This is beautiful BeiJing 北京 (slideshow)

ChongQing has an extensive history and a rich culture. With Walk East ... "Located in the center of downtown ChongQing, JieFangBei CBD, also known as JieFangBei Pedestrian Street or JieFangBei Square, is the busiest and most prosperous business district in West China. The whole pedestrian street, taking an area of 36,000 m2 (approximately 43,055 sq yd), centers on the People`s Liberation Monument, or JieFangBei in Chinese and includes MinQuan Road, Minu Road and ZouRong Road. It`s now a must-go destination for tourists to ChongQing, where one can enjoy shopping and various delicious foods." CiQiKou Ancient Town 磁器口 ...

Filmed in 1966.

Fascinating insights into the very varied cuisines of China. Chinese language, but easy to follow.

Over 50 minutes of relaxing traditional Chinese music.

ĀnHuī lies in east China. An awesome film ... Bonus film - HuaiNan, Unforgettable Dream 尋夢淮南 難忘安徽 mini drama. A beautiful film; don't miss it ...

Excellent examples of Chinese garden arts. The first three films are of the famous Humble Administrator's Garden and the fourth shows the Surging Wave Pavilion.

RiYue Bay, WanNing, 2012.

An fascinating look inside the massive campus ... And also a quick look at BaiDu's campus in BeiJing ... And TenCent (WeChat)'s HQ in ShenZhen ... Bonus films ...

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.

To be free, is to be off the time-lapse trajectory of the past into the future. This means to stop rationalizing and die to the past - only then one can truly live in the present moment. The past is still the past, but one is no longer its hostage. What stands in the way of a true life is - you - that is, the past, that one thinks of as 'me' (a mush of programming and fantasies - the noise that precludes clarity). The truth is simple; but it is not easy. One must be aware of one's thoughts and see them not as you but as relics; to see these thoughts as what they really are and not be ruled by them. The first, and crucial, step is to see how one has been hijacked by the past. To be free, is to be free of the past. Truth is not about believing, or 'knowing', a bunch of concepts; truth is being real. At BB, we can recommend Alan Watts, Jiddu Krishnamurti and Gabor Mate as sincere and wise voices to explore this more; though there are many others, these are straight talkers (some of their talks are featured here). The thing is - the guide is not the truth, it is only a guide; never trust in or believe a guide as though it is the truth - either you simply believe this or that, or you are true. Don't be an addict - to a belief. Don't be an addict to your past and ego. 10,000 years and 100,000 books of philosophy distilled into a few sentences. Once out of the prison of the past, everything else becomes clear. Kyle Cease talks with Tom Bilyeu ... Bonus film - with Jiddu Krishnamurti ... Bonus film 2 - with Alan Watts ...

Bonus film - autumn in BeiJing ...