chinese snack:Guoba

Guoba is a Chinese food ingredient consisting of scorched rice. Traditionally guoba forms during the boiling of rice over direct heat from a flame. This results in the formation of a crust of scorched rice on the bottom of the wok or cooking vessel. This scorched rice has a firm and crunchy texture with a slight toasted flavour, and is sometimes eaten as a snack.

Guoba is also used as an ingredient in many Chinese dishes with thick sauces, since the bland taste of the scorched rice takes on the flavour of the sauces. Guoba is also served in soups and stews and prominently featured in Sichuan cuisine. Since demand for guoba outstrips traditional production and modern ways of cooking rice (in electric rice cookers) do not produce it, guoba has been commercially manufactured since the late 20th century.
In Vietnamese cuisine, a similar food is called cơm cháy (literally "scorched rice"). It is typically fried in oil until golden brown, then topped with chà bông (pork floss) or tôm khô (dried shrimp), mỡ hành (chopped scallions cooked by pouring boiling oil over them to release their aroma), and chili paste to produce a popular dish called cơm cháy chà bông or cơm cháy tôm khô (although both the pork and shrimp may be used, in which case the dish is called cơm cháy chà bông tôm khô or cơm cháy tôm khô chà bông). Cơm cháy may be made from the crust of rice left over from cooking rice in an iron pot, or, more commonly since the advent of electric rice cookers in the late 20th century, from leftover rice that is fried in oil over high heat to acquire a crispy texture.

chinese snack: Tea egg

Tea egg is a typical Chinese savory snack commonly sold by street vendors or in night markets in most Chinese communities throughout the world.

Tea eggs are simply hard-boiled eggs that have been further stewed in a salted tea liquid. Other flavourings such as soy sauce and Chinese five-spice powder are often added as well. The eggs are actually boiled twice. After the first boiling, when the insides are hardened, the shell of each egg is lightly cracked. The eggs are then boiled for much longer duration in the black tea mixture for a second time, which allows the flavour of the tea to penetrate deep into the egg. The dark colour of the tea also stains through the cracks of the eggs creating a pattern on the peeled eggs that resembles the crazing of some ceramic glaze surfaces.

In the end, when the peel comes off, you should see regions of light and dark brown, with mid-brownish tone along the cracks of the peel. The yolk should have a thin greyish layer with the core being the usual yellow. As for flavor, it really depends on what tea you use (being the type and strength) and your variation of spices. Five-spice powder adds a savory, slightly salty tone to the white, and the tea should bring out the yolk's flavor.

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Characteristics of Chinese Medicated Diet

1. Laying stress on the whole, selecting medicated diet on the basis of differential diagnosis
By the principle of "laying stress on the whole, selecting medicated diet on the basis of differential diagnosis", we mean that when prescribing medicated diet, we should first make an overall analysis of the patient's physical and health condition, the nature of his illness, the season he got ill and the geographical condition, etc., form a judgment on the type of syndrome, and then decide on corresponding principles for dietetic therapy and select suitable medicated diet. Take a patient with chronic gastritis for example, he should take Galangal and Cyperus gruel if the suffering is from chronic gastritis of stomach-cold type.
2. Suitable both for prevention and treatment, and outstanding in effect
Medicated diet can be used either to treat diseases or for healthy people to build up their health and prevent diseases. This is one of the characteristics in which medicated diet is different from treatment by medicine. Although medicated diet is something mild, it has a notable effect on the prevention and cure of diseases, health building-up and preserving. Here are some of the achievements in scientific research of Shandong Traditional Chinese Medicine College:
Eight-Ingredient Food: It is prepared according to the experience of ancient dietetic treatment and health care of imperial court in the Qing Dynasty from eight dietetic Chinese drugs including Chinese yam, lotus seeds, and hawthorn fruit. 97% of the children who took it for 30 days have whetted their appetite, and their growth has improved too.
Nourishing Extract of Laiyang Pear and mushroom: It is made from the juice of Laiyang Pear and extract of mushrooms and tremella. If the middle-aged and senile patients suffering from chronic diseases take it, not only can the symptoms of their illness be alleviated, but also their blood-fat can be brought down when they are suffering from hyperlipaemia, and their immunologic function can be improved.
3. Good in taste, convenient for taking
There goes the saying "Good medicine tastes bitter" among the people, because most of the decoction of Chinese drugs are bitter. Some people, especially children, take an aversion to the bitterness of Chinese drugs and refuse to take them. Most of the drugs used in medicated diet are both edible and medicinal, and retain the features of food: color, sweet-smelling, flavor, and so on. Even if containing Chinese herbs, their nature and flavor are taken into consideration and made into tasty medicated diet by mixing them with food and careful cooking. So it can be said that medicated diet is good in taste and convenient for taking.

chinese art: Three Monks

Cartoon film, a gem in the enchanting flower in the garden of Chinese films, usually takes Chinese fables, fairy tales and folk stories as subject matters, and adopts unique way of expression much influenced by traditional fine arts, delivering fancy, human and impressive art inspiration to the audiences. Art films are loved by numerous filmgoers at home and abroad, and are a genre that has won the most awards internationally.

Three Monks, directed by A Da, is an adaptation of a folk proverb: one monk will shoulder two buckets of water, two monks will share the load, but add a third and no one will want to fetch water.
With a simple and fresh directing style, the film depicts the comparisons of the different attitudes of the three monks when staying alone, staying with one other, and staying with two others. Vivid details, expressive movements, and distinctive characters combine together to make an excellent cartoon film. Without any dialogue, the film integrates the flavor of Buddhism with modern style in order to bring out the dispositions of the characters.
It won the Outstanding Film Prize of the Ministry of Culture, the Best Animated Film Prize at the First Golden Rooster Awards, and four international prizes. It is one of the Chinese animated films that have won the most prizes.

travel in china: Longhu Mount

Mount Longhu . "Dragon Tiger Mountain", is located in Jiangxi, Middle China. It is famous for being one of the birthplaces of Taoism, with many Taoist temples built upon the mountainside. It is particularly important to the Zhengyi Dao as it the Shangqing Temple and the Mansion of the Taoist Master are located here.

Two of them are the temples of Immortal City and Zheng Yi ,all founded by Zhang Daoling ,the Han Dynasty founder of the religion. There are more Taoist temples in nearby Shangqing .One of the temples in Shangqing is mentioned in the beginning of the famous Chinese novel "Outlaws of the Marsh".
Mount Longhu can be reached from the nearby city of Yingtan.

chinese snack: Stinky tofu

Stinky tofu is a form of fermented tofu, which, as the name suggests, has a strong odor. It is a popular snack in East and Southeast Asia, particularly Taiwan, Indonesia, and China, where it is usually found at night markets or roadside stands, or as a side dish in lunch bars.
It is perhaps interesting to note that the words "stinky tofu" is a direct translation of the Mandarin term chou doufu. However, the Mandarin word chou does not have the same negative connotation as the English word "stinky". Chou therefore serves mainly as a factual descriptor and not a judgment on the virtues of the odor. Occasionally chou is translated as "fragrant", but this too imposes a "pleasant" or "flowery" judgment on the term, which does not accurately represent the food either.

Wide regional and individual variations exist in manufacture and preparation. Most typically, it consists of tofu which has been marinated in a brine made from fermented milk, vegetables, and meat for as long as several months. The brine can also include dried shrimp, amaranth greens, mustard greens, bamboo shoots, and Chinese herbs.

Stinky tofu can be eaten cold, steamed, stewed, or most commonly, fried. It is often accompanied by chili sauce. The color varies from the golden fried Zhejiang-style to the black typical of Hunan-style stinky tofu.

From a distance, the odor of stinky tofu is said to resemble that of rotten garbage or manure, even by its enthusiasts. In spite of stinky tofu's smell, most say the flavor is surprisingly mild. However there are some that think otherwise. In fact, some have been so appalled by the taste that they couldn't so much as swallow it without bringing it all back up at once. Some few people have compared it to the taste of blue cheese. It has also been compared to foie gras. In some instances the taste has even been compared to rotten meat. It is said the more it smells, the 'better' its flavor.