Discover beautiful TianJin 天津 …

With ...

August 2011.

The Place is a shopping and leisure center in the north of the CBD district. Take a late evening ride from GuoMao along the east 3rd ring; DaWang Lu to YongAnLi.

With Walk East ...

A coastal province in south east China 美丽中国·清新福建 官方旅游宣传短片

With Christian Schaffer ...

Sung by Alu Azhou and the Mountain Wind Group 阿鲁阿卓, 山风组合 生如夏花. Inspired by Stray Birds by famous Indian poet Rabindranath Tagore, 1916 (生如夏花之绚烂，死如秋叶之静美 --飞鸟集, 泰戈尔, 1916). Lyrics and Music by PU Shu (朴树). "In this life, we can not stay so long ..." Plus Song of the Surging Water - title song of the 2015 movie Wolf Totem 汪峰 沧浪之歌（《狼图腾》主题曲）. Sung by Wang Feng. Lyrics by WANG Feng (汪峰); music by Adam HUANG (HUANG Yong, 黄勇); with Alianuul (Morin Khuur solo) and NING FangLiang (violin solo). "I am broken, but I love flying ..." 鄧紫棋 G.E.M. - 存在_我是歌手第二季 (2014年1月10日) ‘Your Collar’, a haunting, romantic song from the imperial music of the Han Dynasty ... (Life is like a) Warm Spring with Blooming Flowers 春暖花开 (when I am with you) ... Wang Feng song, 'I love you, China' 我爱你 中国 (Wo Ai Ni, Zhong Guo) from the CCTV New Year Gala ... If you can, please support this site with a donation; it really does help us keep going ... Thank you from the BeijingBuzzz team !

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

Relax on peaceful rides along beautiful winding rivers through lush vegetation and karst peaks. GuangXi province, south China.

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