ShaoGuan valley 韶关谷 and the DanXia mountain 丹霞山

With Walk East ...

Pandas doing their favorite thing - eating bamboo :) Filmed at the Chengdu Panda Research Center, ChengDu, SiChuan province, in 2008. The smaller Red Panda :

SānLǐTún is a popular destination for shopping, fashion, dining and entertainment.

As in Tibet, BeiJing (89), and XinJiang, violent separatists have been created, aided and spurred on by the West. Rational protests were hijacked by foreign powers and their proxies. This is all about trying to undermine China, to keep it down. None worked, but now they are doubling down. This is what the US has and still does the world over. Central and south america, Africa and Asia, never allowed to fulfill their potential; coups and wars always snuffing out the possibilities. Even in Europe and the Middle East, as we see today. Fact : Hong Kong people never had the right to vote for their leaders under UK rule; not until China took back the reign from British colonial power. Thanks to the National Security Law, peace has finally returned to Hong Kong after a year of destructive riots and terror that wrecked Hong Kong's international image and economy. To China, the people of Hong Kong are family. To the West, they are just pawns in trying to bring down all of China and its people. With Cyrus Janssen ... YT comment : "The colonizer not only colonizes territory, they also colonize the local people's minds, through promoting their own culture over theirs, and also by devising education systems to inculcate their values into the local children. Even after the colonizer leaves, the minds of the people often remain enslaved and loyal to their former masters. This "colonial mentality" remains predominate in Hong Kong, India, the Philippines and other former colonies. Many in Hong Kong (though not all) tend to have the colonial mentality. Colonial mentality is the internalized perception of ethnic or cultural inferiority felt by people as a result of colonization. Such people tend to display a preference for the cultures of the Anglo-Saxons, while harboring a disdain for any "non-Anglo" culture, including their own! Hong Kong people had to bow to the British and stand for their National Anthem. They were treated as second rate citizens." "'You are free to agree, but not free to differ on the official truth'." "The ultimate hypocrisy is the UK supporting 'democracy' for HK when they never introduced it in all the 152 years of colonial rule. In 1967, HK anti colonial protests ended in the shooting of civilians, and I remember being teargassed in our apartment as a child. Young HK people need to learn from history. Foreign interference is anathema to any country." "'Any country that is not a slave is our enemy' - the US" Bonus films - With Danny HaiPhong ... Ben Norton on the NEW Cold War and Europe's economic suicide ... On the CIA, with Jeffrey Sachs ... With Brian Berletic ...

The real XinJiang - don't miss it. With CGTN ...

Selena is from the Philipines. The first film features LongQing Gorge, an acrobatics show and BaDaLing Great Wall. The second, Beijing Zoo, the Olympic Park and ChaoYang Park ...

With Brian Berletic / The New Atlas ... Real freedom versus the illusion of freedom ...

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

With HowToChinese and Fluenz ...