Road trip – ZheJiang to JiangSu

There are beautiful mountains, lakes and grasslands along one of the world's highest modern roads - XinJiang province ...

With Danny HaiPhong and Brian Berletic ... *** Meanwhile ...

JiangSu province. With Lee David ...

Filmed in November 2013. Places featured: Hong Kong *, Li River (GuangXi) *, LiJiang (YunNan), Tiger Leaping Gorge *, ChengDu (pandas), Tibet *, ShangHai, BeiJing (wild Great Wall *); * indicates most footage. With Jaap Barneveld ... ( : BeijingBuzzz - 20 years of the best China travel and culture videos : )

With Seiu Travel ...

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.

At root, the point is to balance energy storage and building the body, with using that stored energy and repairing the body. 1) Try to have a minimum of twelve hours a day not eating (the longer the better); 2) eat real food, not processed food. This is important for everyone, but especially for diabetes / pre-diabetes (and that's almost the majority now). With Dr. Jason Fung ...

TianJin lies east of Beijing on the coast. One of the most vibrant places in China. Just 30 minutes from Beijing by high-speed rail. Take a gentle sail through beautifully lit TianJin ...

Why it is so important to increase fiber and decrease sugar. Why fructose is as damaging to the liver as alcohol. Why convenience food is often not really food at all. With Robert Lustig, Rangan Chatterjee, and Sten Ekberg ...