QuanZhou city, FuJian province

At the foot of the awesome SiMaTai section of the Great Wall of China. A family trip in autumn. With TimGloAdventures ... Bonus films - JinShanLing Great Wall ... The Forbidden City, JingShan Park and MuTianYu Great Wall ...

Mǐfěn Miàn. A staple of YunNan 'small eats' 小吃 (XiǎoChī) street food dishes. With DianXi XiaoGe #滇西小哥 ...

Infrastructure at its finest, China style ... With Walk East ... With 12 subway lines and 1 light rail line, the ChengDu metro ranks 4th largest in the world after BeiJing, ShangHai and GuangZhou. YT comment by Helghast73 : Yeah I can see this tour will just highlight what I was saying in the last Chengdu video Max, “plan for the future and then plan some more” 😂 It’s hard to believe that all this will celebrate its 12th birthday in September. Just stop and think for a moment, 12 years ago none of it was there and fast forward to now and you’ve 373 stations network, mind blowing. The idea of giving each line an actual visual identity is great, it’s not just a line colour on a network map but station platforms and train carriages too. Line 8 with it’s green and white colour scheme is super bright. Line 5 with it’s older heritage look and darker tones used but still bright. Line 18 with it’s nods to Zaha Hadid I’d say haha superb also looks like a mini Beijing Daxing with the clinical white look. Line 6 with it’s coral looking sub aquatic look. Line 9 with it’s lilac scifi.

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.

with Mark Sleboda and The Grayzone ... One world, one family. When grow up, one realizes that it is not about 'me'; it is about 'we'. One life, one chance to do the right thing.

China welcomes you ...