Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
Nicole Richie brings her unfiltered sense of humor and unique perspective to life in a new series based on her irreverent twitter feed. The show follows the outspoken celebrity as she shares her perspective on style, parenting, relationships and her journey to adulthood.
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James Franco loves movies. He loves watching them, acting in them, directing them, and even writing them. And now, he’s going to take some of his favorite movie scenes from the most famous films of all time, and re-imagine them in ways that only James can.
The story of punk rock singer Laura Jane Grace of Against Me! who came out as a woman in 2012, and other members of the trans community whose experiences are woefully underrepresented and misunderstood in the media.
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Explore what it means to be human as we rush head first into the future through the eyes, creativity, and mind of Tiffany Shlain, acclaimed filmmaker and speaker, founder of The Webby Awards, mother, constant pusher of boundaries and one of Newsweek’s “women shaping the 21st Century.”
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Park Bench is a new kind of "talking show" straight from the mind of born and bred New Yorker and host, Steve Buscemi.
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Documentary shorts conceived of and directed by famous actors. Jeff Garlin, Katie Holmes, Alia Shawkat, Judy Greer, and James Purefoy
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Gwyneth Paltrow and Tracy Anderson spend time with women who've overcome hardship, injury, and setbacks to triumph in the face of adversity.
Ala Luke: Let's briefly talk about the regions of Chinese cooking. There are literally several dozens of regional cooking within China. But we in the US specifically tastes a handful of these regional areas. It's really impossible all the different regional cooking throughout China, but what are some of the most popular regions in Chinese cooking.
Chu-Yen Luke: As you mentioned before there are many region in China, each region has own style of cooking. There are four most popular region of Chinese cooking, they are Guaugzhou, Szechuan, Beijing and Shanghai. Let me quickly point out the basic different between the style and taste of these regions. Guaugzhou, also known as Cantonese style. Cantonese style is the most widely recognizable style in Chinese cuisine. The seasoning of this region is milder and subtle, therefore is more desirable in Chinese as well as the westerner, than any other region of the China.
This region is very close to the coastal area, and thus seafood dishes like lobster, crab, shrimp are the predominant cuisines of the region. These ingredient tend to steam with green onions and ginger or stir fried. Even the sauces are created from seafood are present in the maturity of these dishes.
Szechuan or Sichuan, however is probably the most known, for its been hot and spicy. Different chili and spices are grown throughout the region. They are usually free of many -- use freely in many of the meal. Salt is really used, because it was difficult to mine natural salt deposit in the early time in history. But many of these seasonings are used to make food stronger and more nutritious. The food from this region is quite different from all the other of China, due to the peppery taste. Their food contain more meat than the Cantonese style.
Beijing, while the city of Beijing served as a capital of China. The best chef from each region were invited to cater to the government staffs. As a result each chef contributed his own region, uniqueness, style, flavor and give the Beijing style the identity that was a combination of all China. Beijing style cooking often incorporated the use of lots of onions and quick stir fry techniques.
Usually the onions are par cooked in oil prior to adding to other ingredients. The saltiness and richness become a defining character of Beijing style ever since. Some of the well known dishes are Beijing duck, Mo Shu Pork and more.
Shanghai, Shanghai most distinct identity of use of dark soy sauce and just abandon use of sugar and wine. Shanghai dishes are usually slightly sweeter. Some of the main dishes from Shanghai region are, shrimp based in sauce, stir fry prawn with dragon well tea and boiled shrimp in with sesame oil. The shanghai cuisine uses rice in a vast majority of the dishes. Other signature Shanghai cooking is called, one meal dish, that is in rice steam with pear or marinated meat. More often wine is used as marinate, and rice is often used as stuffing, while the lotus leaves are frequently used as a wrapping material for steamed fish, meat and rice.