Traditional Chinese Cantonese Cuisine at A Michelin 1-star Restaurant

Roasted Suckling Pig

Deep-fried Frog Legs and Chinese Ham

Stir-fried Shrimp with Egg

Sweet and Sour Pork Ribs

Steamed Patty of Pork and Aged Mandarin Peel

Stir-fried Shark’s Fin and Egg

Steamed Rice with Pork and Vegetables Wrapped in Lotus Leaf

Dessert – Deep-fried Sweet Glutinous Rice Flour Balls

The Restaurant – Guo Fu Lou, Hong Kong

Character Bento

Rorupanna Charaben

The Character – Rorupanna (ロールパンナ)

UK Government Calls Antibiotic Resistance A Catastrophic Threat

Apocalyptic scenario may be looming if we don’t act now, say experts

Their warning comes as the Chief Medical Officer launches the UK’s Antimicrobial Resistance Strategy and Action Plan, reflecting the need for a clear change in our understanding of and response to antimicrobial resistance by the public, NHS and government.

Current estimates suggest that antibiotic resistance is a relatively cheap problem, they write, but such estimates do not take account of the fact that antimicrobial medicines are integral to modern healthcare. For example, antibiotics are given as standard to patients undergoing surgery, to women delivering by caesarean section, and to those having cancer treatment.

“From cradle to grave, antimicrobials have become pivotal in safeguarding the overall health of human societies,” they write.

Although it is difficult to forecast the likely economic burden of resistance, they believe that even the highest current cost estimates “provide false reassurance” and this may mean that inadequate attention and resources are devoted to resolving the problem.

For example, current infection rates for patients undergoing hip replacement are 0.5-2%, so most patients recover without infection, and those who have an infection have it successfully treated. But the authors estimate that, without antibiotics, the rate of postoperative infection could be 40-50% and about 30% of those with an infection could die.

While they recognise that this is a simplistic analysis, they say “we use it as an example to illustrate and provoke, to emphasise the point that infection rates and their consequences in terms of health service costs and human health may be unimaginable.”

A change in culture and action is needed to plan for a future with more antibiotic resistance, they conclude. “Waiting for the burden to become substantial before taking action may mean waiting until it is too late. Rather than see expenditure on antimicrobial policies as a cost, we should think of it as an insurance policy against a catastrophe; albeit one which we hope will never happen.”

Professors Anthony Kessel and Mike Sharland say the new UK Five Year Antimicrobial Resistance Strategy and Action Plan “represents an important step in both recognising and responding to this significant threat.”

The problems are global and the terminology complex, but the importance is clear, they write. “A fundamental standard of the NHS should include basic high quality routine infection control and clinical care, as noted by the Francis inquiry. These standards of care are crucial to the prevention and control of all healthcare associated infections, including multi-drug resistant Gram negative bacteria.”

Source: BMJ (pdf)

Read more ….

‘We Have a Limited Window of Opportunity’: CDC Warns of Resistance ‘Nightmare’ ….

Szechuan-style King Oyster Mushroom

Ingredients

300 g king oyster mushroom
1 tbsp chili soybean
1 tbsp chopped ginger
3 tbsp chopped garlic
10 tbsp chopped green onion

Sauce

3 tbsp sugar
3 tbsp rice vinegar
1 tbsp light soy sauce
1/3 tbsp cornstarch

Method

  1. Cut mushroom into 3/8″ thick slices. Rub with some salt to soften mushroom. Set aside for 30 minutes. Rinse and drain.
  2. Mix sauce ingredients in a small bowl.
  3. Heat 2 tbsp oil in a wok. Sauté chili soybean, ginger and garlic until fragrant. Add mushroom and stir-fry for 2 to 3 minutes. Mix in sauce ingredients. Toss and cook until sauce boils and thickens. Add green onion and toss to combine. Remove and serve hot.

Source: Hong Kong magazine

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