The beautiful Forbidden City 紫禁城 in BeiJing

The Palace Museum ...

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White radish 白萝卜 – growing, pickling and cooking

A mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, napiform root. It is similar in appearance to fresh horseradish but packs a lighter peppery punch similar to watercress. Unlike other radishes, it is as good cooked as it is raw. A very beautiful film and culinary masterclass with LiZiQi 李子柒. Dishes include SiChuan pickles, NorthEast sauerkraut and several types of XianCai, salty side-dish, and SuanCai, sour cabbage, with spice and without. Similar to Korean kimchi - Korean is one of the 56 ethnic groups in China. Don't miss it ... Rimo Z : 0:23 Rapeseed flowers 2:50 White Radish 3:37 Carrot 4:31 Chinese Cabbage 6:03 Mustard, then dehydrate the vegetables 7:58 Smear chilli sauce 8:28 Sealed for 1 month 8:51 Pine leaves for smoking the meat (Bacon) 9:03 Orange or clementine 9:10 Pomelo on the tree 9:22 Start smoking the sausage and meat 9:30 Add the pomelo and orange peel to enrich the flavor 10:16 Add salt and chilli powder, start pickling the dehydrated radish and carrots 10:36 Dried fish 11:58 put the dried fish, sausage and meat (or bacon) for boiling before eating or further cooking, this step helps to clean the food and reduce the salt 12:47 stir fry with ginger and then start stewing with green onion and orange peel 13:34 Fermented pickle cabbage (non-spicy) 13:49 Fermented pickle cabbage (spicy) 14:06 Minced meat with oil, spice powder, green onions, soy sauce, ginger and 14:14 hot oil to increase the aroma 14:26 Chop the pickle Chinese cabbage 14:38 Mix the minced meat and pickled cabbage, start making dumplings 15:53 Cut the salted meat, stir fry with green onion and stew with the dried vegetables 15:52 Add spicy pickled cabbages 16:16 Add some hot oil on top of the pickle dishes to excite the fragrance 16:42 Cut the boiled sausage, salted meat etc. 17:49 Looks like rose tea 17:55 Just white congee 米老鼠 : Kimchi first appeared in the book of songs. It was interpreted as sauerkraut in China. Korean kimchi originated in the Tang Dynasty. Tang Dynasty general Xue Rengui was assigned to Korea (today's Korea) by the government to settle down in Korea. Many of his entourage were from Jiangbei County, Chongqing, who could make kimchi in his hometown. Since then, Chongqing kimchi has entered Korea. Several wars in Korea have brought this kind of dish into Korean civilian families. Kimchi went through several stages before it became the real Korean kimchi. The first stage is the Three Kingdoms period, when the pickled dishes or radish, cucumber, etc., introduced to South Korea after adding leeks and other fresh vegetables. In the second stage, in the Korean period, the production methods began to be enriched, and the raw materials were added to the base. The third stage is that cabbage has become the main raw material, which is what we eat now.

Three years in China, reflection – from culture shock to realizing that we are basically all the same humanity

The ONLY time for division, is between the positive and the negative. Repeat every night; and every morning. With the Barrett channel ... With LaowaiNiko ... With Jerry Goode ... Bonus film - democracy in China, with Jerry Grey ... With Living in China ... In China, the people are family. In the West, the people are livestock. Individualism is the ultimate 'divide and rule'. Bonus films ...

This girl is on fire ! (music videos)

Sometimes in browsing the web disparate things just seem to come together, as here. Two different popular singing shows, one an established artist, one a teen on a first audition; one common theme - 'this girl is on fire'. In the first video, from 'I am a singer', I was so struck by the gusto of the performance. The cut-aways are to the other competitors; one can feel that the knives were out (in some cases) but she said 'take that', and nailed it ... The song is hard to translate but means something like : I want to be the real me (not one with a smile who is sad inside). Second is a lovely teen wearing a chili pepper (which is a big plus in my book); it's a bit rough in places but she hits the key lines great. Momo Wu (we love you too) watch out ;) What I love about the 'Voice of China' is that it has real humanity - judges with true music passion and pure hearts, plus a sense of hummor ... 鄧紫棋 G.E.M. (Gem Tang) - 存在_我是歌手第二季中國好聲音 2014-07-18 第三季 - 第一期劉至佳 - 'Girl on Fire' (Alicia Keys)