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www.11sbc.com_申慱138申《新红楼梦》

文章来源:SEO    发布时间:2019-10-15 22:54:30  【字号:      】

www.11sbc.com_申慱138申《新红楼梦》(ECNS)--AcuisinegalaorganizedbytheShizuokaInternationalBusinessAssociationShanghaiOfficeandtheJapanCouncilofLocalAuthoritiesforInternationalRelations(CLAIR)atABCCookingStudiowasheldintheheartofBeijing'sfashionableSanlitunonSunday.TsuchiyaTakehisa,deputydirectoroftheShizuokaInternationalBusinessAssociationShanghaiOffice,saidtoparticipantsthatonlyinShizuokacouldvisitorsaccessthreeiconicsymbolsofJapanesetourismatonce--MountFuji,theShinkansenLineandcherryblossoms,commonlyknowninJapanassakura.Shizuoka,locatedincentralJapan,facesthePacificOceaninthesouthandMountAkaishitothenorth.Itboastsrichmarineproductsandtourismresources,includingJapan'siconicMountFuji.Theprefecture,apopularresortinallfourseasons,deservesmultiplevisits,saidTsuchiya.Shizuokaisalsofamousforitsraresakurashrimpthatisonlyafewcentimeterslong.SakurashrimpsareusedinavarietyofJapanesedishes.VisitorsmaybesurprisedbythespectacularsceneoftinydryingshrimpinfrontofimposingMountFuji.TsuchiyasaidShizuokaalsobecameatoptouristdestinationforitshotsprings.Accordingly,ithasthemostspahotelsamongJapan’s47prefectures.AtamiFireworksFestivalandthesnowseasonfromearlyOctobertoAprilisanothercharminShizuoka,whichenjoysconvenienttransportationviatheShinkansenbullettrainthatlinksitinaboutanhourtoTokyoandNagoya,aswellasTomeiExpressway.XiaolongbaoisatypeofsteamedbunfamousinsmallrestaurantsacrossShanghai,whichusuallyusesfamilyrecipesdatingbackdecades.Whatmakesitdifferentfromotherdelicaciesisthehot,tastysoupinside.Theselittletreatsaremadebasedondifferentrecipes—somenewandsomehandeddown—andmanyrestaurantshavetheirown,uniquestyle.AtSiruchun,asmallrestaurantinPutuoDistrict,alotofeffortisfirstlyputintopreparingthedough,whichtheysayneedstobeproperlybalancedandintegratedwithalloftheotheringredients.Butthemostimportantthing,theysay,isthepreparationofthemeatinside,whichcanmakeorbreakthesteamedbun’spiècederésistance,thatamazingsoup.Everyonehastheirownwayofeatingxiaolongbao,whetheritbebitingasmallholeinthetopandsuckingthesoupoutbeforedevouringtherest,oreatingthewholethinginonego.ButthechefsatSiruchuninPutuowarnfoodiestobecareful,becausewhentheselittlebeastsarescoldinghot,manyanovicehasendedupfindingoutthehardway!  DinerseatfromahugehotpotatafestivalinChongqing.Thefour-dayeventattractedthousandsofdinersandenterprises(Photo/Xinhua)Localauthoritieskeepcloseeyeonspicycuisine'sdevelopmentIntherecentChinesesciencefictionblockbusterTheWanderingEarth,astronautLiuPeiqiangtellsRussiancosmonautMakarovthathewillinvitehimtohavehotpotinChongqingaftertheyreturntoEarth.ButMakarovdiesbeforehecanmakethetriptoChina.Althoughthedeathsceneinthemovieisupsetting,fansofthisstronglyflavoredandoilylocaldisharedelightedtoseethattheirfavoritefoodhasbecomewell-known-eveninspace.Chongqinghotpothasbecomehugelypopularinrecentyears,especiallysincethereleaseofthefooddocumentaryseriesABiteofChinaIIfiveyearsago.ItseemsasthoughthereareChongqinghotpotrestaurantsineveryChinesecity,eventhoughmostpeopleinnorthernandcoastalregionshavenotbeenbigconsumersofchilipeppersinthepast.ManypeoplebelievethecuisinenotonlyreflectsthecharacterofChongqing'speoplebuthasalsobecomeadrivingforceofthelocaleconomy.HotpotcookingisbelievedtohavespreadthroughnorthernChinaduringtheTangDynasty(618-907).BythetimeoftheQingDynasty(1644-1911),itwaspopularnationwide.Althoughtherearemanyregionalvariations,theonefromChongqingdiffersfromotherstyleswithitsnumbing,spicysoupbaseandspecialmeatsandsauces.Allhotpotcuisineisbasicallythesame.Whilethesoupsimmersoveraflame,meatandvegetablesareplacedintothepottocook,anddinerscanselecttheitemswhentheyarereadytoeat.ButChongqinghotpothasthestrongestflavor,withbeeftallow,largequantitiesofchiliandSichuanpepper.Thethreemust-havevarietiesareoxstomach,duckintestineandlargepigoroxartery.Althoughthereisnoevidenceofhowthecuisineoriginated,manybelievethathotpotemergedfromporters'foodinthelate19thcentury.AhotpotfestivalisstagedinKunming,YunnanProvince.(Photo/CHINANEWSSERVICE)Goodmeatwasbroughtinandsoldtotheupperandmiddleclasses.Theinternalorgans,includingthestomachandkidneys,werediscardedorsoldcheaply.Porterspickeduporboughttheorgansandcookedtheminaboilingpotwithaspicysauceandatethefoodbytherivers.AccordingtoFengTuShiZhi,afolkloremagazinepublishedinthe1940s,thefirsthotpotrestaurantinthecitywasMaZhengXing,ownedbytheMabrothers.Legendhasitthatthetwobrotherstastedthestreetfoodandwerehooked.Theysawabusinessopportunityandintroducedhotpotintheirrestaurantsinthe1930s.In1937,theKuomintanggovernmentledbyChiangKai-shekestablishedChongqingasthecountry'scapital.ThesouthwesterncitywentontoplayacriticalroleintheAsiantheaterofWorldWarII.Atthetime,thecitywitnessedasuddeninfluxofgovernmentofficials,bankers,businessmen,scholars,diplomats,writersandotherprofessionalsfromotherpartsofthecountry.Hotpotsoongainedpopularityamongpeoplefromallaroundtheworld,withmanyofthenewcomerstoChongqinglovingthecuisine.Althoughtheyleftthecityafterthewar,theytooktheirloveofhotpotwiththem,andthecuisine'spopularityspread.Morethan5,000jarsofsoybeansauce,essentialforhotpot,aredisplayedinWenchangvillageinsuburbanChongqing.(XIEQIKUN/FORCHINADAILY)ThrivingbusinessAccordingtotheChongqingHotpotAssociation,therearemorethan50,000suchrestaurantsinthecity,employingatleast3.5millionpeople.Theentireindustryisestimatedtobeworthhundredsofbillionsofyuan.Thetraditionalspicychilioilhotpotisdividedintoninesectionsbecauseinthepast,severalpeoplesharedonepotandputfoodintheirownsections.Tomeetthedemandsofthosewhocannoteatsuchspicyfood,Chongqinghotpotrestaurantownershavedevelopedthreesoupbases:spicychilioilbroth,aclearbroth(usuallychickensoup)andabroththatisamixofthetwo.LocalpeoplesaythedevelopmentofChongqinghotpotislinkedcloselywithwomenfromthecitywhoownmostofthewell-knownrestaurants.Thebest-knownisHeYongzhi,owneroftheLittleSwanchain.The65-year-oldisdirectoroftheChongqingHotpotAssociation,andisoftenknownas"thequeenofChongqinghotpot".In1982,sheopenedasmallrestaurantwithonlythreetables.Now,therearemorethan300LittleSwaneateriesinChinaandoverseas."Chongqinghotpotisjustlikethecity'swomen-spicy,smartandopen-minded,"Hesaid.In1984,shedevisedthesplithotpot-halfspicy,halfmild-inordertopleasealltypesofdiner.Inspiredbytwocolors-greenandyellow-inthewatersoftheYangtzeandJialingattheirconfluencenearChaotianmenpier-shehadtheideaofcreatingadouble-flavoredhotpot.He'sinnovationsoonspreadtoallthelocalhotpotrestaurants,attractinganincreasingnumberofvisitorsfromotherareas.Astheleaderofthelocalhotpotindustry,HeplaysanimportantroleinestablishingtheChongqingcuisinethroughanannualfestival.In2007,thecitysetaGuinnessWorldRecordwhenmorethan100,000peoplesimultaneouslyatehotpotduringthefestival.Traditionalspicychilioilhotpotisdividedintoninesections.(MAITIAN/FORCHINADAILY)OtherlargehotpotchainsjoinedwithHetopromotethecuisineoverseas,suchasPeiJie,QinMaandLiuyishou,withthelatterevensettingupaninternationalbranch,withtheaimofopening100outletsworldwide.Therearemorethan200Chongqinghotpotrestaurantsoverseas,includingthoseintheUnitedStates,theUnitedKingdom,Russia,Singapore,SpainandtheUnitedArabEmirates,accordingtotheassociation,andthereisstronggrowthmomentum.TheChongqinggovernmentalsopaysgreatattentiontothecuisine'sdevelopment.In2012,itannouncedaplantobuildChongqingintoa"foodcapital"ontheupperreachesoftheYangtze,featuringhotpotandotherlocalspecialties.Underthisplantobuildthecityintoawell-knowninternationaltraveldestination,Chongqinghotpotwillbecomealocalculturalbrand.ChallengesaheadLikemanyotherlocalcuisines,Chongqinghotpotlacksaprofessionalbrandingsystem,standardproductionprocessmanagementandageneraldevelopmentplan.(Photo/CHINANEWSSERVICE)Asaresult,theChongqingHotpotAcademywaslaunchedin2014bythehotpotassociation,theChongqingCuisineAssociationandtheChongqingModernVocationalTrainingAcademy.LiDejian,presidentofDezhuangHotpot,said,"Despitetherebeingseveralmillionhotpotworkersinthecity,thereisstillashortageofprofessionals."Theacademyhascreatedateachingandpracticesystem,Lisaid,addingthatcreativityandinnovationarealsoimportant.ZhuJiangyu,generalmanagerofJiafuHotpot,said,"TheessenceofChongqinghotpotisthehandmadesoupbase.Bymixingdozensofspices,everyrestaurantcancreateitsspecialbase."Since2014,ChongqinghasbeenapplyingtoaddhotpottotheStatelevelIntangibleCulturalHeritageListinordertoprotectthetraditionalcookingprocess,skills,utensilsanddiningstyle.

XiaolongbaoisatypeofsteamedbunfamousinsmallrestaurantsacrossShanghai,whichusuallyusesfamilyrecipesdatingbackdecades.Whatmakesitdifferentfromotherdelicaciesisthehot,tastysoupinside.Theselittletreatsaremadebasedondifferentrecipes—somenewandsomehandeddown—andmanyrestaurantshavetheirown,uniquestyle.AtSiruchun,asmallrestaurantinPutuoDistrict,alotofeffortisfirstlyputintopreparingthedough,whichtheysayneedstobeproperlybalancedandintegratedwithalloftheotheringredients.Butthemostimportantthing,theysay,isthepreparationofthemeatinside,whichcanmakeorbreakthesteamedbun’spiècederésistance,thatamazingsoup.Everyonehastheirownwayofeatingxiaolongbao,whetheritbebitingasmallholeinthetopandsuckingthesoupoutbeforedevouringtherest,oreatingthewholethinginonego.ButthechefsatSiruchuninPutuowarnfoodiestobecareful,becausewhentheselittlebeastsarescoldinghot,manyanovicehasendedupfindingoutthehardway!  ShakeShackchoosesXintiandiforitsfirstChinesemainlandventure.(Photo/CourtesyofShakeShack)ShanghaiisthefirstcityontheChinesemainlandtogetaShakeShack.Themodernday“roadside”burgeroutletchoseXintiandiforitsfirstChineseventure,reflectingitsoriginalspiritwhenitfirsttookofffromNewYorkCity’sMadisonSquareParkwhenthebuzzingvibe,theoutdoorpatio,thetrendylocalsmadeitahotdestinationintown.Withoutanypromotion,ShackfanslinedupinfrontofthenewestoutletonJanuary24inthenorthblockofXintiandi.SincetheoriginalShackopenedin2004inMadisonSquarePark,thecompanyhasgrowninpopularityandexpandedtomorethan200locationsin26USstatesandtheDistrictofColumbia,over70locations,includingLondon,HongKong,Istanbul,Dubai,Tokyo,MoscowandSeoul.The144-seatShanghai’sShackfeaturesoutdoorpatioseatingintheheartofXintiandiwithitsdesigninspiredbythelocation’sshikumenarchitectureasanodtothelocalcultureandheritage.ThekitchenareashowsShakeShack’siconiccorrugatedaluminumandwhitemarblecounter.Chinese-SwedishartistCamillaEngstrompaintedlushChineselandscapesdecoratedwithsignatureShackitemsthroughoutthespace.ShakeShackisknownforits100percentall-naturalAngusbeefburgersandflat-topViennabeefdogs(nohormonesorantibiotics).WitharoughmemoryoftryingitsclassicburgerinMadisonSquareParkfouryearsago,Iwasexcitedtotasteitagainhere.TheclassicShackBurger(47yuan/single)isasafechoice—adeliciouslymeatystackofbun,Angusbeef,toppedwithlettuce,tomatoandhouse-madeShackSauce.IespeciallylikedtheSmokeShackburger(58yuan/single),ariffontheclassicburgerbuttoppedwithApplewoodsmokybaconandcherrypeppersinsteadoflettuceandtomato.Itsimplygivesanextralayerofpungenttaste,leavingastrongimpression.SinceShakeShackbeganasahotdogcartinNewYork,theFlat-TopDog,whichisall-beefandservedonanon-GMOMartin’sPotatoRoll,hasaspecialsignificancetothebrandstory.ThefamousCrinkle-cutFriesaretheperfectpairforaburgerordog,servedplainorwithaShackblendofAmericanandcheddarcheesesauce.TheCheeseFries(34yuan)aretastyandjustmakeyouwantmore.Thefirst-everShanghaiShackservesupaselectionoflocalmenuitemsaswell:StrawberryYu(zu)GardenShake,aspeciallydesignedvanillafrozencustardblendedwithstrawberrypureeandyuzujuice,toppedwithwhippedmatchacreamcheese,whippedcreamandmatchapowder—idealforAsiantastes.ShakeShackisalivelycommunitygatheringplacewithitsfresh,simple,high-qualityfoodoffering,thusservingwellitsmotto:“StandforSomethingGood.”AccordingtoCEORandyGarutti,theXintiandiShackwilldonate5percentofthesalesfromitsStraw-BeiLiCheesecakeconcrete(exclusivelocalitem)toFlyingtheHope,aneducationalassistanceprogramfortheunderprivileged.ShakeShackchoosesXintiandiforitsfirstChinesemainlandventure.(Photo/CourtesyofShakeShack)ShanghaiisthefirstcityontheChinesemainlandtogetaShakeShack.Themodernday“roadside”burgeroutletchoseXintiandiforitsfirstChineseventure,reflectingitsoriginalspiritwhenitfirsttookofffromNewYorkCity’sMadisonSquareParkwhenthebuzzingvibe,theoutdoorpatio,thetrendylocalsmadeitahotdestinationintown.Withoutanypromotion,ShackfanslinedupinfrontofthenewestoutletonJanuary24inthenorthblockofXintiandi.SincetheoriginalShackopenedin2004inMadisonSquarePark,thecompanyhasgrowninpopularityandexpandedtomorethan200locationsin26USstatesandtheDistrictofColumbia,over70locations,includingLondon,HongKong,Istanbul,Dubai,Tokyo,MoscowandSeoul.The144-seatShanghai’sShackfeaturesoutdoorpatioseatingintheheartofXintiandiwithitsdesigninspiredbythelocation’sshikumenarchitectureasanodtothelocalcultureandheritage.ThekitchenareashowsShakeShack’siconiccorrugatedaluminumandwhitemarblecounter.Chinese-SwedishartistCamillaEngstrompaintedlushChineselandscapesdecoratedwithsignatureShackitemsthroughoutthespace.ShakeShackisknownforits100percentall-naturalAngusbeefburgersandflat-topViennabeefdogs(nohormonesorantibiotics).WitharoughmemoryoftryingitsclassicburgerinMadisonSquareParkfouryearsago,Iwasexcitedtotasteitagainhere.TheclassicShackBurger(47yuan/single)isasafechoice—adeliciouslymeatystackofbun,Angusbeef,toppedwithlettuce,tomatoandhouse-madeShackSauce.IespeciallylikedtheSmokeShackburger(58yuan/single),ariffontheclassicburgerbuttoppedwithApplewoodsmokybaconandcherrypeppersinsteadoflettuceandtomato.Itsimplygivesanextralayerofpungenttaste,leavingastrongimpression.SinceShakeShackbeganasahotdogcartinNewYork,theFlat-TopDog,whichisall-beefandservedonanon-GMOMartin’sPotatoRoll,hasaspecialsignificancetothebrandstory.ThefamousCrinkle-cutFriesaretheperfectpairforaburgerordog,servedplainorwithaShackblendofAmericanandcheddarcheesesauce.TheCheeseFries(34yuan)aretastyandjustmakeyouwantmore.Thefirst-everShanghaiShackservesupaselectionoflocalmenuitemsaswell:StrawberryYu(zu)GardenShake,aspeciallydesignedvanillafrozencustardblendedwithstrawberrypureeandyuzujuice,toppedwithwhippedmatchacreamcheese,whippedcreamandmatchapowder—idealforAsiantastes.ShakeShackisalivelycommunitygatheringplacewithitsfresh,simple,high-qualityfoodoffering,thusservingwellitsmotto:“StandforSomethingGood.”AccordingtoCEORandyGarutti,theXintiandiShackwilldonate5percentofthesalesfromitsStraw-BeiLiCheesecakeconcrete(exclusivelocalitem)toFlyingtheHope,aneducationalassistanceprogramfortheunderprivileged.ShakeShackchoosesXintiandiforitsfirstChinesemainlandventure.(Photo/CourtesyofShakeShack)ShanghaiisthefirstcityontheChinesemainlandtogetaShakeShack.Themodernday“roadside”burgeroutletchoseXintiandiforitsfirstChineseventure,reflectingitsoriginalspiritwhenitfirsttookofffromNewYorkCity’sMadisonSquareParkwhenthebuzzingvibe,theoutdoorpatio,thetrendylocalsmadeitahotdestinationintown.Withoutanypromotion,ShackfanslinedupinfrontofthenewestoutletonJanuary24inthenorthblockofXintiandi.SincetheoriginalShackopenedin2004inMadisonSquarePark,thecompanyhasgrowninpopularityandexpandedtomorethan200locationsin26USstatesandtheDistrictofColumbia,over70locations,includingLondon,HongKong,Istanbul,Dubai,Tokyo,MoscowandSeoul.The144-seatShanghai’sShackfeaturesoutdoorpatioseatingintheheartofXintiandiwithitsdesigninspiredbythelocation’sshikumenarchitectureasanodtothelocalcultureandheritage.ThekitchenareashowsShakeShack’siconiccorrugatedaluminumandwhitemarblecounter.Chinese-SwedishartistCamillaEngstrompaintedlushChineselandscapesdecoratedwithsignatureShackitemsthroughoutthespace.ShakeShackisknownforits100percentall-naturalAngusbeefburgersandflat-topViennabeefdogs(nohormonesorantibiotics).WitharoughmemoryoftryingitsclassicburgerinMadisonSquareParkfouryearsago,Iwasexcitedtotasteitagainhere.TheclassicShackBurger(47yuan/single)isasafechoice—adeliciouslymeatystackofbun,Angusbeef,toppedwithlettuce,tomatoandhouse-madeShackSauce.IespeciallylikedtheSmokeShackburger(58yuan/single),ariffontheclassicburgerbuttoppedwithApplewoodsmokybaconandcherrypeppersinsteadoflettuceandtomato.Itsimplygivesanextralayerofpungenttaste,leavingastrongimpression.SinceShakeShackbeganasahotdogcartinNewYork,theFlat-TopDog,whichisall-beefandservedonanon-GMOMartin’sPotatoRoll,hasaspecialsignificancetothebrandstory.ThefamousCrinkle-cutFriesaretheperfectpairforaburgerordog,servedplainorwithaShackblendofAmericanandcheddarcheesesauce.TheCheeseFries(34yuan)aretastyandjustmakeyouwantmore.Thefirst-everShanghaiShackservesupaselectionoflocalmenuitemsaswell:StrawberryYu(zu)GardenShake,aspeciallydesignedvanillafrozencustardblendedwithstrawberrypureeandyuzujuice,toppedwithwhippedmatchacreamcheese,whippedcreamandmatchapowder—idealforAsiantastes.ShakeShackisalivelycommunitygatheringplacewithitsfresh,simple,high-qualityfoodoffering,thusservingwellitsmotto:“StandforSomethingGood.”AccordingtoCEORandyGarutti,theXintiandiShackwilldonate5percentofthesalesfromitsStraw-BeiLiCheesecakeconcrete(exclusivelocalitem)toFlyingtheHope,aneducationalassistanceprogramfortheunderprivileged.

DinerseatfromahugehotpotatafestivalinChongqing.Thefour-dayeventattractedthousandsofdinersandenterprises(Photo/Xinhua)Localauthoritieskeepcloseeyeonspicycuisine'sdevelopmentIntherecentChinesesciencefictionblockbusterTheWanderingEarth,astronautLiuPeiqiangtellsRussiancosmonautMakarovthathewillinvitehimtohavehotpotinChongqingaftertheyreturntoEarth.ButMakarovdiesbeforehecanmakethetriptoChina.Althoughthedeathsceneinthemovieisupsetting,fansofthisstronglyflavoredandoilylocaldisharedelightedtoseethattheirfavoritefoodhasbecomewell-known-eveninspace.Chongqinghotpothasbecomehugelypopularinrecentyears,especiallysincethereleaseofthefooddocumentaryseriesABiteofChinaIIfiveyearsago.ItseemsasthoughthereareChongqinghotpotrestaurantsineveryChinesecity,eventhoughmostpeopleinnorthernandcoastalregionshavenotbeenbigconsumersofchilipeppersinthepast.ManypeoplebelievethecuisinenotonlyreflectsthecharacterofChongqing'speoplebuthasalsobecomeadrivingforceofthelocaleconomy.HotpotcookingisbelievedtohavespreadthroughnorthernChinaduringtheTangDynasty(618-907).BythetimeoftheQingDynasty(1644-1911),itwaspopularnationwide.Althoughtherearemanyregionalvariations,theonefromChongqingdiffersfromotherstyleswithitsnumbing,spicysoupbaseandspecialmeatsandsauces.Allhotpotcuisineisbasicallythesame.Whilethesoupsimmersoveraflame,meatandvegetablesareplacedintothepottocook,anddinerscanselecttheitemswhentheyarereadytoeat.ButChongqinghotpothasthestrongestflavor,withbeeftallow,largequantitiesofchiliandSichuanpepper.Thethreemust-havevarietiesareoxstomach,duckintestineandlargepigoroxartery.Althoughthereisnoevidenceofhowthecuisineoriginated,manybelievethathotpotemergedfromporters'foodinthelate19thcentury.AhotpotfestivalisstagedinKunming,YunnanProvince.(Photo/CHINANEWSSERVICE)Goodmeatwasbroughtinandsoldtotheupperandmiddleclasses.Theinternalorgans,includingthestomachandkidneys,werediscardedorsoldcheaply.Porterspickeduporboughttheorgansandcookedtheminaboilingpotwithaspicysauceandatethefoodbytherivers.AccordingtoFengTuShiZhi,afolkloremagazinepublishedinthe1940s,thefirsthotpotrestaurantinthecitywasMaZhengXing,ownedbytheMabrothers.Legendhasitthatthetwobrotherstastedthestreetfoodandwerehooked.Theysawabusinessopportunityandintroducedhotpotintheirrestaurantsinthe1930s.In1937,theKuomintanggovernmentledbyChiangKai-shekestablishedChongqingasthecountry'scapital.ThesouthwesterncitywentontoplayacriticalroleintheAsiantheaterofWorldWarII.Atthetime,thecitywitnessedasuddeninfluxofgovernmentofficials,bankers,businessmen,scholars,diplomats,writersandotherprofessionalsfromotherpartsofthecountry.Hotpotsoongainedpopularityamongpeoplefromallaroundtheworld,withmanyofthenewcomerstoChongqinglovingthecuisine.Althoughtheyleftthecityafterthewar,theytooktheirloveofhotpotwiththem,andthecuisine'spopularityspread.Morethan5,000jarsofsoybeansauce,essentialforhotpot,aredisplayedinWenchangvillageinsuburbanChongqing.(XIEQIKUN/FORCHINADAILY)ThrivingbusinessAccordingtotheChongqingHotpotAssociation,therearemorethan50,000suchrestaurantsinthecity,employingatleast3.5millionpeople.Theentireindustryisestimatedtobeworthhundredsofbillionsofyuan.Thetraditionalspicychilioilhotpotisdividedintoninesectionsbecauseinthepast,severalpeoplesharedonepotandputfoodintheirownsections.Tomeetthedemandsofthosewhocannoteatsuchspicyfood,Chongqinghotpotrestaurantownershavedevelopedthreesoupbases:spicychilioilbroth,aclearbroth(usuallychickensoup)andabroththatisamixofthetwo.LocalpeoplesaythedevelopmentofChongqinghotpotislinkedcloselywithwomenfromthecitywhoownmostofthewell-knownrestaurants.Thebest-knownisHeYongzhi,owneroftheLittleSwanchain.The65-year-oldisdirectoroftheChongqingHotpotAssociation,andisoftenknownas"thequeenofChongqinghotpot".In1982,sheopenedasmallrestaurantwithonlythreetables.Now,therearemorethan300LittleSwaneateriesinChinaandoverseas."Chongqinghotpotisjustlikethecity'swomen-spicy,smartandopen-minded,"Hesaid.In1984,shedevisedthesplithotpot-halfspicy,halfmild-inordertopleasealltypesofdiner.Inspiredbytwocolors-greenandyellow-inthewatersoftheYangtzeandJialingattheirconfluencenearChaotianmenpier-shehadtheideaofcreatingadouble-flavoredhotpot.He'sinnovationsoonspreadtoallthelocalhotpotrestaurants,attractinganincreasingnumberofvisitorsfromotherareas.Astheleaderofthelocalhotpotindustry,HeplaysanimportantroleinestablishingtheChongqingcuisinethroughanannualfestival.In2007,thecitysetaGuinnessWorldRecordwhenmorethan100,000peoplesimultaneouslyatehotpotduringthefestival.Traditionalspicychilioilhotpotisdividedintoninesections.(MAITIAN/FORCHINADAILY)OtherlargehotpotchainsjoinedwithHetopromotethecuisineoverseas,suchasPeiJie,QinMaandLiuyishou,withthelatterevensettingupaninternationalbranch,withtheaimofopening100outletsworldwide.Therearemorethan200Chongqinghotpotrestaurantsoverseas,includingthoseintheUnitedStates,theUnitedKingdom,Russia,Singapore,SpainandtheUnitedArabEmirates,accordingtotheassociation,andthereisstronggrowthmomentum.TheChongqinggovernmentalsopaysgreatattentiontothecuisine'sdevelopment.In2012,itannouncedaplantobuildChongqingintoa"foodcapital"ontheupperreachesoftheYangtze,featuringhotpotandotherlocalspecialties.Underthisplantobuildthecityintoawell-knowninternationaltraveldestination,Chongqinghotpotwillbecomealocalculturalbrand.ChallengesaheadLikemanyotherlocalcuisines,Chongqinghotpotlacksaprofessionalbrandingsystem,standardproductionprocessmanagementandageneraldevelopmentplan.(Photo/CHINANEWSSERVICE)Asaresult,theChongqingHotpotAcademywaslaunchedin2014bythehotpotassociation,theChongqingCuisineAssociationandtheChongqingModernVocationalTrainingAcademy.LiDejian,presidentofDezhuangHotpot,said,"Despitetherebeingseveralmillionhotpotworkersinthecity,thereisstillashortageofprofessionals."Theacademyhascreatedateachingandpracticesystem,Lisaid,addingthatcreativityandinnovationarealsoimportant.ZhuJiangyu,generalmanagerofJiafuHotpot,said,"TheessenceofChongqinghotpotisthehandmadesoupbase.Bymixingdozensofspices,everyrestaurantcancreateitsspecialbase."Since2014,ChongqinghasbeenapplyingtoaddhotpottotheStatelevelIntangibleCulturalHeritageListinordertoprotectthetraditionalcookingprocess,skills,utensilsanddiningstyle.(ECNS)--AcuisinegalaorganizedbytheShizuokaInternationalBusinessAssociationShanghaiOfficeandtheJapanCouncilofLocalAuthoritiesforInternationalRelations(CLAIR)atABCCookingStudiowasheldintheheartofBeijing'sfashionableSanlitunonSunday.TsuchiyaTakehisa,deputydirectoroftheShizuokaInternationalBusinessAssociationShanghaiOffice,saidtoparticipantsthatonlyinShizuokacouldvisitorsaccessthreeiconicsymbolsofJapanesetourismatonce--MountFuji,theShinkansenLineandcherryblossoms,commonlyknowninJapanassakura.Shizuoka,locatedincentralJapan,facesthePacificOceaninthesouthandMountAkaishitothenorth.Itboastsrichmarineproductsandtourismresources,includingJapan'siconicMountFuji.Theprefecture,apopularresortinallfourseasons,deservesmultiplevisits,saidTsuchiya.Shizuokaisalsofamousforitsraresakurashrimpthatisonlyafewcentimeterslong.SakurashrimpsareusedinavarietyofJapanesedishes.VisitorsmaybesurprisedbythespectacularsceneoftinydryingshrimpinfrontofimposingMountFuji.TsuchiyasaidShizuokaalsobecameatoptouristdestinationforitshotsprings.Accordingly,ithasthemostspahotelsamongJapan’s47prefectures.AtamiFireworksFestivalandthesnowseasonfromearlyOctobertoAprilisanothercharminShizuoka,whichenjoysconvenienttransportationviatheShinkansenbullettrainthatlinksitinaboutanhourtoTokyoandNagoya,aswellasTomeiExpressway.(ECNS)--AcuisinegalaorganizedbytheShizuokaInternationalBusinessAssociationShanghaiOfficeandtheJapanCouncilofLocalAuthoritiesforInternationalRelations(CLAIR)atABCCookingStudiowasheldintheheartofBeijing'sfashionableSanlitunonSunday.TsuchiyaTakehisa,deputydirectoroftheShizuokaInternationalBusinessAssociationShanghaiOffice,saidtoparticipantsthatonlyinShizuokacouldvisitorsaccessthreeiconicsymbolsofJapanesetourismatonce--MountFuji,theShinkansenLineandcherryblossoms,commonlyknowninJapanassakura.Shizuoka,locatedincentralJapan,facesthePacificOceaninthesouthandMountAkaishitothenorth.Itboastsrichmarineproductsandtourismresources,includingJapan'siconicMountFuji.Theprefecture,apopularresortinallfourseasons,deservesmultiplevisits,saidTsuchiya.Shizuokaisalsofamousforitsraresakurashrimpthatisonlyafewcentimeterslong.SakurashrimpsareusedinavarietyofJapanesedishes.VisitorsmaybesurprisedbythespectacularsceneoftinydryingshrimpinfrontofimposingMountFuji.TsuchiyasaidShizuokaalsobecameatoptouristdestinationforitshotsprings.Accordingly,ithasthemostspahotelsamongJapan’s47prefectures.AtamiFireworksFestivalandthesnowseasonfromearlyOctobertoAprilisanothercharminShizuoka,whichenjoysconvenienttransportationviatheShinkansenbullettrainthatlinksitinaboutanhourtoTokyoandNagoya,aswellasTomeiExpressway.

DinerseatfromahugehotpotatafestivalinChongqing.Thefour-dayeventattractedthousandsofdinersandenterprises(Photo/Xinhua)Localauthoritieskeepcloseeyeonspicycuisine'sdevelopmentIntherecentChinesesciencefictionblockbusterTheWanderingEarth,astronautLiuPeiqiangtellsRussiancosmonautMakarovthathewillinvitehimtohavehotpotinChongqingaftertheyreturntoEarth.ButMakarovdiesbeforehecanmakethetriptoChina.Althoughthedeathsceneinthemovieisupsetting,fansofthisstronglyflavoredandoilylocaldisharedelightedtoseethattheirfavoritefoodhasbecomewell-known-eveninspace.Chongqinghotpothasbecomehugelypopularinrecentyears,especiallysincethereleaseofthefooddocumentaryseriesABiteofChinaIIfiveyearsago.ItseemsasthoughthereareChongqinghotpotrestaurantsineveryChinesecity,eventhoughmostpeopleinnorthernandcoastalregionshavenotbeenbigconsumersofchilipeppersinthepast.ManypeoplebelievethecuisinenotonlyreflectsthecharacterofChongqing'speoplebuthasalsobecomeadrivingforceofthelocaleconomy.HotpotcookingisbelievedtohavespreadthroughnorthernChinaduringtheTangDynasty(618-907).BythetimeoftheQingDynasty(1644-1911),itwaspopularnationwide.Althoughtherearemanyregionalvariations,theonefromChongqingdiffersfromotherstyleswithitsnumbing,spicysoupbaseandspecialmeatsandsauces.Allhotpotcuisineisbasicallythesame.Whilethesoupsimmersoveraflame,meatandvegetablesareplacedintothepottocook,anddinerscanselecttheitemswhentheyarereadytoeat.ButChongqinghotpothasthestrongestflavor,withbeeftallow,largequantitiesofchiliandSichuanpepper.Thethreemust-havevarietiesareoxstomach,duckintestineandlargepigoroxartery.Althoughthereisnoevidenceofhowthecuisineoriginated,manybelievethathotpotemergedfromporters'foodinthelate19thcentury.AhotpotfestivalisstagedinKunming,YunnanProvince.(Photo/CHINANEWSSERVICE)Goodmeatwasbroughtinandsoldtotheupperandmiddleclasses.Theinternalorgans,includingthestomachandkidneys,werediscardedorsoldcheaply.Porterspickeduporboughttheorgansandcookedtheminaboilingpotwithaspicysauceandatethefoodbytherivers.AccordingtoFengTuShiZhi,afolkloremagazinepublishedinthe1940s,thefirsthotpotrestaurantinthecitywasMaZhengXing,ownedbytheMabrothers.Legendhasitthatthetwobrotherstastedthestreetfoodandwerehooked.Theysawabusinessopportunityandintroducedhotpotintheirrestaurantsinthe1930s.In1937,theKuomintanggovernmentledbyChiangKai-shekestablishedChongqingasthecountry'scapital.ThesouthwesterncitywentontoplayacriticalroleintheAsiantheaterofWorldWarII.Atthetime,thecitywitnessedasuddeninfluxofgovernmentofficials,bankers,businessmen,scholars,diplomats,writersandotherprofessionalsfromotherpartsofthecountry.Hotpotsoongainedpopularityamongpeoplefromallaroundtheworld,withmanyofthenewcomerstoChongqinglovingthecuisine.Althoughtheyleftthecityafterthewar,theytooktheirloveofhotpotwiththem,andthecuisine'spopularityspread.Morethan5,000jarsofsoybeansauce,essentialforhotpot,aredisplayedinWenchangvillageinsuburbanChongqing.(XIEQIKUN/FORCHINADAILY)ThrivingbusinessAccordingtotheChongqingHotpotAssociation,therearemorethan50,000suchrestaurantsinthecity,employingatleast3.5millionpeople.Theentireindustryisestimatedtobeworthhundredsofbillionsofyuan.Thetraditionalspicychilioilhotpotisdividedintoninesectionsbecauseinthepast,severalpeoplesharedonepotandputfoodintheirownsections.Tomeetthedemandsofthosewhocannoteatsuchspicyfood,Chongqinghotpotrestaurantownershavedevelopedthreesoupbases:spicychilioilbroth,aclearbroth(usuallychickensoup)andabroththatisamixofthetwo.LocalpeoplesaythedevelopmentofChongqinghotpotislinkedcloselywithwomenfromthecitywhoownmostofthewell-knownrestaurants.Thebest-knownisHeYongzhi,owneroftheLittleSwanchain.The65-year-oldisdirectoroftheChongqingHotpotAssociation,andisoftenknownas"thequeenofChongqinghotpot".In1982,sheopenedasmallrestaurantwithonlythreetables.Now,therearemorethan300LittleSwaneateriesinChinaandoverseas."Chongqinghotpotisjustlikethecity'swomen-spicy,smartandopen-minded,"Hesaid.In1984,shedevisedthesplithotpot-halfspicy,halfmild-inordertopleasealltypesofdiner.Inspiredbytwocolors-greenandyellow-inthewatersoftheYangtzeandJialingattheirconfluencenearChaotianmenpier-shehadtheideaofcreatingadouble-flavoredhotpot.He'sinnovationsoonspreadtoallthelocalhotpotrestaurants,attractinganincreasingnumberofvisitorsfromotherareas.Astheleaderofthelocalhotpotindustry,HeplaysanimportantroleinestablishingtheChongqingcuisinethroughanannualfestival.In2007,thecitysetaGuinnessWorldRecordwhenmorethan100,000peoplesimultaneouslyatehotpotduringthefestival.Traditionalspicychilioilhotpotisdividedintoninesections.(MAITIAN/FORCHINADAILY)OtherlargehotpotchainsjoinedwithHetopromotethecuisineoverseas,suchasPeiJie,QinMaandLiuyishou,withthelatterevensettingupaninternationalbranch,withtheaimofopening100outletsworldwide.Therearemorethan200Chongqinghotpotrestaurantsoverseas,includingthoseintheUnitedStates,theUnitedKingdom,Russia,Singapore,SpainandtheUnitedArabEmirates,accordingtotheassociation,andthereisstronggrowthmomentum.TheChongqinggovernmentalsopaysgreatattentiontothecuisine'sdevelopment.In2012,itannouncedaplantobuildChongqingintoa"foodcapital"ontheupperreachesoftheYangtze,featuringhotpotandotherlocalspecialties.Underthisplantobuildthecityintoawell-knowninternationaltraveldestination,Chongqinghotpotwillbecomealocalculturalbrand.ChallengesaheadLikemanyotherlocalcuisines,Chongqinghotpotlacksaprofessionalbrandingsystem,standardproductionprocessmanagementandageneraldevelopmentplan.(Photo/CHINANEWSSERVICE)Asaresult,theChongqingHotpotAcademywaslaunchedin2014bythehotpotassociation,theChongqingCuisineAssociationandtheChongqingModernVocationalTrainingAcademy.LiDejian,presidentofDezhuangHotpot,said,"Despitetherebeingseveralmillionhotpotworkersinthecity,thereisstillashortageofprofessionals."Theacademyhascreatedateachingandpracticesystem,Lisaid,addingthatcreativityandinnovationarealsoimportant.ZhuJiangyu,generalmanagerofJiafuHotpot,said,"TheessenceofChongqinghotpotisthehandmadesoupbase.Bymixingdozensofspices,everyrestaurantcancreateitsspecialbase."Since2014,ChongqinghasbeenapplyingtoaddhotpottotheStatelevelIntangibleCulturalHeritageListinordertoprotectthetraditionalcookingprocess,skills,utensilsanddiningstyle.XiaolongbaoisatypeofsteamedbunfamousinsmallrestaurantsacrossShanghai,whichusuallyusesfamilyrecipesdatingbackdecades.Whatmakesitdifferentfromotherdelicaciesisthehot,tastysoupinside.Theselittletreatsaremadebasedondifferentrecipes—somenewandsomehandeddown—andmanyrestaurantshavetheirown,uniquestyle.AtSiruchun,asmallrestaurantinPutuoDistrict,alotofeffortisfirstlyputintopreparingthedough,whichtheysayneedstobeproperlybalancedandintegratedwithalloftheotheringredients.Butthemostimportantthing,theysay,isthepreparationofthemeatinside,whichcanmakeorbreakthesteamedbun’spiècederésistance,thatamazingsoup.Everyonehastheirownwayofeatingxiaolongbao,whetheritbebitingasmallholeinthetopandsuckingthesoupoutbeforedevouringtherest,oreatingthewholethinginonego.ButthechefsatSiruchuninPutuowarnfoodiestobecareful,becausewhentheselittlebeastsarescoldinghot,manyanovicehasendedupfindingoutthehardway!  (ECNS)--AcuisinegalaorganizedbytheShizuokaInternationalBusinessAssociationShanghaiOfficeandtheJapanCouncilofLocalAuthoritiesforInternationalRelations(CLAIR)atABCCookingStudiowasheldintheheartofBeijing'sfashionableSanlitunonSunday.TsuchiyaTakehisa,deputydirectoroftheShizuokaInternationalBusinessAssociationShanghaiOffice,saidtoparticipantsthatonlyinShizuokacouldvisitorsaccessthreeiconicsymbolsofJapanesetourismatonce--MountFuji,theShinkansenLineandcherryblossoms,commonlyknowninJapanassakura.Shizuoka,locatedincentralJapan,facesthePacificOceaninthesouthandMountAkaishitothenorth.Itboastsrichmarineproductsandtourismresources,includingJapan'siconicMountFuji.Theprefecture,apopularresortinallfourseasons,deservesmultiplevisits,saidTsuchiya.Shizuokaisalsofamousforitsraresakurashrimpthatisonlyafewcentimeterslong.SakurashrimpsareusedinavarietyofJapanesedishes.VisitorsmaybesurprisedbythespectacularsceneoftinydryingshrimpinfrontofimposingMountFuji.TsuchiyasaidShizuokaalsobecameatoptouristdestinationforitshotsprings.Accordingly,ithasthemostspahotelsamongJapan’s47prefectures.AtamiFireworksFestivalandthesnowseasonfromearlyOctobertoAprilisanothercharminShizuoka,whichenjoysconvenienttransportationviatheShinkansenbullettrainthatlinksitinaboutanhourtoTokyoandNagoya,aswellasTomeiExpressway.

华夏银行深圳分行开展“5.18百城万户”营销活动#标题分割#人工智能朗读:5月18日,华夏银行深圳分行围绕“一心为您,更进一步“的活动主题,组织辖区内全部支行开展收单业务“百城万户”营销活动。深圳新闻网5月18日讯18日上午,华夏银行深圳分行围绕“一心为您,更进一步“的活动主题,组织辖区内全部支行开展收单业务“百城万户”营销活动,共进驻深圳南油服装批发市场、华强北龙珠通讯市场、龙岗国际茶都等20余家批发市场,上门为商户提供现场开卡、现场签约办理POS机、理财及贷款咨询等金融服务。据华夏银行深圳分行相关领导介绍,商户在月底前签约办理POS收单业务,可享受多项手续费优惠补贴政策。该活动获得了市场的高度认可,当日共营销商户200余户。据悉,华夏银行深圳分行坚持秉承“共同成长,甘心为您”的服务理念,深耕特区二十一年,立足服务实体经济发展。该行持续优化支付服务流程,推出华夏收银台产品,为商户提供多、快、好、省的收单工具,并不断加强创新,推出“夜市理财”“放薪管家”“华夏快贷”等特色产品,为客户打造更加科技化、智能化、便捷化、安全化的金融服务,共建美好生活。(通讯员汪芒)华夏银行深圳分行开展“5.18百城万户”营销活动#标题分割#人工智能朗读:5月18日,华夏银行深圳分行围绕“一心为您,更进一步“的活动主题,组织辖区内全部支行开展收单业务“百城万户”营销活动。深圳新闻网5月18日讯18日上午,华夏银行深圳分行围绕“一心为您,更进一步“的活动主题,组织辖区内全部支行开展收单业务“百城万户”营销活动,共进驻深圳南油服装批发市场、华强北龙珠通讯市场、龙岗国际茶都等20余家批发市场,上门为商户提供现场开卡、现场签约办理POS机、理财及贷款咨询等金融服务。据华夏银行深圳分行相关领导介绍,商户在月底前签约办理POS收单业务,可享受多项手续费优惠补贴政策。该活动获得了市场的高度认可,当日共营销商户200余户。据悉,华夏银行深圳分行坚持秉承“共同成长,甘心为您”的服务理念,深耕特区二十一年,立足服务实体经济发展。该行持续优化支付服务流程,推出华夏收银台产品,为商户提供多、快、好、省的收单工具,并不断加强创新,推出“夜市理财”“放薪管家”“华夏快贷”等特色产品,为客户打造更加科技化、智能化、便捷化、安全化的金融服务,共建美好生活。(通讯员汪芒)




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