The first of two stops on my recent trip to China was in Changsha, in Hunan province. I spoke about market design, following the publication of Who Gets What and Why in Chinese (the Chinese title was changed to The Sharing Economy, but the subtitle was still The New Economic of Matchmaking and Market Design).
Here's a picture I took of the stage, before the talk began:
Here are links to some press coverage, including a visit to ResGreen corporation, a sponsor:
By the way, the food in Hunan is exotic, here's our lunch menu, which has some unusual items (translated for me by Ms Keny Chen):
Lunch Menu 午宴菜品
Cold Dishes｜冷菜
Chrysanthemum with special sauce 凉拌苦菊
Vinegar walnut kernel 醋泡核桃仁
Preserved duck egg mixed with pepper 擂辣椒皮蛋
Sauced radish peels 萝卜皮
Salty chicken feet 盐焗凤爪
Fennel with special sauce 凉拌茴香
Soup｜汤
海马人参乳鸽汤
Main Dishes｜热菜
Lobster and salmon sashimi 龙虾三文鱼双拼刺身
Roast suckling pig 鸿运烤乳猪
Roasted goose 烧鹅
Braised local tortoise with soy sauce 红烧土乌龟
Stir-fry snake with spicy sauce 香辣蛇
Lactarius deliciosus braised in brown sauce 黄焖寒菌＊
Steamed Leopard Coral Grouper 清蒸蓝东星斑
Steamed scallop with minced garlic and vermicelli 蒜蓉粉丝蒸扇贝
Sautéd razor shell 口味圣子王
Poached domestic chicken 清炖土鸡
Stir-fry snow pea and pleurotus nebrodensis (bailing mushroom) 荷兰豆炒白灵菇
Spiced beef 酱香肉
Steamed ribs with sticky rice and pumpkin 金瓜糯香骨
Stir-fry preserved taro stripe with dried paprika 干椒炒酸芋头丝
Stir-fry diced beef and capsicum 彩椒炒牛仔粒
Stir-fry shrimp with egg white 芙蓉百合
Stir-fry pickles with sliced conch 酸萝卜炒螺片
Stir-fry Chinese edible frog 爆炒田鸡
Stir-fry nostoc commune (agaric) 清炒地木耳
Stir-fry bitter melon with green pepper 清炒苦瓜
Stir-fry Chinese kale (Kai-lan) 清炒芥兰
Staples｜主食
Fried Glutinous Rice Balls with Sesame 大麻果
Potsticker 锅饺
Here's a picture I took of the stage, before the talk began:
Here are links to some press coverage, including a visit to ResGreen corporation, a sponsor:
Full coverage
By the way, the food in Hunan is exotic, here's our lunch menu, which has some unusual items (translated for me by Ms Keny Chen):
Lunch Menu 午宴菜品
Cold Dishes｜冷菜
Chrysanthemum with special sauce 凉拌苦菊
Vinegar walnut kernel 醋泡核桃仁
Preserved duck egg mixed with pepper 擂辣椒皮蛋
Sauced radish peels 萝卜皮
Salty chicken feet 盐焗凤爪
Fennel with special sauce 凉拌茴香
Soup｜汤
海马人参乳鸽汤
Main Dishes｜热菜
Lobster and salmon sashimi 龙虾三文鱼双拼刺身
Roast suckling pig 鸿运烤乳猪
Roasted goose 烧鹅
Braised local tortoise with soy sauce 红烧土乌龟
Stir-fry snake with spicy sauce 香辣蛇
Lactarius deliciosus braised in brown sauce 黄焖寒菌＊
Steamed Leopard Coral Grouper 清蒸蓝东星斑
Steamed scallop with minced garlic and vermicelli 蒜蓉粉丝蒸扇贝
Sautéd razor shell 口味圣子王
Poached domestic chicken 清炖土鸡
Stir-fry snow pea and pleurotus nebrodensis (bailing mushroom) 荷兰豆炒白灵菇
Spiced beef 酱香肉
Steamed ribs with sticky rice and pumpkin 金瓜糯香骨
Stir-fry preserved taro stripe with dried paprika 干椒炒酸芋头丝
Stir-fry diced beef and capsicum 彩椒炒牛仔粒
Stir-fry shrimp with egg white 芙蓉百合
Stir-fry pickles with sliced conch 酸萝卜炒螺片
Stir-fry Chinese edible frog 爆炒田鸡
Stir-fry nostoc commune (agaric) 清炒地木耳
Stir-fry bitter melon with green pepper 清炒苦瓜
Stir-fry Chinese kale (Kai-lan) 清炒芥兰
Staples｜主食
Fried Glutinous Rice Balls with Sesame 大麻果
Potsticker 锅饺
Incidentally, the soup dish (海马人参乳鸽汤), which was not translated, is also somewhat exotic: seahorse-ginseng-pigeon soup.
ReplyDeleteSorry, my bad. I sent Prof. Roth the previous version of translation which is not finalised: P
ReplyDelete