Hong Kong 香港 in time-lapse (7)

From maybe to likely : 10-dairy 9-lectins/oxalates (nightashed,legumes) 8-soy 7-corn 6-wheat/gluten/grains --- Certainly : 5-alcohol 4-sugar 3-seed oil 2-trans fat 1-fast food With Dr. Sten Ekberg ...

With Wei's Travel ...

GanSu province. With Walk East ...

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.

Modern China, center of business and commerce, began here, in GuangDong province, south east China, just forty years ago, following the vision and effort of Deng XiaoPing (1904 - 1997). Deng XiaoPing opened China to the world, as it had been during the long period of a prior golden age with the Silk Road to the Middle East and Europe (by land) and other parts of south east Asia and as far as Africa via the Silk Road of the Sea. His policies are credited with helping China to develop in the most startling transformation that the world has ever seen, raising the standard of living of hundreds of millions. This followed his Southern Tour of 1992 when the likelihood of adoption of his vision still looked slim. Deng was also a key player in the return of Hong Kong to China in 1997. Too far. some might say, but without this move, the position to debate that would not now exist. Let's take a stroll along a street in the downtown on a spring evening ...

The hike to Tai Long Wan (Big Wave Bay). A beautiful place on the east coast of the Sai Kung Peninsula; a large bay with white sand beaches and seas of tropical blue or turquoise, flanked by rugged headlands and backed by green fields beyond which rise some impressive hills. The main route follows a stretch of Maclehose Trail, up and over the ridge from Chek Keng - which you can walk to from a bus stop at Pak Tam Au. Scenes from the video : This area is within the New Territories (often abbreviated as N.T.), one of the three main regions of Hong Kong, alongside Hong Kong Island and the Kowloon peninsula; it comprises over 85% of Hong Kong's land area (nearly 1,000 square kilometers). Guided walks in Hong Kong : http://www.walkhongkong.com See also: http://www.hkoutdoors.com/new-territories/tai-long-wan-sai-kung.html

Sublime natural scenery; amazing ancient culture, yet future looking; exquisite food; friendly people ... China, 2019. Welcome to the good life. Something you won't forget ..... Live more !

Awesome traditional craft skills; beautiful. With XiaoXi's Culinary Idyll 我们的小喜 ...

Why the real villain is sugar. With Dr. Sten Ekberg ... With Dr. Robert Lustig ... With Dr. William Li ...

HuangShan (Yellow Mountain) is one of the most famous scenic areas in China and a UNESCO World Heritage Site ...