HongCun 宏村 ancient village

Bei Bei 贝贝 sings Fireworks 花火. Love this song (aka Matchsticks) ... Much more music : click here !

Beautiful tranquility ... Filmed by javiagenjo

ChengDu ... WuHan ... ShenZhen ... BeiJing ... XiaMen ... Ruyuan Yao Autonomous County, GuangDong ... ChangSha ...

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

JiangSu province.

August 2011. Staged at the 'Window of the World'. Includes the handover to Kazan, Russia for July 2013.

With CostiTravel ...

With Beijing Old Liu ... Welcome to Beijing Botanical Garden Explore the rich diversity and stunning beauty of Beijing Botanical Garden. Introduction The Beijing Botanical Garden is a large botanical garden located in the western outskirts of Beijing, China. It covers a vast area and is dedicated to the collection, cultivation, and display of a wide variety of plants. Location The Beijing Botanical Garden is located in the Haidian District of Beijing, near the Western Hills and Xiangshan Park. History The Beijing Botanical Garden was established in 1955 and has since become one of the most significant botanical gardens in China. It was designed to serve both scientific and recreational purposes, providing a space for research, conservation, and public education about plant biodiversity. Attractions Peony Garden: A stunning garden featuring a vast array of peony varieties, particularly beautiful in late spring. Tropical Conservatory: Home to a wide variety of tropical and subtropical plants, including rare and endangered species. Rose Garden: An extensive collection of roses, showcasing both traditional and modern varieties. Plus fountains. Medicinal Herb Garden: Features a variety of plants used in traditional Chinese medicine. Orchid House: Displays a large number of orchid species and hybrids. Activities Guided Tours Educational Workshops Photography Botanical Research Seasonal Festivals and Events Facilities Visitor Center Restrooms Gift Shops Cafes and Restaurants Parking Lots Wheelchair Access Visitor Tips Wear comfortable walking shoes. Bring water and snacks, especially if you plan to stay for several hours. Visit early in the morning or late in the afternoon to avoid crowds. Check the weather forecast and dress appropriately. Respect the plants and wildlife; do not pick flowers or disturb animals.

Western MSM is pure propaganda / disinfo - it's an info war. The so-called journalists know very well that they are lying - that's their job ! Video is currently unavailable - but it shows a visit to three hospitals in GuangDong - and things were quiet. SAJoSkdktf4 Bonus film - The New Atlas with Carl Zha ... Plus : on China - Russian relations and the multi-polar world; with Mark Sleboda and Carl Zha ... With Garland Nixon ...