Chinese Food 10：Spring roll — 春卷Chūnjuǎn
Spring roll — Chūnjuǎn Spring rolls are a large variety of filled, rolled appetizers. The name is a literal translation of the Chinese chūn juǎn (春卷 'spring roll') found in East Asian and Southeast Asian cuisine. The kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably within this large area.
《中国书法五千年》04 隶势承载
八集文献片《中国书法五千年》以中国文字五大书体篆、隶、草、行、楷这五种书法体式为主角，挖掘它们的来龙去脉，讲述它们的前世今生。五大书体刻于甲骨，铸于金铜，书于竹木，写于纸帛，从上古走来，直至今天。
Chinese Food 9：Stuffed Bun — 包子Bāozi
baozi — bāozi A baozi (Chinese: 包子, Pinyin: bāozi) is a type of steamed, filled bun or bread-like (i.e. made with yeast) item in various Chinese cuisines, as there is much variation as to the fillings and the preparations. In its bun-like aspect it is very similar to the traditional Chinese mantou. It can be filled with meat and/or vegetarian fillings.
24 Solar Terms 二十四节气
二十四节气的名称为：立春、雨水、惊蛰、春分、清明、谷雨、立夏、小满、芒种、夏至、小暑、大暑、立秋、处暑、白露、秋分、寒露、霜降、立冬、小雪、大雪、冬至、小寒、大寒。The names of the 24 solar terms are: Start of Spring, Rain Water, Awakening of Insects, Vernal Equinox, Clear and Bright, Grain Rain, Start of Summer, Grain Full, Grain in Ear, Summer Solstice, Minor Heat, Major Heat, Start of Autumn, Limit of Heat, White Dew, Autumn Equinox, Cold Dew, Frost Descent, Start of Winter, Minor Snow, Major Snow, Winter Solstice, Minor Cold and Major Cold.
从二十四节气的命名可以看出，节气的划分充分考虑了季节、气候、物候等自然现象的变化。其中，立春、立夏、立秋、立冬、春分、秋分、夏至、冬至是用来反映季节的，将 一年划分为春、夏、秋、冬四个季节。春分、秋分、夏至、冬至是从天文角度来划分的，反映了太阳高度变化的转折点。而立春、立夏、立秋、立冬则反映了四季的开始。由于中国地域辽阔，具有非常明显的季风性和大陆性气候，各地天气气候差异巨大，因此不同地区的四季变化也有很大差异。From the names for the 24 solar terms, we can see that their division follows the changing seasons and climates. Among them, Start of Spring, Start of Summer, Start of Autumn, Start of Winter, Vernal Equinox, Autumn Equinox, Summer Solstice and Winter Solstice are used to indicate seasons by dividing the year into four seasons: spring, summer, autumn and winter. The Vernal Equinox, Autumn Equinox, Summer Solstice and Winter Solstice fall under the discipline of astronomy and are used to indicate the turning points of the changes in the luminosity of the sun. Start of Spring, Start of Summer, Start of Autumn and Start of Winter show the starts of the four seasons. China has a large territory with clear monsoon and continental climates. The climates in different regions in China vary greatly — thus, the changes of the four seasons vary greatly.
《中国书法五千年》03 篆脉舒卷
八集文献片《中国书法五千年》以中国文字五大书体篆、隶、草、行、楷这五种书法体式为主角，挖掘它们的来龙去脉，讲述它们的前世今生。五大书体刻于甲骨，铸于金铜，书于竹木，写于纸帛，从上古走来，直至今天。
Commercial street top 10 in China: Xinjiekou in Nanjing 南京新街口
Located in the center of Nanjing, Xinjiekou is a famous business district that has nearly 100 years of history. Every holiday and weekend, the street sees about 700,000 people per day. Covering an area of 0.275 square kilometers, it is home to more than 1,600 shops. Following its rapid development, the city has designated various special streets, including a food street, a pedestrian street, a bar street, a folk culture street and a gold and jewelry street.
Chinese Food 10 : Raw Beef Paste 拉萨的生牛肉酱
Lhasa, Raw Beef Paste 拉萨：生牛肉酱
The traditional Tibetan medicine is always a little mysterious. The Raw Beef Paste that is used by Lhasa people to entertain honored guests is a mixture of several traditional Tibetan medicines which can make dishes tasty and the fresh mashed raw beef. Its scarlet color and intense and strong taste make people feel warm and comfortable.藏药历来就很有些神秘色彩，拉萨招待贵宾必有的生牛肉酱就是几种可入味的藏药与捣碎的新鲜生牛肉最奇妙的混合。猩红血性的颜色，兴烈冲鼻的口味，吃下肚更是暖洋洋热烘烘的一团。
《中国书法五千年》02 点睛人间
八集文献片《中国书法五千年》以中国文字五大书体篆、隶、草、行、楷这五种书法体式为主角，挖掘它们的来龙去脉，讲述它们的前世今生。五大书体刻于甲骨，铸于金铜，书于竹木，写于纸帛，从上古走来，直至今天。
Chinese Architecture:Guangzhou TV and Sightseeing Tower中国建筑：广州新电视塔
Guangzhou TV and Sightseeing Tower (also known as Canton Tower) is a tower currently under construction near Chigang Pagoda, Haizhu District, Guangzhou, Guangdong, China. It was topped-out in 2009 and will be completed in 2010 in order to be fully operational for the 2010 Asian Games.
Chinese Food 8: Rescuing the Emperor 腾冲大救驾
Tengchong: Rescuing the Emperor (Fried Rice-flour Slices) 腾冲：大救驾
The so-called “Rescuing the Emperor” is just the fried rice-flour slices. The name originates from an ancient story that Wu Sangui led Manchu troops to attack Kunming in the early Qing Dynasty. The small royal court of Emperor Yong Li of the Ming Dynasty ran away to Tengchong. When they were starving, the local people fried rice-flour slices and presented the dish to the emperor. The emperor praised profusely that, “The fried rice-flour slices saved me.” From then on, the name of Fried Rice-flour Slices was changed into Rescuing the Emperor. Tengchong rice-flour slices are delicate in taste, white in color and rhombus in shape. Fry the rhombus-shaped slices with fresh pork slices, sliced ham, fermented cabbage, chopped scallions, chopped spinach, diced tomato in hot pepper and egg, etc. to make the dish delicious. Then add a little meat soup to simmer them soft. Next, add sauce to season the dish before serving it with a bowl of sour soup. Today, tourism is Yunnan’s pillar industry, and the dish with its ancient origin has quickly become popular. In addition, rice-flour slices with sour soup are tasty and refreshing, and can stimulate the appetite while being good for digestion. The “Rescuing the Emperor” has become a popular dish in Yunnan.所谓大救驾即炒饵块，这典故无非是说清初吴三桂率清军打昆明，明朝永历皇帝的小朝廷一路奔逃至腾冲，饥饿难忍时，当地人炒了一盘饵块送上。皇帝就连赞：“炒饵块救了朕的大驾。”炒饵块由此改名。腾冲产的饵块细糯、色白、有筋，切成菱形片，加鲜猪肉片、火腿片、酸菜、葱段、菠菜段、番茄盯糟辣子、鸡蛋等炒香，又加入少量肉汤焖软，再用酱料调味，最后还配一碗酸汤，就上了桌。今天在以旅游为支柱产业的云南，有典故有渊源的菜自然热的快，而米食配酸汤爽口、开胃又益于消化，“大救驾”成为了当地一道热门菜。
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