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Beautiful ZhangJiaJie 张家界 and TianMenShan 天門山
HuNan province.
Spring in WuHan city, HuBei province
With Walk East ...
Beautiful Sleeping Buddha – sculpture art from waste
Last year, artist Hu JunJun was invited to make a six ton Reclining Buddha statue with twigs, which received much attention on exhibition in XiaMen. In her works, the Buddha often appears among colorful Chinese landscapes in a light and graceful style, rather than in the stereotypical manner of religious art works. Master architect Tadao Ando designed a museum for their collection of Buddha statues of the Northern Dynasties over the past decade. At the end of 2020, YIT visited Hu JunJun in her studio and collected the backstage story of her creation and collection of Buddha statues ... *** Find many more inspiring videos on our latest Chinese culture videos page ***
Beginner / post beginner general practice / vocabulary building
Fast paced and fun ...
New insights on food as medicine
Dr. Rangan Chatterjee in conversation with Dr. William Li ...
Deng XiaoPing – history / documentary
Happy in Beijing 北京  : )( :
Family and friends from the Philippines on a trip to Beijing ...
Beautiful JiuZhaiGou 九寨沟 in SiChuan province
JiuZhaiGou ('Nine Villages Valley') in south west China is a UNESCO World Heritage site, nature reserve and scenic area. A great film by Sticker Travel ...
The awesome ZhongShan 中山 University graduation flash-mob
2016 年中山大学毕业季快闪 Sun Yat-Sen University, also known as ZhongShan University, is a public university in GuangDong, south east China. It was founded in 1924 by Dr. Sun Yat-Sen, a revolutionary and the founding father of the Republic of China. Don't miss this; the song at 6:00 will melt any frozen heart ... Malaysian student's 1 month cultural exchange stay. We all get older, but never lose your childhood wonder and love for life ... Life at SYSU ...
MaPo DoFu – vegan / vegetarian recipe version
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
The beautiful ancient water town of WuZhen 乌镇
WuZhen, 乌镇, lies not far from ShangHai, where this film starts, and also HangZhou and SuZhou, in ZheJiang province (on the east coast, south of ShangHai)).
Scenes from the Summer Palace 頤和園 in Beijing
Summer residence of the emperors from the mid-Ming to Qing dynasties. Now a delightful public park / museum and a UNESCO World Heritage site.

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