Boat ride through karst cave – Dragon Palace, GuiZhou 貴州安順 龍宮 溶

With DianXi XiaoGe ...

TongLi, lies in the outskirts of SuZhou, JiangSu province in east China, about 100 km (62 miles) north-west of ShangHai. This charming water town retains many of the features of the ancient Kingdom of Wu.

Home of the Dai ethnic minority ...

Between YangShuo and GuiLin, GuangXi province.

With Chinese Street View ...

Season's Greetings to all our visitors, from BeijingBuzzz, 2020 / 2021 :) A fantastic flash mob surprises and catches the hearts of all in a BeiJing mall (China World Mall). Love music? Don't miss this great film (turn up the volume; high quality audio) ... 一群喜好音樂的志願者在北京國貿的美食街快閃表演了美麗動人的歌曲，包括 "月亮代表我的心", "彎彎的月亮", "甜蜜蜜", "讓我們蕩起雙槳", "茉莉花", "站在高崗上" 以及 "高山青"。我們帶給了現場群眾意外的驚喜，也希望可以跟全世界的朋友分享這份喜悅。 A heart-warming surprise performance of popular traditional Chinese songs at the food court of the China World Trade Center, GuoMao, central-east Beijing. By artists from Taiwan and the China World Trade Center Chorus, plus many passers by. The 7 songs : "The Moon Represents My Heart" (Yue Liang Dai Biao Wo De Xin), "The Crescent Moon" (Wan Wan De Yue Liang), "Oh, How Sweet" (Tian Mi Mi), "Let's Row the Paddles" (Rang Wo Men Dang Qi Shuang Jiang), "Jasmine Flower" (Mo Li Hua), "Standing on the Hilltop" (Zhan Zai Gao Gang Shang), "The Mountain is Green" (Gao Shan Qing). This follows a similar event at Taipei 101 in Taiwan, back in the summer. Bravo to everyone involved ! "Strangers become friends" - we need more of this ... Peace ... Love ... See you all in 2021 .....

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.