ShangHai 上海 scenes …

With BeiJing Liu ...

With Inside China Business ...

With Danny Haiphong and Brian Berletic ...

A fascinating, hour plus documentary by CCTV's Travelogue (from the English language CCTV9 channel). Dali is a four and a half hours drive from KunMing, the provincial capital of YunNan in south China, or forty minutes by air. By rail it is also connected to nearby LiJiang. We haven't posted a Travelogue for a couple of years, but are very happy to say that it is back to its best - intelligent presenter and beautiful cinematography. Highly recommended. Inhabited predominantly by the Bai and Yi ethnic groups. 1 : Dali Old Town 1/1 In this segment, presenter Katrina Yu tours the artistic cobblestone streets of the Old Town, meeting adventurous travelers along the way -- and shows where you can party with musical locals at night. 1/2 Katrina sails across the serenely beautiful ErHai Lake, enjoying a taste of ethnic Bai culture along the way. She also gets a lesson in an ancient handcraft and peeks inside a luxurious lakeside guesthouse. 1/3 Katrina strolls through the surrounding grounds of Dali's iconic Three Pagodas, and shows audiences the breath-taking view from the top of the soaring CangShan Mountains. 2 : The outskirts of Dali 2/1 Katrina hikes the holy paths of JiZu Mountain, one of the most sacred Buddhist sites in China, and discovers the historic temples which have given the area the nickname of "scented wonderland" 2/2 Katrina visits the traditional ethnic Bai village of XinHua. Join her as she is treated to a colorful 'Eight bowl' Bai banquet and gets a lesson in an age-old handicraft from a master silver maker. 2/3 Katrina wanders through the ancient town of ShaXi. Join her as she savors the sights and tastes of the bustling weekly market, and finds out how this age-old center has succeeded in becoming a modern tourist destination while maintaining its old-world charm. 3 : The 'thousand year old' village of NuoDeng, deep in rural Dali 3/1 Katrina and the crew arrive at the hillside village. They get a taste of Nuodeng's famous salted ham and meet a local man whose character is just as interesting as the temple he guards. 3/2 Katrina visits a unique family museum, and has her pulse checked at a guesthouse where the owners offer holistic health treatments as well as accommodation. 3/3 Katrina plays teacher and student for a day, getting a lesson in local culture at Nuodeng's lively primary school.

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.

With Rafa Goes Around! ... Bonus film - The Singing Sand Dunes | Dunhuang, Gansu Province | 敦煌鸣沙山 - with Walk East ...

With The New Atlas - Angelo Giuliano with Brian Berletic - the latest geo-politics ... Bonus film - Daniel Dumbrill in conversation with Danny Haiphong ... Western media is merely propaganda - with The Grayzone ... A rationale for subjugation - of those abroad, and you at home.

With Walk East ...

Immediately south of TianAnMen Square ...