A visual guide to HeFei 合肥 …

Huge, impressive show, 8pm every day; and free !

GuangDong province. With Walk East ...

FengHuang, 凤凰古城, HuNan province, central China. 'Fenghuang', Chinese for 'Phoenix', the mythical bird of good omen and longevity that is consumed by fire only to rise again from the flames, is named after a legend that two of these fabulous birds flew over and found the town so beautiful that they hovered there, reluctant to leave. Step back in time, over a thousand years ...

SuZhou lies in JiangSu province, north of ShangHai. It is the cradle of Wu culture ...

With Trevor / The Food Ranger ...

Fearing China's rise, and especially its basic premise that all its citizens are family, not merely livestock, the elite rulers of the West have for some time been trying to undermine China through destabilization of its periphery - Tibet, Hong Kong, XinJiang and TaiWan. Simultaneously, a huge amount of propaganda has been broadcast in the West to proffer false tales and coerce the public to demonize China. From Obama's 'pivot to Asia', and before, the West has been cranking up a military encirclement of China, and that includes destabilizing China's neighbors in South East China - Thailand, Myanmar, etc. The aim is to undermine the whole region, ASEAN, and particularly the 'Belt and Road Initiative' (BRI) that China has created to build up the region in common prosperity, plus trade with Europe, the Middle East, Africa and beyond. The 'West', particularly the US, UK and Australia, are doing their utmost to undermine the region. Economically, for sure; but also militarily. Plus, via backing all manner of separatists and front groups both in China and all of S.E. Asia.

With Lee Barrett, Alex / Reportify Media, Daniel Dumbrill, Angelo Giuliano and Brian Berletic ... With Jeffrey Sachs ... With Daniel Dumbrill, on Palestine ... With Ben Norton ...

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.