Chun Hui Yuan Spa Resort, BeiJing 北京

Based around a large lake with a perimeter of 15 kilometers. In JiangSu province.

YuanMingYuan, also known as the 'Old Summer Palace', was constructed during the 18th and early 19th century and was a wonderland of lakes and waterways, bridges, hills and pavilions. One third of the ground of YuanMingYuan was taken up by over 200 small hills with steep sides, secluded valleys, rock walls and stone caves. Half of the garderns are covered by the waters of lakes, winding streams and ponds. It was at YuanMingYuan that the emperors of the Qing Dynasty resided and handled government affairs - until it was destroyed; the Forbidden City was mostly used only for formal ceremonies at this time. The southern part of YuanMingYuan was where emperors handled state affairs, while the other parts were primarily for personal use and comprised of more than 150 scenic spots, involving rare exotic flowers and trees from different parts of the country. There were originally towers, terraces, pavilions, halls, corridors, pagodas and bridges with a total construction area of 150,000 square meters - corresponding in scale to that of the Imperial Palace. Artisans were recruited from all over China to enact the exquisite settings. The various styles of architecture, standing encircled by hills and rivulets, presented a most picturesque view. Many were reproductions of scenic mountains, rivers and famous gardens in China (mostly southern China). During his many tours of the country, emperor QianLong made it a point to have pictures of famous gardens and scenes drawn so that he could have replicas built in Beijing. Most famous of these were the ten scenic spots of the West Lake in HangZhou. The Old Summer Palace is often associated with the European-style palaces (Xi Yang Lou) that were built of stone. The designers of those structures, the Jesuits Giuseppe Castiglione and Michel Benoist, were employed by emperor QianLong to satisfy his taste for exotic buildings and objects. However, more than 95% of the Imperial Gardens consisted of essentially Chinese-style buildings. There were also a few buildings in Tibetan and Mongolian styles, reflecting the diversity of the Qing empire. In addition, hundreds of invaluable Chinese art masterpieces and antiquities were stored in the halls, including some unique copies of literary works and collections. In 1860, during the 'Second Opium War', the British and French expeditionary forces looted the Old Summer Palace. Later, on October 18 1860, a British general - despite protestations from the French (who in fact had began the looting) - gave the order to set fire to the huge complex, which burned to the ground. In 1900, those buildings that had partly survived or been restored were burnt for good by the Western expeditionary forces sent to quell the 'Boxer Rebellion'. Many priceless artifacts were plundered and made their way to museums and private collections in Europe. The ruins were further plundered by the warlords of the early republican period and further destruction of the ruins took place during the 'Cutural Revolution'. After all this destruction, what was left was truely just an empty shell. Empress dowager CiXi later directed the forming of YiHeYuan (Garden of Nurtured Harmony), into a new Summer Palace; this was near to the Old Summer Palace, but on a (somewhat) smaller scale. Nearest subway station : YuanMingYuan on line 4.

Near LiJiang, in YunNan province. With Walk East ...

JūYōng Guān (JuYong Pass) is the nearest section of the Great Wall of China to Beijing - about 50 kilometers (31 miles) from the city center.

“Socialism never took root in America because the poor see themselves not as an exploited proletariat, but as temporarily embarrassed millionaires.” ― John Steinbeck On the 'China threat' scam - with The Geopolitics In Conflict Show ... A talk with historian Alfred McCoy - don't miss it (though he seems not seem to realize that China's South China Sea actions are defensive, countering Western aggression and encirclement) ... With Professor Richard Wolff (exaggerates China's problems but otherwise worth a listen) ... On the BBC's Uyghur propaganda BS ... US semi-boycott of the BeiJing Winter Olympics ? Infantile ? Xi (and Putin) outclass Biden again and again ... Just 90 seconds to THE END (doomsday clock) - can we stop the madness - not sure, but we must try - (musical interlude, with Roger Walters and band) ... There is no 'them'. It is only a scam that the elite uses to convince you of your subservience.

'An Outrage' : House passes largest military budget in generations - with Democracy Now / William Hartung ... Preparing you for war - with The New Atlas ... On the phony 'Uyghur Tribunal', with The New Atlas ... On the China - Laos high speed railway ... On the new national highway in Cambodia ... Is Russia really planning a war in Ukraine - or is Washington? - with The Grayzone and Scott Ritter ... With YChina ... With Martin Jacques talking with Jie Qiong ... On 'Russian aggression' ... On Nicaragua ... China 2021 review - with Pascal Coppens ... With Martin Jacques ... The critical need for independent media - with Glenn Greenwald ... 'Who rules America? The dangerous concentration of power and wealth in the American elite', with George Domhoff (and this is from the late sixties); the reality behind 'democracy'. Don't miss it ...

Essential Chinese Sauces, Spices and Oils for your kitchen cupboard: Soy Sauce (酱油, Jiàngyóu): Soy sauce is perhaps the most essential condiment in Chinese cooking. It adds saltiness, depth, and umami flavor to dishes. There are different varieties of soy sauce, including light soy sauce (生抽, Shēngchōu) and dark soy sauce (老抽, Lǎochōu), each with its own flavor profile and usage. Oyster Sauce (蚝油, Háoyóu): Oyster sauce is a thick, savory sauce made from oyster extracts, soy sauce, sugar, and other seasonings. It has a rich, umami flavor and is commonly used as a seasoning and flavor enhancer in stir-fries, marinades, and dipping sauces. Sesame Oil (麻油, Máyóu): Sesame oil is a fragrant oil made from toasted sesame seeds. It has a nutty flavor and adds depth and aroma to dishes. Sesame oil is often used as a finishing oil, added at the end of cooking for its distinct flavor. It is commonly used in stir-fries, marinades, dressings, and dipping sauces. Try the toasted version. Rice Vinegar (米醋, Mǐcù): Rice vinegar is a mild, slightly sweet vinegar made from fermented rice. It adds acidity and brightness to dishes and is commonly used in marinades, dressings, dipping sauces, and pickling. Chili Bean Paste (豆瓣酱, Dòubànjiàng): Chili bean paste, also known as doubanjiang or Toban Djan, is a spicy and savory paste made from fermented broad beans, chili peppers, and soybeans. It has a complex flavor with a balance of saltiness, sweetness, and heat. Chili bean paste is a key ingredient in Sichuan cuisine and is used in dishes such as Mapo Tofu and Twice-cooked Pork. Shaoxing Wine (绍兴酒, Shàoxīngjiǔ): Shaoxing wine is a type of Chinese rice wine made from fermented glutinous rice. It adds depth of flavor and aroma to dishes and is commonly used in marinades, braises, and stir-fries. Shaoxing wine is a staple ingredient in Chinese cuisine and is often referred to as the "cooking wine" in Chinese recipes. Chili Oil (辣椒油, Làjiāoyóu): Chili oil is a spicy and aromatic oil made by infusing hot oil with dried chili peppers and other aromatics. It adds heat and flavor to dishes and is commonly used as a condiment in noodle soups, stir-fries, dumplings, and dipping sauces. Hoisin Sauce (海鲜酱, Hǎixiānjiàng): Hoisin sauce is a thick, sweet and savory sauce made from soybeans, sugar, vinegar, garlic, and various spices. It has a complex flavor with notes of sweetness, saltiness, and umami. Hoisin sauce is commonly used as a dipping sauce for spring rolls, a glaze for roasted meats, and a flavoring agent in stir-fries and marinades. Five-Spice Powder (五香粉, Wǔxiāngfěn): Five-spice powder is a blend of ground spices commonly used in Chinese cuisine. It typically includes star anise, cloves, Chinese cinnamon (cassia), Sichuan peppercorns, and fennel seeds. Five-spice powder adds a warm, aromatic flavor to dishes and is often used in marinades, rubs, braises, and stir-fries. These essential Chinese sauces, spices, and oils add depth, flavor, and complexity to a wide range of Chinese dishes. Experimenting with these ingredients can help you create authentic and delicious Chinese cuisine at home! We have recipes for Chili Oil and HoiSin Sauce but by all means try those from your Chinese supermarket first.

With Josh Reid ...