culture Centre in Kuala Lumpur reserves all rights to change, amend, terminate, delete or add to these event terms & conditions without prior notice at any time.
jiangsu province 在 Jane黄明慧 Facebook 的精選貼文
【#不同凡飨】中国国宴上的淮扬菜讲究精湛刀工，不仅刀工精细，菜品形态精致更是享誉天下。来自江苏南通的王宏建，曾学习这门厨艺，特别在节目中展现刀功，烹煮精细清鲜的大煮干丝、文思豆腐以及清炖蟹粉狮子头。
而要追溯淮扬菜的发源地，更不能错过"水韵江苏"的醉人景致。这里不仅有历史上与长城齐名的京杭大运河，还有江南最迷人的园林艺术，江苏每一座城市都散发着独特魅力！
《不同凡飨》第8集，让我们跟随主持人黄明慧与嘉宾王宏建，一起品一品碧螺春，大啖淮扬菜，畅聊江南之美。
▌出品：吉隆坡中国文化中心 China Cultural Centre in Kuala Lumpur
▌制作：访问The Interview
▌合作支持：中国工商银行、马来西亚中国餐饮业协会
▌媒体支持：畅游行
【看节目 送奖品】
记得一定要把节目看完哦～因为每一集我们有总值超过RM2000 的餐券，以及一份为期1年的《畅游行》月刊杂志（共12期）要送给你哦！
参加规则：
1. 关注 “China Cultural Centre in Kuala Lumpur” 面子书或“吉隆坡中国文化中心”微信公众号；
2. 按赞并分享此视频（记得要将帖子设为公开哦！）
3. 到“China Cultural Centre in Kuala Lumpur”面子书或“吉隆坡中国文化中心”微信公众号留言告诉我们：
a)节目里提到的大煮干丝、文思豆腐、清炖蟹粉狮子头属于哪一种菜系？
A. 淮扬菜
B. 川菜
b)有机会我想到江苏旅游，因为......（不超过120字）
**参赛截止日期为5月19日午12时
#旅游 #美食 #文化 #家乡 #吉隆坡中国文化中心 #访问TheInterview Jane黄明慧 #黄明慧 #王宏建 #江苏 #淮安 #扬州 #淮扬菜 #京杭大运河 #瘦西湖 #江南园林 #大煮干丝 #文思豆腐 #清炖蟹粉狮子头 #水韵江苏
It not only has an excellent cutting skill but the dishes are also well-known for the outstanding presentation Wang Hongjian from Nantong, Jiangsu Province, once learned this culinary art. Therefore, he especially showed his cutting skills in the show, cooking ‘Dazhu gansi’, ‘Wensi tofu’, and stewed pork balls with crab roes.
If you want to trace the birthplace of Huaiyang cuisine, you can't miss the intoxicating scenery of "Charm of Jiangsu". There is not only the Beijing-Hangzhou Grand Canal, which is as famous as the Great Wall in history but also has the most fascinating garden art in Jiangnan. Every city in Jiangsu exudes its unique charm!
In the 8th episode of ‘Taste of Home’, let us follow the host Huang Minghui and guest Wang Hongjian to drink Biluochun and eat Huaiyang dishes while talking about the beauty of the south of the Yangtze River.
▌Publisher: China Cultural Centre in Kuala Lumpur
▌Producer： The Interview
▌Supported by：Industrial and Commercial Bank of China (ICBC) & Kuala Lumpur and Selangor Chinese Restaurant Association (KASCRA)
▌Media Partner: Travellution Singapore
[Watch & Win Amazing Prizes!]
Remember to finish viewing the show because we have cash vouchers worth up to RM2000 and a Special Prize of a complimentary one-year subscription to “TRAVELLUTION” for the lucky winners.
Eligible participants are to follow and complete all the steps below:
1. Like and Follow the Facebook page of “China Cultural Centre in Kuala Lumpur” Facebook or follow the official Wechat account of “吉隆坡中国文化中心”
2. Like and Share the event post of video on Facebook (Edit Audience > Select
Privacy > set as “PUBLIC”)
3. Leave a comment by answering the questions below on the Facebook post or
official Wechat account of “China Cultural Centre in Kuala Lumpur”.
a) The dishes mentioned in the programme, such as ‘Dazhu gansi’ , ‘Wensi tofu’, and stewed pork balls with crab roes, belong to which type of cuisine?
A. Huaiyang cuisine
B. Sichuan cuisine
b) Given an opportunity, I wish to travel to Jiangsu because ...... (no more than 120 words).
* * The deadline for entry is 12:00 noon on May 19, 2021
Entry Deadline: May 19 (Wed), 12PM.
Attention please:
1. There are a total of 21 lucky winners will be selected in each episode. 20 of them will be rewarded a cash voucher worth RM100 each, and a (one) lucky winner of Special Prize will be rewarded a complimentary one-year subscription to "TRAVELLUTION" magazine;
2. China Culture Centre in Kuala Lumpur reserves all rights to change, amend, terminate, delete or add to these event terms & conditions without prior notice at any time.
jiangsu province 在 The Meatmen Channel Youtube 的最佳貼文
Happy TGIF! Today we feature one of the most popular fried rice, Yangzhou Fried Rice. You can literally find it at almost any ZiChar place in Singapore!
As the name suggests, it’s a dish which originated from the City of YangZhou in the Jiangsu Province. Over the years, YangZhou Fried Rice has evolved into many variations and you might ask what is the authentic version?
The essence of an authentic plate of YangZhou Fried Rice lies in the ingredients used.
The key ingredients are XuanWei ham, shrimps, eggs, mushrooms, peas as well as meat; either pork or chicken :)
In our video, we were unable to source for XuanWei ham :( Hence, we used the closest substitute, JinHua ham, which can be found in ShengSiong Supermarket!
P.S. Can you spot any new differences in our new video? :)
Recipe Link: http://themeatmen.sg/yang-zhou-fried-rice-扬州炒饭/
I hope that we have inspired you to try this recipe out at home! Do let us know in the comments below if you loved it & don’t forget to like and subscribe if you haven’t already done so!
Remember to also turn on your notification button to stay up to date on our latest content :)
Until then, Stay Safe & Stay Cookin~!
#themeatmen #meatmensg #yangzhoufriedrice #simplefriedricerecipe #easyfriedrice #yangzhou
0:00 - B-Roll
0:15 - Recipe Video
jiangsu province 在 煮家男人 Bob's Your Uncle Youtube 的最佳貼文
今日整一個江蘇嘢，個名衰啲但係成件事好有意頭，再講吓道菜嘅典故。
Beggar's Chicken is a staple Grande dish from the Jiangsu Province in China. I will also tell you the story behind this dish.
雞1只重約重兩斤 - One chicken weigh around 1.2kg
紹興酒2湯匙 - 2tbsp of Chinese cooking wine
鹽3茶匙 - 3tsp of salt
五香粉3茶匙 - 3tsp of five spice powder
老抽2茶匙 - 2tsp of dark soy sauce
荷葉4片 - 4 pieces of lotus leaves
塘泥2公斤 - 2kg of bonsai soil
熱水400毫升 - 400ml of hot water
豬網油1塊 - 1 pieced of caul fat
釀料/For the stuffing:
紅蔥頭2個 - 2 shallots
金針10朵 - 10 orangelillies
雲耳4塊 - 4 cloud ears
雞腸1條 - 1 chicken intestines
雞肝1個 - 1 chicken liver
雞腎1個 - 1 chicken kidney
紹興酒1湯匙 - 1tbsp of Chinese cooking wine
蠔油2茶匙 - 2tsp of oyster sauce
糖1茶匙 - 1tsp of sugar
芝麻油少量 - few dashes of sesame oil
