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Eating BRUNCH at Taiwan 7-ELEVEN
On my way to the Philipines so decided to make a stop at 7-Eleven in Taiwan for some brunch.
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Bo La Lot - Grilled Beef in Piper Lolot Leaves in Saigon
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One of my favorite Vietnamese foods is something called bo la lot (or more formally thịt bò nướng lá lốt). The basic recipe includes minced beef mixed with just a few small spices, sometimes some citrus, then wrapped into wild betel leaves (piper lolot) leaves (which are slightly different from normal betel leaves, piper betle), then grilled over hot charcoal. Bo la lot is then served with Vietnamese rice paper, a selection of herbs and raw vegetables, sauce, and chilies. Everything is wrapped together and consumed. It’s truly one of my favorite things to eat in Vietnam.
On my trip to Saigon, I was searching online and happened to come across Cô Liên Bò Lá Lốt on Foursquare. Since the restaurant was just down the road from where I was staying, I could not miss eating there. Another great thing about this bo la lot restaurant is that they are open for lunch, while many of the street food restaurants that serve bo la lot are only open in th evening for dinner. As we entered the restaurant, I could actually smell the aroma of the grilled leaves, and the owner kindly greeted us as we entered. You’ll recognize Cô Liên Bò Lá Lốt by its huge green sign and the inside is also painted green - is this a tribute to the wild betel piper lolot leaves!? I loved it.
The menu was simple and straightforward, even though I only know the names of a few Vietnamese dishes. My wife and I ordered one plate of bo la lot, a plate of bo mo chai, and finally cha gio, deep fried Vietnamese spring rolls. When we ordered the bo la lot and the mo chai, they were tossed on the grill and cooked for a few more minutes before being delivered to our table in aromatic glory. I could smell the beef and the fragrant herbs, and I couldn’t wait to dig in. The bo la lot was served on a plate, topped with a few scoops of crushed peanuts, and a drizzle of fragrant scallion oil and green onions.
One of the easiest ways to eat Vietnamese bo la lot is to first take a piece of rice paper, then add on a few green leafy vegetables like lettuce, then pile on the bun (rice vermicelli noodles), more herbs like Vietnamese coriander and sweet basil, and then add in a bo la lot, and then finally dress with sauce and chilies. The combination of the ingredients, and the salty and sweet beef sausage with the herbaceous green tasting wild betel leaves, was outstanding. The mo chai, which are like sausage shaped hamburgers, were also very good. They tasted very similar to the bo la lot meat inside, but without the outer leaf wrapper. So overall, I preferred the bo la lot, but both were delicious.
Cô Liên Bò Lá Lốt restaurant is more expensive than eating bo la lot on the street in Saigon, but the bo la lot was pretty good size (bigger than versions I ate on the street), and I think the meat was better quality. For delicious bo la lot in Saigon, Vietnam, check out Cô Liên Bò Lá Lốt.
Address: 321 Võ Văn Tần, District 3, Ho Chi Minh City, Vietnam (the restaurant is just a few steps from the southeastern corner of Vo Van Tan and Nguyen Thuong Hien)
Open hours: 10 am – 9:30 pm daily
Price: Our full meal cost 132,000 VND ($6.09), and the owner gave us some free samples of different dishes as well!
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China - Great Wall, Terracotta Army, Forbidden City and Landscapes - 4K Utra HD
Great Wall:
The Great Wall of China is a series of fortifications made of stone, brick, tamped earth, wood, and other materials, generally built along an east-to-west line across the historical northern borders of China to protect the Chinese states and empires against the raids and invasions of the various nomadic groups of the Eurasian Steppe with an eye to expansion. Several walls were being built from as early as the 7th century BC; these were later joined together and made bigger by Qin Shi Huang (220–206 BC), the first Emperor of China. Little of that wall remains. Later on, many successive dynasties have repaired, maintained, and newly built multiple stretches of border walls. The most well-known of the walls were built during the Ming dynasty (1368–1644).
Apart from defense, other purposes of the Great Wall have included border controls, allowing the imposition of duties on goods transported along the Silk Road, regulation or encouragement of trade and the control of immigration and emigration. Furthermore, the defensive characteristics of the Great Wall were enhanced by the construction of watch towers, troop barracks, garrison stations, signaling capabilities through the means of smoke or fire, and the fact that the path of the Great Wall also served as a transportation corridor.
The frontier walls built by different dynasties have multiple courses. Collectively, they stretch from Dandong in the east to Lop Lake in the west, from present-day Sino-Russian border in the north to Qinghai in the south; along an arc that roughly delineates the edge of Mongolian steppe. A comprehensive archaeological survey, using advanced technologies, has concluded that the walls built by the Ming dynasty measure 8,850 km (5,500 mi).[4] This is made up of 6,259 km (3,889 mi) sections of actual wall, 359 km (223 mi) of trenches and 2,232 km (1,387 mi) of natural defensive barriers such as hills and rivers. Another archaeological survey found that the entire wall with all of its branches measures out to be 21,196 km (13,171 mi). Today, the Great Wall is generally recognized as one of the most impressive architectural feats in history.
Terracotta Army:
The Terracotta Army is a collection of terracotta sculptures depicting the armies of Qin Shi Huang, the first Emperor of China. It is a form of funerary art buried with the emperor in 210–209 BCE with the purpose of protecting the emperor in his afterlife.
The figures, dating from approximately the late third century BCE, were discovered in 1974 by local farmers in Lintong County, outside Xi'an, Shaanxi, China. The figures vary in height according to their roles, with the tallest being the generals. The figures include warriors, chariots and horses. Estimates from 2007 were that the three pits containing the Terracotta Army held more than 8,000 soldiers, 130 chariots with 520 horses, and 150 cavalry horses, the majority of which remained buried in the pits near Qin Shi Huang's mausoleum. Other terracotta non-military figures were found in other pits, including officials, acrobats, strongmen, and musicians.
Forbidden City:
The Forbidden City is a palace complex in central Beijing, China. The former Chinese imperial palace from the Ming dynasty to the end of the Qing dynasty (the years 1420 to 1912), it now houses the Palace Museum. The Forbidden City served as the home of emperors and their households as well as the ceremonial and political center of Chinese government for almost 500 years.
Constructed from 1406 to 1420, the complex consists of 980 buildings and covers 72 hectares (over 180 acres). The palace exemplifies traditional Chinese palatial architecture, and has influenced cultural and architectural developments in East Asia and elsewhere. The Forbidden City was declared a World Heritage Site in 1987, and is listed by UNESCO as the largest collection of preserved ancient wooden structures in the world.
Since 1925, the Forbidden City has been under the charge of the Palace Museum, whose extensive collection of artwork and artifacts were built upon the imperial collections of the Ming and Qing dynasties. Part of the museum's former collection is now in the National Palace Museum in Taipei. Both museums descend from the same institution, but were split after the Chinese Civil War. Since 2012, the Forbidden City has seen an average of 15 million visitors annually, and received more than 16 million visitors in 2016 and 2017.
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Giant Dipper Wooden Roller Coaster POV Santa Cruz Beach Boardwalk
One of the last great 1920s classic boardwalk wooden roller coasters! The Santa Cruz Giant Dipper is AWESOME! Filmed & Edited by Robb Alvey - themeparkreview.com
Vietnamese Cooking Class Lesson (Pho, Cao Lau, Spring Rolls, Country Pancake) in Hoi An, Vietnam
Recently having tried our hands at cooking a Khmer meal in Battambang, Cambodia we were thrilled to have an opportunity to try out a Vietnamese cooking class demonstration lesson at a local restaurant in Hoi An, Vietnam where we learned how to make Pho, Cao Lau, Spring Rolls and Country pancakes. Audrey and I both chuckle over the fact we spend more time cooking together when taking cooking classes than we do while traveling together. I suppose not having a kitchen in many of the places we stay at is a factor; however, we both would be the first to admit we're not that skilled in the kitchen nor do we like to give up the comfort of having our meal prepared for us by someone else.
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Unlike the four hour lesson we recently completed in Battambang, Cambodia this was just a brief overview/demonstration in the back of the kitchen; it was more of a demonstration than anything else.
For the most part we just watched as our host demonstrated how to make each dish. It was fascinating watching the speed, efficiency and confidence of this Vietnamese lady whipping up numerous dishes all at once. I really have respect for those talent at preparing food; it truly is an art form that certain people are masters at doing.
Our hands on moments included when we rolled the fresh spring rolls and added some sauce to our noodle based dishes. Although these were merely simple tasks, I'd like to think they contributed to the meal somewhat ;)
Overall, it was a lovely experience; however, given it was already an exceptionally hot day, having to spend time in the kitchen was somewhat torturous and we were both relieved our slower pace of preparation was not relied upon too often.
I was literally sweating buckets nearly the entire time in the kitchen. It felt like I was in a sauna. If we could do it over again, we would have chosen a rainy or overcast day when the temperature was several degrees cooler.
To make all of these Vietnamese dishes we just paid a few extra dollars than what was listed on the menu prices; overall, we felt it was phenomenal value for the time and expertise of an accomplished whiz behind the kitchen.
For those interested in doing the same thing, head over to Green Moss Restaurant and pick the dishes you'd like to learn; it's just as simple as that:
Gần đây đã cố gắng bàn tay của chúng tôi nấu một bữa ăn Khmer ở Battambang, Campuchia, chúng tôi đã vui mừng có cơ hội để thử ra một bài học nấu ăn trình diễn đẳng cấp Việt Nam tại một nhà hàng địa phương ở Hội An, Việt Nam mà chúng ta học được cách để làm cho Phố, Cao Lầu, Rolls mùa xuân và bánh Quốc gia.
Audrey và tôi đều cười khúc khích trên thực tế chúng ta dành nhiều thời gian nấu ăn với nhau khi tham gia lớp học nấu ăn nhiều hơn chúng ta trong khi đi du lịch cùng nhau. Tôi cho rằng không có một nhà bếp ở nhiều nơi chúng tôi ở tại là một yếu tố, tuy nhiên, cả hai chúng tôi sẽ là người đầu tiên thừa nhận rằng chúng tôi không có kỹ năng trong nhà bếp chúng tôi cũng không muốn từ bỏ sự thoải mái của việc có bữa ăn của chúng tôi chuẩn bị cho chúng tôi bởi người khác.
Không giống như các bài học bốn giờ chúng tôi mới được hoàn thành tại Battambang, Campuchia đây chỉ là một tổng quan ngắn gọn / cuộc biểu tình ở phía sau nhà bếp, nó đã được nhiều hơn một cuộc biểu tình hơn bất cứ điều gì khác.
Đối với hầu hết các phần, chúng tôi chỉ xem như máy chủ của chúng tôi đã chứng minh làm thế nào để từng món ăn. Điều thú vị xem tốc độ, hiệu quả và sự tự tin của người phụ nữ này Việt whipping ra nhiều món ăn cùng một lúc. Tôi thực sự tôn trọng những tài năng tại chuẩn bị thức ăn, nó thực sự là một hình thức nghệ thuật mà một số người là bậc thầy
This is part of our Travel in Vietnam series. We're making a series of videos showcasing Vietnamese culture, Vietnamese arts, Vietnamese foods, Vietnamese religion and Vietnamese people.
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All photos and video taken by Samuel Jeffery (Nomadic Samuel) and Audrey Bergner (That Backpacker).
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Xinghai Music Hall aerial video by DJI Mavic & Phantom 3 Advanced
Hard to meet good weather in Guangzhou! So I get up early at 5 to get these shots.
I used a DJI Mavic Pro and a Phantom 3 Advanced to shoot these video. To be honest I don't think there are many differences between their cameras, but the FOV should be a main disadvantage of Mavic Pro. Mavic Pro is really small, and Phantom 3 Advanced is still one of the best aerial drone in the consumers' market.
Cultural Landscape of Maymand - Iran - 00989125421267
Cultural Landscape of Maymand
Maymand is a self-contained, semi-arid area at the end of a valley at the southern extremity of Iran’s central mountains. The villagers are semi-nomadic agro-pastoralists. They raise their animals on mountain pastures, living in temporary settlements in spring and autumn. During the winter months they live lower down the valley in cave dwellings carved out of the soft rock (kamar), an unusual form of housing in a dry, desert environment. This cultural landscape is an example of a system that appears to have been more widespread in the past and involves the movement of people rather than animals.
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