QLD travel

Most of the state’s tourism destinations including the Gold Coast, Sunshine Coast, Fraser Coast, Bundaberg, Gladstone, Agnes Water, 1770, Whitsundays, Mackay, Townsville, Cairns and Tropical North Queensland, Southern Downs and Granite Belt and Toowoomba are accessible and tourism operations are open and ready to welcome visitors, including beaches, island resorts, accommodation providers, tour operators and attractions.
All Queensland airports are open and operating normally.
The Bruce Highway, the main road link from Brisbane to Cairns, is open.
Brisbane, the Darling Downs and Capricorn Coast are now recovering with most tourism operations open and affected tourism operations returning to normal as quickly as possible. There are however still some local road closures in some areas. Visit http://131940.qld.gov.au/ for the latest road conditions.
Parts of Central Queensland, Queensland's Outback, Western Downs and the Lockyer Valley continue to be affected and access to these areas is restricted.
Please contact your travel agent, accommodation, attraction or tour provider directly for latest conditions or with concerns about any current or upcoming bookings you may have.
For the latest conditions Tourism Queensland recommends visiting the Queensland Government’s official Queensland floods webpage: http://www.qld.gov.au/floods/ or visit the Bureau of Meteorology http://www.bom.gov.au/ to check weather forecasts for your holiday destination. Visit http://131940.qld.gov.au/ for the latest road conditions.

websites for export market

http://www.austrade.gov.cu/

www.fita.org/webindex/index.html

www.ipl.ors/div/news

www.monash.edu.au/casestudies

http://www.export61.com.au/

www.adb.org/statistic/kiasp

http://www.corpordeinformation.com/

www.worldbank.org/data/dataquery.htm

movie web

http://www.movieweb.com/

http://movies.yahoo.com/

http://www.verycd.com/base/movie/

                          

http://movie.pcpop.com/

http://www.pps.tv/

music web

http://new.music.yahoo.com/

http://www.artistdirect.com/

http://bigpondmusic.com/

http://www.peaceloveproductions.com/freemusic.html

http://www.allansmusic.com.au/

http://mp3.baidu.com/

Seafood Shrimps, Prawn, Squid, Scallop & Crabs in Chinese Cooking

Seafood, from mollusks to shellfish, is very important in the Chinese kitchen. To the Chinese, the freshest
seafood is odorless, and is best cooked by steaming with little seasoning to bring out the natural sweetness of the seafood.

Lobster is expensive anywhere in the world but the Chinese can make one go very much further than any other chef. Lean, firm, delicate, and very flavorful, the white and pinkish flesh of the lobster comprises only about 30% of its total weight. When buyin g a live lobster, ensure that the animal is in fact alive by picking it up by its sides; it should respond by abruptly tucking its tail under its body. The pincers are almost always restrained by an elastic band or a wooden peg, but if they are not, be extremely careful because they can grip very tightly. A cooked lobster should have shiny black eyes, firm flesh, and a pleasant odor. Before cooking a lobster, pull on its tail to ensure that it still folds up on its own. Lobster can be eaten hot or cold but must always be cooked. It is generally suggested that a lobster be cooked while it is still alive to ensure maximum freshness. However, some people maintain that this method is cruel. They suggest that a lobster can be killed more gradually and humanely by putting it in the freezer for an hour. Do not defrost frozen lobster; it will retain more of its flavor if it is simply reheated for 2 minutes in boiling water.

Fish in Chinese cooking

Fish is a greater delicacy than meat and poultry in Chinese food. The cooking of fish is also a more delicate matter. A Chinese restaurant is often known by the chef's skill in fish and a new Chinese cook is also often tested by his fish.
The charm of Chinese seafood is the way in which vegetables are combined with it to make more of the fish itself. Each is independent of the other, yet each depends on the other for the excellence of the dish. While westerners rarely, if ever, cook fish and vegetables together, the Chinese, for the most part, do just that. There are almost as many ways of cooking fish as there are ways of cooking. Fish is even eaten raw, for which salmon and cod are good.
Fish from the sea is much used along the coastal provinces of China but fresh-water fish plays a much greater part in Chinese cooking than in the west. The Chinese ways of cooking probably make it so. Restaurants and even households often buy live fish and keep them swimming in tanks until needed for use. For celebrations and parties the Chinese serve fish whole. A headless, tailless fish is considered incomplete and unaesthetic. There is a practical reason for leaving the fish intact: fewer juice escape during the cooking process.
Of sea fish, bluefish, whitefish, flounder, cod, salmon, bass, and fresh sardine can make good Chinese dishes. Shad and mullet are partly sea and partly river fish. Shad is a great delicacy in China. Of fresh-water fish, carp and buffalo carp are the most important in Chinese fish dishes.

Give me a fish, I eat for a day. Teach me to fish, I eat for a lifetime. - Robert Louis Stevenson

Common methods fish are prepared in Chinese

There are two ways of cooking fish plain in China, steaming and simmering which are both a good choice from a nutritional point of view because unlike frying, they do not increase the fat content. To steam, the fish is placed in a plate with seasoning and very small amount of water, and the dish is placed on a rack in a wok with boiling water. Alternatively, instead of plate, you can use the bamboo steamer but that's not a good idea really because the sweet juices seep out of the fish will drip right down into the boiling water. The aluminum steamers is your best bet if you are concerned that boiling water in the wok will remove your hard-earned seasoning. Only a good-sized fish is worth cooking in this way.

An alternative method apparently just as good is to clear-simmer it. You put the fish together with the small amount of liquid seasoning directly into the pot and bring to boiling over high heat and reduce heat to simmer as soon as boiling starts. Never let boiling continue hard or it will ruin the fish. Shad, bass, pike, and mullet and plaice are suitable for clear-simmering.

About Chinese Food and Cooking

Do you know that more than a third of the world's population eat Chinese food daily? Even if it was eaten regularly by some only, Chinese cooking would still be acknowledged as one of the greatest and original cuisines of the world. There is an ever increasing interest in and appreciation of Chinese food in the West. The fact that Chinese restaurants are mushrooming in the West is ample testimony to the variety and quality of Chinese food.

"Have you eaten already?" is a popular greeting among the Chinese.

The culinary appeal of Chinese cusine has taken the Western culture by storm because those who experimented know how good and economical Chinese food can be. They discovered how easy it is to create Chinese dishes in their own kitchen and the joy of eating Chinese food can be experienced regularly rather than as an occasional treat.
The art of Chinese cooking does not, contrary to popular belief, present any real difficulty as you will soon find out at Chinesefood-recipes.com. All the ingredients in Chinese recipes such as bamboo shoots, bean sprouts, water chestnuts and so forth can be readily purchased from most general food stores and supermarkets, and even online!