davidanugraha/M4-RAG huggingface dataset:
आर्द्रा

आर्द्रा भारतीय ज्योतिष में एक नक्षत्र है। संस्कृत भाषा से आए इस नाम का अर्थ होता है "नम"। आर्द्रा से सम्बन्धित हिंदू मिथक बृहस्पति की दूसरी पत्नी तराका के साथ है। तराका एक असुर है जिसे ब्रह्मा द्वारा अखंडनीयता का वरदान मिला हुआ है। आर्द्रा सताइस नक्षत्रों में से एक है। आकाशमंडल में आर्द्रा नक्षत्र छटा है। यह राहू का नक्षत्र है व मिथुन राशि में आता है। आर्द्रा नक्षत्र का स्वामी राहू है व इसकी दशा 18 वर्ष की होती हैं, लेकिन मिथनु राशि पर 5 माह 12 दिन से 18 वर्ष तक चंद्र की स्थितिनुसार दशा जन्म के समय भोगना पड़ती है।
इसके बाद ही ज्ञान के कारक गुरु की दशा लगती है, जो पूरे 16 वर्ष भोगना पड़ती है। किसी भी जातक का जन्म जिस नक्षत्र में होता है। उस नक्षत्र के स्वामी का प्रभाव उसके जीवन पर अवश्य देखा जाता है। आर्द्रा नक्षत्र व मिथुन राशि पर जन्में जातक को राहू व बुध का जीवन भर प्रभाव रहेगा। वहीं गुरु का भी महत्त्व उसके जीवन में देखने को मिलेगा।
इस नक्षत्र में जन्में जातक चंचल स्वभाव के हँसमुख, अभिमानी, दुःख पाने वाले, बुरे विचारों वाले व्यसनी भी होते हैं। राहू की स्थितिनुसार फल भी मिलता है। मेष लग्न हो राहू लग्न में आर्द्रा नक्षत्र का हो तो ऐसा जातक राजनीति में पराक्रमी, चतुर चालक अपने विरोधियों को परास्त करने वाला, शत्रुहंता होता है। ऐसा जातक अत्यन्त कामुक होता है। वृषभ तथा मिथुन का राहू इस लग्न में वाणी से चतुर बनाएगा, शत्रुहंता भी होगा।
१६वीं लोक सभा के सदस्यों की सूची

१६वीं लोक सभा के सदस्यों की सूची राज्यश: इस लेख में दी गयी है। ये सभी सांसद भारतीय संसद की १६वीं लोक सभा के लिए अप्रैल – मई, २०१४ में हुए आम चुनावों में निर्वाचित हुए। इन सांसदों में ५८ प्रतिशत सांसद (३१५ सांसद) ऐसे हैं जो पहली बार लोकसभा के लिए निर्वाचित हुये हैं।
कुंजी: कांग्रेस (2) भाजपा (3) तेरास (10) तेदेपा (16) वाईएसआर कांग्रेस (9) एआईएमआईएम (1) रिक्त (1)
कुंजी: कांग्रेस (2) भाजपा (3) तेरास (10) तेदेपा (16) वाईएसआर कांग्रेस (9) एआईएमआईएम (1)
चन्द्रप्रकाश जोशी (राजनीतिज्ञ)

चन्द्रप्रकाश जोशी एक भारतीय राजनेता हैं। वे राजस्थान भारतीय जनता पार्टी के पूर्व प्रदेशाध्यक्ष तथा चित्तौड़गढ़ लोक सभा निर्वाचन क्षेत्र से 18वीं लोकसभा में भाजपा सांसद हैं।
नागपुर लोक सभा निर्वाचन क्षेत्र

नागपुर लोक सभा निर्वाचन क्षेत्र भारत के महाराष्ट्र राज्य का एक लोक सभा निर्वाचन क्षेत्र है।
वर्तमान में, नागपुर लोकसभा क्षेत्र में छह विधानसभा (विधान सभा) क्षेत्र शामिल हैं। निर्वाचन क्षेत्र संख्या और आरक्षण के साथ ये खंड (यदि कोई हो):
Key
कांग्रेस निर्दलीय ओल इंडिया फारवर्ड ब्लाक कांग्रेस(आई) भाजपा
उप विजेता :
1952: विनायक दांडेकर (सपा), 1962: ऋषभचंद शर्मा (कांग्रेस) 1967: ए बी बर्धन (कम्युनिस्ट), 1971: ऋषभचंद शर्मा (कांग्रेस) 1977: राजभाऊ खोबरागड़े (आरपीआई), 1980: शमराव खोबरागड़े, 1984: शामराव खोबरागड़े (आरपीआई), 1989: अर्जुनदास कुकरेजा (भाजपा) 1991: बनवारीलाल पुरोहित (भाजपा), 1996: कुंडा विजयकर (कांग्रेस), 1998: रमेश मन्त्री (भाजपा), 1999: विनोद गुड्डे-पाटिल (भाजपा) 2004: अटल बहादुर सिंह (भाजपा), 2009: बनवारीलाल पुरोहित (भाजपा) 2014: विलास मुत्तेमवार (कांग्रेस)
2024 Indian general election in Uttar Pradesh

The 2024 Indian general election was held in Uttar Pradesh in seven phases from 19 April to 1 June to elect 80 members of the 18th Lok Sabha, with the results declared on 4 June. Bypolls for Dadraul, Lucknow East, Gainsari, and Duddhi assembly constituencies were held alongside this election.
Uttar Pradesh, along with Bihar and West Bengal, were the only states where the 2024 Indian general election was held in all 7 phases.
All opinion polls and exit polls forecasted a landslide win for the BJP, but the INDIA alliance of SP and INC instead won 43 seats, more than the half parliamentary seat in the state.
The UPPSC police recruitment exam was held on 17 and 18 February. Some candidates and student organisations alleged that other candidates had the question paper 8–12 hours prior to the exam, and that it was available at a price between ₹50,000 (US$603) and ₹200,000 (US$2,413). On 19 February, the UP Police Recruitment Board chairperson Renuka Mishra said that there was no evidence to prove that there was a paper leak before the exam, while simultaneously constituting an internal committee to investigate the allegations. On 23 February, a large number of students protested in Lucknow, questioning the authenticity of the exam and demanding cancellation & re-examination. Another group protested at the UPPSC headquarters at Prayagraj the same day. Congress leader Priyanka Gandhi and Samajwadi Party supremo Akhilesh Yadav tweeted in support of the students' protest, calling for a CBI probe into the incident. Protesting students ran the hashtag #ReExam_RO_ARO on social media. On 24 February, chief minister Yogi Adityanath announced that the exam had been cancelled and a re-exam would be conducted within the next 6 months.
In this election, Samajwadi Party showed stellar performance by winning highest number of seats out of total 80 seats of Lok Sabha in Uttar Pradesh. The party under Akhilesh Yadav relied upon Other Backward Castes and in order to make inroads amongst the non-Yadav OBC communities, it fielded large number of candidates from Kurmi caste as well as from the Maurya-Kushwaha community. It also relied upon Dalit communities such as Pasis. Consequently, in the final result, OBC MPs outnumbered the Forward Caste MPs. Senior Kurmi leaders like Naresh Uttam Patel, Ram Prasad Chaudhary and Lalji Verma were victorious. The controversial MP Ajay Mishra Teni was defeated by Utkarsh Verma. In Jaunpur Lok Sabha constituency, SP's Babu Singh Kushwaha defeated BJP's Kripa Shankar Singh despite the backing of local strongman from Thakur community Dhananjay Singh.
List of National Democratic Alliance candidates in the 2024 Indian general election

This is a list of National Democratic Alliance candidates in the 2024 Indian general election.
BJP (1)
TDP (17) BJP (6) JSP (2)
BJP (2)
BJP (11) AGP (2) UPPL (1)
BJP (17) JD(U) (16) LJP(RV) (5) HAM(S) (1) RLM (1)
BJP (1)
BJP (11)
BJP (2)
BJP (7)
BJP (2)
BJP (26)
BJP (10)
BJP (4)
BJP (2)
BJP (13) AJSU (1)
BJP (25) JD(S) (3)
BJP (16) BDJS (4)
BJP (1)
NCP (1)
BJP (29)
BJP (28) SS (15) NCP (4) RSPS (1)
BJP (1) NPF (1)
NPP (2)
BJP (1)
NDPP (1)
BJP (20)
BJP (1)
BJP (13)
BJP (25)
BJP (1) SKM (1)
BJP (23) PMK (10) TMC(M) (3) AMMK (2) Independent (1)
BJP (17)
BJP (2)
BJP (75) RLD (2) AD(S) (2) SBSP (1)
BJP (5)
BJP (42)
Bharatiya Janata Party – Kerala

Bharatiya Janata Party, Kerala or simply (BJP Kerala) is the state unit of the Bharatiya Janata Party in the Indian state of Kerala. The party's headquarters is located in Thiruvananthapuram. Rajeev Chandrasekhar is currently appointed as the president of BJP Kerala.
The party currently holds 1 seat in the Lok Sabha but 0 seats in the Rajya Sabha from the state, while it does not have any seats in the Kerala Legislative Assembly.
The party won its first ever MLA from Kerala in 2016 when party veteran O. Rajagopal defeated V. Sivankutty of the CPI(M) in Nemom. However, the party lost the Nemom seat in the 2021 election by a narrow margin. The party won its first-ever Lok Sabha MP from the state in 2024 when actor-turned politician Suresh Gopi defeated V. S. Sunil Kumar of the CPI(M) in Thrissur by a margin of 74,686 votes, marking a significant event for the party in Kerala that has historically been dominated by the Communist-led LDF and Congress-led UDF.
List of national presidents of the Bharatiya Janata Party

The National President of the Bharatiya Janata Party is the chief executive authority of the BJP, and fills a number of roles, including chairing meetings of the National Executive of the party and appointing the presidents of party subsidiaries, such its youth wing and farmer's wing. Any candidate for the presidency needs to have been a member of the party for at least 15 years. The president is nominally elected by an electoral college composed of members drawn from the party's National and State councils, but in practice is a consensus choice of senior members of the party. The term of the president is three years long, and individuals may not serve more than two consecutive terms. The president usually does not also hold a post within a government, and party chiefs have resigned the position to assume posts in Cabinet.
After the party's foundation in 1980, Atal Bihari Vajpayee became its first president. He later became the prime minister of India, the only BJP president to serve in that position to date. In 1986, Lal Krishna Advani was sworn in as the party president and has been the longest serving president over three different periods. As of 2022, 11 people have served as the president of the BJP, including Rajnath Singh and Amit Shah who have also served two terms. J. P. Nadda is the most recent president, having been appointed in January 2020.
Mongolian National Progress Party

Mongolian National Progress Party, also translated as Mongolian National Progressive Party and shortened as MNPP (in Mongolian Монголын Үндэсний Дэвшилтэт Нам, shortened as MYДH), was a Mongolian political party established in 1990. Davaadorjiin Ganbold was elected as the first Chairman of the party. In 1992, the party merged with Mongolian Democratic Party (1990) to establish the Mongolian National Democratic Party, which later become one of the founding parties of the current Democratic Party of Mongolia (in Mongolian Ардчилсан нам or Ardchilsan Nam).
蛤蜊蘸醬

蛤蜊蘸醬（英語：Clam dip）是一種以蛤蜊、酸奶油、奶油芝士和佐料（英语：Seasoning）為主要製材的蘸醬和調味料，亦可加入其他食材。此種醬汁一般為冷食，有時以熱食或室溫的狀態食用，可用作為薯片、脆餅、麵包及法式生菜沙拉（英语：crudites）的蘸醬。蛤蜊蘸醬的食譜在1950年代的美國熱門廣播節目首次出现後，紐約市的罐裝蛤肉在24小時內銷售一空。部分公司也以量產方式製造商業版蛤蜊蘸醬，販賣給雜貨店或超級市場的消費者。
在1950年代早期的美國，首次公開播送的蛤蜊蘸醬食譜出現於1933年—1977年間播映、廣受歡迎的知名廣播電視綜藝節目「卡夫音樂廳（英语：Kraft Music Hall）」上，紐約的罐裝蛤蜊在食譜的片段播出24小時之內即告售罄。節目上所採用的蘸醬配方是罐裝碎蛤肉、奶油芝士、檸檬汁、伍斯特醬、大蒜、鹽和胡椒。蛤蜊蘸醬在整個1960年代均風靡美國，而當時的超級市場也可買到預製的加工蛤蜊蘸醬，但當莎莎醬變得更受美國消費者青睞之後，其所得到的歡迎程度也隨之降低。
蛤蜊蘸醬一般以切碎或剁碎的蛤蜊、酸奶油、奶油芝士和數種調味料製作，通常冷著供應，作為薯片、麵包、脆餅或法式生菜沙拉（英语：crudites）的醬汁，擁有綿密的質地和口感。罐頭蛤肉、煮蛤肉、冷凍或生鮮蛤肉均得以拿來製作蘸醬，其中生鮮蛤肉可透過蒸、鍋煮等方式烹調，而罐裝蛤肉無論是先行瀝乾，或是將罐中的液體留下來當食材皆宜。經過冰凍的蘸醬可能會濃稠化，此時即可用罐頭內的汁液加以稀釋，偶爾還會改用牛奶來讓蘸醬變稀。冷凍蘸醬的風味在隔夜放置之後會混合地更徹底，使其更富有味道。煙燻蛤蜊有時也用於蘸醬製程，使菜餚充滿獨特的燻味，蛤肉可以先帶殼煙燻，然後再絞碎。
除上述食材外，蛤蜊蘸醬也能加入額外的材料，如檸檬汁、伍斯特醬、洋蔥、青蔥、蝦夷蔥、蒜或辣醬，並可用食品加工機來進行混合。蛤蜊蘸醬不僅可以常溫食用，還能作為熱食供餐，放到餐爐（英语：chafing dish）裡保溫，加熱版的蘸醬甚至會增添融化的起司。蛤蜊蘸醬上桌時可加到挖空的麵包中，如酸麵包，亦得佐以巴西里葉、青蔥或辣椒粉，用來搭配此種醬料的生菜當中則包括紅椒、胡蘿蔔、蘿蔔、花椰菜等種類。製作好的蛤蜊蘸醬可利用冰箱來保存。
部分公司採量產方式來製造商業版的預製蛤蜊蘸醬，並將之銷售給雜貨店或超級市場的顧客，一般包裝在塑膠盆裡面。已調配好的預製蛤蜊蘸醬亦以商業化製法出產、賣到消費者手中，此類蘸醬產品的包裝內附有脫水酸奶油，用水進行重配。
依1950年代早期「卡夫音樂廳」播出的食譜所製成的蛤蜊蘸醬，每湯匙容量中的營養成分包含71卡路里、1克碳水化合物、5克蛋白質，總重5克的脂肪（當中飽和脂肪為3克）、25毫克膽固醇和136毫克的鈉。
老挝饮食

寮國饮食（寮語：ອາຫານລາວ）指的是對寮国的飲食文化總稱。寮國料理总体上的特点是酸、辣、生，主张清爽并保持食材原味。其受到邻国中国、越南、泰国以及前宗主国法国的影响较大。
寮國地处热带，降雨量充沛，盛产稻米及各类蔬菜水果，河流密布，水产品亦能自给。寮國人的主食通常是糯米，老挝人是世界最常食用糯米的人群。老挝饮食的三大特色是糯米、腊普和青木瓜沙拉，其中腊普被视为老挝国菜，它用剁碎的鸡肉、牛肉、鸭肉、鱼肉、猪肉或蘑菇，混合蔬菜、豆腐、鱼露、青柠汁、蒜末和糯米粉等制成的，使用的肉可以是生肉也可以是熟肉。
寮國菜擅长随意混搭新鲜食材，喜爱辣椒，亦喜爱烘烤、烧烤或烩炒熟食。常用罗勒、薄荷、芫荽、柠檬草等香菜，以植物根茎营造辣苦味，以酸橙汁、箭叶橙汁营造酸味，以鱼汁、鱼露和虾酱营造咸鲜味，以辣椒营造辣味，此外也经常使用鱼露、葱油、花生碎粒调味。主食原料还包括鱼肉、鸡肉、鸭肉、猪肉、牛肉和水牛肉，而蔬菜则主要生食。米线（Khao piak sen）是当地人喜爱的早餐小吃，还会和中式油条（khao-nom khuu）一同食用。甜辣酱面（英语：Khao poon）是常见的一种凉拌面食，上浇甜辣味的椰汁。受到法国殖民的影响，在万象等大城市内的民众流行食用法式面包、三明治并搭配咖啡。老挝人一般是集体用餐。大部分菜肴都需要和糯米饭一同食用，通常是用手抓一团糯米捏成饭团，蘸菜进食。在餐馆聚餐时，习惯上每个人点一道菜，菜肴同时上齐。老挝人通常不关心食品是否温热，也缺乏對食物生熟的关心，而急于进食滚烫的菜肴会被视为无礼。
庆丰包子铺

39°56′02″N 116°22′25″E﻿ / ﻿39.9338567°N 116.3735546°E﻿ / 39.9338567; 116.3735546
庆丰包子铺是中国北京的一家主营包子、炒肝的中式快餐企业，如今隶属北京华天饮食集团公司。庆丰包子铺总部设在北京市西城区新街口南大街178号。
因中国共产党中央委员会总书记习近平曾在2013年到访品尝，故中国网民喜欢用“庆丰”或“习包子”一词来代称习近平。
庆丰包子铺创建于1948年，当时位于西单路口东南角，坐南朝北，初名“万兴居”，是一家普通的小饭馆，经营包子、小吃、米饭、炒菜等等。由于该饭馆出售的包子选料及制作考究，口味地道，故生意红火。1956年公私合营之后，该饭馆专一经营包子。1976年，正式改名为“庆丰包子铺”，主要经营包子、炒肝。1991年，书法家徐柏涛为庆丰包子铺题写了牌匾“庆丰包子铺”。
1999年，由于西单大街开展市政建设，庆丰包子铺拆迁。同年，庆丰包子铺易地在西安门重张。2004年以来，在北京华天饮食集团公司领导下，庆丰包子铺以“品质、清洁、服务、实惠、体验、健康”作为经营理念，经营定位为“老少皆宜，价格适中，贴近百姓，服务工薪”，采取中式快餐连锁加盟的方式，在5年内由3家门店扩张至140余家门店（其中直营店20家，加盟店120家），遍布北京市及河北省三河市燕郊镇等地，成为北京市规模最大的包子快餐连锁企业。2008年底，庆丰包子铺在北京市顺义区投资建设“北京庆丰食品科技研发中心”一期工程，对全部连锁店的食材“统一采购，统一加工，统一储存，统一配送”。
庆丰包子铺先后荣获“北京商业人气品牌”、“中国风味特色餐厅”、“爱国卫生先进单位”、“首都文明服务示范窗口”、“北京市早餐工程示范店”等称号。2023年12月，庆丰被列入“中华老字号”公示名单，2024年2月1日正式入选。
2013年12月28日，中共中央总书记习近平到位于月坛公园以北的庆丰包子铺月坛店就餐，引发社会关注。
2018年，庆丰包子铺的混合所有制改革宣布基本完成。庆丰引入民营资本，增设员工持股，并将进行升级管理，要为上市铺路。2018年8月8日上午，在北京产权交易所，北京华天饮食集团公司、金融街资本运营中心、上海复星高科技（集团）有限公司、员工持股平台等四方股东代表签订北京庆丰餐饮管理有限公司股东协议。根据8日签署的协议，增资完成后，庆丰母公司北京华天饮食集团公司仍为绝对控股方，占比81.58%，上海复星高科技（集团）有限公司占股7%，金融街资本运营中心作为国有资本增资方占股10%，员工持股平台占股1.42%。
2019年7月1日，北京东单庆丰包子铺（张艳丽）涉嫌经营标签、说明书不符合《中华人民共和国食品安全法》规定的食品，被处没收违法所得180元人民币。
自从中共中央總書記习近平亲临庆丰包子铺用餐以来，各路商家也因看准商机搭上顺风车，从2014年起，中国大陆有30多个地方相继出现假冒的庆丰包子铺，包括“庆丰包子香”、“庆丰家”、“新庆丰包子”、“康熙庆丰包子”、“庆丰包子”，这些店铺分布在保定、郑州、鄂尔多斯、西安等地，甚至有稻香村（玉田）食品公司生产的山寨版的“庆丰速冻包子”也进入超市。2014年9月10日，庆丰包子铺召开新闻发布会对近期各地打假情况进行说明，在打假人员的努力下，只有两家被关停，其余照常营业。
家宴

《家宴》（英語：Jia Yan）是东方飞云国际影视制作的一部当代家庭伦理电视连续剧。本剧主打暖心家庭情感牌，将饮食文化与亲情爱情友情相结合，以饮食文化为出发点，围绕冯家十几口人过年过节时的“家宴”这条线索，用轻松诙谐的剧情引出冯家三代人之间的各种酸甜苦辣，体现了大时代背景下普通民众的真实生活现状。2012年11月8日在北京开机拍摄，2013年1月28日杀青，2014年3月19日在北京卫视、江西卫视、广东卫视晚间黄金档同步首播，3月23日起在湖北卫视播出。
必品阁

必品阁（韓語：비비고，英語：Bibigo）是韩国CJ希杰集团旗下的一个国际性连锁餐饮品牌，在中国、美国、新加坡、英国、日本等多个国家拥有连锁店。必品阁的英文名称“Bibigo”是韩语“拌一拌”和英文“To go”（打包带走）拼合一起而成的。艺人PSY是必品阁的形象代言人。
必品阁倡导“新鲜、健康”的饮食文化。其餐饮理念是以韩国传统料理为基础，结合世界各地顾客的口味。2014年必品阁伦敦苏活区店成功入选世界餐饮行业历史悠久的权威鉴定机构米其林出版的《米其林指南》。
必品阁的拌饭很有特点，从米饭到酱料都可以由顾客自行选择。除了拌饭外，必品阁还提供诸如骨董面、韩式炸鸡、什锦火锅、参鸡汤、炒年糕、海鲜葱饼等传统韩国料理。
王学泰

王学泰（1942年12月—2018年1月12日），中国社会科学院文学所研究员、研究生院教授。主要研究方向为中国游民与流民文化。
由于父亲16岁离开家乡山西省清源县（清源县后与徐沟县合并为清徐县），到内蒙古的绥远学织地毯，学成后到北京办厂，全家定居北京。王学泰1942年出生于北京，祖籍山西清源。在北京上学期间，与遇罗克是同学。1964年，王学泰毕业于北京师范学院中文系，1970年在北京房山中学工作。
1975年，因对无产阶级文化大革命和批林批孔有批评言论，王学泰以现行反革命的罪名被判处有期徒刑13年，1975年3月至1978年10月被关押在北京K字楼看守所和北京第一监狱，这段经历被记录在他的著作《监狱琐记》中。
2018年1月12日早晨病逝于北京。
王学泰挖掘了传统士大夫阶层精英文化之外的底层游民文化，关注了中国历史上底层社会中的脱离当时社会秩序的群体，并出版了《中国流民》《游民文化与中国社会》等相关著作。
紅豆飯

紅豆飯是在東亞各國，如中國、日本和朝鲜等地的传统饮食。
红豆饭（朝鮮語：팥밥）是朝鲜的传统饮食，最早記錄於1491年在朝鲜王朝文官姜希孟著作《衿陽雜錄》先農條中，已有記錄使用紅豆及其他穀物來製成獻祭的食品。
赤飯（日语：赤飯／せきはん），是一種日本傳統餐食，多使用紅豆混合米飯製成，11月23日為赤飯之日。
上海人在日常生活中，也常以紅豆與飯一起炊製，由於紅豆被認為可以祛除身體濕氣，因此紅豆飯在上海常在梅雨季時食用。江蘇鹽城大豐一帶在寒食節有吃紅豆飯的傳統習俗。
2015年，中共中央總書記、中國國家主席習近平在西安招待印度总理納倫德拉·莫迪的国宴菜单內即有紅豆飯。
陈坤

陈坤（1976年2月4日—），重庆人，中国大陆演員、歌手，畢業于北京电影学院，以《像雾像雨又像风》、《粉紅女郎》、《金粉世家》等电视剧获得关注，后凭电影《云水谣》、《画皮》获华表奖、百花奖双料影帝，其他電影代表作有《龙门飞甲》、《画皮》、《让子弹飞》、《寻龙诀》、《火锅英雄》等。陳坤與鄧超、劉燁、黃曉明齊名「四大中生」。
陈坤出生于重庆市江北区，幼年时父母离异，家境贫困，和外婆生活，直至11岁才回到母亲身边，和姐姐还有两个弟弟随母亲生活。初中就读重庆市江北区字水中学，高中就读重庆学田塆职业中学，从高中起半工半读，先后任印刷所打字员、酒吧服务员、驻唱歌手，16岁起跟随重庆歌剧院王梅言老师学习声乐，王梅言将其引介给侄女，北京东方歌舞团（现中国国家歌舞团）歌手郭蓉。1995年，在王梅言的鼓励下，陈坤离开重庆，报考东方歌舞团，任独唱歌手。1996年，陈坤离开东方歌舞团，以专业课第一名的成绩考进北京电影学院表演系本科班。
1999年，大学三年级的陈坤陪同女同学白云和孔维去试戏，意外被导演吴子牛相中，在建国50周年的献礼影片《国歌》（1999）中饰演聂耳出道，该片取得了年度票房第四名的成绩。他随后以《像雾像雨又像风》（2001）、《粉紅女郎》（2002）、《金粉世家》（2003）等电视剧走红，并主演了法国导演戴思杰执导的电影《巴尔扎克和小裁缝》（2002），该片提名第61届金球奖最佳外语片，入围第55届戛纳电影节“一种注视”单元。
陈坤凭借《云水谣》（2006）和《画皮》（2008）获华表奖、百花奖双料影帝，随后主演了一系列成功的商业电影，如《让子弹飞》（2010）、《龙门飞甲》（2011）、《画皮II》（2012）、《寻龙诀》 （2015）、《火锅英雄》（2016）。
2018年起，陈坤回归小荧幕，但反响欠佳。《脱身》（2018）和《天盛长歌》（2018）收视低迷，后者被湖南卫视删减后提前下档，《风起陇西》（2021）更成为CCTV8黄金档历史收视倒数第一。
影视之外，陈坤也是歌手，曾发行3张个人专辑《渗透》（2004），《再一次实现》（2006），《谜ME》（2009），第三张专辑由李荣浩制作，两人后在音乐上数次合作。
陈坤2010年与荣信达解约后，成立公司东申童画，后又成立东申空间、东申影业等多家“东申系”公司，业务和项目覆盖了公益、影视、设计、图书、文化经纪、音乐等。2017年，和周迅成立经纪公司东申未来。2020年，舒淇加盟东申未来，成为三位合伙人之一。
陈坤于2011年发起心灵公益项目“行走的力量”，旨在号召人们积极地走出去，在行走中获取正面能量，并将能量传播给他人，让行走成为一种生活方式。2012年陈坤担任联合国儿童基金会中国大使，推广呼吁保护儿童权益；并持续捐助大爱清尘、关爱老兵、大病医保等民间慈善项目。
陈坤于自传《突然就走到西藏》中披露2003年到2007年间曾患忧郁症。
陈坤没有过公开恋情，但曾在《金星秀》称16、17岁时交过一个「她爱我，我不怎么爱她」的女友，他还称更早有一段「未成型」的初恋。
陳坤未婚，但有一子陈尊佑（優優），2002年出生，生母不详。最早提及陳坤兒子的《扬子晚报》在2003年10月的報導中指「陈坤收养了一个遭遗弃的小孩」。2007年，《南都周刊》报道《邻居爆料：陈坤有五岁大私生子 小名叫“优优”》，此後小孩為陳坤親生一說甚囂塵上。陈坤姑父則說：“孩子应该是陈坤弟弟的，那个时候陈渝（即陈坤之弟）还没有结婚，就有了孩子，还没有工作，陈坤和弟弟感情很好，就收养了这孩子。”
演唱會
專輯
单曲
影视插曲
Tianjin cuisine

Tianjin cuisine (Tientsin cuisine), also known as Jin cuisine, refers to the native cooking styles of Tianjin, the largest port city in Northern China. Though heavily influenced by Beijing cuisine, Tianjin cuisine differs by being more focused on seafood. It is categorized by its freshness, saltiness and soft and crispy textures. Cooking methods include grilling, simmering, sautéing and steaming. With more than 300 years of history, the development of the Tianjin cuisine was highly dependent on the diet of boatmen and the salt trades due to its geographical location. Tianjin Food Street is a place where cross-cultural Chinese dishes may be found. Popular dishes include Eight Great Bowls, Four Great Stews, Tianjing goubuli, and Four Winter Delicacies, among others. Eight Great Bowls is a combination of eight different meat dishes. The Four Great Stews refers to a very large number of stews, including chicken, duck, seafood, beef, and mutton. Tianjin also has several famous snack items. Goubuli (狗不理包子) is a classic steamed stuffed bun (baozi) that is well-known throughout China. Guifaxiang (桂发祥麻花) is a traditional brand of mahua (twisted dough sticks).
Tianjin cuisine was officially formed in 1662, when the first of eight most famous restaurants in Tianjin, Ju Qing Xing, was opened to congratulate the enthronement of Kangxi Emperor. In 1860, Tianjin became a treaty port and allowed the influx of foreign investment. Western cuisine has since then been introduced to the Tianjin cuisine. The most typical example is Kiessling's, the first foreign restaurant in Tianjin, founded by German Albert Kiessling.
Today, the Tianjin diet is mainly categorized into Hanmin (Han Chinese) cuisine, Islamic cuisine, Tianjin vegetarian cuisine and local snacks.
One of the most distinctive traits involves Tianjin's higher use of seafood, particularly river fish and shrimp. This is primarily attributed to Tianjin's proximity to the sea. Although Beijing and Tianjin cuisines are both salty in the first taste, the latter contains the additional use of sugar, which results in a distinctive flavor. Those new to the Tianjin cuisine will immediately identify a slightly sweet taste embedded in the savory flavor.
Tianjin cuisine also uses more mutton and less pork in comparison to Beijing cuisine, and in the event of traditional holidays, mutton is a must for holiday dishes. In addition, the vegetables and meat are served separately from the noodles in Tianjin cuisines yet in Beijing, they are served together with the noodles.
Finally, Tianjin cuisines are partially influenced by neighbouring countries such as Russia and Japan. Scholars attribute this to the city's location as a treaty port, making its culture and, by extension, its cuisine more complex than other major Chinese cities such as Beijing.
Nanshi Cuisine Street (南市食品街) holds more than 100 restaurants covering about 40,000 square metres in the area in Tianjin's Heping District. Notable establishments include Zheijiang Restaurant, Da Jin Haiwei, which specializes in seafood, and Erdouyan Fried Cake Shop, a century-old institution known for its rice-powder cakes that are fried in sesame oil.
Xiabu Xiabu

Xiabu Xiabu Catering Management Co., Ltd. or Xiabu Xiabu (Chinese: 呷哺呷哺; pinyin: Xiābǔ Xiābǔ) is a fast food hot pot restaurant chain in China. Its headquarters is in Daxing District, Beijing.
The company was established in 1998.
As of 2008, the company used centralized kitchens, and one hot pot meal at Xiabu Xiabu had a cost of 27 renminbi or $4 U.S. dollars.
In November 2008, Xiabu Xiabu had 53 locations in Beijing. The company planned to have 60 locations by the end of that year.
In 2008, Actis Capital paid $51 million U.S. dollars to acquire a majority stake of Xiabu Xiabu. Actis stated that in a three-year period it wished to increase the number of stores by three times the original number.
In 2012, Actis sold the company to global growth equity firm General Atlantic. Actis intended to be paid $150 million for its sale. In September 2018, the chain lost £145 million in market value after a customer found a dead rat in her soup at an outlet in Weifang.
As of 2012, there were over 300 Xiabu Xiabu restaurants in the cities of Beijing, Shanghai, and Tianjin and the provinces of Hebei, Jiangsu, and Liaoning.
By 2021, there were 1,077 Xiabu Xiabu (and sister brand Coucou) restaurants.
Couscoussier

A couscoussier (Arabic: كسكاس, romanized: kiskās) is a traditional double-chambered food steamer used in North African and Berber cuisine (particularly, the cuisines of Libya, Tunisia, Algeria and Morocco) to cook couscous.
This container is composed of:
The cooking of food (vegetables, meats, broth) inside the lower part of this container, over a low heat, and couscous, is possible provided that the assembly of the two containers is watertight, not allowing the steam thus produced to escape, which is why in general it is necessary to surround the interlocking of the two parts with a strip of cloth soaked in oil and paste (couscous residues) to prevent the loss of steam.
The two interlocking pots, made of either the traditional ceramic, or metal (steel, aluminium or copper). The first, which is the larger one, holds water or soup used to produce steam. The second, the smaller pot, is designed to be placed on top of the first, and has a lid and a perforated floor, so that it holds the couscous in place while allowing the steam to enter and seep through the grains. Once the couscous is steam-cooked, the lower pot may be used to simmer and complete its cooking, in order to serve the prepared dish.
C. J. Obasi

C.J. Obasi (nke a makwaara dị ka "Fiery" ma ọ bụ "The Fiery One") bụ onye ntụzi ihe nkiri Naijiria, onye na-ese ihe na onye nchịkọta akụkọ.
Ihe ngosi izizi ya - ihe nkiri mmefu ego efu Ojuju bidoro na Africa International Film Festival (AFRIFF) na Nọvemba 2014, wee nweta ihe nrite maka “Ihe nkiri Nigeria kacha mma”. O nwetakwara ya ihe nrite Trailblazer of the Year na March 2015, na Africa Magic Viewers’ Choice Awards (AMVCA).
Amụrụ na obere obodo Owerri, Obasi tolitere na-ekiri ihe nkiri egwu egwu Hammer, na-agụ Stephen King novels na na-ekiri fim ya adapted. Site na nwata nke 3, ọ ga-ekiri ihe nkiri kpochapụwo na ndị dike kachasị amasị ya na ndị ọjọọ; na-emegharị ha n'akwụkwọ egwu egwu ejiri aka see
Ka ọ gachara ụlọ akwụkwọ sekọndrị gọọmentị, Owerri, C.J gụrụ sayensị sayensị na Mahadum Nigeria. N'afọ 2012, o hiwere ụlọ ọrụ Fiery Film, ya na nwunye ya, onye na-eme ihe nkiri TV na onye na-eme ihe nkiri, Oge Obasi .
C.J.'s directorial mpụta mbụ bịara na 2014 na Ojuju; ihe nkiri egwu egwu zombie. Emere ihe nkiri a n'ememme dị iche iche gburugburu ụwa, gụnyere mmemme ihe nkiri Pan African na Los Angeles, Shockproof Film na Prague, olu ọhụrụ na nwa Ememe ihe nkiri na New York, Nollywood Week Festival na Paris, Fantasia Film Festival na Montreal, Africa International Film Festival ebe ọ nwetara ihe nrite nke ihe nkiri Nigeria kacha mma na ndị ọzọ; Na-enweta otuto zuru ụwa ọnụ site na mmasị nke ndị nkatọ ama ama n'ụwa niile dịka Todd Brown nke Twitch Film (ugbu a Screen Anarchy), Tambay A. Obenson nke Shadow & Act, na Frank Scheck nke The Hollywood onye nta akụkọ
Ihe nkiri ya nke abụọ, O-Town, ewepụtara na 2015 maka otuto dị oke egwu. Onye na-eme mpụ, O-Town, nke C.J. dekwara, na-akọ akụkọ banyere otu obere obodo mebere mpụ. O-Town sitere na Owerri, ebe amuru C.J.
N'afọ 2018, C.J. duziri mmegharị ihe nkiri nke Nnedi Okorafor's african futuristic short story Hello, Moto. Ihe nkiri dị mkpirikpi, Ndewo, Rain, kpakpando Keira Hewatch dị ka mmiri ozuzo, ọkà mmụta sayensị na amoosu. Na February 2017, Fiery Film Production họọrọ nkenke akụkọ wee malite mmepụta.
O nwere ihe ngosi ụwa ya na International Short Film Festival Oberhausen, na 6 Mee, 2018.
Ọrụ n'ọdịnihu
Na 2016, C.J. mara ọkwa ihe nkiri na-abịanụ aha ya bụ Mami Wata; dabere na akụkọ ifo Afrịka na-ewu ewu na mmụọ mmiri. Onye isi ahụ malitere mkpọsa igwe mmadụ na Indiegogo iji weta nchikota nke $120,000, na-atụ anya na ọ ga-abụ ọdịda 2018 isi ụbọchị mmalite foto.. The mmefu ego ga-ekpuchi mmepụta na post mmepụta ụgwọ. A ga-agba Mami Wata na oji na ọcha.
Nri a na-akpọ Palaver

Palaver sauce maọbụ palava sauce maọbụ plasas bụ ụdị nri a na-erikari n'ọtụtụ ebe na West Afrika, ha gụnyere Ghana, Liberia, Sierra Leone ya nakwazi Obodo Naijiria. Okwu palaver sitere n'asụsụ Portuguese ma ọ pụtara okwu, arụmụka ogologo maọbụ esemokwu. Ọ bụghị ihe doro anya etu nke a si duga n'aha stew ahụ. Otu echiche bụ na ihe ndị na-esi ísì ụtọ e ji mee ihe na stew na-agwakọta ọnụ dị ka olu dị elu na arụmụka. A na-eche na ọ nwere ike ime ka esemokwu dị jụụ, maọbụ na-akpata ya. Aha ndị ọzọ maka nri ahụ gụnyere kontonmire, kentumere, nkontommire na pla'sas.
O nwere ọdịiche dị iche iche nke mpaghara ma nwee ike ịnwe anụ ehi, azụ, shrimp, pepitas, cassava, taro (cocoyam) akwụkwọ, na mmanụ nkwụ. A na-enye ya na osikapa, poteto, garri, fufu maọbụ yam. N'èzí Africa, a na-ejikarị spinach eme ihe dịka ihe na-anọchi anya akwụkwọ ndụ akwụkwọ ndụ ndị ọzọ. A na-akpọ akwụkwọ ndị a na-eme ofe a na Liberia akwụkwọ molokhia ma ọ bụ mulukhiyah.
A na-ebu ụzọ bepụ anụ ahụ n'ime obere iberibe ma sie ya na mmanụ nri n'ime pan, a na-agbakwunye yabasị, ose ya na chilli na pan. Na-esote, a na-agbakwunye azụ, nke a kpọrọ nkụ maọbụ nke a na-ese anwụrụ ọkụ, nke a na'oge gara aga ma bepụ ya. A na-egbubi akwụkwọ nri ma tinye ya n'ime efere nri (akwụkwọ spinach maọbụ akwụkwọ bean, cabbage, kale, okra), ma n'ikpeazụ, a na-awụnye mmiri iji nyere aka na nri na ihe na-esi ísì ụtọ maka itinye ya n'ọkụ. A na-edebe ngwakọta ahụ n'ọkụ dị ala ruo mgbe a na-esi ihe niile ma belata mmiri. Enwere ike iji osikapa ọcha were kee ya.
Mmiri na-agba

A sink bụ ihe dị ka efere maka ịsa ahụ (nke a makwaara dị ka ịsa ákwà na UK), ịsa efere, na ebum n'ụche ndị ọzọ. Ebe a tap-agbanye mmiri nwere teepu (faucet) nke n'enye mmiri ọkụ na mmiri oyi ma nwee ike ịgụnye ihe a g'eji mee ihe maka ịsacha ngwa ngwa. Ha n'agụnyekwa nsị iji wepụ mmiri eji eme ihe; nsị a nwere ike ịgụnye ihe mgbochi na / ma ọ bụ ihe mgbochi. Sinks nwekwara ike ịnwe ihe n'agbanye ncha. A n'etinye ọtụtụ sinks, ọkachasị na kichin, n'akụkụ ma ọ bụ n'ime tebụl.
Mgbe a n'egbochị mmiri, mmadụ g'ejikarị ihe n'ehicha mmiri ma ọ bụ plunger, ọ bụ ezie na ọtụtụ ndị ọkachamara n'arụ ọrụ na plunger g'ewepụ ihe mgbochị ahụ na ihe n'eme ka mmiri ghara ịpụta mmiri (nke a n'akpọkarị "agwọ plumber").
Ebe ịsa ahụ bụ ebe ịsa ahụ e mere na United States na ngwụcha narị afọ nke 18. Ebe ịsa ahụ bụ obere tebụl ebe a na-etinye pitcher na efere miri emi, n'agbaso ọdịnala ndị mba England. Mgbe ụfọdụ, tebụl ahụ nwere oghere ebe nnukwu efere ahụ n'ezu ike, nke dugara n'ime ụlọ nkụ. Site n'ihe dị ka n'afọ 1820 rụọ n'afọ 1900, mmiri ahụ kpọrọ nkụ malitere site na mgbakwunye nke kọbọd osisi nwere olulu e wuru n'elu ya, nke e ji zinc ma ọ bụ ọkpụkpụ kpuchie. Nke a bụ ebe a n'edebe efere ma ọ bụ bọket maka mmiri. A n'agbakwunye splashboards mgbe ụfọdụ na mgbidi azụ, yana shelf na drọva, atụmatụ ndị ọzọ dị mgbagwoju anya n'etinye na kichin.
A n'eji ọtụtụ ihe dị iche iche eme sinks. Ndị a gụnyere: A n'ejikarị ígwè n'enweghị ntụpọ eme ihe na kichin na ngwa azụmahịa n'ihi na ọ n'anọchite ahia ezigbo azụmahịa n'etiti ọnụahịa, ojiji, ogologo oge, na ịdị mfe nke ihicha. A n'eme ọtụtụ sinks na-enweghị nwụọ site na ịdọrọ mpempe ígwè n'enweghị nchara n'elu die. A n'emepụta ụfọdụ sinks miri emi site na ịgbado ọkụ. Ihe n'ekpo ọkụ ma ọ bụ ihe oyi agaghị emebi sinks n'enweghị ntụpọ ma n'eguzogide mmebi site na mmetụ. Otu ihe n'adịghị mma nke ígwè anaghị agba nchara bụ na, ebe ọ bụ na e ji ígwè dị nro mee ha, ha n'abụkarị ndị n'eme mkpọtụ karịa ọtụtụ ihe ndị ọzọ n'eme ka mmiri n'eme, ọ bụ ezie na mmiri n'ekpuchi ihe dị arọ nke ihe n'emebi mkpọtụ n'okpuru mmiri ahụ.
Enamel n'elu ígwè a kpụrụ akpụ bụ ihe a ma ama maka kichin na ụlọ ịsa ahụ. N'ịbụ ndị dị arọ ma n'adịgide adịgide, a pụkwara imepụta sinks ndị a n'ụdị na ụcha dịgasị iche iche. Dị ka ígwè n'enweghị ntụpọ, ha n'eguzogide ihe n'ekpo ọkụ ma ọ bụ n'ajụ oyi, mana ha nwere ike imebi site na mmetụ dị nkọ ma ozugbo a gbajiri elu iko ahụ, ígwè a kpụrụ akpụ n'okpuru g'emebi mgbe niile, n'agbasawanye iko ahụ. Ịsacha ihe siri ike g'eme ka elu ya ghara ịdị mma, n'eduga n'ịchịkọta unyi. Enamel n'elu ígwè bụ ihe yiri ya ma ọ bụghị ihe siri ike na ihe na-adịghị ọnụ ala.
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Usoro mbupụ mmiri

Usoro decontamination (EDS) bụ ngwaọrụ, ma ọ bụ usoro ngwaọrụ, nke e mèrè iji kpochapụ ma ọ bụ mee ka ihe ndị na-arụ ọrụ ma ọ bụ ihe ndị na'Ihe ize ndụ dị ná mmiri nà mmiri. Ụdị ụlọ ọrụ ndị nwéré ike iji EDS gụnyere ụlọ ọgwụ, ụlọ ọrụ nri na ihe ọṅụṅụ, ụlọ nyocha, ụlọ ọrụ nyocha ọrụ ugbo na anụmanụ, ụlọ ọrụ mmepụta ọgwụ, na ụlọ ọrụ gọọmentị ma ọ bụ nke ndị agha. 'ezie, ụlọ ọrụ niile dị na United States of America nké na-emepụta ihe mkpofu mmiri nke Biosafety Level abụọ na n'elu ga-ewepụ ihe mkpofu ha tupu ha awụpụ ya n'ime Usoro nsị ọha na eze. [1] Ihe atụ nke mmiri a na-eme ka ọ dị ọcha na EDS gụnyere mmiri ịsa ahụ site na ụlọ ndị ọrụ na-eme ihe mkpofu, na Mmiri mkpofu site na ịsacha ụlọ anụmanụ na gburu-gburu ụlọ nyocha.
Ọ bụ ezie na a na-emepụta EDS iji mee ka mmiri na-adịghị mmá, ha nwèrè ike n'ọnọdụ ọtụtụ mee ka ihe siri ike nke mmiri na-esi na ya na-ebu. Otú ọ dị, EDS nwèrè ike ịchọ ndị na-egwe ihe iji mebie ihe siri ike tupu ha abanye n'ebe a na-eme ka ọ ghara ịdị ọcha na EDS, na macerating paddles iji kpalie nsị dị na tankị, na-ebelata oyi.
EDS dịgasị ichè nà imewe na ọrụ ha, agbanyeghị ojiji nke kemịkalụ ma ọ bụ okpomọkụ na-eme ihe bụ ihe a na-ahụkarị.
Batch EDS nwèrè ma ọ dịkarịa ala otu tankị sterilisation (nke a makwaara dị ka tankị igbu egbu, ma ọ bụ tankị nri). Tanka sterilisation na-abụkarị arịa jacketed, nke bụ akpa nwèrè mgbidi oghere. Mmiri na-asọba n'ime tankị ahụ ma ọ bụ site na ike ndọda ma ọ bụ na a na-etinye ya n'ime tanki ahụ. Ozugbo tankị ahụ jupụtara na nsị, a na-agafe anwụrụ ọkụ dị elu site na oghere dị na mgbidi nke arịa jaket, na-ebuli okpomọkụ ya karịa otu narị na iri abụọ na otu degrees centigrade. Ozugbo na-eme ka nsị ahụ dị ọkụ ruo ma ọ dịkarịa ala otu narị na iri abụọ na otu degrees centigrade màkà ma ọ dịkwuo ala nkeji irí ato, ihe niile dị ize ndụ n'ime tankị ahụ ga-abụrịrị. N'oge a, ike ndọda ma ọ bụ mmiri nwere ike ịpụ na tankị ahụ.
EDS na-aga n'ihu na-agafe mmiri na-esi na mmiri na-ekpo ọkụ iji mee ka ọ ghara ịdị ọcha. A na-agbanye paịpụ ahụ na-ekpo ọkụ ugboro ugboro iji belata ọnwụ okpomọkụ na ohere achọrọ. Ogologo na oghere nke ọkpọkọ ahụ nwèrè ike ịdịgasị iche ichè, dabere na ọnụego nke nsị ahụ na okpomọkụ nke ọkpọ ahụ na-ekpo ọkụ. Ka okpomọkụ na-ekpo ọkụ na-eme ka ọ ghara ịdị ngwa ngwa, ka okpomọkụ nke ọkpọkọ ahụ na-ekwo ọkụ, ka ọnụego na-aga n'ihu nke EDS na-agafe agafe. Gas sitere n'okike, uzuoku ma ọ bụ ọkụ eletrik nwèrè ike inye okpomọkụ achọrọ màkà sterilisation.
Macon (food)

Macon is a cured and smoked form of mutton. Macon is prepared in a similar manner to bacon, with the meat being either dry cured with large quantities of salt or wet cured with brine and then smoked. The name macon is a portmanteau word of mutton and bacon. In South Africa the term is also used for other bacon substitutes, including ones made from beef.
Generally macon has a light black and yellow color, with the outer edges being a darker pink. Macon looks and feels similar to bacon. It would more commonly be found in a thin sliced form used in sandwiches, or as a smaller cut slice topping on a pizza.
It is also used as a bacon substitute for religious groups such as Jews and Muslims, whose faith does not allow the consumption of pork.
Local macon production has been practiced for centuries in Scotland. It was mass-produced in the United Kingdom during World War II when rationing was instituted. Scottish lawyer and politician Frederick Alexander Macquisten, was the first to suggest mass production of macon. "If the Parliamentary Secretary to the Minister of Food will consult with any farmer's wife in Perthshire, she will show him how to cure it," he informed the House of Commons. This led to its popular name Macon's bacon.
Kanin at patani

Ang kanin at patani ay isang popular na pagkain sa buong Amerikang Latino at Turkiya.
Madalas binubuo ang pagkaing ito ng kanin na sinamahan ng mga kayumanggi, pula, o itim na patani (madalas ang Phaseolus vulgaris o Vigna unguiculata) at pinapalasahan sa iba't ibang pamamaraan. Ang bawat rehyon ay may sari-sariling pagtatangi. Sa Brasil, halimbawa, mas popular ang mga itim na patani sa Rio de Janeiro, Rio Grande do Sul, at Santa Catarina, habang ginagamit lang ito sa mga feijoada sa mga ibang bahagi ng bansa. Ang pinagdalubhasaan ng Bagong Orléans na red beans and rice ay madalas sinasamahan sa gilid ng tinapang longganisa o pinritong pork chop. Sa Turkiya, Dry beans and Rice ay Pangunahin na Sinasamahan sa Lamb Shank.
Sa maraming pook, ang kanin at patani ay madalas ihinahanda nang magkatabi sa halip na pinag-iisang-halo. Kahit ano pa man, itinuturing silang ulam o side dish upang samahan ang isang ulam ng karne o manok. Ipinapatong minsan ang karne o iba pang mga sangkap sa kanin at patani o kaya (di-gaano kadalas) pinag-iisang halo.
Ang lathalaing ito na tungkol sa Pagkain ay isang usbong. Makatutulong ka sa Wikipedia sa pagpapalawig nito.
Tokwa

Ang tokwa (Ingles: tofu, soy bean cake) ay isang hilaw o piniritong pagkaing na gawa sa mula sa kinultang balatong – mga buto ng halamang ginagamit sa paggawa ng sawsawang toyo. Kapag dumaan sa paraan ng permentasyon o pagpapaasim ang tokwa, tinatawag itong tahure. Tinatawag naman na taho, ang malambot na uri nito. Mayroong banayad na lasa ang tokwa, kung kaya ginagamit ito sa mga lutuing malasa at matamis. Kadalasan itong tinitimplahan o minamarinada upang umangkop sa lutuin at mga lasa nito, at dahil parang espongha ito, sinisipsip din nito ang mga lasa.
Sa nutrisyon, mababa ang kalorya ng tokwa, habang naglalaman ng medyo malaking halaga ng protina. Mataas din ito sa bakal at maari din na mayroong mataas na kalsyo o magnesyo depende sa mga sangkap na pangkulta (e.g. calcium chloride, calcium sulfate, magnesium sulfate) na ginawa sa pagmamanupaktura.
Nagmula ang pagkaing ito sa mga Tsino na ginagawa na nila simula pa noong 2,000 nang nakalipas. Tradisyunal na sangkap ito sa mga lutuin sa Indonesia, Hapon, Korea, Vietnam, Singapore, Thailand, at Pilipinas. Sa makabagong Kanluraning pagluluto, kadalasang tinuturing ang tokwa bilang kapalit ng karne.
Rawon

Ang rawon (Javae: ꦫꦮꦺꦴꦤ꧀) ay isang sabaw na Indones na may karneng baka. Ang rawon, mula sa Silangang Java, ay gumagamit ng itim na keluak bilang pangunahing panimpla, na ibinibigay ang isang madilim na kulay at lasa ng nuwes sa sabaw.
Ang sabaw ay gawa sa isang giniling ng bawang, sibuyas (lalo na A. cepa), keluak, luya, lumbang, luyang-dilaw, siling-pula, at asin, at iginigisa sa langis. Tapos ang halong iginigisa ay ibinubuhos sa karneng-bakang pinakukuluan na may mas karneng-bakang tinatadtad.
Ang lemongrass, galangal, bay leaf, kalpe, at asukal ay idinadagdag bilang mga panimpla. Ang espesyal na madilim o itim na kulay ng rawon ay mula sa keluak bilang pangunahing espesya. Ang sabaw ay kalimitang inaadornohan ng berdeng sibuyas at A. copa na ipiniprito, at inihahain kasama ang kanin. Ang ibang mga topping ay sumasaklaw ng balatong, itlog na maalat, krupuk, at paayap.
Ang rawon ay isa sa mga pinakalumang kilalang putahe sa lutuing Habanes. Tinukoy bilang rarawwan sa isang sinaunang inskripsiyong Habanes na Taji (901 AD) mula sa panahon ng Kahariang Mataram.
May iba't ibang baryante ng rawon. Pinakapopular ang rawon mula sa Surabaya. Ang isang bersyong tinatawag rawon setan ("rawong Satanas") ay ibinebenta bilang isang pagkaing panggabi sa mga warung bukas sa pagitan ng hatinggabi at liwayway (daw oras ng mga diyablo, cf. Ing. witching hour).
Sa lutuing Balines, ang ramon ay walang keluak, kaya ang kulay ay kayumanggi imbes na itim. At saka, dahil kalimitang Hindu ang mga Balines, madalas na kumakain sila ng karneng baboy imbes na karneng baka.
Ang lathalaing ito na tungkol sa Indonesia at Pagkain ay isang usbong. Makatutulong ka sa Wikipedia sa pagpapalawig nito.
Idiyoma

Ang isang sawikain o idyoma ay isang pagpapahayag na ang kahulugan ay hindi komposisyunal — sa ibang salita, hindi binubuo ng tumpak na kahulugan ang mga kanya-kanyang salita na nabuo. Ito ay di-tuwirang pagbibigay kahulugan at pagpapakita ng kaisipan at kaugalian ng isang lugar.
Isa rin itong parirala o ekspresyon na tipikal na pinapakita ang patalinghaga, di-literal na kahulugan na nakakabit sa parirala; subalit may ilang parirala ang nagiging idiyomang patalinghaga habang pinapanatili ang literal na kahulugan ng parirala. Inuuri bilang wikang pormulado, ang patalinghagang kahulugan ng idiyoma ay iba mula sa literal na kahulugan. Madalas nagkakaroon ng idiyoma sa lahat ng wika; sa Ingles pa lamang, mayroon nang tinatayang dalawampu't limang milyong ekspresong idiyomatiko.
Pig's ear (food)

Pig's ear, as food for human consumption, is the cooked ear of pig. It is found in several cuisines around the world.
In Bulgaria, a pig's ear is used as an appetizer for beer or wine. It is first boiled and then grilled with lemon, soy sauce, salt, and ground pepper.
In Chinese cuisine, pig's ear is often an appetizer or a side dish, called zhū ěr duo (豬耳朵 "pig's ear"), often abbreviated to zhū ěr (豬耳). In some regions, pig's ears are known as ceng ceng cui (层层脆 "layers of crunch"). It can be first boiled or stewed, and then sliced thin, served with soy sauce, or spiced with chili paste. When cooked, the outer texture is gelatinous, akin to tofu, and the center cartilage is crunchy. Pig's ear can be eaten warm or cold.
In Cantonese cuisine, it is another ingredient used in lou mei (braised dishes). The emphasis is on using all edible parts of the pig. Pig's ears (and lou mei in general) are not considered as delicacies.
In the Philippines, the dish known as Sisig may sometimes use pig ears together with the animal's tail and cheeks as part of its ingredients.
Pig's ear, known in Lithuania as kiaulės ausis, is served either smoked and cut into thin strips as a beer snack, or boiled whole and served as the main dish with horseradish and fresh vegetables or pickles.
In Okinawan cuisine, the pig's ear is called mimigaa (ミミガー). It is prepared by boiling or pickling and is served with vinegar or in the form of sashimi (sliced raw meat). The entirety of the pig's face is also eaten in Okinawa, where it is known as chiragaa (チラガー).
In Spanish cuisine, pig's ear is served fried or grilled as Oreja de Cerdo, one of the tapas snacks, or boiled in many variants of stew and cocido.
In Portuguese cuisine, pig's ear is served boiled and then roasted, with garlic and fresh coriander as Orelha de Porco de Coentrada.
In Thai cuisine, pig's ears are used for many different dishes, amongst others in the northern Thai dish called chin som mok (fermented sliced pig's ears grilled in a banana leaf) and in yam hu mu (a Thai salad made with sliced, boiled pig's ears).
Pig's ears are a part of the soul food cuisine, which originated among African-Americans in the southern United States.
"Pig's ears" is also a regional colloquial name for a boiled pastry. A dough similar to pie crust is rolled out and then cut into large circles (typically 3-inches in diameter). A sweet fruit filling, or a savoury cheese filling, is placed in the centre. The pastry is folded over and then sealed with the tines of a fork. The "pig's ears" are boiled until they are done, and eaten while they are warm. They can also be "finished" after boiling by baking, deep frying or pan frying; often with powdered sugar sprinkled over them.
Livermush is a pork product that is common in Western North Carolina prepared using pig livers, pig's ears and snouts, cornmeal and spices.
In Vietnamese cuisine, pig's ear is thinly sliced and mixed with roasted, finely-ground rice flour. It can either be eaten on its own or wrapped with herbs in rice paper, served with Vietnamese dipping sauce.
In some countries, pig's ears are used as dog treats and are commonly available from pet shops.
Congo Grille

Congo Grille is a chain of family restaurants in the Philippines named for its African jungle-themed interiors. In contrast to the decor, the cuisine is predominantly Filipino with a smidgen of Western and Chinese foods. The restaurant is also popularly known as The Sisig King for its recent achievements in a food feast celebrating the favorite Filipino dish. The chain has plans to build stores overseas, especially in the United States.
Congo Grille was established in 1999 by Kenneth Sytin and his brothers. That year, the business had as many as 13,000 customers a month and was dubbed "the fastest growing grill in town." In 2006, Congo Grille participated in the Annual Sisig Festival held in Angeles City. Their pork sisig and two other sisig dishes won first prizes in the major categories.
The restaurant operates based on three concepts; a Philippine restaurant in an air conditioned environment, food without monosodium glutamate, and a mascot (an ape in a safari outfit) for entertaining youngsters. Congo Grille was opened for franchising in 2008.
The first franchised-operated store opened at the Araneta Center in 2009.
In 2007, Congo Grille, along with other companies, organized a party to feed 407 children of low-income families in the city of Valenzuela. This was part of a program dealing with nationwide hunger.
Two years later, they teamed up with local television network GMA in feeding low-income individuals. Workers of the restaurant chain offered meals to 300 people in Quezon City, its birthplace. Toys and other collectibles were also donated.
Livermush

Livermush is a Southern United States pork food product prepared using pig liver, parts of pig heads, cornmeal and spices. It is a regional dish that is common in Western North Carolina. It is typically consumed as a breakfast and lunch food. It has been suggested that livermush derives from scrapple. By law in North Carolina, the product must consist of at least 30% pig liver. Several festivals exist in North Carolina that are dedicated to the food.
Though sometimes considered the same as liver pudding, livermush generally contains more cornmeal and is coarser in texture. It is generally prepared using a different recipe than for liver pudding.
Livermush is composed of pig liver, pig head parts such as snouts and ears, cornmeal and seasonings. It is commonly spiced with pepper and sage. The meat ingredients are all cooked and then ground, after which the cornmeal and seasoning is added. The final mixture is formed into blocks which are then refrigerated. It typically has a low fat content and a high protein content.
It is a regional cuisine that is commonly found in the western part of North Carolina, as well as being noticeably present in central North Carolina. It is also consumed in other parts of the state, and is available in some areas in other states as well, such as Georgia, Virginia and areas in Florida. Livermush is mass-produced in Shelby, North Carolina by two meat packing companies, Jenkins Foods and Mack’s Liver Mush and Meat Co., who distribute it to various states.
It is cooked by cutting a slice off of a premade loaf and frying it. At breakfast it is served alongside grits and eggs. For lunch it can be made into a sandwich with mayonnaise, grape jelly or mustard, either fried, or left cold. As livermush's popularity has risen, it has appeared as an ingredient in dishes such as omelettes and pizzas.
It has been suggested that livermush derives from scrapple, and likely originated from German settlers who traveled south through the Appalachian Mountains in the 1700s. These German immigrants ate pon hoss, a spiced pork and buckwheat mixture that evolved into livermush. Livermush became popular in factory towns, where workers needed affordable, premade food. In the 1930s and 1940s, a five-pound portion of livermush cost around 10 cents. The dish experienced a resurgence during the Great Depression.
Today, by law in North Carolina, genuine livermush must consist of at least 30% pig liver.
Shelby, North Carolina hosts an annual Livermush Exposition, which began in 1987 to celebrate the unique delicacy. In that year the Cleveland County Commissioners and the Shelby City Council passed resolutions proclaiming that "livermush is the most delicious, most economical and most versatile of meats." Other towns in North Carolina that have livermush festivals include Drexel and Marion.
Travel photography

Travel photography is a genre of photography that may involve the documentation of an area's landscape, people, cultures, customs, and history. The Photographic Society of America defines a travel photo as an image that expresses the feeling of a time and place, portrays a land, its people, or a culture in its natural state, and has no geographical limitations.
Travel photography as a genre is one of the most open in terms of the subjects it covers. Many travel photographers specialize in a particular aspect of photography such as travel portraits, landscape or documentary photography as well as shooting all aspects of travel. Much of today's Travel Photography style is derived from early work in Magazines such as National Geographic magazine from photographers such as Steve McCurry. This genre of photography entails shooting a wide variety of subjects under varied available conditions, e.g. low light photography indoors, available ambient light photography for exteriors of buildings and monuments, shooting on the streets where sometimes conditions may be hostile, capturing moments which rarely recur, capturing the magic of light while shooting landscapes, etc.
As travel has become more accessible, more and more, the genre is opening up to amateurs and professionals alike. Amateur Travel photography is often shared through sites like Flickr, 500px and 1x. Travel photography, unlike other genres like fashion, product, or food photography, is still an underestimated and relatively less monetized genre, though the challenges faced by travel photographers are a lot greater than some of the genres where the light and other shooting conditions may be controllable. Traditionally travel photographers earned money through Stock photography, magazine assignments, and commercial projects. Nowadays, the stock photography market has collapsed and more and more photographers are using more innovative methods of earning a living such as through blogging, public speaking, commercial projects, and teaching.
Besides the travel publications like National Geographic Traveler, Conde Nast Traveler, etc., the demand for this genre exists in industries like Travel, Photo Education, etc. Many travel photographers today are leading photo-tours through companies, utilizing their knowledge of unique travel locations, experience of working as professional photographers and using this to help travel enthusiasts take great travel images during their trips. Many others are doubling up as educators in the field of ambient light photography. Some of them are doing assignments which intrinsically use their strengths, e.g. shooting exteriors or interiors of buildings for architects and interior designers. Photographers like Steve McCurry are often commissioned to shoot commercial advertising work using their skills from travel and documentary photograph.
Early practitioners include Francis Bedford, George Bridges, Maxime Du Camp, Solomon Nunes Carvalho, Francis Frith and James Ricalton.
Олон Улсын Сансрын Станц

Олон Улсын Сансрын Станц (Англи: International Space Station, ISS)-ыг сансарт байнгын судалгаа шинжилгээ явуулах зорилгоор 1998 оны 11 сараас эхлэн тойрог замд угсран байгуулж олон улсын сансарын байгууллагууд хамтран ашиглаж шинжлэх ухааны хөгжилд чухал хувь нэмрийг оруулж байна. Энэ байгууламжийг дэлхийн олон орнуудын сансарын төвүүд хамтран ашигладгаас НАСА, ЕСА, JAXA, CSA, Роскосмос гэсэн байгууллагууд гол үүргийг хүлээн ажилладаг. Станц дэлхийгээс 420 км өндөрт 27700 км/ц хурдтайгаар хоногт дэлхийг 15,8 удаа тойрдог, 450 тонн жинтэй, 108м х 73м х 20м хэмжээтэй. 2000 оны 11-р сарын 2-оос Олон Улсын Сансрын Станц (ОУСС)-д анхны баг байнга оршин сууж эхэлсэн байна. ОУСС-ын байнгын оршин суугч хүмүүсийн амьдралын нөхцлийг хангахын тулд хэдэн сар тутамд дэлхийгээс сэлбэг, хоол, ус, нисгэгчидийн нөөц хувцас зэргийг зөөврийн хөлгөөр хангадаг үүнд Орсын Союз, Прогресс; Европын Автомат Тээврийн хөлөг, Н-ll; АНУ-ын Луу, Сигнус хөлгүүдийг ашигладаг. 2011 оноос Шаттл хөлгүүд бүгд ашиглалтаас гарсантай холбогдуулан зөвхөн Союз хөлгөөр сансарын нисгэгчидийг ОУСС руу зөөвөрлөж байна.
ОУСС нь дэлхий дээр хийх боломжгүй олон мянган төрлийн шинжлэх ухааны судалгаа шинжилгээг жингүйдлийн орчинд хийх боломж олгодгоороо шинжлэх ухааны маш чухал орчин ба туршилтын төв болдог. Гол хийгддэг судалгаанд нь астрабиологи, одон орон, хүн судлал буюу сансарын анагаах судалгаа, физикийн судалгааны салбарууд, материалын судалгаа, сансарын цаг агаар, дэлхийн цаг агаарын судалгааны ажилууд ордог. Дэлхий дээрх эрдэмтэд станц дээрх оршин суугчидын бүх эрүүл мэндийн мэдээллийг минут бүрт ажиглаж хянаж тэдний эрүүл мэндийг хамгаалахын хажуугаар шинжлэх ухааны судалгааг хийдэг.
ОУСС нь хүн ажиллаж амьдрах олон өрөө тасалгаанууд болон тоног төхөөрөмжүүд байрладаг хэсгүүдээс бүрддэг.