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With Middle Kingdom Productions ... Bonus film - with Sly's Life ... Bonus film with Willene Business & Lifestyle ... Bonus film - with Ben Coleman ...

What is called 'democracy' is elite rule; money buys power / fool the people that they have significance. 'Democracy' is the subterfuge that is capture / takeover by other means. In the West, you don't have any real say, other than which side of the same coin is to 'represent' you. To keep one from seeing the bigger picture, and a sense of being part of humanity, the West focuses you on personal identity (misdirection), and that you are 'free'. This is the mix of 'divide and rule', plus mental chains (beliefs) over physical chains, as the new slavery. Anyone who opens their eyes can see it, right in front of them; how one is constantly programmed. Another aspect of the control is money; that is what limits your real freedom; and refocuses your life on the material / survival. The walls and bars of our prison are internalized. To add to the confusion, these elements are projected onto the 'others'. The bigger picture, the full reality, is kept hidden, while the focus remains on endless little bits that are easily construed a certain way. Once one sees reality, the purpose behind all the little steps that make up the 'news' becomes clear. In the end, the West's elite can only rule with the acquiescence of the vast majority. With The Gravel Institute ... In China, the people are family. In the West, the people are livestock. Hence, China is a 'threat' to the Western elite; the threat of a good example. On how the US rules Taiwan ... On Iran - sanctions and the 'nuclear deal' ... On the Laos - China high speed rail link ...

Special memories ...

GuìZhōu is a mountainous province in south China known for its ancient rural villages and diverse ethnic minority groups, including the Miao, Bai and Dong. ZhaoXing village and YinTan village * JiangBang rice terraces * GaoHua village * XiaoWeng village * BiaSha village * ZhanLi village * LangDe village * JiDao Miao village * ShiQiao village * PaiMuo village *

LiaoNing province. A beautiful film ... DaLian at night ... Informational guide ...

The insane rhetoric and absurdity - that China, under constant attack by the West, is the 'aggressor'.

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 : )

The Animals - blues / rock from the 60s (blues music) ...