苏菜中英文简介
苏菜中英文简介
江苏菜系：
桂花糖醋蒜 Sweet and Sour Garlic with Sweet Osmanthus 红烧鲥鱼 Braised Reeves Shad with Brown Sauce
砂锅鲥鱼 Stewed Reeves Shad in Marmite
苦瓜鲥鱼 Bitter Mellon and Reeves Shad
冰糖排马面 Braised Pig Head with Rock Sugar
大煮干丝 Boiled Shredded Dry Bean Curd
巴鱼肺汤 Barb Liver Soup
葵花圆子 Braised Streaky Pork in Shape of Sunflower 拆烩野鸭 Braised Mallard Piece
鲍鱼鸡翼 Abalone Chicken Wing
腐皮肉卷 Soya Milk Film Muscle Roll
鸡茸干贝 Chicken Mash Scallop
青鱼甩水 Herring Tail
水晶肴肉 Crystal Trotter
拆骨掌翅 Stewed Chicken Claw and Wing
黄泥煨鸡 Yellow Mud Roasted Chicken
扬州煮干丝 Boiled Yangzhou Dry Bean Curd Slices
扒方肉 Braised Square Streaky Pork
酒蒸全鸡汤 Stewed Whole Chicken Soup with Wine
金钱肉 Thin and Round Pork
芝麻条 Sesame Strip
清汤金钱鱿鱼 Stewed Sleeve-Fish with Yun Ham Slices
清炖狼山鸡 Braised Langshan Hen
虫草炖牛鞭 Steamed Pizzle with Aweto
盐水虾 Salted River Prawns
美炸眉卷 Fried Pork and Chicken Liver Roll
虾米炒黄瓜 Fried Cucumber with Shelled Shrimps
长寿菜 Longevity Dish
锅烧肉 Braised Steaky Pork
拔丝楂糕 Hawthorn Cake in Hot Toffee
五丁鱼圆 Fish Ball with Five Special Ingredients
龙凤腿 Braised Chicken Legs and Shelled Shrimps
醋熘鳜鱼 Briased Mandarin Fish Watered by Sweet and Sour Sauce 白酥鸡 Crisp Chicken in White Sauce
清烩鲈鱼片 Braised Weever
糖醋黄河鲤 Braised Yellow River Carp in Sweet and Sour Sauce 荷叶粉蒸肉 Steamed Streaky Pork with Lotus Leaves
霸王别姬 Braised Turtle with Hen
锅烧野鸭 Fried Mallard
葫芦虾蟹 Shelled Shrimp and Crab in Shape of Calabash
无锡肉骨头 Wuxi Bone Meat
水晶虾饼 Crystal Shrimp Cake
虎皮梳子肉 Tiger-Line Braised Pork in Shape of Comb 爆乌花 Fried Cuttlefish Slices
煮糟青鱼 Boiled Herring with Savory Lees
风鸡斩肉 Stewed Feng Chicken Diamonds
拆烩鲢鱼头 Braised Chub Head
爆氽 Deep-fried Herring
网包鳜鱼 Stewed Mandarin in Lard
砂锅菜核 Braised Greengrocery Heart in Marmite
拌鸡冠肚皮 Deep-fried Pig Tripe
跳竹蛏 Fried Razor Shell
炖菜核 Braised Greengrocery Heart
沛公狗肉 Peigong Dog Meat
佛手海蜇皮 Jellyfish Skin in Shape of Fingered Citron 底松银肺 Stewed Pig Lung Mixed with Jellyfish
白炒刀鱼丝 Fried Saury Slices
彭城鱼丸 Pengcheng Fish Balls
红松鳜鱼 Braised Mandarin Fish Like Korean Pine
蛙式黄鱼 Braised Yellow-Fin Tuna in Shape of Frog
炝虎尾 Quick-Fried Eel Tail
椒雪肉片 Potherb Mustard Pork Slices
刺猬圆子 Hedgepig Balls
金陵盐水鸭 Jinlin Salted Duck
南林香鸭 Nanlin Savory Duck
滑炒虾仁 Fried Shelled Shrimps
如意笋 Braised Bamboo Shoot
美人肝 Duck Liver
鸡茸蛋 Chicken Mash Egg
三鲜脱骨鱼 Fish without Bone
荷花集锦炖 Braised Multiple Materials
松鼠鳜鱼 Braised Mandarin Fish in Shap of Squirrel 龙肝凤脑 Fish Liver and Chicken Brain
白汁鼋量 Stewed Turtle with White Sauce
白汁芦筋 Braised Pig Hoof Tendon
鸡瓜菜 Fried Chicken Breast with Sweet Pickled Melon 糖醋活鲤鱼 Active Carp with Sweet and Sour Sauce
常熟叫化鸡 Yellow Mud Roasted Chicken of Changshu
豆腐丝 Wensi Bean Curd
五味干丝 Five Flavor Diced Bean Curd
涟水鸡糕 Lianshui Chicken Cake
荷叶局鸡 Roasted Fried Chicken with Lotus Leaf
八宝鼋鱼 Braised Turtle with Eight-Treasure
百花酒焖肉 Stewed Pork with Baihua Wine
酱方 Yipin Meat
五柳青鱼 Wuliu Herring
叉烤酥方 Grilled Pord with Fork
灌蟹鱼圆 Crab Powder Fish Ball
金陵圆子 Jinlin Ball
蝴蝶烩鳝 Braised Eel with Pig’Butterfly Bone
甫里鸭羹 Puli Duck Soup
香菜梗炒肚丝 Fried Diced Pig’s Stomach with Caraway Straw 野鸭菜饭 Mallard Rice
烧鸭干丝 Shredded Dried Bean Curd with Braised Duck Fried
夜来香氽鸡片 Deep-Fried Chicken Slices with Evening Primrose 鸡粥菜心 Fried Greengrocery Heart with Chicken Porridge
椒盐塘鱼片 Diced Snakehead Mullet covered by Bunge Prickly Ash and Salt Powder
菊叶玉板 Fried Chrysanthemum with Bamboo Shoot and Ham
桂花糖大栗 Boiled Chestnut with Sweet-scented Osmanthus
鏊锅油鸡 Stewed Chicken in Marmite
八宝酿香瓜 Steamed Muskmelon with Eight-Treasures
白汁回鱼 Hui Fish with White Sauce
酱油嫩鸡 Braised Chicken Poured Soy Sauce
油焐脆皮鸭 Crisp Duck Warmed-up with Oil
莼菜氽塘鱼片 Fried Snakehead Mullet with Water Shield
腐乳汁肉 Braised Pork and Fat Duck
三丝炒鸽松 Fried Pigeon with Three Shreds
炖武鸭 Braised Wu Duck
松子鸡 Braised Hen with Pine Nut Kernel
炖家野 Braised Chicken and Pheasant
芙蓉鸡片 Diced Chicken with Egg White
芦姜炒鸡片 Fried Chicken Slices wiht Ginger
醉蟹清炖鸡 Braised Hen with Drinked Crab
蜜饯捶藕 Steamed Llotus Root with Sweetmeat
淡菜皱纹肉 Braised Pork with Mussel
樱桃肉 Braised Pork on Pig Rib
银丝长鱼 Braised Eel
生麸肉圆 Bran Pig Ham Ball
冬瓜四灵 Stewed White Gourd with Four Materials
杏仁葛粉包 Almond Kudzuvine Root Starch Ball
宿迁猪头肉 Suqian Hog Face
鸡火鱼鲞 Braised Chicken with Dried Yellow-Fin Tuna 白扒猴头 Braised Houtou Mushroom
三套鸭 Three-nested Duck
荷花白嫩鸡 Water Lily Tender Chicken
京葱牛方 Braised Beef with Jing Shallot
八宝鹌鹑 Eight-treasure Quail
炒铁雀头脯 Fried Sparrows
松子肉 Braised Pork with Pine Nut
火腿酥腰 Ham and Pig Kidnet
荷叶粉蒸鸡 Steamed Chicken with lotus Leaf Powder 蛋梅鸡 Braised Chicken
蜜汁火方 Braised Ham with Honey
将军过桥 Braised Snakehead
母油船鸭 Braised Duck (on Boat)
雪花豆腐 Snow Flower Bean Curd
米花鸡丁 Diced Chicken with Rice
清炖鸡孚 Braised Chicken Leg
春笋白拌鸡 Braised Chicken Mixed with Bamboo Shoots 梁溪脆鳝 Liangxi Crisp Eel
香芋烧竹鸡 Braised Common Partridge with Dasheen
清汤火方 Clear Huofang Soup
锅煎鳜鱼 Fried Mandarin Fish with Lard
荷花铁雀 Lotus Sparrow
大烧马鞍桥 Braised Eel and Pork
料烧鸭 Braised Fat Roasted Duck
富春鸡 Fuchun Chicken
酒凝金腿 Steamed Ham with Wine
清蒸刀鱼 Steamed Saury
羊方藏鱼 Fish Wrapped in Mutton
清炖兔子 Braised Rabbit
白汁乳狗 Braised Litle Dog
银芽黄鱼素翅 Mungbean Sprout and Croaker
饼子野鸭 Braised Mallard Pord Cake
镜箱豆腐 Mirror Box Bean Curd
还丝汤 Eel Soup
香炸银鱼 Deep-fried Silvery Curp
冬菇笋炖老豆腐 Braised Bean Curd with Winner Mushroom and Bamboo Shoot
糟扣肉 Steamed Pork with Fragrant Grains
太湖银鱼 Taihu Silver Fish
枣方肉 Steamed Pork with Red Date
豆苗山鸡片 Diced Pheasant with Bean Sprouts
虾仁拉丝蛋 Shrimp and Eggs
麻花野鸡 Pretzel Pheasant
藕粉圆子 Lotus Root Powder Ball
人参珠鸡 Steamed Guinea Bird with Gensing
烤炖鸭子 Stewed Braised Duck
掌上明珠 Pearl in Hand
香炸云雾 Fried Shrimp with Yunwu Tea
五子蒸鸡 Streamed Chicken with Five-Seed
生煎皈鱼 Fried Ban Fish
红烧沙光鱼 Braised Shaguang Fish in Brown Sauce
豆茸酿枇杷 Streamed Loquat with Sweetened Bean Paste 扁大枯酥 Big Crisp
东坡狗肉 Dongpuo Dog Meat
平桥豆腐 Pingqiao Bean Curd
酥桔元 Crisp Orange Pig Fat Meat Ball
黄焖着甲
风蹄 Steamed Trotter
清炖硕鸭 Stewed Big Duck
叉烧野鸡 Barbecued Pheasant
山鸡塌 Saute Pheasant
网油卷 Lard Roll
贡淡炖鸭 Stewed Duck
松子熏肉 Smoked Pork with Pine Nut
酱汁肉 Pork with Sauce
酱汁排骨 Sparerib with Sauce
炒虾蟹 Fried Shrimp and Crab
天下第一菜 No.1 Dish
贵妃鸡 Guifei Chicken
桃仁鸭方 Duck with Peach Kernels
金腿脊梅炖腰酥 Stewed Pig Kidnet with Pork Fillet
仙鹤望金桥 Crane Watching Gold Bridge
英文自我介绍合集(大黄蜂资料大集合)
General Introduction I am a third year master major in automation at Shanghai Jiao Tong University, P. R. China. With tremendous interest in Industrial Engineering, I am writing to apply for acceptance into your Ph.D. graduate program. Education background In 1995, I entered the Nanjing University of Science & Technology (NUST) -- widely considered one of the China?s best engineering schools. During the following undergraduate study, my academic records kept distinguished among the whole department. I was granted First Class Prize every semester,In 1999, I got the privilege to enter the graduate program waived of the admission test. At the period of my graduate study, my overall GPA(3.77/4.0) ranked top 5% in the department. In the second semester, I became teacher assistant that is given to talented and matured students only. This year, I won the Acer Scholarship as the one and only candidate in my department, which is the ultimate accolade for distinguished students endowed by my university. Presently, I am preparing my graduation thesis and trying for the honor of Excellent Graduation Thesis. Research experience and academic activity When a sophomore, I joined the Association of AI Enthusiast and began to narrow down my interest for my future research. With the tool of OpenGL and Matlab, I designed a simulation program for transportation scheduling system. It is now widely used by different research groups in NUST. I assumed and fulfilled a sewage analysis & dispose project for Nanjing sewage treatment plant. This was my first practice to convert a laboratory idea to a commercial product.
艺术美学课程简介(中英文)
艺术美学课程简介 Introduction to the Course of Art Aesthetics 艺术美学课程是哈尔滨工业大学人文学院广播电视编导和广告学专业本科生必修课。共45学时。 Art Aesthetics is a compulsory course for the undergraduate of Broadcasting & TV Directing and Advertising in School of Humanity and Social Science in Harbin Institute of Technology. 45 class hours needed. 本课的内容主要由五个部分组成。绪论。讲授艺术美学的概念、性质和研究对象；艺术美学学科成立的大致过程。第一章，艺术的本质。讲授艺术本质的复杂性；艺术的社会本质、认识本质和审美本质。第二章，艺术的审美形态。讲授西方美学史上崇高与优美、悲剧与喜剧、丑与荒诞等审美形态及其的本质、形态和审美特征；中国艺术史上的中和、气韵、意境等审美形态的内涵、形态及审美特征。第三章，艺术的存在形态。讲授艺术的存在方式；艺术品的层次结构；艺术作品的形态；艺术形态的划分标准以及各类艺术的审美特征。第四章，艺术的创造与接受。讲授艺术家的素质；艺术创作过程；艺术的鉴赏与批评。 This course is consisted of five parts. Introduction: the concepts, characters and research object; the processes of setting up Art Aesthetics discipline. Chapter 1, Essence of Art: introducing complexity of the essence of art, containing the social nature, the cognitive nature and the aesthetic nature. Chapter 2, Aesthetic Forms of Art: introducing the aesthetic forms in Western Aesthetics History, such as loftiness & grace, tragedy & comedy, ugliness & absurdity, etc., and their connotation, forms and characteristics; introducing the aesthetic forms in Chinese Art History, such as neutralization, Qiyun(spirit), artistic conception, etc., and their connotation, forms and characteristics. Chapter 3,
名家资料英文介绍：奥斯卡·王尔德 Oscar Wilde
Oscar Wilde (1854-1900), Irish poet and dramatist whose reputation rests on his comic masterpieces Lady Windermere's Fan温夫人的扇子(1892) and The Importance of Being Earnest认真的重要性(1895). Among Wilde's other best-known works are his only novel The Picture of Dorian Gray多利安?格雷的画像(1891) and his fairy tales especially "The Happy Prince." Wilde was born on October 16, 1854 in Dublin to unconventional parents - his mother Lady Jane Francesca Wilde (1820-96), was a poet and journalist. His father was Sir William Wilde, an Irish antiquarian古物研究者,收集古物者（antiques）, gifted writer, and specialist in diseases of the eye and ear. Wilde studied at Portora Royal School, Enniskillen, County Fermanagh (1864-71), Trinity College, Dublin (1871-74) and Magdalen College, Oxford (1874-78). In 1878 Wilde received his B.A. and in the same year he moved to London. His lifestyle and humorous wit soon made him the spokesman for
八大菜系英文简介
China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Since China's local dishes have their own typical characteristics, generally, Chinese food can be roughly divided into eight regional cuisines, which has been widely accepted around. Certainly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai Cuisine. 中国地域辽阔，民族众多，因此各种中国饮食口味不同，却都味美，令人垂涎。因为中国地方菜肴各具特色，总体来讲，中国饮食可以大致分为八大地方菜系，这种分类已被广为接受。当然，还有其他很多著名的地方菜系，例如北京菜和上海菜。 Shandong Cuisine 山东菜系 Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallot and garlic are usually used as seasonings so Shangdong dishes tastes pungent usually. Soups are given much emphasis in Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Jinan cuisine is adept at deep-frying, grilling, frying and stir-frying while Jiaodong division is famous for cooking seafood with fresh and light taste. 山东菜系，由济南菜系和胶东菜系组成，清淡，不油腻，以其香，鲜，酥，软而闻名。因为使用青葱和大蒜做为调料，山东菜系通常很辣。山东菜系注重汤品。清汤清澈新鲜，而油汤外观厚重，味道浓重。济南菜系擅长炸，烤，煎，炒，而胶东菜系则以其烹饪海鲜的鲜淡而闻名。 Shandong is the birthplace of many famous ancient scholars such as Confucious and Mencius. And much of Shandong cuisine's history is as old as Confucious himself, making it the oldest existing major cuisine in China. But don't expect to gain more wisdom from a fortune cookie at a Shandong restaurant in the West since fortune cookies aren't even indigenous to China. 山东是许多著名学者的故乡，例如孔夫子和孟子。许多山东菜的历史和孔夫子一样悠久，使得山东菜系成为中国现存的最古老的主要菜系之一。但是不要期望在西方国家的山东菜馆里从签饼(中国餐馆的折叠形小饼,内藏有预测运气话语的纸条)获得更多的好运气，因为签饼在中国也不是本土的。 Shandong is a large peninsula surrounded by the sea to the East and the Y ellow River meandering through the center. As a result, seafood is a major component of Shandong cuisine. Shandong's most famous dish is the Sweat and Sour Carp. A truly authentic Sweet and Sour Carp must come from the Y ellow River. But with the current amount of pollution in the Y ellow River, you would be better off if the carp was from elsewhere. Shandong dishes are mainly quick-fried, roasted, stir-fried or deep-fried. The dishes are mainly clear, fresh and fatty, perfect with Shandong's own famous beer, Qingdao Beer
高等数学课程英文简介
Course Syllabuses Course Name Higher Mathematics Course Code Hours&Credits160 & 10 Majors&Minors Science &Technology Majors Faculty of Mathematics and Physics
Higher Mathematics COURSE DESCRIPTION: Prerequisites: satisfactory score on elementary mathematics Corequisites: None Higher Mathematics is designed to serve students majoring in chemical science, computer science and engineering etc. It consists of two parts of a two-semester sequence. The course begins with a rapid review of topics in algebra and trigonometry, which you should be competent in. Part 1, consisting of Chapters 1 to 7, is devoted to single variable differentiation, integration and differential equations. It covers the fundamental concepts and theorems. Part 2, consisting of Chapters 8 to 12, discusses in depth multivariable differentiation, integration, infinite series, vectors and the geometry of space. COURSE OBJECTIVES: Upon completion, students will be able to evaluate limits and continuity, and compute derivatives and integrals of selected functions with single or multivariable, solve some linear differential equations and determine the convergences or divergences of an infinite series. Furthermore, students will be able to utilize the techniques of differentiation and integration together with appropriate technology to solve practical problems and to analyze and communicate results. OUTLINE OF INSTRUCTION: Chapter 1. Functions and Limits Chapter 2. Derivatives and Differentiation Chapter 3. The Mean Value Theorem and Applications of the Derivatives Chapter 4. Indefinite Integrals Chapter 5. Definite Integrals Chapter 6. Applications of Integrals Chapter 7. Differential Equations Chapter 8. vectors and the geometry of space Chapter 9. Multivariable Functions and Theire Derivatives Chapter 10. Multiple Integrals Chapter 11. Integration in Vector Fields Chapter 12. Infinite Series TEACHING METHODS: Lecture
苏菜中英文简介
苏菜中英文简介 江苏菜系： 桂花糖醋蒜 Sweet and Sour Garlic with Sweet Osmanthus 红烧鲥鱼 Braised Reeves Shad with Brown Sauce 砂锅鲥鱼 Stewed Reeves Shad in Marmite 苦瓜鲥鱼 Bitter Mellon and Reeves Shad 冰糖排马面 Braised Pig Head with Rock Sugar 大煮干丝 Boiled Shredded Dry Bean Curd 巴鱼肺汤 Barb Liver Soup 葵花圆子 Braised Streaky Pork in Shape of Sunflower 拆烩野鸭 Braised Mallard Piece 鲍鱼鸡翼 Abalone Chicken Wing 腐皮肉卷 Soya Milk Film Muscle Roll 鸡茸干贝 Chicken Mash Scallop 青鱼甩水 Herring Tail 水晶肴肉 Crystal Trotter 拆骨掌翅 Stewed Chicken Claw and Wing 黄泥煨鸡 Yellow Mud Roasted Chicken 扬州煮干丝 Boiled Yangzhou Dry Bean Curd Slices 扒方肉 Braised Square Streaky Pork 酒蒸全鸡汤 Stewed Whole Chicken Soup with Wine 金钱肉 Thin and Round Pork
芝麻条 Sesame Strip 清汤金钱鱿鱼 Stewed Sleeve-Fish with Yun Ham Slices 清炖狼山鸡 Braised Langshan Hen 虫草炖牛鞭 Steamed Pizzle with Aweto 盐水虾 Salted River Prawns 美炸眉卷 Fried Pork and Chicken Liver Roll 虾米炒黄瓜 Fried Cucumber with Shelled Shrimps 长寿菜 Longevity Dish 锅烧肉 Braised Steaky Pork 拔丝楂糕 Hawthorn Cake in Hot Toffee 五丁鱼圆 Fish Ball with Five Special Ingredients 龙凤腿 Braised Chicken Legs and Shelled Shrimps 醋熘鳜鱼 Briased Mandarin Fish Watered by Sweet and Sour Sauce 白酥鸡 Crisp Chicken in White Sauce 清烩鲈鱼片 Braised Weever 糖醋黄河鲤 Braised Yellow River Carp in Sweet and Sour Sauce 荷叶粉蒸肉 Steamed Streaky Pork with Lotus Leaves 霸王别姬 Braised Turtle with Hen 锅烧野鸭 Fried Mallard 葫芦虾蟹 Shelled Shrimp and Crab in Shape of Calabash 无锡肉骨头 Wuxi Bone Meat 水晶虾饼 Crystal Shrimp Cake
AT89C51英文介绍资料
AT89C51 Description The AT89C51 is a low-power, high-performance CMOS 8-bit microcomputer with 4K bytes of Flash Programmable and Erasable Read Only Memory (PEROM). The device is manufactured using Atmel’s high density nonvolatile memory technology and is compatible with the industry standard MCS-51? instruction-set and pinout. The on-chip Flash allows the program memory to be reprogrammed in-system or by a conventional nonvolatile memory programmer. By combining a versatile 8-bit CPU with Flash on a monolithic chip, the Atmel AT89C51 is a powerful microcomputer which provides a highly flexible and cost effective solution to many embedded control applications. Features ?Compatible with MCS-51? Products ?4K Bytes of In-System Reprogrammable Flash Memory –Endurance: 1,000 Write/Erase Cycles ?Fully Static Operation: 0 Hz to 24 MHz ?Three-Level Program Memory Lock ?128 x 8-Bit Internal RAM ?32 Programmable I/O Lines ?Two 16-Bit Timer/Counters ?Six Interrupt Sources ?Programmable Serial Channel ?Low Power Idle and Power Down Modes The A T89C51 provides the following standard features: 4K bytes of Flash,128 bytes of RAM, 32 I/O lines, two 16-bit timer/counters, a five vector two-level interrupt architecture, a full duplex serial port, on-chip oscillator and clock circuitry. In addition, the AT89C51 is designed with static logic for operation down to zero frequency and supports two software selectable power saving modes. The Idle Mode stops the CPU while allowing the RAM, timer/counters, serial port and interrupt system to continue functioning. The Power-down Mode saves the RAM contents but freezes the oscillator disabling all other chip functions until the next hardware reset.
会计专业课程简介(英文)
Outline of Accounting Essentials of Accounting Content: This course is the basic course of Accounting. The objective of accounting is supplying accounting information, elaborating the theories and the methods of accounting. The content includes: First, the basic theories of accounting, like accounting objective, function of accounting and so on; Second, the essential method of financial accounting calculation, like basic methods of the identification, measuring, recording and reporting; setup of voucher and ledger, double entry, fills in the accounting document and ledger, the cost calculation, prepare the financial reporting and so on. Third, the basic technology of accounting calculation, the end of the period, makes a trial balance sheet and closes account, prepares financial reporting and so on. Object: students majoring accounting References: “Basic Accounting”, the first edition Shanghai Jiaotong University Press in August 2000, the first printing in 2000,WU Jian. “Basic Accounting”, Lixin accounting press, DING Yuansheng. Financial Management Content: The content of this course is necessary fundamental knowledge for accounting and finance. The main content includes: the theoretical framework of corporate finance, Discounted Cash Flow Valuation, Interest Rates and Bond Valuation, Stock Valuation, Net Present Value and other Investment Rules, Making Capital Investment Decisions, Return and Risk: The Capital Asset Pricing Model (CAPM), Risk-Cost of capital and Capital Budgeting, Capital Structure, Dividends and Other Payouts, Short- Term Finance and Planning. Object: students majoring accounting References: “Financial Management”, China financial economic publishing house, The accounting professional and technical qualification examinations leading group office, 2002.10. Financial Accounting Content: This course is one of the core courses of the Accounting Major. Based upon the course of “The Essentials of Accounting”, oriented to the objectives of financial accounting, centered with accounting reporting to outsiders, with the four basic accounting assumptions as prerequisite, with the six accounting elements as basics, this course is mainly on the general transactions and events of enterprises, and the basic theories and methods of the identification, measuring, recording and reporting. Through the
除夕年夜饭菜谱之淮扬菜介绍.doc
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