I AM TOO INFLEXIBLE TO DO YOGA
It’s the same as saying, I’m too dirty to take a shower. Besides, yoga isn’t about #flexibility anyways. Ultimately, yoga is the cessation of the fluctuations of the mind. Once your mind is calmed, there comes clarity, kindness, empowerment and courage.
I’m fortunate enough to take a group of enthusiastic yogis in Hong Kong on their #empoweredflow journey, taking them upside down, putting them into shapes they didn’t know existed, making them sweat and along the way, finding more about themselves.
This 90-minute Vinyasa practice emphasises on going upside down, combining yoga, core conditioning, calisthenics and hand balancing.
It allows both your body and mind to flow like water but still have total control.
This class is open to everyone with any fitness level and background.
Swipe left to check out the dates in Oct and slots are quickly filling up so click on my bio now to reserve 👈
Ready to lead others on their journey into empowerment? I’ll be leading a teaching training in Nov to a small group @yogaroomhk too.
同時也有187部Youtube影片,追蹤數超過70萬的網紅Spice N' Pans,也在其Youtube影片中提到,You must ditch your instant noodles for this super easy Soy Sauce Chicken Noodles. This recipe is suitable for those of you who are working from home....
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- 關於be water hong kong 在 Victor Chau Yoga Facebook 的最佳解答
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- 關於be water hong kong 在 本土研究社 Liber Research Community Facebook 的最佳解答
- 關於be water hong kong 在 Spice N' Pans Youtube 的最佳貼文
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- 關於be water hong kong 在 Bruce Lee's 'Be water' philosophy inspires Hong Kong protesters 的評價
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be water hong kong 在 CheckCheckCin Facebook 的精選貼文
【對抗嚴寒】著到成隻糭咁都唔暖?
⭐靠溫熱食材為身體升溫
⭐簡單喝杯炒米水也有幫助
#星期五湯水
移民點煲湯?
南瓜肉桂湯驅寒保暖
✈️ 香港人習慣喝湯養生,移民後怎樣煲湯?人在異鄉煲湯材料可能不易買,其實只要留意食材屬性,尋常食材亦能煲碗靚湯,有助強身防病!💪🏻
居住在寒冷地區,或者冬季時間日短夜長,大自然陽氣對人體正面影響不足,體質虛弱的人會容易感到不適,常見症狀為怕冷怕風、氣血運行不暢引致的頭痛及頸部肌肉酸痛、寒邪侵襲脾胃導致嘔吐及腹瀉等。天氣寒冷亦會令人提不起勁,甚至患上冬季抑鬱症,想改善症狀宜趁日照時間多作戶外活動,適量飲用有驅寒保暖的湯水,加入屬性溫熱的南瓜、洋蔥、肉桂、胡椒、雞、羊等,亦可多配搭生薑煮食。
食材小貼士:
肉桂屬性偏熱,能溫中散寒、暖脾胃、溫經通脈,紓緩怕冷、手腳發冷、胃寒、寒性月經不適等症狀。注意身體有偏熱症狀如陰虛火旺、痔瘡、大便乾燥、孕婦不宜服用。
南瓜紅豆肉桂湯
功效:驅寒保暖,紓緩寒冷天氣引起的怕冷、四肢冰冷等症狀。
材料:南瓜400克、紅蘿蔔1根、紅豆30克、紅腰豆30克、洋薏米30克、肉桂粉半茶匙、薑2片
做法:
1. 所有材料洗淨,南瓜去皮去籽切塊;紅蘿蔔去皮切塊備用。
2. 鍋中加入2500毫升水,放入全部材料,武火煮至水滾,調文火煮1.5小時,最後下鹽調味即可。
留言或按讚👍🏻支持一下我們吧!❤️ 歡迎 Follow 我們獲得更多養生資訊。
Making soup in a foreign country
Pumpkin cinnamon soup can dispel cold and keep warm
✈️ Hong Kong citizens are used to drinking soup to maintain our health, but how do we make soup when we have immigrated to another country? It might not be easy to get our hands on the ingredients, but as long as we pay attention to the nature of the ingredients, we will still be able to make healthy and tasty soups! 💪🏻
Individuals with a weak body may experience discomfort if they stay in a cold climate or areas where winter days are shorte. This is due to the lack of the yang energy in the natural environment.
Hence, they would always be afraid of the wind and cold. The improper circulation of the blood and the qi would cause a headache and muscle soreness on the neck. The cold pathogenic factor would also attack the spleen and stomach, causing individuals to vomit and experience diarrhea.
The cold weather might even cause them to experience winter depression. To improve the condition, carry out outdoor activities during the day and consume soup that can dispel cold and warm the body. You can also add ingredients like pumpkin, onion, cinnamon, pepper, chicken and mutton that are warm in nature, alongside raw ginger.
Tips on ingredient:
Cinnamon - hot in nature, dispels cold and relieves pain, warms meridians and channels, warms the spleen and stomach, Suitable for those with aversion to cold, cold stomach, stomach pain, decrease in appetite. Note it is not suitable for those with yin deficiency with excess fire and heat related symptoms, hemorrhoid, dry stool and pregnant.
Pumpkin and red bean soup with cinnamon
Effects: Dispels cold and keeps warm, relieves symptoms of aversion to cold, cold limbs caused by cold weather.
Ingredients: 400g pumpkin, 1 carrot, 30g red bean, 30g red kidney bean, 30g pearl barley, 1/2 teaspoon cinnamon, 2 slices of ginger
Preparation:
1. Rinse all ingredients thoroughly. Peel and seed the pumpkin and cut into pieces. Peel the carrot and cut into pieces.
2. Combine all ingredients with 2000ml of water in a pot and cook on high heat until boiling. Turn to low heat and simmer for 1.5 hours. Add salt to taste.
Comment below or like 👍🏻 this post to support us. ❤️ Follow us for more healthy living tips.
#男 #女 #我畏冷 #陽虛
be water hong kong 在 本土研究社 Liber Research Community Facebook 的最佳解答
【渾水一片:還原香港海界爭議發展史】 (上篇) #都市化洋謀 #9月專研
過往在香港討論有關海洋邊界爭議,往往是香港以南的南海主權問題。事實上近年的焚船污染、明日大嶼、12人越洋、走私不斷等當下議題,都與海洋空間規劃、定界及海權問題有關,而香港早年殖民期的海界及海權作為各種海洋亂象之源,卻少有人深入探討。
翻查一系列關於香港水域爭議的英國解密檔案,整理過往殖民地時期有關香港「含糊」水域爭議的發展史,揭示牽涉複雜的海洋邊界政治,除了作為當時中英政治角力的前緣,亦有助我們了解現時香港水域範圍的歷史脈絡及源起。
一條海界 兩個表述
殖民地時期早年,香港的水域範圍一直未有公開確實的版本,亦引伸出有兩種不同的界線表述。
於20世紀初,根據《展拓香港界址專條》的香港地圖顯示,香港水域呈「方型」界線(square boundary )。根據一份關於新界邊界及現況的英國解密檔案(1962 CO 1030/1334 Status and boundaries of Hong Kong New Territories),當時中方海關經常巡邏於以大嶼山以西大澳水域一帶(方型界線以外),似乎更視其為中方水域。然而,早在1901年英方已有向港督提及,按照國際上的海洋慣例,一般領海 (normal territorial waters)寬度應為3海里 (three nautical miles),因而,香港領海界線應呈現為「彎曲型」(sinuous),比起「方形」範圍雖然多了大嶼山以西水域,同時卻損失了東南方一大片水域,作為最早期的香港水域範圍的兩個表述。
後續1911年修訂《釋義條例》(Interpretation Ordinance) 時,由於港督的錯誤公告字眼(wording of an incorrect Proclamation),令到香港水域繼續被闡釋為方型。
而這個錯誤的公告去到1950年被修訂。英方於1950年重新檢視與領海相關的條例,表示若沿用1937年英方對於《釋義條例》的闡釋,地圖所顯示的「方形」界線,只是英方租用中方領土的一條分界線(merely a line of delimitation of the area within which all territory was leased) ,並不是租用香港3海里以外的水域範圍(this did not mean that there was a purported lease of any waters outside normal territorial waters),可見,內部確立「彎曲型」的領海範圍。
參考一份1950年關於香港水域的英國解密檔案 (1950 CO 537 6036 Territorial water) 中的英方外交部內閣大臣Jim Griffiths跟港督的電報來往中顯示,因當時中日關係惡劣,為了保持當時英方中立 (neutral) 的立場。英方亦想盡量避免中日雙方於香港水域範圍發生衝突 (Jørgensen N. H. B., 2019),早於1937年至1939年,英方曾經指示香港水域要跟隨國際慣例,將領海寬度收窄至3海里。無獨有偶,1950年修訂《釋義條例》,已有英方法律意見表示當時擔心如果國、共兩軍在新海界(彎曲型)及舊海界(方型)之間的位置發生衝突,將會造成英方外交上尷尬,要盡快修例避免尷尬事件。可見,英方變動水域邊界時明顯有其政治考量。
即使已修例,1952年當時國際法庭 (International Court of Justice) 有關英挪漁業案(Anglo Norwegian Fisheries case)的判決 (Jørgensen N. H. B., 2019),提及使用哪種基線方式來劃定領海的爭議,促使香港律政司重提「方型」領海是否合法地代表香港水域,但建議被英方否決。其後在1958年,即使英國外交部再次表示「方型」範圍只是表示港英領土的一條分界線 (all land within the line thus shown is Hong Kong territory),但同時亦保留方型界線,聲稱為免影響航空航線。
早年香港水域邊界一直未被確實,即使在法律層面上,英方內部確立「彎曲型」領海範圍的合法性。然而,其後英方一直未有公開與中國共產黨政權講述其水域範圍,或擔心會侵犯中國領海主權。可見,香港水域一直受到變動中的海緣政治影響,經常遊走在當時國際上認可海洋慣例(彎曲型)與中英簽訂的《展拓香港界址專條》(方型)之間。
中方圍堵香港水域的預言?
水域範圍、基線劃定的方法及國際航海權一直是國際外交上一個十分敏感的議題。香港作為英國殖民地,卻緊貼住中國的領海範圍,除了香港水域定界,船隻來往香港的航道亦一直是英方十分頭痛的問題,稍有不慎,就會有被冠上侵犯中國海權的「辱華」罪名。
中方於1958年第一次聯合國海洋法公約(United Nations Convention on the Law of the Sea),已經單方面將其領海範圍擴展至12海哩,英國宗主國當時內部表明會反對中方單方面的領海宣稱,擔心會發生圍堵香港水域的情況。
根據新界邊界及現況的英國解密檔案(1962 CO 1030/1334 Status and boundaries of Hong Kong New Territories)中的電報來往,當時港英內部評估,認為中方擴展領海將對香港造成「海陸空」影響,除了會收窄飛機的航道、需要重新佈線電纜和無線電纜、亦會限制海軍的演練空間,大大影響香港的船隻來往,來往公海的航道走廊更會收窄到1海里(corridor of international waters could be reduced to about one mile),形容「接近完全圍封香港」 (almost completely envelope Hong Kong)。
隨著國際共識的改變,在1972年第三次聯合國海洋法會議前夕,英方亦打算將國土領海範圍的3海里擴展至12海里。翻查另一份1972年關於香港水域爭議的英國解密檔案 (1972 FCO 21 1024 Territorial waters dispute between China and Hong Kong),當時英方內部考慮這次擴展海界,應否包括香港殖民地,並計劃在香港附近水域進行海道測量 (Hydrographic survey),明顯想放風測試中方反應。
然而,根據英國外交部及港英的內部電報來往,英方雖然一度打算在翌年與中方在第三次聯合國海洋法會議上提及香港殖民地水域擴展,但英方內部亦指出中方定會反對香港的水域擴展至12海里,除了因為香港擴展會跟中國水域重疊,中國亦一直視香港為固有領土,不可視香港為獨立的行政個體 (separate entity),應該維持現狀,限制今次香港擴海界。
呼應早期50年代有關中方圍堵香港水域的擔憂,英方擔心如果掀起討論,更有可能令香港航道問題惡化 (a risk that any such discussion would vitiate the present adequate though limited freedom of passage)。按英國外交部理解,中方只不過默許船隻在不進入擔桿列島5海哩範圍的前提下進入香港;如果中國「執正嚟做」嚴格實踐其12海里的主權宣稱,則連博寮海峽都不能通行 (a 12 mile limit strictly adhered to in this area would make normal surface access to Hong Kong through the Lemma Channel impossible)。最後,英方外交部為免觸動到中方神經,加上「信唔過」中方 (their good will… cannot be relied on a year ahead),建議的對策卻是避免「打草驚蛇」(let sleeping dogs lie),絕口不提香港擴海界。
直到1987年,英國正式將水域擴展到12海哩,但香港並沒有納入被擴展的範圍。在香港前途談判過程中,亦未有正式提及香港水域擴展12海里一事(Jørgensen N. H. B., 2019)。可見,面對中方進取的領海主權宣稱,英方在香港水域邊界問題上,尤其顯得無力。
香港「渾水」邊界的潛規則
面對中國擴海界後將會圍堵香港的擔憂,根據一份有關香港水域及其爭議的英國解密檔案(1968 FCO 21 547 Dispute with China about territorial waters),當中牽涉中英雙方就香港海界爭議鮮為人知的權宜之計(modus vivendi)。
事緣1968年一艘美國貨船於萬山群島近珠江口一帶(Lema Channel in the estuary of the Pearl River)被中方海軍的警告已入侵中方水域,檔案中有一份美國國務院情報與研究局官員Thoms L. Hughes事後對中國共產黨於香港鄰近水域的主權宣稱(Communist assertions of sovereignty over waters in the vicinity of Hong Kong)進行一份內部評估報告,提到中方不時會「放生」來往香港的商船。
於50年代初,船隻可以經萬山群島近珠江口一帶接近香港水域,可謂當時的潛規則(local ground rule)。然而,在中方宣稱12海里領海後,於1959年曾發出達20次警告,外國商船透過萬山群島近珠江口一帶接近香港期間入侵中方水域,並禁止一切外國船隻通往萬山群島近珠江口一帶,評估報告中亦提及多次美國商船及軍艦通往香港遇上中國海軍的事件。
然而,中方不但少有採取實際軍事行動,多是「口頭」表示抗議及警告外國船隻侵犯中國水域,更沒有對外公開批評數次入侵事件。就以上例子,美方評估中國當時並不是新的「強硬路線」宣示領海主權(new harder line from Peking),只是由於過多船隻進入萬山群島內沿而作出的回應(is a reaction to an increasing number of passages through the interior Lema Channel)[萬山群島內沿被中國視為內海]。
而當時美方估計中方「放生」的動機,很可能取決於政經考量,其一為不想失去香港作為(kill the goose)來往外國商船主要來往中國的航道,以及香港為中國帶來的外匯,而另一原因則是避免發生中國海軍與美國軍艦於海上起衝突。
此外,除了英方一直未有公佈香港水域邊界,中方一直並未有公開宣稱香港以西南的珠江通道12海里的精準劃界(public silence regarding the exact limits of its claim)。中英雙方基於政治考量,對於香港水域劃界及航道,更被美方稱靈活的實用主義(flexible pragmatism)。
而美方認為英方亦知悉船隻來往香港的「後路」,根據一份英方未被公開的非正式文件( informal note)顯示,除了船隻背後的註冊國家將成為影響進入香港的政治因素,英方更提及最合適的接近香港水域的航道,是經萬山群島以南以及擔桿頭島五海里以外(keep to the south of the Lima Group and five miles or more off Tam kan Head),港英政府早於五十年代,已廣傳這份文件到商船公司及中方,有共識地默許外國船隻經香港東南方水域,作為當時來往香港的「後路」。
可見,比起香港陸上的邊界,早期香港水域由定界、擴界到圍堵,可謂「渾水一片」。而當中牽涉複雜的海緣政治,亦顯示香港水域並非一條確確實實的邊界範圍,反而是中英雙方的妥協空間。而後來香港水域邊界將如何落實為現時版本?當中牽涉多少談判?而所引伸的一系列有關領海執法權以至政府管轄權的問題,將揭示香港水域日後跨境執法以至逃犯移交的爭議。(下集待續)
參考資料
Jørgensen, N. H. B. (2019). The (Unequal) Relationship between Hong Kong’s Waters and China’s Baselines. Asia-Pacific Journal of Ocean Law and Policy, 4(1), 1–27.
1950 CO 537/6036 Territorial water
1962 CO 1030/1334 Status and boundaries of Hong Kong New Territories
1968 FCO 21/547 Dispute with China about territorial waters
1972 FCO 21/1024 Territorial waters dispute between China and Hong Kong
1974 FCO 18/154 Hong Kong territorial waters
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be water hong kong 在 Spice N' Pans Youtube 的最佳貼文
You must ditch your instant noodles for this super easy Soy Sauce Chicken Noodles. This recipe is suitable for those of you who are working from home. It's so easy that I believe everyone can make this at home. Some of you ask how did we calculate 15 mins of cooking time as mentioned in our video title. First of all, we need to get our cooking time definition right. Cooking time to is means the time when heat is turned on and applied to the ingredients. All other time is not counted. In this video, Roland cooked the chicken for 8 mins then he turned off the heat. Then he brought the sauce to boil to thicken the sauce. At most this will only take 2 mins. Then he brought a pot of water to boil to blanch vegetables and noodles. Vegetables literally take seconds to cook and noodles take about 2 mins max to cook because we used fresh noodles. Assuming we assign about 1.5 mins to let the water boil then that brings us nicely to about 15 mins of cooking time altogether.
See the ingredient list below for your easy reference.
Hope you can recreate this yummy dish in the comfort of your home. Happy cooking!
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Soy Sauce Chicken Noodles 豉油鸡面
Ingredients:
Serves 4 pax
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Marinated chicken
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2 pieces of boneless chicken leg (about 480g in total)
2 tablespoons light soy sauce
2 tablespoons premium dark soy sauce
Sauce
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800ml (27.05 fl oz) water
2 tablespoons light soy sauce
1 tablespoon oyster sauce
60ml (2.03 fl oz) premium dark soy sauce
4 cloves of garlic (lightly smashed)
0.5 piece star anise
0.5 piece cinnamon bark
1 stalk of spring onion (tied into a knot)
1 thumb-sized young ginger (lightly smashed)
20g (0.71 oz) rock sugar
Some cornstarch solution
Other ingredients
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Some leafy vegetables
Wonton noodles (about 70g or 2.47 oz for 1 pax)
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Don't know where to get the ingredients or don't know how they look like? See the links below.
Light soy sauce https://amzn.to/3dBZuBY
Dark soy sauce https://amzn.to/3q9bXoW
Oyster sauce https://amzn.to/2VyjE9p
Star anise https://amzn.to/3vFSn4C
Cinnamon bark https://amzn.to/3wDPItE
Rock sugar https://amzn.to/3vzayc3
Cornstarch https://amzn.to/35jkDzv
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Looking for similar cooking equipment like the one we used in the video? These might interest you:
Greenpan sauce pan https://amzn.to/2SAGvne
Cast iron wok https://amzn.to/2TIOYVi
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Filming equipment: iPhone 11 Pro Max (Get from Amazon https://amzn.to/3eA24tz)
Microphone: Sennheiser AVX digital wireless microphone system
Get Sennheiser wireless microphone in Singapore: https://singapore.sennheiser.com/products/avx-mke2-set-3-uk?_pos=2&_sid=adb86a9d8&_ss=r
Get Sennheiser wireless microphone from Amazon: https://amzn.to/2NILqMR
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If you like this recipe, you might like these too:
Super Easy Restaurant Style Chinese Braised Noodles • Chicken Lo Mein 伊府面 Ee-Fu (Yee Fu) Mee Recipe
https://youtu.be/NR9O78XYKN4
Hong Kong Style Stir Fry Ramen Noodles w/ Chicken Chop 干炒鸡扒公仔面 Chinese Maggi Goreng Recipe
https://youtu.be/BAt4LlMzryY
Chinese Noodles w/ Scallion Sauce 葱油拌面
https://youtu.be/7ZAC099Xw3o
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Disclaimer: Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!
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be water hong kong 在 香港花生 Youtube 的精選貼文
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be water hong kong 在 Kit Mak Youtube 的最佳貼文
I would like to introduce you my favourite childhood dish: The Best Minced Beef Rice (Bolognese in old Hong Kong Style) with Fried Egg.
This is not only my favourite childhood dish but also the favourite dish for Hong Kong people who born in 1960s-1980s. Since the chefs in old Hong Kong did not have Italian ingredients and herbs on hand. They used the limited ingredients to create such incredible dish using soy sauce, ketchup and at most tomato paste instead. The taste of this meat sauce was so unique and mouthwatering that every child loves it, or even we adults nowadays. We always love to serve this dish with rice and Fried egg with a running yolk.
Even nowadays, it is still the popular dish served in Hong Kong style teahouses. Let's make one to see the differences between the old Hong Kong Style and Italian style. I am sure it will give you a surprise (of course in a good way )
Minced Beef Rice (Bolognese in old Hong Kong Style) with Fried Egg (for 4 ppl)
Ingredients:
Ground Beef (can be half beef half pork) 375g
1 Onion
1 Carrot
4-5 cloves garlic
4tbsp frozen green pea
Some cooked rice
4 sunny shine up egg (panfried egg)
Marination:
1.5 tbsp light soy sauce
1tbsp sugar
1tsp potato flour
½ cup water
Sauce ingredients:
2 tbsp tomato paste
4 tbsp ketchup
2-3 tbsp light soy sauce
A few bay leaves
700ml chicken broth/ water
2-3 tsp chicken powder stock (if water but not chicken broth is added)
A pitch of salt for seasoning
A pitch of sugar for seasoning
The other old Hong Kong Classic dishes:
Old Hong Kong Style Russian Beef Rice in rich meat sauce
https://youtu.be/0FsuN2X6s_4
Classic Hong Kong Ying Yan Fried Rice
https://youtu.be/_mNesyaiuQU
Old Hong Kong Deep Fried Chicken leg
https://youtu.be/BrcObfFRWh8
Instagram: kitmakattack
YouTube: yourkitmak
#kitmak食譜 #食譜 #經典系列 #經典食譜 #懷舊菜 #免治牛肉飯 #煎蛋免治牛肉飯 #recipe #MincedBeefRice #Bolognese #BologneseinHongKongStyle
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be water hong kong 在 'Be water': A photojournalist's experience covering the 2019 ... 的推薦與評價
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In 2019 Rick travelled to Hong Kong o. ... # hongkong # bewater #china Subscribe to The Telegraph on YouTube ▻ https://bit.ly/3idrdLH Get the ... ... <看更多>
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" Be water " is late martial artist #BruceLee's philosophy popularized in the ... It was used by pro-Democracy protesters in # HongKong in 2019. ... <看更多>
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Be Water. 194 likes. BE WATER is a continuous research archiving the digital excellence of Hong Kongers during the political movement since 2019. Prix... ... <看更多>