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2019年09月23日 05:55:50    日报  参与评论()人

哈尔滨市阿城区中医医院做孕检多少钱哈尔滨宫颈糜烂手术一般多少钱巴彦县中医院做彩超多少钱 One was working as an accredited C.P.A. Another had just completed the requirements for a pre-med degree at the University of Chicago. Yet another, a junior employee at Morgan Stanley, walked down 75 flights in the World Trade Center’s South Tower and back into the family food business on Sept. 11, 2001.一位是获得资格认的注册会计师。另一位刚完成芝加哥大学(University of Chicago)医学预科学位的要求。还有一位是根士丹利(Morgan Stanley)的初级职员——2001年9月11日那天,他在世贸中心(World Trade Center)南楼向下走了75段楼梯,回到自己的家族食品生意。 These New Yorkers — Thomas Chen, Jonathan Wu and Wilson Tang — are among a few dozen Chinese-Americans who have recently surfaced as influential chefs, determined to begin a new culinary conversation with the food of their ancestors. Independently, they arrived at the same goal: to invent a kind of Chinese-American food that is modern, creative and delicious instead of sweet, sticky and bland.这三个纽约人分别是托马斯·陈(Thomas Chen)、乔纳森·吴(Jonathan Wu)和威尔逊·唐(Wilson Tang),他们属于最近冒出来的几十位具有影响力的华裔美国大厨之列。他们下定决心与祖先的美食进行新的对话。他们各自独立实现了相同的目标:创造一种现代、有创意、美味的美式中餐,而不是甜、黏、乏味的食物。But they took similar routes to get there. Despite their advanced academic degrees, these chefs started over as culinary students — usually against their families’ wishes.不过,他们所走过的路却很相似。尽管他们都有很高的学位,但是这些大厨都重新开始学习烹饪——一般这都违背了家人的愿望。“No Chinese parent sends their child off to college hoping they’ll work in a kitchen,” said Mr. Chen, 31, whose parents owned a restaurant in Mount Vernon, N.Y., while he was growing up. “That’s what you go to college to escape from.”“没有哪个中国父母送孩子上大学是希望他们将来在厨房工作,”31岁的陈说。陈在纽约州芒特弗农市长大,他的父母在那里拥有一家餐馆。“上大学就是为了避免去厨房工作。”They worked their way up in high-end global kitchens like Noma, Guy Savoy, Eleven Madison Park and Jean-Georges. And then, having defied their parents, they defied their culinary training as well. They left the luxurious places where they had mastered foie gras and morels to open storefront restaurants where they can mess around with pork belly and pomelo, steamed eggs and sawtooth herb.他们曾在全球高端餐馆里步步进阶,比如诺马(Noma)、盖伊· 萨沃伊(Guy Savoy)、麦迪逊公园11号(Eleven Madison Park)和让-乔治(Jean-Georges)等餐厅。之后,他们不仅违背父母的意愿,也违背了自己接受的烹饪培训。他们离开这些教会自己制作鹅肝酱和羊肚菌的奢华餐厅,开设店面餐厅,在这里他们可以用五花肉和柚子、蒸水蛋和齿叶菜随意烹饪。In addition to exploring a vast pantry of new ingredients (osmanthus, pandan, celtuce and wood ginger), they are facing a daunting new arsenal of Chinese cooking techniques, entirely different from the skills they’ve been schooled in.除了探索各种新食材(木犀属植物、露兜科科植物、莴苣和木姜),他们还要面对令人望而生畏的各种中式新烹饪法,这些方法完全不同于他们学过的技巧。“It’s not just recipes that are different,” Mr. Chen said. “It’s basics like how to hold a knife, how to trim an onion, how to boil vegetables.”陈说:“不只是菜谱不同。很多基本的东西也都不同,比如怎么拿刀,怎么切洋葱,怎么煮蔬菜。”The phenomenon is certainly not confined to New York City, although several of its exemplary restaurants are clustered in Lower Manhattan: Mr. Wu’s Fung Tu, Mr. Chen’s Tuome, and Yunnan BBQ from Doron Wong, 39, and Erika Chou, 31.这种现象当然不仅出现在纽约市,但是几个典范餐厅都聚集在下曼哈顿:吴的风土餐厅(Fung Tu),陈的Tuome餐厅,39岁的多伦·王(Doron Wong)和31岁的埃丽卡·周(Erika Chou)开设的云南烧烤店(Yunnan BBQ)。It is also not new. Pioneers like Susanna Foo and Ming Tsai long ago opened ambitious, creative Chinese restaurants that paved the way. More recently Anita Lo, of Annisa in the West Village, has been the spirit guide for many young chefs; her stubborn conviction that Chinese food can flow seamlessly into Western fine dining smoothed the path for this next generation.这也不是什么新鲜事。苏珊娜·胡(Susanna Foo)和蔡明(音译)等先驱很久以前就开设了充满雄心和创意的中餐厅,为他们奠定了基础。更近一些时候,西村Annisa餐厅的老板安妮塔·卢(Anita Lo)是很多年轻大厨的精神导师。她坚信,中餐能够完美地融入西方高级餐厅,这为下一代大厨铺平了道路。They include Justin Yu and Karen Man at Oxheart in Houston, Shirley Chung at Twenty Eight in Irvine, Calif., Brandon Jew of the eagerly awaited Mister Jiu’s in San Francisco, and Sheridan Su of Fat Choy in Las Vegas. In New York, Mission Chinese Food and RedFarm both have a similar spirit and exciting food.他们包括休斯敦Oxheart餐厅的贾斯廷·于(Justin Yu)和卡伦·万(Karen Man),加利福尼亚州欧文市Twenty Eight餐厅的雪莉·庄(Shirley Chung),旧金山备受期待的Mister Jiu’s餐厅的布兰登·仇(Brandon Jew),以及Fat Choy餐厅的谢里登·苏(Sheridan Su)。纽约的龙山小馆(Mission Chinese Food)和RedFarm也拥有类似的精神和令人兴奋的食物。There is also a junior class of specialists, like Hannah and Marian Cheng of Mimi Cheng’s Dumplings in the East Village, where the dumplings are made from sustainable meat and served with farm-to-table vegetable sides from their Taiwanese mother’s recipes; the Boba Guys, who use organic milk and house-made syrup in their bubble tea; and Debbie Mullin of Wei Kitchen in Seattle, who makes small-batch shallot and chile oils.还有一批初级专家,比如东村Mimi Cheng’s Dumplings餐厅的汉娜和玛丽安·郑(Hannah and Marian Cheng),那里的饺子是用可持续性的肉类做成的,从农场到餐桌的蔬菜配菜是按照她们台湾妈妈的食谱做成的;Boba Guys餐厅用有机牛奶和自制糖浆制作珍珠奶茶;西雅图Wei Kitchen餐厅的黛比·马林(Debbie Mullin)制作小批量葱椒油。Mr. Su is a refugee from fine-dining kitchens on the Las Vegas Strip who started a solo career making bao in a corner of a strip-mall hair salon. His newest venture, Flock amp; Fowl, is devoted to the classic southern Chinese dish called Hainanese chicken rice, but with upgraded ingredients and innovations like congee topped with fried (free-range) chicken, a poached (organic) egg and (house-made) pickles.苏离开大道(Las Vegas Strip)的高级餐厅,在一个小型购物中心美发店的一角做包子,独自开启自己的事业。他新开的Flock amp; Fowl餐厅专做中国南方的经典美食海南鸡饭,不过他升级了原料,进行了一些创新,比如在粥的上面放炸鸡(自由放养的鸡)、(有机)荷包蛋和(自制)泡菜。Most of these chefs have never been to China and have no Chinese culinary training, so they are learning as they go, synthesizing the values of the kitchens they know (organic, seasonal, soigné) with Chinese elements they do not. “No one would give me even the lowest kitchen job in Beijing,” said Cara Stadler, 28, who grew up in Massachusetts and moved to China with substantial experience in the kitchens of the chefs Guy Savoy and Gordon Ramsay. Instead, she started the city’s first underground supper club. “Going to the markets every day forced me to really learn about Chinese produce,” she said.这些厨师大多从未去过中国,没有接受过任何中式烹饪培训,所以他们边做边学,把他们已知的厨房价值观(有机,遵循季节,设计精美)与他们不知道的中国元素结合起来。28岁的卡拉·斯塔德勒(Cara Stadler)在马萨诸塞州长大,在大厨盖伊· 萨沃伊和戈登·拉姆赛(Gordon Ramsay)的厨房里积累了丰富的经验,之后她搬到中国。她说:“在北京,估计没人会给我一份厨房里的工作,哪怕是最低档的工作。”不过,她开创了北京的第一家地下晚餐俱乐部。她说:“每天去菜市场迫使我真的了解了中国的农产品。”Ms. Stadler is now the chef and owner of Tao Yuan in Brunswick, Me., where the shellfish are plentiful and exquisite. Next week, for the Lunar New Year, she will be making plump scallop won tons — and then drying the bivalves’ side muscles to simmer into a homemade XO sauce, a fiery, funky, hugely popular condiment from Hong Kong.斯塔德勒现在是缅因州不伦瑞克桃园餐厅(Tao Yuan)的大厨兼老板。那里的贝类丰富而精致。下周,为了迎接春节,她将制作丰满的扇贝馄饨,然后把这个双壳类动物的肉放入自制的XO酱中慢炖。XO酱是香港的一种刺激、奇特、很受欢迎的调味品。Chinese ingredients by themselves are a vast field of study — dried mushrooms, cured meats, salted fish and bean pastes are only the beginning. Most of these chefs grew up without them: Instead, they ate a combination of American snacks, global fast food and the kind of meals a Chinese mother living in Dayton, Ohio, or Avon, Conn., might produce on a Tuesday night in the 1980s: beef stir-fried with romaine lettuce (in the absence of gai lan or bok choy) or fried rice studded with pepperoni instead of sweet lap cheong.中国食材本身就是一个庞大的研究领域——干菇、腌肉、腌鱼和豆瓣酱只是入门级食材。这些大厨大多在成长的过程中没见过这些东西。他们吃的是美国小吃、全球快餐,以及住在俄亥俄州代顿市或康涅狄格州埃文市的中国妈妈在20世纪80年代周二晚上做的那种饭菜:生菜(因为没有芥兰或白菜)炒牛肉或意大利辣香肠(而非甜腊肠)炒饭。“Every Chinese family I knew had Dinty Moore beef stew in the pantry,” said Mr. Tang, 37, whose family owned real estate and Chinese bakeries in New York City, including the classic Nom Wah Tea Parlor, which he now runs. “You throw that in the wok with some soy sauce and chile bean paste, fresh rice from the rice cooker, it’s not bad.”“我认识的每个中国家庭都做过丁蒂·尔(Dinty Moore)炖牛肉,”37岁的唐说。他的家人在纽约市拥有房地产和中式糕点房,包括经典的南华茶室(Nom Wah Tea Parlor),这家店现在由他经营。“你把那些东西放入锅里,加入酱油、辣豆瓣酱以及用电饭锅刚做好的米饭,吃起来也不错。”That kind of crude fusion doesn’t satisfy them anymore. From cookbooks and childhood memories, and through trial and error, they are feeling their way into one of the world’s most complex, ancient and demanding culinary traditions. So they are making their own five-spice powder, hand-cutting noodles and home-brewing basics like pickled mustard greens, chile bean paste and fermented black beans.不过,那种粗糙的大杂烩已无法满足他们。他们从烹饪书、童年的记忆以及试验和错误中摸索着进入世界上最为复杂、古老和高要求的烹饪传统。所以,他们自己做五香粉、刀削面,以及腌芥菜、辣豆瓣酱和豆豉等基本配料。And they are hoping to find “essentiality” — the important modern value idea of making fine, fresh ingredients taste like themselves.他们希望找到“精髓”——那就是制作具有食材本身新鲜味道的精美食物,这是重要的现代厨房价值观。“Honestly, I thought that was a Japanese thing,” said Mr. Wu, of Fung Tu, who spent years working in the kitchen at Per Se. “I didn’t realize that Chinese food had that, only because I’d never had that kind of Chinese food.”“坦白地说,我曾经以为那是日本料理的理念,”风土餐厅的吴说。他在Per Se餐厅的厨房工作了很多年。“我之前之所以不知道中餐也有这种理念是因为我从没吃过那种中餐。”Mr. Wong, the chef at Yunnan BBQ, who grew up near Boston and trained in Hong Kong, where his family emigrated from, said: “Most Americans, including me at some point, have just never had Chinese food. When I went there and saw things like cornmeal wrapped in a banana leaf, or wood-roasted chicken wings, I thought, ‘Am I really that ignorant about my own food?’”云南烤肉馆的大厨多伦·王在波士顿附近长大,在香港接受过培训。他家就是从香港移民到美国的。他说:“大部分美国人,包括曾经的我,从未吃过中餐。我到那里看到燕麦香蕉卷或碳烤鸡翅时心想:‘我对自己的食物了解这么少?’”The answer was probably yes. Chinese-American food — mostly Cantonese banquet dishes adjusted for long-outgrown American tastes — is so ingrained here that even Chinese-Americans have come to believe that it is closely related to “real” Chinese food, when in truth it is a very, very distant cousin.很可能是,的确如此。美式中餐大多是经过改良的广东宴会菜,以适应长期占主导地位的美国口味。它在美国根深蒂固,甚至连华裔美国人也开始以为,这与“真正的”中餐密切相连,但实际上它只是中餐的远房亲戚。But that is starting to change as different cuisines and cooks arrive here from China, as more Americans travel to China, and as haute cuisine there bounces back from a long dormancy. Traditional (and modern) Chinese restaurants are thriving as the growing middle class and the new availability of ingredients from around the world have generated new demand.但是,随着不同的菜系和厨师从中国来到美国,随着更多的美国人到中国旅行,随着中国高级菜肴在长期休眠之后重振旗鼓,这种情况开始发生变化。由于中产阶级壮大,再加上美国开始供应世界各地的食材,促使顾客们产生了新要求,所以传统(和现代的)中餐馆开始兴旺起来。Kian Lam Kho, 62, a software engineer turned chef who grew up in Singapore and lives in Harlem, is one of the few people equally at home in the American and Chinese culinary worlds. He returns to Asia frequently, snapping up old and new Chinese-language culinary textbooks as they come back into print. (Restaurants, culinary schools and cookbooks have been common in China since the Song dynasty, about 1000 A.D.) He used these texts to research his magisterial new book, “Phoenix Claws and Jade Trees,” which details not only the recipes and regions but also the underlying concepts that have been the building blocks of Chinese cooking — and of much East Asian cooking — for thousands of years.62岁的候建兰(音译)曾是软件工程师,后来改做大厨。他在新加坡长大,现在住在哈莱姆区。他是少数几位对美国菜和中餐同样精通的专家之一。他经常回亚洲,抢购重新付印的繁体字和简体字烹饪书籍(从公元1000年左右的宋代起,餐馆、烹饪学校和食谱在中国变得常见起来)。他用这些资料来创作内容丰富的新书《凤爪和树》(Phoenix Claws and Jade Trees),这本书不仅详细介绍各种菜谱和诞生地,而且讲解几千年来中餐烹饪(以及很多东亚烹饪)基础背后的概念。He said the book was partly designed to teach English-speaking people of Chinese heritage like these chefs, who may have lost the language of China but not their loyalty to its food.他说,这本书的一个目的是教导具有中国传统的讲英语的厨师(比如上述这些大厨),他们可能不会说中国话,但没有失去对中餐的忠诚。“Unless they understand the original dishes, what they cook will never have a real relationship with Chinese food,” he said. When they braise the classic red-cooked pork in the oven instead of in a wok, he said, or if they sear the meat first, the way they are taught in Western cooking schools, it changes the flavor, the mouthfeel and how everything works together.“除非他们理解这些正宗菜肴,否则他们做出来的食物永远与中餐没有真正的关系,”他说。如果他们在烤箱而非锅里面做经典的红烧肉,或者像在西餐学校里学的那样先煎肉,那么就改变了这道菜的味道、口感,以及所有食材相互作用的方式。Using clam chowder as a reference point, he said, “Anyone can take clams, potatoes, salt pork and milk, and make some kind of dish.” But if the pork fat is not rendered, if the potatoes are left whole, if the cooking is too fast, it will not be chowder.他还以蛤肉杂烩浓汤为例。他说,“谁都能用蛤蜊、土豆、腌猪肉和牛奶做出一道菜”,但是如果不把肥猪肉熬出油,如果土豆没切成块,如果煮的时间过短,那做出来的就不是蛤肉杂烩浓汤。This new effort to synthesize Chinese and American cuisines takes more study and skill than squirting a few drizzles of soy and hoisin onto Western dishes like grilled steak or mashed potatoes. Those thoughtless mash-ups are why these Chinese-American chefs now shudder at the term “Asian fusion” and go to great lengths to define what they are doing differently. (They are definitely not tinkering with sushi or dabbling in pad Thai.)要把中餐和美国菜结合起来,需要更多研究和技巧,不只是在烤牛排或土豆泥等西餐上滴几滴酱油和海鲜酱。正是这种轻率的结合令这些华裔美国大厨现在很害怕“亚洲融合菜”这个说法,不遗余力地想要重新定义他们所做的食物(他们肯定不会胡乱改动寿司和泰式炒河粉的做法)。The term “Chinese-American food” has even worse connotations: heavy, sticky, deep-fried.“美式中餐”这个概念的含义更糟糕:油腻、黏糊糊、油炸。“We definitely need to figure out what to call it,” said Mr. Tang, who is a partner in Fung Tu.“我们肯定需要想出怎么称呼它,”风土餐厅的合伙人唐说。Modern American-Chinese? Chef-driven Chinese-American? “Elevated or upscale sounds too snooty, especially when we’re basically serving ribs and noodles and chicken wings,” he said.现代美式中餐?以大厨为主导的美式中餐?“高级或高档听起来太自大,尤其是考虑到我们基本上就是做排骨、面条和鸡翅,”唐说。Another challenge, Mr. Tang said, is to decide whether the cooks supporting them in the kitchen should be graduates of restaurants like Hakkasan, who would have the Chinese skills, or like Gramercy Tavern, who have the fine-dining finesse.唐说,另一个难题是要想好帮厨是必须在Hakkasan等餐厅干过(这种厨师拥有中餐技巧)还是必须在Gramercy Tavern等餐厅干过(这种厨师拥有制作精致菜肴的技巧)。“What we need is As” — American-born Chinese — “who speak Chinese but also speak farm-to-table,” he said. “ And so far, there aren’t too many of us.”“我们需要的是A(美国出生的华裔),他们会说中文,也谈论从农场到餐桌,”他说,“到目前为止,我们这样的人不太多。” /201602/426169哈尔滨阳光女子流产大概多少钱

黑龙江森工总医院有四维彩超吗Until nine months ago, Guo Pei was a Chinese haute couturier known by millions in the East yet virtually unheard-of in the West. That all changed last May when the pop star Rihanna wore one of Ms. Guo’s designs to the Metropolitan Museum of Art’s Costume Institute gala in New York, after finding her work on the Internet. The look in question, a 55-pound canary-yellow fur-trimmed gown and cape, took seamstresses 50,000 hours and more than two years to make and landed on the cover of American Vogue — and Ms. Guo on the haute couture schedule in Paris.9个月前,中国高级定制时装设计师郭培在东方为数千万人所知,在西方却几乎无人知晓。去年5月,这一切都变了。流行歌星蕾哈娜(Rihanna)在网上看到郭培的作品后,身穿她设计的礼参加纽约大都会艺术物馆(Metropolitan Museum of Art)装学院(Costume Institute)的晚宴。那天蕾哈娜穿的是鲜黄色皮毛镶边长袍和披风,重55磅(约合25公斤),花费5万个小时、两年多时间制作。她的造型登上了《Vogue》美国版封面,而郭培的高级定制时装秀也计划将在巴黎举办。On Wednesday, the 48-year-old former children’s wear designer and daughter of an army platoon leader will formally present her collection for the first time at a major fashion week.周三(1月27日),这位48岁的前童装设计师、排长女儿将在著名时装周上首次正式展示自己的装系列。“The Met Ball marked a new start for my business, a brand new chapter that secretly I felt had been coming for years,” she said on Sunday, 5,000 miles from her Beijing headquarters in a tiny, all-white Paris showroom off the Rue St.-Honoré. “I knew there just needed to be a tipping moment to take me into a whole new world.”周日(1月24日),在离她的北京总部5000英里外的巴黎圣奥诺雷街上一个全白小展厅里接受采访时,她说:“大都会晚宴标志着我事业的一个新开端,一个新篇章,多年来我一直隐隐感觉这个时刻会到来。我知道,需要这样一个爆发时刻把我带入一个全新的世界。”In the two decades since the 1997 opening of Rose Studio, her fashion company specializing in evening wear, Ms. Guo has found fame in China by dressing actresses, folk singers and members of the political elite in her showstopping beaded and embroidered creations.1997年,郭培创立了专做晚装的时装公司玫瑰坊(Rose Studio)。20年来,她为女演员、民歌手和政界精英设计令人难忘的以饰珠和刺绣为特色的装,在中国赢得声誉。As China’s economy boomed and shopping became a national pastime, her studio swelled to a current staff of 300 embroiderers and 200 designers, patternmakers and sewers. Today, the house produces more than 4,000 pieces annually, with prices that start at ,000 and quickly tip into more eye-watering territory.随着中国经济蓬勃发展,购物成为中国人的一项消遣,她的作坊也随之壮大,目前有300名刺绣师以及200名设计师、图案设计者和缝纫师。如今,这家公司每年生产4000多件装,起价5000美元,并很快进入更令人艳羡的领域。But in her Paris showroom this night, just a handful of her Chinese team members were crouched at laptops amid cramped clothing racks, storage boxes and styling boards, while a French hairdresser fussed over models being fitted with creations from her latest collection.但是今晚(1月24日),在她的巴黎展厅里,只有她的几位中国团队成员蜷缩在手提电脑前,坐在狭窄的衣架、贮藏箱和造型板之间,一位法国发型师在忙着给身穿她最新系列装的模特们摆弄发型。“The funny thing is, when I began my own house I had no idea that this type of artistry had a rich and long tradition elsewhere,” she said, her Mandarin translated into English by her husband and business partner Cao Bao Jie. “This world as it existed in the West didn’t exist to me. I was just doing what I liked and thought was truly beautiful.”郭培在采访中说中文,她的丈夫兼商业伙伴曹宝杰帮她翻成英文。她说:“有趣的是,我开创自己的装公司时,完全不知道这种手工艺在其他地方有丰富和漫长的传统。这个世界一直在西方存在,只是我不知道。我只是在做自己喜欢的、自己觉得非常美丽的东西。”Fashion in China then was only just beginning in the way we understand it today, she added: “Very few clients could comprehend what I was trying to show. That craftsmanship and design could add enormous value to a garment, transforming it from a piece of tailoring to a true work of art, was very hard to grasp for them.”当时的中国装业刚走上如今我们理解的道路。她补充说,“几乎没有哪个客户能理解我努力展现的东西。那种工艺和设计能给装增加巨大价值,把装变成真正的艺术品,他们很难理解这一点。”As she gradually convinced them, her prices ballooned, as did the ambitions of her lavish designs. The elaborate excess that has become Ms. Guo’s hallmark — be it vast skirt volumes, lashings of beaded semiprecious stones or rich explosions of embroidered color — marries European silks with traditional Chinese design heritage.她慢慢说客户之后,她的价格飞涨起来,她奢华设计的雄心也跟着膨胀。精致、复杂、夸张已经成为郭培的特点——不管是宽大的裙摆、大量半宝石珠饰,还是刺绣色的大爆炸——她把欧洲丝绸与中国传统设计结合了起来。“I don’t consider my work to be within the limits of conventional fashion, nor do I follow trends creatively or commercially,” she said. “My work displays feelings and emotions that are precious enough to be handed down generation after generation, as well as the experience of developing gowns directly with my clients. They are reflections of myself, and of them, of the scale of my dreams and the pride I have for Chinese culture.”她说:“我认为自己的作品不受限于传统装,我也不在创意或商业上跟随潮流。我的作品展示非常珍贵的感受和情绪,它们应该代代传承,还有我与客户们直接改进礼设计的经验,也应该传承下去。那些礼反映出我自己、我的客户们、我宏大的梦想以及我对中国文化的自豪感。”Ms. Guo says that looking ahead, her efforts will focus on expanding her business internationally, with a second atelier headquarters in Paris, as well as on her bridal line as the wedding market in China continues to explode. She introduced a cosmetics line in collaboration with MAC last year, and she has branched out into demicouture from a store in Shanghai.郭培说,未来她会把重点放在扩展国际业务上,将在巴黎开设第二个工坊,并开发新娘系列,因为中国的婚礼市场仍在继续发展。去年,她与MAC合作推出了一个化妆品系列,还把上海的一家店变成了半定制装分店。The designer, who played down any concerns over China’s recent economic slowdown and its potential impact on the couture market, emphasized how grateful she felt for the opportunity to show her creations to a new audience in the days ahead. She was curious, she said, to hear how others interpreted her work, but was confident that her aesthetic would resonate.郭培表示自己对最近中国经济放缓及其对高级定制市场的潜在影响没有任何顾虑,强调她很感激有机会在未来的日子里向新观众展示自己的创意。她说,她很想知道别人会如何解读她的作品,不过她对自己的审美会引起共鸣充满信心。“This year is my 30th year in the fashion industry,” she said. “For the first 10 years I learned; for the second, I practiced, and now, during the third, I believe I am going to reap the rewards.”她说:“今年是我进入时装业30年。头十年,我学习;第二个十年,我实践;如今在第三个十年,我相信自己能得到回报。” /201602/425500双城区处女膜修复手术哪家医院最好的 It#39;s said to be the most important meal of the day...even if only six per cent of us eat it。据说早餐是一日三餐中最重要的一餐……虽然只有6%的人会吃早餐。But a poll has now decided what should be on the plate for the perfect full English breakfast。通过投票,人们选出了一顿丰盛的全英式早餐所应包含的食物。And there is no room for ‘johnny come lately’ hash browns or northern delicacy black pudding。新兴的美式香煎土豆丝和北方美食黑布丁则不在此列。A poll of 2,000 people made the decision and it is:2000人投票选出的是:Fried eggs, smoked bacon, thick sausages, grilled tomatoes, fried mushrooms, toast and baked beans。煎蛋、醺肉、粗香肠、烤番茄、炸蘑菇、吐司和烘豆。And while this might be a big sp, cooked breakfasts are the cheapest they#39;ve been for five years。这个结果或许将会广为传播,但煮早餐早已是近5年以来最实惠的早餐方式了。Almost half the people asked made the full English their favourite breakfast dish and over a third of Brits eat breakfast out more than once a month。参与投票的人中几乎有一半都的最爱是全英式早餐,而超过三分之一的英国人每个月至少会出去吃一顿早餐。And there is still fierce debate over the perfect condiment to accompany the Full English breakfast – in the South, ketchup is the sauce of choice but in the North, breakfast champions refuse to use any condiment other than brown sauce。至于全英式早餐要配什么佐料,人们仍然在激烈争论着。在南部,人们会选择番茄酱,但在北部,早餐的佐料只会用棕酱。Mitchells amp; Butlers - the company behind high street pub and bar chains like Toby Carvery, Harvester restaurants and Sizzling Pubs – carried out the research and the firm’s marketing specialist Jo Hudson, said: “There is so much debate about the Full English breakfast that we wanted to identify what Britain really wanted on its classic breakfast plate。这个调查是由Mitchells amp; Butlers发起的,这家公司拥有Toby烤肉店、Harvester餐厅和Sizzling酒馆这样的商业街酒吧连锁。公司的市场专家琼-哈德森说:“关于全英式早餐的争论太多了,所以我们想确认一下英国人真正想要的传统早餐是什么样的。”“We’ve discovered that there is a north-south divide when it comes to certain breakfast items. In the north, for example, they prefer unsmoked bacon and they insist on black pudding and brown sauce on their Full English. But in the south, they won’t warrant a breakfast without ketchup, smoked bacon and no black pudding。“我们发现了南北在某些早餐菜式上存在差异。比如说在北方,人们更喜欢非烟熏肉,认为全英式早餐里要有黑布丁和棕酱。但在南方,人们不会接受一顿没有番茄酱和烟熏肉的早餐,也不吃黑布丁。“But we’ve crunched the statistics and come up with the definitive Full English breakfast plate as voted for by the majority of Brits。”“但我们得出了一份权威的全英式早餐菜式列表,这是经过英国大多数人的投票后,我们处理投票数据得出的。”The survey reveals that 67% of Brits eat breakfast every day and most -51% - eat breakfast alone。调查显示,67%的英国人每天都会吃早餐,大多数人(51%)是独自吃早餐的。The nation’s favourite breakfast drink? Tea, of course. Some 55% of the UK has a cup of tea when it eats a Full English breakfast. Second favourite is fresh orange juice (41%) and in third is coffee (35%)。英国人最喜欢在早餐喝什么呢?当然是茶。大约55%英国人在吃全英式早餐的时候会喝一杯茶。他们第二喜欢的是鲜橙汁(41%),第三喜欢的是咖啡(35%)。Jo Hudson added: “Our research also discovered that far from being unadventurous, Brits are happy to chance their arm and try new things for breakfast. Lobster Benedict, Eggs Benedict, Breakfast Burgers, Egg amp; Marmite Soldiers, Salmon amp; Scrambled Eggs – more than a third of the nation (34%) have tried all these。琼-哈德森补充道:“我们的调查还发现英国人根本不是不喜冒险,他们很乐意在早餐的时候尝尝新东西。龙虾松饼、火腿蛋松饼、早餐汉堡、鸡蛋配面包条、鲑鱼配炒鸡蛋——超过三分之一的英国人(34%)都尝过这些。History of the full English全英式早餐的历史The first English Breakfast was mentioned in recipes around 1840 but the was not fixed it could include halibut, whiting, figs, pheasant, kidneys on toast, and pork pie”。英式早餐最早是在1840年左右的菜谱中被提及的,但菜式并不固定,可能会有大比目鱼、牙鳕、无花果、野鸡、吐司配腰子和猪肉馅饼。That legend of the cookbook Mrs Beeton in her household management book of 1861 recorded breakfast as: “The following list of hot dishes may perhaps assist our ers in knowing what to provide for the comfortable meal called breakfast. Broiled fish, such as mackerel, whiting, herrings, dried haddocks, mutton chops and rump-steaks, broiled sheep’s kidneys, sausages, plain rashers of bacon, bacon and poached eggs, ham and poached eggs, omelets, plain boiled eggs, oeufs-au-plat, poached eggs on toast, muffins, toast, marmalade, butter。”在传奇级食谱——比顿夫人1861年的家庭管理手册中,她对早餐的记录是:“在准备一顿令人舒适的早餐时,以下的热菜列表或许能帮助读者选择做什么菜。烤鱼(如鲭鱼、牙鳕、鲱鱼)、黑线鳕鱼干、羊排骨和羊肉排、烤绵羊腰子、总管腰子、香肠、熏肉片、熏肉配煮鸡蛋、火腿配煮鸡蛋、煎蛋卷、水煮鸡蛋、煎蛋、煮鸡蛋配吐司、松饼、吐司、果酱、黄油。”During the Second World War due to a shortage of bacon and eggs breakfast became a rare luxury but by 1956 half the British population were still having a cooked breakfast even if it was just a boiled egg。二战期间,由于熏肉和鸡蛋短缺,早餐变成了罕有的奢侈品。但直到1956年,仍然有一半的英国人吃做好的早餐,即使有时只有一个煮鸡蛋。An Ulster version includes potato b and soda farls, Welsh includes laverb, eaten fried with bacon and cockles. In the North Midlands, oatcakes sometimes replace fried b and the Scots includes tattie scones and Lorne sausage。阿尔斯特(位于北爱尔兰)版本的早餐中有土豆面包和苏打薄饼;威尔士版本的则有莱佛面包,跟熏肉和鸟蛤一起炸着吃。在英格兰中部地区偏北的地方,人们有时候会用燕麦饼代替煎面包,而苏格兰早餐会有土豆煎饼和方形香肠。A typical full English has approximately 1190 calories。一顿标准的全英式早餐大约含有1190卡路里。 /201509/399358哈尔滨做人流手术到哪家妇科医院最好

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