China Daily (Hong Kong) - - PAGE TWO -

mapo fuqifeip­ian

Car school­ing is de­signed to im­prove time spent be­hind the wheel. There are things you can do safely in the driver’s seat to fully uti­lize your time if you are stuck in a traf­fic jam or wait­ing to col­lect some­one.

Aerial taxi to start trial op­er­a­tions in Dubai Mu­seum cel­e­brates sum­mer with tureen photos

An­thony Amato al­ways wanted to ex­plore Bei­jing. But when he ar­rived he re­al­ized that he had un­der­es­ti­mated how hot the cap­i­tal could be with the mer­cury push­ing higher than 30 C al­most ev­ery day in July and Au­gust. But thanks to his Chi­nese col­leagues, the young trav­eler from the United States found var­i­ous ways to cool down and they even took a cue from his­tory when they vis­ited the Sum­mer Palace to find out how pre­vi­ous gen­er­a­tions stayed cool. Avi­a­tion start-up Volo­copter has raised about $29.5 mil­lion from in­vestors such as Ger­man au­tomaker Daim­ler, to pro­duce driver­less air taxis. The fi­nan­cial in­jec­tion for Volo­copter boosts their plan for test­ing in Dubai at the end of this year and the in­tro­duc­tion of its lat­est model, Volo­copter 2X, has made the com­pany a global leader when it comes to safety and au­tonomous fly­ing. The com­pany has signed an agree­ment with Dubai’s Roads and Trans­port Author­ity to kick off trial op­er­a­tions of its aerial taxi in the fourth quar­ter of this year in the emi­rate. The Palace Mu­seum in Bei­jing’s For­bid­den City is dis­play­ing a range of tureen photos on Sina Weibo, in cel­e­bra­tion of sum­mer. With soar­ing tem­per­a­tures, quench­ing thirst is a pri­or­ity. Th­ese his­toric tureens, some­times called pitch­ers, are specif­i­cally de­signed to sip tea. Visit our web­site to have a look at the tureens used by in by­gone days.

China bites — Pork lungs in chili sauce

will be re­leased on Aug 18, two months af­ter the de­but of an­other Ti­betan-lan­guage hit film. With box of­fice sales near­ing 100 mil­lion yuan ($15 mil­lion) since its re­lease on June 20, di­rected by Zhang Yang, traces the story of a Ti­betan fam­ily’s pil­grim­age from Chamdo to Lhasa and the holy Mount Kan­grin­boqe. Also di­rected by Zhang, tells the story of a Ti­betan wan­derer from a dis­tant time who dis­cov­ers a sa­cred stone, and the quest to re­turn it to its right­ful home on a holy moun­tain. Sichuan is a prov­ince steeped in his­tory, drenched in cul­ture and rich in tra­di­tion, but tow­er­ing above them all is the pun­gent, numb­ing heat and spici­ness waft­ing from bowls of its fa­mous cui­sine. Apart from the sig­na­ture hot­pot or Sichuan is also the birth­place of (pork lungs in chili sauce). Lit­er­ally, the name means hus­band and wife lung slice. Served chilled or at room tem­per­a­ture, the dish cen­ters on a moun­tain of thinly sliced beef, heart, tripe, tongue and pig’s ear, which has been tossed in chili oil, smat­tered with sesame seeds and peanuts, and sprin­kled with co­rian­der.


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