Archive for May, 2010

Chinese News – Organizers improve Expo operation

Friday, May 21st, 2010

The organizers of the 2010 World Expo have taken a series of measures, including expanding ticket sales channels, setting up temporary medical clinics and booths selling low-price food.

Tickets for 2010 World Expo are now available in local supermarkets, convenience stores and train ticket offices to meet huge demand.

Outside the Expo site, visitor can buy both standard and special tickets in Lianhua and Hualian supermarkets, and in four convenience store chains such as Lawson and Alldays, Hong Hao, director of the Bureau of Shanghai World Expo Coordination, told yesterday’s press conference.

The organizers had added Xinya Steam Bun Stores and Jing’an Bakery which offer low-price food after complaints about the high price of food on site, Hong said.

The per capita consumption expense is down by 20 percent to 36 yuan (US$ 5.27) according to the organizers’ statistics from May 7 to 16.

Two temporary medical clinics have been set up at the major entrances to the Expo site on the Puxi side and similar clinics will open soon on the Pudong side. The clinics will treat Expo visitors who suffer from heat-related ailments.

Ambulance stations have also been moved near the entrances to offer more efficient patient transportation. Since the fair’s opening, five medical stations inside the site have been in operation from 8am to midnight.

A new policy encouraging visitors to tour the Urban Best Practices Area was also initiated. People are required to collect 16 stamps from their UBPA tour and trade them for a reserved ticket to the China Pavilion or the Saudi Arabia Pavilion.

The Expo director also revealed that more entertainment activities will be moved to the Puxi section, continuing to balance the visitor flows of the two areas. And group visitors are encouraged to enter the Expo site from entrances in Puxi.

Also, Hong said there would be an increase in sun shades as the temperature keeps climbing. For the top 10 popular pavilions, such as Germany, Saudi Arabia and Japan, shelters have been set up to keep lines of visitors from the sun.

Similar measures to help visitors have involved adding more seats, more toilets near popular pavilions and more electric power carts, Hong said.

(Source: en.expo2010.cn)

Chinese Mandarin – Hong Kong musicians bring vibrancy to Shanghai

Thursday, May 20th, 2010

The largest symphony orchestra in Hong Kong will play a concert in the Shanghai Concert Hall on May 15th.

Yan Huichang, the artistic director and principal conductor of the Hong Kong Chinese Orchestra, Akiko Suwanai, the Japanese violinist, and Wang Zijing, a pipa player will perform four tracks for the audience, including “The Butterfly Lovers”, a Chinese legend of a tragic love story.

During the six-month Expo, the Hong Kong Pavilion will present four art exhibitions, 26 projects, and more than 70 performances, including the Hong Kong Chinese Orchestra at the concert hall.

The series of activities will be displayed in the Expo Site, Shanghai Grand Theatre, Shanghai Concert Hall, Shanghai Oriental Art Center, and Shanghai Theater Academy.

(Source: en.expo2010.cn)

Study Chinese – Shredded Chicken with Green Pepper

Thursday, May 20th, 2010
Shredded Chicken with Green Pepper
Shredded Chicken with Green Pepper

Taste: Salty and refreshing.

Features: Invitingly colorful.

Ingredients:

250 grams (0.55 lb) chicken breast

150 grams (0.33 lb) green peppers

500 grams (1 cup) oil (only 75 g or 5 tbsp to be consumed)

1 egg white

12 g (1 2/3 tbsp) dry cornstarch

4 grams (2/3 tsp) salt

1 gram (1/4 tsp) MSG

5 grams (1 tsp) cooking wine

75 grams (5 tbsp) water

Directions:

1.Cut the chicken breast into shreds 5 cm (2 inches) long and 0.25 cm (0.1 inches) thick and wide. Place in a bowl and add the egg white, 2 g (1/3 tsp) of salt and 10 g (1 1/2 tbsp) of dry cornstarch and mix well. Cut the green peppers into shreds similar to the size of the chicken shreds. Mix the remaining cornstarch with water.

2.Heat the oil in a wok over a strong fire to bring the temperature to 70-110℃ (160-210℉) and slippery-fir the chicken for 1-2 minutes. Put in a strainer to drain off the oil.

3.Put 25 g (1 2/3 tbsp) of oil in the wok and stir-fry the green peppers by turning several times. Add the water, remaining salt and MSG and bring to a boil. Use the mixture of cornstarch and water to thicken the liquid. Put in the chicken shreds and evenly turn several times. Sprinkle on a few drops of sesame oil. Take out and serve.

口味:咸和清新。

特点:动人色彩。

成份:

250克(0.55磅)鸡胸肉

150克(0.33磅)青椒

500克(1杯)油(仅75克或5汤匙将消耗)

1个鸡蛋白

12克(1 2 / 3汤匙)干淀粉

4克(2 / 3茶匙)盐

1克(1 / 4茶匙)味精

5克(1茶匙)料酒

75克(5大匙)水

方向:

1.Cut成丝的鸡胸肉5厘米(2英寸)长,0.25厘米(0.1英寸)厚,宽。放在一个碗,加入蛋清,2克(1 / 3茶匙)盐和10克(1 1 / 2汤匙)干淀粉拌匀。切成丝类似大小的鸡丝青椒。与水混合,剩下的玉米淀粉。

2.Heat在一个锅里的油火较强烈,使温度70-110℃(160-210℉)和滑杉木为1-2分钟的鸡。过滤器放置在一个有流失的石油。

3.Put 25克(1 2 / 3汤匙)的油在镬,炒菜的转动几次青椒。加水,盐和味精余下把煮沸。使用玉米淀粉和水勾芡液体混合物。放入鸡丝,均匀又几次。对洒上几滴麻油。取出即成。

(Source: culture.chinese.cn)