Around China trip

With Yin's Travel ... Bonus film - driving on the XinJiang-Tibet highway, Kudi to Mazha - with Walk China ...

GuangDong Province Tour, China This itinerary covers a diverse range of experiences in GuangDong Province, including exploring the vibrant cities of GuangZhou and ShenZhen, discovering the cultural heritage of the Pearl River Delta region, and relaxing on the beaches and islands along the coast. Week 1: GuangZhou Explore the historic sites of Guangzhou, including Yuexiu Park, the Chen Clan Ancestral Hall, and the Sun Yat-sen Memorial Hall. Indulge in Cantonese cuisine at local restaurants and street food stalls, sampling dishes like dim sum, roast goose, and clay pot rice. Shop for souvenirs and local specialties at markets like Shangxiajiu Pedestrian Street and Qingping Market. Week 2: ShenZhen Discover the modern cityscape of Shenzhen, including landmarks like the Ping An Finance Centre and the Window of the World theme park. Explore cultural attractions such as the Dafen Oil Painting Village and the Shenzhen Museum. Experience Shenzhen's diverse culinary scene, with influences from all over China and the world. Week 3: Pearl River Delta Region Visit historic towns like Foshan, known for its traditional martial arts and ceramics. Explore the waterways of the Pearl River Delta, taking boat tours or cruises to see traditional villages and scenic landscapes. Sample local delicacies like Cantonese-style seafood and traditional snacks in the region's markets and eateries. Week 4: Coastal Cities and Islands Relax on the beaches of Zhuhai and enjoy water sports or leisurely walks along the coast. Take a day trip to the nearby islands of Hainan or Hong Kong for additional beach experiences and cultural exploration. Explore the maritime history and architecture of cities like Zhanjiang and Jiangmen.

A great film by Sticker Travel ...

Near the border with Korea in north east China, the city has a large ethnic Korean population.

With XiaoQianFeng ...

With Wei's Travel ...

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 : )