The Hong Kong 香港 University of Science and Technology

A beautiful series of grottoes filled with Buddhist sculpture carved into natural caves and caverns in a canyon along the Yellow River. It lies just north of where the Yellow River empties into the LiuJiaXia Reservoir.

Essential Chinese Sauces, Spices and Oils for your kitchen cupboard: Soy Sauce (酱油, Jiàngyóu): Soy sauce is perhaps the most essential condiment in Chinese cooking. It adds saltiness, depth, and umami flavor to dishes. There are different varieties of soy sauce, including light soy sauce (生抽, Shēngchōu) and dark soy sauce (老抽, Lǎochōu), each with its own flavor profile and usage. Oyster Sauce (蚝油, Háoyóu): Oyster sauce is a thick, savory sauce made from oyster extracts, soy sauce, sugar, and other seasonings. It has a rich, umami flavor and is commonly used as a seasoning and flavor enhancer in stir-fries, marinades, and dipping sauces. Sesame Oil (麻油, Máyóu): Sesame oil is a fragrant oil made from toasted sesame seeds. It has a nutty flavor and adds depth and aroma to dishes. Sesame oil is often used as a finishing oil, added at the end of cooking for its distinct flavor. It is commonly used in stir-fries, marinades, dressings, and dipping sauces. Try the toasted version. Rice Vinegar (米醋, Mǐcù): Rice vinegar is a mild, slightly sweet vinegar made from fermented rice. It adds acidity and brightness to dishes and is commonly used in marinades, dressings, dipping sauces, and pickling. Chili Bean Paste (豆瓣酱, Dòubànjiàng): Chili bean paste, also known as doubanjiang or Toban Djan, is a spicy and savory paste made from fermented broad beans, chili peppers, and soybeans. It has a complex flavor with a balance of saltiness, sweetness, and heat. Chili bean paste is a key ingredient in Sichuan cuisine and is used in dishes such as Mapo Tofu and Twice-cooked Pork. Shaoxing Wine (绍兴酒, Shàoxīngjiǔ): Shaoxing wine is a type of Chinese rice wine made from fermented glutinous rice. It adds depth of flavor and aroma to dishes and is commonly used in marinades, braises, and stir-fries. Shaoxing wine is a staple ingredient in Chinese cuisine and is often referred to as the "cooking wine" in Chinese recipes. Chili Oil (辣椒油, Làjiāoyóu): Chili oil is a spicy and aromatic oil made by infusing hot oil with dried chili peppers and other aromatics. It adds heat and flavor to dishes and is commonly used as a condiment in noodle soups, stir-fries, dumplings, and dipping sauces. Hoisin Sauce (海鲜酱, Hǎixiānjiàng): Hoisin sauce is a thick, sweet and savory sauce made from soybeans, sugar, vinegar, garlic, and various spices. It has a complex flavor with notes of sweetness, saltiness, and umami. Hoisin sauce is commonly used as a dipping sauce for spring rolls, a glaze for roasted meats, and a flavoring agent in stir-fries and marinades. Five-Spice Powder (五香粉, Wǔxiāngfěn): Five-spice powder is a blend of ground spices commonly used in Chinese cuisine. It typically includes star anise, cloves, Chinese cinnamon (cassia), Sichuan peppercorns, and fennel seeds. Five-spice powder adds a warm, aromatic flavor to dishes and is often used in marinades, rubs, braises, and stir-fries. These essential Chinese sauces, spices, and oils add depth, flavor, and complexity to a wide range of Chinese dishes. Experimenting with these ingredients can help you create authentic and delicious Chinese cuisine at home! We have recipes for Chili Oil and HoiSin Sauce but by all means try those from your Chinese supermarket first.

Because health is the foundation for everything else. With Dr. Sten Ekberg ...

With Walk East ...

GuangDong province. With Walk East ...

A beautiful film ... The LongSheng (Dragon's Backbone) rice terraces 龙胜梯田 cover an area of around 65 square kilometers (about 16,000 acres) in GuangXi province. Construction of the terraces began during the Yuan dynasty (1271-1368), most extensively around 500 years ago during the Ming dynasty, and continues today. The rice terraces stand as testament to the wisdom and strength of the Zhuang and Yao ethnic minorities who form the majority of the locals here. LongJi (the Dragon's Backbone) Mountain is located in LongSheng County, about 100 km (2 hours drive) from GuiLin. The most famous of the rice terrace areas here are the Ping'An and JinKeng rice terraces. The terraced fields are constructed from riversides up to the mountain tops, at elevations of 300 meters (1,000 feet) to 1,100 meters (3,600 feet). A typical incline is 30 to 35 degrees. This area is also noted for its LongJi tea and wine. Best time to visit : May to mid-October (ideally, June to September).

A trip to the wonderful, natural getaway of JinSi Xia (JinSi Canyon), ShaanXi province in central China ...

Experience the rich culture and breathtaking scenery ...

With BeiJing Liu ...