Traditional chinese tea ceremony 2014

Han Chinese clothing, or Hanfu, refers to the clothing worn by the Han ethnic people from the ruling periods of the Three Emperors and Five Sovereigns to the Ming Dynasty. About 5,000 ago, in the Yangshao Culture Period, primitive farming and weaving started in China, where people began to make clothes with woven gunny cloth. Chinese TeaTea is a friend of meditation, keeping the heart immerged in profound tranquility.
Kinema is a nonsalted and solid-state fermented soybean food of the eastern hills of Nepal.
It is the popular break fast in hilly areas of Nepal, It is made from rice mainly from brown rice obtained from dhiki ( a special Nepalese manual flaking instrument) but white or polished rice can also be used.it is prepared from rice by soaking over night, draining and roasting. It is rice based solid fermented food product characterized by creamy color, soft, and juicy sweet and sour taste with slightly alcoholic and aromatic flavor.

ChinaSprout promotes learning of Chinese language and culture by providing Chinese and English books relating to Chinese language, Chinese test, Chinese food, Chinese zodiac, Chinese symbols, Chinese music, Chinese tea, Chinese calligraphy, Chinese New Year, Moon Festival, Spring Festival, Dragon Boat Festival and Chinese Arts.
It was the traditional costume of the nation worn for millennia and representative of the characteristics of the Han nationality.
In ancient times, boys and girls of the Han nationality would wear their hair in a coil and hold it in place with a hairpin after the coming-of-age ceremony. It’s made by soaking, draining, roasting,  flaking the paddy followed by removing of the husk.  It is one of the item mainly consume in special occasion typically in ASAR-15 with Dahi ( fermented milk product). Golfuki preparation includes soaking of paddy (2–3 days), draining the water,and lightly roasting in Handi . Consumption of these products is deeply rooted in the culture and has several symbolic significance.

Roasted maize (Makai) and soybean (Bhatmas) were mixed and powdered is called Satoo, which is generally consumed with Mahi and salt.
There is traditional belief that Poko promotes good health, nourishes the body giving good vigor and stamina (Gajurel and Baidya 1979, c).

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