Speaking the truth about Hong Kong

Beautiful pre-wedding pictures at the Palace Museum in BeiJing ...

Studying in HaiKou 海口, the capital of the island province.

TiānMén Shān lies near the city of ZhangJiaJie ...

A special culinary treat ! Trevor James, the 'Food Ranger', explores the dining scene in ChengDu, SiChuan province ...

The Bund | WaiTan | HuangPu River | PuXi & PuDong Pudong | Lujiazui Financial Zone | Oriental Pearl TV Tower IFC Mall

XīTang is a picturesque, ancient water-town in JiaShan County, ZheJiang province; within the flat-lands of the YangTse River delta. Its history dates back to at least the Spring and Autumn Period when it was located at the border of the ancient states of Yue and Wu. XiTang is crisscrossed by nine rivers and many canals, linked by a multitude of distinct stone bridges. In the older parts of town, the buildings are set along the banks of the canals, which serve as the main transportation thoroughfares. The town has maintained a tranquil ambiance and scenic beauty, making it a popular tourist attraction and has been frequently depicted in traditional Chinese landscape painting. In XiTang, there are well-preserved groups of buildings from the Ming dynasty (1368-1644) and the Qing dynasty (1644-1911). XiTang also contains numerous antique residences and temples, such as the Temple of the Seven Masters and a 1,200 meter canal-side, tiled-roof long-corridor. Other places of interest include : XiYuan Garden, with trees and plants, lakes and bridges, pavilions and fountains all harmoniously integrated. Xue's House, which is a typical wooden courtyard of the rich merchant from this region during the later Qing dynasty. WangXian Bridge, which was constructed during the Song dynasty, more than a thousand years ago. XiTang can be explored on a day-trip from Shanghai or HangZhou. From Shanghai, the journey takes around 1:45 hours by coach. Alternatively, one can first take a train or bus to JiaShan, from where there is a bus leaving for XiTang every 10 minutes, a distance of around ten kilometers. One might choose to stay overnight in XiTang or JiaShan to take in the evening or early morning ambiance.

Near Beijing. Scenic outdoor adventures for the intrepid ...

蓝草的一生？蓝印花布的一生？还是李子柒花裙子的一生 Calico is a plain-woven textile made from unbleached cotton. Li ZiQi demonstrates her techniques with this traditional art and craft ...

A cuisine masterclass for cooking this classic Chinese food dish ...

Or Tofu, as they say in HK / West. With chick peas, Shiitake mushrooms, chili oil and SiChuan peppercorns ... Chili oil ... Wil Yeung : Ingredients: 4 dried shiitake mushrooms 2 1/2 cups water 3 sticks green onion 1 cup canned chickpeas 1lb soft or medium firm tofu 2 pieces garlic 1 small piece ginger 1-2 tsp Sichuan peppercorns (or black peppercorns) 3 tbsp chili oil (https://youtu.be/DUDKIcYltZA) 1 tsp chili powder 2 tbsp doubanjiang (Chinese broad bean chili paste) 1 tsp cane sugar 1 tbsp soy sauce splash of rice vinegar 1 tbsp potato starch + 1 tbsp water Directions: 1. Place the dried shiitake mushrooms in a small saucepan and add in the water. Cover and bring to a boil 2. Chop the green onion. Roughly crush the chickpeas with a fork 3. When the water comes to a boil, simmer on medium for 10min 4. Drain out the tofu and carefully slice into cubes 5. Pour out and reserve the mushroom water. Cool down the mushrooms with cold water and squeeze out the liquid. Then, remove the stalks from the mushrooms and finely dice 6. Finely chop the garlic and ginger 7. Heat up a sauté pan to medium heat. Toast the peppercorns for 1min. Then, grind down the peppercorn in a pestle and mortar 8. Place the pan back onto medium heat. Add the chili oil 9. Sauté the chickpeas and mushrooms for 1-2min. Add the garlic and ginger and sauté for another minute 10. Add in the chili powder, crushed peppercorn, and the doubanjiang. Give the pan a good stir, then add in the reserved mushroom water 11. Add in the cane sugar, soy sauce, and rice vinegar. Give the pan a stir 12. Make a slurry by combining the potato starch with 1 tbsp water 13. Slowly pour in the slurry while stirring 14. Add in the tofu and gently stir around them 15. Plate and garnish with the chopped green onion Bonus film - vegan Dan Dan Mian (noodles) ... Ingredients: 4 broccolini 1 large piece garlic small piece ginger 2 sticks green onion 1/2 cup canned chickpeas small bunch canned bamboo 2 tbsp white sesame paste (or tahini) 3 tbsp soy sauce 3 tbsp chili oil (https://youtu.be/DUDKIcYltZA) 1 portion Chinese wheat noodles or udon 1/2 tbsp Sichuan peppercorn drizzle of grapeseed oil 1 tsp liquid smoke 2-3 tbsp crushed roasted peanuts 1 tbsp white sesame seeds Directions: 1. Chop the broccolini into bit sized pieces. Finely chop the garlic and ginger. Chop the green onion separating the white part from the green 2. Roughly mash the chickpeas in a small bowl with a fork. Slice the canned bamboo 3. Bring a small pot of water to boil for the noodles 4. Make the sauce by combining the sesame paste, 2 tbsp soy sauce, chili oil, and the green part of the green onions 5. Boil the noodles to package instructions 6. Heat up a sauté pan on medium heat and toast the peppercorns for 45sec 7. Crush the peppercorns in a pestle and mortar. Place the pan back on the heat and drizzle some grapeseed oil 8. Add the garlic, ginger, and green onion 9. Add the broccolini and sauté for 3-4min 10. Add the chickpeas, bamboo, and liquid smoke. Sauté for 4min 11. Add the crushed peppercorns and 1 tbsp soy sauce. Give it a good stir, then turn off the heat. When the noodles are cooked, strain out the water 12. Pour the prepped sauce into the serving bowl 13. Add the noodles into the sauce and top with the sautéed veggies 14. Top with the crushed peanuts and sesame seeds ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS HERE: https://www.yeungmancooking.com