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!
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China travel Guide(228)
China Food(38)
Life in Guilin(48)
Working at VisitOurChina(24)
Cultures(40)
News(12)
In comparison with western cuisines which employ fresh material without cooking, Chinese cuisines pay more attention to the appetizing color, scent, flavor, shape and utensils. Apart from the food material, cooking ways are more important. For over 8000 years, Chinese chefs have experienced three significant leaps from boil to steam, and to fry, the common essence of which are all the regulate and control between water and fire. To accomplish all the conceptions in a dish, each Chinese chef is a magician who can play the game with water and fire supremely well. Up to now, Chinese is the only nation in the world who masters the skills of both steam and fry.
A Bite of China – the Secret of Kitchen Knife
2012-08-30 | China Food
Chinese never consider cooking as a task. They have a great passion for delicate combination of appetite-raising color, aroma and flavor of food. The processing of a delicious dish may involve a range of cooking methods,smart use of ingredients and seasonings, precise control of time and heat, etc. There are so many secrets hidden in kitchen. One of eight major cuisines of China, Huaiyang Cuisine may reveal one secret– the secret of kitchen knife to you.
On learning the news that bamboo rafting on Li River is officially permitted, Guilin Tianyuan International Travel Service Co.,LTD organized a field trip to the essence of Li River, the section of which we were going to cruise begins from Yangdi Pier to Xingping Landscape Area in Yangshuo. Another purpose is to investigate some restaurants and hotels in Yangshuo. As a member of its English department - VisitOurChina, I had the great honor to carry out the site investigation with seven collegues of other departments.
It doesn’t seem possible to make an inarguable classification of cuisines simply in accordance with different regions, nor is it likely to count how many Chinese dishes we have. Sometimes, compared with food materials, things like cooking duration, cooking utensils and cutting skill are even more indispensable to a first-class dish. In the China’s kitchen, there are, indeed, too many secrets and black pottery is just one of them.
A Bite of China- Power of time on sausage
2012-08-09 | China Food
In terms of preserving food, the intelligent Chinese had already invented various ways in the remote ancient; curing, drying, pickling, smoking, and freezing are the most frequently used, which can not only retain the food but also created some entirely different tastes differing from the fresh. Up to this day, though modern hi-technology has been applied in maintaining the fresh flavor of the food material, the special flavors of Chinese food that recreated by the time by means of traditional ways of food-keeping are still obsessing for people as a indispensable part because they are both the tastes of ones hometown and some kind of emotions of the traditional Chinese culture.
The bamboo trades up and down in Guilin
2012-07-31 | Cultures
People in Guilin used a lot of bamboo products in old time. Housewife carried bamboo for shopping in the market everyday, children played bamboo toys in the street, like water gun, catapult and bow. Also most furniture was made of bamboo for the family. I still remember parents moved bamboo bed to the outside in hot summer night. How nice, we sleep on the cool bamboo bed to watch the sky and count stars. Even the pillow and mattress were made of bamboo. You know, summer is hot and long in Guilin, because its located in the subtropical region. People used bamboo furniture to make you cool off in summer.
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.
