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China: Giant yellow rubber duck swept away in flood - July 20, 2014

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    China: Giant yellow rubber duck swept away in flood - July 20, 2014



    A giant yellow rubber duck floating on Nanming River in China's south-west Guizhou Province has reportedly been swept away by floodwaters just months after it exploded on display in Taiwan.

    The 18m (59ft) sculpture by Dutch artist Florentijn Hofman disappeared around 19:00 local time on Wednesday, after the city saw days of heavy rainfall, the Taiwan-based Want China Times reports. Even though the duck weighs 1 tonne, and was sitting on a 10 tonne metal platform lashed to the riverbed with steel wires, it was easily dislodged by the storm. "The duck flopped over and was flushed away really quickly by the torrential flood," exhibition co-ordinator Yan Jianxin tells the Wall Street Journal's China Real Time blog. "It disappeared right in front of me."

    It's the latest mishap for the yellow duck, which burst while on display at a port in Taiwan and deflated during its exhibition in Hong Kong. The duck has been on tour since 2007, popping up in cities including Sydney, Sao Paulo and Baku as a way of bringing people together.



    http://www.bbc.com/news/blogs-news-f...where-28364613

    The Rubber duck wiki states:

    Historyhttp://en.wikipedia.org/wiki/Rubber_duck

    Eating Duck

    I enjoy eating duck. Here is some stuff about duck dishes.

    Peking duck is a famous duck dish from Beijing that has been prepared since the imperial era. The meat is prized for its thin, crisp skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Ducks bred specially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The meat is eaten with scallion, cucumber and sweet bean sauce with pancakes rolled around the fillings. Sometimes pickled radish is also inside, and other sauces (like hoisin sauce) can be used.

    Two notable restaurants in Beijing which serve this dish are Quanjude and Bianyifang, both centuries-old establishments which have become household names. The two both have their own style: Quanjude is known for using the hung oven roasting method, while Bianyifang uses the oldest technique of closed oven roasting.

    History

    Duck has been roasted in China since the Southern and Northern Dynasties.[4] A variation of roast duck was prepared for the Emperor of China in the Yuan Dynasty. The dish, originally named "Shaoyazi" , was mentioned in the Complete Recipes for Dishes and Beverages manual in 1330 by Hu Sihui , an inspector of the imperial kitchen. The Peking Roast Duck that came to be associated with the term was fully developed during the later Ming Dynasty, and by then, Peking Duck was one of the main dishes on imperial court menus. The first restaurant specialising in Peking Duck, Bianyifang, was established in the Xianyukou, Qianmen area of Beijing in 1416.

    By the Qianlong Period (1736–1796) of the Qing Dynasty, the popularity of Peking Duck spread to the upper classes, inspiring poetry from poets and scholars who enjoyed the dish. For instance, one of the verses of Duan Zhu Zhi Ci, a collection of Beijing poems was, "Fill your plates with roast duck and suckling pig". In 1864, the Quanjude restaurant was established in Beijing. Yang Quanren, the founder of Quanjude, developed the hung oven to roast ducks. With its innovations and efficient management, the restaurant became well known in China, introducing the Peking Duck to the rest of the world.

    By the mid-20th century, Peking Duck had become a national symbol of China, favored by tourists and diplomats alike. For example, Henry Kissinger, the Secretary of State of the United States, met Premier Zhou Enlai in the Great Hall of the People on July 10, during his first visit to China. After a round of inconclusive talks in the morning, the delegation was served Peking Duck for lunch, which became Kissinger's favourite. The Americans and Chinese issued a joint statement the following day, inviting President Richard Nixon to visit China in 1972. Peking Duck was hence considered one of the factors behind the rapprochement of the United States to China in the 1970s. Following Zhou's death in 1976, Kissinger paid another visit to Beijing to savor Peking Duck. Peking Duck, at the Quanjude in particular, has also been a favorite dish for various political leaders ranging from Cuban revolutionary Fidel Castro to former German chancellor Helmut Kohl.

    CookingServing

    The cooked Peking Duck is traditionally carved in front of the diners and served in three stages. First, the skin is served dipped in sugar and garlic sauce. The meat is then served with steamed pancakes, spring onions and sweet bean sauce. Several vegetable dishes are provided to accompany the meat, typically cucumber sticks. The diners spread sauce, and optionally sugar, over the pancake. The pancake is wrapped around the meat with the vegetables and eaten by hand. The remaining fat, meat and bones may be made into a broth, served as is, or the meat chopped up and stir fried with sweet bean sauce. Otherwise, they are packed up to be taken home by the customers.

    http://en.wikipedia.org/wiki/Peking_duck




    Thinking the rubby ducky tour is over.
    Last edited by Pete; July 20, 2014, 12:25 PM.
    - Pete

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    #2
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      #3
      Maybe she is looking for her babies...

      http://www.youtube.com/watch?v=-RPUmRmdcjw
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        #4
        Thanks - Pete

        As ever another great piece of useless info from Pete.
        I must admit I am quite addicted to Pete's off topic subjects, keep em coming is all I can say. They make a pleasant change when your brain is about to go into HA overload.
        Whilst on the subject of "Yellow ducks" we have our own duck fan here on the board.
        Who uses the yellow duck as an avatar?
        Oh well must duck out now!
        Oh dear. Time to go.

        Peter

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