Background

This page to discover China

CHINE

China is so huge...

This trip, we had planned for a long time to do it, finding a tour operator is simple, but finding the quality for such a circuit is not easy at all!.

And there divine surprise our travel agent who organizes this circuit for (young) retirees of the navy (our agency is in Toulon ) and there are four places free... oh joy!!!!

Well the group is quite large (40 people) but are used to traveling and Gérard accompanies us from start to finish.

Tour details

So we left Nice with a stopover in Frankfurt (we fly with Lufthansa, this explains that) and headed for the megalopolis of Hong Kong as the start of our great grand circuit.

Hong Kong

We arrived at the city's new airport and straight to the hotel before starting a "by night" visit to Hong kong (Icone).

First ever Repulse bay from where we can contemplate all these skyscrapers illuminated in all colors, the port of Aberdeen and its dozens of sampans built in sandalwood or teak.

And finally a great view from Pic Victoria .

During the day there is an incredible frenzy in the popular districts of Kowloon or the streets of the trades (the fabrics, the engravers of seals or eggs).

We find this same frenzy in the business district but everything is "hushed".

Guangzhou

On both sides, we cross in the middle of fruit plantations and orchards.

The city has experienced great upheavals in its urban landscape, market economy obliges.

By the way, lQingping Traditional Market is the largest with its fresh produce, flowers, medicinal plants and preparations, antiques.

Walk on the island of Shamian , a former Franco-British enclave which retains old colonial-style residences.

Guilin

The next day's plane takes us to Guilin (Icone) located in the northeast of the autonomous region of Guangxi, Home to many minorities: Miao, Dong, Yi, Yao and the main Zuangs.

We visit part of the hills of the city with their poetic name (hill of the elephant's trunk, undulating waves) without forgetting the many caves, including that of the reed flutes.

We also cruise the Li Jiang river where we will see the fishing villages (they fish with cormorants, to which they put a string around the neck so as not to eat the fish. Original!!), bouquets of banbous (they make boats out of them), vegetable crops with the animals, peaks jagged by the elements but covered with grass, and especially with the blue sky, the water looks transparent (the cameras go up to red), brilliant.

The return will be done with motorized rickshaws in the middle of the rice fields and the countryside.

Shanghaï

Another shock is Shanghaï (Icone), it's a real ultra-modern megalopolis, but with oases from another time, like the garden of the mandarin Yu .

This two-hectare garden represents Chinese landscape art.

A visit to the new museum to discover one of the finest collections of pottery, ceramics, porcelain, bronzes and paintings: it is a superb illustration of Chinese art through the centuries.

Walk on the Bund or Waitan , a long walk along the Huang-pu a tributary of the Yang-tsé-kiang, which separates the old city from Pudong, the new "Chinese Manhattan".

In the evening, window shopping in the Nankin street where several thousand shops compete with pubs and neon lights

The end of the day is devoted to the Shanghai circus (every major city has a national circus) and the acts presented are top notch.

Suzhou

The rest will take place in Suzhou (Icone) a hundred kilometers away.

This small town is famous for its gardens which have recently been listed as a UNESCO World Heritage Site.

These private gardens were built under different dynasties and their names are just as beautiful (the Garden of the Master of Nets, the Garden of Simple Politics).

This city is famous for its silk workshops with its many workshops.

Tong Li - Luzhi

Tongli with its many traditional gardens is from another time because it has been restored as in the last century.

Luzhi is also a typical village with its small canals , its bridges and its very old houses.

Its history goes back more than 2500 years and its vestiges are well preserved.

Its Buddhist temple houses 9 statues of Bouddha sculpted in clay, and the former house of a wealthy rice merchant has been transformed into a museum displaying traditional agricultural implements and ancient costumes.

Xi'an

Xi'an (Icone) is known around the world for its long history and its archaeological treasures.

This old city of the Tang period has many vestiges of the past: the Bell and Drum Towers , the Great Mosque one of the best preserved in the country, the Great Wild Goose Pagoda built in the 7th century, the history museum installed in the old temple of Confucius which contains a large number of objects from the Han and Tang dysnasties discoveries in the region.

There is also the famous Forest of Steles which constitutes the most important collection where unique texts bearing witness to Chinese civilization are written.

As we are in the North, dinner based on ravioli.

The Lintong site is where the tomb of Emperor Qin Shi Huang Di was discovered.

He started work on his tomb at the beginning of his reign and continued it for a period of 38 years.

He built statues (1.86 m and 300 kg and all different) of infantry, archers, horsemen, chariots and horses, some of them in bronze!!.

The most beautiful pieces are gathered in the Shaanxi Museum .

Return to X'ian for a long walk on the ramparts.

Beijing

The final takes place in Beijing (Icone) where the most famous sites are located.

The tour starts from Tien An Men Square framed to the south by the Qianmen Gate and the Mausoleum of Mao Tsé Toung, to the west by the immense Palace of the Assembly of the People, to the east by the Museum of History and Revolution and to the north through the famous Tien An Men Gate.

Then visit the Forbidden City with its succession of palaces and pavilions, the main ones being the Hall of Supreme Harmony reserved for major ceremonies, the Hall of Perfect Harmony where the Emperor rested before the audiences of his ministers, the Hall of Harmony Preserved where imperial banquets and examinations were held.

We shared the meal of a Chinese family inside the working-class neighborhoods: the Hutongs where time seems to have stopped.

After dinner, opera evening, with a visit to the dressing rooms during the actors' make-up.

A stroll through the old quarters of the capital on a pedicab allows you to better see the daily life of the little people.

Visit to the Temple of Heaven , a fine example of the country's architecture with its triple rotunda of blue glazed tiles.

It was here that the emperors offered sacrifices to heaven and addressed their prayers.

A highlight, our trip to the Great Wall (Icone) .

Its construction started at the time of the Chu (6th century BC) to continue until the Ming (17th century) and measures approximately 6700 Km

Some portions are being restored because there is an influx of tourists and further on we stop at the site of the thirteen tombs of the Ming emperors buried deep in the ground.

The Summer Palace destroyed by Anglo-French troops was rebuilt by Empress Ci Xi who used the money provided for the modernization of the Chinese Navy.

Visit a Lamas temple , the largest Lamaist temple in the capital with a mixture of Han, Manchu, Mongolian and Tibetan architecture.

Inside there is a statue of Buddha carved from a sandalwood trunk measuring 23 m.

Further on, the Temple of Confucius .

And we couldn't leave without tasting the famous Lacquered Duck, one of the peaks of Chinese cuisine.

In conclusion to see and review later ...... and especially other areas.

Weather report

BEIJING WEATHER

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Latest news

INFORMATIONNovember 28, 2022
Situation in Mainland China
It should be noted that it remains very difficult to do tourism in China for any traveler who is outside China due to border closures, except in specific cases. Currently, only business trips and invitation letters from a Chinese university can justify a visa application. Nevertheless, in line with the 'dynamic zero COVID policy', the conditions imposed on foreign travelers remain strict. Thus, any arrival from abroad is subject to quarantine for a period of 5 days at the hotel or in a place designated by the local authorities, at the travellers' expense, followed by 3 days of Home control (decision with national scope). For travelers with no domicile in China, the 5+3 day quarantine must be carried out at the hotel. Travelers are however invited to check any local measures taken in the cities of arrival and final destination. Local containment measures or restriction of movement between provinces can be put in place at very short notice by the Chinese authorities. Consequently, travel between provinces is also particularly difficult and uncertain. It is recommended to keep yourself regularly informed of the evolution of these restrictions before traveling between provinces or between cities in mainland China.

What there is to know

History

China corresponds to one of the major centers of civilization, and it became from the first dynasty of Qin a vast politically and linguistically relatively unified zone, with an advanced culture, ahead of the rest of the world in many fields such as the arts, the medicine and technology.

For two millennia, China has been subject to the alternating influence of centrifugal and centripetal forces. When the central power of the emperor was crumbling and the court was prey to rival factions and intrigues, when the administration could no longer remedy famines and natural disasters and when it could no longer contain the pressure of the "barbarians" who carried out vast raids in the border regions, movements of revolt by starving peasants tore the country apart, millenarian sects were born and the distant provinces found themselves under the thumb of a warlord who no longer recognized the authority of the emperor. Finally these proclaimed themselves Sons of Heaven, dividing the empire into rival kingdoms engaged in incessant wars and thus showing that the Mandate of Heaven.

When a warlord, sometimes from the peasantry, proved to be more skilful than the others and managed to regain control of the entire country, the Chinese considered that he had received a new Mandate from Heaven and he could found a new dynasty. China also had two foreign dynasties: that of the Yuan, Mongol, and that of the Qing, Manchu.

The Chinese dynasties that succeeded in stabilizing the country during long periods of peace are those of the Han, Tang, Song, Ming and Qing. They do not necessarily correspond to the most fertile periods of Chinese creativity but, with the exception of the last one (the Manchu Qing), they correspond to periods of prosperity during which one can consider that China was the greatest, the most stable and wealthiest state in the world.

Even during periods of unity, China has always consisted of a fabric of very diverse cultures, and the variety of cuisines, dialects, habits and ways of life should not be eclipsed by the astonishing cultural, administrative unity and politics of this country on a continental scale. This unity and continuity can largely be attributed to a peculiarity of Chinese writing: relatively detached from phonetics, it allows very different languages ​​and dialects to be noted in the same way. During the Industrial Revolution initiated in England, Qing China chose to close itself to foreign influence (which was not the case under the other dynasties, in particular that of the Tang), and we can consider that this decision dates its economic and technological decline.

During the 20th century, it was subjected to very strong pressure from Western economic, military and colonial powers. Forced by force of arms to accept the Unequal Treaties, which gave foreigners rights to settle and trade within the country, it was divided into zones of German influence (in Shandong), French (in Yunnan) or English (elsewhere).

In 1911, the empire was abolished under the pressure of progressive intellectuals and politicians, and the republic was proclaimed in 1919. A period of uncertainty and chaos followed, then national unity was found against the Japanese invader. Japan defeated by the Allies, China is divided again, mainly between the Communist partisans of Mao Zedong and the nationalist party of Chiang-kai-shek (the Kuomintang).

The red army, after trials of the Long step, ends up pushing back the nationalists in the sea, and these fold up on the island of Taiwan. Mao Zedong proclaims the People's Republic of China in 1949 on the place Tian' anmen. Hanging the second half of the XXth century, the mainland China is aimed by the Communist Party Chinese. At the instigation of Mao Zedong, big movements will be thrown, as Big bound forward or Cultural Revolution, consequences of which to the Chinese people are controversial.

Official Chinese position acknowledges that the Big bound forward had harmful consequences to certain parties of the population, and certain analysts consider that this try « to catch industrial England in ten years » was one of the rare episodes, otherwise the only one, or this profoundly agrarian and fecund Chinese earth was abandoned not so as to can any more nourish his "children «: from 1959 till 1961, the Big bound forward made, according to estimates, between 20 and 43 million victims.

The Communist Party officially acknowledged that Cultural Revolution was an error of Mao, that the personality cult which accompanied it was exaggerated, and that the country was plunged into chaos and anarchy. During this civil almost civil war, classical Chinese culture is put in the stocks and western influence is condemned. Intellectuals are tortured or sent to the « camps of re-education by job » laogai), numerous temples are burned, monuments are ransacked by the Red Nurses, these young persons were fanaticized and recruited into the worship of "thought Mao Zedong". The conflict of factions, put down then by the army, would have drawn away the death of more than 5 million Chineses. Watchers as Simon Leys (in his work Chinese Shades, on 1974) very early alerted conscience on this human drama, but the western intellectuals (particularly French) who defended the Maoism and Cultural Revolution in this epoch were numerous. After the death of Mao, China remained by name communist, but, under impulsion particularly of Deng Xiaoping, it progressively evolved towards a more free, said economy « socialist of market », allowing the deployment of Chinese commercial and industrial activity, which make it ' « plant today of the world » and a émergeante potency to whom the growth rate goes up regularly of 10 %.

Geography

China is the third largest country in the world in area (after Russia and Canada) and has a wide variety of climates and landscapes. To the east, along the shores of the Yellow Sea and the East China Sea, are vast, very densely populated alluvial plains; the shores of the South China Sea are more mountainous, and South China is dominated by hilly areas and low-lying mountain ranges.

In the center-east are the deltas of China's two main rivers, the Huang He and the Chang Jiang. Other important rivers include the Xi Jiang, Mekong, Brahmaputra, and Amur. To the west, major mountain ranges, including the Himalayas with the highest point in China (and the world), Mount Everest, as well as high plateaus supporting very arid landscapes such as the Takla-Makan deserts and the Gobi Desert.

Due to prolonged drought, and possibly poor agricultural practices, dust storms are now common during the spring in China. According to the Chinese Environmental Protection Agency, the Gobi Desert has expanded and is a major source of the dust storms that affect China as well as other parts of northeast Asia, such as Korea and the Japan.

Economy

From the end of 1978, the Chinese government initiated reforms to move from a Soviet-type planned economy to a so-called “socialist market” economy, in which freedom of enterprise is supervised by the Communist Party.

For example, the authorities introduced a household responsibility system in agriculture to replace the old collectivization, they increased the authority of local officials and factory managers in industry, allowed a large variety of small-scale service and light manufacturing enterprises, and opened the economy to more foreign trade and foreign investment.

The consequence was a transformation from a command economy to an original mixed economy system, often called "socialist market economy". In order to promote the exchange of skills and capital with foreign countries while closely monitoring them, the Beijing government has created more than 2,000 special economic zones (SEZs) where investment laws are relaxed and the arrival of foreigners is encouraged.

The result of the policy of economic openness has been the quadrupling of the GNP since 1978. In 1999, with its 1.25 billion inhabitants and a GNP of only $800 per capita, China became the sixth economic power in the world. in terms of exchange rate and the second after the United States in terms of purchasing power. Moreover, China joined the WTO in 2002.

China is also part of the Asia Pacific Economic Cooperation (APEC). The GNP at the beginning of 2005 is evaluated by the BSN (National Bureau of Statistics) at 1600 billion US$. In comparison, that of France is 1660 billion US$, as is the United Kingdom. However, we can already consider China as the world's fourth largest economy. Indeed its currency remains modeled on the dollar which is in the current situation weak compared to the euro.

The Chinese economy marks an easing in its economic overheating following the austerity measures taken by the government, although the risk remains present. Investments in fixed assets were indeed reduced in 2004 compared to 2003, while consumption increased. However, China is already facing new economic problems such as rising inflation and more glaring inequalities between the countryside and the cities.

Energy supply remains one of the major stakes for the energy of Chinese economy in the course of next ten years and one of the most fragile points of its economy. Finally if the place of Chinese economy in the world is not any more questioned and what that ci became an inevitable commercial partner, there remain numerous points of désacord particularly on the opposition to change of his currency fluctuating in comparison with the dollar, situation that can only be profitable has Beijing given the weakness of that ci and the importance of exports in Chinese economy. If the economic system in 2005 cannot be any more compared with a planned economy of Soviet type and what freedom to undertake is acquired the control of economy today and of a big number of its levers by central power an ubiquitous reality stays, manifests it the presence as members of the central party of numerous new Chinese multimillionaires.

Additional Information

When to leave?

The best seasons to travel to China are autumn (September and October) and spring (end of April-beginning of June), periods during which you can wear light clothes, with a small jacket or a sweatshirt.

Transport

China has long favored rail over road. Nevertheless, in recent years considerable progress has been made. However, the state of the roads remains extremely uneven across the country due to maintenance problems and the impertinence of the natural elements.

Sleep/Eat

Two daily meals spread over a year will never exhaust the full range of dishes, tastes, flavors and consistencies offered by this kingdom of gourmands. We are witnessing the expansion of hotel chains such as Jinjiang Inns, Home Inns, Motel 168 and Green Tree Inns. These offer functional hotels, small or medium-sized, located in the heart or on the outskirts of major cities.

Purchase

You can find everything from Chinese crafts or not. many copies

Useful websites
Tourist Office

The Art of Food

Tāng
Soup Ingredients
1 cooked chicken carcass + 1 thigh. 8 black mushrooms. 1 piece of 3 cm of fresh ginger. 1/2 tsp. c. of chilli puree. 1 packet of egg noodles. 3 onions. 3 cloves. 3 star anise or star anise. 2 chives. 8 sprigs of fresh cilantro. 2 lemons.
Preparation
In a large pot, pour 4 liters of water, add the chicken carcass and the leg, the unpeeled ginger cut in half in the thickness, 1 onion, the cloves, the star anise, the black mushrooms, let cook over medium heat for 2 hours Gently remove the chicken carcass and thigh using a slotted spoon Cook the noodles in the broth If the level has dropped too much, add a little water without thinning the broth too much Shell the chicken, remove all the remaining flesh from the carcass and the thigh, divide it into 4 large bowls Peel and chop the remaining onions, chop the spring onions and coriander, place them in the bowls Using a slotted spoon or with spaghetti tongs, divide the noodles and mushrooms into the bowls,add the broth Serve immediately with the lemons cut in half Each guest will add the lemon juice and the nuöc mám, to salt their soup

Suān jītāng
Sour chicken soup Ingredients
75 cl of chicken broth 10 cl of water 200 g of fresh mushrooms, sliced ​​50 g of bamboo shoots 3 slices of fresh ginger 2 cloves of crushed garlic. 1 tbsp soy sauce 1/4 tsp chilli powder 500 g skinless, boneless chicken cutlets, cut into strips 1 tbsp sesame oil 2 spring onions, cut into pieces 1 handful of chopped fresh coriander (optional) 3 tablespoons white wine vinegar 2 tablespoons cornflour 1 beaten egg
Preparation
In a saucepan, combine the chicken broth, water, mushrooms, bamboo shoots, ginger, garlic, soy sauce and chili powder. Bring to a boil then reduce heat to low, cover and simmer while you prepare the rest of the ingredients. Place the chicken strips in a bowl with the sesame oil and toss to coat the chicken well. In another bowl, combine cornstarch and vinegar and set aside. Increase the heat under the broth to medium-high and bring to a boil. Add the chicken. Wait for the boil and incorporate the egg, stirring gently to have long egg filaments. Simmer over medium heat, stirring occasionally for about 3 minutes. Serve sprinkled with spring onions and cilantro.
Shiou mai
Shiou mai Ingredients
450g minced pork. 1 can of bamboo shoots cut into pieces. 4 pieces of Chinese mushrooms (previously soaked). 100g prawns or imitation crab. 1 C. at s. sesame oil. 2 tbsp. at s. of soy sauce, salt, pepper. 1 cu. at s. corn or cassava starch dissolved in 60 ml of water. Won Ton Pasta.
Preparation
In a bowl, mix the minced meat, the bamboo shoots and the mushrooms cut into thin strips, the shrimp in pieces, the soy sauce, 1 tablespoon of sesame oil, pepper, salt, cornstarch . Place a tablespoon of filling in the middle of each wonton wrapper. Fold the dough down by pressing with your hand and fingers but without closing it. Cooking In a saucepan, bring the water to a boil. Place the ravioli on the bamboo trellis. Cover. Cook over high heat for 7 to 10 minutes. Close the heat and let the steam fall. Serve hot or let cool before refrigerating

Xiā
Shrimp Ingredients
250 g peeled and deveined prawns. 4 thick slices of white bread. 1 beaten egg white. frying oil. 125 ml water chestnut. 1 shallot. 1 C. cornstarch. 1 C. rice wine or white wine. 1 nice slice of finely chopped fresh ginger. 1 pinch of salt.
Preparation
Put the prawns in the blender. Start and chop quickly and stop the device as soon as the prawns become a little paste. Reserve in a bowl. Place the ginger, water chestnuts and shallot in the blender. Finely chop. Mix with the prawns, egg, wine and cornstarch. Remove the crust from the bread. Slice into very small cubes. Place a cookie sheet and bake in a preheated oven at 150°C. for 5 minutes, just long enough to dry it out;. Wet your hands to prevent the preparation from sticking. Make small balls - about the size of the circle produced by touching your thumb and index finger. Roll each ball in the bread and press down so that the bread adheres well to the stuffing. Heat the frying oil to 140°C. Drop some balls in the oil and fry for about two minutes. Flip with chopsticks and fry another 1 minute on the other side or until lightly browned. Place on absorbent paper and then on a plate. Keep warm while you fry the other shrimp balls.

Chūnjuǎn
Spring rolls Ingredients
1 package of rice cakes (small diameter). 120 g of chicken breast. 2 spring onions, finely chopped. 100 g julienned bamboo shoots. 1/2 finely chopped red pepper. 120 g bean sprouts. 1/2 tsp. sugar coffee. 1 C. soy sauce soup. Oil.
Preparation
Soak the black mushrooms. Drain and chop. Cut the chicken breasts into small cubes. Brown the chicken, vegetables and bean sprouts in a drop of oil. Add sugar and soy sauce? mix well. Making spring rolls Place in front of you, on a work surface, two tea towels and a salad bowl containing slightly sweetened lukewarm water. Dip the patties in this water (2 sheets at a time). Once softened, place the patties on the tea towels. Slightly fold the edge of the galette, place a little stuffing, close by folding the two sides and roll up tightly. Repeat the process until the ingredients are used up. Cooking Heat the frying bath. Immerse the spring rolls in small quantities. As soon as they are golden brown, drain and place on absorbent paper.

Guotieh
Guotieh Ingredients
18 dough circles.
stuffing : 250 ml ground pork. 200 g of spinach. 2 shallots, minced. 2 tbsp. at s. of soy sauce. 1 C. sesame oil. 1 pinch of salt. 1 pinch of pepper.
Sauce : 5 tbsp. at s. of soy sauce. 2 tbsp. at s. of rice vinegar. a few drops of chili oil. 1 C. sesame oil. Hot water.
Preparation
Steam the spinach quickly or in a saucepan with just a few drops of water to create moisture without "soaking" it. Finely chop. Mix all the stuffing ingredients. Place 6 circles of dough. Place a spoonful of stuffing on one side. Wet the edges slightly, fold in half, pinch the edges to seal them well. Place on a plate and cover with a cloth (because the dough dries out quickly) and repeat the operation with the other circles of dough. Heat 2 tbsp. of oil in a frying pan at maximum temperature. Then reduce the heat to medium and add the gotiehs. Fry until the underside becomes crispy and colorful. Pour in 125 ml of water, cover and simmer for about 6 minutes, or until the liquid has completely evaporated. Transfer to a plate, "glued" side up. Serve hot, sauce on the side.
Běijīng kǎoyā
Peking duck Ingredients
1 duck of about 3 kilos. 2 tbsp. at s. sugar. 2 tbsp. at s. of boiling water. a bunch of whole shallots. 4 tbsp. at s. of hoisin sauce + sauce for serving. Thin pancakes.
Preparation
In a saucepan, bring 1 liter of water to a boil. Boil one side of the duck until it changes color. Repeat the operation on the other side and drain. Melt the sugar in 2 tbsp. of boiling water. Stir until the mixture is clear and without sediment. Brush the duck with this syrup. Using a knife, make a hole in the duck's tail. Hang in a cool, ventilated place for 12-24 hours until the skin is dry. Baking Preheat the oven to 200°C. Place the duck on a rack, belly side up. Place LE in a roasting pan. Roast for 30 mins. Lower the oven temperature to 120°C and continue for 50 to 60 mins. Flip the duck. Raise the heat of the oven to 200°C and leave to roast for another 30 min. Slice with the skin Tasting Peking duck is always served with thin pancakes. Each guest serves individually. Take a crepe in which you place a thin slice of duck and a piece of skin. Brush everything with hoisin sauce using a shallot brush. Then add the shallot brush, if desired. Roll and enjoy.

Jī chuāncài
Chicken Sechuan Ingredients
1 large frying chicken or 3 chicken breasts. 3 slices of ginger. 2 shallots. 1 C. at s. sugar. 3 dried chili peppers. 2 tbsp. at s. of oil. 2 tbsp. c. of wine. 3 tbsp. at s. of soy sauce. 60 ml stock or water. 1 C. c. sichuan pepper. 1 C. c. sesame oil
Preparation
Bone and remove the skin from the chicken. Cut the flesh into cubes. Crush the ginger and the shallots with the flat of a knife. Then cut the shallots into 2 or 3 segments. In a bowl, make the marinade with 1 tbsp. soy sauce, 1 tbsp. wine, ginger and shallot. Turn the chicken cubes well in this marinade and leave to rest for 15 minutes. Meanwhile, cut the ends of the peppers and remove the seeds. Cut into 2.5 cm pieces. about. In the wok, heat 2 tbsp. of oil. Heat the sichuan peppers for a few seconds. To remove. In this now seasoned oil, fry the peppers until they turn black. Add the chicken cubes and cook until their color changes. Then add the sugar, broth, 2 tbsp. of soy sauce and 1 tbsp. of wine. When the liquid comes to a boil, remove the lid, lower the heat and simmer for 5 minutes. Stir occasionally. Remove the piece of ginger. Drizzle with sesame oil and serve hot or cold.

Qīngzhēng yú
Steamed fish Ingredients
1 whole fish of your choice. 2 tbsp. of fermented black beans. 1 good piece of fresh ginger. 1 whole shallot. 3 fresh red peppers (chili). 1 C. at s. of light soy sauce. 1 C. at s. of white wine. 1 C. at s. sesame oil. Salt.
Preparation
Clean and scale the fish Keep the head and tail Cut the flesh with a few stabs from top to bottom across the width Rub the outside and inside of the fish with salt Peel the ginger and shred it to obtain about 1 vs. at the table Cut the shallot into sections and fray Cut the peppers into thin rings and remove the seeds unless you like very, very spicy cuisine Rinse the black beans under cold water Place the fish on a dish that can be cooked Put the beans, shallot, chilli and ginger on the fish Place the plate in a container with a little water Close and steam for 10 minutes sprinkle with a few drops of sesame oil and serve hot
Soft variation : Replace the black beans with slices of ham and the peppers with strips of pepper or bamboo shoots

Fěnsī miàn
VVermicelli Ingredients
1 packet of rice vermicelli. 300 g steak, cut into thin strips. 1/2 tsp. c. chilli puree. 2 tbsp. at s. of soy sauce. 3 tbsp. at s. by Nuoc Mam. 2 tbsp. at s. of vegetable oil. 1 small zucchini. 2 tbsp. at s. sesame oil. 4 sprigs of cilantro. 2 cloves garlic.
Preparation
Soak the vermicelli in lukewarm water. Clean and chop the chives. Cut the zucchini into small pieces. Peel the garlic; chop the garlic and cilantro. In a sauté pan or wok, quickly sear the meat in a drop of oil. Add the spring onion, zucchini, garlic and coriander. Jump in the wok, stirring the ingredients. Add soy sauce, chilli puree and Nuöc Mám. Mix well. Drain the vermicelli. Using scissors cut them a little and add them to the meat. Mix well. Let cook over low heat for 3 minutes. Drizzle with sesame oil, mix and serve immediately

Chǎofàn
Fried rice Ingredients
300 ml long grain rice. 250 g peeled prawns. 250 g cooked ham, diced. 2 beaten eggs. 2 cloves garlic. 4 shallots, cut into thin strips, green and white separated. 375 ml peas, canned or cooked in boiling water for 15 min. . 3 tbsp. at s. of soy sauce. 3 tbsp. at s. of chicken broth. 1 C. at s. Shaoxing wine or dry sherry. 125ml of oil.
Marinade : 3 tbsp. c. starch. 1 egg white. ½ tsp. c. of salt.
Preparation
The day before :Cook the rice in 625 ml of water and 2 tbsp. at s. of oil. In a bowl, combine the marinade ingredients and soak the shrimp in an airtight container in the refrigerator.
The day : In the hot wok, pour 2 tbsp. at s. of oil. Brown the garlic. Add the prawns and continue cooking for 45 seconds. Pour the Shaoxing wine along the side of the wok. When it starts to sizzle, remove the shrimp, set aside. In a skillet, heat 1 tbsp. at s. of oil. Pour in half the beaten eggs. As soon as they are cooked, turn over like a pancake and continue cooking for a few seconds. Slide onto a plate and cut into strips. Clean the wok with a paper towel. Pour a little oil. Warm up. Add in order the bulbs of shallots, the rest of the beaten eggs, the grained rice. When the rice is hot, add the ham, peas, shrimp, soy sauce and broth. Slide onto a serving platter. Garnish with green stems of

Hóngshāo xīhúlu
Braised zucchini Ingredients
2 courgettes. 4 tbsp. at s. walnut oil. 1 large onion sliced. 1 minced garlic clove. 1 C. at s. sesame oil. 1 C. at s. of light soy sauce. 2 tbsp. at s. powdered sugar. 1 C. at s. oyster sauce. 2 tbsp. at s. of Chinese wine vinegar. Salt.
Preparation
Trim the ends of the zucchini. Cut diagonally into 1.25 cm slices. In a wok, heat the oil. Sauté the sliced ​​onion for 30 seconds. Add garlic and zucchini. Cook over high heat for 2 minutes. Stir in soy sauce, oyster sauce, sesame oil, salt and sugar. Mix well. Pour 6 tbsp. at s. of water. Reduce the heat and simmer until the liquid has almost evaporated. Turn the zucchini occasionally. Transfer to a serving platter and serve hot.

Páigǔ
Sparehibs Ingredients
1 kilo of small pork chops. 1 good spoonful of salt. 1 C. at s. of white wine. 2 tbsp. at s. fermented black beans. 3 small pieces of fresh ginger. 3 cloves of garlic. 2 tbsp. at s. of oil. 2 tbsp. at s. cornstarch. 1 slivered shallot. 1 chili pepper, slivered. The sauce. 250ml of water. 1 C. tbsp sugar. 1 C. at t. of white wine. 3 tbsp. at t. dark soy sauce.
Preparation
Separate the short ribs. Leave to marinate for 20 mins. with salt and wine (2 tbsp). Steam for 1 hour. Rinse the black beans under cold water. Pour into a bowl with the ginger and garlic. In another bowl, combine all the ingredients for the sauce. In a wok, heat the oil. Add the bean, ginger and garlic mixture and cook until the ingredients start to give off a nice spicy smell. Add the spareribs and mix everything together. Stir in sauce. Bring to a boil. Cover. Lower the heat to minimum and simmer for 10 minutes. Dissolve the starch in a little water. Pour into the wok to thicken the sauce. Decorate with shallots and slivered red peppers.
Xìngrén bǐnggān
Almond cookie Ingredients
900 grams of flour. 1 C. c. baking soda. 1 tbsp. (flush) baking powder or yeast. 450 grams of butter or vegetable fat. 400g brown sugar (if not white sugar, or both mixed). 2 eggs. 1 C. c. almond concentrate. 200 grams of crushed almonds.
Preparation
Mix the flour, baking soda and baking powder (or yeast), then add the almonds. Mix the butter (or vegetable fat), sugar, eggs and almond paste separately. Then carefully mix the two preparations. Make small balls. Place a whole almond on the ball and brush with beaten egg yolk (to brown). Bake at 180 ºC for about 15 minutes.

Bǎi guǒ niángāo
Nian Gao Ingredients
100 g glutinous rice flour. 150 g of rice flour. 1 glass of water. 100g of sugar. 3 tbsp. at s. of lard. 2 tbsp. at s. cinnamon alcohol (or fruit alcohol). 100 g of dried fruit: jujube, candied orange peel, dates, dried lychee.
Preparation
Make a syrup with the sugar and water, leave to cool. Mix the two flours. Dilute with the syrup then incorporate the lard. Once the mixture is homogeneous, flavor with alcohol, then enrich it with dried fruit. Oil a mold 18 cm in diameter and 5 cm in height and pour the preparation into it. Steam for about 50 minutes. Leave to cool, unmold and serve.

No drinks