Tag Archives: ATang

《2017 Rhapsody》__ Andrew Tang (65)

《藍山之旅》__ 鄧偉燊

我輩畢業班同學,五十週年聚會遊福建時,晚間在廈門酒店大堂傾談中,振聲同學建議來個2017年的同學小聚。這個小聚行之有素,在2003年十月四日,定貽應耀國邀請,到安省Ottawa相聚,連同佐行、錦源、偉燊及配偶,一行八人,揭開第一次小聚序幕。翌年,耀國再作馮婦,安排第二次聚會,參加者十六眾。當年適逢其會,渥太華市正舉行狂想曲節日,是故《rhapsody》名稱由此而生。閱讀全文 

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Calligraphy & Living

Please find the open invitation to the Chinese Calligraphy Exhibition (Calligraphy & Living) which is scheduled to be held from Saturday, the 13th to Sunday, the 21st of September 2014, at the 105 Gibson Community Centre, 105 Gibson Drive, Markham. It is located at the north-west corner of the T&T Supermarket at Warden & Steeles. The Exhibition will be opened daily from 10:00 to 17:00 hours.

About one-third of the works are being created by Mr Jeffrey Cheung, Calligraphy teacher, while the remanding two-third are his students’ works, including 7 from Andrew Tang (WYK ’65, Secretary of WYKAAO). Please come to visit the display if you can spare the time.

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September 13 (Saturday) Ribbon Cutting Ceremony-12:00noon (details here)

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My Diamond Princess Cruises

my diamond princess cruisesWhat a Surprise …

of seeing of Dominic Chan (64) and Cecilia on board the Diamond Princess when our former CUVO (香港儲蓄互助社協會志願助理團) gang took the 22-days cruise from Vancouver to Tianjin (天津); and then, flew to Chengdu (成都) for the 14-days Sichuan (四川) tour.

On board the Diamond Princess, we visited cities of Ketchikan, Juneau, Skagway; cruised the Glacier Bay and College Fjord; celebrated the Mid-Autumn Festival; and terminated the first segment of the cruise in Whittier. Continue reading

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有朋自遠方來,不亦樂乎

 

 

Andrew Tang (65) reports … (continue reading)

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夫妻肺片

徇眾要求,附上夫妻肺片故事與制作方法,以供同好。

相傳清末年間,四川成都皇城附近,乃少數民族聚居地,這些少數民族信奉回教,主食牛羊,以內臟為不潔,全部扔掉。

有一對夫婦,正苦沒事可做,在堆積的內臟中,撿獲白嫩的牛肚、淡紅的牛舌,放入鍋煮熟,再配以夫妻精心搭配的辣椒油、味精、上等醬油和鮮美見稱的麻辣,炮制出這後世傳誦的美食。

這個由棄廢內臟挑選出來的美食,開始時稱其為 [廢片],由夫婦合作而成,故前面冠以 [夫妻] 二字,成為 [夫妻廢片],而後隨著食客日益,廢片二字不雅,便改為成都人盡皆知的一道 [夫妻肺片]。

這度菜有牛舌、牛心、牛肚、牛頭皮、後來又加上牛肉,但始終就是沒有牛肺。所以食客在品嚐時,不要認為這 [肺片] 就是牛肺片,祇是因緣巧合,造成名不副實而已。

後更有饕客在品嚐後讚道 – 肺片非肺、味中有味、麻辣鮮香味長; 夫妻好合,滋味調和,天長地久情深。 美哉夫妻,快哉肺片。 Continue reading

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名人校友說九華

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WYKwinos Report No. 8

Date/Time: August 19, 2010 – 7 p.m. (roughly 3 hours)
Place: Maple Yip Seafood Restaurant 陆羽海鲜酒家

1st Bottle Henry of Pelham Reserve off-dry Reserve  
Varietal: Riesling Winery/Producer:
Type: White Wine Year: 2008
Cost: $15.95 Region: Niagara, Ontario
Food to pair:韭菜花肚尖  与  雀巢海三鲜 LCBO #: 557165 
Remarks: LCBO comment – letting the grapes hang on the wine adds to the sweetness of this beguiling Riesling. But there is a fine natural acidity to balance the sugars. Aromas and flavours show jasmine, ginger, apples and peaches elements. It’s a pretty stuff, by Gordon Stimmell, the Toronto Star, March 13, 2010. Pairing with – Riesling is very versatile when it comes to food pairing; any fish, seafood, pork or chicken; can be a little spicy, but not too spicy that it completely overpowers the wine. 
2nd Bottle Mitolo Jester     
Varietal: Shiraz Winery/Producer:  
Type: Red Wine Year: 2007  
Cost: $21.95 Region: McLaren Vale, South Australia  
Food to pair: 黑椒牛柳 LCBO #: 659607  
Remarks: LCBO comment – Mitolo continues to garner international accolades under the talented hands of winemaker Ben Glaetzer and owner Frank Mitolo. Every vintage from 2001 through 2007 has received a score of 90 or above from Robert Parker’s Wine Advocate. Taste profile – this full-bodied, juicy Shiraz delivers upfront and approachable aromas of chocolate-covered dark cherries, anise, allspice, coffee and hints of oak. Pairing with – best with prime rib or grilled rare tuna steaks.  
3rd Bottle Gran Coronas Reserva (V)   
Varietal: Cabernet Sauvignon Winery/Producer: Miguel Torres S.A  
Type: Red Wine Year: 2006 & 2005  
Cost: $17.45 Region: Penedes, Spain  
Food to pair: 八宝鸭 LCBO #: 36483  
Remarks: A stunningly delicious and balanced red with full-bodied notes of black fruit, vanilla smoke, dark spices and rich mocha goodness. Crack it open beside the barbecue. This wine is part of the Vintages Essentials Collection. Pairing with – braised veal blade and root vegetables; roast pork tenderloin; and, of course, braised eight-treasured duck.  

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