A trip to QingDao and LaoShan mountain

Introduction: Chili oil is a versatile and flavorful condiment widely used in Chinese cuisine, particularly in SiChuan and HuNan dishes. It adds heat, depth and aroma to a variety of dishes, from noodles and stir-fries to dumplings and marinades. Making chili oil at home allows you to customize the flavors and heat level to your preference, and it's surprisingly simple to prepare, with just a few key ingredients. Ingredients: A neutral Oil: Choose a neutral oil with a high smoke point, such as canola oil, grape-seed oil, or peanut oil. This will serve as the base for the chili oil and carry the flavors of the aromatics and spices. Dried Chilies: Use dried chili peppers of your choice, such as Chinese facing-heaven chilies, Thai bird's eye chilies, or arbol chilies; but any will be fine. Adjust the quantity based on your preferred level of heat. If whole dried chilies, crumble into flakes. Some sliced fresh chilis can also be included. Sichuan Peppercorns: Optional but highly recommended for authentic Sichuan flavor. Sichuan peppercorns add a citrusy, floral aroma and a distinctive numbing sensation to the chili oil. Can be bought at a Chinese grocery store or online. Aromatics: Garlic, ginger, and scallions are common aromatics used in chili oil. They add depth and complexity to the flavor profile. Spices: Optional spices such as star anise and cloves can be added for additional flavor and complexity. Salt: A pinch of salt enhances the overall flavor of the chili oil. Method: Prepare the Ingredients: If using whole dried chilies, remove the stems and cut or tear them into smaller pieces. Peel and slice the garlic and ginger. Cut the scallions into small pieces. Infuse the oil: In a saucepan or skillet, heat the neutral oil over low to medium heat. Add the dried chilies, Sichuan peppercorns (if using), garlic, ginger, plus any optional spices. Cook gently, stirring occasionally, until the aromatics are fragrant and slightly golden, about 10-15 minutes. Cool the oil: Remove the pan from the heat and let the oil cool. This allows the flavors to infuse into the oil. Strain the oil: Once the oil has cooled, strain it through a fine-mesh sieve or cheesecloth into a clean container. Storage: In an airtight container, store the chili oil in a cool, dark place or in the refrigerator for longer shelf life. Tips: Adjust the quantity of dried chilies and SiChuan peppercorns to your preferred level of heat and numbing sensation. Experiment with different aromatics and spices to customize the flavor of your chili oil. A little sesame oil can be added at the end to further enhance the flavor and aroma of the chili oil. Toasted sesame oil, in particular, adds a rich, nutty flavor that complements the spices and aromatics. Be careful not to overheat the oil, as this can cause the aromatics and spices to burn and develop off-flavors. Enjoy your homemade chili oil drizzled over noodles, stir-fries, dumplings, or any dish that could use a spicy kick and aromatic depth! Give some to your friends and relatives : )

With Walk For You ...

Foreign exchange student Jake 'dancing' through BeiJing, ChengDu, Xi'An, Lhasa, YangShuo, ZhangJiaJie, ShangHai, FengHuang and Hong Kong. A fun film ...

XiShuangBanNa located in the south of YunNan province, south China, is a charming international eco-tourism resort on the reaches of the Mekong river (known as the LanCang river in China), bordering with Laos and Myanmar, and adjacent to Thailand, Vietnam and Cambodia. Esteemed for its captivating tropical landscapes and exotic cultures of the 13 native minorities, this land is home to China's largest tropical rainforest and abundant biological resources, and the Dai Water Splashing Festival (which lasts for three days from April 13 to 15). The Six Famous Tea Mountains region, 六大茶山 (Liù Dà Chá Shān) produce some of the most highly regarded Pu-Er tea. There are daily flights from KunMing, DaLi and ChengDu.

Great Wall of China Tour This itinerary takes you on a comprehensive journey along the Great Wall of China, starting from the western end in Jiayuguan and ending at the eastern end in Qinhuangdao. Week 1: Western End - Jiayuguan and Dunhuang Begin your journey at the western end of the Great Wall in Jiayuguan, Gansu Province. Explore the Jiayuguan Fort, an ancient military stronghold at the western terminus of the Ming Dynasty Great Wall. Visit the nearby Overhanging Great Wall and the First Beacon Tower to experience the rugged beauty of the western desert landscape. Travel to Dunhuang to visit the Mogao Caves and the Crescent Lake oasis, and learn about the Silk Road history of the region. Week 2: Central Section - Shanxi and Hebei Travel eastward to Shanxi Province to explore sections of the Great Wall at locations like Datong and Yanmenguan. Visit the Hanging Temple of Datong and the Yungang Grottoes, UNESCO World Heritage Sites renowned for their ancient Buddhist art and architecture. Continue to Hebei Province to visit iconic sections of the Great Wall such as Jinshanling and Simatai, known for their scenic beauty and well-preserved architecture. Week 3: Beijing and Surroundings Arrive in Beijing, the capital city of China, and explore the famous Mutianyu and Badaling sections of the Great Wall. Visit other historical and cultural attractions in Beijing, such as the Forbidden City, Tiananmen Square, and the Temple of Heaven. Take day trips to lesser-known sections of the Great Wall, such as Huanghuacheng and Jiankou, for a more secluded experience. Week 4: Eastern End - Liaoning and Hebei Travel northeast to Liaoning Province to visit sections of the Great Wall at locations like Shanhaiguan and Jinzhou. Explore the Old Dragon's Head, where the Great Wall meets the Bohai Sea, and visit the nearby Shanhaiguan Pass, known as the "First Pass Under Heaven." Return to Hebei Province to visit the eastern terminus of the Great Wall at Laolongtou (Old Dragon's Head) in Qinhuangdao.

Plus, Gong LinNa with a beautiful new song : Xiao He Tang Shui 小河淌水 ...

With Chinese Street View ... Bonus film - WuShang Dream Plaza; with Rafa Goes Around! ...