The beautiful WuYuan ancient town, JiangXi province

With Brian Berletic ... With Johnny Harris ...

University exchange to SanYa University 三亚 大学 (SānYà DàXué), HaiNan, plus a trip to south YunNan ...

ShānHǎiGuān, 'Mountain Sea Gate', close to QinHuangDao. Where the Great Wall of China meets the ocean ...

The XinJiang region, (north) west China, has been under Chinese rule since at least the 18th Century. While bombing Muslims everywhere else, the Uyghurs in China (a Turkic people in XinJiang) are a useful tool for Western attempts to destabilize and break up China. Just like the useful idiots in Hong Kong, and Tibet. The Uyghurs have autonomous regions, yet some fall under the Western spell (money) to push for unjustified 'independence'. The Main Stream Media (MSM), and much of the (often fake) 'independent media', in the West have been pushing a "repression" fable strongly for some time, using every propaganda trick in the book; plus the usual 'human rights' (you're free to do as you're told) and 'democracy' (you're free to choose one of the big money picks) scams. Yet wherever 'color revolutions' and invasions by the West have taken place, real repression followed. The MSM tell an, at first glance, convincing story - it sounds good ("how terrible!"), till one scratches the surface. In reality, the West doesn't really care less about the Uyghurs; it's all about trying to break up China. Emotionally charged lie - repeated ad nauseam. Don't be fooled. Uyghurs, Hong Kong organised crime and murderers extradition treaty 'protests', Tibet, 'trade war', South China Sea islands, etc., are all part of a total (all fronts) war on China. For now, it's predominantly an info war; but also a poke, poke, poke real war. And all because the US feels it has the right to rule the whole world (although it cannot even take care of itself). It's not the will of the American (and puppets) people; just the elite (some of).

XinTianDi ('New Heaven and Earth') is a delightful, up-market area partly based on renovated traditional mid-19th century ShiKuMen ('Stone Gate') houses and alleyways. Here you find boutiques, book stores, cafes and restaurants, hotels and shopping malls. Most of the cafes and restaurants feature both indoor and outdoor dining and are popular by day and by night.

JiangSu province. An introduction to the art of Chinese gardens.

If I could fly - Joe Satriani - cover by YOYO (October 2020). Awesome ... Loving it ... Go, YoYo, Go ! ... Not the most technically challenging (YoYo level), but really has passion and feeling; a beautiful realisation of a beautiful song. We hear so much here, from Chris Rea to ZZ Top, Dire Straits to Gary Moore, to Jimmy Page; full of nuance; so great. The slides, timing and guitar tuning (balance of pure and grunge) all excellent; all made to look easy, which means the spirit if soaring ! Imagine - imagine the billion people across this planet who'd like to fly, if they had the chance. All the talent and all the dreams and all the love quashed, by those who clip our wings in the name of profit, or hegemony, or whatever ... Imagine no fear of poverty; no being taught to fear 'the other'. Just imagine - if we could all fly ... All of us. What a wonderful world that would be.

Introduction: Chili oil is a versatile and flavorful condiment widely used in Chinese cuisine, particularly in SiChuan and HuNan dishes. It adds heat, depth and aroma to a variety of dishes, from noodles and stir-fries to dumplings and marinades. Making chili oil at home allows you to customize the flavors and heat level to your preference, and it's surprisingly simple to prepare, with just a few key ingredients. Ingredients: A neutral Oil: Choose a neutral oil with a high smoke point, such as canola oil, grape-seed oil, or peanut oil. This will serve as the base for the chili oil and carry the flavors of the aromatics and spices. Dried Chilies: Use dried chili peppers of your choice, such as Chinese facing-heaven chilies, Thai bird's eye chilies, or arbol chilies; but any will be fine. Adjust the quantity based on your preferred level of heat. If whole dried chilies, crumble into flakes. Some sliced fresh chilis can also be included. Sichuan Peppercorns: Optional but highly recommended for authentic Sichuan flavor. Sichuan peppercorns add a citrusy, floral aroma and a distinctive numbing sensation to the chili oil. Can be bought at a Chinese grocery store or online. Aromatics: Garlic, ginger, and scallions are common aromatics used in chili oil. They add depth and complexity to the flavor profile. Spices: Optional spices such as star anise and cloves can be added for additional flavor and complexity. Salt: A pinch of salt enhances the overall flavor of the chili oil. Method: Prepare the Ingredients: If using whole dried chilies, remove the stems and cut or tear them into smaller pieces. Peel and slice the garlic and ginger. Cut the scallions into small pieces. Infuse the oil: In a saucepan or skillet, heat the neutral oil over low to medium heat. Add the dried chilies, Sichuan peppercorns (if using), garlic, ginger, plus any optional spices. Cook gently, stirring occasionally, until the aromatics are fragrant and slightly golden, about 10-15 minutes. Cool the oil: Remove the pan from the heat and let the oil cool. This allows the flavors to infuse into the oil. Strain the oil: Once the oil has cooled, strain it through a fine-mesh sieve or cheesecloth into a clean container. Storage: In an airtight container, store the chili oil in a cool, dark place or in the refrigerator for longer shelf life. Tips: Adjust the quantity of dried chilies and SiChuan peppercorns to your preferred level of heat and numbing sensation. Experiment with different aromatics and spices to customize the flavor of your chili oil. A little sesame oil can be added at the end to further enhance the flavor and aroma of the chili oil. Toasted sesame oil, in particular, adds a rich, nutty flavor that complements the spices and aromatics. Be careful not to overheat the oil, as this can cause the aromatics and spices to burn and develop off-flavors. Enjoy your homemade chili oil drizzled over noodles, stir-fries, dumplings, or any dish that could use a spicy kick and aromatic depth! Give some to your friends and relatives : )