Restaurant Menus
The restaurant menus displayed in this page have been created in Adobe Photoshop and Illustrator.
For any questions, please send me an email ([email protected]).
For any questions, please send me an email ([email protected]).
The Manchu Buffet Restaurant
According to Wikipedia, the Manchu cuisine uses the traditional Manchu staple foods of millet, broomcorn millet, soybean, pea, corn and broomcorn. It relies heavily on preserved foods (often pickling). Manchu cuisine is also known for grilling, wild meat, strong flavors, and wide use of soy sauce. Manchu cuisine is more wheat based than Han Chinese cuisines. The typical Manchu dishes include pickled vegetables. Manchurian hot pot is a traditional dish, made with pickled Chinese cabbage, pork and mutton. Bairou xuechang is a soup with pork and blood sausage and pickled Chinese cabbage. Suziyie doubao is a steamed bun, stuffed with sweetened, mashed beans, wrapped with perilla leaves outside. Sachima is a candied fritter. The Manchu Han Imperial Feast includes many notable dishes in Manchu cuisine, combined the best cuisine from the Manchus, Han Chinese, Mongols, Huis and the Tibetans. It included 108 dishes (of which 54 are northern dishes and 54 are southern dishes) that would be eaten over three days. The Manchu palace banquets were subdivided into six grades. The first, second and third grades were prepared for deceased imperial ancestors. The fourth grade food was served to imperial family during the Chinese New Year and other celebrations. The fifth and sixth grades were served on all other occasions.
Kangxi Emperor has made great contributions to the formation of the multi-cultural Chinese Nation-State. The Manchu Eight Banners are the traditional political, economic, cultural and military organizations of the Manchu people.
The 9 Rue Git-le-Coeur Restaurant
The Foo Chow Restaurant
According to Wikipedia, Foo Chow, or Fuzhou in Mandarin, is the capital city of the Fujian Province in China. Fuzhou cuisine is one of the four subsets of Fujian cuisine, which is one of the Eight Great Traditions of Chinese cuisine. Fuzhou cuisine's taste is light compared to other styles, often with a mixed sweet and sour taste. Fuzhou is famous for its soups. Fujian cuisine is one of the native Chinese cuisines derived from the native cooking style of Fujian province, China. Fujian-style cuisine is known to be light but flavorful, soft, and tender, with particular emphasis on umami taste, known in Chinese cooking as "xianwei" ("fresh taste"), as well as retaining the original flavor of the main ingredients instead of masking them. Many diverse seafoods and woodland delicacies are used, including a myriad of fish, shellfish and turtles, or such edible mushrooms and bamboo shoots, provided by the coastal and mountainous regions of Fujian. The most commonly employed cooking techniques in the region's cuisine include braising, stewing, steaming and boiling.
Reference Books
- Rockport Publishers, Restaurant Graphics 2 (No.2), ISBN 1-56496-255-5
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Contact Information:
[email protected] | Phone number for clients only. |