ZhangJiaJie trip with Sophie Kim

Last health post on the latest videos page - from now on, health related videos will be on a new health specific page, featuring the best 4 (so far) health promoters (Berg, Ekberg, Chatterjee, MedCram). Here in a day or so. With Doctor Eric Berg and professor xxx ... Why carbs, fructose, sugar will ruin your health ...

With Seiu Travel ... Visitor Guide to YangZhou Introduction to YangZhou YangZhou, a historic city in JiangSu Province, is renowned for its rich cultural heritage, beautiful gardens, and delicious cuisine. Known as the "City of Gardens and Alleys," YangZhou offers a unique blend of natural beauty and historical significance. Top Attractions in YangZhou Slender West Lake (ShouXi Hu) - A picturesque lake surrounded by lush gardens, pavilions, and bridges. It's a perfect spot for a leisurely boat ride or a peaceful stroll. Ge Garden (Ge Yuan) - A classical Chinese garden known for its bamboo groves, rock formations, and intricate architecture. It's a great place to experience traditional Chinese garden design. He Garden (He Yuan) - Another stunning garden in YangZhou, featuring a mix of Chinese and Western architectural styles. The garden is particularly famous for its beautiful lotus ponds. Daming Temple (DaMing Si) - One of the oldest and most famous Buddhist temples in China, offering a serene atmosphere and stunning views of the surrounding area. YangZhou Museum (YangZhou BoWuGuan) - A must-visit for history enthusiasts, this museum showcases a vast collection of artifacts that tell the story of YangZhou's rich past. Local Cuisine YangZhou is famous for its culinary delights, particularly its breakfast culture. Some must-try dishes include: YangZhou Fried Rice (YangZhou ChaoFan) - A classic Chinese dish made with eggs, shrimp, and vegetables, all stir-fried with rice. Steamed Dumplings (XiaoLong Bao) - These juicy dumplings are filled with pork and a savory broth, making them a favorite among locals and visitors alike. YangZhou Pickles (YangZhou ZhaCai) - A traditional side dish made from pickled vegetables, often served with congee or rice. Braised Lion's Head Meatballs (HongShao ShiZi Tou) - Large, tender meatballs braised in a rich, savory sauce, often served with vegetables. Getting Around YangZhou YangZhou is a relatively compact city, making it easy to explore by public transportation, bicycle, or on foot. The city has a well-developed bus system, and taxis are also readily available. For a more scenic experience, consider renting a bicycle to explore the city's many gardens and historic sites. Best Time to Visit The best time to visit YangZhou is during the spring (March to May) and autumn (September to November) when the weather is mild, and the gardens are in full bloom. The city is particularly beautiful during the spring when the cherry blossoms and plum flowers are in bloom. Tips for Visitors Language: While Mandarin is widely spoken, learning a few basic phrases in Chinese can be helpful, especially in more rural areas. Currency: The local currency is the Chinese Yuan (CNY). Credit cards are accepted in most hotels and restaurants, but it's a good idea to carry some cash for smaller establishments. Etiquette: When visiting temples or other cultural sites, dress modestly and be respectful of local customs and traditions. Health and Safety: YangZhou is generally a safe city, but it's always a good idea to take standard precautions, such as keeping an eye on your belongings and staying aware of your surroundings. Conclusion YangZhou is a city that offers a perfect blend of history, culture, and natural beauty. Whether you're exploring its ancient gardens, savoring its delicious cuisine, or simply strolling along the picturesque Slender West Lake, YangZhou is sure to leave a lasting impression. Enjoy your visit!

With Walk East ...

A trip to the wild Great Wall ... Love the ones you're with. Your partner, family, neighbours, the people you pass on the street. As this blue and green planet whizzes through space, we can all share the love with those around us. The goal of all sane people is to create a better world for our children ...

With Walk East ... Bonus film - ShangHai North Bund night walk ...

Sailing along the Li River and YuLong River, among beautiful karst mountain peaks ... Bonus films - starting with 'Let life be beautiful' ... Sung by Alu Azhou and the Mountain Wind Group 阿鲁阿卓, 山风组合 生如夏花. Inspired by Stray Birds by famous Indian poet Rabindranath Tagore, 1916 (生如夏花之绚烂，死如秋叶之静美 --飞鸟集, 泰戈尔, 1916). Lyrics and Music by PU Shu (朴树). "In this life, we can not stay so long ..." Plus, heading to the northern grasslands, Song of the Surging Water - title song of the 2015 movie Wolf Totem 汪峰 沧浪之歌（《狼图腾》主题曲）. Sung by Wang Feng. Lyrics by WANG Feng (汪峰); music by Adam HUANG (HUANG Yong, 黄勇); with Alianuul (Morin Khuur solo) and NING FangLiang (violin solo). "I am broken, but I love flying ..." We are not here so long - let each day be full of love and beauty ...

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

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People in China are the happiest, with 91% feeling upbeat about life, says a new study by multinational research group IPSOS of Paris. Chinese values ...