China Travel Blogs
The China travel blog page of VisitOurChina is where we share our travel experiences with you. In the meantime, we provide you information on Chinese culture, Chinese cuisine, China travel guide and much more. We hope these can help you in some way, whether they are used in designing a China tour, or just give you interesting information on a new and exciting place.
This campaign was the late part of culture revolution (1966-1976), it started from two year of 1969, the third year of culture revolution, red guards had done the mission what Chairman Mao wanted. But the situation was out of control, red guards were still immersed in the passion of struggle. They wanted to carry out one after another great mission. The other crises were many factories and schools were closed. Graduated students were accumulated from three years. So send them to the countryside to share farmers' food, to let farmers to watch them, was not an idealistic way. But it can solve the problem at the moment. Then Chairman Mao raised this campaign.
In Chinese food, many a dainty is provided with special full-bodied flavor, which is the positive result of fermentation. To transform a raw material to a delicious taste, the intelligent ancestors of Chinese people had created all possible conditions and attempted continuously with their distinctive understanding of food. In the wide stretches of prairie in North China, a kind of fluid tasty nourishes the strong Mongolian herdsmen- it is the Dried Milk Cake transformed from milk.
Time, the sworn enemy of food, sometimes is also the friend of food. Although we have obtained diversified ways to preserve food by means of modern technology, such old methods as pickling, air-drying, fumigating and salting had once unexpectedly brought us different and sometimes even unrivalled taste of food, which is the taste of time. Even to these days, those cured food still have a strong impact on people’s daily diet. Here I will talk about two cured meat that is popular in South China especially in Hunan Province – bacon and salted fish.
China travel Guide
Last month I went Daxu with a group from UK. Actually they only plan to stay in Guilin for two nights with full activities, but the second day the Li River got big flooding, the cruise was canceled. People can’t stay in the hotel doing nothing. So I recommended they go to visit the Ancient Town of Daxu.
Time is the bosom friend of food; time is the mortal enemy of food. Although we have invented diverse ways to preserve food thanks to science and technology, such old ways as pickling, aeration drying, and bloating can not only keep food fresh, but also lead us to distinct and even more unforgettable flavour than that of fresh food. By far, food made by time twice still has a profound impact on Chinese daily diet. More importantly, it reveals the deep feelings of its people towards their hometown, such as kimchi.
China travel Guide
Last Saturday, Guilin Tianyuan International Travel Service Co.,LTD, one of key travel agencies in Guilin, was invited to visit the Yi Jiang Yuan Scenic Spot (义江缘景区) which is dubbed as "the No.1 village with most appeals in Guilin" and themed by ethnic culture of Miao, Yao, Dong and Zhuang people. Andy, Sissy and me, as members of its English Department, namely Visit Our China, was lucky to participate in the activity with other colleagues of Tianyuan Company. Idyllic landscape of Yijiang River and colorful ethnic culture are the two eye-catching parts of Yi Jiang Yuan Scenic Spot. We really had a great day there.
It seems to all eaters that flavour is a top priority. And Chinese people never confine themselves to a flat and monotonous list of food. They are always giving it their best shot at seeking transformation from plant to delicacy. With their own understanding of food in Chinese Cuisines, they create conditions and seize opportunities in the process all the time.
In terms of diet, flavor overwhelms anything else. Chinese never bind themselves into a stuffy food list. People persist to seek the inspiration of transformation through continuously trials. They seem to be born with the ability to utilize microorganisms like yeasts, fungus and bacteria. Wine should be the oldest sample of bringing ferment of microorganisms into full play. Rice Wine, a Chinese beverage that is made from grains like rice, millet or wheat with Jiuqu starter culture, is one of the oldest alcohols in China. It is also called Yellow Wine (Huangjiu) and has lower alcohol than that of White Spirit. Different type of Yellow Wine shows slightly different color such as ecru, tawny and reddish brown. Moreover, it is often used as a condiment in cooking to remove fishiness and promote flavor.