Kunming, capital of Yunnan Province, is known as 'the City of Eternal Spring' for its pleasant climate and flowers that bloom all year long. With a hist
Kunming, capital of Yunnan Province, is known as 'the City of Eternal Spring' for its pleasant climate and flowers that bloom all year long. With a history of more than 2,400 years, it was the gateway to the celebrated Silk Road that facilitated trade with Tibet, Sichuan, Myanmar, India and beyond. Today it is the provincial political, economical and cultural center of Yunnan as well as the most popular tourist destination in southwest China.
The city center is an attraction with its two squares (Jinma Biji Square, Dongfeng Square) and five intersecting roads (Dongfeng Road, Jinbi Road, Zhengyi Road, Renmin Road and Qingnian Road). Of these, Jinma Biji Square (also known as Jinbi Square) has the most eye-catching archways and stylish architectures. Qingnian Road, Zhengyi Road and Renmin Road are the main commercial areas. The most popular pedestrian streets are Nanping Street, Jingxing Flowers & Birds Market, and Jinma Biji Fang. The city is also the focal point of Yunnan minority culture. Some 26 ethnic minorities such as Yi, Bai, Miao, Dai, and Hani inhabit this region.
Kunming Introduction As one of China's most diversified provinces, Yunnan is certainly one of China's most alluring destinations. Yunnan is home to more than one third of China's ethnic minorities and over half of the country's plant and animal species. The province is blessed by its mixture of traditional folk cultures as well as breathtaking scenery. Kunming, Yunnan's capital, resides at an elevation of 1890m and boasts a milder climate than most other Chinese cities. Celebrated as the ＂Spring City,＂ Kunming has neither severe winters nor extremely hot summers and can be visited at any time of the year.Numerous areas of Yunnan exhibit strong local identities and have successfuly resisted Chinese influence. Ethnic minority culture has survived and thrived despite the government's best efforts to encourage the relocation of Han Chinese into predominately ethnic regions. Thus, Kunming has developed a distinctive multicultural feeling that seems a world apart from other major Chinese cities. The city retains an individuality that has earned it a reputation as a laidback, yet cosmopolitan provincial capital in southwest China. However, this is in light of the fact that rapid economic growth currently transforms Kunming into a modern Chinese city with wide roads, massive shopping malls, and skyscrapers. Kunming has been inhabited for 2000 years. The town was a remote Chinese outpost until the 8th century when the kingdom of Nanzhao captured it and made it a secondary capital. In the 14th century, the Ming Dynasty set up shop, building a walled town in Yunnanfu, as Kunming was then known. The middle of the 19th century saw the intrusion of the West into Kunming from British Burma and French Indochina. In 1910 the French Indochina railway was completed, linking the city with Hanoi. The new train line allowed the French to exploit the region's copper, tin, and timber resources. Kunming's true modern expansion began during World War II when factories were established and refugees fleeing the Japanese poured in from eastern China. The face of Kunming has since radically changed, with streets widened and office buildings and housing projects erected.Major tourist sites in Kunming include two Tang Dynasty Pagodas, Yuantong Temple, Yunnan Provincial Museum, Kunming City Museum, and Green Lake Park. Aside from Kunming's array of tourist attractions, the city serves as a great jumpingoff point for Dali, Lijiang, and Tiger Leaping Gorge to the north as well as Jinghong, Xishuangbanna, Pu'er and Yuanyang to the south.Synotrip welcomes travelers, students, teachers, and explorers to Kunming and encourages visitors to our site to contact the Kunming manager with any questions, comments, or concerns.
France has a long culinary tradition. French cuisine nowadays is a result of centuries of research, elaboration and perfection. The French are proud of their cuisine. It is an integral part of their culture. Thanks to the interest in the French for good food, the chefs have always been encouraged to elaborate new dishes to satisfy the most discriminating palate. The origins of the success of French cuisine can be attributed to Catherine de Medicis. When she became Queen of France in 1533, she brought her own Florentine chefs from Italy. At this time, Italian chefs were more experienced than French chefs. They introduced new dishes and sophisticated techniques that they adapted to French products. This gave French cooking a real boost, and the country's culinary influence has never stopped. French cuisine is sophisticated, varied, well balanced and based on local and highquality products. France has established some regulations to protect product names from fraud, and guarantee the origin and product quality to the customer. To carry the prestigious label ＂Appélation d'Origine Contrôlée＂ (A.O.C), products must comply with strict rules related to geography, varieties, method of fabrication and other criteria. Unlike other countries, France does not have one national dish. Because each region has its own local products and specialties, it is more appropriate to name regional dishes than a single one. Here is a tour de France of the regional specialties: Alsace Alsace cuisine is strong and unique. It plays a major part on holidays and at family gatherings. Alsatian cuisine is rich and copious. Most Alsatian dishes are not found in other parts of France. The most famous specialty is Chouchroute, sauerkraut garnished with potatoes and a variety of meats such as sausage, pork or ham. The Baeckaoffe is a oneofakind Alsatian fare baked with white wine usually in a traditional pottery dish only made in the village of Soufflenheim. It's a stew comprised of pork, beef and lamb garnished with potatoes. There are many Alsatian cakes and desserts, but the best is the Kougelhopf, brioche pastry with butter, eggs, raisins, whole almonds marinated in kirsch. At Christmas, bredles and gingerbreads decorate the tables of all Alsatian families. Bredles are cookies of different shapes flavoured with anise, cinnamon or almond. Brittany Brittany has excellent fresh seafood: CoquillesStJacques (sea scallops), lobsters, langoustes, crabs, clams, shrimps, mussels, and oysters will all be found on the market stalls of Brittany. This region is also famous for traditional crêperies serving wheat crêpes and buckwheat galettes accompanied with cider. La Chandeleur, celebrated February 2nd, is the crêpes day in France. Eating crêpes the day of la Chandeleur will bring a year of happiness! Burgundy A trip to France would not be complete without sampling escargots and frog's legs. Burgundy snails are with the petisgris snails, the two varieties eaten in France. Escargots à la Bourgignonne are stuffed with garlic butter. Frog's legs are sautéed in butter with fine herbs. The Boeuf Bouguignon is another typical Burgundy specialty. It's a beef stew marinated with Burgundy red wine. The bestknown regional product is Mustard de Dijon, secretly produced in the town of Dijon. This strong mustard is used in vinaigrette, sauces and nicely compliments red meat. Normandy Normandy is renowned for the quality of its dairy products and apples. The region is home to the worldknown Camembert cheese. Originally made more than 200 years ago in the lovely village of Camembert, genuine Camembert cheese is exclusively produced in Normandy. Apples also play an important part in the Norman cuisine. They are not only used in desserts, but in alcohol and liquors. The region is famous for cider and a strong apple brandy called Calvados. A mixture of Cider and Calvados, the Pommeau de Normandie is another regional beverage. In Normandy, it is tradition to drink a glass of Calvados in the middle of a meal to help digestion. This 200 centuryold ritual is called Trou Normand. Nowadays, a Trou Normand is still served in the middle of a meal, but as an apple sorbet soaked with Calvados. Provence The warm and sunny weather of Provence produces highquality fruits and vegetables whose delicious scents can be spotted in the open markets of Southern France. The basic ingredients of Provençal cuisine are olive oil, garlic and herbes de Provence. Among the typical provençal dishes, Ratatouille is a vegetable stew made out of tomatoes, peppers, zucchinis, onions and olive oil and Salade Niçoise,
French Food Culture Culture of French Food French cuisine is extremely diverse, with only the Chinese having similar variety in their food. This variety is supported by the French passion for good food in all its forms, France's extraordinary range of different geographies and climates which support the local production of all types of ingredients, and France's long and varied history. In many ways, an understanding of the culture of French food is an understanding of France itself.Meals range from the very basic, such as the traditional baguette plus cheese plus inexpensive wine, to very elaborate affairs than can involve a dozen courses and different wines consumed over several hours. Obviously, the latter type of dining is exceptional for most people. However, it is this more sophisticated dining which is typically found in ＂French restaurants＂ outside France, giving many foreigners the mistaken impression that French food is heavy and complicated. In fact, much of the French cuisine is fairly simple, relying on high quality fresh ingredients and loving preparation rather than complex recipes.It is common in much of France to take a two hour break for lunch, with many working parents (particularly in villages and smaller towns) returning home for lunch. In some areas, mainly in the south of France, even longer lunch breaks are taken. Due to the long lunch break, businesses which close for this period typically reopen around 2PM or so and then stay open until about 7PM.Regional influences on French food Almost all the famous French dishes are regional specialities, some of which have become popular throughout France (such as Coq au Vin and Foie Gras) while others are mainly enjoyed in the regions in which they originate. Although regional specialities are often offered throughout France, the quality of ingredients and preparation is often superior in their region of origin. Each region, in addition to boasting local specialities, also has a general style of cooking and choice of ingredients. For example, in Provence the food typically features olive oil, herbs and tomatoes. The evolution of regional cooking styles has been influenced by:Local availability. The French, a nation of gourmets, know that the best food is made from local ingredients, which are fresher and of better quality than items which have been transported long distances. Consequently, coastal regions (such as Brittany and Normandy, on the northwest coast of France) will favour sea fish and will use it more often and in more varied ways than inland areas. Likewise, areas where fruit or herbs grow easily, will incorporate these into their local cuisine. Neighbouring countries and immigration. Areas of France which border on other countries have incorporated some of the cuisine of their neighbours. It is not surprising to find Italian dishes near the Italian border. More notably, the French region of Alsace is similar to Germany in its food (sauerkraut is popular) and wine, partly due to it currently bordering on Germany and partly due to it having been part of Germany at various points in its history (the border has moved back and forth with various wars). In parts of the south which have a large North African immigrant population one can enjoy the cuisine which they have imported from their original countries. History and economic conditions. The culture, lifestyle and economic conditions over a long period of time have formed the development of local food traditions. The rich meat dishes and cream sauces of Burgundy are not only due to Burgundian excellence in raising cattle, but in large part to the economic prosperity of this region over several centuries. On the other hand, mountain regions excel in firm cheeses, which allow food to be preserved over the long and difficult winters, and can be produced from mountain livestock which historically were the main means of support for many families in economically limited areas. In all parts of France one will find a range of dishes, both in restaurants and in homes, which extends far beyond the regional specialities. However, in much of France the regional influences in terms of ingredients and cooking are marked. The most available food and the best cooking tend to be those produced from local ingredients and using local recipes. Therefore, the decision of where to visit or live in France tends to influence which types of food one will enjoy.The French Mediterranean uses olive oil, herbs and tomatoes in many of its dishes. The cuisine of northwest France uses butter, soured cream (crème fraiche) and apples. The cuisine of northeast France (Alsace, and to a lesser extent
Fast Food 快餐食品Fastfood chains,American style, are currently on the increase all over the world.Most of these places work on a similar principle. There is a long counter , above which is displayed a list(often with pictures) of the items available, and behind which several people(often students working for the minimum wage)are serving. Individual queues form in front of each assistant .You receive what you order more or less immediately and take it on a tray to a table, picking up thing like straws（吸管）， pepper, salt, ketchup（蕃茄酱），pickles（泡菜）and napkins(usually paper napkins) on the way.If you can't see any knives and forks , this means you are supposed to eat with your hands.If you can't see any straws, that's because they are hiding in the straw dispenser（分配器） that you have to fiddle（拨弄） with the bottom of it to get a straw(one at a time)to emerge.When you've finished, you yourself throw away everything except the tray.Many fastfood places have drive in facilities.You place your order from your car via （通过） a microphone and then drive round to a special window to pay and pick it up .You may even encounter places where a waitress bring your meal out, and you sit and eat it in the car from a tray hooked over the door through the open window.You may be asked if your order is “for here” or “to go ” (i.e.to take away).In some states there is no sales tax on food consumed.Types of Fast Food Restaurants 快餐店的种类The most widespread type of fast food restaurant is that serving hamburgers, such as the chains of MacDonald.All the different chains have their own specialties .Arby's restaurants serve large roast beef, ham and cheese, and turkey（火鸡） “sandwiches”. Some restaurant chains specialize in serving steaks quickly and cheaply. And then there's Kentucky Fried Chicken.Chips 油炸土豆片Chips in America are called “French fries” or “fries ”for short.(Note that in the USA “ chips” mean crisps).“French fries” are normally thinner than chips.Americans generally put ketchup on their chips ,and you will not normally find vinegar（醋）.Pizzas（意大利式）烘焰饼There are many specialty pizza restaurants in America, and many of them take telephone orders and deliver pizzas to your home, which can often be convenient.They come in different sizes, and a large one can be big enough for a party of four people.If you want to share a pizza but can't agree on the ingredients , it is possible to order two different sets of toppings ,one set on each half.IceCream 冰淇淋Shops selling large number of different flavors of ice cream are very common in America. If you are not sure what flavor you want ,generally you can sample a small spoonful of a particular flavor to see if you like it. You can either have your ice cream in a “plain cone”（普通型锥形物） or in a “sugar cone”（甜脆型锥形物）.Soft Drinks 软饮料Fast food restaurants do not serve alcohol.The soft drinks most often sold are Coca Cola and Pepsi—— Cola, plus fizzy drinks (which are like lemonade)and root beer (which is like cough medicine).Fizzy drinks are known as “carbonated beverages” （碳酸饮料） or ,more colloquially,“soda”,“pop”,“soda pop”,and “soft drinks”.All these drinks come with lost of ice. In fact, you will probably find as much ice as drink in your drink.If you ask for a soft drink without ice, they will think you are funny but will probably oblige.(They may charge you a bit extra, for ice is cheaper than Coke.)
Foods of the World1.Chinese FoodChinese food varies by region. In northern China, Mongolian influences are evident especially in the use of the fire pot. Rice is not grown in the north, so noodles, soybeans and breads are used more often. In the mountainous regions to the west, spicy foods are more prevalent. These forms are Szechuan and Hunan. In the south, Cantonese styles prevail. Fresh fruit and seafood are popular. Steamed rice is an important part of Chinese food.The Chinese believe that food can affect one's health. Eating the proper food can help prevent disease as well as heal. In Cantonese cooking, it is important that yin and yang foods and cooking methods are used in balance. By taking into consideration factors such as the individual's age, digestive system, absorbing power, and metabolism, optimal health is achieved. Foods also symbolize different things. For example, clams represent wealth and prosperity.2..German FoodSchmierkuchenSchmierkuchen is a GermanBohemian cottage cheese cake. Using sugar, flour, shortening, and yeast, a pie crust is created and allowed to rise. The dough is then rolled flat and placed inside a pie plate, again being left to rise. When the crust is double in size, a mixture of cottage cheese and butter is placed in the crust and a garnish of fruit is smeared on top. Most often the fruit of choice is prunes that have been pitted, mashed, and sweetened to taste. The cheesecake is then baked until it is golden brown and served with many summer meals.SauerkrautA dish known as ＂sour cabbage＂ probably does not sound appetizing, but many Germans and GermanAmericans find it rather enjoyable. To make sauerkraut, one thinly shreds cabbage which is then mixed with salt and placed into a large container (barrels were used originally). The container is covered with cheesecloth or muslin, then with a heavy lid to ensure that the cabbage is not exposed to the air. The cabbage should be left to ferment in its own juices for 3 to 6 weeks, although brine may need to be added if it is starting to dry out. After it has fermented for several weeks, the sauerkraut is then ready to be eaten. It is simmered on the stove and is often prepared with sausage or pork and accompanied by dumplings. 3..Indian FoodSpices are an important part of cooking in India. Common spices are turmeric, cardamon, ginger, coriander, nutmeg and poppy seed, which are blended together. Vegetable dishes are more common in India than in Europe. Part of the reason for this is the influence of Hinduism. Hindus are traditionally vegetarian. Muslims have influenced the meat dishes of India. Typical meats are ＂Mughlai food, kabobs, rich Kormas (curries) and nargisi koftas (meatballs), the biryani (a layered rice and meat preparation), rogan josh, and preparations from the clay oven or tandoor like tandoori rotis and andoori chicken＂ 2Differences exist between the south and north parts of India. Vegetable dishes are more common in the south, and rice is the staple food. In the north, rice is often substituted by breads.4..Japanese FoodJapanese food emphasizes pure, clean flavors, and spices are used rarely. Due to influences from Buddhism, meals are made up of foods with five different colors and flavors. The five flavors included are sweet, spicy, salty, bitter and sour. The five colors included are yellow, black, white, green, and red. Meals are also meant to balance and create harmony between the artistic presentation of the food, the selection of the serving piece, and the taste of the food itself. Meals are to be eaten slowly. Noodles in soups and salads are common for lunch. Hashi, or chopsticks are used to eat food in Japan.Some traditional Japanese foods are, sushi, steamed vegetables, rice and green tea. Fugu is a poisonous puffer fish that is a delicacy. When properly prepared, the toxins in fugu create a tingling effect after being eaten. Foods are also prepared seasonally. In winter, mandarin oranges are common. Cherryblossom rice is prepared during spring and in September, abalone, cucumbers, and bamboo shoots are made.5.Italian FoodTypical foods vary by region in Italy. There are geographical and climatic differences throughout Italy that result in different products being available to cook with. Italy has mountainous regions and plains. Temperature also varies greatly, some regions are among the coldest in Italy while others have mild climates along the Mediterranean. Pasta is typical in both areas, but the way the pasta is prepared varies. In the north, eggs are used when making the pasta, while in the south they are not. Also,
Shenzhen is a modern city in South of China,it lies next to Hong Kong.Shenzhen is very young and beautiful,too.There are many scenic spots here,for example,there are two famous beaches,named Da Meisha and Xiao Meisha.People always go swimming there.There are also a lot of mountain parks here like Lianhua Park and Bao'an Park,they are covered with green tall trees,grass and colorful flowers.
Welcome to Shenzhen when you are free!
食物.lemon, one of the citrus fruits citrus fruits, widely used edible fruits of plants belonging to Citrus and related genera of the family Rutaceae ( orange family). Included are the tangerine, citrange, tangelo, orange, pomelo, grapefruit , lemon , lime , citron , and kumquat . Almost all the species bearing edible fruits are small trees native to SE Asia, Indonesia, or Malaysia Click the link for more information. , from a tree (Citrus limon) of the family Rutaceae (orange orange, name for a tree of the family Rutaceae ( rue , or orange, family), native to China and Indochina, and for its fruit, the most important fresh fruit of international commerce. Its physical characteristics (especially the rich citric acid and vitamin content of the fruit) and history of cultivation are similar to those of the other types of citrus fruits , all of which are species of Citrus. .. Click the link for more information. family), probably native to India. A small tree (to about 15 ft/5 m tall) with thorny branches and purpleedged white blossoms, it requires a mild, equable climate. The European crop is centered on the islands and coasts of the Mediterranean. In the United States, lemons are grown chiefly in California, especially in the southern seacoast areas, and in Florida. The trees are prolific, producing ripe fruit practically all the year. In the United States the fruit is cut from the tree while green, at a standard size, and the good lemons are placed in cool, dark rooms to ripen slowly; the skin grows yellow, thin, and pliable, and the quality of the fruit is better than when ripened on the tree. The imperfect fruit is manufactured into lemon oil, lemon juice, citric acid citric acid or 2hydroxy1,2,3propanetricarboxylic acid, HO2CCH2C(OH)(CO2H)CH2CO2H, an organic carboxylic acid containing three carboxyl groups ; it is a solid at room temperature, melts at 153°C;, and decomposes at higher temperatures Click the link for more information. , pectin, and other useful products. Lemons have better preservative qualities than other citrus fruits and are thus more easily transported. The fruit is high in vitamin content (especially in ascorbic acid, or vitamin C) and has long been known as a preventive of scurvy. Lemons have a refreshing, acid flavor; they are in great demand for use in summer drinks, such as lemonade and punch, and are often preferred to vinegar as an ingredient in sauces and salad dressings. Lemon juice is the main source of citric acid, which is used by calico printers to keep the fabric clear of rusty stains from the machinery; it is also a domestic remedy for rust, ink, and mildew stains. Lemon oil, or the essential oil extracted from the skin, usually while green, is manufactured mostly in Italy and France. It is used in the making of flavoring extract (essential oil combined with alcohol), perfumes and cosmetics, and furniture polish. Lemon is classified in the division Magnoliophyta Magnoliophyta (măg'nōlēŏf`ətə)， division of the plant kingdom consisting of those organisms commonly called the flowering plants, or angiosperms Click the link for more information. , class Magnoliopsida, order Sapindales, family RutaceaeA spiny, Asian evergreen tree (Citrus limon) widely cultivated for its yellow, eggshaped fruit.Although we know neither where the lemon was first grown nor when it first came to Europe, we know from its name that it came to us from the Middle East because we can trace its etymological path. One of the earliest occurrences of our word is found in a Middle English customs document of 14201421. The Middle English word limon goes back to Old French limon, showing that yet another delicacy passed into England through France. The Old French word probably came from Italian limone, another step on the route that leads back to the Arabic word laymn or lmn, which comes from the Persian word lmn.