TenCent’s car-free, futuristic mini-city in ShenZhen 深圳

It's better to be late than never ... Set in high school, a story of love and friendship. And, above all, honesty; especially being true, to oneself, and others. A truly awesome movie - don't miss it ! Really a lot in this film, no matter if you're way past school days. Builds and builds. And so many life lessons here; you will laugh, and you will cry ... A film about education, music, honesty, astronomy, divorce, cheating, friendship, class, imprisonment, growing up, love, bullying, finance, heartbreak, flight, bikers, radio, Romeo and Juliet, comedy, Beatles, and more. It's a film about - everything. A cast of 20 in a film you'll never forget; a true inspiration. The universe maybe huge, but our world is small. Life is a journey of laughter and tears. A YoYo Yao film ... Starring Bai JingTing, Guo ShuTong, Li HongYi, Wang HeRun, Ding GuanSen and Zhao WenLong. Directed by Yoyo Yao. What are your dreams for the future ?

Ancient Buddhist carving caves. With DuckTravel ... Visitor Guide to the YunGang Grottoes Introduction to the YunGang Grottoes The YunGang Grottoes (云冈石窟), located near Datong in ShanXi Province, are one of China's most remarkable ancient Buddhist art sites. Carved into the sandstone cliffs during the Northern Wei Dynasty (5th–6th centuries), the grottoes feature over 51,000 statues and carvings, showcasing the fusion of Chinese, Indian, and Central Asian artistic traditions. Recognized as a UNESCO World Heritage Site, the YunGang Grottoes are a must-visit for history, art, and culture enthusiasts. Highlights of the YunGang Grottoes The Five Iconic Caves (TanYao Five Caves) - These are the earliest and most impressive caves, featuring colossal Buddha statues that symbolize the power and authority of the Northern Wei emperors. Cave 20, with its towering seated Buddha, is particularly famous. Intricate Carvings and Reliefs - The grottoes are adorned with detailed carvings of Buddhist deities, celestial beings, and narrative scenes from Buddhist scriptures. The craftsmanship reflects the artistic brilliance of the era. Cultural Fusion - The grottoes display a unique blend of Chinese and foreign influences, including Gandharan and Gupta styles, highlighting the Silk Road's cultural exchange. Outdoor Statues - In addition to the cave carvings, the site features numerous outdoor statues and steles, offering a glimpse into the religious and artistic practices of the time. Visitor Information Location: The YunGang Grottoes are located approximately 16 kilometers west of Datong City in ShanXi Province. Opening Hours: 8:30 AM to 5:30 PM (April–October); 8:30 AM to 4:50 PM (November–March). Entrance Fee: Approximately 120 CNY (April–October); 100 CNY (November–March). Discounts are available for students and seniors. Guided Tours: English-speaking guides are available for hire at the entrance, providing in-depth insights into the history and significance of the grottoes. How to Get There By Air: The nearest airport is Datong YunGang Airport, with connections to major cities like Beijing, Shanghai, and Guangzhou. From the airport, taxis or buses can take you to the grottoes. By Train: Datong is well-connected by high-speed rail. From Datong Railway Station, you can take a taxi or bus to the grottoes (about 30 minutes). By Car: The grottoes are easily accessible by car via the Datong–YunGang Expressway. Tips for Visitors Best Time to Visit: Spring (April–June) and autumn (September–October) offer pleasant weather and fewer crowds. Avoid visiting during national holidays, as the site can get very busy. What to Wear: Wear comfortable walking shoes, as the site involves some walking. Bring a hat and sunscreen during summer, as parts of the site are exposed. Photography: Photography is allowed in most areas, but flash photography is prohibited inside the caves to protect the ancient artwork. Respect the Site: As a UNESCO World Heritage Site, the grottoes are a precious cultural treasure. Avoid touching the carvings and follow all posted guidelines. Nearby Attractions HengShan Hanging Temple (悬空寺) - A unique temple built into a cliff face, combining Buddhist, Taoist, and Confucian elements. Datong City Wall - A well-preserved ancient city wall offering panoramic views of Datong. Nine Dragon Screen (九龙壁) - A stunning glazed-tile screen depicting nine dragons, located in Datong. Conclusion The YunGang Grottoes are a testament to China's rich cultural and religious history. With their awe-inspiring statues, intricate carvings, and historical significance, they offer a profound and unforgettable experience for visitors. Whether you're a history buff, an art lover, or a spiritual seeker, the YunGang Grottoes are a must-see destination in China.

Hot pot dining is a communal and interactive meal enjoyed by many in China and beyond. A hot pot meal consists of a simmering broth into which fresh ingredients are cooked, then dipped into a sauce before eating, bit by bit. Meats are thinly sliced and can cook in just 20 seconds (be sure to cook only one slice at a time). One can have tomatoes or cucumber as a side dish to eat raw. Typically, the dipping sauce is sesame sprinkled with chopped spring onions though one add add various condiments such as chopped garlic. Spicy (Hot) Broth (麻辣汤 - Má là tāng): This broth is typically made with a combination of chili peppers, Sichuan peppercorns, garlic, ginger, and various spices. It's known for its fiery and numbing flavor, characteristic of Sichuan cuisine. It adds a spicy kick to the ingredients cooked in the hot pot, offering a tingling sensation on the palate. Non-Spicy (Not Hot) Broth (清汤 - Qīng tāng): This broth is a milder option compared to the spicy broth. It's often made with a clear or lightly flavored base, such as chicken, pork, or vegetable broth. It allows the natural flavors of the ingredients to shine through without the overpowering heat of spices. It's a popular choice for those who prefer a more subtle and refreshing taste. Two-in-One (Yuan Yang) Broth (鸳鸯锅 - Yuān yāng guō): The two-in-one broth offers the best of both worlds by dividing the hot pot into two sections, allowing diners to enjoy both spicy and non-spicy options simultaneously. One side typically contains the spicy broth, while the other side contains the non-spicy broth. It caters to groups with varying preferences, providing a versatile dining experience where everyone can find something they enjoy. Meat: * Beef: Niú Ròu (牛肉) * Lamb: Yáng Ròu (羊肉) * Chicken: Jī Ròu (鸡肉) Pork: Zhū Ròu (猪肉) Sausages: Xiāng Cháng (香肠) * Fish / Shrimp/Prawn Balls: Yú Qiú / Xiā Qiú (鱼球 / 虾球) Seafood: - Shrimp: Xiā (虾) - Fish: Yú (鱼) - Shellfish: Háimǔ (海蜇) - Mussels: Gēn Mǔli (蚌肉) - Squid: Yóu Yú (鱿鱼) Vegetables: * Coriander: Xīng Cài (香菜) Potato slices: TǔDòu (土豆) Tomatoes: Fān Qié (番茄) Cucumber: HuángGuā (黄瓜) Bean Sprouts: Dà Suàn (大蒜) Lotus Root: Lián'ǒu (莲藕) Bamboo Shoots: Zhú Sǔn (竹笋) Cabbage: Xīng Cài (白菜) Spinach: Bō Cài (菠菜) Mushrooms: - * Enoki Mushroom (long thin white): Jīn Zhēngū (金针菇) - * Shiitake Mushroom: Xiāng Gū (香菇) - Oyster Mushroom: Mù Ěr (木耳) - Wood Ear Mushroom: Xīng'ěr (杏鲍菇) - King Oyster Mushroom: Xìng Bàogū (杏鲍菇) Tofu: * Iced Tofu: Dòng Dòufu (冻豆腐) * Tofu Skin: Dòu Pí (豆皮) Firm Tofu: Làn Dòufu (蓝豆腐) Silken Tofu: Dòufu Rǔ (豆腐乳) Bean Curd Sheets: Dòu Piàn (豆片) Noodles: * Clear (bean) Noodles: Tāng Fěn (汤粉) Rice Noodles: Mǐ Fěn (米粉) Udon Noodles: Wǔdūn Miàn (乌冬面) Other Ingredients: * Dumplings: JiǎoZi (饺子) Eggs: Jī Dàn (鸡蛋) Fried Dough Sticks: Yóu Tiáo (油条) Sauce Bowl: * Sesame Sauce: Zhī Málà Jiàng (芝麻麻辣酱) Peanut Sauce: Huā Shēng Jiàng (花生酱) Condiments one can add to sauce bowl: * Scallions (chopped spring onions): Cōng Jiàng Yóu (葱酱油) Soy Sauce: Jiàng Yóu (酱油) Vinegar: Cù (醋) Chili Sauce: Làjiāo Jiàng (辣椒酱) Garlic Sauce: Sào Jiàng (臊酱) Sesame Oil: Zhī Yóu (芝麻油) Well known hot pot chains include XiaoBu XiaoBu and HaiDiLao but one can also enjoy many one-off independent restaurants.

The people, architecture, language and culture here reflects the Shan, Dai and Tai ethnic minorities, with similarities to the neighboring Thai (Thailand) and Lao (Laos) people.

With Middle Kingdom Productions ...

I'll wait a thousand years for you ... Because you are me and I am you. The wound is where the light enters you. Before change the world, change yourself. - Rumi - 13th century Sufi sage.

HangZhou lies 180 kilometers south west of ShangHai in the YangTse River Delta and is the capital of ZheJiang province. With abundant natural scenery, including the famous West Lake, HangZhou has been a popular city for over 2,000 years when it was founded during the Qin dynasty. It is listed as one of the seven great ancient capitals of China. The West Lake covers 6 square km and is surrounded by historical sites and scenic areas. HangZhou lies at the southern end of the Grand Canal of China, with a length of nearly 1,800 km; at the northern end lies BeiJing. It was completed around 600 AD during the Sui dynasty. The longest man-made canal in the world, by far, it is a fine example of China's achievements, which include invention of the canal lock (Song dynasty; 10th century). HangZhou is also noted for tea, silk, umbrellas and fans.

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

With Wei's Travel ...