1、BTemplates 这个网站提供了大约900个模板，很齐全！
2、eblogtemplates 有大约150个模板，也都挺不错的。
3、freelayouts 没提供多少个模板，提供的几个模板中大都是以灰色为基调
4、OurBlogTemplates 提供了蛮多的模板，应该有150个左右，模板的质量也挺高的。
5、BlogCrowds 提供的模板不多，但是质量都很高，有一些是从WordPress转到Blogger的，竟然有支持Obama的模板，和Obama的官方站一样，以深蓝色为基调。
6、BloggingTips 模板不多，但是有几款质量比较高。
7、JackBook 在这个页面中除了Blogger的模板外，还有其他的一些文章。
8、Free XML Blogger Templates 每页都是一个模板，记得多找找。
9、Gisele Jaquenod 模板不多，但是大都数模板都是可爱型的。
10、Zona Cerebral 不是中文也不是英文的站。
11、Bloger Templates 只有4款模板。
12、GosuBlogger 没怎么看，有近100个模板。

Xian, the eternal city, records the great changes of the Chinese nation just like a living history book. Called Chang'an in ancient times, Xian is one of the birthplaces of the ancient civilization in the Yellow River Basin area of the country. During Xian's 3,100 year development, 13 dynasties such as Western Zhou (11th century BC - 771 BC), Qin (221 BC - 206 BC), Western Han (206 BC - 24 AD) and Tang (618 - 907) placed their capitals here. So far, Xian enjoys equal fame with Athens, Cairo, and Rome as one of the four major ancient civilization capitals.
Xian is the capital of Shaanxi province, located in the southern part of the Guanzhong Plain. With the Qinling Mountains to the south and the Weihe River to the north, it is in a favorable geographical location surrounded by water and hills. It has a semi-moist monsoon climate and there is a clear distinction between the four seasons. Except the colder winter, any season is relatively suitable for traveling.
The cultural and historical significance of Xian, as well as the abundant relics and sites, help Shaanxi enjoy the laudatory title of 'Natural History Museum'. The Museum of Terra Cotta Warriors and Horses is praised as 'the eighth major miracle of the world', Mausoleum of Emperor Qin Shi Huang is listed on the World Heritage List, and the City Wall of the Ming Dynasty (1368 - 1644) is the largest and most intact Ming Dynasty castle in the world. In the city, there is the 3,000 years old Banpo Village Remains from the Neolithic Age (approximately from 8000 BC to 5000 BC), and the Forest of Stone Steles that holds 3,000 stone steles of different periods from the Han Dynasty to the Qing Dynasty. Around Xian, the Famen Temple enjoys the reputation of being the 'forefather of pagodas and temples in Central Shaanxi,' because it holds the finger bones of Sakyamuni -- the founder of Buddhism. The natural landscape around Xian is also marvelous Mt.Huashan one of the five best-known mountains in China, is famous for its breath-taking cliffs and its unique characteristics.
Traditional downtown Xian refers to the area encircled by the city wall, this has now been expanded to encompass the area within the second ring road (Er' huan Lu). The Bell Tower is the geographical center of Xian and the four main streets are respectively Dong Dajie, Xi Dajie, Nan Dajie and Bei Dajie which are also the main commercial streets. Xiao Zhai, the busiest commercial area is in the southern part of the city and is popular with both youths and students since many universities are located here. Shuyuan Men and the still under construction Luoma Shi are must-visit pedestrian streets in the city. Xian is also famous for its quantity of colleges throughout China. The old campuses of many colleges and universities are massed in the southern suburb of Xian, but most have established new campuses in far southern suburb - Chang'an District due to the lack of space within the city.
As tourist development grows in Xian, the hotel industry flourishes more and more. It is very easy to find a hotel in Xian, ranging from 5 star hotels to youth hostels. Of course, it will be any traveler's first choice to stay in the city center due to the superior geographical location and the convenient transportation.
Praised as 'the capital of table delicacies', Xian has been rich in the delicious Shaanxi snack, delicate Guangdong Cuisine, various kinds of fashionable foreign delicacies, and popular Sichuan Cuisine such as the hot pot. Among all the delicacies, the most famous and popular one is the Muslim Snack Street.
Xian is the most important city in northwest China, and so there are a lot of shopping outlets for locals and tourists alike. There are many big shopping centers, department stores and supermarkets in and around Xian city - the biggest and most comprehensive being Kai Yuan Shopping Mall and Century Ginwa Shopping Mall.
The night life in Xian has a unique glamour. Traditional ways include enjoying the night scenery around the Bell Tower, taking part in a Tang Dynasty Dinner Show, strolling on the ancient Big Wild Goose Pagoda Square and watching the music fountain performance. More modern and fashionable ways include singing in the KTV, hanging out in a bar, or dancing in a Disco. All in all, any experience in this ancient city will bring you fun and possibly a little surprise!

Different natural products determine different foods; different environments determine different eating manners; and different cultures determine different dietetics. Ghee, tea, tsamba, and beef and mutton are known as four treasures of Tibetan food, besides Barley wine and various milk products. Ghee Ghee is the extract from the milk of flocks and herds. The Tibetan way to refine ghee is very intriguing. As milk separators are not widely used in the pasture area in Southwest China's Tibet Autonomous Region, in some places Tibetan woman still refine milk manually via primitive separators. They pour the heated milk into a big wooden bucket (called xue dong), then whip forcibly up and down (churn) many times to separate the butter from the liquid. Gradually a tier of a light yellow substance floats to the top. The women then ladle the butter and put it into a leather bag to cool, hence refined ghee. Ghee has high nutritional value and many products, the main being buttered tea. Tea Tibetans revel in tea, which comes in many varieties, including the main kinds of buttered, sweet, and clear tea. In the roof of the world, no matter how hungry and tired people are, when they drink a cup of hot tea, they will sure feel full of energy. Especially, in winter with its strong winds and icy weather, a cup of tea will bring the drinker back to spring. If a visitor is uneasy because of shortness of breath, the kind Tibetans will advise him or her to drink some tea. There is a custom to follow when drinking tea. When the host fills the bowl and offers it to the guest, the guest should take it in both hands, raise the bowl with the right hand, and, using the third finger of the left hand, dip lightly into the tea and gently flick to the sky. That means heavenly-mindedness. The guest should then flick a second and third time, which represents terra-respectfulness and Buddha-respectfulness respectively. According to the Tibetan custom, the tea is drunk in separate sips, and after each sip the host refills the bowl to the brim. Thus the guest never drains his bowl yet it is constantly topped up. If the guest does not wish to drink, the best thing to do is leave the tea untouched until it is time to leave and then down the bowl, except for only a small amount. In this way Tibetan etiquette is observed and the host will not be offended. Tsamba Tsamba, cooked glutinous rice pounded into paste, is the basic food of Tibetans. It is made of highland barley, which is dried, then fried and grounded into powder. When eating, one should first pour a little buttered tea into a bowl. Next add some ghee, fine milk sediments, and white sugar into it, and then put the tsamba flour into the bowl. Hold the bowl with the left hand, and thoroughly mix the ingredients with the right hand. Finally, mold the dough into small balls for eating. Other ingredients may also be added according to taste. Air-dried meat Air-dried meat is a special kind of food in Tibet. Tibetans hang pieces of meat in a shady and cool place at the end of the year, to let them air-dry naturally. On February or March of the next year, the meat pieces can be eaten. Barley wine Barley wine is made of highland barley, which is the favorite of Tibetan, especially in festivals. It's easy to make this wine. First, cook the washed barley, then add distiller's yeast into it after it is cool, and place it into a pottery jar. Seal the jar, and cover it with a Tibetan blanket to increase the temperature to make the barley ferment in the jar. Unseal the jar after several days, add an appropriate amount of pure water in the jar, and then seal it again for one or two days more days. The barley wine will appear light yellow, taste mild and slightly sweet and sour, and contain little alcohol. There is a custom to follow when drinking. Instead of drinking up, the guest should first drink a little and let the host immediately fill up; the guest drinks a little again and the host fills in once more, and so on. When the glass is filled the fourth time, the guest should drink up; only in this way will the host feel respected. The more the guest drinks, the much happier the host will be as he or she will view this as meaning excellent wine brewing. In pasture areas, besides tsamba and cooked wheaten food, herders always eat the "red" and "white" food. The "red food" refers to meat and the "white food" refers to milk. In summer, they eat white, and in winter, red. The well-known snacks in pasture areas are mutton eaten with the right hand, baked sheep intestines, and air-dried meat. In farming areas, highland barley, wheat, and peas are the main food, as well as dairy products, yam, corn, buckwheat, soybean, kidney bean, and meat. And there are many wild animals, such as hare, deer, roe, boar and pheasant, which can supply rich meat. The taste of Tibetan food is light and mild. Most of dishes are seasoned only with salt, shallot, and garlic, without any other spicy flavoring, which represents the food culture of returning to nature.

Tibetan butter tea, po cha, is the most typical Tibetan drink. People who know about Tibetans know what po cha tastes like. In Tibet many people drink it all day long because it heats them up.In Tibet, the process of making butter tea takes a long time and is pretty complicated. People use a special black tea that comes from an area called Pemagul in Tibet. The tea comes in bricks of different shapes, and we crumble off some tea and boil it for many hours. We save the liquid from the boiling and then whenever we want to make tea, we add some of that liquid, called chaku, to our boiling water. Lucky for us, it is much easier to make po cha outside of Tibet. Four main things are needed to make our tea. You need: any kind of plain black tea (both bags and loose tea are okay), salt, butter and milk or milk powder. (You can use any kind of milk you want, though I think the full fat milk is the best, and sometimes I use half and half, which is half cream and half milk.) Most Tibetan people who live outside of Tibet use Lipton tea, or some kind of plain black tea.This po cha recipe is for four people, more or less. First boil five to six cups of water, and then turn down the fire. Put two bags of tea or one heaping tablespoon of loose tea in the water and boil again for a couple of minutes. Take out the tea bags or if you use loose tea, strain the tea leaves. Pour your tea, one quarter of a teaspoon of salt, two tablespoons of butter, and a half cup of milk or a teaspoon of milk powder into a chandong, which is a kind of churn. Please see the picture, in which we are using a plastic churn. Since churns are kind of rare outside of Tibet, you can do what some Tibetans do, which is to use any big container with a lid, so you can shake the tea, or you can just use a blender, which works very well. Churn, blend or shake the mixture for two or three minutes. In Tibet, we think the po cha tastes better if you churn it longer. Serve the tea right away, since po cha is best when it's very hot. There are three ways to make tea: simple tea, milk tea and butter tea. The most common tea leaves are produced in the Han Land, as Fu Tea from Hunan, Tou Tea from Yunnnan and Ta Tea from Szechuan. Tibetan tea-drinking forms a special `tea culture'. Simple tea is boiled tea without any additive. Milk tea is also called sweetened tea. It is an imitation of English tea and Indian tea. However, tea, milk and sugar are boiled simultaneously, which gives it a distinct flavour. To make butter tea, a Tibetan specialty, you put hot boiled tea and a dash of salt into a tall and slender churn, add a pat of butter, and stir the mixture heavily until the tea and butter are well blended and ready to serve. Many non-natives find the taste of this tea a bit rank, but supposedly, once hooked, to go without it causes backaches. The recipe of Tibetan butter teaIngredients: Water Plain black tea (in bags or loose) 1/4 teaspoon salt 2 tablespoons butter 1/2 cup milk or 1 teaspoon milk powder Materials: One churn, blender, or large drink container with a tight lid.

To the Tibetans, tea is a beverage that is just like coffee to the westerners -- a wake-up and a shake-up drink that keeps almost everyone sound and safe.In Tibet no morning can pass without drinking some tea, usually the sweet tea; and also in Tibet no meal can be complete without some tea, almost all the time the Tibetan buttered tea.The sweet tea, prepared by mixing milk and sugar with the juice from fully boiled fermented tea leaves, serves as the refreshener.Town folks prefer to go to a tea house before going to work for the rest of their day. Tea houses sometimes stand as alternative places to find the ones who are otherwise expected in their workplace in the morning and in the early afternoon.The Tibetan buttered tea is prepared by mixing butter and salt with the juice from fully boiled fermented tea leaves. Before serving, the mixture has to be further blended in a special blender.More often than not, a slim wooden cylinder is used for the blending. After the mixture is put in the cylinder, a piston is used to push and pull inside the cylinder. With the passing of the mixture through the slit between the piston and the cylinder, the mixture of butter, salt and tea is forcefully and thoroughly blended.In Tibet, tea, either sweet tea or Tibetan buttered tea, is served in small or large thermo flasks, in that both are of their best smack when served hot.The local habit of drinking tea has to do with the local food composition. The Tibetans eat lots of meat of yak and goat. The strong buttered tea not only helps to keep the body warm but also helps to promote the digestion of the meat that is taken almost three meals a day and 365 days a year.Local sayings have it that the others cannot do without salt whereas the Tibetans cannot do without either salt or tea.

The butter oil tea is the necessary drinking in Tibetans' daily life just like coffee to the westerners! To the Tibetans, tea is a beverage that is just like coffee to the westerners -- a wake-up and a shake-up drink that keeps almost everyone sound and safe.In Tibet no meal can be complete without some tea, almost all the time the Tibetan buttered tea.Town folks prefer to go to a tea house before going to work for the rest of their day. Tea houses sometimes stand as alternative places to find the ones who are otherwise expected in their workplace in the morning and in the early afternoon.The Tibetan buttered tea is prepared by mixing butter and salt with the juice from fully boiled fermented tea leaves. Before serving, the mixture has to be further blended in a special blender.More often than not, a slim wooden cylinder is used for the blending. After the mixture is put in the cylinder, a piston is used to push and pull inside the cylinder. With the passing of the mixture through the slit between the piston and the cylinder, the mixture of butter, salt and tea is forcefully and thoroughly blended.In Tibet, tea, either sweet tea or Tibetan buttered tea, is served in small or large thermo flasks, in that both are of their best smack when served hot.The local habit of drinking tea has to do with the local food composition. The Tibetans eat lots of meat of yak and goat. The strong buttered tea not only helps to keep the body warm but also helps to promote the digestion of the meat that is taken almost three meals a day and 365 days a year.Local sayings have it that the others cannot do without salt whereas the Tibetans cannot do without either salt or tea.

Like other ethnic groups, the Tibetans have their own conventions and customs. Tibetans are sanguine, lively, en-thusiastic, honest, frank, kind and humorous. They love to make jokes and enjoy themselves. Family members, friends, colleagues, and neighbors like to get together to celebrate weddings, births, moving to a new house or festivals. These are all times for talking, drinking, joking and laughing.
Although joking at a friend's house is permitted, one should think twice and pay attention to whether relatives are present. There are two kinds of relatives, lineal and collateral. The former includes siblings with at least one parent in com-mon, aunts, uncles and their offspring; the latter are people with the same surname, blood relations in the Tibetan's view. Northern Tibetans are especially particular about the sur-name. They treat all with their surname as family members, addressing them similarly, whether they are close or remote relatives.
On get-togethers, one should check for the presence of his or others' relatives before making jokes. And one must not use swearwords or make strange gestures. Dress should be proper, with no part of the body exposed except the arms.
People of the same age can joke freely. They will invent wild stories about past experiences and future plans it is just good fun and should not be misunderstood. In fact, though they love to joke, Tibetans are extremely cautious and careful when it comes to making decisions.
Four surnames are important in a person's life: father's, father's mother's, mother's, and mother's mother's. If two per-sons' surnames coincide at any level, they are relatives. This rule is not limited to the father's surname: if one person's mo-ther's surname is the same as another's father's surname, the two are also relatives.
Related men of the same age group can call each other brother. When men and women with the same surname meet, however, they should be demure and cannot consider love or marriage. Such a rule was set by their forefathers and handed down over thousands of years. Nobody can alter or violate it. Genealogy is traced from parents and grandparents back six to eight generations. People with the same surname but from different families are considered to be linked by blood re-gardless of the generation.
Most people observe these traditional rules. However, because some people do not pay much attention to surnames or are mistaken about them, they make jokes uninhibitedly or even fall in love and get married. In this case, relatives and friends will condemn them. If they are close relatives, they will be regarded as heretics who have soiled the family's good name. People will deride and insult them, making them feel too ashamed to show their faces.
In making friends, Tibetan stress being "well-matched." A friend need not have similar economic status, but he must have an immaculate surname. The surnames of blacksmiths and butchers are generally thought to be unclean, although they are not related to blood ties. On the whole, Tibetans are very loyal to their family name.
If a stranger moves in, it is necessary to know his sur-name. A person who does not know his own surname will suffer discrimination. It will be difficult for him to gain a foothold in the community and he cannot expect to mix and make friends. A Tibetan will never change his surname, wherever he goes, whatever happens.
When visiting relatives or friends, chatting or joking, no matter how simple the occasion, how lively the atmosphere, the tone is always set by one factor a person's surname.