满汉创造中餐新印象
华人社团欢庆春节
The Orient sheds stereotype Pages 8 & 10
Association celebrates New Year Page 11
March 2017
Celebrating the Year of the Rooster
欢庆中国年 See page 3
详见第三页
Dakai Maritimes is published four times per year and distributed with The Chronicle Herald and in specific neighbourhoods in HRM. Founder, Owner, Editor-in-Chief: Meng Zhao Editor and Project Manager: Peter Clarke Translations: Fenfei Xiao, Aijun Wang Cover photo: Contributed by Atlantic Superstore
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打开加东 • Dakai Maritimes
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March 2017
Dakai Maritimes • 打开加东
Culture •
3
文化
Celebrating Chinese New Year BY DEBRA WELLS-HOPEY The Chinese New Year is the first day of the Chinese lunar calendar. The date differs from year to year but always falls between Jan. 21 and Feb. 20. This year, the Year of the Rooster was ushered in on Saturday, Jan 28, and Nova Scotians took part in a number of celebrations to mark the event, including Dalhousie University’s student Dumpling Party, Pier 21’s Lunar New Year family event and arts and crafts at the public libraries. Like all good celebrations, Chinese New Year includes lots (and lots) of delicious food, so who better to host than the staff of a grocery store? For the third year in a row, a Chinese New Year community celebration was held at the Barrington Market Atlantic Superstore. On Tuesday, Jan. 24, the store’s community room was packed with families, representatives of local Chinese community organizations, Chinese student organizations, members of the Chinese business community, Loblaw officials and local politicians. After some remarks to acknowledge the Year of the Rooster, the room quickly filled with the tantalizing smells of traditional, authentic Chinese New Year fare, prepared by chef Renyang Zhu of New Asia Restaurant. Meng Zhao, the Atlantic Superstore’s Chinese culture liaison, and has worked with the company on their Chinese New Year project for the last six years. She was able to shed some light on the traditions and meaning behind the dishes Zhu prepared. “There were three main dishes prepared,” says Zhao. “The first was six fortune shredded chicken stir-fry, using six different colours and six different vegetables. The number six is a very lucky number in Chinese culture.” The red, green and yellow pepper gave a bright, visual pop to the dish. Sa-
(From left) Eric Yeung, chair, Canada 150 Atlantic to Pacific Celebration Atlantic Regional Committee; Mark Boudreau, director of corporate affairs, Loblaw Atlantic; Meng Zhao, editor-in-chief of Dakai Maritimes; and MLA Jamie Baillie joined in on the Chinese New Year celebrations at the Barrington Market Atlantic Superstore on Tuesday, Jan. 24. Atlantic Superstore （左起）加拿大150周年庆典大西洋分委 会会长Eric Yeung;Loblaw Atlantic 公司事务主管Mark Boudreau; 《打开加东》总编赵梦；及立法议会议 员Jamie Baillie于2月24日参加了Superstore举行的庆新年活动。
voury and refreshing, it also represents spring. After all, in China this time of new year also marks the beginning of their spring. The next dish was celebration chicken meatballs with broccoli. “This meatball dish is perfect as part of a Chinese New Year celebration meal,” says Zhao. “The round shape of the meatballs resembles reunion, symbolizing the coming together of the whole family.” Because these super-tender meatballs are boiled instead of fried, they are very healthy, and the broccoli is used not only to add colour but also to balance the whole dish. “You could substitute pork or beef as well to suite your taste but we used chicken because it is, after all, the Year of the Rooster.”
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March 2017
打开加东 • Dakai Maritimes
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食谱
Six Fortune Shredded Chicken Stir-Fry
• Serves four to six Ingredients Main ingredients: • 500 g/ 1 lb boneless and skinless chicken breast, sliced into thin strips • ½ green bell pepper, sliced into thin strips • ½ red bell pepper, sliced into thin strips • ½ yellow bell pepper, sliced into thin strips • ½ carrot, sliced into thin strips • 1/3 onion, sliced into thin strips • 2 stalks celery, sliced into thin strips For chicken seasoning: • 1¼ teaspoon salt • 1 teaspoon chicken powder (powdered chicken stock) • 1/2 teaspoon sugar • 1 tablespoon Chinese rice wine • 2 tablespoons Rooster Brand Cornstarch • 1 teaspoon sesame oil Other ingredients: • 4 tablespoons vegetable oil (to panfry the chicken) • 2 tablespoons vegetable oil (to stir-fry
vegetables) • 1 teaspoon Rooster Brand Cornstarch, add just enough water to mix Directions 1. Thinly slice chicken and finely slice all other ingredients. 2. Mix sliced chicken strips with the chicken seasoning ingredients and leave for 15 minutes. 3. Heat four tablespoons of vegetable oil in a large saute pan or a wok over high heat. When the pan is hot, pan-fry the chicken. Set aside when it is cooked through. 4. In the same pan, heat two tablespoons vegetable oil over mediumhigh heat. Add all sliced vegetables to the pan. Season with pinch of salt. Stir-fry the ingredients constantly for about 20 seconds. 5. Add chicken back into the pan. Toss all ingredients together for about 20 seconds. Add the cornstarch-water mix and stir until thickened. Serve and enjoy. Chef ’s tip: Serve with steamed Rooster Brand Scented Jasmine Rice.
• Recipes
Chicken Meatballs with Broccoli
• Serves four Ingredients For the meatballs: • 1 lb ground chicken • 1 egg white • Pinch of salt • ½ tsp chicken powder (powdered chicken stock) • ¼ tsp sugar • 1 Tbsp sesame oil • 1 Tbsp Rooster Brand Cornstarch • 2 Tbsp water Other ingredients: • 2 tablespoons vegetable oil • 4 cups broccoli crowns, cut into florets • ½ cup T&T Chicken Broth • 1 Tbsp Rooster Brand Cornstarch, mix with water Directions 1. Combine all of the meatball ingredi-
ents and mix thoroughly. Form into 16-20 meatballs. 2. Bring water to boil in a large pot and then add the meatballs until cooked through (about five to eight minutes). Strain and set aside. 3. In the same pot, boil the broccoli until cooked through. Strain and lay the broccoli on the bottom of a platter. 4. Heat the vegetable oil in a pan and add the chicken broth. When it comes to a boil, toss in the meatballs. Bring the broth back to a boil (this should take just a few seconds). Add the cornstarch-water mix to the pan, mix well and simmer until the broth thickens (about five to 10 seconds). Serve on the bed of broccoli. Chef ’s tip: Serve with steamed Rooster Brand Brown Jasmine Rice.
碧绿滑凤丸 主料：鸡胸肉 辅料：西兰花，鸡蛋
六福炒鸡丝
调味料：盐，鸡粉，糖，香油，淀粉，清鸡汤，料酒
主料：鸡胸肉
制作：
辅料：青椒，红椒，黄椒，胡萝卜，洋葱，西芹
1.先将鸡胸肉绞碎，做成肉泥，备用。
调味料：盐，鸡粉，糖，料酒，清鸡汤，淀粉，麻油，菜油
2.西兰花改刀成碎块，清洗干净，备用。
制作：
3.鸡蛋打开，蛋黄蛋清分离，备用。
1.先将鸡胸肉切成丝状，加入适量盐，鸡粉，糖，料酒，淀粉，和麻油， 搅拌均匀，备用。
4.将鸡肉泥，蛋清，适量盐，鸡粉，糖，淀粉，清水，香油，菜，混合搅拌成酱 状，备用。
2.将所有的辅料切成丝，备用。
5.把调好的肉酱捏成丸子用热水烫熟，备用。
3.热锅，加入适量菜油烧热，放入腌制好的鸡丝，炒熟，捞起备用。
6.把切好的西兰花用热水烫熟，捞起，上碟，摆好。
4.热锅，加入少量菜油，再加入所有切好的辅料，炒熟，加入熟鸡丝，加入调 料，炒匀，加入湿淀粉勾芡，即可上碟。
7.热锅，加入鸡汤烧开，再加入丸子，放入适量的调料，再烧开后加入适量湿淀 粉勾芡，加入适量包尾油（菜油）即可，把烹调好的肉丸子摆放者西兰花上面。
Recipes by Chef Renyang Zhu from New Asia Restaurant
March 2017
Dakai Maritimes • 打开加东
Culture •
5
文化
欢庆中国年 翻译：王爱君
中国新年是中国农历的第一天。这一天 的日期每年都不同，但总会在1月 21日到2月20日之间。 今年的1月28日星期六迎来了鸡年。新 斯科舍省居民参加了许多喜迎中 国年的活动，包括有达尔豪斯大学 学生的饺子派对，加拿大移民博物 馆Pier 21的农历新年家庭活动，以 及各个公共图书馆的艺术手工活 动。 中国新年同所有庆祝活动一样，都会有 很多（很多）美食，所以还有比 由食品杂货超市来主办更合适的 吗？ 中国年社区庆典活动连续第三年在Barrington Market的Atlantic Superstore举行。1月24日星期二这 一天，Superstore的社区活动室挤满
了普通家庭男女老少、本地华人社 区组织代表、华人学生组织代表、 华人商业界代表、Loblaw公司官方 代表及本地政员代表。 迎接鸡年的祝词说完之后，活动室很快 充满了诱人的传统地道中国年食 物的味道，新年食物全部由新城餐 厅的朱师傅烹制。
在中国，新年的第一天也预示着春 天的开始。 下一道菜的主料是西蓝花和鸡肉丸,菜 名文雅生动,叫碧绿滑凤丸。赵梦 说：“这个肉丸是一道完美的过 年菜，圆圆的肉丸象征着团圆，
We carry sea cucumbers, a freezer devoted to only sushi products, seaweed salad, assorted live crabs, and many other items. Also inquire about our new local deliveries.
赵梦女士作为Superstore的中国文 化联络员，过去六年一直与该店合作致 力于中国年项目。她解释了朱师傅所做 菜肴背后的传统与意 义。” 赵女士说：“我们准备了三道主菜。 第一道叫六福炒鸡丝，采用了六种 不同的颜色，六种不同的蔬菜。大 家都知道,在中国文化中,‘六’是一 个非常幸运的数字。”红黄绿椒使 这道菜颜色鲜艳，直观生动。这道 菜清爽可口，也代表着春天。毕竟
表示一家人聚在一起。”因为这 些嫩滑的肉丸是煮制而成，而非 油炸，所以很健康，而西蓝花既 能增添色彩又使整道菜荤素搭配 平衡。“肉丸也可以根据自己口 味换成猪肉或牛肉，但因为今年 是鸡年，所以我们选用了鸡 肉。”
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March 2017
打开加东 • Dakai Maritimes
6
文化
• Culture
Long Life Soy Sauce Pan-fried Noodles
• Serves two to three Ingredients Main ingredients: • 200g Rooster Brand instant dried egg noodles (half a 400g package) • 2 cups Shanghai bok choy or baby bok choy, sliced lengthwise into quarters • 1 cup bean sprouts, roots removed and cut into sections • 1 stalk green onion, cut into sections • ½ onion, shredded • ½ carrot, shredded • 1/3 package of Rooster Brand Tofu (medium firm), cut into sections about 3cm long and 0.5 cm wide • 3 Tbsp cooking oil • Pinch of salt Mixed sauce: • 2 teaspoons T&T Premium Light Soy Sauce • 1 teaspoon T&T Premium Dark Soy Sauce • 1 teaspoon sesame oil • 2 tablespoons water • 2 teaspoons oyster sauce • 1½ teaspoon sugar Directions 1. Combine all of the sauce ingredients until well mixed. Set aside. 2. Bring water to boil in a large pot
and add the dried noodles until just cooked or slightly under-cooked, depending on how chewy you want the final noodles to be. Two to three minutes is usually enough. Rinse in cold water and drain well. Set aside. 3. In a pot of boiling water, boil the bok choy for one minute or until cooked. Drain well and set aside. 4. Heat one tablespoon of oil in a pan over medium heat. Pan-fry the sectioned tofu until golden brown. Set aside. 5. Heat one tablespoon of oil in a wok over high heat. Quickly stir fry the bean sprouts, green onions, onions and carrots until slightly softened. Dish up and set aside. 6. Add one tablespoon oil in the same wok. Toss in the noodles. When the noodles are heated enough, sprinkle the sauce in a steady stream and combine the noodles well. When you’re satisfied with the colour and taste, toss the pan-fried vegetables back into the wok. Add a pinch of salt. Quickly combine noodles with vegetables and transfer to a platter. Place the bok choy end to end around the noodles on the platter and serve immediately.
豉油皇炒面 主料：干蛋面 辅料：豆芽，胡萝卜丝，洋葱，豆腐，青葱 调料：盐，鸡粉，糖，生抽，老抽，蚝油，麻油，菜油 制作：1.先将干蛋面放入沸水里烫熟，捞起，备用。 2.把豆腐切丝，放入油锅里炸干，捞起，备用。 3.热锅，放入适量的菜油，再把切好的蔬菜丝放入锅里炒熟，加入适量调味料， 再加入熟面条，炒匀，即可上碟。
Chef Zhu from New Asia Restaurant in Halifax worked with Atlantic Superstore on the development of the recipes for Chinese New Year. He was busy cooking up a storm at the Barrington Market Atlantic Superstore on Tuesday, Jan. 24. Atlantic Super Store 哈法新城餐厅的朱师傅与Superstore合作研究春节菜谱。1月24日,他在Barrington Market的Superstore大秀厨艺。
中国年 上接第5页
的发音跟‘发财’相似,特别是 广东话。” 现场除了这三道菜，还有一些饺子以及 其他的小吃和点心。
第三道菜叫做豉油皇炒面，也叫广式炒 面。在中国的广东省和香港地区 很受欢迎，主料是港式细蛋面。 “过年选这道菜实属完美，因为长 长的面条象征着长命百岁。”赵梦 提醒到：“一定不要用刀切段面 条。”
赵梦接着说：“朱师傅做的菜食材都来 自Superstore。我们现在再也不用 专门到特种商店去找某些亚洲蔬菜 或调味料了。这些材料都能在 Superstore买到，价格也不贵。以上 菜肴在家做也都很简单。”
“绿叶菜是新年幸运菜，因为‘白菜’
鸡年象征着勤劳、机智、勇敢和才干。
Chinese New Year CONTINUED FROM PAGE 3 The third dish was long life soy sauce pan noodles, also known as Cantonese chow mein. Very popular in China’s Guangdong province and in Hong Kong, the Hong Kong-style thin egg noodles are the main ingredient. “It’s a perfect choice to serve for Chinese New Year, since a long noodle symbolizes a long life. Make sure you do not cut the long noodles with a knife!” warns Zhao. “And long, leafy greens, like the bok choy in this recipe, are a lucky food to eat during new year celebrations, as the pronunciation of this word in Chinese sounds similar to ‘rising fortune.’” Besides these three dishes there were also samplings of pot stickers and dumplings and other traditional Chinese New Year foods. “Chef Zhu made all the dishes using ingredients from the Superstore,” says Zhao. “Gone are the days when we had to hunt for certain Asian vegetables or spices at specialty stores. They are now considered a stock staple and are very inexpensive. It’s very simple to recreate recipes like these at home.” The Year of the Rooster represents hard work, resourcefulness, courage and talent.
March 2017
Dakai Maritimes • 打开加东
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March 2017
打开加东 • Dakai Maritimes
8
商业
• Business
Shedding the Chinese restaurant stereotype BY KATIE INGRAM A Bedford restaurant is hoping to show customers that Chinese food doesn’t have to be a quick dining or fast food experience. “If you go out for a good meal and want to spend 80 bucks, you don’t think of Chinese food within Halifax,” says Ivan Chan, owner of The Orient Chinese Cuisine, located at 227 Bedford Hwy. “I want to change that; I’ve done fine dining and casual dining throughout my career and I believe there is room for that level of cooking here.” Chan says that unlike a lot of other Chinese restaurants, The Orient sets itself apart by not offering what he refers to as “homestyle” dishes where food is made and delivered to the customer as quickly as possible. “When you look at it, you think that it looks like fine dining from a French restaurant, but the food itself has a
Ivan Chan is the chef behind the Chinese Orient Cuisine. 满汉餐厅老板兼主厨Ivan Chan。
Chinese component,” says Chan who makes every meal himself using highend, mostly local ingredients. Food is also “cooked on the fly” including one of Chan’s favourite dishes, the Peking Duck.
Katie Ingram
“I always tell the customers to preorder them, so when they come at six that duck had just come out of the oven 15 minutes before, so it is perfectly fresh and there’s no reheating,” he says. Other menu options at The Orient
include Ma Po Tofu, Chili and Scallion Pork, Pan Fried Dumplings, Seasalt and Lime Fried Ribs and Ginger Whole Chicken. Despite becoming more well-known throughout Halifax since opening last year, Chan admits the restaurant still struggles to shed that quick dining image. “I still have people call me and say ‘I hear you’re so good; I want an order of chicken balls,’” he says. “We don’t have that.” However, as he builds up his business, Chan also makes sure to he gives back to the community to help others and show customers what The Orient offers. Recently, he held a Chinese New Year event where a portion of the proceeds went to Feed Nova Scotia. “Last year’s (Chinese New Year) went really well and this year I wanted to do
CONTINUED ON PAGE 10
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March 2017
打开加东 • Dakai Maritimes
10
商业
• Business
满汉中餐馆：创造中餐新印象 翻译:肖芬菲 坐落于 227 Bedford Highway 的满 汉 中餐厅自2015年开业至今，一直致力 于发扬中国饮食文化及分享中 华传统 美食。 2015年10月，满汉中餐厅的老板兼主 厨Chef Chan受邀参加加拿大全国烹 饪大赛“Gold Medal Plates”。作为 八名入选的厨师之一，他是唯一一名 代表中餐的厨师。通过此次比赛， Chef Chan把一些传统中餐食材融合 在西式菜盘上，让评委们对中餐产 生了新的认识，受到了评委们高度
The Orient CONTINUED FROM PAGE 8 something more,” he says. “It’s one way I can educate people on what we are serving, but we can also carry our culture over to them and of course, in the meantime, we can help a charity.”
的评价。 分享精致美味新鲜的食物是Chef Chan的烹饪理念。满汉餐厅希望能够 通 过自己的食物改变大众对中餐可能 存在的偏见。他认为，中餐的魅力 在于它新鲜、多样和具有创造性的 味道，而不在于它的快捷，不等同 于快餐。Chef Chan还提到，他力求 将餐厅打造成休闲中餐厅，使用例 如安格斯牛肉这样比普通原料更高 级的食材，让客人感受不一样的中 国饮食文化。Chef Chan在经营满汉 餐厅时，始终贯彻这一理念，为了 保证食物的新鲜，他坚持从当地的 渔场、农场购买食材。为了保证食 The New Year event was the third-time Chan has donated to Feed and with it could pay for 882 meals for those in need. Chan’s skills were also recently recognized, as he was one of eight Nova Scotian chefs selected to complete at the Gold Medal Plates, an event that’s part of the Canadian Culinary Champi-
物的美味，他要求顾客对部分菜式 提前预定，“我会建议客人提前预定 食物，当他们来取餐时，食材、配 料都已经准备好，这样既能缩短客 人等待的时间，又能保证食物的新 鲜。” 餐厅所有食物都是由Chef Chan亲手烹饪调制，他拒绝仅仅是 对现成食物的加工加热。 ChefChan坦言，餐厅目前还在努力摆 脱顾 客对中餐厅的刻板印象。不少 客人仍然只会点炸鸡球，他希望通 过自己的努力，能够改变大家对中 餐速食的误解，让更多人感受到中 餐文化的魅力。Chef Chan感谢社会 各界对餐厅的关注，新老顾客的支 onships. While people were surprised that he represented a Chinese restaurant, he says they were as equally impressed with the food. “When people first came up to me they’d look at me funny, so it was a major privilege for a Chinese restaurant to be there,” he says. “It was a thrill.” No matter the recognition, Chan is glad
持与喜爱，他愿意尽自己最大的努 力回馈社会。 今年春节期间，满汉餐厅与Feed Nova Scotia合作举办了春节聚餐活动，此次 活动是Chef Chan第三次与Feed Nova Scotia合作举办慈善活动，不仅提高了 大众对餐厅食物的了解，也使中西餐 融合，传达了中华美食博采众长、推 陈出新的文化精神，同时也起到了慈 善捐赠的作用。此次活动的捐款可为 882个有需要的人提供食物。 详情请见： http://facebook.com/theorientns。 that he’s able to share his creations and a different type of Chinese food with Halifax and its neighbouring communities. “I just enjoy cooking; this is what I do,” he says. For more information on the Chinese Orient Cuisine visit: facebook.com/ theorientns
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March 2017
Dakai Maritimes • 打开加东
11
中华会馆欢度新春佳节 作者：肖芬菲
Chinese New Year Celebration Party On January 29, the Chinese Benevolent Association of Nova Scotia held their annual Chinese New Year celebration at the Royal Canadian Legion. The party started off with the traditional lion dance, expressing welcome and blessings for all guests in the new year. Michael Ruan, president of CBANS, thanked all guests for their attendance and summarized their contributions in the past year. In 2016, CBANS took the lead in many social work and community activities, including donations to Fort McMurray and organizing dance and drama The Red Crowned Cranes. Counsellor Han
from the Chinese Embassy in Canada sent best wishes to all guests in the new year. He mentioned that the relationship between China and Canada has entered its golden age, and China plays an important role in the world's economic growth. Invited guests, including president of the Chinese Society of NS, president of Hong Kong Canada Business Association, president of the Halifax Chinese Language School, addressed the audience expressing warm wishes. During lunch, CBANS also prepared traditional dance and music performances for guests.
把酒当歌歌盛世，闻鸡起舞舞新春！一 月二十九日，在新春佳节之际，新 斯科舍省中华会馆在Royal Canadian Legion举办新年聚会。 活动的开始，一段精彩的舞狮在喜庆的 锣鼓声中向所有宾客表达了热烈的 欢迎与新春的祝福。中华会馆馆长在 掌声中感谢所有宾客的到来，祝福来 宾新春快乐之际，简短地总结了华人 协会过去一年对社会作出的贡献， 2016年，华人协会积极参与社会各界 活动，为阿尔伯塔麦克默里堡火灾募 捐，在哈利法克斯市举办歌舞剧“丹 顶鹤“以及为华人社区的进步所做出 的不屑努力。随后，韩公参为哈利法 克斯的华人带来了祖国的关怀，代表 中国驻加大使馆向大家恭贺新年，表
达了对华人社区辛勤的工作人员的崇 高敬意，赞扬了华人在世界各地生生 不息，传扬中国文化的努力，韩公参 提到中加两国关系进入黄金时代，中 国经济的蓬勃发展对加拿大、甚至世 界经济增长的重要作用。活动受邀嘉 宾——华人协会主席，港加商会会 长，夏城华语学校校长，中华会馆理 事会成员等纷纷向所有来宾表达新春 的祝愿。 执杯推盏间，中华会馆还会来宾准备了 不少节目：儿童体操表演、小提琴 表演，表达了中华子孙健康向上的生 活态度，中国传统二胡、笛子演奏， 舞蹈《礼仪之邦》展现了了中国传统 文化博大精深、源远流长。舞蹈《万 物生》、二胡独奏《奔驰在千里草 原》象征着中国多民族多文化大融合 的一派生机勃勃景象。
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March 2017
打开加东 • Dakai Maritimes