Longxusu
Longxusu is a specialty of Anqing City in Anhui Province. It is refined from fine wheat flour and malt sugar. This traditional snack is characterized by rich nutrients, heavy aroma, fluffy melts-in-your-mouth texture, and a sweet aftertaste. It is often served with Chinese tea. It was a snack for ancient emperors and remains highly popular amongst people today.
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Savoring South China yum cha in five-star style
For those of us who grew up with Sunday family dim sum gatherings, the recollections are often bittersweet. While the food itself is often fondly recalled, the rude service, close quarters and incessant chatter from nearby tables usually mar the pleasant trip down memory lane. Today, with so many choices for yum cha in five-star designer digs, it is now no longer such a tortuous endurance test every weekend. Yet the notion persists that truly delicious dim sum can only be found in old fashioned－read loud and shabby－dim sum parlors. No matter how nice the hotel may be, the food is often left wanting. When Mandarin Oriental opened its first property in China, it naturally wanted a Chinese restaurant to set a standard for its other properties to follow. But that wasn't all. Guangzhou has a reputation of being a place to conduct business: After all, many of the products produced in Guangdong province probably could trace their origins to a deal made over dim sum in a Guangzhou restaurant. For Mandarin Oriental's Jiang by Chef Fei, New York-based Tony Chi worked his magic. One of the most respected international names in hotel and restaurant design, his signature look of East meets West is evident throughout. To facilitate business or family gatherings, more than half of the space is devoted to private dining rooms, each with ensuite powder room. The broadloom carpet is a large print with stylized peonies in shades of sage, cream and slate blue, while furnishings are upholstered in leather trimmed with decorative gold nails upon dark wooden frames. Of course, looks alone do not make a successful restaurant. To helm its kitchen, the hotel enlisted the expertise of Chaozhou-born Wang Kingfei, known as Chef Fei. His resume includes a stint as chef at Daye and as the executive director and chef for the Jiangshan Group. The chef is a traditionalist, insisting on handpicking fish and seafood directly from Guangzhou's Huangsha Seafood Market in the morning so that his dishes are as fresh as possible. I was a little surprised to see sashimi on the menu, though, and can only surmise that it is a popular dish with locals. To ward off the slightly chilly day, I scanned the double-boiled soup selections and settled on Royal Kung Fu with wild chicken, cordyceps and abalone to start. The soup was artfully served from a clay teapot into tiny clay teacups. Its rich and hearty broth infused with the delicate flavors of the land and sea was nourishing yummy, and it was easily my favorite dish of the day. We ordered a round of the usual suspects, with standouts being the har gau, seafood dumplings with asparagus, chicken feet with homemade sauce and pan-fried goose and radish puffs. Har gau, which is available either in a traditional bamboo basket or in orchid soup, was wrapped in a paper-thin pastry to protect the firm and succulent shrimp within. The seafood dumpling was topped with slices of crisp asparagus and a dollop of orange roe for interesting textural contrasts. The deliciously gooey sauce with chicken feet was worth slurping down on its own. Yet the hands-down show stopper was the goose and radish puff. Meticulously crafted to resemble miniature swans, each was covered in sesame seeds. It seemed a shame to ruin them, but they didn't exactly fit into my mouth with a single bite. The pastry was flaky, the radish was a perfect balance between sweet and savory, and the overall taste was pure satisfaction. IF YOU GO Jiang by Chef Fei Mandarin Oriental Guangzhou, 389 Tianhe Lu (Road), Tianhe district, Guangzhou. 020-3808-8888. Average cost per person for lunch: 300 yuan ($48). Recommended: Royal Kung Fu Soup with Wild Chicken, Cordyceps and Abalone, Seafood Dumplings with Asparagus, Pan-fried Goose and Radish Puffs.
Making his Marco
Italian guest chef Marco Anzani slays you twice. First with the presentation of his food, then with the taste. Until the end of the month, visitors to The Kerry Center Hotel Beijing's Coffee Garden can sample fine cuisine created by Anzani, a native of Como, Northern Italy, who has racked up 20 years' time in the kitchen. He is in China on loan from the Philippines, where since 2004 he has delighted the taste buds of diners at Shangri-La's Mactan Resort and Spa. Left: Lobster salad on green asparagus. Right: Rosemary marinated Valdostana. At Tuesday night's launch for Anzani's turn as feature chef at the Kerry Center, all six courses were devoured at speeds rivaling those of the sports cars of which he is fond. "I was in love before I tasted it," cooed one guest, a self-confessed foodie who whipped out her camera and took a happy snap of the main course to send to her mother. "It's beautiful," she said. The male diner beside her was equally elated, if not as poetic: "This is the first real steak I've had in Beijing," he said. That dish was rosemary marinated Angus beef tenderloin of melting texture, with charcoal roasted tomato and rich mushroom ragout drizzled in a wine reduction. Emerging triumphant as coffee was served, Anzani said he had created a menu that would match the capital city - modern and exciting. "As Beijing is becoming more modern, so must the food," the well-traveled chef said. Anzani honed his tasty art in his home country before expanding his culinary horizons. He worked in top hotels and restaurants in London, the Dominican Republic and Istanbul before bringing Mediterranean flair to Asia. Tuesday's menu showcased Italian classics with a contemporary twist. First course was a delicate lobster salad on crisp asparagus, dotted with Beluga caviar dressing and extra virgin olive oil. Next, crumbed calamari and vegetables with sun-dried tomato marmalade and a hint of preserved lemon filled a crisp, herbed basket. Then came an incredibly decadent serve of fresh tortellini, stuffed with goats cheese and chives, and topped with goose liver and truffle foam. Some diners were crying full before the generous steak arrived, but it was seared to perfection and they savored it regardless. The reward? A trio of dainty desserts. The frosted glass platter held a selection almost too good to eat. Caramel curls topped little cinnamon chocolate cake with homemade mint ice-cream, while a sweet compote of strawberry nestled in a shot glass. Until June 30, Anzani will re-create these dishes and many more for the Coffee Garden's buffet, though in smaller sizes so that guests can try it all. Which is just as well, considering the vast array of exotic cheese on offer. Just be sure to save room for after-thoughts, as even the strongest would be hard pressed to pass the silver trays of tiny sweets, each decorated with the tri-colored Italian flag denoting the country to which Anzani owes his devotion to good food. In the words of the charming chef himself, "Prego!" Tel: 010-6561-8833 Address: 1 Guanghualu
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南京小吃：文化与小吃碰撞的火花
为了进一步了解南京小吃地域特色及其相关历史，我们暑期社会实践团队到了夫子庙调查，收集资料。在我们前往目的地之前，我们团队在网上收集了第一手资料，对夫子庙有了初步了解，所以进行调查时，方向明确，节约了许多时间。在对小吃进行调查时，及时和老板进行交流，确保收集资料的准确性。 这次我们团队到了一个文化与小吃相碰撞的地方——夫子庙。夫子庙即是孔庙，夫子庙是孔庙的俗称，原来是供奉和祭祀孔子的地方。始建于宋，位于秦淮河北岸的贡院街旁。夫子庙以庙前的秦淮河为泮池，南岸的石砖墙为照壁，全长110米，是全国照壁之最。不仅是明清时期南京的文教中心，同时也是居东南各省之冠的文教建筑群，现为夫子庙秦淮风光带重要组成部分。 因为有悠久的历史，所以这里的小吃带着浓浓的历史气息。经过我们团队的调查，这里一半以上的小吃都有历史出处。传统小吃包括回味鸭血粉丝、龙须糖、唐字臭豆腐、黄勤记凉粉、莲湖糕团店、固城湖蟹黄包、.蒋有记的传统套点牛肉汤与牛肉锅贴等等。除了小吃外，夫子庙有众多历史店铺以及文化古迹，这些都和南京小吃有着千丝万缕的联系，这些历史都慢慢融进小吃之中，构成属于南京小吃的特色。散发着历史气息的店铺以将有记，咸亨酒店为代表。 由于商业关系，夫子庙也出现了许多西方食物，其中以星巴克，肯德基，麦当劳为代表。他们的出现表示夫子庙正快速的发展。与此同时，发展也会相对的影响南京本地的小吃，对小吃文化也会带来一定的冲击。我想传统小吃经历了那么多年的洗礼，一定会在新的时期找到属于自己的位置。 夫子庙的小吃一定程度上反映了南京的小吃的特点。小吃来自不同的地方，结合了五湖四海的特点，经过岁月的洗礼才最终形成今天南京小吃的地域特色。很难去随便说南京小吃只属于南京，因为南京小吃包含着众多地方特色。这也显示出南京的包容性与适应性。
Knowledge Graph
Examples
1 Cut trimmed asparagus spears on diagonal into 2-inch-long pieces. Cook asparagus in boiling water until crisp-tender, about 4 minutes, depending on thickness of asparagus.