Experience China 中国

YuanMingYuan, also known as the 'Old Summer Palace', was constructed during the 18th and early 19th century and was a wonderland of lakes and waterways, bridges, hills and pavilions. One third of the ground of YuanMingYuan was taken up by over 200 small hills with steep sides, secluded valleys, rock walls and stone caves. Half of the garderns are covered by the waters of lakes, winding streams and ponds. It was at YuanMingYuan that the emperors of the Qing Dynasty resided and handled government affairs - until it was destroyed; the Forbidden City was mostly used only for formal ceremonies at this time. The southern part of YuanMingYuan was where emperors handled state affairs, while the other parts were primarily for personal use and comprised of more than 150 scenic spots, involving rare exotic flowers and trees from different parts of the country. There were originally towers, terraces, pavilions, halls, corridors, pagodas and bridges with a total construction area of 150,000 square meters - corresponding in scale to that of the Imperial Palace. Artisans were recruited from all over China to enact the exquisite settings. The various styles of architecture, standing encircled by hills and rivulets, presented a most picturesque view. Many were reproductions of scenic mountains, rivers and famous gardens in China (mostly southern China). During his many tours of the country, emperor QianLong made it a point to have pictures of famous gardens and scenes drawn so that he could have replicas built in Beijing. Most famous of these were the ten scenic spots of the West Lake in HangZhou. The Old Summer Palace is often associated with the European-style palaces (Xi Yang Lou) that were built of stone. The designers of those structures, the Jesuits Giuseppe Castiglione and Michel Benoist, were employed by emperor QianLong to satisfy his taste for exotic buildings and objects. However, more than 95% of the Imperial Gardens consisted of essentially Chinese-style buildings. There were also a few buildings in Tibetan and Mongolian styles, reflecting the diversity of the Qing empire. In addition, hundreds of invaluable Chinese art masterpieces and antiquities were stored in the halls, including some unique copies of literary works and collections. In 1860, during the 'Second Opium War', the British and French expeditionary forces looted the Old Summer Palace. Later, on October 18 1860, a British general - despite protestations from the French (who in fact had began the looting) - gave the order to set fire to the huge complex, which burned to the ground. In 1900, those buildings that had partly survived or been restored were burnt for good by the Western expeditionary forces sent to quell the 'Boxer Rebellion'. Many priceless artifacts were plundered and made their way to museums and private collections in Europe. The ruins were further plundered by the warlords of the early republican period and further destruction of the ruins took place during the 'Cutural Revolution'. After all this destruction, what was left was truely just an empty shell. Empress dowager CiXi later directed the forming of YiHeYuan (Garden of Nurtured Harmony), into a new Summer Palace; this was near to the Old Summer Palace, but on a (somewhat) smaller scale. Nearest subway station : YuanMingYuan on line 4.

Beautifully filmed in 2012 ...

A great discussion with Daniel Dumbrill and Dan Cohen ... More from Daniel Dumbrill (January 2021) - but you will need to watch it on YouTube due to their censorship policy ...

South China

Plus - braised pork ribs 红烧排骨 ...

A mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, napiform root. It is similar in appearance to fresh horseradish but packs a lighter peppery punch similar to watercress. Unlike other radishes, it is as good cooked as it is raw. A very beautiful film and culinary masterclass with LiZiQi 李子柒. Dishes include SiChuan pickles, NorthEast sauerkraut and several types of XianCai, salty side-dish, and SuanCai, sour cabbage, with spice and without. Similar to Korean kimchi - Korean is one of the 56 ethnic groups in China. Don't miss it ... Rimo Z : 0:23 Rapeseed flowers 2:50 White Radish 3:37 Carrot 4:31 Chinese Cabbage 6:03 Mustard, then dehydrate the vegetables 7:58 Smear chilli sauce 8:28 Sealed for 1 month 8:51 Pine leaves for smoking the meat (Bacon) 9:03 Orange or clementine 9:10 Pomelo on the tree 9:22 Start smoking the sausage and meat 9:30 Add the pomelo and orange peel to enrich the flavor 10:16 Add salt and chilli powder, start pickling the dehydrated radish and carrots 10:36 Dried fish 11:58 put the dried fish, sausage and meat (or bacon) for boiling before eating or further cooking, this step helps to clean the food and reduce the salt 12:47 stir fry with ginger and then start stewing with green onion and orange peel 13:34 Fermented pickle cabbage (non-spicy) 13:49 Fermented pickle cabbage (spicy) 14:06 Minced meat with oil, spice powder, green onions, soy sauce, ginger and 14:14 hot oil to increase the aroma 14:26 Chop the pickle Chinese cabbage 14:38 Mix the minced meat and pickled cabbage, start making dumplings 15:53 Cut the salted meat, stir fry with green onion and stew with the dried vegetables 15:52 Add spicy pickled cabbages 16:16 Add some hot oil on top of the pickle dishes to excite the fragrance 16:42 Cut the boiled sausage, salted meat etc. 17:49 Looks like rose tea 17:55 Just white congee 米老鼠 : Kimchi first appeared in the book of songs. It was interpreted as sauerkraut in China. Korean kimchi originated in the Tang Dynasty. Tang Dynasty general Xue Rengui was assigned to Korea (today's Korea) by the government to settle down in Korea. Many of his entourage were from Jiangbei County, Chongqing, who could make kimchi in his hometown. Since then, Chongqing kimchi has entered Korea. Several wars in Korea have brought this kind of dish into Korean civilian families. Kimchi went through several stages before it became the real Korean kimchi. The first stage is the Three Kingdoms period, when the pickled dishes or radish, cucumber, etc., introduced to South Korea after adding leeks and other fresh vegetables. In the second stage, in the Korean period, the production methods began to be enriched, and the raw materials were added to the base. The third stage is that cabbage has become the main raw material, which is what we eat now.

In GuangXi province. Beautiful ...

'Nine Villages Valley' (Tibetan and Qiang). With walkways though hills and streams, cyan limestone pools and many waterfalls ...

Completely random bonus film - a Halloween party at an international school ... And one more ...