To Have or to Be – the art of love (philosophy)

The Chinese New Year show in Beijing ...

JuYong Pass is an interesting section of the Great Wall, close to Beijing (slightly nearer than BaDaLing along the same valley), has a steep climb on the west side.

'An Outrage' : House passes largest military budget in generations - with Democracy Now / William Hartung ... Preparing you for war - with The New Atlas ... On the phony 'Uyghur Tribunal', with The New Atlas ... On the China - Laos high speed railway ... On the new national highway in Cambodia ... Is Russia really planning a war in Ukraine - or is Washington? - with The Grayzone and Scott Ritter ... With YChina ... With Martin Jacques talking with Jie Qiong ... On 'Russian aggression' ... On Nicaragua ... China 2021 review - with Pascal Coppens ... With Martin Jacques ... The critical need for independent media - with Glenn Greenwald ... 'Who rules America? The dangerous concentration of power and wealth in the American elite', with George Domhoff (and this is from the late sixties); the reality behind 'democracy'. Don't miss it ...

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.

The poetry of nature ...

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.