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謝謝HELLO, MY NAME IS PAUL SMITH 英國設計鬼才 PAUL SMITH 世界巡迴特展的邀請💕
讓我可以欣賞到這片專門為台灣展覽而重現製作的巨型七彩鈕扣牆🔴🔵
運用服裝製作中的重要配件-鈕扣在牆面變化出多彩顏色，看得出Paul Smith品牌在服裝設計上的特異卻不輕浮，另類卻不失態
「Everyday is a new beginning」
樂觀開朗的Paul smith經典座右銘📝
雖然已經70歲的年紀，卻對新鮮事物充滿十足的好奇，不自我設限
真的應該要好好學習💪🏻💪🏻
Paul’s opened his first shop in Nottingham in 1970. It was almost a perfect 3x3 metre cube. 🇬🇧🇬🇧
「nothing is difficult to the man who will try.」
#paulsmith
NOT JUST ANY PIECE OF MEAT. From now till 29 November 2015, Plaza Brasserie at PARKROYAL on Beach Road, Singapore is doing “For The Love of Roasts” buffet special for all carnivores to curb their cravings for carvery with an epic feast of premium meats.
Expect a scrumptious selection of dreamy carveries such as Wagyu Cube Roll; Braised Slow Cooked Beef Cheek; Roasted Goat Leg, Squid Ink & Pork Bratwurst and Metre Sausage which is perfect with homemade mashed potatoes.
In addition, you will get to enjoy perennial roast favourites comprising Wagyu Sirloin, Black Angus Tenderloin, Wagyu D-Rump, New Zealand Boneless Lamb Leg, Braised Beef Tail, Hungarian-bred Mangalica Pork Collar/Neck and Rosemary Chicken. These finest cuts are roasted to perfection and served with an assortment of carving sauces and condiments.
For The Love of Roasts is available daily for dinner till 29 November 2015. Adult: $68 / Child: $41. For reservations, please call 6505 5710 or email [email protected]
Shengjian mantou (Wu Chinese: ssanji mhoedhou, also known as the shengjianbao outside the Wu-speaking region) is a type of small, pan-fried baozi (steamed buns) which is a specialty of Shanghai. It is usually filled with pork and gelatin that melts into soup/liquid when cooked. Shengjian mantou has been one of the most common breakfast items in Shanghai since the early 1900s. As a ubiquitous breakfast item, it has a significant place in Shanghainese culture.
In Modern Chinese, a filled bun is usually called baozi or bao, while an unfilled (plain) bun is usually called a mantou. However, in the Jiangnan region where Wu Chinese is spoken, the word mantou" refers to both filled and unfilled buns, as in Middle Chinese. Hence, the shengjian mantou is called a mantou despite being a filled bun. The same is true of the xiaolong mantou, which is often called xiaolongbao in the other varieties of Chinese.
The name shengjian mantou is often abbreviated to shengjian (生煎, shēngjiān).
Shengjian is made from semi-leavened dough, wrapped around pork and gelatin fillings. Chopped green onions and sesame are sprinkled on the buns during the cooking process.The name of the bun comes from its method of cooking. The buns are lined up in an oiled, shallow, flat pan. Typical commercial pans are more than a metre in diameter. The buns are lined up in the pan with the "knot", where the dough is folded together, facing downwards and thus in direct contact with the oiled pan and fried into a crispy bottom during the cooking process. Water is sprayed on the buns during cooking to ensure the top (which is not in contact with the pan or the oil) is properly cooked. After frying, the bottom of the bun becomes crunchy, and the gelatin melts into soup. This combination gives the shengjian its unique flavour. Because the buns are tightly lined up in the pan, they become somewhat cube-shaped after cooking. While waiting to be served, the chef may flip the buns so that the fried base faces upwards to prevent the crispy bottom from getting soggy in the process of cooling.
The traditional shengjian has pork fillings. Common variations include chicken, pork mixed with prawns, and pork mixed with crab meat.
Shengjian is traditionally sold in lots of four (one "tael"). It is usually eaten at breakfast, and can be accompanied by a small bowl of clear soup. The buns themselves can be dipped in Chinkiang vinegar. Because of the method of cooking, especially the relatively hard bottom, the buns are quite durable, and are therefore easily portable. They are often packed in paper bags for take-away consumption.
Some shops or restaurants sell the item throughout the day as a dianxin or snack. It is rarely found as a dish in a main meal.
Yang’s Dumpling: 小杨生煎馆 or xiao yang sheng jian guan – is a popular fried dumpling chain serving pan fried pork buns. Yang’s Sheng jian bao (6¥ for 4) are crunchy on top and filled with pipping hot and delicious soup.
Tofu Puff Meatballs with Vermicelli Soup (10¥) had 2 large tofu balls with some firm pork inside with clear vermicelli noodles in a hot chicken flavored broth.
1 liter is, by definition, 1 cubic decimeter, where 1 decimeter is 1/10 meter. So 1000l=1000dm3=1000(1/10m)3=1000/103m3=1m3. ... <看更多>
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