Rustic people of China 3 (Japanese Edition)

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Visit Bali with me. The purpose of the visit was to deepen my understanding of the Straits Chinese Porcelain and the related culture. I also wanted to study 19th and 20th century Chinese porcelain, products of less known "provincial" trade porcelain kilns in Southern China, and to get a first hand impression on the trade in antique Chinese porcelain fakes, to visit several important scholars and collectors in the area, to learn and to take part of their specific knowledge. Here is a short travel report to summarize some of my thoughts. I did and I am back.

After a much needed shower and some rest I put together the following report. I got to see piles of Si-Satchanalai Sawankhalok district, Sukhothai pieces, still in storage from the excavation of the Royal Nanhai 16th century cargo of Celadon ceramics - plus the very reason of my visit - a surface sample collection from the recently discovered 19th century and possibly "Straits Chinese" cargo. Now that can't be said to have been the case, but it was interesting anyway. An underwater visit to the Desaru wreck site, Malaysia Classics and Documents Frank B. Lenz visited Jingdezhen.

His report was published together with photos by the author, in the November issue of The National Geographic Magazine. This entire article is available here. This is one of the most important original documents on the manufacturing of porcelain ever written. Tang Ying was the most famous of all superintendents of the Imperial Porcelain factory in Jingdezhen , active during The translation was made by S. Bushell in Being a French Jesuit missionary while spending some time in Jingdezhen Father d'Entrecolles got to know the porcelain industry of the early 18th century well.

His reports was sent to and published in Europe in and These two Letters of Pere d'Entrecolle are the most important accounts we have on the Chinese porcelain manufacturing in the early Qing dynasty and is important to understand for the authentication of antique porcelain. This is a sample selection of our replies to our visitors emailed questions. These plus our Dictionary and porcelain Marks section are all searchable via the Search box. Please see Ask a Question on how to submit your own questions. For collectors of antique Chinese and Japanese ceramics wanting a community of friends to talk to, welcome to join our Discussion Board.

By: Hans H. It still suffers from some transcription errors, three or four of which I have not been able to put right.

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데이브 [영어 한국어 일어 중국어 발음 차이 3탄] English, Korean, Chinese, Japanese Pronunciation Difference 3

This internet site begun the 26th of November under the by Jan-Erik Nilsson registered domain gotheborg3. Design and content of all pages as they appear on gotheborg. It has remained online since December 3, , first edition 26th of November under gotheborg3. Sheng Yong Xing is known for its roast duck, which is cooked at a high temperature.

Newly opened in , this sophisticated duck roaster is a bona-fide head turner set within a beautifully partitioned space and with elegant service to match. The standard ducks here, roasted at a higher temperature than tradition dictates, are some of the finest in town which also means the world, possibly. Upgrade to the fancy option and enjoy extra culinary flourishes like shards of crisp duck skin topped with fish roe, a wonderfully rich combination. Duck aside, the menu is encyclopedic, taking in a diverse gamut of Chinese fare from Shandong to Sichuan.

Another standout feature is how good and affordable the wine list is, here -- a relative rarity at a Peking duck restaurant.

Bellagio stays open until the early hours, so its a great stop for a late night bite. Still serving long after you should be in bed, this established chain, set stylishly between Beijing's glitziest nightclubs, serves top notch Taiwanese fare and mountainous desserts to a loyal clientele of loaded fuerdai wealthy second-generation Chinese. Said customers park their BMWs, Audis and Mercedes outside and squeeze around tables to gorge on sanbeiji three cup chicken , tofu cooked in a clay pot, XO mushrooms, an excellent range of Fujian fare including seafood and soups, Chongqing-style laziji chicken stir-fried with chillis and those much-loved desserts.

Most famous is the fresh mango with condensed milk and a tower of shaved ice, looking likely to topple over at any second. First opened in , and now spreading across China and the world , this raucously fun Sichuan chain serves some of the best hot pot, yuan-for-yuan in Beijing.

Quick foodie lesson -- hot pot, like Japan's shabu-shabu, involves diners cooking strips of thinly sliced raw lamb and beef, along with a range of non-meaty ingredients, by scalding them in a cauldron of intensely flavored soup.

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The service at Haidilao goes the extra mile with free drinks refills and snacks, and even a complimentary mani-pedi, shoe shine and fruit plate for diners waiting to be seated. Not to mention the super fun sauce bar where you get to mix up your perfect post-dunking accompaniment from a vast array of ingredients. Don't miss the spectacle of the tableside hand-pulled noodles -- it's a Haidilao institution.

To say this place is an institution doesn't come close to the veneration locals harbor for Jubaoyuan, a Muslim shuan yangrou mutton hot pot joint on Ox Street, in Beijing's once salubrious southern reaches.

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The faithful queue nightly for the finest halal Inner Mongolian lamb and beef, cut molecule-thin and ready to be dunked into scalding soup, along with a bewildering array of raw veggies, tofu, 'shrooms and more. It even has its own butchers, so you can rest assured on the provenance of your prime cuts, or just come for a slab of something to take home.

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A winner at winter, eaters sit around traditional, charcoal-burning bronze guo, eating by dunk-and-dip as the soup bubbles merrily away. Be sure to order an extra basket of shaobing, crisp, sesame-infused bread pucks, to take home. A close-knit family of Sichuan exiles started their burgeoning restaurant empire with a tiny, one room hutong restaurant back in , where diners queued out the door they still do for obscenely affordable fare like xiangguo -- near-bottomless bowls of chicken ji , shrimp xia or pork ribs paigu amid a witches brew of vegetables, whole spices and a whole lot of chilli peppers; and huiguorou -- smoky, "twice-cooked" Sichuan pork rump sliced thin and served with veggies, crispy fried dough pieces and, yep, more chillies.

The best location is their second, on Jiaodaokou Nandajie: slightly larger grab the upstairs private room if you can , where diners cram jovially on to bench tables for their Sichuan spice fix. Hunan cuisine, a regional style that competes with Sichuan for China's spiciest, is given a contemporary makeover at this stylishly observed restaurant, a relative outlier in Beijing's less visited west the original Dashilan location, sadly, had to close.

Their petite range of braised dishes, permeated with the one-two punch of aromatic smoked pork belly and the sour spice of pickled chillis, are markedly less oily or salty than your common-or-garden Hunan, while being just as moreishly addictive. The duojiaoyutou, a common Hunan dish of steamed taro, is done to simple perfection here, while their intriguingly named 'secret beef' mizhi niurou , is a mind-blowing combo of slow-cooking, frying, dried chillis and cumin. This hugely popular, highly affordable eatery a whole lot of fun to go and gobble grilled mutton skewers, Xinjiang dapanji chicken and noodle stew , oven-baked nang breads, chewy wheat noodles, and all the other far-west favorites beloved of Beijingers.

The decor is pretty out there, think bling chandeliers, faux rococo, Italianesque ceiling murals and costumed staff. Best of all, many of the larger banquet dishes can be ordered in small portions, making it a viable though admittedly not risk-free option for date night. It's an exceedingly well-run restaurant, too, so despite the crowds you'll never wait long for a meal. Ask any Beijinger what the city's favorite meat is, and many would say mutton, not duck some would suggest donkey, but that's for another article.

Yanlanlou, espousing the flavors of Gansu province and with a handful of branches in the capital, is the city's premier temple to the altar of eating sheep. The Rockwell Hardness Scale is not linear. This increase in hardness allows the knife to become much more sharp, and even more importantly, allows it to retain this edge much longer. The harder the steel is, the more brittle it becomes.

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They will chip. Japanese blades also need water stones to be resharpened, whereas European models can be sharpened using nearly every variety of sharpening system. Due to the hardness of the steel, the metal can retain such a sharp angle without dulling for a very long time. This assists with offsetting the effects of their softer steel and keeps it sharp a bit longer. However, the more obtuse angle means the edge will never become as sharp as one with a more acute grind. European makers stick with tried and true alloys of high carbon stainless steel, whereas Japanese manufacturers often use exotic combinations, some of which are not allowed to leave Japan in an unfinished form.

This rounded end allows for rock chopping of finer herbs and leafy greens. All in all, the perfect geometry for this type of knife. Also, it comes well past shaving sharp from the factory.