电液压气动期末复重点知识考试抄
．填空题（空1分20分）
1．真空度值会超＿＿＿气压
2．＿＿＿＿＿＿假想液体称理想液体
3．重力作静止液体等压面族＿＿＿面
4．理想液体伯努利方程中三项分＿＿＿＿＿＿三者常数
5．溢流阀＿＿压力保持恒定减压阀＿＿压力保持恒定
6．节流调速回路＿＿损失＿＿＿损失效率低
7．液压马达容积效率＿＿流量＿＿流量值
8．调速阀＿＿阀＿＿阀串联构成
9．齿轮泵泄漏三条途径：（1）＿＿泄漏（2）＿＿泄漏（3）＿＿泄漏
10．Ma＜1气体流动称＿＿流动Ma＞1＿＿流动
二．选择题（题4分20分）
1．液压泵总效率表达式（ ）式中ηV泵容积效率ηm泵机械效率
A． B．
C． D．
2．单杆活塞式液压缸差动连接定量泵输出流量20 lmin杆腔进油量（ ）
A．20 lmin B．30 lmin C．40 lmin D．50 lmin
3．圆中液流流动状态表达式雷诺数( )
A． B． C． D．
4．容积调速回路中恒功率调速回路( )组成
A．定量液压泵变量液压马达 B．变量液压泵定量液压马达
C．变量液压泵节流阀 D．变量液压泵液压缸
5．消声器通( )方法降低排气速度达降低噪声目
A．减阻尼减排气截面积 B．减阻尼增排气截面积
C．增阻尼减排气截面积 D．增阻尼增排气截面积
三．画图题(题10分20分)
1．双液压泵供油回路中1低压流量泵2高压流量泵
(1) 虚线框填入正确元件连接油路（框2分）
(2) 简述该油源工作原理（4分）
2．画出节流阀进油路节流阀调速回路速度(υ)－负载（FL）特性曲线分析泵载力FLmax回路效率ηC
四．计算题（题15分30分）
1． 图示液压回路中已知液压缸面积A1A3100cm2A2A450cm2负载F114000NF24250N单阀开启压力pk015Mpa节流阀压降Δpγ02Mpa试求：
（1）ABC点压力少？（9分）
（2）液压缸速度υ135cms υ24cms求缸输入流量（6分）
2．液压马达排量qM250mlr入口压力98MPa出口压力049MPa总效率ηM＝09容积效率ηVM＝092输入流量22 Lmin求：
（1） 液压马达输出转矩
（2） 液压马达输出转速
五．分析题（10分）
图示回路实现快进－工进（1）－工进（2）－快退－停止动作循环回路工进（1）速度工进（2）快：υ工进>υ工进二试说明工作原理列出电磁铁动作序表
模拟试题
．填空题
1．1
2．粘性压缩
3．水
4．压力位动
5．入口出口
6．节流溢流
7．理实际
8．减压节流
9．轴间隙径间隙啮合处
10．亚声速超声速
二．选择题
1．C
2．C
3．D
4．A
5．B
三．画图题
1．（1）
（２）系统快速运动时油路压力低序阀关闭二泵合流供油系统速度低油路压力时序阀开低压流量泵卸荷高压流量系统供油
2．
承载力：
回路效率：
四．计算题
1．（1）列缸1力衡方程
列缸2力衡方程
(2) 缸1
2．解：
液压马达输出转矩
液压马达输出转速
五．分析题
1YA3YA带电
快进：泵→3位4通阀左位→缸杆腔杆腔回油→液控单阀1→3位4通阀左位→缸杆腔差动连接实现快进
3YA断电4YA带电：
工进：进油杆腔回油径→调速阀A→液压单阀2→油箱实现调速
1YA带电4YA断电
二工进：进油变杆腔回油→调速阀A→调速阀B→油箱调速阀B调速应B开口A阀
1YA断电2YA通电
快退：泵→3位4通阀右位→液控单阀1→缸杆腔 回油缸杆腔→3位4通阀右位→油箱
2YA断电
原位
模拟试题二
．判断题（请题（）正确画√错误画×号题2分20分）
1．液体体积模量越液体抵抗压缩力越强（ ）
2．负相压力称真空度（ ）
3．液体中点压力速度时间变化液体作恒定流动（ ）
4．单作式双作式叶片泵做变量泵（ ）
5．单杆活塞式液压缸差动连接提高活塞运动速度输出推力增（ ）
6．液控单阀普通单阀样允许油液方流动允许反倒流（ ）
7．旁油路节流调速回路节流功率损失没溢流功率损失（ ）
8．容积调速回路定量液压泵液压缸（定量液压马达）组成调速回路（ ）
9．液压气压系统流体做工作介质二者完全相（ ）
10．信号－动作线图法（简称X－D线图法）种行程程序控制设计方法（ ）
二．填空题（空2分20分）
1．液压系统分成四部分源装置＿＿＿元件＿＿＿元件辅助元件
2．液压技术中压力流量积＿＿＿
3．液体道中流动存＿＿＿压力损失＿＿＿压力损失
4．液压泵理流量＿＿＿＿＿＿积
5．气流达超声速流动道截面形状必须先＿＿＿＿＿＿
6．气动元件中定值器种高精度＿＿＿阀
三．选择题（题4分20分）
1．水力直径式（ ）计算式中A－通流截面面积X－湿周
A． B．
C． D．
2．真空度计算式（ ）
A．真空度＝气压力＋绝压力 B．真空度＝绝压力－气压力
C．真空度＝气压力－绝压力 D．真空度＝绝压力－表压力
3．三位换阀中位实现液压泵卸荷（ ）
A． B．
C． D．
4．容积－节流调速回路（ ）组成
A．变量泵定量马达 B．定量泵变量马达
C．定量泵节流阀 D．变量泵节流阀
5．Pυn常数变程气体状态方程等温程应（ ）
A．n0p常数 B．n＝∞υ＝常数
C．n＝1pυ＝常数 D．n＝∞pυ＝常数
四．画图题（10分)
画出实现三级调压基回路分析工作原理
五．计算题（题15分30分）
1．某轴柱塞泵理流量58Lmin输出压力10MPa转速容积效率＝09机械效率＝09
求：（1）泵实际流量
（2）需驱动电机功率
2．泵油箱吸油图示已知泵流量Q＝32Lmin吸油直径d＝25mm泵吸入口距油面高h＝500mm滤网压力损失Δp＝01x10 Pa油液密度ρ＝900kgm 油运动粘度γ＝20x10 ms
试求：泵吸油处真空度
． 判断题
1√
2√
3×
4×
5×
6×
7√
8×
9×
10√
二． 填空题
1控制 执行
2功率
3程 局部
4排量转速
5收缩 扩
6减压
三． 选择题
1．B 2．C 3．D 4．D 5．C
四． 画图题
分析：图示状态阀1调试系统压力1YA带电阀3调试系统压力2YA带电阀2调试系统压力阀32调试压力<阀1阀3阀2限制
五． 计算题
1．解：（1）泵实际流量Q p
（2）驱动电机功率P
2．解：（1）求中流速
（2）驱动电机功率P
（3）列I－I Ⅱ－Ⅱ 断面伯努力方程
（4）真空度
请您删容O(∩_∩)O谢谢2015年中央电期末复考试抄全电期末考试必备抄电考试必抄After earning his spurs in the kitchens of The Westin The Sheraton Sens on the Bund and a sprinkling of other topnotch venues Simpson Lu fi nally got the chance to become his own boss in November 2010 Sort of The Shanghaiborn chef might not actually own California Pizza Kitchen (CPK) but he is in sole charge of both kitchen and frontof house at this Sinan Mansions＇stalwart It’s certainly a responsibility to be the head chef and then to have to manage the rest of the restaurant as well the 31yearold tells Enjoy Shanghai In hotels for example these jobs are strictly demarcated so it’s a great opportunity to learn how a business operates across the board It was a task that management back in sunny California evidently felt he was ready for and a vote of confi dence from a company that to date has opened 250 outlets in 11 countries And for added pressure the Shanghai branch was also CPK’s China debut For sure it was a big step and unlike all their other Asia operations that are franchises they decided to manage it directly to begin with says Simpson Two years ago a private franchisee took over the lease but the links to CPK headquarters are still strong with a mainlandbased ＇brand ambassador’ on hand to ensure the business adheres to its ethos of creating innovative hearthbaked pizzas a slice of PR blurb that Simpson insists lives up to the hype They are very innovative he says The problem with most fast food places is that they use the same sauce on every pizza and just change the toppings Every one of our 16 pizza sauces is a unique recipe that has been formulated to complement the toppings perfectly The largely local customer base evidently agrees and on Saturday and Sunday at least the place is teeming The kidseatforfree policy at weekends is undoubtedly a big draw as well as is the spacious secondfl oor layout overlooked by a canopy of green from Fuxing Park over the road The company is also focusing on increasing brand recognition and in recent years has taken part in outside events such as the regular California Week Still the sta are honest enough to admit that business could be better as good in fact as in CPK’s second outlet in the popular Kerry Parkside shopping mall in Pudong Sinan Mansions has really struggled to get the number of visitors that were envisaged when it first opened and it hasn’t been easy for any of the tenants here adds Simpson We’re planning a third outlet in the city in 2015 and we will probably choose a shopping mall again because of the better foot traffic The tearooms once frequented by Coco Chanel and Marcel Proust are upping sticks and coming to Shanghai Xu Junqian visits the Parisian outpost with sweet treats One thing the centuryold Parisian tearoom Angelina has shown is that legendary fashion designer Coco Chanel not only had style and glamor but also boasted great taste in food pastries in particular One of the most popular tearooms in Paris Angelina is famous for having once been frequented by celebrities such as Chanel and writer Marcel Proust Now Angelina has packed up its French ambience efficient service and beautiful comforting desserts and flown them to Shanghai At the flagship dinein and takeout space in Shanghai everything mimics the original tearoom designed from the beginning of the 20th century in Paris the height of Belle Epoque The paintings on the wall for example are exactly the same as the one that depicts the landscape of southern France the hometown of the owner and the small tables are intentional imitations of the ones that Coco Chanel once sat at every afternoon for hot chocolate The famous hot chocolate known as L’Africain is a luxurious mixture of four types of cocoa beans imported from Africa blended in Paris and then shipped to Shanghai It’s sinfully sweet rich and thick as if putting a bar of melting chocolate directly on the tongue and the fresh whipped cream on the side makes a light but equally gratifying contrast It is also sold in glass bottles as takeaway The signature MontBlanc chestnut cake consists of three parts the pureed chestnut on top the vanilla cream like stuffing and the meringue as base Get all three layers in one scoop not only for the different textures but also various flavors of sweetness The dessert has maintained its popularity for a century even in a country like France perhaps the world’s most competitive place for desserts A much overlooked pairing is the ParisNew York choux pastry and N226 chocolate flavored tea The choux pastry is a mouthful of airy pecanflavored whipped cream while the tea a blend of black teas from China and Ceylon cocoa and rose petals offers a more subtle fragrance of flowers and chocolate Ordering these two items featuring a muted sweetness makes it easier for you to fit into your little black dress Breakfast brunch lunch and light supper are also served at the tearoom a hub of many cultures and takes in a mix of different styles of French cuisines according to the management team The semicooked foie gras terrine is seductive and deceptive It’s generously served at the size and shape of a toast while the actual brioche toast is baked into a curved slice dipped with fig chutney The flavor however is honest strong smooth and sublime And you don’t actually need the toast for crunchiness This is the season for high teas with dainty cups of fine china and little pastries that appeal to both visual and physical appetites But there is one high tea with a difference and Pauline D Loh finds out just exactly why it is special Earl Grey tea and macarons are all very well for the crucial recuperative break inbetween intensive bouts of holiday season shopping And for those who prefer savory to sweet there is still the selection of classic Chinese snacks called dim sum to satisfy and satiate High tea is a meal to eat with eye and mouth an inbetween indulgence that should be light enough not to spoil dinner but sufficiently robust to take the edge off the hunger that strikes hours after lunch The afternoon tea special at ShangXi at the Four Seasons Hotel Pudong has just the right elements It is a pampering meal with touches of luxury that make the high tea session a treat in itself Whole baby abalones are braised and then topped on a shortcrust pastry shell a sort of Chinese version of the Western volauvent but classier Even classier is the dim sum staple shrimp dumpling or hargow upgraded with the addition of slivers of midnight dark truffles This is a master touch and chef Simon Choi who presides unchallenged at ShangXi has scored a winner again Sweet prawns and aromatic truffles — what’s not to love His masterful craftsmanship is exhibited in yet another pastry — a sweet pastry that is shaped to look like a walnut but which you can put straight into the mouth It crumbles immediately and the slightly sweet nutty morsel is so easy to eat you’ll probably reach straight for another My favorite is the dessert that goes by the name yangzhi ganlu or ambrosia from the gods The hotel calls it chilled mango cream with sago pomelo and bird’s nest – made with ingredients that resonate with every female soul It does taste like ambrosia with the sweetsour fragrance of the mango forming the first layer of taste and sensation and the pomelo sacs and sago pearls providing the tactile contrast The bird’s nest — it’s the ingredient that gilds the lily since it is supposed to nourish and nurture a perfect complexion For those unfamiliar with this exotic ingredient the bird’s nest is not a bundle of twigs but is instead the dried secretion that cave swifts use to build their nest Technically it’s bird saliva but the Chinese believe that it has collagenboosting properties essential to beauty To me it just tastes good adding a slight gelatinous crunch to the back of the teeth There is also a baked mushroom puff pastry that includes the highly prized Matsutake or pine mushroom You also get a choice of teas but I strongly recommend the aged Pu’er from Yunnan province It is a mellow tea that will go perfectly with the rich little nuggets and will warm you up on a cold afternoon Incidentally the general guide is green tea such as Longjing or Dragonwell for the hot season semifermented teas like Wulong or Iron Buddha for autumn and more warming teas like Pu’er for winter The ShangXi afternoon tea costs 228 yuan (37) per person and 388 yuan for the more opule
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．填空题（空1分20分）
1．真空度值会超＿＿＿气压
2．＿＿＿＿＿＿假想液体称理想液体
3．重力作静止液体等压面族＿＿＿面
4．理想液体伯努利方程中三项分＿＿＿＿＿＿三者常数
5．溢流阀＿＿压力保持恒定减压阀＿＿压力保持恒定
6．节流调速回路＿＿损失＿＿＿损失效率低
7．液压马达容积效率＿＿流量＿＿流量值
8．调速阀＿＿阀＿＿阀串联构成
9．齿轮泵泄漏三条途径：（1）＿＿泄漏（2）＿＿泄漏（3）＿＿泄漏
10．Ma＜1气体流动称＿＿流动Ma＞1＿＿流动
二．选择题（题4分20分）
1．液压泵总效率表达式（ ）式中ηV泵容积效率ηm泵机械效率
A． B．
C． D．
2．单杆活塞式液压缸差动连接定量泵输出流量20 lmin杆腔进油量（ ）
A．20 lmin B．30 lmin C．40 lmin D．50 lmin
3．圆中液流流动状态表达式雷诺数( )
A． B． C． D．
4．容积调速回路中恒功率调速回路( )组成
A．定量液压泵变量液压马达 B．变量液压泵定量液压马达
C．变量液压泵节流阀 D．变量液压泵液压缸
5．消声器通( )方法降低排气速度达降低噪声目
A．减阻尼减排气截面积 B．减阻尼增排气截面积
C．增阻尼减排气截面积 D．增阻尼增排气截面积
三．画图题(题10分20分)
1．双液压泵供油回路中1低压流量泵2高压流量泵
(1) 虚线框填入正确元件连接油路（框2分）
(2) 简述该油源工作原理（4分）
2．画出节流阀进油路节流阀调速回路速度(υ)－负载（FL）特性曲线分析泵载力FLmax回路效率ηC
四．计算题（题15分30分）
1． 图示液压回路中已知液压缸面积A1A3100cm2A2A450cm2负载F114000NF24250N单阀开启压力pk015Mpa节流阀压降Δpγ02Mpa试求：
（1）ABC点压力少？（9分）
（2）液压缸速度υ135cms υ24cms求缸输入流量（6分）
2．液压马达排量qM250mlr入口压力98MPa出口压力049MPa总效率ηM＝09容积效率ηVM＝092输入流量22 Lmin求：
（1） 液压马达输出转矩
（2） 液压马达输出转速
五．分析题（10分）
图示回路实现快进－工进（1）－工进（2）－快退－停止动作循环回路工进（1）速度工进（2）快：υ工进>υ工进二试说明工作原理列出电磁铁动作序表
模拟试题
．填空题
1．1
2．粘性压缩
3．水
4．压力位动
5．入口出口
6．节流溢流
7．理实际
8．减压节流
9．轴间隙径间隙啮合处
10．亚声速超声速
二．选择题
1．C
2．C
3．D
4．A
5．B
三．画图题
1．（1）
（２）系统快速运动时油路压力低序阀关闭二泵合流供油系统速度低油路压力时序阀开低压流量泵卸荷高压流量系统供油
2．
承载力：
回路效率：
四．计算题
1．（1）列缸1力衡方程
列缸2力衡方程
(2) 缸1
2．解：
液压马达输出转矩
液压马达输出转速
五．分析题
1YA3YA带电
快进：泵→3位4通阀左位→缸杆腔杆腔回油→液控单阀1→3位4通阀左位→缸杆腔差动连接实现快进
3YA断电4YA带电：
工进：进油杆腔回油径→调速阀A→液压单阀2→油箱实现调速
1YA带电4YA断电
二工进：进油变杆腔回油→调速阀A→调速阀B→油箱调速阀B调速应B开口A阀
1YA断电2YA通电
快退：泵→3位4通阀右位→液控单阀1→缸杆腔 回油缸杆腔→3位4通阀右位→油箱
2YA断电
原位
模拟试题二
．判断题（请题（）正确画√错误画×号题2分20分）
1．液体体积模量越液体抵抗压缩力越强（ ）
2．负相压力称真空度（ ）
3．液体中点压力速度时间变化液体作恒定流动（ ）
4．单作式双作式叶片泵做变量泵（ ）
5．单杆活塞式液压缸差动连接提高活塞运动速度输出推力增（ ）
6．液控单阀普通单阀样允许油液方流动允许反倒流（ ）
7．旁油路节流调速回路节流功率损失没溢流功率损失（ ）
8．容积调速回路定量液压泵液压缸（定量液压马达）组成调速回路（ ）
9．液压气压系统流体做工作介质二者完全相（ ）
10．信号－动作线图法（简称X－D线图法）种行程程序控制设计方法（ ）
二．填空题（空2分20分）
1．液压系统分成四部分源装置＿＿＿元件＿＿＿元件辅助元件
2．液压技术中压力流量积＿＿＿
3．液体道中流动存＿＿＿压力损失＿＿＿压力损失
4．液压泵理流量＿＿＿＿＿＿积
5．气流达超声速流动道截面形状必须先＿＿＿＿＿＿
6．气动元件中定值器种高精度＿＿＿阀
三．选择题（题4分20分）
1．水力直径式（ ）计算式中A－通流截面面积X－湿周
A． B．
C． D．
2．真空度计算式（ ）
A．真空度＝气压力＋绝压力 B．真空度＝绝压力－气压力
C．真空度＝气压力－绝压力 D．真空度＝绝压力－表压力
3．三位换阀中位实现液压泵卸荷（ ）
A． B．
C． D．
4．容积－节流调速回路（ ）组成
A．变量泵定量马达 B．定量泵变量马达
C．定量泵节流阀 D．变量泵节流阀
5．Pυn常数变程气体状态方程等温程应（ ）
A．n0p常数 B．n＝∞υ＝常数
C．n＝1pυ＝常数 D．n＝∞pυ＝常数
四．画图题（10分)
画出实现三级调压基回路分析工作原理
五．计算题（题15分30分）
1．某轴柱塞泵理流量58Lmin输出压力10MPa转速容积效率＝09机械效率＝09
求：（1）泵实际流量
（2）需驱动电机功率
2．泵油箱吸油图示已知泵流量Q＝32Lmin吸油直径d＝25mm泵吸入口距油面高h＝500mm滤网压力损失Δp＝01x10 Pa油液密度ρ＝900kgm 油运动粘度γ＝20x10 ms
试求：泵吸油处真空度
． 判断题
1√
2√
3×
4×
5×
6×
7√
8×
9×
10√
二． 填空题
1控制 执行
2功率
3程 局部
4排量转速
5收缩 扩
6减压
三． 选择题
1．B 2．C 3．D 4．D 5．C
四． 画图题
分析：图示状态阀1调试系统压力1YA带电阀3调试系统压力2YA带电阀2调试系统压力阀32调试压力<阀1阀3阀2限制
五． 计算题
1．解：（1）泵实际流量Q p
（2）驱动电机功率P
2．解：（1）求中流速
（2）驱动电机功率P
（3）列I－I Ⅱ－Ⅱ 断面伯努力方程
（4）真空度
请您删容O(∩_∩)O谢谢2015年中央电期末复考试抄全电期末考试必备抄电考试必抄After earning his spurs in the kitchens of The Westin The Sheraton Sens on the Bund and a sprinkling of other topnotch venues Simpson Lu fi nally got the chance to become his own boss in November 2010 Sort of The Shanghaiborn chef might not actually own California Pizza Kitchen (CPK) but he is in sole charge of both kitchen and frontof house at this Sinan Mansions＇stalwart It’s certainly a responsibility to be the head chef and then to have to manage the rest of the restaurant as well the 31yearold tells Enjoy Shanghai In hotels for example these jobs are strictly demarcated so it’s a great opportunity to learn how a business operates across the board It was a task that management back in sunny California evidently felt he was ready for and a vote of confi dence from a company that to date has opened 250 outlets in 11 countries And for added pressure the Shanghai branch was also CPK’s China debut For sure it was a big step and unlike all their other Asia operations that are franchises they decided to manage it directly to begin with says Simpson Two years ago a private franchisee took over the lease but the links to CPK headquarters are still strong with a mainlandbased ＇brand ambassador’ on hand to ensure the business adheres to its ethos of creating innovative hearthbaked pizzas a slice of PR blurb that Simpson insists lives up to the hype They are very innovative he says The problem with most fast food places is that they use the same sauce on every pizza and just change the toppings Every one of our 16 pizza sauces is a unique recipe that has been formulated to complement the toppings perfectly The largely local customer base evidently agrees and on Saturday and Sunday at least the place is teeming The kidseatforfree policy at weekends is undoubtedly a big draw as well as is the spacious secondfl oor layout overlooked by a canopy of green from Fuxing Park over the road The company is also focusing on increasing brand recognition and in recent years has taken part in outside events such as the regular California Week Still the sta are honest enough to admit that business could be better as good in fact as in CPK’s second outlet in the popular Kerry Parkside shopping mall in Pudong Sinan Mansions has really struggled to get the number of visitors that were envisaged when it first opened and it hasn’t been easy for any of the tenants here adds Simpson We’re planning a third outlet in the city in 2015 and we will probably choose a shopping mall again because of the better foot traffic The tearooms once frequented by Coco Chanel and Marcel Proust are upping sticks and coming to Shanghai Xu Junqian visits the Parisian outpost with sweet treats One thing the centuryold Parisian tearoom Angelina has shown is that legendary fashion designer Coco Chanel not only had style and glamor but also boasted great taste in food pastries in particular One of the most popular tearooms in Paris Angelina is famous for having once been frequented by celebrities such as Chanel and writer Marcel Proust Now Angelina has packed up its French ambience efficient service and beautiful comforting desserts and flown them to Shanghai At the flagship dinein and takeout space in Shanghai everything mimics the original tearoom designed from the beginning of the 20th century in Paris the height of Belle Epoque The paintings on the wall for example are exactly the same as the one that depicts the landscape of southern France the hometown of the owner and the small tables are intentional imitations of the ones that Coco Chanel once sat at every afternoon for hot chocolate The famous hot chocolate known as L’Africain is a luxurious mixture of four types of cocoa beans imported from Africa blended in Paris and then shipped to Shanghai It’s sinfully sweet rich and thick as if putting a bar of melting chocolate directly on the tongue and the fresh whipped cream on the side makes a light but equally gratifying contrast It is also sold in glass bottles as takeaway The signature MontBlanc chestnut cake consists of three parts the pureed chestnut on top the vanilla cream like stuffing and the meringue as base Get all three layers in one scoop not only for the different textures but also various flavors of sweetness The dessert has maintained its popularity for a century even in a country like France perhaps the world’s most competitive place for desserts A much overlooked pairing is the ParisNew York choux pastry and N226 chocolate flavored tea The choux pastry is a mouthful of airy pecanflavored whipped cream while the tea a blend of black teas from China and Ceylon cocoa and rose petals offers a more subtle fragrance of flowers and chocolate Ordering these two items featuring a muted sweetness makes it easier for you to fit into your little black dress Breakfast brunch lunch and light supper are also served at the tearoom a hub of many cultures and takes in a mix of different styles of French cuisines according to the management team The semicooked foie gras terrine is seductive and deceptive It’s generously served at the size and shape of a toast while the actual brioche toast is baked into a curved slice dipped with fig chutney The flavor however is honest strong smooth and sublime And you don’t actually need the toast for crunchiness This is the season for high teas with dainty cups of fine china and little pastries that appeal to both visual and physical appetites But there is one high tea with a difference and Pauline D Loh finds out just exactly why it is special Earl Grey tea and macarons are all very well for the crucial recuperative break inbetween intensive bouts of holiday season shopping And for those who prefer savory to sweet there is still the selection of classic Chinese snacks called dim sum to satisfy and satiate High tea is a meal to eat with eye and mouth an inbetween indulgence that should be light enough not to spoil dinner but sufficiently robust to take the edge off the hunger that strikes hours after lunch The afternoon tea special at ShangXi at the Four Seasons Hotel Pudong has just the right elements It is a pampering meal with touches of luxury that make the high tea session a treat in itself Whole baby abalones are braised and then topped on a shortcrust pastry shell a sort of Chinese version of the Western volauvent but classier Even classier is the dim sum staple shrimp dumpling or hargow upgraded with the addition of slivers of midnight dark truffles This is a master touch and chef Simon Choi who presides unchallenged at ShangXi has scored a winner again Sweet prawns and aromatic truffles — what’s not to love His masterful craftsmanship is exhibited in yet another pastry — a sweet pastry that is shaped to look like a walnut but which you can put straight into the mouth It crumbles immediately and the slightly sweet nutty morsel is so easy to eat you’ll probably reach straight for another My favorite is the dessert that goes by the name yangzhi ganlu or ambrosia from the gods The hotel calls it chilled mango cream with sago pomelo and bird’s nest – made with ingredients that resonate with every female soul It does taste like ambrosia with the sweetsour fragrance of the mango forming the first layer of taste and sensation and the pomelo sacs and sago pearls providing the tactile contrast The bird’s nest — it’s the ingredient that gilds the lily since it is supposed to nourish and nurture a perfect complexion For those unfamiliar with this exotic ingredient the bird’s nest is not a bundle of twigs but is instead the dried secretion that cave swifts use to build their nest Technically it’s bird saliva but the Chinese believe that it has collagenboosting properties essential to beauty To me it just tastes good adding a slight gelatinous crunch to the back of the teeth There is also a baked mushroom puff pastry that includes the highly prized Matsutake or pine mushroom You also get a choice of teas but I strongly recommend the aged Pu’er from Yunnan province It is a mellow tea that will go perfectly with the rich little nuggets and will warm you up on a cold afternoon Incidentally the general guide is green tea such as Longjing or Dragonwell for the hot season semifermented teas like Wulong or Iron Buddha for autumn and more warming teas like Pu’er for winter The ShangXi afternoon tea costs 228 yuan (37) per person and 388 yuan for the more opule
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