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China is not so much another country as another world. Cut off from the rest of Eurasia by the Himalayas to the south and the Siberian steppe to the north, it has grown up alone and aloof. The only foreigners it saw were visiting merchants from far-flung shores or uncivilized nomads from the wild steppe: peripheral, unimportant and unreal. Apart from a few ruling elites of Mongol and Manchu origin, who quickly became assimilated, China did not experience a significant influx of foreigners until the late nineteenth and early twentieth centuries, something which still colours the experience of today's visitors to China. Full AskVicki Destination Information: Destination Guides > Asia > China To say that the Chinese are presently enjoying better government than at any time in their recent history may not be saying much, but it is surely true. There is little sign of the Communist Party relinquishing power, or its control over the media. However, the negative stories surrounding today's China, the oppression of dissidents, the harsh treatment of criminal suspects and the imperialist behaviour towards Tibet and other minority regions, are only one part of the picture. Away from politics, the country is undergoing a huge commercial and creative upheaval. A country the size of ten Japans has entered the world market: Hong Kong-style skylines are being constructed in cities all across China, and tens of millions of people are finding jobs that earn them a spending power they have never known. However, it would be wrong to pretend that it is an entirely easy matter to penetrate modern China. Borders are open, visas are readily distributed and the airports are teeming with foreigners, but the standard tourist "sights" - the Great Wall, the Forbidden City, the Terracotta Army - are relatively few considering the size of the country. When planning a journey through China, bear in mind that your trip is bound to involve an element of stress and hard work. If you have lots of cities on your itinerary, try to fit in some small towns as well, which tend to be cheaper as well as more relaxing. Don't stick exclusively to the famous places and sights; often your most interesting experiences will arise in places which least expect tourists. The Chinese love to eat, and from market-stall buns and soup, right through to the intricate variations of regional cookery, China boasts one of the world's greatest cuisines. It's also far more complex than you might suspect from its manifestations overseas, and while food might not initially be a major reason for your trip, once here you may well find that eating becomes the highlight. However, the inability to order effectively sees many travellers missing out, and they leave desperate for a "proper meal", convinced that the bland stir-fries and dumplings served up in the cheapest canteens is all that's available. Central China , around Shanghai and the Yangzi River, has brief, cold winters, with temperatures dipping below zero, and long, hot, humid summers. It is not without reason that China's three "furnaces" - Chongqing, Wuhan and Nanjing - are all in the Yangzi basin. Rainfall here is high all year round. Farther north, the Yellow River basin marks a rough boundary in Chinese heating habits, with central heating fitted as standard in buildings north of here, helping to make northern China's harsh winters a little more tolerable. Winter temperatures in Beijing rarely rise above zero from December to March, and freezing winds off the Mongolian plains add a vicious windchill factor. In summer, however, temperatures can be well over 30°C. Inevitably, Beijing is on everyone's itinerary, and the Great Wall and the splendour of the Imperial City are certainly not to be missed. It's a city that's easy to be in, and enjoy, but with skyscrapers aplenty, a large foreign contingent and a wealthy and chic population, Beijing is hardly representative of the nation as a whole. You need to dig under the surface to find the more intimate, private city that exists in the dwindling number of twisted alleyways, the hutongs, to get the best out of the place which can otherwise seem vast, soulless and functional. While you're here, don't forget that Beijing offers the best food and nightlife in the country.
 Note: Original Photo is dispalyed at: http://www.georgeandpaula.com/who.htm George and Paula have travelled around the world. The gallery of photos is truely stunning. Well worth a visit. I'm sure they won't mind AJ displaying a small example of their work. Beijing First impressions of Beijing are of an almost inhuman vastness, conveyed by the sprawl of identical apartment buildings in which most of the city's population of twelve million are housed, and the eight-lane freeways that slice it up. It's an impression that's reinforced on closer acquaintance, from the magnificent Forbidden City , with its stunning wealth of treasures, the concrete desert of Tian'anmen Square and the gargantuan buildings of the modern executive around it, to the rank after rank of office complexes that line its mammoth roads. Outside the centre, the scale becomes more manageable, with parks, narrow alleyways and ancient sites such as the Yonghe Gong , Observatory and, most magnificent of all, the Temple of Heaven , offering respite from the city's oppressive orderliness. In the suburbs beyond, the two Summer Palaces and the Western Hills have been favoured retreats since imperial times. Destination Guides > Asia > China > Beijing China view all cities Top Destinations Recipe to Try Before You Go! Oriental short rib barbeque-uldrich
4 lb Beef short ribs; *
2/3 c Green onions; thinly sliced
1/2 c Soy sauce
1/2 c Water
1/4 c Dark-roasted sesame oil
2 1/2 tb Brown sugar; packed
1 1/2 tb Sesame seeds; toasted,
-crushed
1 ts Garlic; crushed
1 tb Fresh ginger; grated
1/2 ts Ground red pepper
1/8 ts Fresh ground Szechuan pepper
Fresh mild red chili peppers
Green onions
Radish rose
* Trim the beef short ribs and cut no more than 3/8 to 1/2" thick. Combine sliced green onions, soy
sauce, water, sesame oil, brown sugar, sesame seeds, garlic, ginger,
red pepper and Szechuan peppercorns. Place beef short ribs and
marinade in plastic bag or utility dish, turning to coat. Close bag
securely or cover dish and marinate in refrigerator 4 to 6 hours,
turning occasionally.
Remove ribs from marinade; reserve marinade. Place ribs on grill over
medium coals. Broil 5 to 6 minutes. Turn ribs over; brush or spoon on
marinade. Cover and continue cooking 5 to 6 minutes or until desired
degree of doneness. Place ribs on platter; garnish with chili
peppers, green onions and radish rose. More Ethinic recipes Bienenstich
Gyros
Curried Chicken Platter
Ginger Sauce
Beef Lo Mein
Mu Shu Pork
Crisp Chinese Pork
Oriental short rib barbeque-uldrich
Beef Bulgogi
Beef Fajitas
Baked Chimichangas
Jamaican Jerk Chicken
Cajun Catfish
Shrimp Creole
Brazilian Chicken and Mushrooms |
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