Chinese Civilization – documentary

With DianXi XiaoGe ... Bonus film - wasabi ... Bonus film - cherries ... Bonus film - taro flowers ...

With Ermi ChuiYan ...

Weather Summary for Selected Cities in China: Beijing: Spring: Daytime temperatures: 11°C to 24°C, Nighttime temperatures: 2°C to 13°C. Spring in Beijing is generally mild and dry, with occasional sandstorms in March and April. Summer: Daytime temperatures: 29°C to 31°C, Nighttime temperatures: 17°C to 24°C. Beijing summers are hot and humid, with frequent thunderstorms and occasional heatwaves. Autumn: Daytime temperatures: 18°C to 26°C, Nighttime temperatures: 7°C to 15°C. Autumn is considered the best time to visit Beijing, with clear skies, comfortable temperatures, and colorful foliage. Winter: Daytime temperatures: 2°C to 5°C, Nighttime temperatures: -9°C to -1°C. Beijing winters are cold and dry, with occasional snowfall and freezing temperatures. Shanghai: Spring: Daytime temperatures: 15°C to 24°C, Nighttime temperatures: 8°C to 16°C. Spring in Shanghai is mild and humid, with occasional rain showers and rapid temperature changes. Summer: Daytime temperatures: 26°C to 32°C, Nighttime temperatures: 20°C to 26°C. Shanghai summers are hot and humid, with frequent rainfall and occasional typhoons. Autumn: Daytime temperatures: 23°C to 28°C, Nighttime temperatures: 16°C to 22°C. Autumn is relatively comfortable in Shanghai, with mild temperatures and clear skies. Winter: Daytime temperatures: 8°C to 12°C, Nighttime temperatures: 1°C to 6°C. Shanghai winters are cool and damp, with occasional cold snaps and drizzly weather. Hong Kong: Spring: Daytime temperatures: 23°C to 28°C, Nighttime temperatures: 19°C to 23°C. Spring in Hong Kong is warm and humid, with occasional fog and showers. Summer: Daytime temperatures: 29°C to 32°C, Nighttime temperatures: 25°C to 28°C. Hong Kong summers are hot, humid, and rainy, with frequent thunderstorms and occasional typhoons. Autumn: Daytime temperatures: 27°C to 29°C, Nighttime temperatures: 23°C to 25°C. Autumn is considered the best time to visit Hong Kong, with comfortable temperatures and lower humidity levels. Winter: Daytime temperatures: 18°C to 20°C, Nighttime temperatures: 14°C to 18°C. Hong Kong winters are mild and dry, with occasional cold fronts bringing cooler temperatures. Chengdu: Spring: Daytime temperatures: 16°C to 22°C, Nighttime temperatures: 9°C to 15°C. Spring in Chengdu is mild and humid, with occasional rain showers and blooming flowers. Summer: Daytime temperatures: 26°C to 29°C, Nighttime temperatures: 18°C to 21°C. Chengdu summers are warm and humid, with frequent rainfall and occasional heatwaves. Autumn: Daytime temperatures: 19°C to 24°C, Nighttime temperatures: 12°C to 16°C. Autumn is considered the best time to visit Chengdu, with comfortable temperatures and clear skies. Winter: Daytime temperatures: 9°C to 12°C, Nighttime temperatures: 3°C to 6°C. Chengdu winters are cool and damp, with occasional fog and drizzle. Guilin: Spring: Daytime temperatures: 20°C to 26°C, Nighttime temperatures: 13°C to 18°C. Spring in Guilin is warm and humid, with occasional rain showers and blooming flowers. Summer: Daytime temperatures: 29°C to 33°C, Nighttime temperatures: 21°C to 24°C. Guilin summers are hot and humid, with frequent rainfall and occasional heatwaves. Autumn: Daytime temperatures: 24°C to 28°C, Nighttime temperatures: 17°C to 20°C. Autumn is relatively comfortable in Guilin, with mild temperatures and clear skies. Winter: Daytime temperatures: 11°C to 14°C, Nighttime temperatures: 6°C to 9°C. Guilin winters are cool and damp, with occasional fog and drizzle.

中波夫妻摩旅青藏高原 And in SiChuan ... And in YunNan ... Bonus film - high speed rail ... Bonus film 2 - XiaMen subway ...

With Valeriy Blank ... TongLiao travel guide Introduction TongLiao, located in eastern Inner Mongolia, is a vibrant city known for its rich cultural heritage, picturesque landscapes, and unique ethnic diversity. As a key city in the Inner Mongolia Autonomous Region, TongLiao offers a blend of Mongolian traditions and modern urban life. This guide will provide you with detailed information on the city's attractions, local cuisine, cultural highlights, and practical travel tips for an enjoyable visit to TongLiao. Must-See Attractions Dalelin Temple (大乐林寺) Dalelin Temple is one of the most important Tibetan Buddhist temples in Inner Mongolia. This beautiful temple complex features stunning architecture, intricate murals, and serene courtyards. It is a place of worship and meditation, offering a peaceful retreat from the bustling city life. Horqin Grassland (科尔沁草原) The Horqin Grassland is a vast expanse of natural beauty, offering visitors a chance to experience the traditional nomadic lifestyle of the Mongolian people. Visitors can stay in yurts, ride horses, and enjoy the breathtaking scenery of rolling hills and endless plains. The grassland is especially beautiful during the summer when wildflowers are in full bloom. Nadam Fair (那达慕大会) The Nadam Fair is an annual festival celebrated by the Mongolian people, showcasing traditional sports such as horse racing, wrestling, and archery. The fair is a vibrant and colorful event, featuring traditional music, dance, and delicious local food. It is a fantastic opportunity to immerse yourself in Mongolian culture and traditions. TongLiao Museum (通辽博物馆) The TongLiao Museum is a great place to learn about the history, culture, and natural environment of TongLiao and the surrounding region. The museum's exhibits include ancient artifacts, traditional costumes, and displays on the local flora and fauna. It provides a comprehensive overview of the area's rich heritage. Kulun Temple (库伦寺) Kulun Temple, also known as the Temple of Ten Thousand Buddhas, is another significant Tibetan Buddhist temple in TongLiao. The temple is renowned for its impressive collection of Buddha statues and beautiful religious art. It is a serene and spiritual place, attracting both worshippers and tourists. Local Cuisine TongLiao's cuisine is a delightful blend of Mongolian and Chinese flavors, featuring hearty and savory dishes. Here are some must-try foods: Roast Lamb (烤羊肉) Roast lamb is a staple of Mongolian cuisine and a must-try when visiting TongLiao. The meat is marinated with spices and slow-roasted to perfection, resulting in tender and flavorful lamb that is often enjoyed with flatbread and fresh vegetables. Milk Tea (奶茶) Mongolian milk tea is a traditional beverage made with tea, milk, and salt. It has a unique and comforting flavor, often served with traditional snacks like cheese and bread. It is a perfect drink to warm you up on a chilly day. Buuz (包子) Buuz are steamed dumplings filled with minced meat, usually lamb or beef, and seasoned with onions and spices. These savory dumplings are a popular snack or meal, enjoyed for their rich taste and satisfying texture. Cheese (奶酪) Mongolian cheese, made from cow or goat milk, is a traditional food that comes in various forms, from hard and crumbly to soft and creamy. It is often enjoyed as a snack or used as an ingredient in other dishes. Cultural Highlights Traditional Mongolian Music and Dance Traditional Mongolian music and dance are integral parts of the local culture in TongLiao. Performances often feature throat singing, horsehead fiddle (morin khuur), and lively dances that reflect the nomadic lifestyle and natural beauty of the grasslands. Attending a cultural performance is a wonderful way to experience the artistic heritage of the Mongolian people. Ethnic Festivals TongLiao hosts several ethnic festivals throughout the year, celebrating the customs and traditions of the Mongolian, Han, and other ethnic groups in the region. These festivals include music, dance, food, and various cultural activities, offering a vibrant and immersive cultural experience. Handicrafts and Souvenirs TongLiao is known for its traditional handicrafts, including embroidery, leather goods, and jewelry. Local markets and shops offer a variety of handmade items that make for unique souvenirs and gifts. These crafts reflect the artistic skills and cultural heritage of the local people. Practical Travel Tips Best Time to Visit: The best time to visit TongLiao is during the spring (April to June) and autumn (September to October) when the weather is mild and pleasant. Getting Around: TongLiao has a well-developed public transportation system, including buses and taxis. Renting a car or hiring a local guide can also be a convenient way to explore the surrounding grasslands and attractions. Language: Mandarin Chinese is the official language, but Mongolian is also widely spoken. English is not commonly spoken, so it's helpful to learn some basic Mandarin phrases or use a translation app. Accommodation: TongLiao offers a range of accommodation options, from budget hotels to more upscale establishments. Staying in a yurt on the grasslands is a unique experience that provides a glimpse into the traditional Mongolian lifestyle. Health and Safety: TongLiao is generally a safe city for travelers. However, it's advisable to take standard precautions, such as avoiding poorly lit areas at night and keeping an eye on your belongings. Conclusion TongLiao is a fascinating destination that offers a blend of rich cultural heritage, stunning natural landscapes, and unique ethnic traditions. Whether you're exploring its historic temples, enjoying the local cuisine, or experiencing the vibrant festivals, TongLiao provides a memorable and enriching travel experience. Use this guide to make the most of your visit to this captivating city in Inner Mongolia.

With BeiJing Liu ...

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.