Yu Garden was first conceived in 1559 during the Ming Dynasty by Pan Yunduan as a comfort for his father, the minister Pan En,in his old age. Pan Yunduan began the project after failing one of the imperialexams, but his appointment asgovernor of Sichuan postponed construction fornearly twenty years until 1577. The garden was the largest and most prestigiousof its era in Shanghai, but eventually its expense helped ruin the Pans.
The garden wasinherited by Zhang Zhaolin, Pan Yunduan's granddaughter'shusband, and then passed to different owners. A section was briefly organisedby Zhang Shengqu as the "Academy of Purity and Harmony" and theLing Yuan ("SpiritPark"), today's East Garden, was purchased by a group of local leaders in1709. A group of merchants renovated the increasingly decrepit grounds in 1760and in 1780 the West Garden was opened to the general public.
The gardens suffered damage numerous times during the 19thcentury. During the First Opium War, the British army used theHuxinting Teahouse as a base of operations for several days in 1842. During the Taiping Rebellion, the Small Swords Societyran its headquartersin the Dianchun Hall; by the time Qing troops recovered the garden, theoriginal structures had nearly all been destroyed. They were damaged again bythe Japanese in 1942 before being repaired by the Shanghai government from 1956 to 1961.They were opened to the public in 1961 and declared a national monument in 1982.
Today, Yu Garden occupies an area of 2hectares (5acres),and is divided into six general areas laid out in the Suzhou style:
Each area is separated from the others by "dragonwalls" with undulating gray tiled ridges, each terminating in a dragon's head.
Oriental Pearl Tower
The Oriental Pearl Radio & TV Tower is a TV tower in Shanghai, China. Its location at the tip of Lujiazui in the Pudong district by the side of Huangpu River, opposite The Bund, makes it a distinct landmark in the area.
Its principal designers were Jiang Huan Chen, Lin Benlin,and Zhang Xiulin. Construction began in 1991, and the tower was completed in1994. At 468 m (1,535 feet) high, it was the tallest structure in China from 1994–2007, when it was surpassed by the Shanghai World Financial Center.It is classified as a AAAAA scenic area by the China National Tourism Administration.
The tower is brightly lit in different LED sequences at night.
On 7 July 2007, Oriental Pearl Tower was host to the Chinese Live Earth concert.
Shanghai has a humid subtropical climate and experiencesfour distinct seasons. Winters are chilly and damp, and cold northwesterlywinds from Siberia can cause nighttime temperatures to drop below freezing, although most yearsthere are only one or two days of snowfall. Summers are hot and humid, with anaverage of 8.7 days exceeding 35°C (95°F) annually; occasional downpours orfreak thunder storms can be expected. The city is also susceptible to typhoons in summer and the beginning of autumn, none of which in recent years has causedconsiderable damage. The most pleasant seasons are spring, although changeableand often rainy, and autumn, which is generally sunny and dry. The cityaverages 4.2°C (39.6°F) in January and 27.9°C (82.2°F) in July, for an annualmean of 16.1]°C (61.0]°F). With monthly percent possible sunshine ranging from34% in March to 54% in August, the city receives 1,895 hours of bright sunshineannually. Extreme temperatures within the municipality range from 40.8°C(105 °F) on 7 August 2013, down to?12.1°C (10°F) on 19 January 1893.
Shanghai cuisine, also known as Hu cuisine,is a popular style of Chinese food. In a broad sense, it refers to complexand developed styles of cooking under profound influence of those of thesurrounding provinces – Jiangsu and Zhejiang –. It takes "color, aroma and taste" as its elements like otherChinese regional cuisines, and emphasizes in particular the use of seasonings, thequality of raw materials and original flavors.
Lion head meatballs
The name derives from the shape of themeatball which is supposed to resemble the head of the lion and the cabbage (orother vegetables), which is supposed to resemble the lion’s mane. Usually,there are two varieties served on the table: the white (or plain), and the red(cooked with soy sauce). Lion head meatballs might not be as big as a lion’shead, but they are definitely delicious. The delicate, porky nuances of thesemeatballs are quite irresistible with lots of rice.
Typically in most traditional culinarymethods for this dish, the whole chicken is firstly being steamed then choppedup into pieces. The steamed meat, along with its juice, is cooked withscallions, ginger and salt. After the chicken is cooked, it is marinated inChinese liquor, sherry or distilled liquor, like whiskey, overnight in therefrigerator. Served chilled, the poultry is a heady, salty delight. Besidesthe liquor-flavored meat, another feature of the dish is the liquor-flavoredgelatin that results from the chilled mixture of the alcohol and the cookingjuices.