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The National Central #Library opened a special exhibition on Saturday to mark the 40th anniversary of the Center for #ChineseStudies and display the center's work. #sinology
https://focustaiwan.tw/culture/202109190007
陽光普照的仲夏，完成通宵班的任務後，難得擁有連續好幾日假期的貓兒，與姊妹相約至中環的Madame Fú餐廳（位於「大館」的精華位置：前中區警署營房大樓之頂層）享用RW午間套餐。古典建築式樣的舊中區警署建造於西元1864年（頂層則在1905年加建），近代經歷長達十年的古蹟活化工程，中環「大館」於2018年初夏對外開放，並迅速成為港島藝文和美食地標，以及網紅們的打卡熱點。
#中環大館
#古建築餐廳
#MadameFu
由於好姊妹很鍾意大館的古典氛圍，因此這回我們特別選擇在室外區用膳；Madame Fú結合了時尚粵饌及港點、酒吧和私人晚宴於一體，跟The Chinese Library都是大館最受歡迎的中菜食府。
我倆品嚐的套餐內容有精選點心（水晶蝦餃皇、黑松露上素蒸粉果、芝士竹笙菠菜餃）、手撕雞沙拉、宮保蝦球和野米蛋炒飯，搭配甜點雪糕。貓兒一邊品嚐美食和佐餐的白葡萄酒、一邊感受仲夏陽光的美好；能夠與姊妹開心相聚：彼此暢聊生活點滴、享受愜意時光，絕對是「精彩活在當下」的最佳寫照。
🏛大館內的高級中菜廳🍽
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🌟The Chinese Library🌟位於充滿歷史文化氣息嘅大館內🏛, 裝修古典雅致, 高貴而且有氣派! 😍The Chinese Library 主打高級中菜, 係 Aqua 集團旗下嘅餐廳, 出品有信心保證!👍🏻
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💗陳醋咕嚕肉 $268
賣相擺盤精緻漂亮! 🥰外層炸粉漿薄而脆，而且緊貼內部嘅伊比利亞黑毛豬肉！🐷配上十五年嘅陳醋，酸甜度醇厚溫和，果香馥郁，更能提升黑毛豬嘅味道！😍用上伊比利亞黑毛豬，肉質鬆化，肉味香濃又多汁，而且油潤甘香，整體味道層次豐富！🤩
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💗石鍋蔥香鵝肝和牛炒飯 $248
以熱石鍋上菜，食到最後一啖飯都保持溫暖🔥，而且可以形成飯焦，加分！每一啖飯都品嚐到鵝肝粒及和牛粒🥩，份量非常多！鵝肝及和牛嘅油香充斥整個口腔，餘韻久久不散！😚
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📍The Chinese Library
中環荷李活道10號大館1座1樓
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#TheChineseLibrary #高級中菜 #大館 #中菜 #中環美食 #美食 #中環中菜 #必食 #吃貨 #食好西 #打卡 #打卡美食 #打卡熱點 #打卡餐廳 #foodiesig #delicious #foodie #hkfood #foodstagram #lovefood #foodlover #hkfoodie #hkfoodblogger #hk #相機食先 #香港美食 #igable #foodieyvonne中菜 #foodieyvonne中環
[有中英文字幕] 什麼是中華台北？Why is does everybody call Taiwan Chinese Taipei? It's wrong! Why does the entire world have to do verbal gymnastics to keep China happy? Why? We should let Taiwan be Taiwan, right?
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Mizu-Yokan (Soft Azuki Bean Jelly) is a typical Japanese summer treat. Cold, smooth and refreshing! The recipe is EASY but to make it into 2 layers, you want to pour in the second layer just before the first layer hardens.
Kids say it looks like Minecraft. LOL
Basic Mizu-Yokan Recipe:
https://www.youtube.com/watch?v=BlqvMeIki4Y
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2-Layer Mizu-Yokan (Matcha and Azuki Bean Jelly)
Difficulty: EASY
Time: 20min + 2hrs cooling time
Number of Servings: 8 servings
Necessary Equipment:
18cm (7inch) square cake pan
Ingredients:
((Soft Azuki Bean Jelly))
400g (14oz.) Koshi-an (sweet Azuki red bean paste without skins)
300ml water
4g (2 tsp.) Kanten powder (agar-agar powder)
a pinch of salt
((Matcha Jelly))
1 tbsp. Matcha green tea powder
2g (1 tsp.) Kanten powder (agar-agar powder)
2 tbsp. granulated sugar
250ml water
Directions:
1. Mix water and Kanten powder (agar-agar powder) very well in a pot. Bring to a boil and boil on low for 2 minutes. *or use as directed on its package
2. Stop the heat, add Koshi-an and mix well. Add a pinch of salt to taste and mix well.
3. Pour it into a square cake pan (or any container). Then immediately start making Matcha jelly.
4. In a bowl, put Kanten powder (agar-agar powder), granulated sugar, and sift in Matcha powder. Then mix well with a spoon. Put in a pot, add water, and mix well. Bring to a boil and boil on low for 2 minutes.
5. When the skin forms (before it gets firm) pour in the Matcha jelly liquid. Leave to cool and firm at the room temperature (do not move too soon or layers will be mixed). Then put in the fridge to cool for about 2 hours.
↓レシピ（日本語）
https://cooklabo.blogspot.com/2021/08/2-Layer-Mizu-Yokan.html
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Part 2 of my birthday video! THANKS CHAT FOR MAKING THE DAY SO AMAZING :')
Live streamed on my twitch channel at twitch.tv/bawnsai on 22nd September 2020
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