FengHuang 凤凰县 Phoenix ancient water town, HuNan province

With FridayEveryday ... With Jerry's Take on China ...

Join Tim and Glo as they visit West Lake, the LongJing tea terraces, chill out with a hot-pot (that's chilli not tomato, btw) and more in HangZhou, ZheJiang province, east China, just 120 miles / 180 km from ShangHai ... What better way to end a misty, rainy day at the lake than a Hot Pot ... Bonus film - back in ShangHai, popping out for fried rice and chicken street food take away, passing the Bund and YuYuan Gardens by bicycle ...

SuZhou lies in JiangSu province, north of ShangHai. It is the cradle of Wu culture ...

With Daniel Dumbrill - don't miss it ... Ultimately, ignorance is a choice - the decision to ignore truth / reality. Plus, some pertinent reflections from Living in China ... Bonus film from The New Atlas ...

ChangBai Mountain, ChangBaiShan ('Ever White Mountain'), is located in the south east of JiLin province, on the border between China and North Korea. The mountain is actually a volcano, with a height of 2,744 meters (9,000 feet), the highest mountain in north east China. ChangBai Mountain TianChi is the deepest lake in China, which was formed after a massive eruption in the year 946 and is about 5 kilometers (3.1 miles) wide; technically, this is called a caldera. The origin of the name comes from the altitude - 'The Lake of Heaven'. TianChi is surrounded by 16 mountains, which makes the lake just like a gorgeous emerald among them. The average temperature here is about −24 °C (−11 °F) in January, and 10 °C (50 °F) in July, remaining below freezing for eight months of the year. Great films by Sticker Travel ...

ShaanXi province.

The GuanYin of Mount XiQiao is a colossal statue in NanHai District of FoShan, GuangDong. This monument stands 62 m (203 ft) tall, and sits on a 15 m pedestal, making a total height of 77 m (253 ft). GuanYin is the bodhisattva of compassion in Buddhism. With The Hutchinsons ... The pepper stuffed with minced meat is a signature dish of the Hakka cuisine called 'niang', a descriptive word of the method of preparing the food. It's also common among other minority ethnic groups in southern China. The wide varieties of vegetables used for niang range from different kind of tofu to eggplants, bitter gourd, okra to even the spongy shell/skin of pomelo.

With Daniel Dumbrill ... With Li JingJing ...