The second Disney Park in China may land in Shanghai

After the Disneyland Park Hong Kong opened in 2005, another city in China --- Shanghai, was eager to host Disney. Recently, the Disney company and the Shanghai Municipal Government drew up a joint application report which will be submitted to the Chinese Central Government for a formal approval.

The Disney headquarters and the Shanghai Municipal Government signed the document to draw the legal and financial framework for the construction of a theme park in Shanghai. According to the agreement signed, Disney will hold 43 percent of the stock shares, while the Shanghai municipal government-owned joint venture will hold 57 percent.

If the application is approved, Shanghai Disneyland will be listed among the ultra-large-scale ones, comparing to Disney projects around the world. The Disney theme park project is expected to cost 24.48 billion yuan and to cover an area of about 1.5 square kilometers. The project could bring in investment in the mainland stock market involving enterprises from a range of sectors such as real estate, film and television entertainment, publishing and printing, media networks, toy manufacturing, franchising, advertising and others.

But it may not be good news for Hong Kong Disneyland park, which will be certainly suffer from the project. For the park in Shanghai will draw visitors from Hong Kong park.

Decorations for Coming Spring Festival

People were busy in selecting decorations and goods to greet the Chinese traditional Spring Festival, which falls on Jan. 26 this year. Decorations for the Coming Spring Festival are very beautiful and colorful, they are the expressions of Chinese culture.

1. An old style lantern:

2. Lanterns hanged on the tree

3.paper-cut decorations

4.paper-cut decorations


5. The local flower business heats up in the market as the Chinese traditional Spring Festival approaches.

The Chinese Spring Festival is coming

Jan 26, it’s a big day for all Chinese people. That’s the traditional holiday --- the Spring Festival!

Held on the first day of each year of the lunar calendar and lasting for weeks, the spring festival is regarded by the Chinese people as the grandest and most important annual festival, similar to Christmas Day for Europeans and Americans. Originating during the Shang Dynasty (16th - 11th century BC), Spring Festival, which celebrates family reunion, is full of rich and colorful activities, and new hopes for health, treasure and good luck. People from different regions and different ethnic groups celebrate it in their unique ways.

The spring festival is very interesting, people do a lot of preparations and colorful activities are held. Such as:

1. House decoration --- Nearly a week before the Spring Festival, every family does a thorough house cleaning. People often buy some Red scrolls with complementary poetic couplets, one line on each side of the gate, are pasted at every gate. The Chinese character 'Fu' is pasted on the center of the door and paper-cut pictures adorn windows. 'Fu' in Chinese means 'Good Luck' or 'Happiness', by pasting this character on the center of the door, people show great hope to be happy. Nowadays, people like to paste it backward, for this means 'Fu' has come. Paper-cut is a famous Chinese traditional craft. During Spring Festival, people paste favorite paper cuts on windows not only for decoration and appreciation but also for delivering hope.

2. Prepare food and clothes --- they purchase enough food, including fish, meat, roasted nuts and seeds, all kinds of candies and fruits, etc, for the festival period. People from different regions may prepare different food, such as jiaozi in north China and niangao (a kind of sticky rice cake) in the south are the indispensable foods. Also, new clothes must be bought, especially for children.

3. Spring Festival’s Eve --- On New Year's Eve, no matter where he is, every member will try his best to come back to enjoy the family reunion feast. Family members chat or watch special TV programs all night. To show respect for their ancestors, some families burn incense and prepare delicious food at home.

4. Setting Firecrackers and Fireworks --- Regarded as the most exciting event, especially to children during the festival, setting firecrackers means biding farewell to the past year and welcoming the New Year. Fireworks have been popular for over 2,000 years, and have become a festival essential. When the clock announces the New Year, numerous households set off fireworks at almost the same time, creating a thunderous sound. Various multicolored fireworks are also displayed by official organizations. Today fireworks have become an indispensable part of celebrating grand festivals, of marriage, even of opening a new shop.

5. Paying New Year Visits --- Paying New Year visits is a special way for people to express good wishes to each other. On the first day of Spring Festival, wearing their new clothes, people visit relatives and friends to extend New Year's greetings and invite them to visit. Next, people begin to visit their distant relatives. In cities and suburbs, colorful activities include Temple Fairs, Yangge dancing, and lion and dragon dancing.

The Spring Festival lasts until the Lantern Festival begins fifteen days later marking the end of the Chinese New Year. It is celebrated by Chinese people at home and abroad. Everyone immerses in the festive atmosphere, and exchanges wishes for a good harvest year.

xi'an series: 5 guesses on the Mausoleum of Emperor Qin Shihuang

Recently, Guo Zhikun, a specialist in the history of the Qin (221 BC-206 BC) and Han (206 BC-220 AD) dynasties, gave a press conference in Xi'an. He disclosed his academic research results focusing on the Mausoleum of Emperor Qin Shihuang, making bold guesses about the mysterious tomb complex that fascinates the whole world.

Guess 1: How tall was the tomb mound?

According to Guo, the mausoleum of Emperor Qin Shihuang is actually composed of two parts: the tomb mound, a hillock above the tomb, and the underground palace, the chamber containing the emperor's coffin.

Most historical records indicate that the original tomb mound was 115 meters in height and 2,076 meters in girth. Exposed to the wind and sun for thousands of years, the mound has been greatly weathered down. The current girth is 1,390 meters, and the base of the mound covers an area of 120,750 square meters.

There has been a decades-long argument about why the mound's height dropped so sharply in recent years. Guo said that most people attributed it to the erosion from wind and rain and to manmade changes. However, another opinion has emerged recently. According to Duan Qingbo who leads the archaeological team at the mausoleum, the height of 115 meters recorded in most historical documents was just a figure copied down from the original blueprint. It is believed that the construction was left unfinished due to a nationwide uprising of peasants. After the emperor's corpse was placed in the chamber, the tomb mound project began. Later, about half of the laborers were transferred to the construction site of another palace building. When the peasant army approached the Mausoleum of Emperor Qin Shihuang, the second emperor of the dynasty, who had taken the throne from his dead father, hastily organized the remaining workers on the construction site to fight against the rebels. No more soil were added onto the hillock later.

Guess 2: How many gates does the underground palace have?

Opinions also differ on how many gates the underground palace contains. Some said there were two, one made of stone and the other of bronze. Others said that there were six, because Emperor Qin Shihuang had always considered the number "six" auspicious.

How many gates does the underground palace have then? After reading through piles of ancient documents, Guo Zhikun said that the exact number was recorded clearly in Records of the Historian, a great historical book written by Sima Qian. In it, the author wrote, "When the emperor died, he was placed in the underground palace. Then, the middle gate was closed and the outer gate was shut down. All workmen were entombed. No one escaped."

Guo explained that the emperor's coffin and all his burial articles were placed inside the middle gate. When the palace was shut down, workmen were busy working in it. Within seconds, however, they were entombed along with the emperor and became burial sacrifices themselves.

From Sima Qian's description, Guo inferred that the underground palace had three gates: an outer gate, a middle gate and an unmentioned inner gate. In addition, in Sima Qian's record, the middle gate was "closed", which meant it had two planks, and the outer gate was "shut down", which meant it slide down vertically. Guo believed the middle door was locked automatically once it was closed. It was designed deliberately to prevent any breakthrough from inside or any invasion from outside. Besides, Guo guessed the unmentioned inner gate had the same mechanism as the middle one and the three gates were located on a straight line.

Guess 3: How many treasures lie buried?

The tomb of Emperor Qin Shihuang was filled with fine vessels, precious stones and other rarities according to Sima Qian's record. Liu Xiang, another famous scholar before Sima Qian, wrote in one of his passages, "Since antiquity, no one has ever been buried in such a luxurious manner as Emperor Qin Shihuang."

All the sketchy but intriguing words made us curious about the mysterious wealth buried in the magnificent underground palace. In Records of the Historian, one can find descriptions about a golden wild goose, pearls and jade. But what else lies down there?

In the late 1980s, a large bronze chariot equipped with life-size horses was unearthed outside the west wall of the underground palace of Emperor Qin Shihuang. These elaborately decorated burial articles fascinated the world about the treasures hidden in the emperor's tomb chamber.

"Emperor Qin Shihuang was fond of music. He must have all kinds of musical instruments buried with him," guessed Guo. Recently, a pit for sacrifices was found between the inner wall and outer wall of the tomb complex. Covering 600 square meters, the pit was 40 meters wide from east to west and 15 meters long from north to south. Most of the articles excavated were pottery figures of courtiers, musicians and acrobats. In recent years, a variety of traditional Chinese musical instruments, such as Bianzhong (bronze chimes), were unearthed. Guo felt confident that the underground palace must have a whole collection of musical instruments. Besides, Guo guessed that there might be many valuable ancient books in addition to treasures and jewels.

Guess 4: Does the automatic-shooting crossbows function well?

Ancient Chinese tended to bury treasures with them. Not surprisingly, tomb robbery was once rampant throughout the country. To prevent outside invasions, Emperor Qin Shihuang ordered a full range of precautions. It is said that besides poisonous mercury, booby traps with automatically ejected arrows were installed in the tomb chamber to deter would-be robbers. Anyone who dared to break in would certainly die a violent death.

However, all those alleged lethal weapons have been buried under earth for thousands of years. Would they still function adequately now? Most people believe that the crossbows would still shoot arrows if they are triggered. Guo also agreed so after he carefully studied ancient smelting technology recorded in historical books.

In a modern test, a coating of chromate was found on the surface of weapons excavated along with the terracotta warriors. This coating served to make bronze weapons rust-resistant. Thus, it is highly likely that the automatic crossbows may function well even after thousands of years.

Guo speculated that these crossbows were the first automatic burglar-proof devices in the world. "Craftsmen were ordered to fix up these crossbows in such a way so that any thief breaking in would be shot." He quoted a line in Records of the Historian to support his prediction.

Guess 5: Is the corpse of Emperor Qin Shihuang well preserved?

Although it is widely believed that the underground palace has not been disturbed in past years, some people hold the opinion that the emperor's body had putrefied.

According to historical records, the emperor died during an inspection tour. It was summer so the body couldn't be kept for long. In fact, records state that the body had started to stink even before it was carried back to the capital.

In one of his works, Guo pointed out that it is possible the emperor's corpse might be relatively well preserved. He had three reasons supporting his assumption. First, during the Qin era, it was common practice among aristocrats to put mercury in their tombs to prevent corpses from decaying. Second, when the emperor died, all prominent officials were accompanying him, along with an imperial doctor with superb medical skills who was summoned to his deathbed. Third, modern tests on the soil of the tomb mound show unusually high concentrations of mercury. Guo pointed out all these conditions indicate the possibility of preservation for his body.

Guo: All the guesses have to be testified by archeological finds.

At the press conference, Guo's new book, Guesses on the Underground Palace of Qin Mausoleum, was introduced to the public. "When I wrote this book, I consulted scores of famous archeologists via letters, E-mails or face-to-face communications. They all gave me tremendous help." Guo Zhikun said that his assumptions were based on the results of previous research. If they turn out to be correct, the credit should be given to all scholars engaged in this field.

As technology advances, maybe one day we can open the grand palace and discover all the answers to these questions.

Source from China.org.cn by Chen Xia

xi'an series: Mausoleum of Emperor Qin Shi Huang----an unexcavated treasure house

The Terracotta Warriors and Horses we talked about in the last post was unparalleled and dazzled the world, but it’s only part of the mausoleum of Emperor Qin Shi Huang, which is yet unexcavated. Located approximately 30 km outside of X'ian, the mausoleum remains a symbol of the infinite power and ego of the Emperor Qin Shi Huang.

Qin Shihuang(259 BC - 210 BC) holds a central place in Chinese history for being the first emperor who united the country. He is also well known for his part in the construction of the spectacular Great Wall and his splendid terracotta army. To ensure his rule in the afterlife, the emperor commanded more than 720,000 conscripts to build him a grand mausoleum as luxurious as any of the palaces he had in mortal life. The mausoleum is even larger than the Great pyramid in Egypt.

Legend says that many large-scale alhambresque buildings housing numerous and precious treasures are buried inside the tomb. Since the grand mausoleum is not yet open for some reasons, details on the mausoleum remain mysterious. But the records of Sima Qian, a great historian who wrote in early Han dynasty, offered archeologists great insight on the mausoleum's construction. We learned from him that the tomb is huge. The coffin of Emperor Qin Shihuang was cast in bronze. Underground Palace was gem-studded replica of imperial housing above ground. Moreover, booby traps with automatic-shooting arrows were installed to deter would-be tomb robbers. Heaven and earth were represented in the central chamber of the tomb. Ceiling shaped into sun, moon and stars by inlaying pearls and gems symbolizes the sky and the ground was an accumulation point of rivers, lakes and seas, like Yellow River and Yangtze River, which stands for the earth. It is said that the underground palace was brightly lit by whale oil lamps for eternity.

The mausoleum unexcavated is worth studying, many experts work on it. Qin bricks and tiles, engraved with decorative patterns, are strew everywhere around the tomb. There are many satellite tombs built for accompanying Qin Shihuang. Ministers, princesses and princes, the famous and the not so famous were inhumed there. The burial pits for horses, rare birds and pottery figures were ever regarded as the sacrificial objects to the Emperor. Hence the remains from these tombs and pits are beneficial for archaeologists to make further research.

Although the tomb itself is a miracle and very elaborate, it’s considered to be a notorious crime scene according to historical records. Many laborers died of hardship during its construction, and all the workmen were entombed along with the emperor in order to keep their mouths shut. Also all the barren royal concubines accompanied Emperor Qinshihuang on his last journey.

We hope that one day, the entire mausoleum will be unearthed and displayed to the public.

xi'an series: The Terra Cotta Warriors and Horses---- the 'Eighth Wonder of the World'

In some movies, like the Mummy series, people call for the power of the dead army to fight for them. Do you believe that there is a real dead army in China, but they can’t be called for? Actually, they are not real people, but made from terracotta. Today, we will go to the topic.

The Terra Cotta Warriors and Horses, the most significant archeological excavations of the 20th century, is undoubtedly a must see in Xi’an. Its grandeur and mystery really overwhelm people who pay a visit. Life size terracotta figures of warriors and horses arranged in battle formations symbolically guard the Mausoleum of Emperor Qin Shi Huang , the first emperor of the Qin Dynasty (246-209B.C). It is cited as the 'Eighth Wonder of the World' and was listed by UNESCO in 1987 as one of the world cultural heritages.

Who had built this great job? Upon ascending the throne at the age of 13 (in 246 BC), Qin Shi Huang, later the first Emperor of all China, had begun to work for his mausoleum. It is speculated that many buried treasures and sacrificial objects had accompanied the emperor in his after life, including the Terra Cotta Warriors and Horses. According to Records of the Historian written over 2,000 years ago by Sima Qian, the construction of the grand project involved 700,000 laborers and took 36 years to be completed. This great treasure remained unknown till 1974. A group of peasants uncovered some pottery while digging for a well nearby the royal tomb. It caught the attention of archeologists immediately. They came to Xi’an in droves to study and to extend the digs. In 1975, to the protection of the discovery, the State Council authorized the building of a museum on the site. Now Xian and the Museum of Qin Terra Cotta Warriors and Horses have become landmarks on all travelers' itinerary.

The museum covers an area of 16,300 square meters, divided into three sections: No. 1 Pit, No. 2 Pit, and No. 3 Pit respectively. They were tagged in the order of their discoveries. No. 1 Pit is the largest, first opened to the public on China's National Day, 1979. There are columns of soldiers at the front, followed by war chariots at the back. No. 2 Pit, found in 1976, is 20 meters northeast of No. 1 Pit. It contained over a thousand warriors and 90 chariots of wood. It was unveiled to the public in 1994.Archeologists came upon No. 3 Pit also in 1976, 25 meters northwest of No. 1 Pit. It looked like to be the command center of the armed forces. It went on display in 1989, with 68 warriors, a war chariot and four horses.

Altogether over 7,000 pottery soldiers, horses, chariots, and even weapons have been unearthed from these pits. Most of them have been restored to their former grandeur.

xi'an city: overview

Want to broaden the knowledge of Chinese civilization? There is a perfect place to for you, Xi’an(also Called Chang'an in ancient times). Enjoying equal fame with Athens, Cairo and Rome, Xi’an is one of the four ancient civilization capitals in the world. Also, it stands first on the six largest ancient capitals in China. Today we are going to explore this glamour place.

Having more than 3,100 years of history, Xi’an has been the capital of 13 dynasties in Chinese history, such as the Zhou, Qin, Han, the Sui, and Tang dynasties. It’s said that Xi’an is a living history book recording the great changes of the Chinese nation. It was not until the prosperous Tang Dynasty (618-907) that Xi'an became famous both at home and abroad as the largest and busiest international metropolis of that age in the world, being linked to many central Asian regions and Europe via the Silk Road, with thousands of foreign traders living the city.

The cultural and historical significance of Xi’an, as well as the abundant relics and sites, help Shaanxi enjoy the laudatory title of 'Natural History Museum'. Moving around this old city is like going through thousands of years back in time. There are so many must sees!! Here one can visit the sites once inhabited by its primitive people; admire the bronze wares manufactured in the Bronze Age; wander through the city ruins of the Qin, Han, Sui and Tang Dynasties; imagine for oneself the clamour of the old Oriental metropolis; explore the imperial tombs of the Qin, Han and Tang Dynasties, testimony to the pervasive power of the feudal ruling class; ramble in temples and pagoda courtyards, tracing vestiges of the Silk Road; and study stone inscriptions to appreciate Chinese calligraphy.

For example, the Museum of Terra Cotta Warriors and Horses is praised as 'the eighth major miracle of the world', Mausoleum of Emperor Qin Shi Huang is listed on the World Heritage List, and the City Wall of the Ming Dynasty (1368 - 1644) is the largest and most intact Ming Dynasty castle in the world. In the city, there is the 3,000 years old Banpo Village Remains from the Neolithic Age (approximately from 8000 BC to 5000 BC), and the Forest of Stone Steles that holds 3,000 stone steles of different periods from the Han Dynasty to the Qing Dynasty. Around Xi’an, the Famen Temple enjoys the reputation of being the 'forefather of pagodas and temples in Central Shaanxi,' because it holds the finger bones of Sakyamuni -- the founder of Buddhism.

But it’s not complete to consider Xi’an just as an ancient city. Being the capital of Shaanxi province, Xi’an is the most important city in northwest China. Since the 1990s, as part of the economic revival of interior China especially for the central and northwest regions, Xi'an has re-emerged as an important cultural, industrial and educational center of the central-northwest region, with facilities for research and development, national security and China's space exploration program. Want to go shopping? Go to Kai Yuan Shopping Mall and Century Ginwa Shopping Mall, they are the biggest and most comprehensive shopping centers. Moreover, the four main streets are respectively Dong Dajie, Xi Dajie, Nan Dajie and Bei Dajie which are also the main commercial streets. Xiao Zhai, the busiest commercial area is in the southern part of the city. Shuyuan Men and the still under construction Luoma Shi are must-visit pedestrian streets in the city.

Another thing you could not miss is the food in Xi’an. Praised as 'the capital of table delicacies', Xi’an has been rich in the delicious Shaanxi snack, delicate Guangdong Cuisine, various kinds of fashionable foreign delicacies, and popular Sichuan Cuisine such as the hot pot. Among all the delicacies, the most famous and popular one is the Muslim Snack Street.

All in all, have fun in Xi’an, it will certainly surprise you in many aspects!

Do you use chopsticks while eating Chinese food?

While enjoying Chinese food for the first time, many foreigners may be confused by the distinctive facility - chopsticks! Getting used to fork and knife, it’s kind of hard to use this two simple sticks for foreigners. However, the use of chopsticks in this way is an art in itself and chopsticks have determined the way in which Chinese food is presented at table.

Chopsticks were developed about 5,000 years ago in China. In ancient times, chopsticks were called 'Zhu'. At that time, our ancestors liked to steam or boil food. It was difficult for them to use spoons to dip vegetables in the soup. So they cleverly invented 'Zhu' to nip food, thus it has become the most convenient tableware in their lives. Development of chopstick has experienced a long history. Early in Xia Dynasty (21st - 16th century BC), the shape of chopstick was still in development. Chopsticks only became two sticks of the same length in the Shang Dynasty (16th - 11th century BC). In the late Shang Dynasty, the tyrannical King Zhou ordered his craftsmen to make chopsticks from elephants' teeth, which was seen to be the most luxurious chopsticks in the early history of Chinese food culture.

Traditionally, chopsticks have been made from a variety of materials. Bamboo has been the most popular because it is inexpensive, readily available, easy to split, resistant to heat, and has no perceptible odor or taste. Cedar, sandalwood, teak, pine, and bone have also been used. The wealthy, however, often had chopsticks made from jade, gold, bronze, brass, agate, coral, ivory, and silver. In fact, during dynastic times it was thought that silver chopsticks would turn black if they came into contact with poisoned food. It is now known that silver has no reaction to arsenic or cyanide, but if rotten eggs, onion, or garlic are used, the hydrogen sulfide they release might cause these chopsticks to change color.

The appearance of chopsticks said goodbye to those days when our Chinese ancestors had to use their hands to grab food, so they featured the coming of civilization to food culture. The invention of chopsticks has many scientific theories. The lever principle of mechanics was applied into practice. The point where two chopsticks crossed is the pivot of the lever.

The use of chopsticks has been a part of Chinese food culture. There are some taboos of using chopsticks that you must pay great attention to, or you may make mistakes and be laughed at. First, don't use chopsticks to hit the side of your bowl or plate to make a lot of noise, because Chinese people think only beggars would do this to beg food. Second, when you use chopsticks, don't stretch out your index finger, which would be regarded as a kind of accusation to others. Never use chopsticks to point at others. Third, it is thought to be an impolite behavior when you suck the end of a chopstick. People will think you lack family education. Fourth, don't use chopsticks to poke at every dish without knowing what your want. And last, don't insert chopsticks vertically into the food. Chinese people do this only when they burn incense to sacrifice the dead.

Nowadays, chopsticks serve many new functions besides tableware. For example, you can buy a pair of exquisite chopsticks as a gift to your friends and relatives. In Chinese, 'chopsticks' reads 'Kuaizi', which means to have sons soon, so a newly-married couple will be very happy to accept chopsticks as their wedding gift. Skillful craftsmen painted beautiful sceneries on chopsticks to make them like fine artworks. Many people love to collect these dainty chopsticks as their treasure.

Chopsticks are small but they are adored by many people in the world. An interesting experiment shows that many joints and muscles are being exercised when you use chopsticks. They certainly make you cleverer, don't they?


How to use chopsticks
First, you must hold the upper part and don't cross the chopsticks. Second, hold the chopsticks with your thumb, index finger, middle finger and third finger. One stick is against your third finger and the other leans on your middle finger. Third, when you pick the food, use your index finger and middle finger to control the chopsticks. Practice a lot and then you will find it is an easy job.

Chinese cuisine----Cantonese cuisine

Cantonese cuisine (Guangdong cuisine or Yue Cai), has a great prestige among the eight great traditions of Chinese cuisine. Of all the regional varieties of Chinese cuisine, it’s also the best known outside China, due to its palatability to Westerners and the great numbers of early emigrants from Guangdong Province. Most "Chinese restaurants" in Western countries serve authentic Cantonese cuisine and dishes based on it.

Coming from Guangdong Province in Southern China, Cantonese cuisine is reputed as China's finest cuisine. Featuring diverse and delicate in material, its material includes almost all edible food in addition to the staples of pork, beef and chicken - snakes, snails, insects, worms, chicken feet, duck tongues, ox genitals, and entrails, etc. There is a famous saying, "Anything that walks, swims, crawls, or flies with its back to heaven is edible".

The seasonings in Cantonese cuisine are varied and well coordinated. Sauces made from ingredients like ginger, garlic, onion, vinegar, and sugar are complemented to enhance flavors. Somewhat lighter than most regional Chinese cuisine, the Cantonese dishes are prepared carefully and exquisitely. With the basic cooking techniques such as roasting, stir-frying, sauteing, deep-frying, braising, stewing and steaming, they turn out to be fresh, crisp, tender, slippery and not salty with all flavors and tastes.

The basic cooking techniques include. Steaming and stir-frying are most frequently used to preserve the ingredients' natural flavors. Guangdong chefs also pay much attention to the artistic presentation of their dishes.

An emphasis on preserving the natural flavor of the food is the hallmark of Cantonese cuisine. As cooking time is short, the flavors and nutrition of the food are preserved. Fresh live seafood is a specialty in Cantonese cuisine. Many authentic restaurants maintain live seafood tanks. The Cantonese people are very finicky when it comes to the freshness of their food. Even the amount of time taken for a live, swimming fish to be placed on a plate is kept to a minimum.

Cantonese barbecuing methods are unsurpassed. Another unique Cantonese specialty is slow-cooked soup. Sometimes, Chinese herbal medicines are added to the pot. Dim sum is, without a doubt, a trademark food in Cantonese cuisine. It is usually consumed in the mornings and afternoons. The Cantonese are also very inventive, and happy to incorporate non-native ingredients in their cooking.

It’s a pity that traveling to China without enjoying this wonderful Cantonese cuisine. So explore and try the long Cantonese menu!!

Chinese cuisine----Shandong cuisine

As an important component of Chinese culinary art, Shandong cuisine is considered to be the most influential in Chinese cuisine, with majority of the culinary styles in China having developed from it.

Also called Shandongcai or Lucai in Chinese, It is derived from the coastal province of Shandong in eastern China. Shandong cuisine boasts a long history and far-reaching impact. Dating back to the Spring and Autumn Period (770-221BC), Shangdong cuisine is representative of northern China's cooking and its technique has been widely absorbed in northeast China. The recipes are those that once delighted the royal court and were served to the emperor. Modern day schools of cuisine in North China, such as those of Beijing, Tianjin, and Northeast, are all branches of Shandong Cuisine. Also, the typical dishes in most North China households' meals are prepared in simplified Shandong methods.

Shandong is a large peninsula surrounded by the sea, with the Yellow River meandering through the center. As a result, seafood is a major component of Shandong cuisine. Shandong's most famous dish is the "sweet and sour carp". A truly authentic "sweet and sour carp" must come from the Yellow River.

Beyond the use of seafood, Shandong cuisine is famous for its wide selection of material and use of different cooking methods. The raw materials are mainly domestic animals and birds, seafood and vegetables. On another hand, Shandong is somewhat unique for its wide use of corn, a local cash crop that is not widely cultivated elsewhere. Unlike the sweet corn of North America, Shandong corn is chewy and starchy, often with a grassy aroma. It is often served simply as steamed or boiled cobs, or removed from the cob and lightly fried.

Condiments such as sauce paste, fistulous onion and garlic are freely used, so Shangdong dishes usually taste pungent. Possibly Shandong's greatest contribution to Chinese cuisine has been in the area of brewing vinegars. Hundreds of years of experience combined with unique local methods have led to Shandong's prominence as one of the premier regions for vinegar production in China. Unlike the lighter flavored, sharper vinegars popular in the southern regions, Shandong vinegar has a rich, complex flavor which, among some connisseurs, is considered fine enough to be enjoyed on its own merits.

Soups are given much emphasis in Shangdong dishes. Clear soup (or thin soup) features clear and fresh while milk soup (or creamy soup) looks thick and tastes strong, both of which are often choicely made to add freshness to the dishes. The dishes are mainly clear, fresh and fatty, perfect with Shandong's own famous beer, Qingdao Beer.

Shandong cuisine mainly consists of two major styles: Jiaodong style, This style encompasses dishes from Fushan, Qingdao, Yantai and surrounding regions. It is characterized by seafood cooking, with light tastes; and Jinan style: This style encompasses dishes from Jinan, dezhou, Tai'an and surrounding regions. It is famed for its soup and utilizing soups in its dishes. The typical menu can include many delicate dishes such as:

Braised abalone - smooth, delicate, fresh and savory

Sweet and Sour Carp - with crisp exterior and tender fish interior, a little sweet and sour. It’s one of the most famous dishes in Shandong cuisine. A truly authentic "sweet and sour carp" must come from the Yellow River.

Bree with a complex - clear, mild and fresh

Dezhou stewed chicken - known throughout the country; the chicken is so well cooked that the meat easily separates from the bone although the shape of the chicken is preserved.

'Eight Immortals Crossing Sea teasing Arhats' - This is a starter before a celebration feast. It is luxurious and traditionally uses as its eight main ingredients: fin, sea pumpkin, abalone, asparagus, prawns and ham. The stock is flavored with fish's swimming bladder and fish bones. These symbolize the eight immortals and the Arhats [Buddhist saints] are symbolized by the inclusion of chicken breast.

Chinese cuisine----Sichuan cuisine

Sichuan cuisine, another a hot style cuisine in China, is also called Chuan Cai. Originating in Sichuan Province of southwestern China, it is famed for bold flavors, particularly the spiciness resulting from liberal use of chilis and "numb" or "tingling" flavor of the Sichuan peppercorn. Just as we said in the former article, Sichuan cuisine, comparing to Hunan cuisine, lays great stress on its distinctive málà (hot and numbing) seasoning.

Sichuan food is famous for its many flavors, and almost every dish has its own unique taste. Actually, hot pepper, was introduced into China from South America only 200 to 300 years ago. Once it came to Sichuan, it became a favored food flavoring. Sichuan has high humidity and many rainy or overcast days. Hot pepper helps reduce internal dampness, so hot pepper was used frequently in dishes, and hot dishes became the norm in Sichuan cuisine. The Sichuan peppercorn is commonly used, which is an indigenous plant producing peppercorns with a fragrant, numbing, almost citrusy flavor. Also common are chili, ginger and other spicy herbs, plants and spices. Broad bean chili paste and yuxiang are also staple seasonings in Sichuan cuisine.

Common preparation techniques in Sichuan cuisine include stir frying, steaming, pickling, salting, drying, smoking and braising, but a complete list would include more than 20 distinct techniques. Beef is somewhat more common in Sichuan cuisine than it is in other Chinese cuisines, perhaps due to the widespread use of oxen in the region. Stir-fried beef is often cooked until chewy, while steamed beef is sometimes coated with rice flour to produce a very rich gravy.

There are many local variations of Sichuan cuisine within Sichuan Province and Chongqing Municipality. The four best known regional sub-styles are Chongqing style, Chengdu style, Zigong style, and Buddhist vegetarian style.Delicious dishes include:

Stir-fried Tofu with Minced Beef in Spicy Bean Sauce - A real feast of tender bean curd, minced beef, pepper and bean sauce. It is said that it was made by a pock-marked but ingenious woman, thus the name Ma Po Tofu (pock-marked woman's bean curd).

Lamp-shadow Beef - with larruping techniques, the beef is cut in very thin sheet. When a piece is carried, it looks like translucent paper, slippery and reddish. When put under the lamp or light, a red shadow will appear.

Gong Bao Ji Ding - This is a tender chicken dish, tender as the meat is quickly fried. Flavored with peanuts, this is tasty and very popular.

Lung Pieces by Couple - a quite popular in Chengdu. It got the name because the dish was ever sold be a couple and today it remains the original savor, tender meat, tingling and spicy.

Chinese cuisine----Hunan cuisine

While mentioning Hunan cuisine, the first word coming into mind must be hot for most people! It’s so hot that tears and nose are running down the first time I taste it.

Hunan cuisine, also called Xiang cuisine, is one of the eight regional cuisines of China and is well known for its hot spicy flavor, fresh aroma and deep color.

Due to the high agricultural output of the region and the special location, ingredients for Hunan dishes are abundant, such as game, fish, shrimp, crab, and turtle. It’s said that Hunan cuisine consists of more than 4,000 dishes, among which more than 300 are very famous.

With liberal use of chilli peppers, Hunan cuisine is known for being hot. Hunan cuisine is hot because the air is very humid, which makes it difficult for the human body to eliminate moisture. The local people eat hot peppers to help remove dampness and cold.

Compared to another well-known Chinese cuisine------ Sichuan cuisine, Hunan Cuisine is often spicier by pure chili content, contains a larger variety of fresh ingredients, tends to be oilier, and is said to be purer and simpler in taste. The Sichuan cuisine, known for its distinctive málà (hot and numbing) seasoning and other complex flavor combinations, frequently employ Sichuan peppercorns along with chilies which are often dried, and utilizes more dried or preserved ingredients and condiments.

Another feature of Hunan cuisine is that the menu changes with the seasons. In a hot and humid summer, a meal will usually start with cold dishes or a platter holding a selection of cold meats with chilies for opening the pores and keeping cool in the summer. In winter, a popular choice is the hot pot, thought to heat the blood in the cold months. A special hot pot called lover's hot pot is famous for splitting the pot into a spicy side and a milder side.

Hunan cuisine is consisted of three styles: Xiang River style which is represented by dishes of Changsha, Dongting Lake style which is represented by dishes of Hengyang, and western Hunan style which is represented by dishes of Xiangtan. Common cooking techniques include stewing, frying, pot-roasting, braising, and smoking.

Chinese cuisine----Fujian cuisine

Want to taste fresh seafood or river fish? Try Fujian cuisine!!

Renowned for its choice seafood, soup, light but flavorful and umami taste, with particular emphasis on showing off and not masking original flavor of the main ingredients, Fujian cuisine is derived from the native cooking style of the province of Fujian, China. Also called Min Cai for short, it holds an important position in China's culinary art.

In general, Fujian cuisine consists of three styles: Fuzhou, South Fujian and West Fujian. There are slight differences among them. Fuzhou dishes, quite popular in eastern, central and northern Fujian Province, is light compared to other styles and famous for its soups; South Fujian dishes, popular in Xiamen, Quanzhou, Zhangzhou and the golden triangle of South Fujian, are sweet and hot and use hot sauces, custard, and orange juice as flavorings; West Fujian dishes are salty and hot, prevailing in Hakka region with strong local flavor. As Fujian people emigrate overseas, their cuisine become popular in Taiwan and abroad. Generally speaking, Fujian dishes are slightly sweet and sour, and less salty, and often use the red distiller's grain for flavoring.

Fujian cuisine is characterized by the following four aspects:

(1)Various soup and broth: The most characteristic aspect of Fujian cuisine is that its dishes are served in soup. There is a sayings about the soup: "One soup can be changed in ten forms" and "It is unacceptable for a meal to not have soup".

(2) Ingredients of seafood and mountain delicacies: Fujian cuisine emphasizes seafood and mountain delicacies. Fujian Province has a favorable geographical location with mountains in its north and sea to its south. Many mountain delicacies such as mushroom, bamboo shoots and tremella are often found here. The coastal area produces 167 varieties of fish and 90 kinds of turtles and shellfish. It also produces edible bird's nest, cuttlefish, and sturgeon. These special products are all used in Fujian cuisine. The local people are good at cooking seafood, featuring in methods of stewing, boiling, braising, quick-boiling, and steaming, etc.

(3) Fine slicing techniques: Fujian cuisine stresses on fine slicing techniques so much that it is reputed as "sliced ingredients are as thin as paper and shredded as slim as hairs". Everything sliced serves its original aroma. Fine slicing techniques may better show the aroma and texture of food. Cutting is important in Fujian cuisine. Most dishes are made of seafood, and if the seafood is not cut well, the dishes will fail to have their true flavor.

(4) Exquisite culinary art: Fujian dishes are tasty because of their emphasis on a series of delicate procession: selecting ingredients, mixing flavors, timing the cooking and controlling the heat. When a dish is less salty, it tastes more delicious. Sweetness makes a dish tastier, while sourness helps remove the seafood smell.

Appealing dishes are countless, so we can only exemplify some of them:

Buddha jumping over the wall - the most famous and classical dish, which has a long history since the Qing Dynasty. The name implies the dish is so delicious that even the Buddha would jump over a wall to have a taste once he smelled it.

Fried golden bamboo shoot with chicken mince - every 100g of winter bamboo shoots will be cut into 500 - 600 strips with the same length and breadth. Then they can blend with the very small pieces of chicken.

Dongbi dragon pearl - it chooses materials from the rare longan trees of thousand year's history in Kaiyuan Temple in Quanzhou, the delicate scent is rather catching.

'Fried Xi Shi's tongue'is made from the locally produced Fujian mussel. According to legend the concubine Xi Shi of the king of Wu state was thrown in the sea tied to a huge stone by the wife of Gou Jian, the king of Yue who destroyed Wu, to prevent her husband being seduced by her beauty. In the area of the sea where she sank, a special breed of mussel appeared and this was said to be Xi Shi's tongue.

Chinese cuisine----Jiangsu Cuisine

The elegant color, novel sculpts, with salt and sweet taste of the Jiangsu Cuisine will soothe your stomach!

Derived from the native cooking styles of the Jiangsu region in China, Jiangsu cuisine is one of the Eight Culinary Traditions of China. The style of this cuisine is both mild and healthy. Its main cooking techniques are braising and stewing, thereby enhancing the original flavor and sauce. In general, Jiangsu cuisine's texture is characterized as soft, but not to the point of mushy or falling apart. For example, the meat tastes quite soft but would not separate from the bone when picked up.

The main characteristics of Jiangsu cuisine include:
(1) Distinguished for exquisite ingredients, freshness and aliveness.
(2) High cutting techniques.
(3) Have a good command of duration and degree of heating and cooking.
(4) Good at keeping the original taste one particular taste for one dish. All dishes have light, mellow and refreshing tastes. Yangzhou Cuisine is light and elegant; Suzhou Cuisine is slightly sweet; and Wuxi Cuisine is fairly sweet.
(5) Pay great attention to soup, which is strong but not greasy, and delicious.

The Jiangsu cuisine has several branches: Nanjing cuisine - its dishes emphasize an even taste and matching color, with excellent dishes incorporating river fish/shrimps and duck; Suzhou cuisine - emphasis on the selection of material, stronger taste than Nanjing cuisine, and with a tendency to be sweeter than the other varieties of the cuisine; Wuxi cuisine - famed for the numerous types of congee.

The menu of Jiangsu cuisine is long and the most highly recommended dishes include:

Butterfish in Creamy Juice with Lotus Smell - Butterfish is one of the three treasures (including hilsa herring, cutlass fish and butterfish) from the Yangtze River. Butterfish in Creamy Juice with Lotus Smell features thick and tender fish meat, no fishbone, and a delicious taste.

Caigen Large Meatballs - A representative of Jiangsu Cuisine. At the banquet to celebrate the founding of the People‘s Republic of China, Premier Zhou Enlai entertained Chinese and foreign honored guests with this dish, which was spoken highly by guests. Though made of meat, this dish is not greasy, but delicious and refreshing.

Sanfengqiao Soy Sauce Spareribs - Sanfengqiao Soy Sauce Spareribs, which is prepared with high-quality spareribs, and more than 20 natural precious seasonings, features a red and bright color, soft bones, tender meat, a slightly sweet taste. This dish has been well known at home and abroad.

Three sets of ducks - an interlinking dish, that is to put pigeon into wild duck, then put the wild duck into a fowl duck. When stewed, the fowl duck is tender, the wild one crisp, and the little pigeon delicate!

Boiled dry thread of Tofu - thanks to the exquisite skill of the chefs, the Tofu can be cut into very thin threads which have chances to absorb the savor of soup. When chicken pieces added to the soup, the dish is called 'chicken dry thread'; likewise, when shrimp added, it makes 'shrimp dry thread'.

Lion's head braised with crab-powder - there is a metaphor in the dish name. In actual fact the Lion's head is a conglomeration of meat that is shaped like a sunflower and resembles a lion's head. It can be braised in a clear soup, or be red-cooked in a dense soup. A seasoning of crab powder enhances the flavor.

Chinese cuisine----Zhejiang cuisine

Derived from the native cooking styles of the Zhejiang region in China, Zhejiang cuisine (Zhe cai) is one of the most famous types of cooking.

Zhejiang, as a famous coastal province, is rich in produce and has long been known as "the land of fish and rices". Naturally, therefore, it has always been a great place for eating. Especially after 1127 when Hangzhou become the capital of the Song Dynasty, moved from Kaifeng in the north. Some of the best chefs from both these cities were brought together, and as a result northern methods of cooking were introduced to the south. Now, taking in Hangzhou's fineness and diversification, Ningbo's softness and originality, and Shaoxing's pastoral interests, Zhejiang cuisine is not greasy, having instead a fresh and soft flavor with a mellow fragrance.

The cuisine consists of four styles, each originating from a city in the province: the Hangzhou style, the most well-known one, is characterized by rich variations and the utilization of bamboo shoots. Some of its representative dishes include Dongpo Pork, Jiaohua ji (beggar's chicken) and Xi Hu cu yu (West Lake fish in vinegar), Shelled shrimps cooked in Longjing tea, Fried Eel Slices and Steamed Pork in Lotus Leaves. About half the dishes on a Hangzhou menu contain bamboo shoots, which add a tender element to the food. The Shaoxing style specializes in poultry and freshwater fish, and the Ningbo style specializing in seafood, with emphasis on freshness and salty dishes. Some sources also include the Wenzhou style as a separate subdivision, characterized as the greatest source of seafood as well as poultry and livestock.

Some of the most popular dishes include:

Dongpo Pork - First created by Su Dongpo, a well-known writer and poet of the Song Dynasty, when he served as a local official of Hangzhou, Dongpo Pork is red and bright in color, oily but not greasy, crisp but not smashed, plus mellow juice.

West-lake braised fish in vinegar - is a traditional delicacy in Hangzhou. It is said that there was once a boy who made his living by fishing. When he fell ill, his sister-in-law fished for him and braised the fish she caught with a marinade of vinegar and sugar. He was said to have made an immediate recovery after eating it. The boy's story aroused the attention of the emperor and the recipe has been used ever since.

Jiaohua Young Chicken - Select fat and young Yue chicken, clean the chicken thoroughly, add seasonings to the chicken, wrap it with special materials, and bake it over a low fire. Jiaohua Young Chicken is aromatic, tasty, and soft, with tender meat.

Shelled shrimps cooked in Longjing tea - as the Longjing tea is taken from the best tea in Hangzhou, which is recognized for greenness, fragrance, pure taste and elegant looks, when the living shrimps are stir-fried in the Long tea, the dish sends an artistic aroma and is quite delicious.

Chinese cuisine----Anhui cuisine

Anhui cuisine, Hui Cai for short, is one of the eight most famous cuisines in China. It is derived from the native cooking styles of the Huangshan Mountains region in China , comprising the specialties of South Anhui, Yangtze River region, Huai River region.

Anhui cuisine is known for its use of wild game and herbs. Most ingredients in Anhui cuisine, such as pangolin, stone frog, mushroom, bayberry, tea leaves, bamboo shoot, dates, games, etc., are from mountain area. Huangshan Mountain has abundant products for dish cooking. Huangshan Chukka has tender flesh and a sweet taste. It can be boiled in clear soup or braised in soy sauce. The dishes help relieve internal fever and build up vital energy. The white and tender bamboo shoots produced on Huangshan Mountain can be made into very delicious food. Xianggu, a kind of top-grade mushroom grows on old trees, is also very tasty.

Braising and stewing are common techniques. Frying and stir-frying are used much less frequently in Anhui cuisine than in other Chinese culinary traditions. Anhui cuisine chefs are experts especially in cooking delicacies from mountains and sea. Anhui dishes preserve most of the original taste and nutrition of the materials. Generally the food here is slightly spicy and salty. Some master dishes usually stewed in brown sauce with stress on heavy oil and sauce. Ham is often added to improve the taste and sugar candy added to gain freshness.

Some famous dishes include:
1. Stewed soft shell turtle with ham
One whole soft shell turtle, pork, ham, bamboo shoots, a clove of garlic, shallot, ginger, soy sauce, salt, rice wine, black pepper, lard are all stewed together in a pot on charcoal fire. The dish is not greasy and can lead diners to endless aftertastes.

2. Steamed stone frog
Inhabited in caves, stone frog is a special product in Huangshan Mountain. It weights 250 grams or so, whose belly is white and back black with stripe. Stone frog is rich in protein, calcium and so on. It has the functions of clearing heat, improving vision and nutrition. It is one of the best exotic dishes from mountains.

3. Bamboo shoots cooked with sausage and dried mushroom
It is one traditional flavor in Huizhou mountainous area. Cooked with sausage and dried mushrooms, the bamboo shoots are more fragrant. It is delicious, and noted for its good color, juicy meat and thick soup.

4. Li Hongzhang Hotchpotch
Li Hongzhang hotchpotch is a popular dish named after one of Anhui's famous personages. Li Hongzhang was a top official of the late Qing Dynasty (1644-1911 AD). When he was in office, he paid a visit to the US and hosted a banquet for all his American friends. As the specially prepared dishes continued to flow, the chefs, with limited resources, began to fret. Upon Li Hongzhang's order, the remaining kitchen ingredients were thrown together into an impromptu stew, containing sea cucumber, squid, tofu, ham, mushroom, chicken meat and other less identifiable food materials! Thus appetites were quenched and a dish was created.

Eight traditional Chinese cuisines

Chinese cuisine enjoys a high reputation in the world also for its sheer abundance. Due to the diversity of the climate, products, historical factors, and eating habits, there are widely different food styles and tastes in local regions. Even many minorities have their own fantastic traditions and appeal, as well as the cuisine of the majority Han people.

The most influential and typical known by the public are the 'Eight Cuisines', the distinction between which is now widely accepted. They are:
Anhui cuisine
Cantonese cuisine
Fujian cuisine
Hunan cuisine
Jiangsu cuisine
Shandong cuisine
Szechuan cuisine(Sichuan cuisine)
Zhejiang cuisine
We will give details on every of them in the following articles.

Chinese cuisine(overview): Do you like Chinese food?

Do you like Chinese food?

As one of the Chinese cultural treasures, Chinese cuisine is famous all over the world. Being harmonious integration of color, redolence, taste, shape and the fineness of the instruments, Chinese cuisine is not only about eating, but also a perfected art. It is no exaggeration to say that Chinese cuisine is dainty, in its items, esthetics, atmosphere, and effects.

Chinese cuisine has a long history, which even can be traced back to the Peking Man and his use of fire and the invention of "cuisine" some 400,000 years ago. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age, where the cultivation of rice and the production of noodles, both typical representations of Chinese cuisine, are known from archeological findings.

After development and maturation over the centuries, new food sources and techniques were invented, new recipes were created. The art of food preparation reach its peak during the Qing Dynasty (1644 - 1911). The dinner called Man Han Quan Xi that incorporates all the very best of Man and Han Cuisine is held in high esteem involving as it does countless dishes, each with its own distinctive flavor and appeal. Till now, Chinese cuisine has formed a rich cultural content. It is characterized by fine selection of ingredients, precise processing, particular care to the amount of fire, and substantial nourishment.

For the cooking process, chefs pick choice and various ingredients and seasonings while employing unparalleled complicated skills handed down from their fathers, ever aspiring to their ideal of perfection for all the senses. Among the many cooking methods they use are boiling, stewing, braising, frying, steaming, crisping, baking, and simmering and so on. When they finish their masterpieces they are arranged on a variety of plates and dishes so that they are a real pleasure to view, to smell and ultimately to savor.

Chinese Cuisine can rise to many different occasions from luxury court feasts, fetes, holy sacrificial rites, joyous wedding ceremonies to simple daily meals and snacks. The art of a good cook is to provide a wholesome and satisfying dish to suit the occasion.

Are you fit enough for the trip to Tibet ?

Guess what will happen when you are in a place with an average altitude of above 4,000 meters? That’s right, AMS is common when traveling in Tibet due to the decreasing availability of oxygen. What’s AMS? How can we deal with it?

AMS is short for Acute Mountain Sickness (AMS), also called Altitude Sickness. It is the biggest health risk to tourists in Tibet. The occurrence of AMS is dependent on the altitude, the ascent rate and individual physical condition. Symptoms of AMS include headache, nausea, dizziness, fatigue, breathlessness, irritability, loss of appetite and disturbed sleep. Most visitors to Tibet will suffer from at least some symptoms that will generally disappear through acclimatization in several hours to several days. Mild AMS usually will not interfere with mild activity.

However AMS can be very serious, with the most serious symptoms being High Altitude Pulmonary Edema (HAPE) and High Altitude Cerebral Edema (HACE), which can be fatal. An elderly(77-year-old man) Hong Kong tourist died from altitude sickness on the trip to Tibet in 2006. Symptoms of HAPE include weakness, shortness of breath, even at rest, impending suffocation at night, and a persistent productive cough with white, watery, or frothy fluid. Symptoms of HPCE may include headache, ataxia, weakness, hallucinations, psychotic behavior, coma and loss of memory. Both approach and strike at night and can be fatal! Immediate descent is the surest treatment.

If you are planning a trip to Tibet, make sure that you’re in good condition both physically and psychologically. Not everyone is suitable for Tibet. Visitors who suffer from high blood pressure, respiratory problems, severe heart disease, lung, other organ problems or anemia should not travel to Tibet. If you are eager to, then at least consult your doctor before making the decision to visit Tibet.

But don’t worry too much. For people who are in good health, AMS can be lessened or avoided with proper acclimatization. Mild AMS symptoms can be treated with proper medication. If medication does not relieve the symptoms, go to hospital or evacuate immediately to safe altitude! The following is some advise when traveling in Tibet.

How to prevent or lessen the effects of AMS:

1. Avoid catching cold before you entering Tibet.

2. Rest right after your arrival. Do not over exert and only partake in light activity immediate after your arrival;

3. Drink extra fluids. The mountain air is dry and cold and moisture is lost as you breathe. Evaporation of sweat may occur unnoticed and result in dehydration.

4. Eat light, high-carbohydrate meals for more energy.

5. Don't smoke, drink alcohol or take other depressants such as tranquilizers and sleeping pills. These will depress the respiratory drive and limit oxygen intake.

6. Don't push yourself when climbing up to passes, rather take plenty of breaks.

7. Do not take showers or bathes too frequently especially on your first night in Tibet. This will help you avoid catching severe colds.

8. Warm clothes should be taken to keep away the cold due to the large temperature differences during any given day in Tibet. And it also receives a great deal of sunshine, sunglasses, suntan oil, and a sun hat are indispensable items.

9. It is significant that you report any symptoms of AMS immediately to other group members in the trip.


Please bear in mind that traveling in Tibet on the whole, is more challenging than in any other part of China.

travel to Tibet: Tibetan Mastiff

Tibetans love dogs, it’s very common that Tibetan families keep dogs as pets. And the most popular and treasure one must be Tibetan Mastiff, also called Do-Khyi. Tibetan Mastiff is now famous world-wide for its impressive appearance and unique temperament.

The Tibetan Mastiff is an ancient working breed of the nomad herders of the Himalaya and a traditional guardian of the Tibetan monasteries. There are many records of Tibetan mastiff in history. From the mentioning by Aristoteles (384-322 b.C.) to the famous writings of Marco Polo, who went to Asia in 1271, all historical reports praise the natural strength and impressiveness of the Tibetan Mastiff- both physically and mentally. Even its bark has been described as a unique and highly treasured feature of the breed. Marco Polo described them as "tall as a donkey with a voice as powerful as that of a lion". Leading European cynologists of the past, like Martin and Youatt, Megnin, Beckmann, Siber as well as Strebel and Bylandt have intensively covered the Tibetan Mastiff, as they had been fascinated by its origin and function in the Tibetan culture. Some even considered the breed to be the very forefather of all large mountain and mastiff breeds. One of the first known Tibetan Mastiffs to reach Western shores was a male sent to Queen Victoria by Lord Hardinge (then Viceroy of India) in 1847. Later in the 1880s, Edward VII (then Prince of Wales) took two dogs back to England. An early recorded litter of Tibetan Mastiffs was born in 1898 in the Berlin Zoo.

The Tibetan Mastiff is among the largest breeds. Its sturdy bone structure and large, wide head makes it appear considerably more massive than other dogs of a similar height. A Tibetan Mastiff is 24-28 inches tall (at shoulder) and weighs 140-180 pounds. It is typical mastiff type but not as heavy. Their tail is stretched to the back in loose curl. They have a coat of medium length but with a thick undercoat.

Tibetan Mastiff is a courageous dog with strong protective instincts. He has spirit, initiative and courage, with no trace of timidity although he does take the time to size up a situation before acting. The Tibetan Mastiff possesses an excellent memory, is intelligent and easily trained, faithful, gentle with children and obedient. Although aloof with strangers, he has a desire to please and is a good-natured family companion, playful on invitation and generally impressive by his dignity upon reaching maturity.