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31. Translucent Shoushan Treasure
SHOUSHAN Stone, quarried from the North Peak of Shoushan Mountain in Jin'an District of Fuzhou City, Fujian Province, is even in texture, rich in color and carves as smoothly as butter. Tianhuang and
Author: CHEN JI Year 2006 Issue 1 PDF HTML
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32. The Cartoon-makers
XIAO Yi stands in front of a mirror, cries one minute then laughs the next, before recreating these expressions on a computer. This might seem bizarre to most, but it is one part of his daily job:
Author: TAI Ji Year 2006 Issue 4 PDF HTML
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33. Ningbo: A Deepwater Port under Construction
AFTER more than 20 years of the country's reform and opening up, China's construction of ports has been making considerable advances. Ningbo is one of the most outstanding among the new ports, with a
Author: DENG SHULIN & GE GUANGJUN Year 1999 Issue 4 PDF HTML
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34. Lotus-White Chicken Slices
3 oz. boned breast of chicken 1 teaspoon salt1 teaspoon rice wine (or sherry)2 teaspoons cornflour mixed with 1 tablespoon water5 egg whites1 cup lard for deep frying1/2 cup chicken broth1/2 teaspoon
Author: Furong Ji Pian Year 1981 Issue 9 PDF HTML
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35. The Story of the King of Brunei's Tomb
ON a small hill on a winding road outside Nanjing's Andemen Gate stands a weathered tomb from the Ming dynasty (1368-1644). Its approach road, in typical Chinese imperial-official style, is lined
Author: JI SHIJIA and LI WUZONG Year 1984 Issue 9 PDF HTML
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36. Chinese Cookery
Two-Tone Chicken5 ounces white chicken meat5 ounces dark chicken meat1 ounce bamboo shoots3 ounces rape, or any green vegetable5 teaspoons diced scallions2 teaspoons minced ginger2 teaspoons minced
Author: Shuang Se Ji Year 1985 Issue 6 PDF HTML
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37. Developing Economic Relations: Hongkong and the Mainland
HONGKONG is an island off China's southern coast, and Kowloon Peninsula (part of the Hongkong area) is linked with the mainland. The close economic ties between Hongkong and the mainland have for a
Author: JI CHONGWEI and MENG XIANGANG Year 1985 Issue 8 PDF HTML
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38. Chinese Cookery
6 ounces chicken breast 6 ounces bean sprouts (with tails pinched off) 1 egg white 2 tablespoons pepper oil (optional) 2 teaspoons cornstarch in 1 tablespoon water 1/4 teaspoon salt 1/2 teaspoon
Author: Ji Si Yin Zhen Year 1985 Issue 8 PDF HTML
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39. Chinese Cookery
1/2 1b. pork fillet6 egg whites5 teaspoons flour5 teaspoons cornstarch1/2 teaspoon salt1 teaspoon rice wine3 cups vegetable oil for deep-fryingFor peppercorn-salt dip:1 tablespoon salt mixed with 2
Author: Ruan Zha Li Ji Year 1987 Issue 3 PDF HTML
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40. Chinese Cookery
1 1b. meat from chicken legs3 oz. shelled peanuts (fried until crisp)2 oz. dried red peppers, chopped into 1-cm. pieces5 teaspoons Chinese prickly ash1 tablespoon scallion, sliced1 teaspoon ginger
Author: Gong Bao Ji Ding Year 1989 Issue 1 PDF HTML