Get 中华词源 (China's Etymology) PDF

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By Ya Se, Qing Ping

ISBN-10: 7510422094

ISBN-13: 9787510422096

《中华词源(超值金版)》内容简介:每一个词的背后郜有一个意想不到的故事,每一个俗语的形成都记录着一段历史生活。在故事中r解词汇的历史、典故、深意,使你成为一个更懂表达和倾听的人。《中华词源(超值金版)》精选汉语中妙趣横生的近千个历史典故,可以让广大读者朋友充分体会词语的奥妙,了解历史的真相。为完成《中华词源(超值金版)》,我们参考研究了大量专业书籍,从人类灿烂的文明中撷取最光辉、最耀眼的词语典故一一辑录在此,希望帮助读者更好地了解词语的来源。

There is an unforeseen tale at the back of each observe and every saying's formation files a interval of historic lifestyles. background, allusion and deep which means of phrases will be understood in tales in order that the reader can develop into anyone who is familiar with higher expression and hear. China's Etymology (Premium Gold model) collects approximately 1,000 old allusions with wit and humor in chinese in order that readers can comprehend absolutely words' profound and refined which means and ancient fact.

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Additional resources for 中华词源 (China's Etymology)

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This cookbook has been a labor of love. I worked on it during the pregnancy of my beloved son—one of the most exhilarating and life-changing phases of my life. What you are holding now is indeed my other baby—my culinary baby—one that I had carried alongside my adorable baby G. This cookbook is a compilation of my favorite recipes: Chinese classics, all-time favorites, dim sum, dumplings, and more. Some recipes reflect my many travels in Asia, especially in China and Hong Kong. Others are my interpretation of popular Chinese dishes, perfected through years of preparing them at home.

Make sure it’s cut or sliced into uniform pieces. 2 Mix the baking soda with the chicken. Make sure the chicken breast is evenly coated with the baking soda. Set aside for 15 minutes. 3 Place the chicken in a colander and rinse thoroughly with cold running water. Rinse a few times if desired. Pat dry with paper towels. The chicken is now ready for the marinade or whatever preparation is called for in the recipe. TENDERIZING MEAT Texture is a highly prized component in Chinese cooking, especially when it comes to proteins.

Ironically, deep-frying is probably one of the most dreaded cooking methods. It’s also one of those kitchen techniques shunned by home cooks, including the experienced ones. Many people are afraid of deep-frying mostly because of the hot and splattering oil, which everyone has experienced at some point in their cooking life. Those who are not familiar with how to control the heat of the oil will risk ruining a dish. Here are my tips and tricks that make deep-frying easier and a lot less intimidating.

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中华词源 (China's Etymology) by Ya Se, Qing Ping


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