VOC's Travel BLOG
Our Travel Blog is where we share our real life travel experiences with you. We also provide information on Chinese culture, Chinese cuisine, and much more. We hope that this information helps you in some way, whether it be in designing a China tour, or just gives you interesting information on a new and exciting place.
For people on a highland rising three to four thousand meters above sea level, there is no more festival thing than harvesting. In China, on the roof of the world, Qinghai-Tibet Plateau, Yarlung Tsangpo River dashes out of snowy mountains to the bottom of South Tibet, nourishes the most flourishing farm belt of Tibet - Shigatse. Generations of Tibetan have been here planting highland barley, their staple food. By virtue of nutrition and energy given by highland barley, they doggedly survived in this untraversed highland.
Ancient geological movement created the world’s largest estuary alluvial island and at the same time gave birth to a fertile river plain - Yangtze River Delta. Today it is the most flourishing and populated region in China. In the course of urbanization, in the Xinghua City of Jiangsu Province, there is a distinctive land seemingly forgotten by time. In summer peasants water a sort of lyophilic vegetable - the taro. The land under their feet is called Raised Field (Duo Tian), a unique landscape in the world.
China travel Guide
Yesterday our company was invited to visit the Chuanshan Park which I’ve long heard of yet never been to. As a member of VisitOurChina, I had the opportunity to have an intimate contact with its intoxicating scenery and marvel at its natural and cultural wonders.
The ninth day of the ninth lunar month is known as the Chongyang Festival, or Double Ninth Festival. As the traditional festival in China, Chongyang Festival dates back to the Warring States (176-453B.C), and it was in the Tang Dynasty (618-907) that the day was set officially as a folk festival. In June, 2012, Chongyang Festival has been stipulated as Seniors’ Day, according to the Draft of Law of the People's Republic of China on the Protection of Seniors’ Rights and Interests.
It is often said that Chinese people form their eating habits in accordance to the geological factors, which is not only a wisdom of adapting themselves to the local conditions, but also a way of survival for Chinese complying with Nature. Chinese people meticulously make full use of the land under their feet and intelligently acquire food, whether from alluvial plain, rivers and lakes, or from untraversed plateau, cities of skyscrapers. Where there is green, there is harmony between human beings and Nature.
In China, "flavor" is considered the soul of the cuisines. Each seasoning master can transform diverse raw and processed materials, seasonings, and cooking ways into a very different yummy flavor, salty, sweet, hot, sour, fresh, and kinds of combined flavors…. Among the traditional five flavors (sweet, sour, bitter, pungent and salty), sour is the kind which can both promote digestion and enhance appetite. However, another flavor, hot, which also enhances people’s appetite and often appeared with sour in Chinese menus, is the flavor loved by many people and adheres specifically to Sichuan Cuisine, the best known cuisine of the eight famous Chinese cuisines.
If you ask a Chinese student when 3 plus 7 will equal 8, he will most likely give you a funny answer with a sort of helpless expression: when the upcoming Mid-Autumn Festival meets the National Day Golden Week. If you are interested, let me explain to you.
Among all flavor sensations, bitter is the one that naturally tends to be bad for us. Our taste buds for perceiving bitter flavors are hidden in the tongue root, though, they are extremely sensitive. However, Chinese seem to be particularly good at enjoying and tolerating bitter flavors. They seem to have developed the ability to appreciate both the bitter of life and foods in their struggle for a better life. Because they believe, there are richer flavor sensations hidden behind bitter. The usage of bitter not only exists in food material, but also in various seasonings, for instance, dried orange peel (Chinese: 陈皮, Chenpi).