A trip to Shangri-la 香格里拉 in YunNan province

Western 'freedom' is a system where the majority will be poor, to pay for spreading that 'freedom' worldwide. Bonus film : War is Peace - with Neutrality Studies ...

This outstanding, feature length documentary follows travelers taking six different routes to Tibet - via SiChuan, QingHai, XinJiang, YunNan and the Himalayas. Very beautiful ...

Though some are bad - the highly processed 'healthy' polyunsaturate oils; much better to avoid these completely and use butter / ghee, extra virgin olive oil and coconut oil. How we arrived at the obesity and diabetes epidemic ...

Zhou Shen & Sa Dingding singing at the Mid Autumn Festival "Upwards to the Moon" 《左手指月》...

Nightlife and dining in China's capital. This video is pretty creative. The narration made it personal and real. You guys really went in with an open mind and immersed yourself into the culture, or the "now" at the time. Reminds me of the beauties of traveling and living. Thanks for the inspiration! - Ceci Lia 'This is my city' explores cities around the world, following the life and recommendations of a local person. In this episode, that is Lin Lin, a vivacious, (modern) culture-loving girl ...

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

ShānHǎiGuān, 'Mountain Sea Gate', close to QinHuangDao. Where the Great Wall of China meets the ocean ...

With FunFancie ... WangXianGu, also known as The Fairy Valley or Valley of the Immortals, is a legendary place in Chinese mythology and Taoist folklore. It holds significance in Chinese culture as a symbol of spiritual attainment, immortality, and the pursuit of enlightenment. According to legend, WangXianGu is located in the remote and mystical mountains of China, often described as being hidden within the mist-shrouded peaks of the Kunlun Mountains or other ranges. The name "WangXianGu" translates to "Valley of Seeking Immortals" or "Valley of Longing for Immortals," reflecting its association with those who seek to attain immortality through spiritual cultivation and the practice of Taoism. In Chinese mythology and Taoist beliefs, immortals are revered beings who have achieved enlightenment, transcending the mortal realm to become eternal and divine. It is said that WangXianGu is inhabited by these immortal beings, who reside in secluded caves, pavilions, or palaces within the valley's lush and picturesque landscape. Throughout history, WangXianGu has been a source of inspiration for poets, scholars, and artists, who have depicted it in literature, paintings, and other forms of art. It has also become a symbol of the quest for inner harmony, wisdom, and spiritual liberation in Chinese culture. While WangXianGu is primarily a mythological and metaphorical concept, there are real locations in China that are sometimes associated with the legend, such as scenic valleys, mountain retreats, and sacred sites believed to be imbued with spiritual energy. These places often attract pilgrims, seekers, and tourists seeking to experience the tranquility and beauty that are reminiscent of the mythical Fairy Valley.

Plus the adjacent SiMaTai Great Wall at night. Located in MiYun County, about two and a half hours drive north of central Beijing.