Beautiful Mount EMei (EMeiShan 峨眉山) from the air

With DuckTravel ...

With Lena Petrova ... With Thinkers Forum ... With Ben Norton ... With Brian Berletic ... With Hakim ... With The Gravel Institute ... With Cyrus Janssen ... With Democracy Now ... YT comment : "I always thought that the Chinese people were brainwashed, and then I found out that it was me!" Some thoughts on why China is such a safe country : At root, crime is down to poverty and an over-the-top individualism. Western style democracy is really divide and rule - the moneyed elite love it, how the people are so easily fooled and controlled. Projection - what the West accuses China of are actually its own faults. Western democracy is top down and all about big money. In China, democracy is bottom up and meritocratic. The reason for the West's antagonism is not about politics, but success; the US wants to control the whole world (hegemony); and Western style democracy, if they can establish it in other countries, makes that easy. Friendly people are happy people.

The peaceful YùLóng Hé between YangShuo and GuiLin, GuangXi province, south China ...

Part 1 : BeiHai Park, the Beijing Botanical Garden, the Confucius Temple, Ditan Park, the Minorities Ethnic Culture Park (Minzu), the Forbidden City, the Great Wall (at Badaling), JingShan Park, ZhongShan Park Part 2 : the Temple of Heaven, Tian'AnMen Square, QianMen, the Birds Nest national stadium, QianHai, PanJiaYuan, LiuYin Park, QingNianHu Park, RiTan Park, LianHuaChi Park, LongTan Park, NanLuoGuXiang and the Beijing Botanical Garden Part 3 : the Summer Palace, YuanMingYuan, XiangShan Park, TuanJieHu Park, XuanWu Park, Yuan Dynasty DaDa City Wall Park, YongHeGong Lama Temple and ZhongGuanCun, XiDan, CBD, ChongWenMen New World Center ice rink

YuYuan Garden, NanJing Road, the Bund and PuDong.

Starting with 'Listen', 'Feeling Good', 'At Last' and 'Something's got a hold on me'. Plus 'Price tag', 'Time to say goodbye', '(Does that make me) Crazy', 'She's gone' and 'What a wonderful world', plus some classic Chinese songs. Not to be missed ... "It wasn't because I didn't know that much ... It was just I knew TOO much ... Does that make me crazy ... ??"

A beautiful mix of video and stills ... Places featured include: ShangHai PuDong Airport, Magnetic Levitation Train - Maglev, the Bund, Bund sightseeing tunnel panorama, PuDong Financial District, Oriental Pearl Tower, WFC World Financial Center Tower, JinMao Tower, NanJing Road by night, World Financial Center Tower Observatory, night view of skyscrapers, Sky Arena 94th floor, People's Square, Urban Planning Exhibition Hall, Shanghai Museum, Jade Buddha Temple, LongHua Pagoda, YuYuan Market, Yu garden, Tea House, HongQiao railway station, bullet train.

"On this episode of Going Underground, we speak to Retired US Army Major Danny Sjursen, author of ‘A True History of the United States: Indigenous Genocide, Racialized Slavery, Hyper-Capitalism, Militarist Imperialism and Other Overlooked Aspects of American Exceptionalism’. He discusses the US withdrawal from Afghanistan, the different strands of American imperialism from liberal to neoconservative and the many US interventions in the global south, national myths about the story of the United States that are taught, the uncomfortable religious history of the US, the horrors of the settler-colonial genocide of indigenous people, the ‘club’ environment surrounding Washington DC resulting in favourable coverage for the US establishment and much more!" Bonus film - Oliver Stone exposes the JFK assassination cover-up ...

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