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VOC's Travel BLOG

Our Travel Blog is the place to share our real life, travel experiences in China with you. Besides, we will provide information related to Chinese culture and China travel guide. "A bosom friend afar brings a distant land near." Traveling makes us to be closer, let's discover China together!

A Bite of China – transformation from rice to wine

2012-07-02 | China Food | Comments(1) |   Views:(46)

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.

A Bite of China- Rou Jia Mo, staple food of Xi’an

2012-06-29 | China Food | Comments(0) |   Views:(74)

 
 
By reason of the various physical geographies, the unique distribution of agriculture of China has taken shape some 1000 years ago that dry farming of millet and wheat is carried out in the Yellow River Valley in north China, while the wet farming of rice is implemented in Yangtze River Basin in south China, which in consequence results in a common phenomenon- northerners prefer wheaten food and southerners cannot live without rice. For thousands of years, to reward toil on the soil, Chinese people live in different regions find a way to make diversified food with the simplex basic material of grains.

A Bite of China---Story of Chinese New Year’s Cake

2012-06-26 | China Food | Comments(1) |   Views:(72)

 
Staples are not only the main food on the table of Chinese people but also the main source of their energy. Divergent staples vary from regions to regions, ranging from wheat in the northern China to rice in the southern China. But whatever they are, staples always play a profound impact on people's understanding of the ever-changing seasons, and in the meanwhile make their life much bountiful, healthy and charmed.

 

Dao Xian

2012-06-20 | China travel Guide | Comments(0) |   Views:(78)

 
 
Dao Xian, less than 100 kilometers to its neighboring county of Guilin in Guangxi Province, is a small little county of Yongzhou City in Hunan Province. It is not a famous hot spot for tourists, it is not crawling with other travelers, and it isn’t extremely beautiful, but man is it a fun place. I spent a lot of time there, mostly because my friend lived there, but also because it was just such a great place to visit every once and a while.

A bite of China – A Taste of Chinese Noodles

2012-06-18 | China Food | Comments(1) |   Views:(68)

Chinese Noodles has a history of 4,000 years according to an archeological discovery in Qinghai Province where a 50-centimeter-long noodle made of millet was unearthed. Eating Noodles is a part of birthday celebrations in China. Long noodles stand for longevity in Chinese culture. Noodles are regarded as the staple food in North China and usually served as breakfast in South China. The reason lies in the two agricultural patterns in China: wheat and millet are mainly produced in North China while rice is mainly produced in South China. Chinese Noodles are generally made from wheat flour, rice flour, tapioca starch or any kind of starch, with eggs, peanuts, meat, shrimps, vegetables and so forth as ingredients. The most common noodles are wheat flour noodles and rice noodles.

A Bite of China- gift from bamboo grove

2012-06-13 | China Food | Comments(0) |   Views:(51)

 
With its diversified geographic environment and corresponding climate conditions, China is endowed with kinds of food materials which results in rich eating habits with distinguished features in different areas and regions. In traditional Chinese dietary, there is a particularly dainty come from the bamboo grove- bamboo shoots, which are fully employed in almost each of the four major Chinese cuisines- Cantonese, Sichuan, Shandong and Huaiyang (combining Anhui, Jiangsu and Zhejiang). Chinese chefs love bamboo shoots because of its simplicity of material quality which make it easy to match and assimilate other tastes, in especial to produce a splendid balance with greasy meat.

A Lifetime Journey to Shangri-La

2012-06-11 | China travel Guide | Comments(0) |   Views:(55)

My friend Winnie recently joined a tourist group and went to her dream land, Shangri-La. When she shared her feelings and photos with me, my tidy of thoughts and feelings fully flows out. Actually, since I saw a picture of Shangri-La in my second year at university, I have been dreaming of there. The blue sky and white clouds make it an extraordinary pure land. Recently, a mouthwatering food Matsutake which appeared on the hot documentary A Bite of China increased my curiosity for Shangri-La. What she experienced in Shangri-La inspired me to write down this article.

A Bite of China - The Gift from Lakes

2012-06-07 | China Food | Comments(0) |   Views:(53)

 
China boasts vast territory with various geographic environments that are instrumental in forming and preserving sorts of species. No countries other than China possess such abundant raw materials of foods. And its people are collecting, digging, picking and catching these gifts of Mother Nature throughout the year. China is also a populous country with distinct tastes, but inviting Chinese foods never fail to appeal to people. Lotus roots are one of the gifts from part of nature - lakes, and delicate dishes made of them are always mouthwatering.