關於 complete home magazine ，我們在網路上蒐集到這些相關的討論、資訊與評價

【#不同凡飨】中国国宴上的淮扬菜讲究精湛刀工，不仅刀工精细，菜品形态精致更是享誉天下。来自江苏南通的王宏建，曾学习这门厨艺，特别在节目中展现刀功，烹煮精细清鲜的大煮干丝、文思豆腐以及清炖蟹粉狮子头。

而要追溯淮扬菜的发源地，更不能错过"水韵江苏"的醉人景致。这里不仅有历史上与长城齐名的京杭大运河，还有江南最迷人的园林艺术，江苏每一座城市都散发着独特魅力！

《不同凡飨》第8集，让我们跟随主持人黄明慧与嘉宾王宏建，一起品一品碧螺春，大啖淮扬菜，畅聊江南之美。

▌出品：吉隆坡中国文化中心 China Cultural Centre in Kuala Lumpur

▌制作：访问The Interview

▌合作支持：中国工商银行、马来西亚中国餐饮业协会

▌媒体支持：畅游行

【看节目 送奖品】

记得一定要把节目看完哦～因为每一集我们有总值超过RM2000 的餐券，以及一份为期1年的《畅游行》月刊杂志（共12期）要送给你哦！

参加规则：
1. 关注 “China Cultural Centre in Kuala Lumpur” 面子书或“吉隆坡中国文化中心”微信公众号；
2. 按赞并分享此视频（记得要将帖子设为公开哦！）
3. 到“China Cultural Centre in Kuala Lumpur”面子书或“吉隆坡中国文化中心”微信公众号留言告诉我们：

a)节目里提到的大煮干丝、文思豆腐、清炖蟹粉狮子头属于哪一种菜系？
A. 淮扬菜
B. 川菜

b)有机会我想到江苏旅游，因为......（不超过120字）

**参赛截止日期为5月19日午12时

#旅游 #美食 #文化 #家乡 #吉隆坡中国文化中心 #访问TheInterview Jane黄明慧 #黄明慧 #王宏建 #江苏 #淮安 #扬州 #淮扬菜 #京杭大运河 #瘦西湖 #江南园林 #大煮干丝 #文思豆腐 #清炖蟹粉狮子头 #水韵江苏

It not only has an excellent cutting skill but the dishes are also well-known for the outstanding presentation Wang Hongjian from Nantong, Jiangsu Province, once learned this culinary art. Therefore, he especially showed his cutting skills in the show, cooking ‘Dazhu gansi’, ‘Wensi tofu’, and stewed pork balls with crab roes.

If you want to trace the birthplace of Huaiyang cuisine, you can't miss the intoxicating scenery of "Charm of Jiangsu". There is not only the Beijing-Hangzhou Grand Canal, which is as famous as the Great Wall in history but also has the most fascinating garden art in Jiangnan. Every city in Jiangsu exudes its unique charm!

In the 8th episode of ‘Taste of Home’, let us follow the host Huang Minghui and guest Wang Hongjian to drink Biluochun and eat Huaiyang dishes while talking about the beauty of the south of the Yangtze River.

▌Publisher: China Cultural Centre in Kuala Lumpur
▌Producer： The Interview
▌Supported by：Industrial and Commercial Bank of China (ICBC) & Kuala Lumpur and Selangor Chinese Restaurant Association (KASCRA)
▌Media Partner: Travellution Singapore

[Watch & Win Amazing Prizes!]
Remember to finish viewing the show because we have cash vouchers worth up to RM2000 and a Special Prize of a complimentary one-year subscription to “TRAVELLUTION” for the lucky winners.

Eligible participants are to follow and complete all the steps below:
1. Like and Follow the Facebook page of “China Cultural Centre in Kuala Lumpur” Facebook or follow the official Wechat account of “吉隆坡中国文化中心”
2. Like and Share the event post of video on Facebook (Edit Audience > Select
Privacy > set as “PUBLIC”)
3. Leave a comment by answering the questions below on the Facebook post or
official Wechat account of “China Cultural Centre in Kuala Lumpur”.
a) The dishes mentioned in the programme, such as ‘Dazhu gansi’ , ‘Wensi tofu’, and stewed pork balls with crab roes, belong to which type of cuisine?
A. Huaiyang cuisine
B. Sichuan cuisine

b) Given an opportunity, I wish to travel to Jiangsu because ...... (no more than 120 words).

* * The deadline for entry is 12:00 noon on May 19, 2021

Entry Deadline: May 19 (Wed), 12PM.

Attention please:
1. There are a total of 21 lucky winners will be selected in each episode. 20 of them will be rewarded a cash voucher worth RM100 each, and a (one) lucky winner of Special Prize will be rewarded a complimentary one-year subscription to "TRAVELLUTION" magazine;

2. China Culture Centre in Kuala Lumpur reserves all rights to change, amend, terminate, delete or add to these event terms & conditions without prior notice at any time.

【#不同凡飨】中国国宴上的淮扬菜讲究精湛刀工，不仅刀工精细，菜品形态精致更是享誉天下。来自江苏南通的王宏建，曾学习这门厨艺，特别在节目中展现刀功，烹煮精细清鲜的大煮干丝、文思豆腐以及清炖蟹粉狮子头。

而要追溯淮扬菜的发源地，更不能错过"水韵江苏"的醉人景致。这里不仅有历史上与长城齐名的京杭大运河，还有江南最迷人的园林艺术，江苏每一座城市都散发着独特魅力！

《不同凡飨》第8集，让我们跟随主持人黄明慧与嘉宾王宏建，一起品一品碧螺春，大啖淮扬菜，畅聊江南之美。

▌出品：吉隆坡中国文化中心 China Cultural Centre in Kuala Lumpur

▌制作：访问The Interview

▌合作支持：中国工商银行、马来西亚中国餐饮业协会

▌媒体支持：畅游行

【看节目 送奖品】

记得一定要把节目看完哦～因为每一集我们有总值超过RM2000 的餐券，以及一份为期1年的《畅游行》月刊杂志（共12期）要送给你哦！

参加规则：
1. 关注 “China Cultural Centre in Kuala Lumpur” 面子书或“吉隆坡中国文化中心”微信公众号；
2. 按赞并分享此视频（记得要将帖子设为公开哦！）
3. 到“China Cultural Centre in Kuala Lumpur”面子书或“吉隆坡中国文化中心”微信公众号留言告诉我们：

a)节目里提到的大煮干丝、文思豆腐、清炖蟹粉狮子头属于哪一种菜系？
A. 淮扬菜
B. 川菜

b)有机会我想到江苏旅游，因为......（不超过120字）

**参赛截止日期为5月19日午12时

#旅游 #美食 #文化 #家乡 #吉隆坡中国文化中心 #访问TheInterview Jane黄明慧 #黄明慧 #王宏建 #江苏 #淮安 #扬州 #淮扬菜 #京杭大运河 #瘦西湖 #江南园林 #大煮干丝 #文思豆腐 #清炖蟹粉狮子头 #水韵江苏

It not only has an excellent cutting skill but the dishes are also well-known for the outstanding presentation Wang Hongjian from Nantong, Jiangsu Province, once learned this culinary art. Therefore, he especially showed his cutting skills in the show, cooking ‘Dazhu gansi’, ‘Wensi tofu’, and stewed pork balls with crab roes.

If you want to trace the birthplace of Huaiyang cuisine, you can't miss the intoxicating scenery of "Charm of Jiangsu". There is not only the Beijing-Hangzhou Grand Canal, which is as famous as the Great Wall in history but also has the most fascinating garden art in Jiangnan. Every city in Jiangsu exudes its unique charm!

In the 8th episode of ‘Taste of Home’, let us follow the host Huang Minghui and guest Wang Hongjian to drink Biluochun and eat Huaiyang dishes while talking about the beauty of the south of the Yangtze River.

▌Publisher: China Cultural Centre in Kuala Lumpur
▌Producer： The Interview
▌Supported by：Industrial and Commercial Bank of China (ICBC) & Kuala Lumpur and Selangor Chinese Restaurant Association (KASCRA)
▌Media Partner: Travellution Singapore

[Watch & Win Amazing Prizes!]
Remember to finish viewing the show because we have cash vouchers worth up to RM2000 and a Special Prize of a complimentary one-year subscription to “TRAVELLUTION” for the lucky winners.

Eligible participants are to follow and complete all the steps below:
1. Like and Follow the Facebook page of “China Cultural Centre in Kuala Lumpur” Facebook or follow the official Wechat account of “吉隆坡中国文化中心”
2. Like and Share the event post of video on Facebook (Edit Audience > Select
Privacy > set as “PUBLIC”)
3. Leave a comment by answering the questions below on the Facebook post or
official Wechat account of “China Cultural Centre in Kuala Lumpur”.
a) The dishes mentioned in the programme, such as ‘Dazhu gansi’ , ‘Wensi tofu’, and stewed pork balls with crab roes, belong to which type of cuisine?
A. Huaiyang cuisine
B. Sichuan cuisine

b) Given an opportunity, I wish to travel to Jiangsu because ...... (no more than 120 words).

* * The deadline for entry is 12:00 noon on May 19, 2021

Entry Deadline: May 19 (Wed), 12PM.

Attention please:
1. There are a total of 21 lucky winners will be selected in each episode. 20 of them will be rewarded a cash voucher worth RM100 each, and a (one) lucky winner of Special Prize will be rewarded a complimentary one-year subscription to "TRAVELLUTION" magazine;

2. China Culture Centre in Kuala Lumpur reserves all rights to change, amend, terminate, delete or add to these event terms & conditions without prior notice at any time.

【#不同凡飨】四川成都大厨侯志龙已有20年的经验，14岁开始学厨，年纪轻轻就当上国际连锁川菜馆“俏江南”的总厨，因此精准掌握川菜的三香、三料、三椒。

除了掌握家乡菜的精髓，侯志龙在节目中畅谈四川的美食、美景，如何潜移默化带给他厨艺上的养分。从历史文明的都江堰和青城山、人间仙境九寨沟、宽窄巷子的成都小吃、萌动可爱的国宝熊猫，这些都让他特别思念。

现在的他，奔走他乡，来到异乡创业打拼，从厨师摇身成为经营者，将正宗的川菜精髓，介绍给更多马来西亚人认识、品尝。

第6集《不同凡飨》，我们随着主持人黄明慧，品尝麻辣鲜香的水煮牛肉和成都豆瓣鱼，走访四川感受天府之国的魅力。

▌出品：吉隆坡中国文化中心 China Cultural Centre in Kuala Lumpur

▌制作：访问 The Interview

▌合作支持：中国工商银行、马来西亚中国餐饮业协会 Kascra

▌媒体支持：畅游行 Travellution Singapore

【看节目 送奖品】

记得一定要把节目看完哦～因为每一集我们有总值超过RM2000 的餐券，以及一份为期1年的《畅游行》月刊杂志（共12期）要送给你哦！

参加规则：
1. 关注 “China Cultural Centre in Kuala Lumpur” 面子书或“吉隆坡中国文化中心”微信公众号；
2. 按赞并分享此视频（记得要将帖子设为公开哦！）
3. 到“China Cultural Centre in Kuala Lumpur”面子书或“吉隆坡中国文化中心”微信公众号留言告诉我们：

a)节目里提到的“川菜的灵魂”哪一个？”
A. 郫县豆瓣酱
B. 辣椒

b)有机会我想到四川旅游，因为......（不超过120字）

**参赛截止日期为4月21日中午12时

#旅游 #美食 #文化 #家乡 #吉隆坡中国文化中心 #访问TheInterview Jane黄明慧 #黄明慧 #侯志龙 #四川 #成都 #豆瓣鱼 #水煮牛肉 #都江堰 #宽窄巷子 #青城山 #九寨沟 #稻城亚丁

Chef Hou Zhi Long from Chengdu, Sichuan has 20 years of experience. He started to learn to cook at the age of 14, and he became the head chef of the international chain Sichuan restaurant ‘South Beauty’ at a young age. Hence, he accurately masters the three flavours, three ingredients and three peppers of Sichuan cuisine.

In addition to mastering the essence of hometown cuisine, Hou Zhi Long talked about Sichuan's cuisine and beauty in the program, and how these subtly bring him the nutrients of cooking. From the historical and civilized Dujiangyan Irrigation System and Mount Qingcheng, the fairyland of Jiuzhaigou National Park on earth, the Chengdu snacks in Kuanzhaixiangzi Alley, and the adorable national treasure pandas, all these make him especially miss Sichuan.

Now he is traveling to another country to start a business in a foreign country. From a chef to an operator, he introduces the essence of authentic Sichuan cuisine to more Malaysians to know and taste.

In the 6th episode of "Taste of Home", we followed the host Huang Minghui, tasted spicy and fragrant boiled beef and Chengdu fish in chili bean sauce, and visited Sichuan to feel the charm of the land of abundance.

▌Publisher: China Cultural Centre in Kuala Lumpur
▌Producer： The Interview
▌Supported by：Industrial and Commercial Bank of China (ICBC) & Kuala Lumpur and Selangor Chinese Restaurant Association (KASCRA)
▌Media Partner: Travellution Singapore

[Watch & Win Amazing Prizes!]
Remember to finish viewing the show because we have cash vouchers worth up to RM2000 and a Special Prize of a complimentary one-year subscription to “TRAVELLUTION” for the lucky winners.

Eligible participants are to follow and complete all the steps below:
1. Like and Follow the Facebook page of “China Cultural Centre in Kuala Lumpur” Facebook or follow the official Wechat account of “吉隆坡中国文化中心”
2. Like and Share the event post of video on Facebook (Edit Audience > Select
Privacy > set as “PUBLIC”)
3. Leave a comment by answering the questions below on the Facebook post or
official Wechat account of “China Cultural Centre in Kuala Lumpur”.
a) Which is the "soul of Sichuan cuisine" mentioned in the programme?"
A. Pixian bean paste
B. Chillies
b) Given an opportunity, I wish to travel to Sichuan because ...... (no more than 120 words).

* * The deadline for entry is 12:00 noon on April 21, 2021

Entry Deadline: April 21 (Wed), 12PM.

Attention please:
1. There are a total of 21 lucky winners will be selected in each episode. 20 of them will be rewarded a cash voucher worth RM100 each, and a (one) lucky winner of Special Prize will be rewarded a complimentary one-year subscription to "TRAVELLUTION" magazine;

2. China Culture Centre in Kuala Lumpur reserves all rights to change, amend, terminate, delete or add to these event terms & conditions without prior notice at any time.