davidanugraha/M4-RAG huggingface dataset:
AfroFoodtv.com

AfroFoodtv.com bụ ebe nrụọrụ weebụ a raara nye nri na ndụ ndị Afrịka. Ebe nrụọrụ ahụ malitere na onwa Septemba, na afo 2006 site n'aka Yetunde ŌYetiá Ezeanii na Atlanta, Georgia. Ezeanii na-eje ozi dị ka onye isi nri na onye na-elekọta ebe nrụọrụ weebụ ahụ.
Afrịka bụ kọntinent nke ihe karịrị mba 50, na ọkwa dị iche iche nke mmepe, na-eji ụdị nri dịgasị iche iche na ihe ndị mejupụtara ya. Nchịkọta ndị a na-enye na AfroFoodtv.com na-anọchite anya ụfọdụ n'ime nri ndị a ma ama, nke ọdịnala sitere na mpaghara dị iche iche nke kọntinent ahụ. [citation needed] Ma ka ebe nrụọrụ weebụ ahụ gbanwere, ụfọdụ n' cikin ntụziaka ndị Afrịka ugbu a na-etinye ụtọ Africa n'ime efere ọdịnala ọdịda anyanwụ dị ka pizza na hamburger.
A na-ekewa ngalaba ntụziaka ahụ n'ime mpaghara ndị a: staples, soups, stews, ọkụkọ, azụ, anụ, snacks na akụkụ.
AfroFoodtv.com nwere ọbá akwụkwọ vidiyo nwere ihe karịrị ngosipụta 40 nke usoro nri. Ezeanii na-akwado vidiyo ndị a. [citation needed]
Ezeanii edeela ma gosipụta ya n'ọtụtụ isiokwu gbasara nri ndị Afrịka n'akwụkwọ ndị dị ka Nigeria World (akwụkwọ akụkọ dị n'ịntanetị), Munaluchi (akwụkwọ akụkọ agbamakwụkwọ Afrịka), na The Sunday Paper Ezeanii bụkwa onye na-elekọta "Taste of Africa" site na Afrofoodtv nri ihe ngosi ugboro abụọ n'izu na Afrotainment Television nke dị na netwọk 751. Nke a na-eme ka "Taste of Africa" nke Afrofoodtv bụrụ naanị ihe ngosi telivishọn na-agba ọsọ ugbu a nke a raara nye nri Africa.
Mabel Balfour

Mabel Balfour bụ onye otu ndị ahịa South Africa na onye na -akwado ịkpa ókè agbụrụ . Balfour tinyere aka na mbụ na ndị otu na-anọchite anya ndị ọrụ nri na mkpọ. Mgbe e jidere ọtụtụ ndị isi na South African Congress of Trade Unions (SACTU) na 1956 Treason Trials, ọ ghọrọ akụkụ nke Kọmitii Nlekọta na 1957. A na-ewere Balfour dị ka ihe dị mma n'idebe "mmụọ ndị ọrụ dị elu n'oge oge siri ike."
E jidere Balfour na 1958 maka itinye aka na April Stay-At Home ma mara ya ikpe maka £ 20 ma ọ bụ 30 ụbọchị ọrụ siri ike maka "ịkpali ndị ọrụ na-abụghị ndị ọcha na Rand." E mechara kwụsị ntaramahụhụ ahụ. Na 1962, ọ ghọrọ odeakwụkwọ ukwu nke African Food and Canning Workers Union (A-FCWU) na Transvaal . A machibidoro ya iwu na 1963 ma kpọchie ya n'ụlọ mkpọrọ na Roodepoort .
Shkedei marak

Shkedei marak (Hebrew: שקדי מרק, lit. 'soup almonds'), known as mandlakh (Yiddish: מאַנדלאַך or מאַנדלעך, lit. 'little almonds') in Yiddish, or as "soup mandels" or "soup nuts" in the United States, is an Israeli food product consisting of crisp mini crouton used as a soup accompaniment. Shkedei marak are small yellow squares made from flour and palm oil. As a parve product, they can be used in either meat or cream soups. Despite the name, they contain no almonds.
The word mandlach is the plural diminutive of mandel, which means "almond" in German and Yiddish. The word "shkedei" is the plural form of "shaked", which means "almond" in Hebrew, and "marak" is the Hebrew word for soup.
Although today shkedei marak are manufactured, they are based on the homemade crispy-fried squares of dough known as mandlach traditionally served with chicken soup by Ashkenazi Jews.
For many years Osem was the exclusive manufacturer of shkedei marak in Israel, but today the product is also marketed by other food companies, such as Vita and Knorr. Davidovich Bakery & Sons located near Haifa also produces and packages soup almonds under a variety of brand names. Over the years, food companies have experimented with different shapes for shkedei marak, including stars, rings, and little fish. In addition to their use in soups, shkedei marak are eaten plain as a snack food.
Crouton

A crouton (/ˈkruːtɒn/) is a piece of toasted or fried bread, normally cubed and seasoned. Croutons are used to add texture and flavor to salads—notably the Caesar salad— as an accompaniment to soups and stews, or eaten as a snack food.
The word crouton is derived from the French croûton, itself a diminutive of croûte, meaning "crust". Croutons are often seen in the shape of small cubes, but they can be of any size and shape, up to a very large slice. Many people now use crouton for croute, so the usage has changed. Historically, however, a croute was a slice of a baguette lightly brushed with oil or clarified butter and baked. In English descriptions of French cooking, croûte is not only a noun but also has a verb form that describes the cooking process that transforms the bread into the crust.
The preparation of croutons is relatively simple. Typically the cubes of bread are lightly coated in oil or butter (which may be seasoned or flavored for variety) and then baked. Croutons can also be cut into sticks. Some commercial preparations use machinery to sprinkle various seasonings on them. Alternatively, they may be fried lightly in butter or vegetable oil, until crisp and brown, to give them a buttery flavor and crunchy texture. Some croutons are prepared with the addition of cheese.
Nearly any type of bread—in a loaf or pre-sliced, with or without crust—may be used to make croutons. Dry or stale bread or leftover bread is usually used instead of fresh bread. Once prepared, the croutons will remain fresh far longer than unprepared bread.
A dish prepared à la Grenobloise (in the Grenoble manner) has a garnish of small croutons along with beurre noisette, capers, parsley, and lemon.
Dried and cubed bread is commonly sold in large bags in North America to make Thanksgiving holiday stuffing or dressing. However, these are generally different from salad croutons, being only dry bread instead of buttered or oiled and with other seasonings.
Media related to Croutons at Wikimedia Commons The dictionary definition of crouton at Wiktionary Quick garlic croutons at the Wikibooks Cookbook subproject
Date My Family Nigeria

Date My Family Nigeria is a Nigerian reality television dating series that premiered on 5 January 2020, on Africa Magic. It is the Nigerian adaptation of the South African show Date My Family and follows a unique dating format where a suitor meets and dines with the families of three potential partners before making a final choice. The rejected dates receive a token visit at the end of the show.
Each episode follows a single suitor who is introduced to the families of three potential dates. Instead of meeting their potential partners directly, the suitor interacts with their families over dinner. Based on these interactions, the suitor selects one individual for a date. The two rejected individuals are later visited with a token as compensation.
Seasons 1–3 of the show were produced by Delmedia Productions and directed by Delmwa Deshi-Kura. Season 4 introduced new producers and a broader filming approach. The show is filmed in multiple locations across Nigeria, including Lagos, Jos, and Abuja.
The show has aired for four seasons since its debut in 2020.
Seasons 1–3: Produced by Delmedia Productions and directed by Delmwa Deshi-Kura
Season 4: Produced by a new production team with expanded locations and format changes.
The show has been praised for its fresh take on the dating reality format, offering a mix of romance, humor, and cultural insight. Critics have highlighted its engaging interactions and the importance of family involvement in relationships within Nigerian society.
Nigerian Navy Secondary School, Abeokuta

The Nigerian Navy Secondary School, Abeokuta, is a secondary school located in Abeokuta, Ogun State, Nigeria. The school is an all-boys boarding school that offers academic and military training.
In 1990, it became evident that the Nigerian Navy's only secondary school in Ojo was becoming too crowded to accommodate the increasing number of children of personnel seeking admission. The Nigerian Navy reached out to several states for assistance in finding a new site. The then Governor of Ogun State, Captain Mohammed Lawal, suggested considering the location of the defunct St Leo's Teachers' Training College at Ibara Abeokuta, situated on a hilly Onikolobo site. During the handing-over ceremony, the Ogun State Military Governor, Navy Captain Oladeinde Joseph, praised the Nigerian Navy for bringing a model secondary school to Abeokuta. Admiral Murtala Nyako, emphasized that although it is a civilian secondary school, Nigerian Navy Secondary School Abeokuta should be regarded as the equivalent of a military school and operated accordingly.
On November 20, 1990, the Nigerian Navy appointed Lieutenant Commander S.E.A. Olamilokun as the first commandant of the school. He assumed his duties and relocated to the school compound along with his key staff officers. On February 2, 1991, the newly elected Governor of the State, Governor Oladeinde Joseph, officially handed over the school to Admiral Murtala Nyako, the Chief of the Naval Staff. The school initially admitted 623 students into the school and the first day of school for any student was on March 3, 1991.
Several senior officers were present at the ceremony. The Governor of Oyo State, Colonel Abdulkareem Adisa, pledged to construct a Guard House for the school, while the Ogun State Government promised to refurbish three vehicles for the school's use and renovate its administrative block. Navy Captain Olukoya, the Governor of Ondo State, pledged to donate a staff car for the commandant and provide a bus for the students. All these promises were fulfilled. The second commandant of the school was Navy Captain Taiyese Raphael Obayemi. The commandants are usually changed on a tenure basis. The students are usually smart, intelligent and well behaved.
Now the school has a student strength of 1,060, these pupils are called "navy boys". The students are divided into four houses:
These houses are all named after famous navy officers of the country, each house has 4 divisions in them so that there are a total of 16 divisions in the whole school (divisions "ALPHA" to "PAPA"). The youngest students start at the first set of four divisions in the blue house (Aikhomu) and as they progress in their academic years, they also progress in division groups.
The daily routines of the students are as follows:
Schedules and activities differ according to days of the week for different year groups and divisions).
The alumni came together recently to form ex navy boys.
Parliament of Nigeria

The Parliament of Nigeria, sometimes referred to as the Federal Parliament was the federal legislature of the Federation of Nigeria and the First Nigerian Republic, seated at Tafawa Balewa Square in Lagos, and was composed of three parts: the Head of State (Elizabeth II as Queen of Nigeria from 1960–63, Nnamdi Azikiwe as President), the Senate, and the House of Representatives. By constitutional convention, the House was dominant. Regional parliaments had similar chambers: the House of Assembly and the House of Chiefs.
The parliament was preceded by the Legislative Council of Nigeria established in 1946. The Macpherson constitution of 1951 expanded the council furthermore by creating a 185-seat federal House of Representatives.
The system was slightly adjusted after the proclamation of the republic in 1963.
Following the assassination of General Murtala Mohammed in 1976, his successor General Olusegun Obasanjo initiated the transition process to terminate military rule in 1979. A new constitution was drafted, which saw the Westminster system of government replaced in favor of a more American-style Presidential system. As a result, Parliament was replaced with the National Assembly, which resembles more the United States Congress in structure.
The Federal Parliament was the legislative branch of the government, consisting of three elements: The President, the Senate (the upper house) and the directly elected House of Representatives (the lower house). Each had a distinct role, but work in conjunction within the legislative process. This format was inherited from the United Kingdom and was a near-identical copy of the Parliament at Westminster.
The Senate was modelled after the British House of Lords and the Canadian Senate. It had 20 members, twelve of which represented the each region and were nominated by an electoral college of their regional assembly. four were appointed by the President on the advice of the prime minister and the remaining four individuals represented the Federal Territory: the Oba of Lagos (an ex officio Senator), a chief selected by parliament, two other individuals.
The elected component of Parliament was the House of Representatives. To run for one of the 305 seats in the lower house, an individual had to be at least 40 years old. Each member holds office until Parliament was dissolved, after which they may seek re-election. Only those who sit in the House are usually called members of Parliament (MPs).
Maeștrii dansului Wu Li

Maeștrii dansului Wu Li este o carte din anul 1979 de Gary Zukav, o lucrare de popularizarea științei care explorează fizica modernă, în special fenomenele cuantice. Acesteia i-a fost acordat un premiu literar național american, în anul 1980.
Deși explorează subiecte empirice din cercetarea fizicii moderne, Maeștrii dansului Wu Li a atras atenția pentru influențare prin folosirea metaforelor provenite din mișcările spirituale est-asiatice, în special tratatul despre Leul de aur al filozofului monah Fazang, din școala de budism est-asiatic Huayen, pentru a explica fenomenele cuantice și a fost privită de unii critici ca o lucrare New Age, deși cartea este axată în principal pe lucrările pionierilor fizicii vestice de-a lungul epocilor.
Fraza din titlu, Wu Li atonală provenită din pinyin este optim redată prin caracterele chinezești 物理, o traducere chineză a cuvântului „fizică” din perspectiva subiectului cărții. Aceasta reprezintă un fel de joc de cuvinte deoarece sunt numeroase alte caractere chinezești care ar putea fi redate sub forma „wu li” din limba atonală pinyin, iar fiecare dintre capitolele cărții este intitulat cu traduceri alternative ale frazei Wu Li, precum „Nonsens”, „Calea mea” și „Eu țin de ideile mele”. Zukav a participat ca jurnalist, la o serie de conferințe interdisciplinare începute în anii 1970, ale oamenilor de știință din est și din vest, care s-au desfășurat la Institutul Esalen din California, iar cu aceste ocazii a obținut materialul necesar pentru cartea sa. La aceste conferințe, s-a spus că termenul chinezesc pentru fizică este «Wu Li», sau „modele de energie organică”. Prima dintre aceste conferințe a avut loc în 1976 și a fost organizată de Institut împreună cu un grup de cercetare a domeniilor fizicii și conștiinței. Zukav, ca și alții, a conceptualizat «fizica» precum un dans al maeștrilor Wu Li – pedagogi de esență fizică. Zukav explică ulterior conceptul:
Pierre Richard

Pierre Richard, pe numele său adevărat Pierre Richard Maurice Charles Léopold Defays, (n. 16 august 1934, Valenciennes, Nord-Pas-de-Calais, Franța) este un actor de comedie și regizor francez. După succesul internațional adus în 1972 de Marele blond cu un pantof negru, a continuat să joace în comedii roluri de nătăfleț împrăștiat și simpatic. Până spre sfârșitul anilor 1980 era considerat unul dintre cei mai renumiți actori europeni de comedie.
Capra

Capra este un gen taxonomic din subfamilia Caprinae, familia Bovidae. Speciile sălbatice din acest gen trăiesc de obicei în regiunile de munte din Eurasia și Africa. Din specia Capra aegagrus provine capra domestică.
Caprele sunt în general specii de animale robuste, care se cațără cu ușurință pe locuri stâncoase. Ele sunt animale erbivore, rumegătoare, paricopitate. Animalele au lungimea corpului între 1–1,8 m, o coadă scurtă de 10–20 cm și înălțimea la greabăn între 65–105 cm. Greutatea se situează între 25 și 150 kg, masculii fiind mai masivi decât femelele. Culoarea blănii variază de la cenușiu gălbui la brun închis, fiind foarte variată în funcție de anotimp și locul unde trăiesc. Spre deosebire de genul Ovis, au părul mai scurt, iar pe maxilarul inferior au o bărbiță. Ambele sexe au coarne, la masculi fiind mai bine dezvoltate, ele putând atinge peste 1 m lungime.
Capra cu trei iezi

„Capra cu trei iezi” este o poveste-basm scrisă de Ion Creangă și publicată pentru prima dată în revista Convorbiri literare la data de 1 decembrie 1875.
Povestea este culeasă din folclorul european și bazată pe basmul Fraților Grimm Lupul și cei șapte iezi, publicat ca parte dintr-o serie de basme în 1812-1815.
Povestea ilustrează drama unei mame a căror copii au fost prăpădiți de un lup, primit în casă de cei mai mari și mai neascultători dintre copii. Singurul ied care a supraviețuit este cel mai tânăr și cel mai ascultător, care apoi o ajută pe mama sa să-și planifice răzbunarea asupra prădătorului, ducând la un deznodământ în care lupul este păcălit, ars de viu și ucis cu pietre.
Inclusă în abecedare, povestea lui Creangă s-a menținut ca una dintre cele mai cunoscute lucrări din literatura română pentru copii. Capra cu trei iezi a fost și subiectul mai multor adaptări de operă, teatru și film, atât în ​​România, cât și în Republica Moldova.
În 1968 povestea a fost transpusă într-un scurtmetraj de animație realizat de Anton Mater.
În 2019 scurtmetrajul Capra cu trei iezi, în regia lui Victor Canache, avându-i ca protagoniști pe Maia Morgenstern și Marius Bodochi, își are premiera în cadrul Festivalului internațional de film Transilvania. Ulterior, Canache, Morgenstern și Bodochi au luat parte și la un lung-metraj cu același nume carea a apărut în 2022.
Ciclu estral

Ciclul estral reprezintă ansamblul modificărilor periodice ale uterului și vaginului la femelele mamifere, sub influența hormonilor ovarieni. Aceasta culminează cu atingerea estrului (numit popular călduri), fază a acestui ciclu caracterizat prin maxim al receptivității față de mascul și al dorinței de împerechere, iar din punct de vedere fiziologic prin faptul că mucoasa uterului permite fixarea ovulului fecundat.
Nu trebuie confundat cu ciclul menstrual, care este caracteristic speciei umane.
După frecvența ciclurilor sexuale, mamiferele se clasifică în:
Aprilie

Aprilie sau prier (pronunție) este a patra lună a anului în calendarul gregorian și una dintre cele patru luni gregoriene cu o durată de 30 de zile.
Aprilie începe (astrologic) cu soarele în semnul Berbecului și sfârșește în semnul Taurului. Din punct de vedere astronomic, luna aprilie începe cu soarele în constelația Peștilor și se sfârșește cu soarele în constelația Berbecului.
Numele lunii aprilie (latină: Aprilis) vine de la cuvântul latinesc aperio, ire = a deschide, deoarece în aprilie se deschid mugurii plantelor. Înainte de anul 700 î.Hr., luna aprilie era a doua lună a anului în calendarul roman și avea 29 de zile. După ce Iuliu Cezar a introdus calendarul iulian în 45 î.Hr., luna aprilie avea 30 de zile și devenea a patra lună a anului.
Grecii numeau luna aprilie Mounichion. În România, luna aprilie, popular, se numește prier, florariu, traista-n băț. În aprilie continuă semănăturile de primăvară, se închid țarinele pentru pășunatul devălmaș, se formează turmele, se tund oile înainte de a fi urcate la munte, se construiesc sau se repară țarcurile și oboarele pentru vite etc.
Aprilie începe cu aceeași zi a săptămânii ca și iulie în toți anii și ca ianuarie în anii bisecți.
Soarele — la începutul lunii aprilie soarele răsare la ora 06:57 și apune la ora 19:43, iar la sfârșitul lunii răsare la ora 06:08 și apune la ora 20:19.
Fazele Lunii: la 3 aprilie — Luna la Primul Pătrar 21:39; la 11 aprilie — Lună Plină (Luna începe să descrească) 09:08; la 19 aprilie — Luna la Ultimul Pătrar 12:57; la 26 aprilie — Lună Nouă (Luna începe să crească) 15:16.
I.L.Caragiale spunea în Calendar despre luna aprilie: Un orator în Cameră aduce un proiect de lege pentru stârpirea muștelor, care prevede un al optulea minister cu un buget de 15.576.315 lei noi pe an.
Patras

Patras (în greaca populară Πάτρα, în greaca clasică Πάτραι Pátrai, în latină Patrae, în turca otomană Ballıbadra) este al treilea oraș ca mărime din Grecia și este capitala județului Ahaia, ce se află în nordul peninsulei Peloponez, la 215 kilometri vest de Atena. Orașul se află la poalele muntelui Panachaikon, cu deschidere la Golful Patras.
Patras este o metropolă ce adăpostește un sfert de milion de locuitori. Istoria Patrasului se întinde pe o perioadă de 4 milenii. Sub dominația Imperiului Roman, Patrasul a devenit un centru cosmopolit din estul bazinului mediteraneean în timp ce, conform tradiției creștine, a fost locul martiriului Sfântului Apostol Andrei.
Numit "poarta occidentală a Greciei", Patrasul este un centru comercial internațional, în timp ce portul său foarte animat reprezintă punctul ce comunică cu Italia si într-adevăr, cu restul Europei Occidentale. Orașul are două universități de stat și un institut tehnologic, fiind caracterizat de o largă comunitate studențească. Orașul este un important centru științific, cu rezultate notabile în domeniul educației tehnice.
Podul Rio-Antirio unește Rio - suburbia estică a Patrasului - de orașul Antirrio. Podul reprezintă o cale de comunicație între peninsula Peloponezului cu partea continentală a Greciei.
Orașul găzduiește în fiecare primăvară cel mai important carnaval național care este în același timp unul dintre cele mai mari carnavaluri din lume. Definitorii pentru carnavalul din Patras sunt carele alegorice înfățișând în mod satiric subiecte din actualitatea imediată și paradele de oameni deghizați.
Orașul se bucură de un climat mediteraneean, cu veri relativ răcoroase și umede, și cu ierni foarte blânde.
În anul 2006 Patras a fost Capitală Europeană a Culturii.
List of Intangible Cultural Heritage elements in Italy

The United Nations Educational, Scientific and Cultural Organisation (UNESCO) intangible cultural heritage elements are the non-physical traditions and practices performed by a people. As part of a country's cultural heritage, they include celebrations, festivals, performances, oral traditions, music, and the making of handicrafts. The "intangible cultural heritage" is defined by the Convention for the Safeguarding of Intangible Cultural Heritage, drafted in 2003 and took effect in 2006. Inscription of new heritage elements on the UNESCO Intangible Cultural Heritage Lists is determined by the Intergovernmental Committee for the Safeguarding of Intangible Cultural Heritage, an organisation established by the convention.
Italy ratified the convention 30 October 2007.
2017 оны Архангай аймгийн наадам

Их монгол улс байгуулагдсаны 811жилийн ой, Үндэсний эрх чөлөөний хувьсгалын 106 жилийн ой, Ардын хувьсгалын 96 жилийн ой, Архангай аймаг үүсэн байгуулагдсаны 96 жилийн ой, үндэсний их баяр наадмын хүчит бөхийн барилдаанд \ 2017-07-11,12 \ улс, аймаг, цэргийн цолтон болон залуу бөх оролцсон хүчит 256 бөх уран мэх, ухаан бодол, бяр хүч, авхаалж самбааг сорин өрсөлдлөө.
Долоогийн даваа
1.а.з Л.Жамбал - с.з Б.Батсайхан
2. а.н.н Г.Болдгэрэл - ц.н Б.Зоригтбаатар
Наймын даваа
1.а.з Л.Жамбал - а.н.н Г.Болгэрэл
2020 оны Архангай аймгийн наадам

Их Монгол Улс байгуулагдсаны 814 жилийн ой, Үндэсний эрх чөлөөний хувьсгалын 109 жилийн ой, Ардын хувьсгалын 99 жилийн ой, Архангай аймаг үүсэн байгуулагдсаны 97 жилийн ой, үндэсний их баяр наадмын хүчит бөхийн барилдаанд \ 2020-07-11 \ улс, аймаг, цэргийн цолтон болон залуу бөх оролцсон хүчит 128 бөх уран мэх, ухаан бодол, бяр хүч, авхаалж самбааг сорин өрсөлдлөө.
Хүчит бөхийн барилдааныг улсын харцага Т.Мөнгөнцоож, Г.Батбаяр улсын начин Л.Шинэбаатар, Ц.Нямдорж нар магнайлан барилдлаа.
2018 оны Архангай аймгийн наадам

Их Монгол Улс байгуулагдсаны 812 жилийн ой, Үндэсний эрх чөлөөний хувьсгалын 107 жилийн ой, Ардын хувьсгалын 97 жилийн ой, Архангай аймаг үүсэн байгуулагдсаны 95 жилийн ой, үндэсний их баяр наадмын хүчит бөхийн барилдаанд \ 2018-07-21,22 \ улс, аймаг, цэргийн цолтон болон залуу бөх оролцсон хүчит 256 бөх уран мэх, ухаан бодол, бяр хүч, авхаалж самбааг сорин өрсөлдлөө.
Хүчит бөхийн барилдааныг улсын аварга Ч.Санжаадамба, улсын арслан Д.Мөнх-Эрдэнэ, Р.Пүрэвдагва нар магнайлан барилдлаа.
Өлзийт сум (Архангай)

Өлзийт сум нь Архангай аймгийн сум юм. Тус сум нь 1720 км бүхий нутаг дэсгэртэй. 2006 оны байдлаар 3,126 хүн амтай, мал сүргийн нийт тоо толгой 2006 оны байдлаар 126,295 байна. Нутгийн захиргааны бүтцийн хувьд Бодонт, Ямаат, Байшир, Хөшөөт гэсэн 4 багтай .1931 онд Батцэнгэл уулын хошуунаас байгуулагдсан. Өлзийт сумын нутаг нь хуучнаар Бишрэлт бэйсийн хошуу бөгөөд одоогийн Архангай аймгийн төвөөс 140км зайтай оршдог.
Сайн ноён хан аймгийн харъяанд Халх хошууны тоонд орж 1762 онд байгуулагдсан Өөлдийн өмнөд хошуу 1912-1923 онд Бишрэлт бэйсийн хошуу гэж нэрлэгдэж байсанаа 1924 он Цэцэрлэг мандал аймгийн Баянбайшир хошуу нэртэй болсон бөгөөд 1931 оноос одоогийн Архангай аймгийн Өлзийт сум болсон. Олонх баруун Монголын дөрвөн Ойрадын Өөлд ястан юм. Өлзийт сум Алтан зуу бурхан шүтээнтэй. түүндээ зориулж шиний 15, намарын дунд сарын 15 морь уралдуудж, бөх барилдуулж, хурал ном хураж наадам хийдэг.Алтан зуу бурхан нь 1640 оны үед Ойрадын зая бандида Намхайжанцан төвдөөс алтаар зуу бурхан хйилгэж аривнаалуулан залж ирсэн түүхтэй. зуу бурхан гэдэг нь бурхан багшийн өөрий нь амьд сэрүүнд бүтээсэн бурхан багшийн дүр юм. 1640-1930 аад он хүртэл шүтэж байсан. хувьсгалын үед зуу бурхан алга болсон.1997 онд Базар манжгаа нутаг усны ард түмэний туслажмтайгаар ахин бүтээсэн түүхтэй.
Архангай аймгийн Өлзийт сум 172034 га газар нутагтай 2014 оны байдлаар 3333 хүн амтай, 1088 өрхтэй, 214 мянган толгой мал тоолууллаа.
Arkhangai Province

Arkhangai Province (Mongolian: Архангай аймаг) is one of the 21 provinces of Mongolia. It is located slightly west of the country's center, on the northern slopes of the Khangai Mountains. It is composed of 19 districts.
Arkhangai province has 19 sums and 101 bags. The aimag capital Tsetserleg is geographically located in the Erdenebulgan sum in the south of the aimag. It is not to be confused with the Tsetserleg sum in the north.
- The aimag capital Tsetserleg
In winter mean temperature is −30 to −38 °C (−22 to −36 °F) and in summer the highest temperature is between 25 and 36 °C (77 and 97 °F).
The province as a total forest area of 10,086 km which represents 18.6% of the province's area.
The main field of economy in the aimag is agriculture, predominantly animal husbandry. According to 2004 data, the aimag was home to 1,948,000 domestic animals: goats, sheep, cattle (incl. yaks and khainags), horses and camels. Camels are almost exclusively herded in the southeastern sums.
In 2018, the province contributed to 1.34% of the total national GDP of Mongolia.
Districts of Mongolia

A district or sum (/sʊm/; Mongolian: сум ᠰᠤᠮᠤ) is a second-level administrative subdivision of Mongolia. The 21 provinces of Mongolia are divided into 330 sums.
On average, each district administers a territory of 4,200 km (1,600 sq mi) with about 5,000 inhabitants, primarily nomadic herders. Its total revenue is 120 million Tögrög, 90% of which comes from national subsidies.
Each district is again subdivided into bags (brigades; sometimes spelled baghs). Most bags are of an entirely virtual nature. Their purpose is to sort the families of nomads in the district into groups, without a permanent human settlement.
Officially, and occasionally on maps, many district seats (sum centers) bear a name different from that of the district. However, in practice the district seat (sum center) is most often referred to under the name of the district, to the point of the official name of the district seat (sum center) being unknown even to the locals.
16 sum
Museum of Arkhangai Province

The Museum of Arkhangai Province (Mongolian: Архангай аймгийн музей) is a museum in Tsetserleg, Arkhangai Province, Mongolia.
The museum was established in 1947.
The museum is housed in the Zayayn Gegeenii Sum temple complex. The museum consists of six exhibition halls.
The museum displays various collections on historical, traditional and cultural artifacts of Arkhangai Province.
Tsetserleg (city)

Tsetserleg (/ˈtsɛtsərlɛɡ/; Mongolian: Цэцэрлэг [t͡sʰít͡sʰɘrɮɘk] – lit. 'Garden'), also romanized as Cecerleg, is the capital of Arkhangai Aimag (province) in Mongolia. It lies on the northeastern slopes of the Khangai Mountains, 600 kilometres (370 miles) southwest of Ulaanbaatar. It has a population of 16,553 (2000 census, with Erdenebulgan sum rural territories population was 18,519), 16,618 (2003 est.), 16,300 (2006 est.).
Tsetserleg is geographically located in the Bulgan sum in the south of the aimag. It is not to be confused with Tsetserleg sum in the north. In 1992 Tsetserleg was designated as Erdenebulgan sum, which has an area of 536 km (207 sq mi).
Tsetserleg is an ancient cultural and commercial centre. It was once the seat of a monastery (Zayiin Gegeen Monastery [fr]), built by the First Khalkh Zaya Pandita, Luvsanperenlei (1642–1715) (who should not be confused with Zaya Pandita Namkhaijantsan (1599–1662)). It consisted of the main Guden Süm, the Right, or Summer Semchin Temple, and the Left, or Winter Semchin Temple, all built in the early 1680s. The sixth Zaya Pandita, Jambatseren, was killed by the Communists in 1932, and the main Guden temple was turned into a museum. There is a seventh Zaya Pandita, but he mostly lives in Ulan Bator and visits only occasionally.
Tsetserleg has an airport, with regular connections from and to Ulan Bator, a theatre, hotel, hospital, and an agricultural college. The main industry is food processing.
Tsetserleg has a dry-winter subarctic climate (Köppen Dwc, Trewartha Eclc) bordering extremely closely on a dry-winter humid continental climate (Köppen Dwb). It is part of a microclimate which experiences cooler summers and warmer winters than the rest of Mongolia. Wind speed is also relatively calm on average. In the coldest month of winter, January, it is often the warmest place in the country and temperatures rarely plummet below -30 °C, often hovering at around -15 °C to -25 °C during nighttime and 5 °C to -15 °C during daytime. In January 2014 and 2015 the coldest temperature was -26 °C (each during a short cold snap) while average minimum temperature was -16 °C which was 12 degrees warmer than the Ulaanbaatar average minimum of -28.5 °C (January 2014 and 2015) and identical to the Hohhot average minimum of -16 °C (January 2014 and 2015). The average maximum temperature in January 2015 was 0 °C or the same as Hohhot while overall average January temperature was -9 °C again the same as Hohhot. The warmest temperature of the 10 days above 0 °C in January 2015 was 7 °C which was warmer than Hohhot in which the warmest of the 8 days above 0 °C in January 2015 was 6 °C. Dalanzadgad and Arvaikheer, two other 'mild' cities of Mongolia, experienced identical temperatures although average minimum was marginally warmer at -15 °C each while Dalanzadgad's warmest January day was marginally warmer at 8 °C. Tsetserleg belongs to USDA Plant Hardiness Zone 5.
Ginger milk curd

Ginger milk curd, also known as ginger-juice milk curd, ginger milk pudding or simply ginger milk, is a Chinese hot dessert originated in Shawan Ancient Town, Panyu District, Guangzhou in the Guangdong Province in southern China. The main ingredients are ginger, milk, and sugar. Water buffalo milk is used in the original recipe.
The most important part of the ginger in ginger milk curd is the ginger protease zingipain. This substance with molecular weight of 31 kDa is found with three forms of isoelectric point values around 5.58, 5.40, and 5.22, respectively. The three forms have very similar biochemical behavior, where the optimal proteolytic activity is 40–60 °C (104–140 °F) and maximum clotting activity at 70 °C (158 °F). However, clotting decreases significantly at temperatures of 75 °C (167 °F) or above.
Milk is a substance consisting mainly of milk fat globules and casein micelles in a continuous phase of water, sugar, whey protein and minerals. Casein micelles consist of mainly α(s1)-casein, α(s2)-casein, β-casein, and κ-casein, where hydrophobic α and β-casein are in the inner sub-micelle and hydrophilic κ-casein is in the outer part.
When the milk starts curdling, the curds are small, but as coagulation increases, curd size increases until the milk ends up with a tofu-like structure. When the curdling occurs, the ginger protease cuts open the κ-casein so that the hydrophilic C-terminus and the hydrophobic N-terminus separate. This disrupts the stability of the casein micelle. In the hydrophobic effect, the hydrophobic casein coagulates.
Junket (dessert)

Junket is a milk-based dessert with a jelly texture, made with sweetened milk and rennet, the digestive enzyme that curdles milk. It is usually set in a mould and served cold.
Some similar desserts are ostkaka, blancmange, panna cotta, tavuk göğsü, almond tofu, haupia and tembleque.
To make junket, milk (usually with sugar and vanilla added) is heated to approximately 100°F and the rennet, which has been dissolved in water, is mixed in to cause the milk to set. The dessert is chilled prior to serving. Junket is often served with a sprinkling of grated nutmeg on top.
Junket evolved from an older French dish, jonquet, a dish of renneted cream in which the whey is drained from curdled cream, and the remaining curds are sweetened with sugar.
In medieval England, junket was a food of the nobility made with cream and flavoured with rosewater, spices, and sugar. It started to fall from favour during the Tudor era, being replaced by syllabubs on fashionable banqueting tables, and by the 18th century, had become an everyday food sold in the streets.
For most of the 20th century in the Eastern United States, junket made with milk instead of cream was a preferred food for ill children, mostly due to its sweetness and ease of digestion.
Dorothy Hartley, in her Food in England, has a section on rennet followed by a section on "Junkets, Curds and Whey or Creams". She cites rum as the most common flavouring, and clotted cream as the usual accompaniment. She notes that the practice of heating the milk is a new one; originally, junket was made with milk as it was obtained from the cow, already at body temperature.
The word's etymology is uncertain. It may be related to the Norman jonquette (a kind of cream made with boiled milk, egg yolks, sugar, and caramel), or to the Italian giuncata or directly to the medieval Latin juncata. The first recorded use as a food is in The boke of nurture, folowyng Englondis gise.
The word may also derive from the French jonches, a name for freshly made milk cheese drained in a rush basket, which itself derives from jonquet, the name for such a basket.
Boortsog

Boortsog or boorsok is a type of fried dough food found in the cuisines of Central Asia, Idel-Ural, Mongolia and the Middle East. It is shaped into either triangles or sometimes spheres. The dough consists of flour, yeast, milk, eggs, butter, salt, sugar, and margarine. Tajik boortsog are often decorated with a criss-cross pattern by pressing the bottom of a small strainer on the dough before it is fried.
Boortsog is often eaten as a dessert, with syrup, jam, or honey. They may be thought of as cookies or biscuits; since they are fried, they are sometimes compared to doughnuts. Mongolians and Turkic peoples sometimes dip boortsog in tea. In Central Asia, boorsok is often eaten alongside chorba.
Uštipci (Serbian Cyrillic: Уштипци, pronounced [uʃtɪpt͡sɪ]) are doughnut-like fried dough balls popular in Bosnia and Herzegovina, Croatia, North Macedonia, Serbia, especially in Vojvodina, Srem district and Slovenia where they are known as "miške".
Dough for boortsog ranges in ingredients from a simple dough to a sweeter, crispier dough. For example, a typical Kyrgyz recipe calls for one part butter, seven parts salt water, and six parts milk, along with yeast and flour, while more complex recipes add eggs and sugar. Also, the dough could be made with kaymak.
Boortsog are made by cutting the flattened dough into pieces. While not usually done in Central Asia, these pieces may be bent and knotted into various shapes before being deep fried. This is especially common among Mongolians. The dough is deep-fried golden brown. Mutton fat is traditionally used by Mongolians to give the boortsog extra flavor, but vegetable oil may be substituted.
The biggest (179 kg) boorsok was cooked on April 20, 2014, in Ufa, Russia. 1,006 eggs, 25 kg of sugar, 70 kg of flour, 50 kg of Bashkir honey were used for its preparation. A Guinness record was made in Almaty, on September 7, 2014, during the celebration of Mother's Day, when 856 kilograms of baursaks were cooked in one place in one day. The celebration was held in the form of a culinary battle between teams of mothers-in-law and daughters-in-law. Seven teams participated in the competition.
Ögii nuur, Arkhangai

Ögii Lake (Mongolian: Өгий нуур [ɵg̊íː nʊːɾ]) is a district in the east of Arkhangai Province in central Mongolia, near the confluence of the Tamir and Orkhon rivers. The sum is named after Ögii Lake. The administrative center is located some 100 km from Tsetserleg. In 2009, its population was 3,086.
The district is divided into five bags, which are:
47°40′05″N 102°33′02″E﻿ / ﻿47.66806°N 102.55056°E﻿ / 47.66806; 102.55056
Bulgan, Arkhangai

Bulgan (Mongolian: Булган [pʊ́ɬɢ̊əɴ]) is a district of Arkhangai Province in central Mongolia. As of the 2009 census, its population was 2,434.
The district is divided into four bags, which are:
47°19′07″N 101°06′53″E﻿ / ﻿47.31861°N 101.11472°E﻿ / 47.31861; 101.11472
Arkhangai General Hospital

The Arkhangai General Hospital (Mongolian: Архангай Нэгдсэн эмнэлэг) is a public hospital in Tsetserleg, Arkhangai Province, Mongolia.
The hospital was established in 1979. In 2019, the hospital signed an agreement with Japan for a renovation of the building. In 2023, the new building of the hospital is being constructed. The current old hospital building will be turned into nursing training, research, health care and service complex.
The hospital has a total capacity of more than 200 beds.
Karupuak Sanjai

Karupuak Sanjai atau karipik sanjai adolah pangulekan karupuak nan tabuek dari ubi parancih atau singkong nan disaik tipih taruih digoreang jo diagiah garam sabagai palamak. Kerupuak nan ko sangaik populer sabagai oleh-oleh khas kota Bukitinggi, Sumatera Barat. Karupuak sanjai alah ado sajak tahun 1970-an. Dulu hanyo ado tigo urang nan manjua karupuak sanji di Pasa Ateh, Bukittinggi. Kini alah banyak ditamui panggaleh karupuak sanjai di lua Bukittingi. Bahan-bahan untuak mambuek karupuak sanjai ko tadiri dari ubi parancih, minyak goreng, jo aia.
Karupuak sanjai biasonyo ado tigo macam yaitu :
Sanjai jinih ko indak balado jo indak bagulo (gulo anau atau saka), atau disabuik urang original. Walaupun baitu, karupuak sanjai original ko ado nan sabana tawa, ado nan agak asin (bagaram), ado nan manih (bagulo saketek)
Sanjai jinih ko dicampua jo saka atau gulo anau. Rasonyo manih jo gurih.
Sanjai jinih ko diagiah lado. Walaupun baitu, Sanjai Balado biasonyo rasonyo manih-padeh sabab lado nan diagiah bagulo pulo.
Gulai cancang

Gulai cancang adolah makanan khas Minangkabau, Sumatera Barat nan tabuek dari dagiang jawi atau dagiang kambiang. Gulai cancang ko punyo ciri khas kuahnyo nan pakek jo padeh. Biasonyo dapek ditamui di rumah makan padang. Salain randang, gulai cancang nan paliang acok lo di cari di satiok rumah makan. Gulai cancang khas Minang ko masuak dalam daftar Sup paliang lamak Se-Asia paringkek tigo.
Bahan-bahan nan digunoan untuak mambuek gulai cancang adolah dagiang jawi atau gajebo, santan, daun kunyik, sarai, kapulaga, kayu manih, palo, jo katumba. Bumbu aluihnyo bawang merah, bawang putih, sipadeh jo langkuweh. Sabalun dimasak, dagiang dicuci jo diabuih sampai ampuak, sudah tu dikarek ketek-ketek. Angekan minyak, tumih bumbu aluih hinggo harum. Tambahan sarai, daun limau, langkueh, kapulaga, kayu manih, asam kandih, daun kunyik tumih hinggo bumbu masak. Masuakan dagiang tu aduak hinggo rato, sampai barubah warnanyo. Sudah tu masuakan aia, agiah gulo, garam, kaldu jamur, tutuik pariuak. Sudah tu padiaan hinggo dagiang ampuak. Sasudah dagiang ampuak tuang santan, aduak taruih bia indak pacah santan.
Patty

Patty (dibaco: petti), pado istilah bahaso Inggirih di babarapo nagara ajak Amerika Sarikat, Kanada, Afrika Salatan, Australia, dan Selandia Baru, adolah dagiang giliang dari babagai produk hewani atau produk alternatif dari dagiang nan dibuek pipih dan dicetak, biasonyo babantuak bulek. Dagiang giling tasabuik diolah, dibantuak, dimasak, dan disajian sabagai idangan.
Patty dapek dimakan jo garpu dan pisau ajak makan idangan steak contohnyo Steak Salisbury, tapi biasonyo disajian dalam samacam roti lapih atau sandwich nan disabuik "burger", atau hamburger jiko patty dibuek dari dagiang jawi. Talapeh dari disajian atau indak disajikan dalam sandwich, tarutamo di Inggirih dan Irlandia, di mano istilah "patty" jarang paguno.
Adonan dagiang babantuak sarupo nan indak dibuek dari dagiang jawi dapek jua disabuik "burger": "burger kalkun" atau "burger ikan" dapek dibuek dari dagiang nan dipisahkan sacaro mekanis. Takadang burger dilapih tapuang roti. Patty burger vegetarian dibuek tanpa dagiang, biasonyo dari kedelai, tapi dapek juo dari kacang lainnyo dan kadang-kadang dari sayuran campuaran lainnyo.
Di Irlandia, babarapo restoran makanan lauik salalu manyajian batter burger atau burger baradonan (patty dagiang nan dirandam pado adonan tapuang kudian digoreng) atau burger padeh (patty gurih dibuek jo resep dagiang eksklusif dan rampah-rampah). Iko disajian dalam kantong karateh tahan paneh dan dimakan jo tangan.
Di India, patty dapek marujuak ka isian burger baiak vegetarian (kantang misalnyo) atau non-vegetarian (ayam, dagiang, dan lain-lain), atau idangan pangganti puff pastry manih atau gurih nan marupoan makanan jalanan nan umum di banyak kota di nagara tasabuik.
Jo roti nan diproduksi sacaro massal, bukan hal indak umum untuak manemukannyo jo bantuak nan tacaliak abnormal atau jo perimeter bagalombang. Benjolan ajak alur iko basobok dek masin nan mambantuak roti. Iko digunoan dalam produksi untuak manjago patty salalu konsisten, sahinggo iko indak akan jatuah dari jalua parakitan, dan dapek dimanipulasi dek babagai masin. Dalam kotak patty lainnyo, tusuakan ketek dapek dicaliak di sisi ateh dan bawah patty. Tusukan iko ado untuak alasan nan samo.
In the Mood for Love

In the Mood for Love adolah sabuah film drama Hong Kong tahun 2000 nan ditulis, diproduksi, sarato disutradari dek Wong Kar-wai. Film ko mancaritoan kisah surang laki-laki (Tony Leung) jo padusi (Maggie Cheung) nan disalingkuahi dek pasangan masiang-masiang dan saliang jatuah cinto satu samo lain.
In the Mood for Love diputa buek kali partamo pado Festival Film Cannes 2000. Pado festival itu, film ko dinominasikan untuak Palme d'Or dan Tony Leung mandapek Aktor Terbaik; aktor Hong Kong partamo nan mandapek pangaragoan ko.
Film ko dianggap subagai salah satu film nan paliang rancak supanjang maso dan karya nan utamo dalam sinema Asia. Pado survei tahun 2016 nan diadoan dek BBC, In the Mood for Love tapiliah manjadi film terbaik nan kaduo pado abaik ka-21 dek 177 urang kritikus film dari sarato alam.
Film ko adolah bagian kaduo dari satu tetralogi nan indak rasmi, basamo Days of Being Wild (1990) 2046 (2004), jo Blossoms (2020).
In the Mood for Love mandapek HK$8,663,227 salamo ditayangan di Hong Kong. Pado 2 Februari 2001, film ko mulai tayang di bioskop-bioskop di Amerika Sarikat, dan mandapek $113,280 ($18,880 di tiok bioskop) pado pakan partamo. Film ko salasai tayang di Amerika salapeh mandapek pandapatan kumuah sabanyak $2,738,980. Total pandapatan kumuah laya leba di saluruah dunia mancapai US$12,854,953.
Film ko alah ditabikkan dalam versi DVD jo Blu-ray dek Criterion Collection, nan marilis versi nan alah dipelokkan di Amerika pado tahun 2016.
Di Rotten Tomatoes, In the Mood for Love mandapek rating 90% dari 125 tinjauan. Manuruik situs web tu, film ko adolah sabuah "[drama] romantis nan indak banyak dikataui, manampilan aktor utamo nan baparan elok sacara visual dan manggugah parasaan." Di Metacritic, film ko mandapek nilai 85 dari 100, badasarkan 28 kritikan, manunjuakkan "pujian nan disatujui luas". Roger Ebert dari Chicago Sun-Times maagiahnyo tigo dari ampek bintang dan mamujinyo subagai satu "kisah nan panuah dek cinto nan indak tapanuahi". Elvis Mitchell di The New York Times manyabuiknyo subagai "salah satu film nan paliang elok pado tahun ko". Pter Walker di The Guardian manyabuik film ko subagai film nan paliang inyo suko, dan manggambarannyo sabagai film nan dapek maagiah "refleksi nan manggugah raso pado dasar-dasar kehidupan... bukan sajo satu film tantang cinto, tapi juo tantang pangkhianatan, kasampatan nan tabuang, kenangan, kajamnyo wakatu, kesepian..."
Long pepper

Long pepper (Piper longum), sometimes called Indian long pepper or pippali, is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. Long pepper has a taste similar to, but sweeter and more pungent than, that of its close relative Piper nigrum – from which black, green and white pepper are obtained.
The fruit of the pepper consists of many minuscule fruits – each about the size of a poppy seed – embedded in the surface of a flower spike that closely resembles a hazel tree catkin. Like Piper nigrum, the fruits contain the compound piperine, which contributes to their pungency. Another species of long pepper, Piper retrofractum, is native to Java, Indonesia. The fruits of this plant are often confused with chili peppers, which belong to the genus Capsicum, originally from the Americas.
The oldest known reference to long pepper comes from ancient Indian textbooks of Ayurveda, where its medicinal and dietary uses are described in detail. It reached Greece in the sixth or fifth century BCE, though Hippocrates discussed it as a medicament rather than a spice. Among the Greeks and Romans and prior to the Columbian exchange, long pepper was an important and well-known spice.
The ancient history of long pepper is often interlinked with that of black pepper (Piper nigrum). Theophrastus distinguished the two in his work of botany. The Romans knew of both but their word for pepper usually meant black pepper. Pliny erroneously believed dried black pepper and long pepper came from the same plant.
Round, or black, pepper began to compete with long pepper in Europe from the twelfth century and had displaced it by the fourteenth. The quest for cheaper and more dependable sources of black pepper fueled the Age of Discovery.
After the discovery of the American continents and of chili pepper, called by the Spanish pimiento, employing their word for long pepper, the popularity of long pepper faded away. Chili peppers, some of which, when dried, are similar in shape and taste to long pepper, were easier to grow in a variety of locations more convenient to Europe. Today, long pepper is a rarity in general commerce.
The word pepper itself is derived from the word for long pepper, Tamil word pippali. The plant itself is a native of India. The word pepper in bell pepper, referring to completely different plants under genus Capsicum, is of the same etymology. That usage began in the 16th century.
Though often used in medieval times in spice mixes like "strong powder", long pepper is today a very rare ingredient in European cuisines, but it can still be found in Indian and Nepalese vegetable pickles, some North African spice mixtures, and in Indonesian and Malaysian cooking. It is readily available at Indian grocery stores, where it is usually labeled pippali. Pippali is the main spice of nihari, a popular meat stew from India, originating in the Indian metropolis of Lucknow, and one of the national dishes of Pakistan.