Peru 2007 - Gastronomy - Desserts

 

Technical Details:
Issuing Date: 12 March 2007
Width: 40.00 mm
Height: 30.00 mm
Denomination: 2.50 PEN
Set of 3
Perforations: 13.5 x 13.5
Issuing Authority: Servicios Postales del Peru SA

The image displays a strip of three Peruvian postage stamps featuring traditional desserts.

2.50 PEN - Suspiro de limeña: A sweet, creamy dessert with a soft meringue topping.

2.50 PEN - Picarones: Deep-fried, ring-shaped doughnuts made from squash and sweet potato, covered in a molasses syrup called chancaca.

2.50 PEN - Mazamorra morada: A thick, sweet pudding made from purple corn, fruit, and spices.

Taiwan 2014 Signature Taiwan Delicacies Postage Stamps – Gift Desserts from the Heart

 

Technical Details:
Issue Date: 22 January 2014
Dimension of stamps: 30 mm × 40 mm
Printer: Cardon Enterprise Co., Ltd.
Designer: Up Creative Design and Advertising Corporation
Sheet Composition: 16 ( 4 × 4 )
Print Color: Colorful
Process: Offset
Paper: Phosphorescent stamp paper
Perforation: 13 1/2 × 13


In a follow-up to the 2013 “Signature Taiwan Delicacies Postage Stamps” series – Home Cooked Dishes and Gourmet Snacks – Chunghwa Post will issue another set of four stamps, featuring popular gift-packaged desserts. Each stamp is denominated at NT$5. The designs follow:

1. Pineapple Shortcrust Pastry: The aromatic and soft skin of this pastry is made of shortcrust pastry dough, butter, eggs, and sugar. The filling comes in a wide variety, the most common being white gourd and pineapple jams. This dessert promises a party in the mouth. For the people of Taiwan, the pastry’s popularity transcends time and age.

2. Mochi: Made of glutinous rice, the dessert is savory and chewy. Plain mochi is eaten with a coat of redolent, powdered peanut. Or one can choose mochi with filling, which ranges from red bean, peanut, or sesame pastes, and is ubiquitously delicious. The dessert offers a multiplicity of texture.

3. Sun Cake: The filling of this time-honored pastry comprises maltose, with golden-crispy crusts. The crusts are flaky, rich and exquisite; the maltose, on the other hand, leaves a sweet, addictive aftertaste.

4. Egg Yolk Pastry: The red bean or jujube paste is stuffed with a salty, delectable egg yolk. The filling is then tucked into rich, full-flavored pastry crust. A pinch of sesame is sprinkled on the dessert. The combination of sweetness and saltiness is absolutely ambrosial.

This set of stamps is designed in a horizontal se-tenant format. Between the upper and bottom two rows of the sheetlet is a strip of gutter featuring relative ingredients of the desserts.

Taiwan 2013 - Signature Taiwan Delicacies – Gourmet Snacks

Technical Details:
Issue Date: 16 August 2013
Dimension of stamps:  30 mm × 40 mm
Printer: Cardon Enterprise Co., Ltd.
Designer: Up Creative Design and Advertising Corporation
Sheet Composition: 16 ( 4 × 4 )
Print Color: Colorful
Process: Offset
Paper: Phosphorescent stamp paper
Perforation: 13 1/2 × 13


Following the first set of the "Signature Taiwan Delicacies Postage Stamps" series – Home Cooked Dishes released on January 31, 2013, Chunghwa Post has planned another set of four stamps, featuring Taiwan’s gourmet snacks. Each stamp is denominated at NT$5. The designs follow:

1. Chou Dou Fu (Stinky Tofu): A fermented Dou Fu product, its skin is deep-fried; the soft center has a pillowy texture. Enjoy the dish with the sweet and sour kimchi and relish the unique flavor.

2. Ba Wan (Chinese Meatball): Its skin is made of a gooey dough of sweet potato, rice flour, and tapioca starch. Pork, mushrooms, dried bamboo shoots and other ingredients are stuffed inside. Ba wans made in Changhua and Hsinchu are the most popular.

3. O-A-Chian (Oyster Omelet): Fresh oysters are dropped into a gooey mixture of tapioca and sweet potato starch, and quick-fried with eggs and vegetables. A savory sauce is poured on top of the omelet for an irresistibly mouthwatering taste.

4. Lu Rou Fan (Braised Pork Rice): "Lurou" refers to finely chopped pork, stir-fried with scallion onions, shallot and spices to draw out the fragrance. The pork is then slow-cooked in soy sauce. Sprinkled with braised pork and gravy on plain cooked rice, it is a unique comfort food for everyone. 

This set of stamps is designed in a horizontal se-tenant format; a strip of gutter featuring food ingredients used in these gourmet snacks is inserted between the upper and bottom two rows of the sheetlet.

Taiwan 2013 - Signature Taiwan Delicacies Postage Stamps – Home Cooked Dishes

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Technical Details:
Issue Date: 31 January 2013
Dimension of stamps: 30 mm × 40 mm
Printer: Cardon Enterprise Co., Ltd.
Designer: Up Creative Design and Advertising Corporation
Sheet Composition: 16 ( 4 × 4 )
Print Color: Colorful
Process: Offset
Paper: Phosphorescent stamp paper
Perforation: 13 1/2 × 13

To spotlight the extraordinary diversity of Taiwan’s delicious cuisine, and encourage international gourmands to visit Taiwan for a taste of the island’s culinary delights, Chunghwa Post has planned a series of Signature Taiwan Delicacies Postage Stamps. The first set of four stamps featuring delectable home cooked dishes will be issued on January 31, 2013. Each stamp is denominated at NT$5 apiece. The designs follow:

1. Gong Bao Chicken: Legend has it that this internationally popular dish was the brainchild of Ding Baozhen, a governor of Sichuan during the reign of Guangxu Emperor of Qing Dynasty. The dish, “Gong Bao,” was named after Ding’s official title as guardian of the prince: “Palatial Guardian Ding.” Chicken is the primary ingredient, complemented by peanuts, diced cucumbers, scallion onions, chili pepper and spicy condiments.

2. Mud Crab with Glutinous Rice Cake: This scrumptious dish found its beginning in the Eight Treasure Mud Crab Rice Pudding. The reinvented version is a culinary treat featuring mushrooms, ground pork, dried shrimp and glutinous rice. The luscious, juicy crab meat, and the scrumptious, smooth crab roe set off the texture of the glutinous rice cake.

3. Three-Cup Chicken: The chicken is stewed in an earthenware pot, seasoned with rice wine, soy sauce, basil and chili pepper until the sauces are absorbed by the meat to produce a unique, rich aroma.

4. Hakka Stir-Fry: A majority of ingredients used in Hakka dishes comes from dried foods. Stir-frying is a heavily used technique in Hakka dishes, featuring dried squid, fatty pork, and tofu flavored with the five spices. The ingredients are cut into strips and slices, and stir-fried into a savory dish. The set of stamps are printed in the format of a se-tenant strip. Between the up and down two rows of the sheetlet are gutters depicting relative ingredients of foods.

Taiwan 1999 - Chinese Gourmet Food

Technical Details:
Issue Date: 20 August 1999
Dimension of stamps(mm.) 40x30
Printer: China Color Printing Co.,Inc.,R.O.C.
Designer: Lee Kuang-chi
Sheet composition: 16 ( 4 x 4 )
Print Color: Colorful
Process: Deep etch offset
Paper: Phosphorescent stamp paper
Perforation 111/2 x11


Because of differences in climate, agriculture, lifestyle and customs, there are different kinds of cuisine in different regions of China and quite different culinary cultures. To promote Chinese food internationally, this Directorate is issuing a set of eight stamps, featuring eight great Chinese regional cuisines. All will have denominations of NT$5.00 and be released on August 20, 1999. The Directorate asked some master chefs who work for five-star tourist hotels to cook eight famous dishes. Mr. Lee Kuang-chi then made paintings of them for stamps that were printed by China Color Printing Co., Inc. in color deep-etch offset.

Descriptions of the eight stamps and the regional cuisines they depict follow:

1. Taiwan cuisine: Taiwan cuisine is an off-shoot of Fukien cuisine. Soups abound in Taiwan cuisine. Influenced by Dutch and Japanese food, it incorporates many raw and lightly boiled foods. The stamp features the dish "Peony Lobster."

2. Fukien cuisine: Fukien cuisine puts its stress on seafood. Its steamed seafood is out of the world. The taste of Fukien cuisine is mainly light, sour and sweet. Clear soups are regarded as representative of Fukien cuisine, and the stamp features one "Buddha Jumps the Wall."

3.Cantonese cuisine:Canton has long been a hub of international trade, and its cooking has absorbed the strong points of many different places. The taste is light, fresh, aromatic, sweet, refreshing and tender. The stamp features "Hors d'oeuvres Cantonese."

4. Kiangsu and Chekiang cuisine:This cuisine puts an emphasis on soup broths and heat control. The taste is light but not flat, with thoroughly cooked tender meat that nonetheless holds together and does not lose its original flavors. The stamp features "Dongpo Pork."

5. Shanghai cuisineThis is the most cosmopolitan of all Chinese regional cuisines. Shanghai cuisine uses large amounts of oil and sauce. The flavors of its sauces are rich, and the color of its dishes dark and shiny. The stamp features "Stewed Fish Jaws." 

6. Hunan cuisine:Hunan cuisine tends toward the sour, the spicy and the rich. It uses a lot of oil, and corn starch is often used to thicken soups or sauces. It makes ample use of smoked meats. The cuisine has strong local flavor. The stamp features "Beggar's Chicken."

7. Szechwan cuisine:Vegetables take precedence to meat and fish, and the seasoning it uses is unique-spicy and funky, with lots of Szechwan peppers, hot red oil sauce, dried chili peppers. It's favored by people who have strong tastes. The stamp features "Carp Jumping over the Dragon's Gate."

8. Peking cuisine:Peking was capital during the Jin, Yuan, Ming and Ching dynasties. Great chefs from all over China gathered there during this time, and their mutual interaction resulted in what is known today as Peking cuisine. At once elegant, graceful and regal, it stresses color coordination, shape, taste and nutrition. The stamp features "Peking Duck."

Peru 2009 - Peruvian Gastronomy

Technical Details:
Issuing Date: 03 August 2009
Width: 40.00 mm
Height: 30.00 mm
Denomination: 3.00 PEN
Set of 5
Format: Miniature Sheet of 5 of 5 Designs
Perforations: 13.5 x 13.5
Issuing Authority: Servicios Postales del Peru SA
Printer: Thomas Greg and Sons Peru

This image is a souvenir sheet of Peruvian gastronomy postage stamps issued by Peru. The sheet features images and names of several traditional dishes:

3.00 PEN - Peruvian Gastronomy - Tacacho con cecina: A dish from the Amazon region with fried plantain balls and dried pork.

3.00 PEN - Peruvian Gastronomy - Ocopa: A popular appetizer from Arequipa consisting of boiled potatoes with a creamy sauce made from aji amarillo, cheese, and walnuts.

3.00 PEN - Peruvian Gastronomy - Cebiche de conchas negras: A type of ceviche using black scallops, a delicacy from the northern coast.

3.00 PEN - Peruvian Gastronomy - Picante de papa con cuy frito: A traditional Andean dish of a spicy potato stew served with fried guinea pig.

3.00 PEN - Peruvian Gastronomy - Frejoles con cabrito: A hearty dish of beans with slow-cooked goat meat, typical of northern Peru.