西方人热衷的北京餐馆

Beijing is a city of gastronomic contradictions. The traditional everyday diet of local people is a simple affair: noodles, breads and dumplings, with pork and mutton, beancurd and vegetables.Typical Beijing dishes and snacks can be delicious, but they are less varied than those of the South, with its rich biodiversity. And yet Beijing has also long been a melting pot of Chinese, and more recently international, culinary influences, and a centre of Chinese haute cuisine. In the past, bureaucrats from all over the empire lived here: restaurants specialising in regional cuisines sprang up to feed them, and many mandarins kept their own private chefs.Beijing was also, of course, the home of Chinese imperial cuisine, and Fangshan restaurant claims to be the true custodian of palace cooking skills. Fangshan lies on the shores of the lake in Beihai Park; dragons curl across its ceilings and the dining rooms shimmer with gold and imperial yellow. It was founded in 1925 by five chefs who had served in the imperial kitchens, soon after the last emperor, Pu Yi, was evicted by from the Forbidden City. “For many years after the Cultural Revolution we were closed to the public,” Fangshan's manager, Wang Tao, told me as he sipped from a jar of green tea. “But we continued to cater for important state guests until we reopened in 1989. And although the original chefs are long gone, we have an unbroken chain of culinary teaching.” China's last dynasty, the Qing, were of nomadic descent: they were Manchus from the northeast, with a penchant for grand meat dishes, pastries and sweetmeats, but over time they adopted many of the culinary predilections of the Han, the native Chinese. Imperial cuisine became a hybrid of both cultures which is said to have found its most perfect expression in the “Man-Han banquet” – a legendary three-day extravaganza of feasting. Outside the spectacular setting of Beihai Park, other restaurants combine modern design with a magical evocation of old Beijing. Foremost among them is Tian Di Yi Jia, which occupies a grand old courtyard house in a lane just east of the Forbidden City. Arrive at dusk, having walked through the nearby hutongs, and you can forget the maelstrom of development that has swallowed up most of the old city. The menu here is a thrilling mix of tradition and innovation. Starters include voguish foie gras steeped in sake; bamboo shoots with dried mussels; and slithery-crisp jellyfish bathed in dark, rich Shanxi vinegar. Afterwards, you might try the divine smoked duck, served with a spicy bean relish and cornbread buns speckled with the dark green of wild vegetables.Banquet cookery is normally far removed from everyday food, but one imperial delicacy in particular made the leap from the Forbidden City into the mainstream: Peking Duck. It was popularised by Quanjude, a restaurant that opened in 1864 with the help of some former palace chefs. These days, the best place to eat Peking Duck is at the new branch of the Beijing Da Dong Roast Duck Restaurant, which stands amid the former imperial granaries. The restaurant also serves a fine rendition of that old Shandong speciality, sea cucumber braised with white leek, and fusion dishes that reflect head chef Da Dong's interest in cutting-edge European cuisine: cubes of cooked venison and Sichuanese pickled radish, for example, served in glasses of chilli oil with a sprig of rosemary. Some restaurants have made a point of reviving old-fashioned street snacks and home-style dishes,such as the family-run Hai Wan Ju (the name means “Great Bowl Restaurant”). Here, cheerful young waiters usher you to a wooden table in a clamorous dining room. “Our aim is to serve Beijing folk food,” says manager Guan Yue. “Little dishes and the kind of snacks they used to sell at temple fairs. Our cooking methods are very traditional – elderly customers say we've got the flavours right, and younger people come here to taste the food their grandparents used to make.”“In the past, poor people used to eat dou jiang at the New Year,” says Guan. “They made it from dried pig skin that they boiled up with whatever scraps of food they had in the house.” In a different way, Made in China in the Grand Hyatt in Beijing is helping to reinvigorate the city's culinary traditions, under the stewardship of executive chef Jack Aw Yong and his chefs du cuisine Nick Du and Kent Jin. The restaurant specialises in refined versions of old-fashioned Beijing dishes, augmented by some from other regions. Think, for example, of an utterly seductive starter of aubergines steeped in aged Shanxi vinegar, stir-fried goose breast with Chinese yam and wolfberries, and fast-fried lamb with white leek.For more intimate dining, Guo Yao Xiao Ju is a tiny hutong restaurant that specialises in Tan Jia Cai – the household cuisine of Tan Zongjun, a late Qing Dynasty official whose kitchen was renowned for its brilliant fusion of Cantonese and Beijing cookery. The place has a direct connection with the famous Tan Jia Cai restaurant in the Beijing Hotel – the owner's brother-in-law once cooked there, and now acts as his consultant. Guo Yao Xiao Ju's menu is rooted in Shandong cooking. Some of the dishes here aresublime, like a melt-in-the-mouth claypot stew of beef and sea cucumber. Another idiosyncratic restaurant is the Red Capital Club , a courtyard house decked out with Mao memorabilia. The food is not exceptional but it is a delightful place to spend an evening. Most real Beijingers, of course, are more likely to go out for a bowl of noodles or dumplings than a ten-course feast of Shandong delicacies. One of the most typical casual eats is the simple jiao zi – a crescent-shaped boiled dumpling that might be stuffed with minced pork and fennel; scrambled egg and Chinese chives. Freshly-made jiao zi can be found at many ordinary snack shops, such as the Shun Yi Fu, a small, clean and delightful establishment in an alley that runs off Wangfujing in central Beijing. Don't expect to pay more than a few dollars per head for a slap-up lunch of dumplings and side dishes.

The Famous Peking Duck 北京烤鸭介绍

By Guest Author Ronghe YuEdited by Rhonda ParkinsonAlong with the grand view of the Great Wall, travelers to Peking shouldn't miss trying the Peking Roasted Duck. To enjoy the famous duck, the restaurant Quan Ju De is the best choice for you. It has multiple outlets in Peking (Beijing). The old restaurant first opened in 1860. The duck here is said to be the best in Peking, and the service is very good as well.Before you take up the menu, you might want to know more about how Peking Roasted Duck is made and how it is served. The ducks are raised for the sole purpose of making the food. Force-fed, they are kept in cages which restrain them from moving about, so as to fatten them up and make the meat comparably tender. Peking Roasted Duck is processed in several steps: first the ducks are rubbed with spices, salt and sugar, and then kept hung in the air for some time. Then the ducks are roasted in an oven, or hung over the fire till they become brown with rich grease perspiring outside and have a nice odor.Peking duck is always served in well-cut slices. The whole duck must be sliced into 120 pieces and every piece has to be perfect with the complete layers of the meat. Normally there are many dishes served with the duck, including a dish of fine-cut shallot bars, a dish of cucumber bars and finally a dish of paste-like soy of fermented wheat flour. Without these the dainty duck is surely in the shade.When first served Peking duck I hesitated to take up my chopsticks, not knowing what to begin with. There is a knack to it: first, pick up a slice of duck with the help of a pair of chopsticks and dip it into the soy paste. Next, lay it on the top of a thin cake and add some bars of cucumber and shallot. Finally, wrap the stuff into a bundle with the sheet cake (a thin pancake). The real secret of Peking duck's flavor lies in your carefully nibbling away at the mixture. You will find all the different ingredients very compatible. Of course, beer is the popular drink for the dinner. It helps to fade away the greasiness of the duck. But it is not necessary to order extra soup, for the duck-bone soup is always included in your order. It will be served as the rear dish for the dinner.In my four visits to the different duck restaurants of Quan Ju De, I found the services there were always quite good. And the price of the duck there was quite moderate----400 RMB Yuan for a duck feast. Furthermore, the clean and well-decorated rooms and the character of the waiters and waitresses impressed me quite deeply. "Where's my next restaurant to enjoy the Peking Roasted Duck?" you may ask. Quan Ju De would surely be my answer.I hope you will enjoy the delicacy of the Roasted Duck on your next visit to Peking. But don't forget to practice dealing with chopsticks before you enter Quan Ju De. However, tips for the service are not necessary in Chinese restaurants, although a pair of chopsticks is.About the Author:Ronghe Yu graduated from the Shandong Teacher's University, China, and lives in Shandong province. As a bilingual writer and cameraman, he devotes himself to promoting the exchange of cultures between China and the English world.

History of Chopsticks

In much of Asia, especially the so-called "rice bowl" cultures of China, Japan, Korea, and Vietnam, food is usually eaten with chopsticks.Chopsticks are two long, thin, usually tapered, pieces of wood. Bamboos the most common material, but they are also be made of various types of wood, as well as plastic, porcelain, animal bone, ivory, metal, coral, agate, and jade.During the Middle Ages, aristocrats often favored silver chopsticks since it was thought that silver would turn color if it came into contact with poison.Elegant CraftsmanshipSometimes chopsticks are quite artistic. Chopsticks can be made of lacquered wood and covered with artwork. Truly elegant chopsticks might be made of gold and embossed in silver with Chinese calligraphy. Artisans also combine various hardwoods and metal to create distinctive designs.A child's plastic set of chopsticks might feature a cartoon character, such as Mickey Mouse, while aluminum from recycled cans might find new life as a lightweight, easy-to-clean pair of chopsticks.Elaborate CarvingsChopsticks may be totally smooth or carved or modeled ripples. Silver or gold paint can be used to give them a rough texture. In Thailand, wood is often elaborately carved into chopsticks. The ends of chopsticks can be rounded or squared, while the tips can be blunt or sharp."Fork chops" are chopsticks for insecure Westerners and feature chopsticks at one end and forks and knives at the other, just in case the user can't manage during the meal.Some believe Confucius championed chopsticks over knives, which would remind people of slaughterhouses.Confucius Promotes Non-ViolenceThe Chinese have been using chopsticks for five thousand years. People probably cooked their food in large pots, using twigs to remove it. Overtime, as population grew, people began chopping food into small pieces so it would cook more quickly. Small morsels of food could be eaten without knifes and so the twigs gradually turned into chopsticks.Some people think that the great scholar Confucius, who lived from roughly 551 to 479 B.C., influenced the development of chopsticks. A vegetarian, Confucius believed knives would remind people of slaughterhouses and were too violent for use at the table. Non-Chopstick CountriesChopsticks are not used everywhere in Asia. In India, Indonesia, Malaysia, the Philippines, Thailand, and Central Asia most people have traditionally eaten with their hands.

一夜情

词性及解释
n.one night stand (ONS); one night stay ;for one night (sex省略，常用419 four one nine近音替代);a single sexual encounter (typically the first) between individuals where at least one of the parties has no immediate intention or expectation of establishing a longer-term sexual relationship.例句 I was hoping for a lasting affair, not just a one-night stand.我希望的是长久恩爱，而不是一夜露水之欢。
No, I\'m not still going out with Margaret. Anyway, that was only a one-night stand.不，我没和玛格丽特在继续谈恋爱，我们俩只有过一夜关系而已。
[QUESTION] 1)Can you accept \"One night stand\"? How about a postnuptial \"one night stand\"? 2)Does \"one night stand\" mean the termination of the true love? 3)Will \"one night stand\" lead to tomorrow\'s love? 4)Is \"one night stand\" the white-colared\'s fast food? 5)Do you think \"one night stand\" results from some psychological problems? [问题] 1）你能接受一夜情吗？婚后一夜情呢？ 2）有过一夜情，就意味着真情的结束吗？ 3）一夜情会成为明天的爱情吗？ 4）一夜情是白领的“快餐”？ 5）你认为一夜情缘自心理障碍吗？搜索更多短句近义解析 “一夜情”顾名思义是指发生在一夜之间的情事，有的认为英语世界里的“一夜情”One Night Stand，通常是指发生在两个陌生人之间，短暂的亲密接触，无须了解，也无须责任。在中文世界里，一夜情最确切的解释应当是：一夜性。即“一夜情”是一种偶发的性行为，通常仅只一次，也可能是有限的两三次，强调双方均基于性欲求的特点，拒绝感情与责任，常发生在并不熟悉的人之间。相关词条 ONS 图片 查看更多图片爱词霸百科一夜情-理论分析 按照弗洛伊德 的精神分析理论，“一夜情”的欲望源自“本我”的呼唤，是人性本能的流露。弗洛伊德曾在《一个幻觉的未来》 中指出，“人是一个受本能愿望支配的低能弱智的生物。”所以，渴求“一夜情”，乃是人之常情。而按照马斯洛的需要层次理论，性爱是人类的原始需求满足，是随时随刻存在的，也是没有选择的；而情爱则是人类高层次的精神追求，是在特定情况下发生的，也是有选择的。马斯洛曾言：“人类区别于动物的一个重要方面就是他有自制力。”所以，心动不等于行动，人在大部分条件下，都能克制“一夜情”的冲动欲望。
一夜情-社会观点 从小众的“高端”走向大众的“低端” （一）根据相关心理学与社会学的研究，在上述四种类型中，性诱型约占六成，报复型约占两成，迷惑型和暗示型各约占一成半左右。教育程度比例上，社会学家李银河曾说，“一夜情”在工业社会、都市社会应该是一种普遍现象。的确，无爱情与婚姻约束的“一夜情”，只要是两厢情愿，不伤害他人，不影响社会，当不能算违反伦理道德；但是有爱情与婚姻约束的“一夜情”，则会对爱情与婚姻另一方造成不同程度的伤害，会给家庭乃至社会带来严重的后果。
一夜情 （二）北京大学 社会学教授夏学銮提出，“一夜情”在学历高者身上比较普遍，因为它主要在网上传播，同时越是高学历的人，就越能为自己的行为做合理化解释，从而获得心理的平衡。北京林业大学心理学家朱建军也指出，就自己接触的人群来看，发生“一夜情”者以社会白领居多。原因就在于这些人结婚比较晚，有的甚至恐惧结婚，但又需要性，所以会寻找性伙伴。此外，还有些人是因为生活变动大，今天在北京，明天在上海，不能建立稳定的婚姻，所以会选择自由的方式。 （三）由中国知名网站发起的手机用户一夜情调查报告显示，一夜情正在向低龄化、低层次化发展，由此，一夜情正在通过各种途径从小众化的“高端”走向大众化的“低端”。调查中易发生一夜情的人群主要以学生、异乡打工者为主。专家分析说，大部分一夜情易发人群是在寻求刺激，首先因为他们没有明确的生活目标，于是希望通过不负责任的性来摆脱生活的空虚，这样的行为最终可能发展成心理学上所说的“性成瘾者”。再者，由于性文化的逐渐开放，传统道德的束缚能力变弱，人们对待性的态度更开放了，而打工者和学生由于本身是非辨别能力和自制力的欠缺，极易被“一夜情”所诱惑。 （四）法国 性学家阿兰埃希尔指出，男性的欲望较多受到身体化学的影响，需要适时发泄，而女性的欲望则更多受到大脑的影响，需要充分地铺垫。所以，男性在“一夜情”中寻求的是刺激和新鲜，而女性则寻求的是感情和希望。换言之，男性尝试“一夜情”，其结局大多是一个圆点，性是起点，也是终点；而女性尝试“一夜情”，其结局则大多是一个三角形，性、情、自我保护三条线各守一边。 （五）美国 著名婚姻顾问格雷有个观点，即“男人钻洞，女人挖井”。就是说，当男人遇到挫折时，他首先想到的是逃避，恰如躲在地洞里不出来，然后再慢慢恢复；而女人遇到挫折时，她首先想到的是求助，如沉在井底等待救援，十分渴望得到别人的理解和安慰。由此，“一夜情”的目的往往不在于性本身，而在于舒缓紧绷的情绪。事实上，生理学的研究也表明，人处在紧张状况下，性激素会被激活，性欲望也会提高。“一夜情”，到底会给当事人带来什么，恐怕只有男女双方的良知最清楚。
一夜情-产生危害综上所述，“一夜情”只能一时缓解某种焦虑与压抑，却不能永久加以缓解。换言之，“一夜情”在满足着一个人肉体欲望的同时，也在欺骗着一个人的心灵。由此，那种指望“一夜情”后男女会产生感情 ，甚至带来婚姻 的想法，大多是在自欺欺人。 更有甚者，“一夜情”会造成个人的诸多危机，如道德危机，对于纵欲的自我谴责，尤其是对于有家庭的人而言，“一夜情”在心理上是种新鲜的生活调料，但更能引发自我心理危机和家庭 危机。前不久，曾有一本书火了一把，名叫《天亮以后说分手》，讲的是19位都市女性的“一夜情”实录。其中有的人沉迷于放纵，也有的人是一时失控；有的人在放纵之后追悔莫及，也有的人对此麻木不仁。

『 sacrifice 』

We were talking about the mum who is divorced half a year ago . she is only 24years old now ,but she is a mother of 2 children already . the older sone is 6, thats mean she become a mother since she was 19. waw , that is really young age .
I was so suprest that American girls have children when they so young .
I will not do that , I like children a lot , even more than othere girls . I am cute and they r cute too . I feel I am always can not growing up to be a real lady or parents . How I wish that I having a baby with the man who I loved . Would be charming. But that is a wish ,At least I dont think I can be a really good mother . because I know that you must sacrifice a lot of things of your life . you must responsible for her . and that responsible is not only Money or Food .
There is probably some guilt involved in not spending enough time with my dog , thats why I say like that . I hink someone had better to have a dog at first before have a baby.
I will not devorced when we have children , expect he want kill me or he is an really asshole !

『 Trueth ..』

I saw a sentence which I like it very much and we talk about it hole morning .
Nothing is too amazing to be true !
I like it cause I know that anything must be accept at the end whatever how bad it is .
I like it cause I want to be a true person not fake .
I'm neurotically very, very sensitive to wanting to be as much a real person as possible ,even I know that is so hard ! but I know some time we r fake . I am only a little bit better but still fake !
I am so poor now ! that is come from my lyzy. To work half-heartedly without a definite plan or direction;to work perfunctorily and muddle along -- "So long as one remains a monk, one goes on tolling the bell."
No one can help me anymore since you push yourself to the last ditch !
No one can put you through if you don't work hard yourself!
I am now under the necessity of doing something ! or Dead

『Plan...』

My stepdame told me : You can not make anything good if you dont have a plan " when I was 10 years old . So she merried with my dad .although she is only 18years older than me and 18 years youger than my father . She was successful .I thought she must be very happy .. she didn't need to go back to the small village again.
Plan
Everyone should have a plan , step by step . the only different is "What are your short and long term goals?"
I never had a plan or I never really knew what is I want ..And maybe that is why my life here is total crap ！
I really want a plan for the rest of years in my life .