Summary: Easy access and a great introduction to Sulawesi’s birds.\
Key bird species: Maleo; Tabon Scrubfowl; Spot-tailed Goshawk; Bare-faced Rail; Golden-mantled Racquet-tail; Sulawesi Hanging-Parrot; Pygmy Hanging-Parrot; Minahassa Owl; Sulawesi Owl; Ochre-bellied Hawk-Owl; Speckled Hawk-Owl; Sulawesi Nightjar; Sulawesi Kingfisher; Lilac Kingfisher; Green-backed Kingfisher; Scaly Kingfisher; Sulawesi Hornbill; Knobbed Hornbill; Red-bellied Pitta; Rusty-backed Thrush; Sulawesi Myna; White-necked Myna; Finch-billed Myna
 

Birdwatching locations:
Tangkoko is a really straightforward place to go birding. The closest accommodation options are on the main road as it enters Batu Putih village, and directly opposite them is the entrance track to Tangkoko. The track crosses a stream and then passes through some scrubby forest for 500 m before arriving at the official entrance gate to the park. From here the track continues parallel to the sea for around 2km until it reaches two small buildings (names Post 2 and Post 3). From here the track continues along the coast, but becomes more indistinct, and many trails head inland.

The birding is good all along the entrance track (from the main road to Post 3). Patches or forest along the road hold Rusty-backed Thrush and Green-backed Kingfisher, Finch-billed Myna and the endemic Yellow-billed Malkoha. By night the open grassy areas hold Sulawesi Nightjar, and Sulawesi Scops-Owl is present along the length of the track.

Around the area of Post 2 and Post 3 it is worth exploring into the forest. Here is among the best area for seeing Rusty-backed Thrush, and as you move away from the main coast track and uphill your chances of seeing Lilac Kingfisher, Sulawesi (Dwarf) Kingfisher, Sulawesi Hornbill, Knobbed Hornbill, Red-bellied Pitta and Tabon Scrubfowl increase. It is also in this area that Maleo are occuasionally seen, and on at least one occasions Bare-faced Rail has been recorded.

As you move inland and uphill, towards the roosting trees of the Spectral Tarsiers (which are definitely worth a look!) the forest becomes good for Golden-mantled Racquet-tail, Spot-tailed Goshawk, and more of the birds mentioned above.

By night, a walk around the forest above Post 2 and Post 3 should get you more Sulawesi Scops-Owl and a chance of both Ochre-bellied and Speckled Hawk-Owl. This is also the area that rare and very elusive Minahassa Owl is most commonly seen. If you are lucky the local guides will know of a daytime roost tree, but these change frequently and so your only chance might be a night time chase around listening for the infrequent calls!

For those with a few days at Tangkoko, a day trip (or overnight camping trip) higher on the mountain is interesting. The climb takes around 6-7 hours depending on how fit you are (and how many birds you stop to look at on the way!). Many of the same birds found lower are also present, plus you get a better chance of seeing Sulawesi Myna, the hanging parrots, and on the highest stretches, Scaly Kingfisher. The latter prefers areas dominated by wild ginger, and is usually found perched only 1-2 metres above the ground. They don’t move much, but can be very responsive to calls.

Other side trips that are easy to arrange at Tangkoko include a trip east along the coast to visit a still active Maleo nesting ground. It is probably easier to see Maleo at Tambun, in Bogani National Park, but if you have time here, or you are not planning to visit Bogani, then this at least gives you a chance. A visit to the Maleo site is usually made by boat.

Getting a boat west along the coast is also interesting. For many years now there has been a regular daytime roosting site of Sulawesi Masked-Owl not far from Batu Putih village in a cave on the sea cliffs. It can only be viewed from a boat, but the views are great if you make the trip.

Continuing further west by boat brings you to an area of mangrove that holds the endemic Great-billed Kingfisher. This is a smart looking bird and seeing it makes the trip worthwhile. If you don’t see it here, another good spot for this species is the jetty of the Santika Hotel nearer Manado (directly opposite Bunaken Island, on the main land).
Access and Accommodation:

Getting to Tangkoko is easy. It is about 1.5 hrs drive from the airport, or about 2 hrs from the centre of Manado. By car or taxi take the main road from Manado to Bitung (the port and freight terminal on the eastern tip of North Sulawesi), and just before reaching Bitung turn left at the town of Girian. From there a smaller road snakes its way 20 km north towards the village of Batu Putih. By public transport the route is the same. Catch a bus from Manado to Bitung, and get off at Girian. From there occasional mini-busses run to Batu Putih, but if there is not one there when you arrive and you don’t want to wait, just take an ojek (motorbike taxi).

The most commonly used accommodation options are those that you first meet on the left hand side of the road when you reach Batu Putih (this includes ‘Mama Roo’s’ and ‘Ranger Guest House’). There is another more expensive option, reached by heading into Batu Putih village and turning left along the beach, but it is a bit further from the birding action.

To enter the forest proper at Tangkoko you are usually expected to take a guide (that is to say, they may not let you into the park without one), although if you stick only to the coast track as far as Post 2 you may be allowed in alone. Your accommodation can help you find a guide and negotiate your entrance to the park, or failing that the park staff can assign you a guide at the entrance/ticket gate. Many of the guides at Tangkoko are excellent birders, and many have ‘secret spots’ where they can show you some of the most sought after species.

Guides obtained from the main accommodation options will be up-front about the fees you need to pay (which are not high, but seem to vary from year to year!). They themselves will have to pay the park, so as to avoid the need to be assigned another guide by the park itself, and this will be included in the price. Getting guides assigned by the park at the entrance gate is a bit more random, some are good and some are not, and the fees they charge can vary mysteriously, so better to sort this out from your accommodation!

Most of the guides speak some English, and they can help you arrange trips to the mountain, night birding, or any of the side excursions mentioned above. Just chat through your plans with them and tell them what you want to see (or point at it in a bird book!).        //burung-nusantara.org

The nation of Indonesia stretches along an equatorial archipelago numbering nearly 18,000 islands in total. Encompassing several ecosystem types as well as straddling the boundaries between the Oriental and Australasian faunal regions, Indonesia is one of the most biodiverse nations on Earth.

"Lore Lindu National Park. © Nurlin Djuni"

The high level of biodiversity is amply reflected in Indonesia's avifauna with 17% of the world's total bird species represented. 1,539 species of which 381 are endemics!
Tremendous scenery of volcanoes, asian rural land, lowland rainforest, wetlands and mangroves and stunning shorelines. 

Some facts about Indonesia.

The Republic of Indonesia, is a nation in Southeast Asia. Comprising 17,500 islands, it is the world's largest archipelagic state. With a population of over 200 million, it is the world's fourth most populous country and the most populous Muslim-majority nation, although officially it is not an Islamic state. Indonesia is a republic, with an elected parliament and president. The nation's capital city is Jakarta. The country shares land borders with Papua New Guinea, East Timor and Malaysia. Other neighboring countries include Singapore, the Philippines, Australia, and the Indian territory of the Andaman and Nicobar Islands.

Across its many islands, Indonesia consists of distinct ethnic, linguistic, and religious groups. The Javanese are the politically dominant and largest ethnic group. As a unitary state and a nation, Indonesia has developed a shared identity defined by a national language, a majority Muslim population, and a history of colonialism and rebellion against it. Despite its large population and densely populated regions, Indonesia has vast areas of wilderness that support the world's second highest level of biodiversity. The country is richly endowed with natural resources, yet poverty is a defining feature of contemporary Indonesia.

Please following this link for more information and reservation, klik

20x Compact Superzoom Camera with Wi-Fi

What Fujifilm has thrown into the new travel zoom is the Wireless File Transfer capabilities, allowing the camera to send off your files to an Android or iOS device (the Fujifilm Camera Application for Android and the Fujifilm Photo Receiver for iOS) at the push of a button.

All you need to do is download the Fujifilm Photo Receiver app to your device and follow the on-screen instructions to pair your device with the camera. The camera supports the transfer of 30 images per session.

Other than the wireless transfer, the Fujifilm FinePix F800EXR incorporates the same feature set at the F770EXR including the built in film simulation filters along the ability to shoots panoramas and capture images in native RAW. The camera shoots movies in Full HD (30fps) with stereo sound.

The Fujifilm F800EXR also boasts of an impressive 8 frames per second burst mode in full resolution, mighty impressive for a camera in this bracket. The camera incorporates the ability to adjust the flash power, to make sure that the final exposure isn’t overexposed to the flash.

The FinePix F800EXR offers these additional features:

The F800EXR looks to be a fine specimen on paper, but it won’t be out till August and would cost a decent $349.

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.

 

Noodles are cooked steamed, fried, boiled, or served in soups. Due to various cooking ways and ingredients, nearly every region of China has its own noodles, such as Lanzhou beef noodles, bean sauce noodles in Beijing (炸酱面), sliced noodles (刀削面) in Shanxi Province, pot noodles (锅盖面) in Zhenjiang City, hot-dry noodles (热干面) in Wuhan, Sichuan noodles with sesame peppery (担担面), Guilin rice noodles (桂林米粉), etc. Today most noodles are made by machine. But handmade noodles are still popular in China. Making ''handmade noodles'' is regarded as a necessary skill for girls in central China. The process involves pressing, pulling and rolling the dough with hand or a rolling pin repeatedly.  Eventually the dough is turned into either long or thin or flat or thick noodles.

 

 

The representative wheat noodles should be Lanzhou beef noodles. A day begins with a bowl of beef noodles for Lanzhou locals in Gansu Province. The city has over one thousand noodles restaurants. And some one million bowls of noodles are consumed daily. Noodles are absolutely the staple of Lanzhou. Beef Noodles are not only the local flavor snack but also enjoy a high reputation in the whole country. It takes few minutes to pull the dough and make a bowl of noodles, but proficiency is strongly required. From sorting flour, kneading with water, covering with a wet cloth, to rolling and pulling the dough, the elasticity of protein in noodles is fully utilized. The history of Lanzhou beef noodles can be traced back to Qing Dynasty. The originator is said to be a Muslim called Mabaozi. Legend has it that Ma Baozi was born in a poor family and he made beef noodles and sold them in the street. Afterwards he added boiled liver of cattle and sheep into beef noodles and found it much more delicious. Since then Ma Baozi had more and more customers and opened a restaurant. His son took over his business and attempted to improve the beef noodles. Today his beef noodles has nearly been a household name in China. It is known that liver can pure toxins in eyes. May be that’s why western Chinese people have brighter eyes. Besides, the authentic Lanzhou beef noodles should have clear soup.
 

Rice noodles fall into different categories such as Mixian (米线), Shahe fen (沙河粉), Rice noodles roll (肠粉). Rice flour and water are the major ingredients of rice noodles. Guilin Rice Noodles is known for its unique flavor. Firstly rice grains are soaked in water to swell; next they will be grinded into liquid. After water is filtered, the dough will be boiled and squeezed into flat or round slices. The round noodles are called Mi Fen(米粉) and the flat noodles are called Qie Fen (切粉). Rice noodles features white, tender, soft and refreshing. The most popular rice noodles in Guilin should be noodles mixed with brine. Brine is the key element to make delicious rice noodles. A number of ingredients are added to make good brine, such as beans, anise, pork, beef, Sanhua wine. Apart from cruising the Li River, having a bowl of rice noodles should also be a must-do for tourist who goes to Guilin. Rice noodles restaurants can be found easily in Guilin.

//visitour

 

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.

 

 

Dao Xian has a very rich history dating as far back to the first feudal empire of China, Qin Dynasty (221-207B.C.); it had been being an administrative county at that time. It has one of the older gates, like an old school China gate, dating a few hundred years; it also has a small but very old Buddhist temple, which has a supposable 2,000 years of history. In addition, many a historical and cultural relic here is also worth an appreciation. Deserve to be mentioned is an ancient marble stone carving- Five Dragons, which is a relic of the destroyed Confucius Temple in Qing Dynasty (1644-1911). The vivid writhing five dragons just give out a strong impact. It is pointed by experts that the material quality, composition of the pattern and the carving skills of the carving are all of great historical and artist values.

 

My friend told me that Daoxian People feel proud mostly because Zhou Dunyi, a great philosopher born in Daoxian in Song Dynasty (970-1279). He is widely familiar with Chinese people because of its famous theory about lotus. He praised the lotus the gentlemen’s flowers in his article, and since then Chinese love lotus more. In Daoxian, there is a Lianxi Temple to commemorate Zhou, as the theory Zhou created is called Lianxi theory.

 

 

They have many authentic Hunan styled restaurants here, if you’re looking to try really spicy Chinese food, you can’t miss out on Hunan food, it will light you mouth on fire, which just can prove a popular Chinese saying that people from provinces of Sichuan, Guizhou and Hunan are addicted to hot flavor. It’s worth trying. There’s also a bunch of western style restaurants, many of these restaurants have made their own styled western food. I remember one joint had peanut butter and watermelon sandwiches. Those were delicious.

 

Like many other counties in China, living in Daoxian isn’t expensive; you can find rooms for 60RMB a night, and they’re not bad. Food isn’t expensive, and you’re not far from the countryside so if you feel like leaving town and just going hiking it’s very convenient. In fact, many towns and villages are interesting and worth a visit. One of which I had visited was just amazing, Dongmen Village. Most villagers there are good at Chinese calligraphy, and you can find many people are practicing there; even an expert can detect many excellent works. It is said all because it is the hometown of a great calligrapher in Qing Dynasty. The nightlife is okay, mostly just a few tiny bars here and there, and a lot of outdoor BBQ, which was delicious! If you get the chance and you feel like visiting a small but fun little joint in China, Dao Xian is worth checking out.

 

 

The thing that I remember the most about Dao Xian was the people. They were so nice, and willing to talk to you. A lot of them would always smile at you, or you know do the awkward broken neck stare at you. A little tip if you get sick of people staring at you go ahead and just stare on back, or make some funny faces, or just put on a big goofy smile. As a whole Hunan is a beautiful place, but my favorite place there still and always be Dao Xian.

//visitourchina

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.

 

 

Every year when late rice is ripe, dwellers in Ningbo, Zhejiang province begin to make Chinese New Year's cake, also known as Niángāo, or Year cake – the staple in this long-history city. Actually, it is a tradition for the residents to heraldSpring Festival by making Year cakes.

 

New Year's cakes of Ningbo city are made from milled late medium to short-grain nonglutinous rice. After it is soaked, ground, steamed and pounded, molecules of rice are reorganized, which enhances its taste. Then, the rice flour mash has to be kneaded on the board before it is cut into bars and pressed on them with mould. Finally, a very common seen footlike niángāo is done. Previously, households in Ningbo made more than fifty-kilogramme-Year cakes before the arrival of Spring festival, and then they would deposit them in the water so that family could enjoy this dainty until the coming year.

 

 

More often than not Ningbo residents have Chinese New Year's cakes as their dinner after toiling in the farmland, in that it saves time. A perfect combination of vegetables and Year cakes can not only cram people but also regarded as a delicacy.

 

Another exquisite dish is Crab Fried with Year Cake. It follows like this: first, wash the crab and chop it into several thick pieces; second, poach Year cakes before soaked in the cold water; then, fry the crab together with shredded ginger for a few minutes; next, fry the Year cakes until they are a little bit burnt and add the crab to them seasoned with cooking wine, white sugar and light soy sauce; finally, put some chopped green onions. In this way the yummy dish is before your eyes!

 

 

 

When Chinese Lunar New Year is around the corner, children on the move will come back to their hometown to usher in the new beginning. On the table there are sumptuous meals that cannot dispense with children's favourite food – Chinese New Year's cakes. The older the children grow, the fewer times the family makes niángāo. Nevertheless, the senior still carry on this tradition despite the fact. In Jingtou Village, Ningbo City, Zhejiang Province, making niángāo is indeed a ceremonious event. Locals there tend to call this round-shaped Chinese New Year's cake Tuanzi, which means reunion. On these days, neighbours will help each other to make the food, thus Tuanzi of varied shapes come to life. Dwellers often mix steamed rice flour mash with wormwood stored in spring before pounding. Usually, the ready-made Year cakes touches warm and sticky. Scattering golden pollen pini, you will breathe in the refreshing and sweet scent! 

 

Years may elapse but this distinctive taste will always be engraved in the heart of the children, in that it is a dainty, but more importantly, it is symbolic of our own family.

//visitourchina

By reason of the various physical geographies, the unique distribution of Chinese agriculture 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.

 

In north China with the wide stretches of land, the ripe wheat colors the earth with golden yellow every autumn. Since introduced into Central Plains from western Asia some 4000 years ago, the eutrophic wheat has localized and turned into one of the two major crops of China. A leading role on Chinese tables, staple food made from wheat is the primary source of energy offering most calories that people needed. The typical handling of wheat is grinding them into powders and then made into a variety of food, such as noodles (of Lanzhou), rice noodles (of Guilin), steamed buns, dumplings, Chinese deep-fried cakes, Chinese breads and hamburgers.  

 

 

The world known ancient city of Xi’an, the capital for 13 dynasties in ancient China, was once the most bustling city in the world especially in Tang Dynasty (618-907). It attracted people from every corner of the world as well as their tasty food in the meantime. To this day, the city is certainly still the food paradise that every new visitor will explore for featured dishes and snacks in the famous district of the Muslim Street. Among its dozens of famed tempting food, Bai Ji Mo (白吉馍), or Chinese baked flatbread, an indigenous staple Xi’an food, is a must for trying, while Rou Jia Mo (肉夹馍) and Pita Bread (Bai Ji Mo) Soaked in Beef or Lamb Soup (牛/羊肉泡馍) are the typical ways to enjoy this dainty.  

 

 

The authentic Bai Ji Mo is made from wheat flour, which is made into a batter with ingredients such as eggs, and stirred constantly for an extended period of time, and then baked in a mud or clay oven till thoroughly set. Rou Jia Mo, a meat burger or meat sandwich of Chinese which is so famous that even included in the menu of the Café in Florida’s Disney Land, can be traced back to Qin Dynasty (221-206B.C.) and firstly invented by Han people. The meat for Roujiamo was initially the pork, which was stewed for hours in the thick soup comprising more than 30 kinds of spices and seasonings. The soft and glutinous taste of the meat can amazingly combine the simply taste of Baijimo. Promoted in the history by Muslims lived in Xi’an who refused any pork, today, beef and lamb are popular substitutions for meat in the Roujiamo.

 

 

Pita Bread Soaked in Beef or Lamb Soup, simply small slices of Bai Ji Mo cooked or just soaked in beef or lamb soup is another popular staple food in Xi’an. It is a perfect mixture of wheaten Baijimo and thick soup which was stewed for more than ten hours. To enjoy this dish, to break Bai Ji Mo into pieces with hands is the most important part as well as the most enjoyable process. Each person can slice the Mo into different sizes or shapes according to his own eating habits, and for almost every Xi’an people, to lift of finger to do this simple action is indeed a quite enjoyment other than the eating.

//visitourchina

In terms of diet, flavor overwhelms anything else. Chinese never bind themselves to 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 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.

 

Shaoxing, a prefecture-level city located on the south bank of Qiantang River estuary in Zhejiang Province, where the Chinese famous writer Lu Xun’s Residence, Tomb of Yu the Great and East Lake can be found, is the origin of Huangjiu. Winter falls in Shaoxing with a morning drizzle, which is regarded as a good omen by winemakers, since yeasts prefers prolonged and moderate coldness in Yangtze River Delta region. The first day of Li-Dong (Beginning of Winter, the 19^thsolar terms in China and usually falls around November 7 and ends around November 22) is also the day to greet the god of wine. Annual ritual is held on this day to show respect for Mother Nature, marking the beginning of winter brewing. Winemakers are busy with preparing tributes for sacrifice. Nobody would have a single bit of slight. Even the best winemaker can not ensure a good wine to be made on account of changeable weather, wind, air and microorganisms. Shaoxing Wine, namely the Chinese Rice Wine, Yellow Wine, has a high reputation domestically and internationally. The water used for brewing is taken from the Jianhu-Mirror Lake. Shaoxing is a typical water town. Walking along the river bank of Shaoxing, you will find a Chinese ink painting right before your eyes. Dwelling houses are built along rivers which are dotted with gray boats. Boatmen occasionally have a drink of Shaoxing Wine. Shaoxing natives like sipping the Yellow Wine. A bottle of wine is often finished at the end of a day. In Shaoxing, you will find lots of old people chatting and sucking a mouth of Yellow Wine at times. And also, walking on the alleys, you will find lines of signboards of pubs. 

 

 

In Xiuning County of Anhui Province, which is of the identical latitude with Shaoxing County and administrated byHuangshan City, people are also engaged with winter brewing. Brewing is by no means a tough task for the elders. Rice is an indispensable part of daily life in the fertile and populous land of lower reach of Yangtze River. The period before the coming of Chinese New Year is the slack season for farmers. It couldn’t be more natural to make jars of rice wine to treat both guests and themselves. Jiuqu, a marvelous invention of Chinese, is the oldest and successful sample in people’s attempts to domesticating microorganism. It is a mixture of various yeasts, molds and bacteria which are cultured in grains and stored in the form of paste or powders and is crucial to make good wine. All sorts of microorganisms sleep soundly in the mixture of rice and Polygonum hydroper, waiting for a right moment to wake up. Crushed Jiuqu is first mixed with boiled sticky rice in a stoneware jar, then a dimple is dug by hands and the last handful of Jiuqu is spread on the mixture. Finally, everything is left to time. Those funguses will turn the glutted rice into sugar while the yeasts will turn sugar into alcohol. As time passes by, the wine becomes increasingly mellow.

 

 

The Chinese Rice Wine has a long-lasting and full-bodied taste. Chinese can taste the states of gentleness and firmness. Nurtured by Yellow Wine, Shaoxing natives have mild disposition. Their adherence to tradition also flows on their tongues. 

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.

 

Tofu, symbolic of food culture of Central Plains (an area on the lower reaches of the Yellow River which formed the cradle of Chinese civilization), going on a 2000-year journey from birth to prosperity is a kind of dainty that are transformed from soybeans.

 

 

Shou County, a small and ancient town, lies in the north of Anhui province. Residents here have a great affection of this food. They are convinced of their forefathers as the inventors of the great tofu.

 

When it comes to the middle of October, the northern Anhui has harvested soybeans. Tofu, or bean curd is the most popular food if it is made of these fresh soybeans. In the long history of agriculture in China, soybeans have taken up a position of vital importance. Of all known legumes, the soybean is most rich in protein and the most inexpensive food source. However, it was once in a dilemma in that it failed to stimulate people's appetite and was easy to increase flatulence. Consequently, what needs badly is to fine a perfect way to eat soybeans.

 

 

After repeated attempts, sensible people have come up with the way. Grind the soybean and add water to it, and bean milk is done. Then comes the key to transformation from the fluid to tofu - calcium sulfate, a whit powder and mix them. In the boiling bean milk, denaturalized protein and calcium sulfate immediately have gelation effect. It happens so quick that can be noticed within a second. At the sight of the change from white liquid into white solid, you cannot help feeling amazed.

 

As a matter of fact, calcium sulfate had often been recorded in the book of Chinese warlocks in the remote times. Coincidently, the close connection between the white powder and tofu had relation to this. It is believed that more than 2000years ago, Líu Ān (Chinese: 刘安, 179 BC – 122 BC), a Chinese prince who had happened to drop calcium sulfate when cultivating pellet in Bagong Mountain made tofu. No matter how dramatic the story is, Chinese people must have found the way to produce the remarkable tofu through trial and error.

 

 

On all accounts, the presence of tofu has changed the fate of tofu to the core.

 

Tofu is unique in the eyes of Chinese people who are adept in cuisine. With this simple material they have created many dishes or snacks by dent of their imagination. Tofu curd and fried dried milk cake are the cases in point. Those negative factors which set soybeans in an awkward position such as trypsin inhibitor, unabsorbable sugar and phytic acid are all eliminated in the transformation.

 

In the ultimate analysis, tofu provides a way for Chinese people to express their adaptability. All this at the same time attaches a high value on soybeans. Transformation as a traditional means not only brings about dainties to the public but also reveals the wisdom of Chinese people in cuisine.

//visitourchina

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 diets. More importantly, it reveals the deep feelings of its people towards their hometown, such as kimchi.

 

 

 

In the morning of golden autumn, the ancient Hulan River, originated from Lesser Khingan Mountains, meanders into Songhua River. It has nourished the eastern lands of Songnen Plain and its dwellers for thousands of years. When it comes to September, black soil along the banks produces high quality rice. Soon, it will be covered with ice and snow after the harvest, as if it were a white ocean.

 

Inhabitants in Suihua city, Heilongjiang province get accustomed to storing Chinese cabbage for winter in the long course of sever cold. The Korean nationality living here calls kimchi, or spicy cabbage, “grain for winter”. Nowadays, it is not difficult to approach fresh vegetables in winter, but kimchi with unique flavour is still an essential part of the locals’ life. It is no exaggeration to say that it has become a snack sweeping over the world.

 

In the past, due to the shortage of fresh food in the freezing winter, Manchurian used to make pickles and dried vegetables from the fresh at the end of each autumn. Women in this city now tend to send their products to their children in the metropolis.

 

 

 

Cabbages grown in the garden are planted during the first of the three periods of the hot season. Cabbages with tender leaves are the finest ingredients of making kimchi. But how to make it? After cutting Chinese cabbages, you have to remove unnecessary water in them by saline water. Next, place stones above them, which have become smooth owing to a long period of time. Then comes the process of making kimchi in the real sense. As the priority as it is, the residents at dawn are busy with preparatory work. The key step of making the spicy cabbages is to daub them with seasonings including chilli, apples, pears, fish sauce and shrimp meat. Different as they are, seasonings must comprise chilli powder. In the eyes of the Korean nationality, tteok is an indispensible part during festivals, such as Spring Festival and Mid Autumn Festival. Therefore, refreshing kimchi and this sweet and sticky food absolutely form a perfect combination for celebration. Neighbours are mutually assisting in making spicy cabbages, from one household to another. Half a month later, the cabbages in pots will change into kimchi because of fermentation of lactic acid.

 

 

 

The power of time can never be looked down upon. Desire for freshness lasts forever; nevertheless, pickling food is even more attractive for those who still keep their eating habits even though they have been away from hometown for a long time.