美味人生--The delicious life!

China travel "Yangtze River"

2009-03-25T11:13:00.003+08:00

The Yangtze River (Changjiang), over 6,300 kilometers long, is the largest and longest river in China, and the third-longest in the world, next only to the Nile in northeast Africa and the Amazon in South America. The source of the Yangtze River lies to the west of Geladandong Mountain, the principal peak of the Tanggula Mountain chain in the Qinghai-Tibetan Plateau, southwest of China. The river flows from west to east through provinces of Qinghai, Tibet, Sichuan, Yunnan, Sichuan, Hubei, Hunan, Jiangxi, Anhui and Jiangsu as well as the city of Shanghai, finally emptying into the East China Sea. With plenty of rainfall all year round, the Yangtze River is named the golden watercourse.

The most impressive section of the river is the three Yangtze River gorges: Qutang Gorge, Wuxia Gorge and Xiling Gorge, collectively known as Sanxia, or the Three Gorges.

Qutang Gorge

Qutang Gorge runs eight kilometers from Baidicheng in Fengjie County in the west to Daxizhen in Wushan County, Chongqng City. The shortest among the Three Gorges, it is the most spectacular. As soon as the roaring Yangtze River rushes into the gorge, it meets head-on with the imposing Kuimen Gate. Rocky mountains rise perpendicularly like walls on both sides of the river squeezing the broad river into a narrow ribbon threading its way in the gorge. Here the width of the river is reduced to 100-200 meters and the narrowest places are no more than a few dozen meters while the principal peaks on the banks are as high as 1,000-1,500 meters. The turbulent waters flowing in the deep gorge along a continuous line of peaks make a most magnificent picture.

There are many historical sites in Qutang Gorge. On a hilltop on the north bank are the town of Baidicheng, boasting many rare historical relics. On the south bank are the Whitewashed Wall covered with carved inscriptions, the legendary Meng Liang's Ladder, the Upside Down Monk, Armour Cave and the sweet-tasting Phoenix-Drinking Fountain in a deep cave. Also on the south bank, not far downstream, is a very strange-looking peak standing by the river; it is called the Rhinoceros Watching the Moon because it looks like a rhinoceros.

Wuxia Gorge

When the river flows out of Qutang Gorge and passes the broad valley of the Daning River, it enters the scenic Wuxia Gorge. Wuxia Gorge is 45 kilometers long, extending west to east from the mouth of the Danning River in Wushan County to Guandukou in Badong County, Hubei Province.

Noted for its deep and serene scenes, Wuxia Gorge is full of zigzag, weird peaks, rising mists and beautiful sights. The famous Twelve Peaks on both banks of the river, in particular, are the most spectacular. These strange-looking peaks are like a fairy maid dancing.

Wushan, Badong and Zigui are famous towns in the gorge. There are many famous historic sites too. The town of Zigui is attracting a large number of tourists because it is the native place of the great ancient poet Qu Yuan and the famous beautiful woman Wang Zhaojun.

The Daning River at the western entrance to Wuxia Gorge is flanked by continuous strange peaks, including Longmen, Bawu and Dicui, some of them rising into the clouds and presenting an unusual spectacle. The section of the river becomes known as the Minor Three Gorges.

Xiling Gorge

The longest among the Yangtze Gorges, Xiling Gorge stretches west to east for 76 kilometers from the mouth of the Xiangxi River at Zigui in Hubei Province to Nanjing Pass near the city of Yichang in Hubei. It is divided into two sections -- the west section consists of the Military Book and Sword Gorge, the Bull's Liver and Horse's Lung Gorge and Kongling Play Gorge, while the east section features the Shadow Play Gorge and the Yellow Cat Gorge, otherwise known as Yichang Gorge. Along this gorge sit many archeological sites, including the Huangling Temple, first built during the Three Kingdoms Period (220-280). In addition, the Three Visitors' Cave and the Luyou Fountain all have their unique features.

Xiling Gorge is known for dangerous rapids and numerous shoals, the latter including the Qingtan, Kongling and Xietan shoals. These shoals were formed out of fallen and rock from banks, boulders and sands washed down from the upper reaches, veins protruding from the riverbanks, or reefs jutting out of the riverbed. At some points there are treacherous whirlpools and the waters are extraordinarily turbulent.

The Yangtze River Valley abounds in natural resources, for instance, mountains like Lingyun, Emei, Qingcheng, Hengshan, Shen Nongjia, Wudang, Lushan, Jinggang, Jiuhua, Huangshan and Mogan, rivers like Minjiang, Jialing, Daning, Qingjiang, Xiangjiang, the Grand Canal, and lakes like Dianchi, Dongting, Honghu, Poyang and Taihu, etc.

Triple delight chow mein

2009-03-25T11:07:00.002+08:00

Servings: 2-3

4 oz. small shrimps (shelled or de-shelled)
4 oz. chicken tenderloin
4 oz. pork tenderloin
4 dried black mushrooms
2 oz. spinach
1/3 cup shredded green onion
1 lb. dry noodle (thin or spaghetti)
½ cup shredded bamboo shoots
½ teaspoon salt (for shrimp)
1 teaspoon cornstarch (for shrimp)
½ Tablespoon soy sauce (for pork)
1 teaspoons cornstarch (for pork)
½ Tablespoon soy sauce (for chicken)
1 teaspoons cornstarch (for chicken)
1 Tablespoon soy sauce (for noodles)
1 Tablespoon sesame oil (for noodles)
1 Tablespoon soy sauce
1 teaspoon salt
2 cups soup stock
10 Tablespoons cooking oil
½ Tablespoon sesame oil

Paste:
2 Tablespoons cornstarch
2 Tablespoons water

Directions:

Early preparation: soak the black mushrooms in hot water for an hour to soften them. Once they are softened, cut them into strips. Also, shred the spinach to about 1" long strips.

Clean the shrimps, add the salt and cornstarch listed for the shrimps as above, and mix well.

Cut the pork tenderloins into strings, add the soy sauce and cornstarch listed as above, and mix well. Repeat the same step for the chicken tenderloins.

Cook the dry noodles in boiling water for about 3 minutes. Remove the noodles, immediately rinse with cold water, and drain well. Then put the noodles in a bowl, add the soy sauce and sesame oil listed as above, and mix well.

Heat 4 Tablespoons of cooking oil in a wok, pour all the noodles in. Fry for about 3 minutes (NO stir frying) until the bottom is brown. Turn the noodles over, pour 2 more Tablespoons of cooking oil around the edge of the pan so you can see the cooking oil slowly slide under the noodles from the side of the wok. Fry the noodles until that side is also brown. Remove them to a large plate.

Heat 4 Tablespoons of cooking oil and stir fry the pork tenderloin strings first. When they turn white, remove them to a bowl. Using the same cooking oil, stir fry the shrimps. When the shrimps turn pink, add the chicken tenderloins, then add the cornstarch paste. Stir fry briefly, and then add the spinach, green onion and fried pork. Continue to stir fry, and then splash on the sesame oil, mix again and pour over prepared noodles. Transfer everything on to a large plate, and serve.

Chinese Radishes with Clam Meat

2009-03-25T10:29:00.002+08:00

Materials:
材料:
100g cooked clam meat
100g 食用哈肉
250g Chinese radishes
250g 中国萝卜
15g flour
15g 面粉
250g soup stock
250G老汤
Preparations:
准备:
1.Wash the radishes and cut into 100 pearl-shaped pieces, scald, pass through hot oil, put in soup-stock and bring to the boil.
Pour out the soup, add white soup and simmer for five minutes, transfer to a bowl.

2.Slightly fry flour in oil until brown, put in the radish pieces and soup, bring to the boil, add condiments and transfer to a plate.
Steam the clam meat until done, transfer to the plate.

Chinese food:Hot Diced Pork

2009-03-25T08:08:00.003+08:00

Materials:
150g pork fillet
50g fresh chillies
50g green soybeand
50g diced mushrooms

Preparations:
1.Dice the pork fillet, add cooking wine, scallion, ginger, pepper and MSG, stir-fry in 80% heated oil and remove.
2.Leave a little oil in the wok, put in the chillies and saute until the flavor comes out, drop in the diced pork, soybeans and mushrooms, toss, thicken with cornstarch solution.

Chinese food:Egg Rolls

2009-03-24T08:22:00.002+08:00

Ingredients:
成分:
2 eggs
2个鸡蛋
200 grams (0.44 lb) ground meat
200克肉
10 grams (2 tsp) cooking oil
10克食用油
4 grams (2/3 tsp) salt
4克盐
1 gram (1/4 tsp) MSG
1克味精
3 grams (1/10 oz) finely cut scallions
3克切好的大葱
3 grasm (1/10 oz) chopped ginger
3克切好的姜
10 grams (1 1/2 tbsp) dry cornstarch
10克干玉米淀粉

Directions:
方法:
1. Whip the eggs in a bowl. Heat the wok over low fire, add oil, pour in the whipped eggs and quickly rotate the wok to make the eggs coat the inside of the wok. The eggs will later be used as the wrapping. Add salt, MSG, scallions and ginger into the ground meat, and stir well until the mixture becomes sticky.
1.将鸡蛋打在碗里.用小火加热锅,加入油,快速抽打鸡蛋,倒入锅中.这鸡蛋随后用来做包装皮.将肉里加入盐,味精和生姜,然后搅动使其混合在一起.

2.Put the egg wrapping flat on a chopping board, spread hte dry cornstarch evenly on top of it, and then evenlly spread on the ground meat. Roll meat up into a long roll. Place roll around the edge of a plate to make a ring and steam for 8 minutes. Take off and cut roll into diamond shapes to serve on a plate.
2.将鸡蛋皮平铺在肉板上,撒上一些玉米淀粉,然后将肉馅放在皮上,卷起鸡蛋皮,然后蒸8分钟.然后起锅.

Features: Delicious and appetizing.
特色:美味可口的.
Taste: Salty to the right taste.
味道:咸淡合宜

chinese food :Fish in Vinegar and Pepper

2009-03-23T13:59:00.002+08:00

Materials:
1000g live fish
10g shredded scallion
10g coriander
100g chicken stock

Preparations

Slice the wild rice stem into pieces and crush with the blade of a cleaver, scald, soak in cold water.
Bring the chicken soup with seasonings to the boil, drop in the wild rice stem pieces, simmer till well done, pour in rice wine, bring to the boil and thicken with cornstarch.

600本珍藏美食电子书分享下载(价值2000元以上）

2009-03-23T11:20:00.002+08:00

字号：大中小多年来收集的美食书籍，当中很多都是实体扫描书，定价在15-30元左右，总价值绝对超过2000元，今天吐血大分享！
大部分是PDF格式的，小部分是DOC,EXE格式的。。。（其中有一半以上是全彩图的书），这里附上一个绿色版的PDF电子书查看器，若是没有看PDF的软件或是碰上不能查看的PDF书，可以试试用这个工具看看：FoxitReader2.3(PDF电子书查看器绿色版)
以下600本目录里，没有链接的书已经补充上传完毕，请到这边下载：http://yyhxx.blog.hexun.com/27550304_d.html
总共600多本，4G大小，直接点击书名就能进入下载地址，在右上角输入验证码等倒计时完就能下载了，若是没出来倒计时，就重新点下书名进去再试！
若是碰上不能下载，刷新一下再试，或者可能是网盘在升级或者维护，过一段时间再试就行了！一些比较精品的美食书特地加上下载地址2！

转载请注明原文网址：http://yyhxx.blog.hexun.com/24626348_d.html
=========================

2009年起最新上传的美食书在这边:http://yyhxx.blog.hexun.com/27550304_d.html

2009年起最新上传的美食书在这边:http://yyhxx.blog.hexun.com/27550304_d.html

2009年起最新上传的美食书在这边:http://yyhxx.blog.hexun.com/27550304_d.html

书太多，随便截个图吧：

==============================

ADSL用户若是碰到下载被限制，断开重拨就又能下载了！

2009年起最新上传的美食书在这边:http://yyhxx.blog.hexun.com/27550304_d.html

2009年起最新上传的美食书在这边:http://yyhxx.blog.hexun.com/27550304_d.html

友情提醒：网盘每天上午的下载速度比较快，若其他时间下载慢的朋友可以选择在上午下载！
新增：

02月02号整理：(以下五本为一套)

美食新主张海鲜&贝类.pdf

《快乐厨房·美食新主张》牛肉绞肉料理.pdf

《美食新主张?快乐厨房》-猪肉鸡肉料理.pdf
10月18号：
《快乐厨房·美食新主张》小菜&宴客菜料理
10月17号：
《快乐厨房·美食新主张》面类料理
==============================

以下600本目录里，没有链接的书已经补充上传完毕，请到这边下载：http://yyhxx.blog.hexun.com/27550304_d.html

友情提醒：网盘每天上午的下载速度比较快，若其他时间下载慢的朋友可以选择在上午下载！

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106. │ 双立人厨房2008第2期.pdf
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166. │ 快乐厨房-天天美食-消夏特辑.pdf
167. │ 快乐厨房-天天美食-金秋面条特辑.pdf
168. │ 快乐厨房-清爽解腻的28道开胃菜.pdf
169. │ 快乐厨房-饮食手册-健康私房菜.pdf
170. │ 快乐厨房-饮食手册-庖丁精粹的牛肉新主张.pdf
171. │ 快乐厨房-饮食手册-抓住秋天最后的美味.pdf
172. │ 快乐厨房-饮食手册-湘妃家常菜.pdf
173. │ 快乐厨房-饮食手册-湘香蜀味浓在家请客餐单.pdf
174. │ 快乐厨房-饮食手册-迎春花绽开吃沙拉的好时节.pdf
175. │ 快乐厨房-饮食男女-28招美食惊艳.pdf
176. │ 快乐厨房-饮食男女-挑逗味蕾25招.pdf
177. │ 快乐厨房-饮食男女-烹调技法之炒.pdf
178. │ 快乐厨房-饮食男女-蔬菜料理28道.pdf
179. │ 快乐厨房01.pdf
180. │ 快乐厨房15期.pdf
181. │ 快乐厨房16期.pdf
182. │ 快乐厨房03.pdf
183. │ 快乐厨房杂志(第16期).pdf
184. │ 快乐厨房杂志(第一期).pdf
185. │ 快乐厨房杂志(第三期).pdf
186. │ 快乐厨房杂志(第四期).pdf
187. │ 快乐厨房杂志07期.pdf
188. │ 快乐厨房杂志08期.pdf
189. │ 快乐厨房杂志11期.pdf
190. │ 快乐厨房第三期(内含蛋塔秘方).pdf
191. │ 快炒高手.pdf
192. │ 快速料理20道.pdf
193. │ 怎么做排骨最好吃.pdf 地址②
194. │ 怎样包饺子.exe
195. │ 我的美味指南.rar
196. │ 教你做十道经典的家常美食.doc
197. │ 新主食36道.pdf
198. │ 无肉不欢-合成版.doc
199. │ 有啖好肉.rar
200. │ 果蔬与健康.exe
201. │ 根果菜馆.pdf
202. │ 正宗潮菜家禽家畜类.doc
203. │ 正宗潮菜果蔬素菜类.doc
204. │ 正宗潮菜水产类.doc
205. │ 水果拼盘.pdf
206. │ 水饺的做法（馅、皮、包、煮法）.pdf
207. │ 油炸食品配方及制作.pdf
208. │ 浙菜.pdf
209. │ 海鲜河鲜养生食谱.pdf
210. │ 海鲜食谱.doc
211. │ 淮扬菜.pdf
212. │ 清宫四季家常菜炒四大酱.pdf
213. │ 湘菜.pdf
214. │ 炒茄子的30种做法.pdf
215. │ 炒飯72變.doc
216. │ 炒饭烩饭.pdf
217. │ 烤箱食谱.pdf
218. │ 烹調秘訣.doc
219. │ 烹鸡小窍门.doc
220. │ 爱上小炒.doc
221. │ 爽口小菜.doc
222. │ 牛肉做法.doc
223. │ 牛肉制品737例.pdf
224. │ 牛肉和羊肉烹饪大全(共104页).doc
225. │ 轻松入厨 - 猪肉菜馆.pdf
226. │ 猪蹄的十三种家常做法.exe
227. │ 玫香回锅肉.exe
228. │ 现代人食谱快手宴客菜 .pdf
229. │ 用微波炉做蛋糕.doc
230. │ 白领补脑食单.pdf
231. │ 百变熟食-5分钟上菜.pdf
232. │ 百变米饭.exe
233. │ 百姓餐桌上的100道家常菜.pdf 地址②
234. │ 百鲜美食谱精典.药膳滋补.pdf
235. │ 盖饭制作大全.pdf 地址②
236. │ 私房女人菜.pdf
237. │ 竹香鲈鱼.pdf
238. │ 第一次下厨房-白领一周.pdf
239. │ 简易台湾小吃.pdf
240. │ 粗粮美味食谱333例.pdf
241. │ 粤菜.pdf
242. │ 粥类大全.doc
243. │ 粽子大全.pdf
244. │ 精选家常菜100种套餐(上).pdf
245. │ 精选家常菜100种套餐(下).pdf
246. │ 精选家常菜100种煎炒(上).pdf
247. │ 精选家常菜100种煎炒(下).pdf
248. │ 精选家常菜100种蒸煮(上).pdf 地址②
249. │ 精选家常菜100种蒸煮(下).pdf 地址②
250. │ 素菜巧作.PDF
251. │ 经典日用菜谱--红烧大全.doc
252. │ 绿色家常食谱258例.pdf
253. │ 美味东北菜---原汁干豆腐.doc
254. │ 美味全羊菜谱.pdf
255. │ 美味家常菜---原味排骨炖玉米.doc
256. │ 美味情缘：付笛声任静?夫妻下厨.pdf
257. │ 美味牛扒的做法及吃的常识).doc
258. │ 美味牛羊杂160例.PDF
259. │ 美味鱼杂160例.pdf
260. │ 美食-吃也能瘦身.pdf
261. │ 美食新主张海鲜&贝类.pdf
262. │ 美食营养金钥匙.pdf
263. │ 老正兴名菜谱.pdf
264. │ 肥媽私房菜.CHM
265. │ 脆香烧烤.rar
266. │ 自己动手做蒸菜.pdf
267. │ 花样面点制作.pdf
268. │ 苏菜.pdf
269. │ 苹果菜谱.pdf
270. │ 茄子的10种做法.doc
271. │ 菜谱大全-不详.rar
272. │ 营养菜谱风味草菇肉片.pdf
273. │ 蛋制品.pdf
274. │ 请客实用菜谱.pdf
275. │ 豆腐百味.pdf
276. │ 豆腐的做法大全.doc
277. │ 贝太厨房 - 从小爱吃的60道菜.pdf
278. │ 贝太厨房-05年-8月.pdf
279. │ 贝太厨房-绝色川香133.rar
280. │ 贝太厨房-绝色川香145.rar
281. │ 贝太厨房0512.pdf
282. │ 贝太厨房2006-01.rar
283. │ 贝太厨房2006-02.rar
284. │ 贝太厨房2006-03.rar
285. │ 贝太厨房2006-04.rar
286. │ 贝太厨房2006-05.rar
287. │ 贝太厨房2006-07.rar
288. │ 贝太厨房2006-08.rar
289. │ 贝太厨房2006-10.rar
290. │ 贝太厨房2007-02如数家珍—春节合家欢宴.exe
291. │ 贝太厨房2008年第6期.exe
292. │ 贝太厨房7月.pdf
293. │ 贝太厨房8月.pdf
294. │ 贝太厨房Vol.04.exe
295. │ 贝太厨房《早晚美食计》4.pdf
296. │ 贝太厨房《早晚美食计》5.pdf
297. │ 贝太厨房《早晚美食计》6.pdf
298. │ 贝太厨房心水粤菜.pdf
299. │ 贝太厨房绿色进行时6月.rar
300. │ 贝太厨房蒸蒸日上.pdf
301. │ 超級師奶家常菜24道.pdf
302. │ 轻松入厨 - 水产菜馆.pdf
303. │ 轻松入厨 - 鸡肉菜馆.pdf
304. │ 酒楼凉菜118例.pdf
305. │ 酒楼流行菜118例.pdf
306. │ 酒楼海鲜菜118例.pdf
307. │ 重庆风味菜.pdf
308. │ 開始動手煮碗麵.pdf
309. │ 非常非常实用的做菜的秘诀！.exe
310. │ 非油炸更健康——孜然“炸”鸡翅（微波无油版）.doc
311. │ 风味小吃.pdf
312. │ 风味烧烤60种.pdf
313. │ 风味饺子.pdf 地址②
314. │ 食神宝典.exe
315. │ 饺子的N中可爱包法.doc
316. │ 馒头制作工艺yxw-dx-001.pdf
317. │ 鲁菜.pdf
318. │ 鲜果瓜类养生食谱.pdf
319. │ 鸡翅的多种做法.pdf
320. │ 鸡肉的做法大全.doc
321. │ 鸳鸯瓜球.swf
322. │
323. ├─其他类
324. │ 220种食物的血糖生成指数（GI）表.pdf
325. │ 71个烹饪技巧.pdf
326. │ 《中餐基础刀工与食材处理》.pdf
327. │ 《咖喱酱完全收录》.pdf
328. │ 《烹调技能全书》.pdf
329. │ 《烹饪基础》.pdf
330. │ 《美食厨艺要诀》.pdf
331. │ 《药粥疗法》- 粥补 80 方.pdf
332. │ 中外烹饪新调味指南.pdf
333. │ 主题果蔬雕刻.pdf
334. │ 乌发润发保健药膳方.doc
335. │ 健康饮食手书.doc
336. │ 六瓜功效多.pdf
337. │ 厨房宝典技术要领.exe
338. │ 厨房小知识800题 .pdf
339. │ 厨房常识一点通.doc
340. │ 名厨卤水秘方大公开.pdf
341. │ 咖哩醬.pdf
342. │ 女性滋补养颜菜谱.pdf
343. │ 家庭食疗菜谱二百例.pdf
344. │ 干酪鉴赏手册.pdf
345. │ 搅拌机食谱.pdf
346. │ 新编果盘装饰.pdf
347. │ 林家食谱瘦身篇.pdf
348. │ 沙拉酱.pdf
349. │ 烧烤要诀（Marlena Spieler 著）.pdf
350. │ 烹调小秘诀.pdf
351. │ 烹饪技巧.pdf
352. │ 瘦身蔬果浴.pdf
353. │ 紙包裝結構設計.pdf
354. │ 肥胖症食疗食治食谱.pdf
355. │ 腌渍菜泡菜.pdf
356. │ 舌尖上的中国文化名家说中华名吃.pdf
357. │ 艺术创意蛋糕装饰技巧.PDF(本书太大，暂不上传)
358. │ 花色水果制品803例.pdf
359. │ 茶鉴赏手册.pdf
360. │ 蒜茸辣椒酱.pdf
361. │ 补脑益智食谱.pdf
362. │ 调味品养生馆.pdf
363. │ 调味酱大公开.pdf
364. │ 谈情说菜.doc
365. │ 酸辣味调制九法.pdf
366. │ 食养食疗.pdf
367. │ 食物相克知识.pdf
368. │ 食酒茶巧治百病.pdf
369. │ 鲜花美食美丽强身.pdf
370. │

以下目录里，没有链接的书已经补充上传完毕，请到这边下载：http://yyhxx.blog.hexun.com/27550304_d.html
371. ├─未制作
372. │ 20道好味点心大全.rar
373. │ 21种美味咖啡做法.rar
374. │ 26天基础西点课.rar
375. │ 33道诱人烤肉饭.pdf
376. │ 6道可口小蛋糕.rar
377. │ COOK1.rar
378. │ COOK2.rar
379. │ COOK3.rar
380. │ COOK4.rar
381. │ Y3K美厨食谱-24.part1.rar
382. │ Y3K美厨食谱-24.part2.rar
383. │ Y3K美厨食谱-39.part1.rar
384. │ Y3K美厨食谱-39.part2.rar
385. │ Y3K美厨食谱42.part1.rar
386. │ Y3K美厨食谱42.part2.rar
387. │ 《一块饼》1－烫面类.rar
388. │ 《一块饼》2－油酥面类.rar
389. │ 《一块饼》3－发面类.rar
390. │ 《一块饼》4－冷水面类.rar
391. │ 《一学就会煮奶茶》 33页.rar
392. │ 《一学就会做水煎包》 33页.rar
393. │ 《一学就会做猪排》.rar
394. │ 《甜点革命》-不烘烤的点心秘籍.part1.rar
395. │ 《甜点革命》-不烘烤的点心秘籍.part2.rar
396. │ 一学就会做茶叶蛋.rar
397. │ 一学就会做三明治.rar
398. │ 一学就会做甜甜圈.rar
399. │ 一学就会炒河粉 33页.rar
400. │ 世界各国饮品制作秘笈.rar
401. │ 中西面包蛋糕制作.part1.rar
402. │ 中西面包蛋糕制作.part2.rar
403. │ 亲爱的西餐.rar
404. │ 低GI烘焙易點心.rar
405. │ 南侨的月饼配方及教程.rar
406. │ 台湾小吃料理王.rar
407. │ 和洋中盖饭.rar
408. │ 咖啡?红茶.rar
409. │ 喷香米饭100例.rar
410. │ 国际混合菜食谱1.rar
411. │ 国际混合菜食谱2.rar
412. │ 国际混合菜食谱3.rar
413. │ 好吃秘笈－凉茶水果茶1.rar
414. │ 好吃秘笈－凉茶水果茶2.rar
415. │ 嫩滑豆腐.rar
416. │ 孟老师的100道面包1.rar
417. │ 孟老师的100道面包2.rar
418. │ 家传牛肉面大公开.rar
419. │ 家常小菜.rar
420. │ 巧作面食100例.rar
421. │ 巧克力全书.part1.rar
422. │ 巧克力全书.part2.rar
423. │ 广东茶点-煎 75.rar
424. │ 广东茶点[烘].rar
425. │ 快炒海鲜.rar
426. │ 情定泡菜.rar
427. │ 打个蛋做35种料理.rar
428. │ 方块茶.part1.rar
429. │ 方块茶.part2.rar
430. │ 曲奇食譜.rar
431. │ 杨桃文化之咖啡馆轻食.rar
432. │ 杨桃文化之果冻布丁.rar
433. │ 极品巧克力.part1.rar
434. │ 极品巧克力.part2.rar
435. │ 法式烤箱料理1.rar
436. │ 法式烤箱料理2.rar
437. │ 港饮港食.rar
438. │ 烘培制作系列.rar
439. │ 烘烤料理烤肉烤点心全收录.rar
440. │ 米点跟我学.rar
441. │ 糯米小吃.part1.rar
442. │ 糯米小吃.part2.rar
443. │ 糯米小吃.part3.rar
444. │ 糯米小吃.part4.rar
445. │ 美味中国糕.rar
446. │ 美味中国饼.rar
447. │ 茶果子.part1.rar
448. │ 茶果子.part2.rar
449. │ 营养果菜汁.rar
450. │ 裱花基础知识及花篮蛋糕制作.rar
451. │ 西式好汤.rar
452. │ 西点制做.part1.rar
453. │ 西点制做.part2.rar
454. │ 西餐盘式与装盘艺术.rar
455. │ 贝太厨房04年9月.rar
456. │ 酸奶diy.part1.rar
457. │ 酸奶diy.part2.rar
458. │ 香港家常食谱精选巧制西式点心.rar
459. │

以上600本目录里，没有链接的书已经补充上传完毕，请到这边下载：http://yyhxx.blog.hexun.com/27550304_d.html
460. ├─汤类
461. │ 103种素食汤处方.doc
462. │ 62款家常美味鲜汤.pdf 地址②
463. │ 《天香豆蔻》- 汤.pdf
464. │ 千家菜谱—汤.pdf
465. │ 好菌煲汤.pdf 地址②
466. │ 家常羹汤.exe
467. │ 家庭四菜一汤.exe
468. │ 广东靓汤春夏篇.pdf
469. │ 拿手好汤.pdf
470. │ 汤的学问.doc
471. │ 煲汤方法与技巧食谱.pdf
472. │ 煲汤食谱.pdf
473. │ 老婆靓汤家乡风味汤谱.pdf
474. │ 酒楼汤羹煲118例.pdf
475. │ 香菇子鸡煲.exe
476. │ 鲜香靓汤.pdf 地址②
477. │
478. ├─点心类
479. │ 14种美味元宵汤圆亲手做.pdf
480. │ 30种吐司创意变化.pdf 地址②
481. │ 3款糖果制作技术.pdf
482. │ 《新版蛋糕配方》2005版(已改封面).pdf
483. │ 《老麦美食》蛋糕七十二变.exe
484. │ 不用酵母做麵包.doc
485. │ 九种精美蛋糕的简单做法.pdf
486. │ 假日饼干(英文).pdf
487. │ 可爱点心.pdf
488. │ 台湾--蛋糕公园之一.doc
489. │ 台湾--蛋糕公园之三.doc
490. │ 台湾--蛋糕公园之二.doc
491. │ 台湾--蛋糕公园之五.doc
492. │ 台湾--蛋糕公园之四.doc
493. │ 各式甜品制作大集合.pdf
494. │ 多款中式甜品做法.doc
495. │ 奶油小餐包~1.PDF
496. │ 好吃自己做牛轧糖.pdf
497. │ 家常点心制作.pdf
498. │ 家有点心.pdf
499. │ 家的滋味-精選甜點合集(英文版).pdf
500. │ 小笼包.pdf
501. │ 巧手做西点－1.pdf
502. │ 巧手做西点－2.pdf
503. │ 巧手做西点－3.pdf
504. │ 广州早茶大盘点.pdf
505. │ 抹茶蛋卷.doc
506. │ 新版糕点配方.pdf
507. │ 新版饼干配方.pdf
508. │ 月饼的制作.pdf
509. │ 杯形蛋糕.pdf
510. │ 油饼.pdf
511. │ 甜情蜜意 1.doc
512. │ 甜情蜜意 2.doc
513. │ 甜情蜜意.doc
514. │ 甜点革命1.pdf
515. │ 甜点革命2.pdf
516. │ 美味思乡月饼.pdf 地址②
517. │ 茶楼点心好简单.pdf
518. │ 蛋塔制作.doc
519. │ 蛋糕专辑.pdf
520. │ 蛋糕制作.pdf
521. │ 蛋糕的制作几点要素yxw-dx-005.pdf
522. │ 蛋糕类yxw—dg—001.pdf
523. │ 蛋糕裝飾書--杏仁糕篇(英文).pdf
524. │ 超简单手制小饼干.pdf
525. │ 酥批.PDF
526. │ 陷心制作.pdf
527. │ 面。饭。点心.pdf 地址②
528. │ 面包.pdf
529. │ 面包吐司饼干.exe
530. │ 面包图片及制作过程.doc
531. │ 面包师手册.pdf 地址②
532. │ 韩国精美点心制作图文.doc
533. │ 饭团.寿司60种.pdf 地址②
534. │ 饼干的类别及制作方法yxw-dx-007.pdf
535. │ 香蕉QQ面包.doc
536. │
537. ├─西餐类
538. │ │ 65摄氏度汤种面包.pdf
539. │ │ 《一学就会做蛋糕》.pdf
540. │ │ 《大长今》菜谱.doc
541. │ │ 《韩餐料理攻略》.pdf
542. │ │ 一学就会做匹萨.PDF 地址②
543. │ │ 两种芝士蛋糕.PDF
544. │ │ 中式田园脆鸡堡.pdf
545. │ │ 典雅欧式蛋糕.pdf
546. │ │ 基本奶油餐包图解及注意事项.pdf
547. │ │ 大众西餐.pdf
548. │ │ 家常意大利面.pdf 地址②
549. │ │ 家庭西餐.pdf
550. │ │ 巧手做蛋糕_高清晰8.pdf
551. │ │ 戚风蛋糕专辑.pdf
552. │ │ 星巴克食谱(英文)StarbucksRecipes.pdf
553. │ │ 朝族菜.pdf
554. │ │ 比萨制作集锦.doc
555. │ │ 清淡的日本料理-基本和食.pdf
556. │ │ 澳大利亚烤蘑菇.pdf
557. │ │ 烘焙整个过程基础的概念yxw-dx-003.pdf
558. │ │ 烘焙新手上路.pdf
559. │ │ 無糖烘焙(英文).pdf
560. │ │ 生日、节日、婚礼庆典：新奇蛋糕制作 .pdf
561. │ │ 美式芝士蛋糕(英文)CheesecakeBrochure.pdf
562. │ │ 芝士蛋糕cheesecake.PDF
563. │ │ 芝士蛋糕的诱惑.rar
564. │ │ 西式糕点种类和制法yxw-dx-006.pdf
565. │ │ 西点公主烘焙日记.pdf
566. │ │ 輕鬆做西餐.pdf 地址②
567. │ │ 韩式石锅拌饭烤肉饭.pdf 地址②
568. │ │ 韩式辣炒年糕.doc
569. │ │ 韩日料理和泰国菜菜谱.doc
570. │ │ 韩餐料理.pdf
571. │ │ 黑胡椒牛排醬.doc
572. │ │
573. │ └─《传统韩式料理》
574. │ 一、饭.粥类.rar
575. │ 七、烹.炒类.rar
576. │ 三、汤.炖菜.火锅类.rar
577. │ 九、凉菜熟菜类.rar
578. │ 二、面.饺子类.rar
579. │ 八、泡菜酱.菜类.rar
580. │ 六、烘烤类.rar
581. │ 十、拌菜类.rar
582. │ 十一、生拌肉类.rar
583. │ 四、蒸品.羹类.rar
584. │
585. ├─面点类
586. │ 35种包子馒头.pdf 地址②
587. │ 《中国面点史》.pdf
588. │ 中国六大名面.doc
589. │ 双休日家宴面点.pdf
590. │ 大众面食.pdf
591. │ 家常美味面食谱.pdf
592. │ 巧手做面包－高清晰1.pdf
593. │ 巧手做面包－高清晰2.pdf
594. │ 巧手做面包－高清晰3.pdf
595. │ 巧手做面包－高清晰4.pdf
596. │ 巧手做面包－高清晰5.pdf
597. │ 巧手做面包－高清晰6.pdf
598. │ 巧手做面包－高清晰7.pdf
599. │ 巧手做面包－高清晰8.pdf
600. │ 新20道精选牛肉面.pdf
601. │ 清凉吃面.pdf
602. │ 酒楼面点118例.pdf
603. │ 面点的调香工艺.pdf
604. │ 面类料理.pdf 地址②
605. │ 面食邂逅.doc
606. │ 馄饨面条.pdf
607. │
608. └─饮品类
609. 10种世界知名咖啡制作流程.exe
610. 《家庭自制饮料》.pdf
611. 三色果汁.pdf
612. 养眼明目药茶.pdf
613. 动手做芝麻糊.pdf
614. 各种冰咖啡制作_.doc
615. 咖啡物语.ppt
616. 咖啡鉴赏手册.pdf
617. 品茶地图.exe
618. 啤酒鉴赏手册.pdf
619. 夏日清凉饮料.pdf 地址②
620. 家庭四季饮料.exe
621. 广东四季糖水.pdf (09年3月18号补传完毕，该文件高清全彩图，所以比较大)
622. 洋酒知识大全.pdf
623. 花式咖啡的做法.pdf 地址②
624. 茶品悠韵.pdf
625. 茶膳七款.pdf
626. 药酒配制及解酒秘方.pdf
627. 药酒配制密方.pdf
628. 营养果汁健康果茶.pdf
629. 营养果蔬汁.pdf 地址②
630. 葡萄酒泰国街边小吃高级餐厅攻略腊爱琴海美食地道泰菜.pdf
631. 葡萄酒知识与鉴赏.exe
632. 风味奶茶.pdf
633. 香槟鉴赏手册.pdf

Ma Po Tofu

2009-03-20T08:19:00.003+08:00

20 oz. tofu
4 oz. ground pork
1 slice ginger minced
1 teaspoon garlic chopped
1 Tablespoon green onions chopped
1 Tablespoon hot bean paste
1 teaspoon Szechuan peppercorn powder
¼ cup green peas
2 Tablespoons soy sauce
1 teaspoon salt
2 teaspoons sugar
1 cup soup stock or cold water
1 teaspoon sesame oil
3 Tablespoons cooking oil

Cornstarch paste:
2 teaspoons cornstarch
2 teaspoons cold water

Directions:

Cut the tofu into ½" cubes.

Using high heat, pour 3 Tablespoons of cooking oil in a wok, and stir fry the ground pork, then add the ginger, garlic, hot bean paste, soy sauce, salt, sugar, soup stock, and tofu. Boil for 3 minutes.

Thicken with the cornstarch paste (remember to pre-mix) while stirring to avoid lumps, then put in the chopped green onion, green peas, and sesame oil. Place on a serving platter (or a bowl), and sprinkle with Szechuan peppercorn powder to serve.

chinese food:Chinese Cabbage and Tomato Tofu Soup

2009-03-19T15:15:00.003+08:00

This is one of my own soup creations,and it’s a delightful soup to both make and taste. It has a light taste, and most of the lavoring comes from the vegetables used in the soup; thus producing a very natural tasting soup.
Ingredients:
Tofu … 1 piece (350g)
Tomato … 1
Chinese cabbage … 2 – 3 leafs
Green onion … 1
Ginger … 4 – 6 slices
MSG … ½ teaspoon (optional)
Salt … 1 teaspoon
Sesame oil … 1 teaspoon
Water … 2 ½ - 3 cups
Vegetarian broth mix powder … 1
tablespoon
1. Cut tofu into 1cm cubes.
2. Cut tomato into 6 to 8 wedges.
3. Cut Chinese cabbage into 1in x ½ in pieces.
4. Finely dice the green onions.
5. Boil the water in a pot, and add the broth mix, MSG, salt, inger slices, and peppercorns.
6. Bring water to a boil. Then add in tofu and tomato wedges.
7. Bring to a boil again. Then add in the Chinese cabbage.
8. Bring this to a boil again, and let it boil for about 20 to 30
seconds.
9. Dish up, spread the green onions on top, and spread the
sesame oil over the soup.

中国粥之Chicken and Sweet Corn Soup

2009-03-19T15:03:00.003+08:00

Ingredients:

1 Chicken Leg or Breast
1 tsp Light Soy Sauce
Dash of Pepper
Dash of Sesame Oil
300ml Chicken Stock
1 tin Cream Style Corn (about 400g)
1 Tbsp Light Soy Sauce
1 Egg, beaten
2 tsp Cornflour mixed with 2 Tbsp Water
Method:

1.Remove the skin & fat from the chicken. Cut into thin strips.
2.Marinade chicken with the seasoning ingredients*.
3.Heat up chicken stock and creamed corn in a large pot. Add 1 Tbsp light soy sauce.
3.When hot, add in beaten egg and stir gently, so the egg cooks in strands.
4.Add cornflour mixture to thicken.
5.Divide the soup into individual bowls.
6.Heat up non-stick frying pan. Stir-fry chicken strips until cooked.
7.Scatter a few strips of chicken over the surface of each bowl of soup.
8.Serve.

What to do Before Cooking? (chinese cooking)

2009-03-19T11:26:00.003+08:00

Chinese cuisine aims for perfection and balance among four elements in each dish: color, aroma or fragrance, flavor, and presentation. Colors should be pleasing, showing that the ingredients are fresh and tender. Aromas should be appetizing. Finally, the dish should be beautifully arranged and presented. Good Chinese cooking is also distinguished by its meticulous cutting, careful blending of seasonings, and attention to temperature control.

Here we offer a brief description of some of the basic techniques, skills, and ingredients of Chinese cooking. We hope it will be helpful to visitors when they try the Chinese recipes.

Selecting Ingredients

Preparation

Cutting

Balance Among Ingredient

Blending Seasonings

　

Selecting Ingredients

Chinese cooking uses a wide range of ingredients, including meat, meat products, fish, seafood, poultry, eggs, vegetables, bean products, wild plants, game, and many seasonings. Most come in both fresh and dried forms, but the most important features to look for are freshness and quality.

Meats should be judged by their place of origin, season of production, and any other characteristic-for example, old or young, male or female-that may be specified in a recipe. Appearance, color, weight, water content, and smell are also important.

Different dishes call for different cuts of meat because cuts have different textures once they have been cooked. Cuts of the same meat may be tough or tender, coarse or fine. For example, the Chinese distinguish eighteen different cuts of pork. These include filet, streaky pork, shoulder butt, ham butt, hock, and shank.

The filet is considered the best cut and is generally stir-fried or quick-fried (see the section below on "cooking techniques" for descriptions of these and other procedures) to take advantage of its tenderness. Streaky pork is best when marinated with spiced rice flour and then steamed, or red-cooked (braised in soy sauce). The shank and hock are best suited to lengthy simmering, with or without soy sauce, while the ham and ham butt are often used as substitutes for filet. The ribs and feet are best prepared 'by lengthy, low-temperature methods like braising, baking or simmering, while spareribs are suitable for sauteing, quick-frying, slippery-frying, and deep-frying. The methods used for pork are also applicable to similar cuts of beef and lamb or mutton.

With reference to poultry, the tenderest and most versatile part of a chicken or duck is the breast. Chickens or ducks less than a year old are usually quick-fried or deep-fried, while older birds need long, slow cooking like simmering or braising to tenderize them.

Fish is as nutritious as poultry. Crab, prawns and shrimps are rich in phosphorus, calcium and vitamin A. You can tell a fresh fish by its tight, undamaged scales, red gills, and clear protruding eyes. Fresh prawns and shrimps should be greenish-white, with firm bodies that curve slightly. They should not be flat or limp, and their heads and tails should be intact. Fresh crabs should be alive and active. They should spit foams and have green upper shells and white under-shells.

　

Preparation

In Chinese cooking, preparation includes trimming and washing vegetables, slaughtering and dressing live chickens and ducks, gutting live fish, and reconstituting dried ingredients.
When preparing vegetables, cooks first trim and discard any wilted or tough outer leaves. Then they wash them. Vegetables should not be cut before they are washed, because vitamins and minerals would be washed away. Nutrients are also lost if vegetables and other foods are cut ahead of time and exposed to the air. The most nutritious dishes are prepared and cooked immediately.

Chinese cooks prefer to buy live poultry and fish and to kill them themselves whenever possible because they believe that freshly-killed chickens, ducks and fish have a subtler flavor. If you slaughter your own poultry, you should drain off the blood thoroughly and soak the bird in very hot water before plucking it. When preparing a duck, you will find it easier to pluck the eiderdown if you force-feed it with wine, vinegar, or cold water before killing it. To draw a bird, make an incision about 3 inches (7 cm) long along the lower part of the breast, on the back, or under one of the wings. When drawing out the entrails, be careful not to puncture the gallbladder; its bitter taste would ruin the edible meat. Then wash the bird thoroughly before continuing to prepare the recipe.

Preparing a fresh, whole fish involves scaling, chopping off the fins, taking off the gills, gutting and washing. To gut the fish, make a cut along the belly or spine and take out the black membrane in the belly cavity. If the recipe calls for a whole boned fish, you should first gut it by cutting along the spine. Then cut parallel to the spine almost up to the top and separate the flesh from the top and bottom of the center bone. Lift out the center bone and small side bones and cut the spine away at the head and tail. Finally, wash the cavity and the outside and arrange the fish as closely as possible in its original shape.

The easiest way to shell shrimps and prawns is to hold the head in one hand and the tail in the other hand and squeeze the meat out of the shell at the neck end. Wash the vein away under cold running water or pick it out with the tip of a knife. Wash the shrimp, drain, dry well, and set aside. Sometimes shrimp and prawn heads are also used in dishes.

Drying makes meats, seafoods and vegetables tough and fibrous. To reconstitute dried foods, first soak them in cold water until they soften. Then soak them in warm water until they expand and regain their original texture and pliability. When preparing dried vegetables such as wood ear (an edible fungus) or golden needles (also known as dried tigerlily buds), you need not use cold water first. Wash the vegetables well to remove any dirt or sand, and then soak them in hot water until soft. Dried black Chinese mushrooms are prepared the same way, but require less soaking time.

　

Cutting

Chinese recipes call for ingredients to be cut into different shapes because different ways of cutting affect the texture and appearance of a finished dish.

Chinese cooks use three main cutting techniques (see illustrations): straight-cutting (also known as perpendicular-cutting), horizontal-cutting (slicing), and slashing (scoring). Both straight-cutting and slicing are used to create chunks, slivers, slices, strips, cubes, and even pulps and pastes. Slashing means making shallow parallel cuts on the surface of an ingredient, usually a meat or fish. This exposes a larger area to the seasonings and to the heat source. If an ingredient is scored in a crisscross or diamond pattern, it will shrink to form a raised flower-shaped pattern when cooked.

　

Balance Among Ingredients

Chinese cooks attach great importance to the balance among the ingredients in a dish. This important step should result in a harmonious blending of textures, colors, aromas, flavors, shapes and nutritional qualities. To do this well, you must understand the required cooking methods of the dishes and the characteristics of different ingredients and how they fit together.

Balancing amounts

The major ingredient should be the most plentiful one in a dish. If you are making stir-fried meat shreds, for example, the total quantity of other ingredients should not exceed the amount of meat. If there are two or more main ingredients, you should use about the same amount of each.

Balancing flavors

All the ingredients in a dish should enhance the flavor of the main ingredient. This is why asparagus or bamboo shoots are often cooked with chicken, duck, and fish: the blandness of these vegetables enhances the light, delicate character of the meat.

Similarly, the blandness of shark's fins and sea cucumbers (beche-de-mer, sea slug) can be offset by cooking them with Chinese ham, chicken, or pork, or in a highly-flavored stock. You can also cut the heavy, greasy character of a main ingredient by adding lighter secondary ingredients. This is why many Chinese recipes call for pork to be cooked with fresh vegetables.

You must also take seasonal factors and personal preferences into account. Summer is the season for light, juicy foods, while heavier dishes, or ones with thick gravies, are better suited to cold weather. When you plan a menu, you should balance sweet, salty, sour, and hot dishes to suit your taste and that of your family and guests.

There is also a Chinese sequence for serving dishes: salty dishes are served before sweet ones, while heavy- and light-flavored ones are served alternately.

Balancing textures

Texture refers to the crunchiness, crispness, softness, or tenderness of a food. In Chinese cooking, ingredients with similar textures are usually cooked together. However, crisp and soft foods are sometimes combined in a single dish. This requires careful attention to cooking temperatures to retain the differences in textures.
Balancing shapes Chinese cooks usually cut all the ingredients in a dish into similar shapes. For example, chunks of meat and chunks of vegetables are usually cut to about the same size. This makes it easier to cook all the ingredients evenly and also gives the final dish a pleasing appearance.

Balancing colors

Chinese cooks tend either to select ingredients of the same color, or to use many contrasting ingredients to add color to a dish.

　

Blending Seasoning

A well-prepared dish should have a distinctive flavor. But it is not enough just to select the right blend of foods and the correct cooking temperature-a good cook also needs to master the art of blending the right seasonings with the right combinations of ingredients. Without the correct seasoning, even delicious ingredients can taste bland and uninteresting. Seasonings are also important in Chinese cooking because they create the special flavors that characterize different regional styles.

The condiments used in Chinese cooking come in two ways, singly or blended. They lend single flavors (salty, sour, sweet, etc.) or blended flavors (sweet and sour, sweet and salty, hot and spicy, etc.) to foods. Some examples of these flavors and the condiments used to create them are:

Salty flavor

Salty flavor is basic to most dishes, with other flavors usually added. Salt and soy sauce, are the main seasonings used to impart a salty taste.

　

Sweet flavors

Sweet flavors counteract fishy odors, cut the greasiness of rich dishes, and enhance delicate flavors. The main seasonings use to give a sweet flavor to foods are confectioner's sugar, brown sugar, rock sugar, granulated sugar, honey, and saccharin.

　

Sour flavors

Sour flavors help the digestion and increase the absorption of inorganic salts. They also lighten heavy or rich dishes. Red and white rice vinegar are the main seasonings used to add sourness to a dish.

　

Hot flavors

Hot flavors are appetizing because of their sharpness. Hot seasonings include fresh and dried red chili (chilli) peppers, pepper, ginger, scallion, and garlic.

　

Bitter flavors

Bitter flavors have a special aftertaste that can be palatable and refreshing. Ingredients such as bitter melon, Chinese yam, tangerine peel, and-Chinese wolf-berry give a bitter flavor to dishes.

　

Spicy flavors

Spicy flavors help mask off-odors or fishy smells, cut greasiness, and whet the appetite. In Chinese cooking, the main spicy condiments are cassia bark, which resembles cinnamon, star anise, fennel, clove, Sichuan red peppercorns, sesame, sesame oil, sesame paste, wine, red wine mash and flavoring essence.

　

The first five spices are often ground and mixed together into a combination called "five-spice powder."

　

Delicate flavors

Delicate flavors are natural food essences, generally the principal amino acid of the ingredient. Shrimp eggs, crab meat, oyster sauce, fish sauce, and meat stock impart delicate flavors.

　

Sweet and sour flavor

Sweet and sour flavor comes from sweet and sour sauce, a mixture of sugar and vinegar, jam, and ketchup (catsup).

　

Sweet and salty flavor

Sweet and salty flavor comes from a combination of shrimp eggs, soy sauce, and shrimp paste.

　

Peppery and salty flavor

Peppery and salty flavor comes from mixtures like the combination of roasted ground Sichuan peppercorns and salt known as "spiced pepper-salt."

　

Spiced pepper-salt is sometimes referred to as "prickly ash." One basic recipe for making it is:
4 tbsp salt
1 tbsp whole Sichuan peppercorns
Heat a dry wok over moderate heat and pour in the peppercorns.
Cook, stirring constantly, about 1 minute, or until they release their fragrance. Grind to a fine powder in a mortar or blender, strain out any large husks, and set aside. Reheat the wok and pour in the salt. Cook, stirring constantly, about 5 minutes, or until it just begins to turn golden brown. Pour into a bowl and let cool slightly before mixing with the ground peppercorns. Store in a tightly-closed jar. Makes about 1/4 cup and will keep indefinitely.

　

Sharp and salty flavor

Sharp and salty flavor is obtained from chili (chilli) peppers or Sichuan peppercorns and salt.

　

Hot and spicy flavor

Hot and spicy flavor comes from seasonings like curry and mustard.

　

Hot and salty flavor

Hot and salty flavor is found in condiments like chili (chilli) sauce and Worcestershire sauce.
Seasonings can be added to foods before, during, and after cooking. Because the success of Chinese dishes depends so much on how they are seasoned, the following guidelines may be helpful.

　

Fish, shrimp, beef, lamb, and mutton sometimes have off-odors. Adding wine, vinegar, scallions, ginger, or sugar before or during cooking helps counteract unpleasant odors.

　

Do not over-season dishes that feature delicate foods like fish, shrimp, chicken, duck, or mushrooms, or you will kill their flavor.

　

Bean threads (also known as "cellophane noodles"), shark's fin, and sea cucumbers are so bland that they should always be cooked with a highly-flavored sauce or stock.

　

The amount of seasoning used should be correct. When a dish has several flavors, the principal and complementary flavors must be balanced to enhance the principal flavors.

　

The predominant flavors of Chinese dishes change with the seasons. Fresh, crunchy foods and sweet-and-sour cold dishes are best for hot weather, while winter is the time for heavier, fattier dishes, or those that call for long, slow cooking techniques like stewing or braising. Hot pot, in which a variety of fresh ingredients and meat is cooked in a boiling broth in a special cooking pot, is also a special cold-weather dish.

Learn to do chinese food:Drunken Crabs

2009-03-18T15:35:00.003+08:00

Ingredients:
成分:
10 live crabs about 1,500 grams (3.3 lb)
10只活的螃蟹大约1500克.
500 grams (1 cup) strong liquor
500克强碱水
500 grams (1 cup) cooking wine
500克料酒
25 grams (4 tsp) salt
25克食盐
2 1/2 grams (1/12 oz) Chinese prickly ash
25 grams (5/6 oz) deied orange peel
25克干桔皮
10 grams (2 tsp) sugar
10克糖
50 grams (1 2/3 oz) sliced ginger
50克生姜片
Directions:
过程:
1. Wash the crabs clean, drain off the water and put in a container with a small opening.
洗干净螃蟹,晾干水,放入一个小口的容器中.
2 Let the salt and sugar dissolve in the liquor and wine and then pour the mixture into the container (to fully submerge the crabs). Add the Chinese prickly seal. It will be ready to serve a week later. On hot days, it can be served 3 days later.
用盐,糖,和酒将其腌的有醉意.然后加入中国的prickly seal.腌几周,热天只要3天即可.

Features:Strongly aromatic from the liquor and wine.
特色:含有酒的芬芳
Taste: Salty and delicious.
味道:咸,美味
对不住,这篇文章翻译的实在差劲.如果你有更好的翻译请留言.将不胜感谢.

Learn to do chinese food:Braised Green Beans

2009-03-17T08:51:00.000+08:00

Ingredients:
成分:
400 grams (0.88 lb) green beans
400克绿豆角
25 grams (5/6 oz) red chili previously soaked in water
25克用水泡过的红辣椒
500 grams (1 cup) salad oil (only 1/10 to be consumed)
500克(1杯)色拉油(只要1/10用来做菜)
50 grams (2 1/3 tbsp) soy sauce
50克酱油
10 grams (2 tsp) sugar
10克
1 gram (1/4 tsp) MSG
1克味精
2 grams (1 15/oz) finely cut shallot
2克葱花
2 grams (1/15 oz) chopped ginger
2克剁碎的姜
15 grams (1 tbsp) vinegar
15克醋
10 grams (2 tsp) sesame oil
10克香油
5 grams (1 tsp) cooking wine
5克烹饪用的酒
25 grams (1 1/2 tbsp) spicy bean paste
25克豆酱
50 grams (3 tbsp) water
50克水
20 grams(1 tbsp) mixture of cornstarch and water
20克水淀粉混合物

Directions:
做法:
1. Cut each of the green beans into two sections and the soaked red chili into sections about 1 cm (0.4 inch) long.

将每个豆角切成两段,然后将红辣椒塞进豆角的断面处大约1厘米深

2. Heat the oil in the wok 110-135ºC (230-275 ºF). Stir-fry the green beans for 2 to 3 minutes and take out.

加大火力,至油温深至110-135度,用旺火煸炒豆角2-3分钟,倒出.

3. Keep 25 g (1 2/3 tbsp) of oil in the wok to fry the scallions and ginger until they give off a strong aroma. Add the green beans, stir several times, put in the spicy bean paste, vinegar, red chili, sugar, soy sauce and water and simmer for 10 minutes. When the soup turns red, turn the fire up strong so as to boil off some of the liquid. Add the mixture of cornstarch and water to thicken the soup, sprinkle the sesame oil and put in a serving plate.
锅底留25克油用来将大葱,姜炸出香味.放入绿豆角,搅动几分钟,依次加入豆瓣酱,醋,红辣椒,糖,酱油和水,慢火炖10分钟.江汤转红,加大火力将汤煮的少些,然后加入淀粉混合物,使汤粘稠,撒入香油,最后就可以出锅入盘啦!
Features: The taste of the ingredients is fully absorbed into the beans.
特点:味道已经充分的溶入豆角中.
Taste: Sour, spicy, salty and delicious.
味道:酸,辣,咸,美味的!
YOUR can add sevral pork!

Chinese food:Spinach With Garlic Stir-fry(中英文对照中国食谱之蒜炒波菜）

2009-03-16T15:12:00.000+08:00

This simple spinach stir-fry pairs nicely with steak.
这是一道简单肉沫蒜炒波菜．
As always, how much seasoning to add comes down to personal preference. Feel free to reduce the amount of salt and/or garlic if desired, or to increase the amount of spinach to 12 ounces. (Of course, if you’re a fan of garlic you can always add more!)
还是那样，放多少调味品依个人的偏爱．依个人喜好自由的减少盐或大蒜或增加至１２盎司波菜（当然，你可以增加许多的蒜片）
Stir-fry Spinach With Garlic serves 2 to 4.

Ingredients:
成分：
2 tablespoons peanut or vegetable oil for stir-frying
２大勺花生油或菜籽油用来炒菜
2 teaspoons minced garlic
２茶匙切碎的大蒜
1/4 teaspoon chili paste, or to taste
１／４茶匙红辣椒（可按口味）
1/2 teaspoon salt, or according to taste
１／２茶匙　盐（依照个人口味）
10 ounces (approximately) fresh spinach, rinsed and dried (I used baby spinach)
近似１０盎司新鲜的波菜，洗净，晾干（我用的是那种嫩波菜）
1/4 teaspoon granulated sugar
１／４茶匙砂糖
1/4 teaspoon Asian sesame oil
１／４茶匙　中国特有的芝麻油
Black pepper to taste, optional
可选择依个人口味是否加黑蘑菇
Preparation:
准备：
Have all the ingredients at hand near the stove. Preheat the wok and add oil, swirling so that it comes about halfway up the sides of the wok. When the oil is hot, add the minced garlic, chili paste, and salt. Stir for a few seconds until the garlic is aromatic.
将所有的准备好的东西放在炉火旁边．预先加热锅，倒油．当油热后，放入切碎的大蒜，红辣椒和盐．搅动几分钟直至闻到蒜香．
Add the spinach, stir for 1 to 2 minutes, until the leaves are almost wilted. Stir in the sugar and Asian sesame oil. (Note: if you don't already have the sugar and sesame oil measured out, move the wok to a cold burner while you do so, and then return it to the heated burner). Sprinkle the spinach with a bit of black pepper if desired. Serve immediately.
倒入波菜，搅拌１－２分钟，一直到菜叶有些缩水，倒入香油与糖的搅拌物．（注意，如果你没有事先将糖与得油搅拌好，请先将锅移至冷火，当你拌好后，重新移至热火），然后如果你想加入黑蘑菇的话，就将它撒入锅中，就可以出锅啦！
It's very nutritive!

Chinses -English Dishes list:jiaozi(中英文对照菜单)

2009-03-16T12:40:00.000+08:00

A popular New Year dish made in family kitchens throughout northern China are small meat dumplings called "jiaozi", eaten on midnight of New Year's Eve. Wrapped in a thin layer of dough, the filling consists of chopped pork and cabbage, ginger, shrimp, black mushrooms, scallions, garlic and ground pepper. Some portion of the hundreds of dumplings made in a single household were traditionally stuffed with copper coins, pieces of gold and silver, or even precious stones to suggest a prosperous year ahead. Edible surprise fillings included peanuts or dates and chestnuts. Peanuts ("sheng") stood for long life, dates and chestnuts presaged the imminent arrival of a son because in Chinese the words "date", and "early", and "chestnut" and "son" are homophones.
通常中国北方的年夜饭是吃一种叫"饺子" 的肉馅水饺.用生面团包入碎肉,蔬菜,小虾,黑蘑菇,大葱,蒜和胡椒粉.有时也会在饺子中包入钱币,如果你吃到则预示着好运.有时也会包入栗子,大枣和花生.这些连在一起,预示着"早生贵子".

To cook jiaozi, the chef drops them in a large pot of boiling water for a couple of minutes, then removes the pot from the heat and leaves the jiaozi in the water for about 15 minutes. When boiling jiaozi , they try not to break them, for broken jiaozi shows your wealth floating away. If they are pan-fried, the dish is called "potstickers" (guo tie) because the bottom burns a bit. Both styles of dumplings are eaten with variety of communal dipping sauces such as soy sauce, vinegar, chili bean sauce or chili oil.
做包子,厨师将包好的饺子放入一个大锅中用沸水煮上两刻钟,然后把锅从热火中移开,大约15分钟.当把饺子弄破时,预示着财富的流进,吃饺子时可以蘸酱油,醋,辣椒油.
HOW did it ? try do it by yourself!

The chinese food:Stir-fry Lettuce(素炒莴苣)中英文对照食谱

2009-03-16T11:17:00.000+08:00

As a rule, the Chinese do not eat raw vegetables, and lettuce is no exception. This is a great side dish for Chinese New Year, as lettuce is considered to be a "lucky" food. Serves 4 - 6.
通常,中国不吃生的蔬菜,莴苣也不例外.莴苣是中国新年中正菜的辅助菜,通常被认为是幸运的食物.供应在4-6
Ingredients:
成分:
1 head iceburg lettuce
1支莴苣
2 teaspoons soy sauce
2茶匙酱油
1 1/2 teaspoons Chinese rice wine or dry sherry
1 1/2 茶匙中国的米酒或葡萄酒
3/4 teaspoon granulated sugar
3/4茶匙沙糖
1 1/2 tablespoons vegetable or peanut oil
1 1/2 大勺菜籽油或花生油
2 garlic cloves, peeled and minced
2头大蒜,剥开,节碎
1 1/2 teaspoons minced ginger
1 1/2大勺切碎的生姜
1/8 – 1/4 teaspoon red pepper flakes
1/8--1/4勺红辣椒
1/2 teaspoon salt
1/2勺盐
1/2 teaspoon Asian sesame oil (such as Kadoya)
1/2勺亚州香油
Preparation:
准备:
1. Wash the lettuce, drain and separate the leaves. It’s important to make sure the lettuce is dry). Cut across the leaves into pieces about 1 inch wide.
洗净莴苣,凉干和分离叶子.莴苣是否干是最重要的.切片.
2. Combine the rice wine or dry sherry, soy sauce, and sugar in a small bowl, stirring. Set aside.
将米洒或葡萄酒,酱油,和糖混合放在一个小碗中.放在一边备用.
3. Heat a wok on medium-high heat and add oil. When the oil is hot, add the garlic, ginger and red pepper flakes. Stir-fry until aromatic (5 - 10 seconds) and add the lettuce. Stir-fry the lettuce, sprinkling with the salt, for 1 - 2 minutes, until the leaves begin to wilt.
用中火加热炒锅,放油.当油热后依次放入蒜,生姜,最后是莴苣片.用旺火炒,洒入盐,1-2分钟后直至莴苣片有些缩小.
4. Give the sauce a quick re-stir and swirl it into the wok. Stir-fry for 1 - 2 more minutes, until the lettuce turns dark green. Remove from the heat and stir in the sesame oil. Each serving contains: Calories 57, 3 g Carbohydrates, 1 g Protein,
快速的搅拌酱油,倒至锅中.加大米至旺火1-2分钟,一直至莴苣片呈深绿,减小火力,倒入香油.每份包括:57卡路里,3克糖,1克蛋白质.
5 g Total Fat, (1 g Saturated Fat, 2 g Monounsaturated Fat, 2 g Polyunsaturated Fat), 0 mg Cholesterol, 1 g Fibre, 273 mg Sodium, 153 mg Potassium.

Chinses food :Spring rolls(中英文食谱对照)

2009-03-13T10:35:00.001+08:00

How did spring rolls get their name? This delicate but filling appetizer has its origins in the annual Chinese Spring Festival. The first spring rolls featured fresh vegetables from the harvest; meat was added later.
春卷名字的由来,是由于中国一年一度的春节.春卷的特点是新鲜的蔬菜,和肉.
To transform vegetable spring rolls into a truly vegetarian appetizer, use vegetarian oyster sauce (made with mushrooms).
将蔬菜春卷转变为单纯的蔬菜开胃食品,只要使用素油就可以啦!
Ingredients:
成份:
2 cups mung bean sprouts
2杯绿豆芽
6 dried black mushrooms
6朵干蘑菇
1/2 red bell pepper
1/2个红辣椒
1 medium carrot
1根中等的胡萝卜
2 ounces canned bamboo shoots
2盎司竹笋
2 1/2 tablespoons oyster sauce
2 1/2勺素油
1 tablespoon low-sodium chicken broth or water
1勺鸡汤
2 teaspoons light soy sauce
2勺酱油
1 teaspoon sugar
1勺糖
Salt and/or freshly ground pepper to taste, optional
盐和胡椒粉(依个人口味可选)
18 - 20 spring rolls wrappers
18-20个春卷皮
1 egg, lightly beaten
1个鸡蛋,轻轻扮匀
2 tablespoons oil for stir-frying
2大勺用旺火烧好的油
4 to 5 cups oil for deep-frying, as needed
4-5杯用来炸的油,必须的
Preparation:
预备:
Vegetable spring rolls directions:
蔬菜春卷的制作说明:
To make the spring rolls filling: About 30 minutes ahead of time, rinse and drain the mung bean sprouts to give them time to dry thoroughly. Soak the Chinese dried mushrooms in warm water to soften (20 to 30 minutes). Squeeze any excess water out of the mushrooms and thinly slice. Dice the red bell pepper. Grate the carrot and finely slice the bamboo shoots.
制作春卷馅:大约要提前30分钟,冲洗绿豆芽要给它们中够的时间让其晾干.用热水浸泡中国的干蘑菇,大约20-30分钟后将蘑菇挤干水,切成薄片.将辣椒切成段,以及胡萝卜和竹笋切成片.
In a small bowl, combine the oyster sauce, chicken broth or water, soy sauce and sugar. Set aside.
准备一只小碗,放上油,鸡汤,酱油和糖,放在旁边.
Heat 2 tablespoons in a frying pan, swirling so that it coats the pan. When the oil is sizzling, stir-fry the vegetables, starting with the dried mushrooms and then the bamboo shoots, bell pepper, mung bean sprouts and grated carrot. Taste and season with salt and/or freshly ground pepper if desired. Remove from the heat and cool.
放入2勺油,加热平底锅,为防止油渐,要盖上锅.当油发出滋滋响时,下蔬菜,旺火扁炒,依次放入干蘑菇,竹笋,辣椒,绿豆芽,胡萝卜丁.依个人口味放盐,胡椒粉(可选),关火,冷却.
To make the spring rolls, lay a wrapper in front of you so that it forms a diamond shape. Brush the edges of the wrapper with the lightly beaten egg. Place 2 tablespoons of filling in the bottom half, spreading it out sideways to form a rectangle shape but not touching the edges. Lift the bottom corner of the wrapper and tuck it in under the filling. Fold over the left and right sides of the spring roll wrapper. Continue rolling up the wrapper. When you are almost finished, lightly brush the edges of the top corner of the diamond with the beaten egg mixture, fold over and seal.
开始包春卷,将春卷皮呈菱形放在你面前.用鸡蛋刷在春卷皮的内侧边缘,将2勺菜馅填充一半的春卷皮上,将另一半春卷皮向内侧折去,最后包成一长方形.
Heat oil for deep-frying to 360 degrees Fahrenheit. When the oil is ready, carefully add the spring rolls, a few at a time, cooking until they are golden brown and crispy (3 to 4 minutes). Remove and drain on paper towels. Serve with plum sauce, hot mustard, or sweet and sour sauce. Yields 18 - 20 spring rolls.
热油至360华氏,当油好时,小心的放入春卷,几分钟过后,一直炸至其表面呈金黄色(3-4分钟),沥干油,放入李子酱油,芥茉,甜的和酸的醋.18-20只春卷就好啦.

Summer Palace (Yiheyuan)颐和园中英文

2009-03-13T07:58:00.000+08:00

Situated in the western outskirts of Haidian District, the Summer Palace is 15 kilometers (9.3 miles) from central Beijing. Having the largest royal park and being well preserved, it was designated, in 1960 by the State Council, as a Key Cultural Relics Protection Site of China. Containing examples of the ancient arts, it also has graceful landscapes and magnificent constructions. The Summer Palace is the archetypal Chinese garden, and is ranked amongst the most noted and classical gardens of the world. In 1998, it was listed as one of the World Heritage Sites by UNESCO.
颐和园是我国现存最完好、规模最宏大的古代园林。位于北京市海淀区境内，距天安门20余公里，占地290公顷。
Constructed in the Jin Dynasty (1115-1234), during the succeeding reign of feudal emperors; it was extended continuously. By the time of the Qing Dynasty (1644-1911), it had become a luxurious royal garden providing royal families with rest and entertainment. Originally called "Qingyi Garden" (Garden of Clear Ripples), it was know as one of the famous "three hills and five gardens" (Longevity Hill, Jade Spring Mountain, and Fragrant Hill; Garden of Clear Ripples, Garden of Everlasting Spring, Garden of Perfection and Brightness, Garden of Tranquility and Brightness, and Garden of Tranquility and Pleasure). Like most of the gardens of Beijing, it could not elude the rampages of the Anglo-French allied force and was destroyed by fire. In 1888, Empress Dowager Cixi embezzled navy funds to reconstruct it for her own benefit, changing its name to Summer Palace (Yiheyuan). She spent most of her later years there, dealing with state affairs and entertaining. In 1900, it suffered again, being ransacked by the Eight-Power Allied Force. After the success of the 1911 Revolution, it was opened to the public.

颐和园原为封建帝王的行宫和花园，远在金贞元元年（1153年）即在这里修建“西山八院”之一的“金山行宫”。明弘治七年（1494年）修建了园静寺，后皇室在此建成好山园。1664年清廷定都北京后，又将好山园更名为“瓮山行宫”。清乾隆年间，经过15年的修建工程，将该园改名为“清漪圆”。此时的清漪园，北自文昌阁至西宫门筑有围墙，东、南、西三面以昆明湖水为屏障，园内修建了许多亭台楼阁，桥廊斋榭，山清水秀，富丽堂皇。咸丰十年（1860年），英法联军疯狂抢劫并焚烧了园内大部分建筑，除宝云阁（俗称“铜亭”）智慧海、多宝琉璃塔幸存外，珍宝被洗劫一空，建筑夷为一片废墟。光绪十四年（1888年）慈待太后挪用海军经费3000万两白银，在清漪园的废墟上兴建起颐和园。光绪二十六年（1900年）颐和园又遭八国联军的野蛮破坏，后慈禧又动用巨款重新修复。数百年来，这里一直是封建帝王、皇室的享乐之地，解放辟为公园。1961年国务院公布颐和园为全国重点文物保护单位。
Composed mainly of Longevity Hill and Kunming Lake, The Summer Palace occupies an area of 294 hectares (726.5 acres), three quarters of which is water. Guided by nature, artists designed the gardens exquisitely so that visitors would see marvelous views and be amazed by perfect examples of refined craftwork using the finest materials.
颐和园包括万寿山、昆明湖两大部分，园内山水秀美，建筑宏伟。全园有各式建筑3000余间，园内布局可分为政治、生活、游览三个区域。政治活动区，以仁寿段为中心，是过去慈禧太后和光绪皇帝办理朝事、会见朝臣、使节的地方。生活居住区，以玉澜堂、宜芸馆、乐寿堂为主体，是慈禧、光绪及后妃居住之地。风景游览区，以万寿山前山、后山、后湖、昆明湖为主，是全园的主要组成部分。
Centered on the Tower of Buddhist Incense (Foxiangge) the Summer Palace consists of over 3,000 structures including pavilions, towers, bridges, and corridors. The Summer Palace can be divided into four parts: the court area, front-hill area, front-lake area, and rear-hill and back-lake area.

Front-Hill Area: this area is the most magnificent area in the Summer Palace with the most constructions. Its layout is quite distinctive because of the central axis from the yard of Kunming Lake to the hilltop, on which important buildings are positioned including Gate of Dispelling Clouds, Hall of Dispelling Clouds, Hall of Moral Glory, Tower of Buddhist Incense, the Hall of the Sea of Wisdom, etc.

Rear-Hill and Back-Lake Area: although the constructions are fewer here, it has a unique landscape, with dense green trees, and winding paths. Visitors can feel a rare tranquility, and elegance. This area includes scenic spots such as Garden of Harmonious Interest and Suzhou Market Street.

Court Area: this is where Empress Dowager Cixi and Emperor Guangxu met officials, conducted state affairs and rested. Entering the East Palace Gate, visitors may see the main palace buildings: the Hall of Benevolence and Longevity served as the office of the Emperor, the Hall of Jade Ripples where Guangxu lived, the Hall of Joyful Longevity, Cixi's residence, the Hall of Virtue and Harmony where Cixi was entertained.

Front Lake Area: covering a larger part of the Summer Palace, opens up the vista of the lake. A breeze fluttering, waves gleam and willows kiss the ripples of the vast water. In this comfortable area there are the Eastern and Western Banks, the Seventeen-Arch Bridge, Nanhu Island, and so on. On the western bank float six distinct bridges amongst which the Jade-Belt Bridge is the most beautiful.
在世界古典园林中享有盛誉的颐和园，布局和谐，浑然一体。在高60米的万寿山前山的中央，纵向自低而高排列着排云门、排云股、德辉殿、佛香阁、智慧海等一组建筑，依山而立，步步高升，气派宏伟。以高大的佛香阁为主体，形成了全园的中心线。沿昆明湖北岸横向而建的长廊，长728米，共273间，像一条彩带横跨于万寿山前，连结着东面前山建筑群。长廊中有精美柁画 14000多幅，素有“画廊”之美称。位于颐和园东北角，万寿山东麓的谐趣园，具有浓重的江南园林特色，被誉为 “园中之园”。
　　占全园总面积四分之三的昆明湖，湖水清澈碧绿，景色宜人。在广阔的湖面上，有三个小岛点缀，其主要景物是西堤、西堤六桥、东堤、南湖岛、十七孔桥等。湖岸建有廓如亭、知春亭、凤凰墩等秀美建筑，其中位于湖西北岸的清晏舫（石访）中西合璧，精巧华丽，是园中著名的水上建筑。后山后湖，林茂竹青，景色幽雅，到处是松林曲径，小桥流水，风格与前山迥然不同。山脚下的苏州河，曲折蜿蜒，时狭时阔，颇具江南特色。在岸边的树丛中建有多宝琉璃塔。后山还有一座仿西藏建筑——香岩宗印之阁，造型奇特。苏州街原为宫内的民间买卖街，现已修复并向游人开放。拥山抱水，绚丽多姿的颐和园，体现了我国造园艺术的高超水平。

Former Imperial Palace 故宫中英文简介

2009-03-12T16:19:00.000+08:00

北京故宫博物院中英文导游词

Hello, everyone,

We are now going to pay a visit to a place of special interest. This scenic spot is located at the center of Beijing and is characterized by thousands of palatial architectures and purple walls as well as yellow glazed tile roofs- it is simply a sea of palaces. This is the world – famous wonder – the Palace Museum.

The Palace Museum has served as the royal residence during the Ming and Qing dynasties. It was here that a total of 24 monarchs ascended the throne and wielded power for some 500 years. The Palace Museum, as the most beautiful spot of interest throughout Beijing, is unique for its location: to the northwest is Beihai(North Sea) Park, famous for its white pagoda and rippling lake; to the west is the Zhongnahai (central and south sea); to the east lies the the Wangfujing Shopping Street; and to the north id Jinshan Park. Standing in the Wanchun (Everlasting Spring) Pavilion at the top of Jingshan(Charcoal Hill) Park, you overlook the skyline of the palace Museum. At the southern end of the palace is Tian` anmen (Gate of Heavenly Peace) and the famous square named after it . This is the symbol of the People` s Republic of China.

A world-famous historical site, the Palace Museum is on the World Heritage List of UNESCO and is an embodiment of oriental civilization.

The Palace Museum is rectangular in shape, 960 meters long from north to south and 750 meters wide from east to west, covering a space of 720,000 square meters of which 150,000 is building area . It has 9000-strong rooms in it . According to legend there are 9999.5 room-units in all .The whole compound is enclosed by a 10-meter-hign wall and is accessed through four entrances, namely, the meridian Gate in the south ,the Gate of Military Prowess in the north, Donghua(Eastern Flowery ) Gate in the north, Donghua ( Eastern Flowery) Gate in the east and Xihua(Western Flowery ) Gate in the west. On each corner there is a turret consisted of 9 roof beams, 18 pillars and 72 ridge . Encircling the compound there is a 3,800-meter-long and 52 meter-wide moat, making the Palace Museum a self-defensive city-within-a city.

The Palace Museum was made a center of rule during the Ming Dynasty by Zhun Di, The fourth son of the founding emperor Zhuyuanzhang. The whole complex straddles on an 8-kilometers-long central axis that stretches from Yongding (Forever Stable) Gate in the south to Gulou (Drum Tower) in the north. Prominence was given to the royal power by putting the “three main front halls” and “three back halls ”on the axis while arrange other subsidiary structure around them .The construction of the Palace Museum involved manpower and resources across China. For example, the bricks laid in the halls ,known as “gold brick, ” underwent complex, two –dozen processes. As the final touch ,the fired bricks were dipped in Chinese wood oil. Involving complicated processes and high cost, these brick are called “golden bricks.” The Palace Museum serves as a living embodiment of good tradition and styles unique to China` s ancient architecture. It reflects to the full the ingenuity and creativity of the Chinese working people. A carefully preserved and complete group of royal residences, the Palace Museum is a prominent historical and tourist site.
What we are now approaching is the main entrance to the Palace Museum-the Meridian Gate, which is characterized by red walls, yellow glazed –tile roofs and upturned eaves. On top of this walls, yellow glazed-tile roofs and upturned eaves. On top of this magnificent building ,there stand five lofty halls with a main hall in the center. The main hall is roofed by multiple eaves and covers a space of 9 room-units. It is flanked by two wings on each side .The wings are square in shape ,complete with multiple and four edged eaves and pinnacles. All of these structures are connected by a colonnade. Because these halls resemble a soaring bird, it was also know as wufenglou (Five-phoenix Tower) . Inside the main hall there is a throne. Drums and bells were stored in the wings. Whenever the emperor presided over grand ceremonies or observed rites in the Hall of Upreme Harmony, drums, bells and gongs would be struck to mark the occasion.

As the legend goes, the Meridian Gate used to be a place where condemned ranking officials would be executed. This not true. However, flogging was carried out here by the Ming emperors ,If a courtier falls afoul of the emperor, he would be stripped of his court dress and flogging with a stick .At one point the punishment became so harsh that a total of 11 people died from fatal wound on a single occasion .On the other hand, this building was also used to observe important occasions like the traditional Chinese Lantern Festival (15th day of the first lunar month). On these occasions, Chinese lanterns would be hanged and sumptuous banquets would be given in honour of the whole court of ministers and other ranking officials.

Upon entering the Meridian Gate we began our tour of the Palace Museum. The river foowing in front of us is known as Jin Shui He (Golden Water River) and the five marbles bridges spanning it are known as the Inner Golden Water Bridges. The on in the middle was used exclusive by the emperor and its banisters were carved with dragon and phoenix designs. The bridges flanking the imperial one were reserved for princes and other royal members. The rest were used by palatines. Aside from decoration, the golden Water River was also dug as precaution against fire. Most of the structures within the palace Museum are made of wood. What is more ,according to ancient Chinese cosmology, the South is the abode of fire, so this brook was dug on the southern tip of the Palace. In this way, the Palace Museum reflects traditional Chinese culture.

This building is called the Gate of Supreme Harmony .In the foreground stand two bronze lions. Can anybody tell which is male and which is female? The one on the east playing with a ball is male, symbolizing power and universal unity. The other on the west with a cub cuddling underneath its claw is female? The one on the east playing with a ball is male, symbolizing power and universal unity. The other on the west with a cub cuddling underneath its claw is female, representing prosperity the endless succession. A layout of the Palace Museum is posted by the entrance . From it ,you can see that the Palace Museum has two main parts: the forecourt and the inner court. The three main halls constitute the mainstay of the forecourt, and it was here that the emperor announced decisions and observed rites. Behind the forecourt there is the inner court, consisting of major halls and the Imperial Garden .It was where the emperor attended state affairs, lived and enjoyed his luxurious life. The exhibition system of the Palace Museum involves historical court relics and articles of ancient art and culture. The Palace Museum houses nearly one million articles of rare treasure, or one sixth of the total number in all of China `s museums. There are the three main halls of the Palace museum, built on a triple marble terrace . Since most of China `s architecture is made of wood, the buildings cannot be too tall. To gain the height of the architecture, ingenious ancient artisans built the hall on a gigantic stone terrace .It is also to this end that not a single plant was grown in the square. On stairways of triple marble terrace there are 18 bronze tripods .The verandah is flanked by bronze tortoises and cranes, which served as symbols of longevity .On the east is a sundial, an ancient timepiece. On the west there is a grain measure suggesting that the emperor was just and equitable.

In the front and on each flank ,there is a pair of gilt bronze vats (caldrons ) molded during the reign of Emperor Qianlong of the Qing Dynasty .Each of these weights 2 tons and is filled with water as a precaution in the event of a fire .The structure in the very middle is the Hall of Supreme Harmony ,also known as the throne hall. It is 64 meters in width and is 38 meters from entrance to rear. With terrace exclusive ,the hall is 26.92 meters in height and is 35.03 meters in all .Covering and areaof 2,377 square meters, the Hall of Supreme Harmony is China` s largest exiting wooden structure. The hall is supported by 6 thick ,round pillars carved in a design of coiling dragons. As the holiest place in the hall, the ceiling and colored patterns were made of the finest material available at that time. The throne was placed on a terrace and is flanked by statues of elephants, Luduan (a unicorn which could travel 18,000 kilometers a day and understand all languages), cranes and incense barrels .Over the throne there is the caisson ,or covered ceiling ,which consists of a coiling dragon playing with a ball in its mouth .This ball is known as Xuanyuan Mirror ,and was supposedly made by a Chinese emperor of remote times to serve as a reminder that thee rulers to follow were his hereditary heirs. The throne is made of nanmu and painted in gold .Magnificently built and luxuriously decorated ,this hall did not serve as a place in which the emperor attended to daily affairs. He used his hall for major events such as his birthday, conferral of title of empress or dispatch of generals to war.

Behind the Hall of Supreme Harmony ,there sits the Hall of Complete Harmony. This structure is square in shape .Each side is 24.15 meters. This was the place where the emperor relaxed and greeted his courtiers before proceeding to the hall of supreme Harmony to observe rites. This was also the place where the emperor prepared prayers or examined seeds and sowers before he attended ancestral sacrifices or participated in snowing ceremonies. A grand ceremony was also held here once every 10 years for the emperor to genealogize the royal blood. There are two sedan chairs on display in the hall. Behind the Hall of Complete Harmony ,you will see the Hall of Preserving Harmony, which was used as a place where imperial examinations were held. The imperial examination was the hignest level of competing for meritorious appointment under the feudal system dating back to the Sui Dynasty. China` s last imperial examination was held in 1904 during the reign of Emperor Guangxu of the Qing Dynasty. To the rear of hall there is a marble ramp carved with cloud and dragon designs, the largest of its kind in the whole country . It is 16.57 meters in length, 3.07 meters in width, 1.7 meters thick and weighs 250 tons. It was quarried in Fangshan County in suburban Beijing. To bring this giant piece of stone to Beijing people poured water onto the road and applied rolling blocks during the process.
We are now standing before the square of the Hall of Heaven Purity. It served as a divide separating the forecourt from the inner court .This building is known as the Gate of Heavenly Purity. Emperor Qianlong held court here. Proceeding further north ,you can find three main rear halls ,i.e. the hall of heavenly purity. the Hall of union and peace and palace of earthly tranquility. The hall of heavenly purity if flanked on either side by two gates named after the sun and moon .Inside the enclosure there are 12 palaces and halls symbolizing constellations. All of the other buildings are centered around the Palace of Heavenly Purity , which was meant to suggest that the monarch` s power was endowed by Heaven. The empress and concubines lived in the inner court.

The hall of heavenly purity was where the emperor lived and attended to daily affairs. Later the emperor moved to live in the Palace of Mental cultivation. Looking up you can see a plaque bearing the Chinese inscription “be open and above-board,” a manifesto to court struggle .Behind the plaque a strongbox was stored containing a will bearing the name of the would –be royal successor. This approach of secretly selecting the next emperor was adopted by Emperor Yongzheng of the Qing Dynasty. Two copies of the will were prepared .One was stashed by the emperor in person ,the other was placed inside the strong box behind the plaque. After the death of the emperor, the two copies would be compared and successor would be announced. It was in this way that Emperor Qianglong and others have ascended the throne.

Behind the Hall of heavenly purity you will see the hall of union and peace , which is indentical to the hall of complete harmony. It was there that the emperor received congratulations and tributes from imperial officials on major calender occasions , A total of 25 imperial seals are stored there. In the hall, you will see a plaque with the handwritten inscription of “we wei,” exhorting Taoist doctrines.

Further northward is the Palace of Earthly Tranquillity, which once served as the living room of the empresses` . The hall was later converted into a sacrificial place .Through the windowpanes on the eastern wall you can see the royal bed decorated with dragon and phoenix designs. This hall has also served as the bridal chamber of monarchs.

The Gate of Earthly Tranquilliity leads to the Imperial garden (known to westerners as Qianlong` s Garden ),which was used by the emperor ,the empress, and the concubines. A magnificent structure stands in the middle. It is called the Qin `s an (Imperial Peace) Hall. It is the only building in the Palace Museum that was built in Taoist style. It served as a shrine to the Taoist deity. The garden covers a space of 12,000 square meters ,and is 130 meters from east to the west and some 90 meters from north to the south. There are a dozen halls, verandahs, pavilions and waterside houses in the garden . On each of the fur corner there is a pavilion dedicated to the four seasons which is different in construction style and shape. The garden also features an imperial landscape. With rare trees and exotic rockery, the Imperial Garden served as a model for China` s imperial parks .In all ,a total of 10-strong building styles were applied.

The tall building we are now passing is the gate of military prowess, the back door of the Palace Museum. Our visit is now drawing to a conclusion but the architectures of the Palace are not . On the other side of the road is the 43-meter-hign Charcoal Hill , providing natural protection for the Forbidden City. This was also an embodiment of China` s construction style-putting a pool in the front and a hill in the rear. Now let` s climb up to Wanchun (Everlasting Springs ) Pavillion where we` ll have a great view of the Palace Museum.

（进午门之后）进了故宫，大家首先看见的就是人……为什么这么多人来到这里呢？因为明朝永乐年间，一百万劳工花了十四年的时间修筑起来的故宫是世界是最大的宫殿，非常有名。每天都有数万名游客来这里观光。

故宫的面积约是天安门广场的两倍，比凡尔赛宫殿还大，是日本平安神宫的十倍左右。故宫的历史开始于570年前，请大家把思绪拉回到570年前来游览故宫吧！

这个建筑是故宫朝南的正门，叫作午门。午是正晌午时的午，是位于正中的意思。午门的下面，有五个拱门，正中间的门只有皇帝才能出入，即使地位很高的大臣，也只能使用两侧的门；地方上的诸候只能使用最两端的小门。这些都是根据身份，等级来严格规定的。过去，只有皇后在结婚的时候，才能从午门进入一次，其它女性一律禁止出入午门。当然现在是谁都可以进啦。过去对皇帝的心腹都是这样严厉，一般百姓就更不用提啦。连靠近故宫都不行。所以，这个故宫又被称作紫禁城。紫是紫色的紫。过去有天帝之子，老子住的地方当然也得是紫色的宫殿才中！于是，用了个紫字。禁就是禁止入内的禁字，也就是禁止随便进放的意思。

这正中的路是皇帝专用的。这条但是故宫的中轴线，也是整个北京城的中轴线。北京的主要建筑大多都沿着这个中轴线而建，两边的建筑也多是对称的。皇帝的宫殿位于这中轴线的中间，显示着”普天之下，唯我独尊”。这条路是用大理石铺成的。请看，这大理石路比两边的路高出一块儿来。当皇帝将走这段路时，还要在上面铺上地毯之类的东西，这样就高了。所以纵然皇帝身材短小，在这上面一走，也显得高大伟岸！

皇帝是了不起的”爷们儿”，这中间的门也是了不起的”爷门儿”。每当皇帝经过这中间的门时，都要敲响大钟、大鼓伴奏才行。皇帝就这样迈着步子：咚咚---咚咚咚咚---咚---咚真戳威严无比！皇帝打心眼儿里感觉到：看！还是老子伟大！下面，我们大家也假装当回皇帝，体会一下皇帝走路的感觉吧！

（在太和门前）这个建筑叫太和门，是故宫里最大的木制大门。在这个大门的前面，放有一对狮子，这是明代用青铜的。狮子强悍，吼声震天，使百兽惧怕，放在这里，代表着皇帝的威严。那里有个石头做的像邮筒似的东西，那是大臣，诸候求皇帝时，要写申请书放在里边，由皇帝的仆人转达给皇帝：”万岁，此人求见，可以吗？””好。””是，遵命。”就可以有进了。如果皇帝狱：”不行！”那求见的人就会被撵走。和它相对称的那边，还有一个石头做成的东西，它的形状像一个大印，象征着皇帝的权力。也就是说：老子的权力坚如磐石，不管世间有何变动，老子的权力永远不变！

（经过太和门之后）前面的大殿叫太和殿，是故宫内最大的建筑物，并且是过去北京城最高的建筑物。皇帝下令：任何人的房子也不能高出老子的房子。所以京城只好建了平房，北京过去曾被称为”平房之都”。

下边的广场是太和殿广场，为什么要建这么大的广场呢？如果不建这个广场或是建个小广场，那么，人们就不会感觉到太和殿的雄伟壮观。只有建这么大的广场，站在这里向对面看去：蓝天之下，黄瓦生辉。再加上下面白色的石台，给人以豪华绚烂之感。举行大典的时候，皇帝坐在太和殿正中的御座；文武百官跪伏在广场。那时还要往石台上的大鼎里放入绿叶松枝燃烧，弄得烟雾缭绕，太和殿直就像云中楼阁一样，文武百官仰望着云中楼阁呼万岁，坐在御座上的皇帝感觉是多么良好，就可想而知啦。

（在太和殿广场）尽管故宫周围有十米高的城墙和52米宽的护城河，皇帝还是担心有人挖地道钻进故宫暗杀他，吓得睡不好觉，，绞尽脑汁想了个办法，就是把广场用十五层砖横、竖交叉地铺严实了，才终于放下心来。从这件事也可以看出，当时的权力斗争是何等激烈！当然在大典时，文武百官三呼万岁，但皇帝还是怀有戒心：这里面，这家伙，那家伙，说不定哪个家伙想暗杀老子，不注意哪行！这广场的砖层大约有三、四米深。

（在太和殿的石台上）这个由石头做成的东西叫嘉量，嘉量是当时的标准度量衡，表示皇帝公平处事，谁半斤，谁八两，心里自然有数。对面还有一个石头做成的东西，叫作日晷。发音和日记一样，但不是日记，是用来看时间的石头表。皇帝的意思是：重量和时间的基准都在老子这里。

那边有鹤和龟，”千年仙鹤，万年龟”，是长寿的象征。不过，中国和日本不同，是颠倒过来说的，叫作”万年仙鹤，千年龟”。为什么说法不一样呢？大概是过去日本的留学生在中国学了词句之后，乘船归国途中，由于船的颠簸使头脑产生混乱，记颠倒了。还有许多例子，如：日本讲良妻贤母，中国讲贤妻良母；日本讲平和，中国讲和平；日本讲法政大学，而在中国叫作政法大学。文章的意思完全一样，但只是顺序不同，大概就是乘船颠簸所致。那鹤和龟不单是一种装饰物，也是一种香炉。它们的背都盖着盖儿，每当大典时，就把盖掀起来，放入檀香燃烧，那烟就从它们的嘴里缓缓溢出，就好像它们都在吞云吐雾一样。

请大家从石台上回头看广场。我们进了故宫之后还没有看见过树。为什么在这么宽阔的地方连一树都不种呢？……不是为了防止暗杀，而是为了制造气氛。如果种了树，郁郁葱葱一片绿，鸟儿在上面又唱又叫的，就会呈现出生活的气息。如果不种绎，就会产生庄严的气氛。我们来想像一下：过去大臣、诸候要见皇帝时，全都得从天安门走着进来，走在宽阔的路上看着高大的建筑，在庄严肃穆的气氛中，大臣、诸候就会越走越感到压力沉重，当走到皇帝面前时，就会自然地双腿打着哆嗦跪下来了。

中国历史上最后一个皇帝---爱新觉罗.溥仪三岁时当上皇帝的，他即位时的御座就在太和殿的正中。现在开始五分钟自由活动，五分钟后在那凉快的地方集合。

The Jingjiang Mausoleum of china中国桂林之靖江王陵简介

2009-03-12T15:29:00.000+08:00

靖江王陵简介The Jingjiang Mausoleum

The Jingjiang Mausoleum is located at the foot of Yao Mountain in the eastern suburb of Guilin. It is a mausoleum for a royal family - the Jingjiang Family in Ming Dynasty whose eleven generations were buried. Moreover, there are more than 300 tombs covering 100 square kilometers, making up the biggest ancient tomb group in south China. The well-preserved tombs have become important relics of culture and history in Guilin.

"I have visited more than 80 countries and over a hundred cities. I have found that no city can surpass the beauty of Guilin."
"Guilin is really a bright pearl in China."
- Former US President Nixon

Guilin is regarded in China as the country's most picturesque city. Two crystal-clear rivers meander through the city, which is encircled by mountains with unusual & bizarre rock formations and caves.

Two crustal movements of the earth took place about 200 and 180 million years ago thrusting the limestone sediments out of the sea bottom. They were forced upwards more than 200 meters to the surface. This karst formation was molded through many years of erosion by the wind and rain to became the hills and rocks with unusual shapes . There are many complete karst (Limestone sites), which are of high scientific value and tourist value.

Guilin is named after the fragrance of osmanthus tree and saw its first inhabitants in Qin Dynasty over 2,000 years ago. Guilin prospered and flourished in Tang, Song, Ming and Qing under patronage from succeeding Emperors.

It is currently home to 12 ethnic nationalities with a total population of 1,260,000 in the city and surrounding area.

Guilin's reputation as one of the world's most a beautiful places has become established over hundreds of years and ranks second on China list of the 10 best tourist destinations.

Location
Guilin is located 109°E longitude and 24° N latitude in the northeast of Guangxi Zhuang Autonomous Region. The Guilin Government area covers an area of 4,195 square kilometers. It is in a basin surrounded by the Yuecheng Range , Ocean Hill, Jiaqiao Range and Tianping Hill. Guilin is located almost due west of Hong Kong and about 1 hour by air.

Guilin is in subtropical and monsoon zone with warm and moist climate.The altitude is 140-160 meters. All this makes Guilin a unique natural experience for the visitor.

The Li River meanders through Guilin from north to south. Most of Guilin city lies on the western bank of the Li River.

welcome to China,Welcome to Guilin(中英文对照)

2009-03-12T15:20:00.000+08:00

Guilin is in the north of Guangxi. The population in the city of Guilin is more than six hundred thousand. There are famous and beautiful sceneries in Guilin.

If you come to Guilin, you will know how clear the water is and how green the hills are. Every year many tourists come to Guilin for a visit. You can take a boat to see the scenes of the Li River. You can also visit the scenic spots in the city on free buses.

You will enjoy yourself if you go to Guilin.

桂林在广西的北部，市区人口是60多万。桂林有著名而美丽的风景。

如果你来到桂林，你将知道那里的水是多么的清，那里的山是多么的绿。每年许多游客来这里参观。你可以乘游船看漓江风光，也可乘免费公车参观市区各景点。

如果你来桂林，你一定会玩得愉快。

Guilin lies in the north of Guangxi. There are more than 600,
000 people in the city. Guilin is famous for its beautiful sceneries in the world.

ff you come to Guilin, you will know how clear the water is and how green the hills are. Many tourists come and visit Guilin every year. There you can take a boat to see the scenes of the Li River and visit the scenic spots in the city on free buses.

Welcome to Guilin for a visit.

桂林位于广西北部，市区有60多万人。桂林以风景荚丽而闻名于世。

如果你来桂林，你将会知道那的水是多么的清，山是多么的绿。每天许多游客来此参观。在那你可以乘船游漓江，也可以坐免费公共汽车游览市区各景点。

欢迎来桂林参观。桂林各景点英文简介象山景区：Xiangbi Shan
(Elephant Trunk Hill)

This hill resembles an elephant sucking water. The Elephant Eye Rock perches high up the hill, with a hole running through it from left to right. Between the elephant's trunk and the body is a big round hole. It's reflection in the water is the exact image of the full moon, and hence its name" water Moon Cave". On the cliff there are more than 50 pieces of carved inscriptions belong to different periods. At the moonlight night, you will feel yourself merged with the moon in the sky, the moon in the cave and the moon at the river bottom. It is a symbol and landmark of the city.

芦笛岩英文简介Ludi Yan
(Reed Flute Cave)

Described as "Art Palace of Nature", the stalagmite and stone flowers of grotesque shapes in the caves create breathtaking spectacles which are really a feast for the eyes. Half way up the Brightness Hill, Reed Flute Cave is seven kilometers northwest of the center of Guilin. There used to be a special kind of reed growing outside of the cave which was an ideal material for making flute. Inside the U-shaped Karst cave are a large number of stalactites, stalagmites, stone pillars, stone curtains, and stone flowers, all glistening in colorful lights. In a distance of 500 meter between the entrance and the exit, there are more than 30 interesting sights, including " Pine in the Snow", "Mushroom Hill","Virgin Forest"… The Reed Flute Cave is justifiably called the " Art Palace of Nature".

叠彩山英文简介Diecai Park
( Hill of Folded Brocade)

It earned its name due to the fact that its fault layers look like pieces of piled brocades. Standing on the top of the hill, you will get a panoramic view of the city.

伏波山英文简介Fubo Shan
(Whirlpool Hill)

Standing magnificently on the side of the river, this hill is so called because it serves to stem the torrents coming down the surrounding higher ground in summer, thus forming whirlpools. At its foot is Huan Zhu Dong ( Returned Pearl Cave).

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七星公园英文简介Seven Star Park

East of the Li River, Seven Star Park derives from the Seven Star Cave, is one kilometer away from the downtown. It occupies more than 40 hectares, which is the largest, most beautiful multiple park in Guilin. The park boasts of the green hills, crystal water, fantastic caves and beautiful rocks.
The ancient Floral Bridge straddles at the southern entrance. Hidden-dragon Cave near the southern gate houses the Forest of Stone Inscriptions. To the east of Seven-Star Hill stands the Camel Hill, at the foot of which the US president Bill Clinton once made a public speech on environmental protection in 1998. Besides, the Seven-Star Cave, the zoo and potted landscape Garden are worthy of being seen.

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靖江王墓、尧山英文简介The Jingjiang Mausoleum

The Jingjiang Mausoleum is located at the foot of Yao Mountain in the eastern suburb of Guilin. It is a mausoleum for a royal family - the Jingjiang Family in Ming Dynasty whose eleven generations were buried. Moreover, there are more than 300 tombs covering 100 square kilometers, making up the biggest ancient tomb group in south China. The well-preserved tombs have become important relics of culture and history in Guilin.

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独秀峰英文简介Duxiu Feng
(Solitary Beauty Peak)

It rises sheer from the ground inside the palace in the center of the city. It has acquired a fame of "the Pillar Holding up the Southern Sky" because of its majesty. The climb to the top is steep but there are good views of the town, the Li River and the surrounding hills. On the eastern cliff there remains giant engraved characters by the Qing dynasty calligraphers.

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西山公园英文简介Xishan Park

The West Hill Park, a mile from downtown, is located in the western part of the city. The park holds the West Hill, Hidden Hill, and City Museum. Around the hills is a lake, by which stands a temple called Xi Qinglin. It has been frequented by pilgrims and tourists ever since the Tang Dynasty. On the cliff there exist 200 statues and frescos.

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榕湖杉湖英文简介Banyan Lake and Fir Lake

Banyan Lake and Fir Lake are two pieces of emerald embedded in the downtown area. Back in the Tang Dynasty, they were part of the city moat.
The one in the east was called Fir Lake owing to the fir trees growing around, while the other was called Banyan Lake thanks to a giant banyan guarding the ancient city gate that enjoys a history of 1,000 years.
Around the lakes grow bamboo groves, peach and cassia trees. Zigzagging bridges lead to the small islands dotting on the water. Though located in downtown, the lake areas are beautiful and quiet.

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穿山公园英文简介Chuanshan Hill
(The Pierced Hill)

The Tunnel Hill is situated in the southeast. A round hole through the Chuanshan Hill is in the shape of a full moon, hence the name. A pagoda built in the Ming dynasty stands at the top of a neighboring hill. A branch of the Li River winds through the park.

Slender West Lake瘦西湖(中英文对照)

2009-03-12T14:31:00.000+08:00

Slender West Lake

Slender West Lake is situated in the northwest suburb of YangzhouCity. It originally was a nature river course named Baozhang River.With continuous harnessing through the dynasties, it gradually became ascenic area with many enchanting lake scenes. It is located to the westof the city and is slim in its shape, so people named it Slender WestLake.

瘦西湖位于扬州城的西北郊区，原先是一个名叫宝张河的自然湖泊，经过各朝各代的不断的治理，形成了一个拥有许多美丽湖泊风光的自然景区。由于它位于扬州城的西郊并且形态瘦长，故取名“瘦西湖”。

Dating from the Tang Dynasty (618-907AD), this manmade lake has often been quoted by several poets of the period. 从唐代开始，瘦西湖就经常被诗人们吟诵了。

Slender West Lake is 4.3 kilometers in total length with an area ofover 30 hectares. The lake boasts many famous scenic spots, such as theWhite Pagoda, the Five Pavilion Bridge, and Xiaojin Hill.The Long Dike is on the western bank of the lake, extending about one hundred meters from the entrance of the park to the Xiaojin Hill.Weeping willow trees are growing all along the dike. In the lake is anislet where Zheng Banqiao's calligraphy of couplets can be seen in a house.
瘦西湖总长4.3公里，面积30公顷。瘦西湖因诸如白塔、五亭桥和小金山之类的景点而闻名于世。瘦西湖的西岸有著名的长堤，从公园的入口开始绵延一百多米直到小金山，长堤边种满了垂杨柳。湖中有个小岛，郑板桥的一些书法作品就收藏在此间的一栋房子中。

Gui Lin impression(桂林印象组图)

2009-03-12T13:47:00.000+08:00

靖江王墓、尧山英文简介The Jingjiang Mausoleum

The Jingjiang Mausoleum is located at the foot of Yao Mountain in the eastern suburb of Guilin. It is a mausoleum for a royal family - the Jingjiang Family in Ming Dynasty whose eleven generations were buried. Moreover, there are more than 300 tombs covering 100 square kilometers, making up the biggest ancient tomb group in south China. The well-preserved tombs have become important relics of culture and history in Guilin.

芦笛岩英文简介Ludi Yan
(Reed Flute Cave)

Described as "Art Palace of Nature", the stalagmite and stone flowers of grotesque shapes in the caves create breathtaking spectacles which are really a feast for the eyes. Half way up the Brightness Hill, Reed Flute Cave is seven kilometers northwest of the center of Guilin. There used to be a special kind of reed growing outside of the cave which was an ideal material for making flute. Inside the U-shaped Karst cave are a large number of stalactites, stalagmites, stone pillars, stone curtains, and stone flowers, all glistening in colorful lights. In a distance of 500 meter between the entrance and the exit, there are more than 30 interesting sights, including " Pine in the Snow", "Mushroom Hill","Virgin Forest"… The Reed Flute Cave is justifiably called the " Art Palace of Nature".

象鼻山Xiangbi Shan
(Elephant Trunk Hill)

This hill resembles an elephant sucking water. The Elephant Eye Rock perches high up the hill, with a hole running through it from left to right. Between the elephant's trunk and the body is a big round hole. It's reflection in the water is the exact image of the full moon, and hence its name" water Moon Cave". On the cliff there are more than 50 pieces of carved inscriptions belong to different periods. At the moonlight night, you will feel yourself merged with the moon in the sky, the moon in the cave and the moon at the river bottom. It is a symbol and landmark of the city.

榕湖杉湖Banyan Lake and Fir Lake

Banyan Lake and Fir Lake are two pieces of emerald embedded in the downtown area. Back in the Tang Dynasty, they were part of the city moat.
The one in the east was called Fir Lake owing to the fir trees growing around, while the other was called Banyan Lake thanks to a giant banyan guarding the ancient city gate that enjoys a history of 1,000 years.
Around the lakes grow bamboo groves, peach and cassia trees. Zigzagging bridges lead to the small islands dotting on the water. Though located in downtown, the lake areas are beautiful and quiet

印象*刘三姐远景(impression*Liu Sanjie )(Liu Sanjie:The Third Sister of the LIu Family)

Chinses -English Dishes list(中英文对照菜单)

2009-03-11T07:54:00.000+08:00

八宝海参 Eight-Treasure Sea Cucumbers

八宝鸡Chicken Stuffed with Eight Delicacies

拔丝金栆Toffee Dates

白斩鸡Boiled Chicken is Spice Salt Broth

白汁银鱼Steamed Whitebait with White Sauce

白灼大虾Boiled Prawn

棒棒鸡Bon Bon Chicken

鲍参翅肚羹Shark's Fin and Seafood Thick Soup

爆魷鱼卷Sauteed squid Rolls

北京烤鸭Beijing Roast Duck

比利时烩鸡Belgian Stewed Chicken

碧绿虾仁Crystal Shrimps

扁豆炒蛋Omelet with Green Beans

冰糖湘莲Lotus Seedpod with Crystal Sugar

波兰式蒸鱼Steamed Fish a la Poland

薄荷糕PEPPER Mint Patty

布丁Pudding

菜花炒蛋Cauliflower Omelet

菜心扒蹄筋Braised Tendons with Cabbage

菜心烧二冬Mushroom and Gourd with Cabbage

潮洲炒饭Fried Rice with Chaozhou Style

炒鸡丁Stir-Fried Chicken Dices

陈皮鸡Chicken in Spicy Orange Peel

鼓汁蒸扇贝Steamed Scallop with Preserved Bean Sauce

虫草甲鱼Soft-Shelled Turtle with Cordyceps

串烤羊肉Skewered Mutton with Green Pepper

葱爆羊肉Quick-Fried Lamb with Scallion in Ginger Sauce

葱油桂鱼Sauteed Mandarin Fish

醋熘白菜Sauteed Cabbage in Vinegar Sauce

翠竹粉蒸鱼Steamed Fish with Ground Rice in A Bamboo Tube

鞑靼式炸鱼Fried Fish with Tartar Sauce

大虾蛋奶酥Prawn Souffle

大虾鸡蛋炒通心粉Fried Macaroni with Prawns and Eggs

大虾泥Minced Prawns

淡糟香螺片Chinese Radishes with Conch Slices

蛋奶烩双珍Braised Abalone and Shark's Fin with Egg and Milk

党参褒鹧鸪Stewed Poultry with Ginseng

冬菇豆腐Bean Curd with Mushrooms

冬菇鸡片汤Black Mushroom and Chicken Soup

冬茸烩贝丝Fried Scallop and Winter Melon

豆瓣鳕鱼Cod with Beans

豆鼓四季豆Fermented Soya Beans

俄式煎鱼Fish a la Russia

番茄炒蛋Tomato Omelet

番茄鸡丁炒饭Fried Rice with Tomato and Chicken Cubes

翻茄汁蘑菇蒸鱼Steamed Fish with Mushrooms and Tomato SAUCE

奉化芋头Fenghua Yam

芙蓉海参Sea Cucumber with Eggwhite

芙蓉火腿蟹肉Ham and Crab with Egg White

腐皮卷拼蟹枣Thin Sheets of Bean Curd Rolls with Crab Meat Balls

干贝丸子Scallop Balls

干煸鳝丝Sauteed Eel Shreds

干烧冬笋Winter Bamboo Shoots

干烧干贝Scallop in Pepper Sauce

干蒸黄鱼Steamed Yellow Croaker

高加索鸡块汤Chicken Soup a la Caucasus

蛤蛎鲫鱼Boiled Crucian Carp with Clam

宫爆鸡丁Diced Chicken with Chili and Peanuts

古老肉Sweet and Sour Pork

怪味鸡Multi-Flavored Chicken

罐焖鱼Fish a la Duchesse

锅巴肉片Pork Slices with Sizzling Rice

果茶汤圆Dumpling with Haw

过桥米线Rice Noodles

哈根达斯冰淇淋Hagen Daas Ice Cream

海皇一品羹Sea Urchin Soup

海米白菜Chinese Cabbage with Dried Shrimps

海南叶子盅Coconut Cup

海鲜浓汤Seafood Chowder Soup

汉堡牛排Hamburg Steak

蚝黄青边鲍Whole Abalone with Oyster Sauce

蚝油鲍片Braised Slices of Abalone with Oyster Sauce

荷包牡丹虾Prawns and Stuffed Prawn Pouches

荷香笼仔鸭Steamed Duck in Lotus Leaf

荷叶鸡Lotus Leaf Chicken

黑鱼子酱Black Caviar

红烩灌肠Stewed Sausage with Brown Sauce

红烩茄子Stewed Eggplant Brown Sauce

红烩鱼片Stewed Fish Slices with Brown Sauce

红椒酿肉Red Peppers Stuffed with Pork

红烧叶烩腰花Stewed Kidney with Red Wine

红焖鸡块Braised Chicken Chips

红焖里脊Braised Fillet

红焖牛肉Braised Beef in Brown Sauce

红烧寒菌Braised Fungus

红烧牛蹄Braised Ox Trotters in Brown Sauce

红烧蹄筋Braised Gig's Sinew

红烧元宝海参Stewed Sea Cucumber in Soy Sauce

红鱼汤Fish Soup with Tomato

红鱼子酱Red Caviar

胡辣海参Sea Cucumber with Pepper and Chili

花卷鱿鱼Squid with Pineapples

花旗冬虫草炖乳鸽Stewed Pigeon with Ginseng and Cordyceps

淮杞炖鹌鹑Stewed Quail with Chinese Wolfberry

黄酒焖猪排Braised Pork Chops in Rice Wine

黄焖大虾Braised Prawns I Rice Wine

黄油焖羊肉Braised Mutton with Butter

黄油杂拌蔬菜Mixed Vegetables with Butter

黄油汁煎鸭肝Fried Duck Liver with Butter Sauce

黄油汁土豆煮鱼Boiled Fish and Potato with Butter Sauce

回锅肉Double-Sauteed Pork Fillet

烩鸡丝Braised Chicken Shreds with Peas

火锅鸡Podjarka Chicken

火锅鱼片Fish in Hot Pot

火腿煎蛋Fried Eggs with Ham

火腿沙拉Ham Salad

鸡蛋鲱鱼泥子Minced Herring with Eggs

鸡脯沙拉Chicken-Breast Salad

鸡肝串Chicken Liver Shashlik

鸡球蔬菜汤Chicken Meatballs Soup with Vegetables

鸡茸素菜羹Vegetable Soup with Minced Chicken

鸡茸燕窝 Bird's Nest and Minced Chicken Soup

鸡肉冻Chicken Jelly

鸡肉火腿炒通心粉Fried Macaroni with Chicken and Ham

鸡丝沙拉Shredded Chicken Salad

鸡腿蔬菜汤Chicken Leg Soup with Vegetables

鸡杂汤Chicken Giblets Soup

吉祥干贝Auspicious Dried Scallop

极品串烧河鳗Barbecued Eel Skewer

English Muffins

2009-03-10T15:35:00.000+08:00

Homemade English Muffins! Oh boy! Never again be fobbed off with those little white sponges sold in grocery stores. I have called for whole wheat flour because that is what I use, but you can certainly use all or part hard unbleached (white) flour. The ascorbic acid (Vitamin C powder) is available in bulk food stores, but you will not need it unless your flour is organic, and does not have dough conditioners added. Don't be put off by the length of the instructions, these are really quite easy. You can even make the dough in your bread machine.
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Ingredients
1 1/2 cups milk
1 tablespoon butter
1 egg
3 3/4 cups hard whole wheat flour
1/4 cup gluten flour
2 teaspoons yeast
1 teaspoon salt
1/4 teaspoon ascorbic acid (optional)
1 tablespoon vegetable oil
Directions
1Heat the milk and butter to blood temperature.
2Test a drop on your wrist-- it should feel barely warm.
3Beat in the egg.
4Dissolve the yeast in the milk mixture.
5Measure the flour into a bowl and stir in the salt.
6Make a well in the middle and pour in the milk mixture.
7Mix well.
8Turn out the dough and knead it until it is smooth and elastic, about 10 minutes.
9Put the dough back into a clean, oiled bowl and turn it over (so it is coated in the oil.) Cover it with a damp teatowel and let it rise for about 2 hours, until doubled in volume.
10Punch it down, then turn it out and roll it into a cylinder, about 1 1/2" in diameter.
11Cut it into 16 equal slices.
12They should be 1/2" thick; flatten them slightly if required.
13Arrange these on an oiled cookie sheet or on waxed paper.
14Cover them with the damp towel and let rise another 2 hours, until doubled in size again.
15Bake them in a heavy, ungreased, cast iron skillet at a temperature just slightly lower than for pancakes.
16(Medium-low heat.) They should be lightly browned.
17Turn them once, and bake the other side.
18Each side should take 3 to 5 minutes.
19To serve the muffins, they should be split and toasted.
20(They will be just barely cooked in the middle otherwise.) These can also be made in a bread machine on the dough cycle.
21Put the wet ingredients in first, and follow with the dry ingredients.
22Run the dough cycle.
23Let rise for the first time, then follow the instructions above from that point, step ten.

The Chinese Recipes:Tomato Slices with Sugar

2009-03-10T14:28:00.000+08:00

Tomato Slices with Sugar

The materials:Four Tomatos(about 500 grams),The white sugar(about 125 grams).

Beginning:

1.washing the tomatos

2.chop the tomatos to eights,like the crescent.

3.put them in dish

4.sprinkle white sugar on the tomato pieces

5. wait a monent

OK,it's ok.

It looks very beautiful.if you want to bant ,this is just ok.

The erogenous star from china:Lin jia xin

2009-03-10T12:09:00.000+08:00

Grecian Goddess Draping: Spring/Summer 2009 Trend

2009-03-10T11:27:00.000+08:00

It's a logical flow-on from the one-shoulder fashion trend; a new breed of draping Grecian Goddess dresses. A notable runway trend for 2009, anything with a Grecian or Romanesque inspiration is a sure hit for the Spring/Summer 2009 season.

Who Designed It
Classical one-shoulder draping graced the runways of Elie Saab, Valentino and others, while Kenzo's dresses had more of a Romanesque tunic feel to them.
How to wear it
Make use of the ongoing gladiator sandals trend of course! Pair a more casual Grecian dress with flat, buckled sandals, or a lush flowing gown with strappy heeled shoes. If the dress is plain, team it up with some exotic statement jewellery to bring it well into 2009.

Women's Spring/Summer 2009 Fashion Trends

2009-03-10T11:19:00.000+08:00

the fashion underclothes

2009-03-10T10:37:00.000+08:00

内衣，是女人的另一面风景。而无论是神秘的、甜美的、狂野的还是欲说还休的……这些都与性感有关。性感随着年龄变化演绎着不同风格的诱惑。那主妇们的诱惑呢？或许更具风情。

黑色蕾丝刺绣3/4强聚拢文胸
点评:四分之三罩杯，三片式立体式剪裁，二者相结合的设计，使得这款内衣的收拢效果更佳，瞬间呈现迷人乳沟，托出完美曲线。而原本神秘的黑色搭配淡蓝色蕾丝刺绣花边，梦幻之感顿时加强。

点评:虽然款式简洁，但这款内衣鲜艳欲滴的红色，弥漫着阵阵原始的诱惑气息，足以让人热血沸腾，轻松塑造性感。而流畅时尚的“V”型分割线勾勒出完美弧度，尽显女性柔美

这款二分之一罩杯的内衣绝对是胸部略微丰满的女性的佳选。黑色，一向与性感挂钩，诠释成熟女性的神秘狂野之美。而细节之处的贴绣花边设计，又为其增添了少女般的甜美内敛。

点评:俏丽的蝴蝶结与活泼的自然褶皱，搭配鲜艳的粉色系，立即将沉闷端庄的黑色唤醒，并散发可爱与优雅兼备的双重诱惑。

点评:从豹纹在明星身边的曝光率来判断，这股野性浪潮是无论如何也避免不了。琥珀的豹纹花型结合日本超细面料，使得这款内衣简洁俏皮又富于个性。其侧收胶骨的功能设计，使得这款内衣更适合胸部娇小的女性。

点评:源于La miu对产品品质的执著追求，当你穿上她的时候，会让你的脸庞显得娇小迷人，同时感受意大利桑蚕丝混纺锻面温柔地抚摩你的肌肤

梦回经典肤色3/4全光面收拢文胸
点评:想摆脱内衣不贴身的尴尬，那么这款带有减压功能的内衣为佳选。一体式剪裁，造就完美贴身线条。接近皮肤的颜色，百搭实用，还让性感升级，使人浮想联翩。

点评:这款二分之一罩杯的内衣绝对是胸部略微丰满的女性的佳选。黑色，一向与性感挂钩，诠释成熟女性的神秘狂野之美。而细节之处的贴绣花边设计，又为其增添了少女般的甜美内敛。

Monkeying around with the truth

2009-02-25T15:51:00.000+08:00

本文转载,只在学习交流英语.如侵犯你的权利请及时告知!
Monkeying around with the truth There they sit, the three wise monkeys, one with its hands over its ears, another with hands hiding its eyes, and the third monkey covering its mouth. And of course you know the expression that goes with this iconic Japanese image: Hear no evil, see no evil, speak no evil. Perhaps these three wise monkeys have become universally known because they exhibit precisely the signs we humans make when we’re not telling the truth. Psychologists and students of body language (including groups as diverse as human resources professionals and law enforcement investigators) look for these “hand-to-head” movements as indicators of lying.
For example, a liar will often put his hand near his mouth, as if to cover up the mouth and the lie. He may also touch the face near his eyes or even begin rubbing his eyes when speaking an untruth. The ears too come into play, with liars frequently tugging at an ear lobe or actually scratching the inside of the ear. Finally, even the nose can display subtle telltale signs of lying (remember Pinocchio?), with liars often pulling it or rubbing it as if they’re about to sneeze. Some liars wrinkle their noses ever so slightly and usually very quickly when telling a lie, giving the impression that something smells bad (like what they’re saying, for instance). Flaring the nostrils can also be a sign that you shouldn’t believe what you hear. Each of these hand-to-head gestures and actions can be a result of the stress and anxiety one feels because of telling a lie.
Eyes and lies Darting eyes, as we’ve said, are a strong sign of lying behavior, as are firmly fixed eyes. But there are two eye movements you may not associate with lying. First, and this may sound odd, but please do what we ask — we want you to recall the name of the last movie you saw. Chances are in thinking about the answer, your eyes moved up and to the left. That’s where most of us move our eyes when we’re trying to recall a fact, when we’re thinking of something from the past. Eyes up and to the left. Now, we want you to think about what you’re planning on doing this upcoming weekend. OK, where did your eyes move? Up, yes, but this time to your right. That’s the eye movement most of us make when we’re thinking about the future. Up and to the right.

英国主要英文报刊--学英语的好帮手

2009-02-25T15:02:00.000+08:00

http://www.thetimes.co.uk/ 泰晤士报http://news.ft.com/home/asia 金融时报http://www.timesonline.co.uk/ 泰晤士在线http://www.newsoftheworld.co.uk/ 世界新闻报http://www.dailymail.co.uk/ 每日邮报http://www.thisislondon.com/ 旗帜晚报http://www.bbc.co.uk/ 英国广播公司BBChttp://www.observer.co.uk/ 英国观察家报http://www.express.co.uk/ 每日快讯http://www.theherald.co.uk/ 格拉斯哥先驱报http://www.mirror.co.uk/ 每日镜报http://www.eveningtimes.co.uk/ 新闻晚报http://www.guardian.co.uk/ 卫报http://www.independent.co.uk/ 独立报http://www.sunday-times.co.uk/ 星期日泰晤士报http://www.dailytelegraph.co.uk/ 英国每日电讯http://www.economist.com/ 英国经济学家http://www.the-tls.co.uk/ 泰晤士报文学增刊http://www.newsociety.com/ 新社会http://www.geographical.co.uk/ 地理杂志http://www.nature.com/ 自然http://www.futuremusic.co.uk/ 未来音乐http://www.spectator.co.uk/ 旁观者http://www.nowmagazine.co.uk/ 现在http://www.timeout.com/london 闲暇http://www.newscientist.com/ 新科学家http://www.sciencenews.org/ 科学通讯http://www.scilet.com/ 学科进展http://www.newstatesman.co.uk/ 新政治家http://www.private-eye.co.uk/ 侦探http://www.discovery.com/ 发现http://www.thescientificworld.com/ 科学世界http://www.anagramgenius.com/ 妇女之国http://www.listener.co.nz/ 听众http://www.ipcmedia.com/ 妇女界http://www.punch.co.uk/ 笨拙http://www.janes.com/ 英国简氏防

Welcome to China,Welcome to my blog!

2009-02-25T14:09:00.003+08:00

Welcome to China,Welcome to my blog!Thank you very much!I come from China,it is very good place!I love it!I have some photo about China.

他的肢体语言告诉我们?

2009-02-25T13:40:00.000+08:00

这是一篇纯英语文章,是我从http://www.msnbc.com/news/default.asp 这个网站转载的.希望大家喜欢!一起学习英语,一起进步加油啊!
Is he lying? His body may tell the truth
‘Warning Signs’ to look for if you suspect your man is cheating

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Why do men cheat? TODAY’s Amy Robach talks to M. Gary Neuman, author of “The Truth About Cheating,” about why some married men are unfaithful.
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They say heaven knows ... so why not see what stars have in store for you today?
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Portraits from Vanity FairSee iconic images of 20th-century figures such as Clint Eastwood, Amelia Earhart, Greta Garbo and more.
more photos
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updated 4:59 p.m. ET Feb. 24, 2009
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If you suspect your partner is cheating on you, don’t just listen to his words — his body language might just be a lot more honest. From rubbing his eyes to covering his mouth when speaking, "Warning Signs" by Anthony DeLorenzo and Dawn Ricci show you what signals to look for if you think he’s lying. An excerpt.
Chapter threeHere’s the good news about being lied to by your husband: He’s probably not very good at it. Call him what you will right now, but chances are you’re not married to a pathological liar — a person who suffers from a mental disorder that manifests itself by the compulsive need to lie and whose lies are so well delivered, most of us could not detect them. But the majority of people are simply lousy liars. Their deceitfulness can be made apparent to you — if you know what to look for, listen to, and pay special attention to — because their body language will often tell you when they’re lying.
We’re not saying that it will be easy for you to become a human lie detector. It will demand that you learn the key indicators exhibited by someone who is telling a lie and that you don’t let on that you suspect your smiling husband is lying through his teeth. And it will take patience on your part to accumulate the evidence of his lying: You may need to have a number of conversations with your husband to give him the opportunity to tell a large enough body of substantial lies to prove that he’s having an affair. But we can assure you that with the lie-detection signs we’re about to share with you, you’ll be able to determine — though no one can say with 100 percent assurance — if what he’s telling you is the truth or one more lie.
We’ve seen many technological advances in our pursuit of the truth for clients over the years — from tiny video cameras that fit in a pen to portable listening devices that can pick up a conversation one hundred yards away to computer spyware and global positioning systems (GPS) that pinpoint a person’s location to within a few feet. But in our decades in this field, one highly effective area of investigation hasn’t been improved upon, an area that ironically is not based on technology or requires any technical expertise whatsoever. But when used properly, this investigative device can provide evidence of an affair as thoroughly, accurately, and consistently as the fanciest digital equipment ever could. The device is you — and your ability to read a person’s body language for signs of lying. We call this area of investigation the Body of Truth, because his body language, more than virtually anything else he’s saying, is your window into knowing whether what he’s saying is the honest truth or a flat-out lie.

Your turn
Have you cheated on your partner?
How to listen to what his body is telling you If you suspect your partner of cheating, it’s only natural that you’ll be suspicious of what he tells you, especially in those areas and topics that hold the most interest to you, such as his late working hours. Where exactly was he last Saturday afternoon? And why did he call you by another woman’s name? But be careful. If you believe that there’s nothing you can believe, then it will be much harder for you to separate the truth from his deceitful answers. It’s far better to trust what his body language is telling you than to feel that everything he says to you is dishonest. You’re searching for the truth, wherever that might lead you, so give it a chance. This approach will allow you to far more accurately distinguish between fact and fiction.
Like any language, body language is full of nuance and idioms and has many parts. But from what we’ve learned working with experts we’ve consulted with over the years on the topic of body language and lying, reading body language falls into two main areas: the actual movement of the individual’s body parts (the eyes, mouth, hands, feet, legs, and of course the whole body) and how the person speaks, including his or her tone of voice and speech patterns.
A body of lies Of the two areas — the body and speech — the body generally reveals more, mainly because it provides more signals to look for and more ways for a liar to unwittingly betray the fact that he’s not telling the truth.
Let’s start at the top. The face of a person telling a lie often appears less animated than that of someone telling the truth. What movement there is, is limited to the mouth, not the eyes, which normally move in concert with the mouth — for example, when you smile, your eyes smile too, getting wider as your lips form a smile. A person who’s lying is usually tight lipped, with the corners of the mouth turned down. Darting eyes can also serve as a reliable sign of someone’s lying, so much so that many liars make a concerted effort not to move their eyes or blink excessively. So a blank, fixed stare — the opposite of darting, blinking eyes — can indicate a dishonest response as well.

常用英语报刊网站介绍及链接

2009-02-25T08:42:00.000+08:00

几个常用英语报刊网站介绍及链接 Favorite http://www.fortune.com/ 《财富》英文版 http://www.fortunechina.com 《财富》中文版网址
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http://www.guardian.co.uk/ 卫报是一家著名的英语日报。它提供的新闻覆盖英国及国际经济、政治、文化、教育及其他领域
http://www.thetimes.co.uk/ 泰晤士报是世界上最悠久的日报，它将高质量的新闻带给世界各地的人们。星期日泰晤士报提供综合性报道，并包括与它的姊妹报泰晤士报相互关联的专栏
http://www.pa.press.net/ 新闻协会网址提供新闻、体育新闻、电视排行榜和特写文章。新闻协会同时是英国国家新闻机构
http://www.economist.com/ 这是一家对国际经济和政治事物提供分析的重要杂志
http://www.ielts.org/ 有关IELTS考试的信息
http://www.nytimes.com 《纽约时报》New York Times的站点最优秀的部分是CyberTimes，这是以报道技术和Internet方面信息方面为主的站点。如果你正在寻找工作或者公寓，那么访问New York Times绝对是很值得的。你还可以进入你所感兴趣的论坛，与其它读者或编辑共同探讨一些问题。New York Times Books每日都在报道世界各地的新书的新闻，再者，你还可以按照作者或书名对50000册以上的新书进行查找和回顾，并将有畅销书排行榜提供给你。最后，该站点还提供有交互式字迷游戏，供读者解答
http://www.msnbc.com/news/default.asp MSNBC是目前最好的交互式新闻站点该站点还有个人化的新闻主页，可以把特定的信息传送到你的屏幕之上
http://www.usatoday.com/ 今日美国报：每日传送美国新闻之最新报导
http://online.wsj.com/public/us 华尔街报
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http://www.mirror.co.uk 英国镜报，英国最主要报纸之一