LiuZhou 柳州 city, GuangXi province

Introduction: Chili oil is a versatile and flavorful condiment widely used in Chinese cuisine, particularly in SiChuan and HuNan dishes. It adds heat, depth and aroma to a variety of dishes, from noodles and stir-fries to dumplings and marinades. Making chili oil at home allows you to customize the flavors and heat level to your preference, and it's surprisingly simple to prepare, with just a few key ingredients. Ingredients: A neutral Oil: Choose a neutral oil with a high smoke point, such as canola oil, grape-seed oil, or peanut oil. This will serve as the base for the chili oil and carry the flavors of the aromatics and spices. Dried Chilies: Use dried chili peppers of your choice, such as Chinese facing-heaven chilies, Thai bird's eye chilies, or arbol chilies; but any will be fine. Adjust the quantity based on your preferred level of heat. If whole dried chilies, crumble into flakes. Some sliced fresh chilis can also be included. Sichuan Peppercorns: Optional but highly recommended for authentic Sichuan flavor. Sichuan peppercorns add a citrusy, floral aroma and a distinctive numbing sensation to the chili oil. Can be bought at a Chinese grocery store or online. Aromatics: Garlic, ginger, and scallions are common aromatics used in chili oil. They add depth and complexity to the flavor profile. Spices: Optional spices such as star anise and cloves can be added for additional flavor and complexity. Salt: A pinch of salt enhances the overall flavor of the chili oil. Method: Prepare the Ingredients: If using whole dried chilies, remove the stems and cut or tear them into smaller pieces. Peel and slice the garlic and ginger. Cut the scallions into small pieces. Infuse the oil: In a saucepan or skillet, heat the neutral oil over low to medium heat. Add the dried chilies, Sichuan peppercorns (if using), garlic, ginger, plus any optional spices. Cook gently, stirring occasionally, until the aromatics are fragrant and slightly golden, about 10-15 minutes. Cool the oil: Remove the pan from the heat and let the oil cool. This allows the flavors to infuse into the oil. Strain the oil: Once the oil has cooled, strain it through a fine-mesh sieve or cheesecloth into a clean container. Storage: In an airtight container, store the chili oil in a cool, dark place or in the refrigerator for longer shelf life. Tips: Adjust the quantity of dried chilies and SiChuan peppercorns to your preferred level of heat and numbing sensation. Experiment with different aromatics and spices to customize the flavor of your chili oil. A little sesame oil can be added at the end to further enhance the flavor and aroma of the chili oil. Toasted sesame oil, in particular, adds a rich, nutty flavor that complements the spices and aromatics. Be careful not to overheat the oil, as this can cause the aromatics and spices to burn and develop off-flavors. Enjoy your homemade chili oil drizzled over noodles, stir-fries, dumplings, or any dish that could use a spicy kick and aromatic depth! Give some to your friends and relatives : )

Night walk in an ancient town clinging to waterfalls. With Walk East ...

Beautiful, extended scenes. The concert featured many international stars, dance and wonderful stagecraft and the finale combined fireworks with bold lighting, fountains and dramatic music ...

Despite its northern location, Beijing, the blue sky city, is one of the sunniest places in China and, in summer, also one of the hottest. Although around 1,000 miles north of Shanghai, and some 2,000 miles north of Hong Kong and tropical Hainan, Beijing is hotter through the summer months (mid-may to mid-September). Generally a dry heat, tropical thunderstorms can appear on occasion, and with night time temperatures in the 70s you'll be dancing in the rain ;) Excursion ideas : the in-the-mountains Buddhist temples of JieTaiSi and TanZheSi (bus, from the western end of metro line 1), the coastal city of TianJin (train), the beach at BeiDaiHe (train) and the nearby eastern end of the Great Wall (QinHuangDao), the imperial summer resort of ChengDe (combine with a visit to Simatai / JinShanLing Great Wall; coach or train), LongQing Gorge (LongQing Xia), the Spirit Way and general countryside at the Ming Tombs. TianJin can be a day trip as it is connected by high-speed rail, but two days would be great too. For ChengDe or BeiDaiHe, two or three days is best. Remember to take your passport in order to check in to a hotel. Or (more locally) visit the beach / pool at ChaoYang Park. Also, consider the Summer Palace (YiHeYuan), YuanMingYuan (the 'old' / original Summer Palace), BeiHai and JingShan Parks, the Ethic Culture Park (MinZu), the Olympic Forest Park, and these places in the Western Hills: XiangShan Park, Beijing Botanical Garden, BaDaChu (Eight Great (Buddhist) Sites area).

Vast rolling seas of golden canola flowers make the are around QuJing, LuoPing County, YunNan province, near the start of the Pearl River (China's third longest), a tourist hot-spot each autumn. A GCTN Travelogue ...

The beautiful outdoor show in HangZhou, ZheJiang province ...

Filmed in April 2012.

Scenes around the central lakes area ...

In HuNan province. Plus a detailed documentary film. Discover why to the Chinese nature is not just a pretty background, but that human life is rooted in nature; that nature is as a holy text of which we are a part ...