The ShangHai 上海 World Expo, with Dennis Callan

LiánYúnGǎng's tourist attractions include : Lian Island Resort, 连岛 A beautiful island connected to LianYun district by a 7 kilometer (4 miles) sea dyke, the longest in China. There are two main beach and swimming areas. Lian Island is also home to an annual music extravaganza that features some of China's most famous pop stars. Huaguo Mountain, 花果山

The Purple Bamboo Park (ZiZhuYuan), a national AAAA-level scenic spot, was founded in 1953 and is open to the public free of charge. The park has natural landscaping and lush bamboos, making it perfect for exercise and and relaxation. The Summer Palace (YiHeYuan), a royal garden during the Qing Dynasty, is located in the western suburbs of Beijing. The Summer Palace is a large-scale landscape garden built around KunMing Lake and WanShou Mountain and based on the design techniques of the south of the YangTze River style gardens. It is also the most complete royal palace garden in China and is known as the "Royal Garden Museum" and is a National AAAAA level scenic spot. The boat ride along the canal between the two parks (ChangHe River) takes about 25 minutes. With Seiu Travel ...

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

Meet the new boss (puppet); Same as the old boss (puppet). Don't get fooled again ! Hegemony and colonialism - nothing really changed - so let's see it for what it is. It is not going to go away until we all stand up to stop this evil. See behind the smokescreen / curtain / narrative ...

GuiZhou is a mountainous province in south China, known for its awesome scenery, ancient rural villages and diverse ethnic cultures. GuiZhou borders SiChuan and ChongQing to the north, YunNan to the west, GuangXi to the south and HuNan to the east. The provincial capital is GuiYang. Many Chinese ethnic minorities have been living in this region for many centuries; these include the Miao, Yao, Yi, Qiang, Dong, Zhuang, BouYei, Bai, TuJia, GeLao and Sui.

GuangXi province. With Living Asian ... Bonus film - A scenic road trip between YangShuo and GuiLin, with Flip Nel ...

GuiLin, in GuangXi province, is famous for the surrounding karst peaks and rivers, but the city itself is also beautiful ...

With Ben Norton ...