A trip to LiJiang 丽江 and XiShuangBanNa 西双版纳, YunNan province

With Garland Nixon ... Bonus films ...

SuQian is a city with a cultural history of 2,500 years. The earliest use of the name was in 762 A.D. during the Tang Dynasty. The city is located on the North JiangSu Plain, with a highest elevation of 71 m over sea level and the lowest 2.8 m only. The elevation is gradually reduces along northwest to southeast. SuQian is abundant in water resources and the water surface area is close one third of its total land mass. There are two freshwater lakes in SuQian, Lake HongZe, which is one of the four largest freshwater lakes in China, and Lake LuoMa. Four rivers run through the city, including the the Grand Canal. Agriculture, including aquatic produce, accounts for about 25% of the area's economy. The population is around 5 million. Attractions include : * LuoMa Lake Scenic Area: Situated in the northwest of the city, it covers a total area of 375 square kilometers (145 square miles), dotted by many natural scenic spots and historical sites. * QianLong Temporary Palace: Named after the esteemed Qing dynasty emperor, this is a well-preserved building complex on the south bank of LuoMa Lake. It was first built around 1684. * ZhangShan Forest Park: 7 kilometers (4.3 miles) north of the city, the park has a beautiful mix of mountain and water landscapes.

A late afternoon trip through the famous karst peaks, plus views of the Li River at sunset. GuangXi province.

Beautiful scenes from the blue sky city of BeiJing ...

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.

Mr. Q - pure perfection - don't miss it ! ...

A walk with Wei's Travel ...

With Brian Toon ... With Carl Sagan (1985) ...

Extraordinary peaks tower above rolling clouds ... AnHui province.

In Hunan province, central east China.

The low-down on the Chinese writing system. Great videos ... See - it's very easy really ;)

Everything you do, do it with love ... Bonus film - home-made tofu (dofu), and the well-known dish - MaPo DoFu ...