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Taiwan: Signature  Taiwan Delicacies Postage Stamps – Home Cooked Dishes
臺灣特色美食郵票-家常菜
Signature  Taiwan Delicacies Postage Stamps – Home Cooked Dishes
First day of issue: 2013-01-31
To spotlight the extraordinary diversity of  Taiwan's delicious cuisine, and encourage international gourmands to visit  Taiwan for a taste of the island's culinary delights, Chunghwa Post has planned a series of Signature Taiwan Delicacies Postage Stamps. The first set of four stamps featuring delectable home cooked dishes will be issued on  January 31, 2013 . Each stamp is denominated at NT$5 apiece. The designs follow: 
1. Gong Bao Chicken: Legend has it that this internationally popular dish was the brainchild of Ding Baozhen, a governor of  Sichuan during the reign of Guangxu Emperor of Qing Dynasty. The dish, "Gong Bao," was named after Ding's official title as guardian of the prince: "Palatial Guardian Ding." Chicken is the primary ingredient, complemented by peanuts, diced cucumbers, scallion onions, chili pepper and spicy condiments. 
2. Mud Crab with Glutinous Rice Cake: This scrumptious dish found its beginning in the Eight Treasure Mud Crab Rice Pudding. The reinvented version is a culinary treat featuring mushrooms, ground pork, dried shrimp and glutinous rice. The luscious, juicy crab meat, and the scrumptious, smooth crab roe set off the texture of the glutinous rice cake. 
3. Three-Cup Chicken: The chicken is stewed in an earthenware pot, seasoned with rice wine, soy sauce, basil and chili pepper until the sauces are absorbed by the meat to produce a unique, rich aroma.
4. Hakka Stir-Fry: A majority of ingredients used in Hakka dishes comes from dried foods. Stir-frying is a heavily used technique in Hakka dishes, featuring dried squid, fatty pork, and tofu flavored with the five spices. The ingredients are cut into strips and slices, and stir-fried into a savory dish. 

The set of stamps are printed in the format of a se-tenant strip. Between the up and down two rows of the sheetlet are gutters depicting relative ingredients of foods.

SOURCE:  Chunghwa Post


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