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With Nick in China ... With Valerly Blank ... Visitor guide to YinChuan, capital of NingXia province Getting There By Air: YinChuan Hedong International Airport (INC) is well-connected with major Chinese cities. The airport is about 25 kilometers from the city center, and you can take a taxi or airport shuttle bus to your destination. By Train: YinChuan Railway Station offers regular train services to various cities across China, including Beijing, Xi'an, and Lanzhou. The high-speed train network makes travel convenient and efficient. By Bus: Long-distance buses connect YinChuan with other cities in NingXia and neighboring provinces. The YinChuan Long-Distance Bus Station is the main hub for these services. Accommodation YinChuan offers a range of accommodation options, from luxury hotels to budget hostels. Some recommended options include: Luxury: Kempinski Hotel YinChuan, YinChuan International Convention Centre Hotel Mid-Range: Holiday Inn Express YinChuan Downtown, YinChuan XiYue International Hotel Budget: YinChuan Youth Hostel, various local guesthouses Attractions and Activities Historical and Cultural Sites Western Xia Tombs: Located about 35 kilometers from YinChuan, these ancient tombs are the resting place of the emperors of the Western Xia Dynasty. The site offers a fascinating glimpse into the history and culture of the dynasty. NingXia Museum: This museum showcases the rich history and culture of NingXia, with exhibits ranging from ancient artifacts to modern art. HaiBao Pagoda: Also known as the North Pagoda, this ancient Buddhist pagoda is one of the oldest and most well-preserved structures in YinChuan. Natural Attractions Sand Lake: A beautiful nature reserve located about 56 kilometers from YinChuan, Sand Lake is known for its stunning desert and wetland landscapes. Visitors can enjoy bird watching, boat rides, and sand dune activities. Helan Mountains: These mountains offer breathtaking scenery and numerous hiking trails. The region is also home to ancient rock carvings and the Helan Mountain Scenic Area. Modern Attractions Drum Tower: A central landmark in YinChuan, the Drum Tower is surrounded by bustling markets and streets lined with shops and restaurants. Zhongshan Park: A popular urban park that offers a peaceful escape with its beautiful gardens, lakes, and recreational facilities. Dining and Local Specialties YinChuan boasts a diverse culinary scene, with a mix of traditional NingXia cuisine and Hui Muslim specialties. Some must-try dishes include: Lamb Kebabs: A local favorite, these skewered and grilled lamb pieces are seasoned with a blend of spices. Hand-Pulled Noodles: Known locally as "Lamian," these noodles are served in a flavorful broth with beef or lamb. Eight-Treasure Tea: A traditional NingXia beverage made with a mix of tea leaves, dried fruits, and herbs. Shopping Night Markets: Explore the bustling night markets in YinChuan for a variety of street food, local handicrafts, and souvenirs. Shopping Malls: Modern shopping centers like Wanda Plaza and YinChuan Mall offer a wide range of international and local brands. Local Handicrafts: Look for traditional NingXia crafts such as Helan stone carvings, wool products, and Hui embroidery. Tips for Visitors Best Time to Visit: The best times to visit YinChuan are during spring (April to June) and autumn (September to October) when the weather is mild and pleasant. Clothing: Dress in layers to accommodate temperature changes. Summers can be hot, and winters can be quite cold, so pack accordingly. Language: While Mandarin is the official language, some locals may speak the NingXia dialect. It's helpful to have a translation app or phrasebook if you don't speak Mandarin. Respect Local Customs: NingXia has a significant Hui Muslim population, so be respectful of local customs and traditions, especially when visiting mosques and Hui neighborhoods. Conclusion YinChuan, the capital of NingXia Province, offers a rich tapestry of history, culture, and natural beauty. Whether you're exploring ancient tombs, hiking in the mountains, or savoring local cuisine, YinChuan promises an unforgettable experience for every traveler.

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

HuaShan is located near the city of HuaYin in ShaanXi province, about 120 kilometers (75 miles) east of Xi'An. It is the western mountain of the Five Great Mountains of China, and has a long history of religious significance. HuaShan has five main peaks, the highest of which is the South Peak at 2,155 meters (7,070 feet).

Near YangShuo and GuiLin, GuangXi province ...

With China Walking Tour ...

DiSanXian (Potato, Pepper, and Aubergine) Introduction DiSanXian (地三鲜) is a popular Chinese dish from the northeastern region of China. The name "DiSanXian" translates to "Three Earthly Treasures," referring to the main ingredients: potatoes, peppers, and aubergines (eggplants). This dish is loved for its rich flavors and satisfying texture, making it a perfect vegan option for those looking to enjoy authentic Chinese cuisine. Ingredients 2 large potatoes 2 medium aubergines (eggplants) 1 green bell pepper 1 red bell pepper 2 cloves garlic, minced 2 tablespoons soy sauce 1 tablespoon vinegar 1 teaspoon sugar Salt to taste Cooking oil Chopped spring onions (optional, for garnish) Preparation DiSanXian is a straightforward dish to prepare, requiring basic cooking techniques and common ingredients. Here's how to make it: Step 1: Prepare the Vegetables Peel the potatoes and cut them into thin slices or wedges. Cut the aubergines into bite-sized pieces. Remove the seeds from the bell peppers and cut them into strips. Step 2: Fry the Vegetables Heat oil in a wok or large frying pan over medium-high heat. Fry the potato slices until they are golden and crispy, then remove and set aside. Next, fry the aubergine pieces until they are tender and slightly browned, then remove and set aside. Finally, fry the bell pepper strips for a few minutes until they are slightly softened. Step 3: Combine and Season In the same wok or pan, add a little more oil if needed and sauté the minced garlic until fragrant. Add the fried potatoes, aubergines, and bell peppers back into the pan. Stir in the soy sauce, vinegar, sugar, and a pinch of salt. Toss everything together until the vegetables are well-coated with the sauce and heated through. Step 4: Serve Transfer the DiSanXian to a serving plate and garnish with chopped spring onions, if desired. Serve hot with steamed rice for a complete and satisfying meal. Tips and Variations Adjusting Spice Level: If you prefer a spicier version, add some chopped chili peppers or a pinch of chili flakes to the dish. Additional Vegetables: Feel free to add other vegetables like carrots, onions, or zucchini for more variety and nutrition. Low-Oil Option: For a healthier version, you can roast the vegetables instead of frying them. Toss them with a little oil and roast in the oven until tender and lightly browned. Sauce Variations: Experiment with different sauces, such as adding a touch of hoisin sauce for sweetness or using black bean sauce for a deeper flavor. Nutritional Information DiSanXian is not only delicious but also nutritious. Here is an approximate nutritional breakdown for a typical serving of DiSanXian: Calories: 250-300 kcal Protein: 4-6 grams Carbohydrates: 30-35 grams Fat: 12-15 grams Fiber: 5-7 grams Vitamins and Minerals: High in Vitamin C, potassium, and antioxidants from the vegetables. This makes DiSanXian a well-rounded dish that provides energy, essential nutrients, and dietary fiber. Where to Find DiSanXian in China DiSanXian is a popular dish in northeastern China but can be found in many Chinese restaurants throughout the country. Look for restaurants that specialize in northeastern Chinese cuisine or those that offer a wide range of vegetable dishes. You can also find DiSanXian in some vegetarian and vegan restaurants. Conclusion DiSanXian is a delicious and versatile vegan dish that highlights the simple yet rich flavors of Chinese cuisine. Whether you're a seasoned vegan or just looking to try something new, DiSanXian is sure to please your taste buds with its satisfying combination of potatoes, peppers, and aubergines. Enjoy this delightful dish at home or seek it out during your travels in China for an authentic culinary experience.

With The New Atlas ... Anti-China proxy war also in Pakistan ...

The GuanYin of Mount XiQiao is a colossal statue in NanHai District of FoShan, GuangDong. This monument stands 62 m (203 ft) tall, and sits on a 15 m pedestal, making a total height of 77 m (253 ft). GuanYin is the bodhisattva of compassion in Buddhism. With The Hutchinsons ... The pepper stuffed with minced meat is a signature dish of the Hakka cuisine called 'niang', a descriptive word of the method of preparing the food. It's also common among other minority ethnic groups in southern China. The wide varieties of vegetables used for niang range from different kind of tofu to eggplants, bitter gourd, okra to even the spongy shell/skin of pomelo.