Chinese Cloisonné 景泰蓝 (JǐngTàiLán)

Planned for 50 years. Expected by 2025. With The New Atlas - Angelo Giuliano and Brian Berletic - don't miss it ... Bonus film - on Myanmar - with The New Atlas ... Bonus film 2 - on Thailand - with The New Atlas ... Bonus film 3 - with Professor Michael Hudson ... Bonus film 4 - the US / UK plot to assassinate Julian Assange - with The GrayZone ... Bonus film 5 - the US / UK plot to assassinate Julian Assange - with Going Underground / RT ... Bonus film 6 - the US / UK plot to assassinate Julian Assange - with The Moderate Rebels ... Bonud film 7 - How will AUKUS impact the ASEAN countries - with The New Atlas ...

2016 年中山大学毕业季快闪 Sun Yat-Sen University, also known as ZhongShan University, is a public university in GuangDong, south east China. It was founded in 1924 by Dr. Sun Yat-Sen, a revolutionary and the founding father of the Republic of China. Don't miss this; the song at 6:00 will melt any frozen heart ... Malaysian student's 1 month cultural exchange stay. We all get older, but never lose your childhood wonder and love for life ... Life at SYSU ...

With Wei's Travel ...

Hot pot dining is a communal and interactive meal enjoyed by many in China and beyond. A hot pot meal consists of a simmering broth into which fresh ingredients are cooked, then dipped into a sauce before eating, bit by bit. Meats are thinly sliced and can cook in just 20 seconds (be sure to cook only one slice at a time). One can have tomatoes or cucumber as a side dish to eat raw. Typically, the dipping sauce is sesame sprinkled with chopped spring onions though one add add various condiments such as chopped garlic. Spicy (Hot) Broth (麻辣汤 - Má là tāng): This broth is typically made with a combination of chili peppers, Sichuan peppercorns, garlic, ginger, and various spices. It's known for its fiery and numbing flavor, characteristic of Sichuan cuisine. It adds a spicy kick to the ingredients cooked in the hot pot, offering a tingling sensation on the palate. Non-Spicy (Not Hot) Broth (清汤 - Qīng tāng): This broth is a milder option compared to the spicy broth. It's often made with a clear or lightly flavored base, such as chicken, pork, or vegetable broth. It allows the natural flavors of the ingredients to shine through without the overpowering heat of spices. It's a popular choice for those who prefer a more subtle and refreshing taste. Two-in-One (Yuan Yang) Broth (鸳鸯锅 - Yuān yāng guō): The two-in-one broth offers the best of both worlds by dividing the hot pot into two sections, allowing diners to enjoy both spicy and non-spicy options simultaneously. One side typically contains the spicy broth, while the other side contains the non-spicy broth. It caters to groups with varying preferences, providing a versatile dining experience where everyone can find something they enjoy. Meat: * Beef: Niú Ròu (牛肉) * Lamb: Yáng Ròu (羊肉) * Chicken: Jī Ròu (鸡肉) Pork: Zhū Ròu (猪肉) Sausages: Xiāng Cháng (香肠) * Fish / Shrimp/Prawn Balls: Yú Qiú / Xiā Qiú (鱼球 / 虾球) Seafood: - Shrimp: Xiā (虾) - Fish: Yú (鱼) - Shellfish: Háimǔ (海蜇) - Mussels: Gēn Mǔli (蚌肉) - Squid: Yóu Yú (鱿鱼) Vegetables: * Coriander: Xīng Cài (香菜) Potato slices: TǔDòu (土豆) Tomatoes: Fān Qié (番茄) Cucumber: HuángGuā (黄瓜) Bean Sprouts: Dà Suàn (大蒜) Lotus Root: Lián'ǒu (莲藕) Bamboo Shoots: Zhú Sǔn (竹笋) Cabbage: Xīng Cài (白菜) Spinach: Bō Cài (菠菜) Mushrooms: - * Enoki Mushroom (long thin white): Jīn Zhēngū (金针菇) - * Shiitake Mushroom: Xiāng Gū (香菇) - Oyster Mushroom: Mù Ěr (木耳) - Wood Ear Mushroom: Xīng'ěr (杏鲍菇) - King Oyster Mushroom: Xìng Bàogū (杏鲍菇) Tofu: * Iced Tofu: Dòng Dòufu (冻豆腐) * Tofu Skin: Dòu Pí (豆皮) Firm Tofu: Làn Dòufu (蓝豆腐) Silken Tofu: Dòufu Rǔ (豆腐乳) Bean Curd Sheets: Dòu Piàn (豆片) Noodles: * Clear (bean) Noodles: Tāng Fěn (汤粉) Rice Noodles: Mǐ Fěn (米粉) Udon Noodles: Wǔdūn Miàn (乌冬面) Other Ingredients: * Dumplings: JiǎoZi (饺子) Eggs: Jī Dàn (鸡蛋) Fried Dough Sticks: Yóu Tiáo (油条) Sauce Bowl: * Sesame Sauce: Zhī Málà Jiàng (芝麻麻辣酱) Peanut Sauce: Huā Shēng Jiàng (花生酱) Condiments one can add to sauce bowl: * Scallions (chopped spring onions): Cōng Jiàng Yóu (葱酱油) Soy Sauce: Jiàng Yóu (酱油) Vinegar: Cù (醋) Chili Sauce: Làjiāo Jiàng (辣椒酱) Garlic Sauce: Sào Jiàng (臊酱) Sesame Oil: Zhī Yóu (芝麻油) Well known hot pot chains include XiaoBu XiaoBu and HaiDiLao but one can also enjoy many one-off independent restaurants.

Plus DunHuang oasis and ZhangYe DanXia GeoPark, all in GanSu province.

With Mark Hyman and Calley Means ...

The YuLong River, YùLóng Hé, starts in YangShuo County near Litang and flows for over 35 kilometers (22 miles) to the Li River near the town of Ping Le; GuangXi province. The YuLong River is relatively shallow at around 5 meters (16 feet) maximum depth and is an average of 25 meters (82 feet) across. Unlike the deeper Li River, it has no motorized boat traffic and bamboo rafts, paddle boats and swimming are popular. The bamboo raft journey begins at the YuLong Bridge, which is 400 years old. Hiking and biking are also popular as there are many quaint villages along the river, some offering bed and breakfast accommodation. The YuLong River Valley is very fertile, and its low-lying terrain is excellent for rice fields. In recent years, farmers have also planted more cash crops such as pomelos, tangerines and mandarin oranges.

Scenes around the central lakes area ...

An area of extraordinary karst peaks. 120 kilometers from KunMing. A UNESCO World Heritage site. This Scenic Area comprises 350 square kilometers and is divided into a number of zones.