(辽宁; Liáoníng) is a province in the North East of China. To the west lies Hebei Province and Beijing, to the north is Inner Mongolia, in the north east the province borders with Jilin and the south east, along the Yalu River, is the border with North Korea. The South of the Province forms a peninsula jutting out into the Bohai Sea. This is one of the most interesting places in Asia, a unique fusion of many different culture heritages. The most dominating culture is however the Manchurian in the countryside and Han in the big cities. Also the Korean, Japanese and Russian cultures establish themselves firmly in the mix.
Xiamen cuisine is the main representative of Fujian cuisine which is famous throughout China. Besides local dishes, food of other parts of the country also can be found here, making this city a good destination for gastronomes. Being fresh, light, crispy and slightly spicy in taste, Xiamen cuisine is characterized by the following dishes:
Seafood is famous for its extreme freshness. The location of Xiamen on the southeast coast of China provides it with abundant sea products. Dating from the Qing Dynasty, the seafood locally is always a traditional delicacy make from fresh local fish, prawns, crabs and more, with the flavor depending on the various seasonings.
Herbal Meal has a long history in China and is celebrated at the Lujiang Restaurant in Xiamen. Here, the herbal meal is delicately made according to the seasons and the various effects of the herbs. It is delicious in flavor and very nourishing.
Vegetable Dishes in the Nanputuo Temple are made of vegetable oil, flour, beans, vegetables and fruits. In accordance with the disciplines of the traditional Buddhist diet, the vegetable dishes made here mainly depict the Buddhist ideas and topics, attracting many tourists from both home and abroad.
Local snacks should not be missed during your trip as they are great in variety and reasonably priced. Snacks have distinct flavors and some of them are listed below:
Tu Sun Dong is made from a sea product called ‘Xing Chong’ and is eaten with the seasonings including sauce, vinegar, chili, catsup, mustard and garlic. It is now becoming one of the most important cold dishes in any banquets.
Peanut Soup is simply made from peanuts but with very complicated production process. It has a sugary flavor and is best eaten with some dim sum dishes such as deep-fried twisted dough sticks, steamed stuffed buns and similar. Many believe the best Peanut Soup is served at Huangzehe Restaurant in Zhongshang Road.
Spring Roll is a fried rolled pancake filled with slices of various vegetables, meats and seafood. The local people like to have Spring Rolls as traditional snacks during festivals.
There are plenty of snacks that are not only well-known but also truly delicious including the Xiamen Pie, Oyster Pancake, Rice Dumplings and Shacha Noodles.
The world of Chinese tea is at once easily accessible and nearly impossible to fully grasp. Even when choosing one specific variety — such as southwest China’s famous Pu’er tea (普洱茶) — the permutations, growing conditions and serving methods appear endless. For more than three generation, the Shi family has sought to find a subtle balance between obsessive connoisseurs and the newly initiated while sourcing the finest leaves from the prefectures of southern Yunnan.
Tea has been drunk in China for a few thousand years, although no one knows explicitly when the practice began. Chinese myth points to the demigod Shennong (神农) as the godfather of tea drinking, while DNA analysis suggests the first strain ever to be cultivated — Camellia sinensis — was endemic to portions of modern-day Myanmar, Yunnan and Sichuan provinces and put into cultivation about 3,000 years ago.
Over time, of course, tea became China’s drink of choice — as ubiquitous as water, steeped in history and available in a dazzling array of flavors. For families such as the Shis, tea is as much a philosophy as it is a product. Without being too trite, it influences the quality and tenor of their lives. This is a fact borne out not only monetarily, but on a daily and seasonal basis.
“Tea can become a discipline that fosters an unhurried temperament while encouraging psychological introspection,” says Ms Shi. She is the head a family tea business in southern Yunnan called Gift from the Forest Teas (森之馈). The origin of the business grew out of her experiences more than 20 years ago, when an adolescent Ms Shi and her grandfather would hike through the rainforests of Xishuangbanna (西双版纳) in search of wild tea trees — some of them centuries old. After collecting enough leaves, they would return home and carefully prepare the forest-gathered tea.
While this preparation process is at least a few centuries old — varying from village to village and sometimes house to house — today everyone in China knows the end result is one of the country’s most sought-after tea varieties, Pu’er. The method Shi learned from her grandfather, at its most basic, is fairly simple — pick, sort, clean, sun-dry, hand-rub, dry by roasting, shape into a desired shape, wrap in banana leaves and allow to ferment in the sun.
For Shi this process is by now ingrained and intuitive. But the science of making high-quality Pu’er tea involves careful temperature modulation, the precise stimulation of enzymes and perfect timing. “To me,” she explains, “the procedure involves going through the required and proper motions, but also necessitates personal ethics and aesthetics. You have to use your hands. This is paramount.”
And so each spring and autumn, Ms Shi can be found traveling the Yunnan countryside in search of small-hold, forest-based farms that live up to her expectations. She focuses almost entirely on areas in Lincang (临沧), Pu’er, Yiwu (易武) and the slopes of Bulang Mountain.
Local weather conditions — temperature, humidity, sunlight and rainfall
levels — factor into the job of selection, as do soil quality, elevation, and the use of pesticides and fertilizers. “All of these considerations affect the taste and quality of tea,” she says. “You cannot violate the basic laws of nature. Ecosystems need to be left in as much of a natural state as possible, and the most important thing is that the plants are free from pollution.”
First, don’t use it to hit the side of your bowl or plate to make a lot of noise, because Chinese people think only beggars would do this to beg for meals.
Second, when you use it, don’t stretch out your index finger, which would be regarded as a kind of accusation to others. Never use it to point at others.
Third, it is thought to be an impolite behavior when you suck the end of a chopstick. People will think you lack family education.
Fourth, don’t use it to poke at every dish without knowing what your want.
And last, don’t insert it vertically into the bowls or dishes. Chinese people do this only when they burn incense to sacrifice the dead.
Xinjiang Chinese: 新疆; pinyin: Xīnjiāng), officially Xinjiang Uyghur Autonomous Region, is an autonomous region of China in the northwest of the country. It is the largest Chinese administrative division, the 8th largest country subdivision in the world, spanning over 1.6 million km2 and the most populous amongst the ten largest national subdivisions. It contains the disputed territory of Aksai Chin administered by China.
Xinjiang contains China’s smaller border with Russia (which is 40 km/24 mi long; the remainder of the China-Russia border is 3,605 km/2,240 mi long, and is taken up by the Inner Mongolia and Heilongjiang provinces), but its other international borders are with Mongolia, Kazakhstan, Kyrgyzstan, Tajikistan, Afghanistan, Pakistan and India.
It is also bordered, to the south, by Tibet, easily its longest border, when including the Eastern Tibetan disputed territories. It has abundant oil reserves and is China’s largest natural gas-producing region.
We trekked around 7-8 days ….going through the narrow green bushy path along the river into forest, hills and animals.
Just Unforgettable trekking in my life.