The village of Dull consists of just one row of houses on the north side of a river valley, which means that it must be very peaceful but probably rather stale and monotonous for young people looking for exciting nightlife. It should also be said that the origin of the name Dull is from the Gaelic language, which was spoken in Scotland before the arrival of the English. Therefore it probably means \than mundane.
Boring, on the other hand, was named after an early resident of the town, William H. Boring, though whether he was a wearisome fellow himself is not known. The town lies in the state of Oregon, about 30 kilometres from the city of Portland. Is it flat? Not in a literal sense. Oregon is a mountainous state. And Boring's residents insist that the town is \Seattle, the biggest city in the Pacific Northwest region of the United States, Boring must be at least a little lifeless.
However exciting the communities may or may not be, they are both planning events to celebrate their pairing. The Dull and Weem Community Council intends to mark the partnership with a new road sign and street party.
Part VII Watch and enjoy
Chinese cuisine is certainly a part of Chinese culture. In the following video clip, a woman will teach you how to cook a Chinese dish -- steamed sea bass. The steps of the cooking and the making of the sauce have been listed below. Arrange them in the correct order. The first ones have been done for you. Videoscript：
In China it is believed that eating fish will help your wishes come true. And this is certainly a dream recipe. I want to cook you my steamed sea bass in a ginger, lime beer sauce, and it couldn't be simpler. Slice a few slits. One side, and then the other. And I'm going to keep the head on because in Chinese tradition, that is a sign of unity and balance. Next, slice some ginger. Just big enough so they fit into the slits of the fish. And this is going to impart a delicious, aromatic heat, and it's going to taste fantastic. And on the other side, so the ginger's gone into the slits. And now all we do is just place it on a heat-proof plate in the bamboo steamer. Before we steam the fish, I'm going to add a little bit of Shaoxing rice wine. So about a tablespoon. In Chinese cooking, Shaoxing rice wine is a classic seasoning for fish and meat dishes, adding bitter-sweet flavors. Next, lay some finely sliced spring onion on the fish. Steam over boiling water for seven to eight minutes until the fish is opaque. In Chinese culture, we try to balance opposite
influences, known as Tin and Yang. They are the controlling elements in nature which should be balanced for a harmonious life. This dish, it's got those elements. The sea bass is very yin, and the ginger and rice wine which I have had a splash of that, they are very, very yang. This is the perfect balanced dish, and in Chinese cooking, we're always trying to achieve this perfect balance. Let's just check on the sea bass. The sea bass is lovely and it's cooked. You can see the meat has turned opaque, the eyes have turned white, and the flesh is lovely and flaky-ish. It just gives as you give it a slight poke.
And for the sauce, finely grate some ginger. This is the hot, or yang to the fish's cool yin. For additional freshness, some zingy lime zest, two tablespoons should be about right. What we want to do now is get the wok nice and hot. And I'm just going to place the sea bass ... here. Just let that plate cool slightly. My special ingredient for this dish is Chinese beer. This is really going to add a delicious sweetness and really compliment the sea bass. If you can't get Chinese beer, then you can just use a light lager.
So, wok lovely and hot, in with some groundnut oil, about a tablespoon or two. And then give this a good swirl. Then very, very quickly, in with the ginger. Before the ginger burns, put the fish carefully into the wok. Add a drop more rice wine or dry sherry, some light soy sauce
and freshen it up with lime zest. Finally, the beer ... No drinking, just pour! Just pour some of the beer over the fish. Cooking like this will burn off some of the alcohol, but don't burn too much, because it makes a delicious sauce. So just let that gently braise, and let the sea bass soak in those flavors. Now just before serving, we just want to chop up some coriander. I've chopped the stalks and leaves and just throw that all into the wok. And that's ready to serve.
Now to go with the sea bass, I've got some wild rice and basmati rice. The wild rice adds a nutty flavor and bite, contrasting with the neutral flavor and soft texture of basmati. The rice is going to allow you to soak up all those delicious flavors from the beer, the ginger, the spring onion and the coriander. So this is my steamed sea bass and delicious ginger lime beer sauce.