Great Neck Chinese Association 2007-08 year end party at Great Neck South Middle School 6/21/08
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Word of the Day
2008年6月23日 星期一
Chinese Umbrella Dance at Great Neck South Middle School
To all the dancers:Jenny chao, Marcia Chiang, Fanny Lee, Frances Liu,Vera Liu, Linda Smith, Christie Young, you did the great job!
Great Neck Chinese Association 2007-08 year end party at Great Neck South Middle School 6/21/08
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Great Neck Chinese Association 2007-08 year end party at Great Neck South Middle School 6/21/08
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Last day of Tzi Chi NY
Farewell my little fellows!
Have a wonderfully summer time!
本班前三名：第一名孫方琦，第二名鍾悅如，第三名林聖棟（first place, second place, third place）
2008年6月19日 星期四
School Year End Party
Dear Parents,
Many thanks for your highly support for 2007-2008 school year, I hope your child love to learn Chinese and enjoy the pleastant memories while we all together.
Fanny
Many thanks for your highly support for 2007-2008 school year, I hope your child love to learn Chinese and enjoy the pleastant memories while we all together.
Fanny
2008年6月12日 星期四
Chinese Food Experience at Green Leaf
The day before, I visited Simon to discuss the menu within the budget and convert it into the pinyin system so that my students can use mandarin to order food in Chinese by themselves.
Thank you for coming Pat, Katherine, Barbara, Ellen, Mary, Isobel, Vera, Randy, Catherine and Lou, hereby is today’s menu that I taught at Green Leaf restaurant of Port Washington, I hope you all enjoy this class.
Special thanks to Simon for the fully support.
Thank you for coming Pat, Katherine, Barbara, Ellen, Mary, Isobel, Vera, Randy, Catherine and Lou, hereby is today’s menu that I taught at Green Leaf restaurant of Port Washington, I hope you all enjoy this class.
Special thanks to Simon for the fully support.
Lunch Menu of Green Leaf
A.Soup 湯tāng
1.Egg drop soup 蛋dàn 花huā 湯tāng
2.Wonton soup 雲yún 吞tūn 湯tāng
3.Hot & sour soup 酸suān 辣là 湯tāng
B.Appetizers 開kāi 胃wèi 菜cài
1.Egg roll 春chūn 捲juăn
2.Fried dumpling 鍋guō 貼tiē
C.Main course 主zhŭ 菜cài
1.Moo-shu pork 木mù 須xū 肉ròu
2.Lo mein 撈lāo 麵miàn
3.A vegetable A 菜cài
4.General Tso’s chicken 左zuǒ 宗zōng 堂táng 雞jī
5.Kung-pao baby shrimp 宮gōng 保băo 蝦xiā 仁rén
6.Beef with broccoli 芥jiè 蘭lán 牛niú
D.Desert 甜tián 點diăn
Sweet bun 包bāo 子zi
1.Egg drop soup 蛋dàn 花huā 湯tāng
2.Wonton soup 雲yún 吞tūn 湯tāng
3.Hot & sour soup 酸suān 辣là 湯tāng
B.Appetizers 開kāi 胃wèi 菜cài
1.Egg roll 春chūn 捲juăn
2.Fried dumpling 鍋guō 貼tiē
C.Main course 主zhŭ 菜cài
1.Moo-shu pork 木mù 須xū 肉ròu
2.Lo mein 撈lāo 麵miàn
3.A vegetable A 菜cài
4.General Tso’s chicken 左zuǒ 宗zōng 堂táng 雞jī
5.Kung-pao baby shrimp 宮gōng 保băo 蝦xiā 仁rén
6.Beef with broccoli 芥jiè 蘭lán 牛niú
D.Desert 甜tián 點diăn
Sweet bun 包bāo 子zi
Story of General Tso’s chicken
Who was he?
General Tso Tsungtang, or as his name is spelled in modern Pinyin, Zuo Zongtang, was born on Nov. 10, 1812, and died on Sept. 5, 1885. He was a frighteningly gifted military leader during the waning of the Qing dynasty, a figure perhaps the Chinese equivalent of the American Civil War commander William Tecumseh Sherman. He served with great distinction during China's greatest civil war, the 14-year-long Taiping Rebellion, which claimed millions of lives.
Tso was utterly ruthless. He smashed the Taiping rebels in four provinces, put down an unrelated revolt called the Nian Rebellion, then marched west and re-conquered Chinese Turkestan from Muslim rebels.
Tso emerges from several sources as a self-made man, born in Hunan province, a hot-tempered heartland, whose cuisine rivals that of Sichuan for sheer firepower. (While Sichuan food is hot right up front, in the mouth, in your face; Hunanese cuisine tends to build up inside you, like a slow charcoal fire, until you feel as though your belly is filled with burning coals.)
As a young man Tso flunked the official court exams three times, a terrible disgrace. He returned home, married and devoted himself to practical studies, like agriculture and geography. He took up silkworm farming and tea farming and chose a gentle sobriquet, calling himself "The Husbandman of the River Hsiang." Like Sherman, stuck teaching at a military academy in Louisiana on the eve of the Civil War, he seemed washed up.
He was 38 when the Taiping Rebellion broke out in 1850. For the rest of his life, Tso would wield the sword, becoming one of the most remarkably successful military commanders in Chinese history.
Tso made war, and war made Tso. He began his military career as an adjutant and secretary for the governor of Hunan province. He raised a force of 5,000 volunteers and took the field in September 1860, driving the Taiping rebels out of Hunan and Guangxi provinces, into coastal Zhejiang. There he captured the big cities of Shaoxing, still famous for its sherrylike rice wine. From there he pushed south into Fujian and Guangdong provinces, where the revolt had first begun and spread, and had crushed the Taipings by the time the rebellion ended in 1864.
According to the Taiwanese/Chinese word-of-mouth stories, the chicken was invented by General Zuo's wife, made for him after a victorious battle. He liked it so much that upon following victorious battles, he would have it made for all of his commanding officers as reward. It is however possible that this story was invented by the former family chef of the prominent Republican-era politician Tan Yankai, who simply put General Zuo’s name on it to honor him, and to associate the dish with the famous man.
According to several sources, the recipe was invented by Taiwan-bases, Hunan cuision chef Pen Chang-Kuei, Peng was the Nationalist govement banquets’ chef and fled with Chiang Kai-chek’s forces to Taiwan during the Chinese civil war There, he continued his career as official chef until 1973, when he moved to New York to open a restaurant. It is there that Peng started inventing new dishes and modifying traditional ones; one new dish, General Tso’s chicken, was originally prepared without sugar, and subsequently altered to suit the tastes of “ non-Hunanese people.” The popularity of the dish has now led to it being “adopted” by local Hunanese chefs and food writer, perhaps as an acknowledgement of the dish’s unique status, upon which the international reputation of Hunanses cuision was largely based. Ironically, when Peng opened a restaruant is Hunan is the 1990s introducing General Tso’s Chicken, the restaurant closed without success because the locals found the dish too sweet.
General Tso Tsungtang, or as his name is spelled in modern Pinyin, Zuo Zongtang, was born on Nov. 10, 1812, and died on Sept. 5, 1885. He was a frighteningly gifted military leader during the waning of the Qing dynasty, a figure perhaps the Chinese equivalent of the American Civil War commander William Tecumseh Sherman. He served with great distinction during China's greatest civil war, the 14-year-long Taiping Rebellion, which claimed millions of lives.
Tso was utterly ruthless. He smashed the Taiping rebels in four provinces, put down an unrelated revolt called the Nian Rebellion, then marched west and re-conquered Chinese Turkestan from Muslim rebels.
Tso emerges from several sources as a self-made man, born in Hunan province, a hot-tempered heartland, whose cuisine rivals that of Sichuan for sheer firepower. (While Sichuan food is hot right up front, in the mouth, in your face; Hunanese cuisine tends to build up inside you, like a slow charcoal fire, until you feel as though your belly is filled with burning coals.)
As a young man Tso flunked the official court exams three times, a terrible disgrace. He returned home, married and devoted himself to practical studies, like agriculture and geography. He took up silkworm farming and tea farming and chose a gentle sobriquet, calling himself "The Husbandman of the River Hsiang." Like Sherman, stuck teaching at a military academy in Louisiana on the eve of the Civil War, he seemed washed up.
He was 38 when the Taiping Rebellion broke out in 1850. For the rest of his life, Tso would wield the sword, becoming one of the most remarkably successful military commanders in Chinese history.
Tso made war, and war made Tso. He began his military career as an adjutant and secretary for the governor of Hunan province. He raised a force of 5,000 volunteers and took the field in September 1860, driving the Taiping rebels out of Hunan and Guangxi provinces, into coastal Zhejiang. There he captured the big cities of Shaoxing, still famous for its sherrylike rice wine. From there he pushed south into Fujian and Guangdong provinces, where the revolt had first begun and spread, and had crushed the Taipings by the time the rebellion ended in 1864.
According to the Taiwanese/Chinese word-of-mouth stories, the chicken was invented by General Zuo's wife, made for him after a victorious battle. He liked it so much that upon following victorious battles, he would have it made for all of his commanding officers as reward. It is however possible that this story was invented by the former family chef of the prominent Republican-era politician Tan Yankai, who simply put General Zuo’s name on it to honor him, and to associate the dish with the famous man.
According to several sources, the recipe was invented by Taiwan-bases, Hunan cuision chef Pen Chang-Kuei, Peng was the Nationalist govement banquets’ chef and fled with Chiang Kai-chek’s forces to Taiwan during the Chinese civil war There, he continued his career as official chef until 1973, when he moved to New York to open a restaurant. It is there that Peng started inventing new dishes and modifying traditional ones; one new dish, General Tso’s chicken, was originally prepared without sugar, and subsequently altered to suit the tastes of “ non-Hunanese people.” The popularity of the dish has now led to it being “adopted” by local Hunanese chefs and food writer, perhaps as an acknowledgement of the dish’s unique status, upon which the international reputation of Hunanses cuision was largely based. Ironically, when Peng opened a restaruant is Hunan is the 1990s introducing General Tso’s Chicken, the restaurant closed without success because the locals found the dish too sweet.
Receipt of General tso’s chicken
Ingredients:
Chicken tight 2
Minced garlic 3 teaspoon
Ginger 3 pieces
Chili 1 or 2 removes the seeds
Cooking oil 2 tablespoon
Corn starch water 2 tablespoon
Sesame oil 1/2 teaspoon
1. Marinate ingredients: Whole egg 1
Soy sauce 3 teaspoon
Salt 1 teaspoon
Corn starch 2 tablespoon
2. Sauce : Rice vinegar 1 teaspoon
Soy sauce 1 teaspoon
Procedure:
1. Remove the bone first, cut into bite-size chunks, mix together with marinate ingredients for 10 mins.
2. Prepare the sauce
3. Heat up the cooking oil in wok over high heat, stir the chicken till well done, take out chicken and drain the oil. Remain some cooking oil for next step.
4. High heat stir the garlic, ginger , chili, then put chicken and mix well together then add sauce.
Chicken tight 2
Minced garlic 3 teaspoon
Ginger 3 pieces
Chili 1 or 2 removes the seeds
Cooking oil 2 tablespoon
Corn starch water 2 tablespoon
Sesame oil 1/2 teaspoon
1. Marinate ingredients: Whole egg 1
Soy sauce 3 teaspoon
Salt 1 teaspoon
Corn starch 2 tablespoon
2. Sauce : Rice vinegar 1 teaspoon
Soy sauce 1 teaspoon
Procedure:
1. Remove the bone first, cut into bite-size chunks, mix together with marinate ingredients for 10 mins.
2. Prepare the sauce
3. Heat up the cooking oil in wok over high heat, stir the chicken till well done, take out chicken and drain the oil. Remain some cooking oil for next step.
4. High heat stir the garlic, ginger , chili, then put chicken and mix well together then add sauce.
重要事項公布---31周
Dear parents,
We are going to have 3R party(Reuse, Recycle, Reduce) for week 31, please prepare your kid 3 bao (chopsticks, bowl ,cup) everything need to meet the 3R requirement, and also give your kid some quarters to practice shopping by their own.
Please remember to bring back the bamboo piggy bank for earthquake donation.
Fanny
We are going to have 3R party(Reuse, Recycle, Reduce) for week 31, please prepare your kid 3 bao (chopsticks, bowl ,cup) everything need to meet the 3R requirement, and also give your kid some quarters to practice shopping by their own.
Please remember to bring back the bamboo piggy bank for earthquake donation.
Fanny
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