Tiger Leaping Gorge 虎跳峡 – the 28 bends …

Bonus film - with the Moderate Rebels and Daniel Dumbrill ...

"This week we discuss the roll out of “AUKUS” and how it fits into long-standing plans to encircle and contain China as well as set the stage for what US war planners call a limited conflict with China aimed at destroying its economy, setting it and Asia back decades, and ensuring Western hegemony for years to come." With The New Atlas - Don't miss it ... Bonus film - with The Grayzone ... Bonus film - Myanmar : US-backed NUG opposition declares war on its own country ... Bonus film 2 - US CENCOM Admits Afghan "Revenge" Drone Strike Killed Only Civilians, Including 7 Children ... Bonus film 3 - On manufactured ignorance, with Chris Hedges, On Contact RT ...

Places include HuaShan mountain, wild Great Wall, ZhangJiaJie (WuLingYuan National Forest Park) and the YuanYang rice terraces ...

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

WuZhen, 乌镇, lies not far from ShangHai, where this film starts, and also HangZhou and SuZhou, in ZheJiang province (on the east coast, south of ShangHai)).

Bonus film - JiuChong Palace and XuanWei Mansion ... Plus - JiaXiu Building, GuiYang ...

Includes the Three Gorges Dam.

A beautiful place ...

ShanHaiGuan, east of Beijing at the coast, is at the eastern end of the Great Wall. This is located near QinHuangDao and is closely associated with China's first emperor. Qin Dynasty: 221 - 206 BC. Qin Shi Huang joined together walls at China's northern frontier into the first Great Wall. He also ended feudalism and unified much of China. JaiYuGuan, the western-most gate of the Qin Great Wall, where trade along the old Silk Road also took place, lies thousands of kilometers from here.

The Animals - blues / rock from the 60s (blues music) ...

The coastal city of TianJin is a short high speed rail journey east of Beijing (about 45 minutes) ... The beautiful HaiHe River night cruise ... TianJin city guide ... TianJin in time-lapse ...