Fiberglass Water Park Water Play House for Kids

Established in 2003, Mutong is a comprehensive  amusement equipment enterprise which focus on developing, designing, manufacturing, supplying and installing indoor and outdoor recreation equipments.
After more than 15 years developing, now MUTONG owns production base with area more than 10,000M2.

Our service:
1,Theme Children park overall plan:We provide service for real estate, kindergartens, streets, communities, parks, hotels, tourist resorts, water parks and all kinds of theme parks all over the world, including project designing, equipments producing and installation.
2,Outdoor playground equipments customized service:Parent-child playground, Company League- building playground.
3,Professional customized slides:We offer customized slides with material stainless steel, fiberglass, plastic, PE and wooden.
4,Indoor playground design:Indoor playground overall plan, product sales and installation.
5,Water park equipments:Water park slides, water splash pads, water features, water sprayers including design, sales, manufacture and installation.

Our advantages:
-Factory directly price
-More than 16 years manufacture experience
- CE, ISO9001:2008,ISO14001,OHSAS18001 standards
- 56+ Countries
- Dedicated Product R&D center

Our product series: Water park equipments; outdoor playground equipments; indoor plaground equipments; fitness equipments; wooden playground equipments etc.

Our certificates:

Subscribe to our channel for the latest updates and more! In this video we discuss the mental aspects of climbing big walls. A common phrase you may hear about aid climbing big walls is “wig balling”. This phrase is used to convey the mental breakdown a climber may suffer during multiple days in “the Twilight Zone.”

Our CTT Athlete and AMGA certified rock guide, David Lane, recalls venturing onto his first serious aid route, and how he felt mentally frazzled at the end.

He had concentrated so hard and endured many terrifying moments in succession on that journey. He even went off-route, because he was afraid, and couldn’t bear the thought of having to climb where the route went.

But at the end of that dead road, he put it in reverse, sucked it up, and got back on the right path.

Wall climbing is not for the weak minded, nor the faint of heart. Fortunately, there are walls of all sizes and difficulties, where the level of commitment and your technical expertise are an appropriate match.

Below are a few considerations to help climbers approach the mental game of big walling:

1. Choose your routes according to skill level.

2. Work through the grades, and advance to the next level only after you feel confident in your experience at the lower levels.

3, Be patient. Know that it will take years to gain experience and to build a solid foundation. Without that foundation you will find yourself in the deep end, unable to swim.

4. Relax. Understand that it will be hard, and have confidence that you are prepared (so long as you are). Most of all, you are setting out to have fun, or at least a good experience.

5. Be mindful that success comes in many forms. To some it may be standing on the summit. To others, it may be simply completing a pitch in a timely manner. It also could be focusing on maintaining a neat and organized climb, you and your partner operating together like a finely tuned Swiss watch.

6. Be safe. Whether you completed the objective or swam for shore shortly after setting sail, there’s something to be said for being alive. Success may mean celebrating on the top, or rapping back to the base with your tail tucked between your legs—but able to fight another day.

Prepare yourself, for it is a wild ride full of highs and lows. If an intrepid explorer set out already knowing the outcome of his adventure, why would he go at all? Have fun, be safe, and enjoy the ride!

We hope you found this video helpful. Feel free to comment below with questions or thoughts!

Please remember, climbing is inherently dangerous. Climb at your own risk. Please visit https://ClimbingTechTips.com for related comments, additional videos, and community feedback!

“Pan Eggs” Breakfast Thai Style! ไข่กระทะ

After being on a toast-and-cereal breakfast routine for what seems like years, I desperately needed to find a new, interesting, delicious way to get breakfast ready in just a few minutes (because I am not getting up extra early if I can help it!). Then thank heavens this dish came to mind! Kai Grata, or literally “pan eggs,” is a street-breakfast that is popular in the north and northeastern parts of Thailand.

The eggs are cooked in a cute little pan they are served in, and topped with a variety of meats. If you prep your toppings in advance, comes morning time it’ll take you just a few minutes to put this dish together!

If you don’t have a special pan like the one I used, you can simply cook the eggs in a small saute pan and slide them out onto a plate to serve. (A 6-inch pan will fit 2 eggs, and an 8-inch pan will fit 3 eggs.) The pan I used in the video is a stainless steel 6-inch tapas pan which I got it from a local cookware store (Gourmet Warehouse for those in Vancouver) and unfortunately I could not find a source for it online. This cast iron skillet will also work well.

INGREDIENTS

1 serving

1 Tbsp butter
2 eggs (if you want 3 eggs, use an 8-inch pan)
Chinese sausage, sliced, as much as you want
Vietnamese ham (cha lua), sliced, as much as you want
Seasoned ground meat (recipe below)
Optional condiments: White or black pepper, Sriracha hot sauce, ketchup, Maggi Seasoning.
Seasoned Ground Meat

For 2-3 servings

120g ground pork, beef or chicken
1/2 Tbsp oyster sauce
1 tsp Maggi Seasoning or Golden Mountain Sauce
Optional: 1 finely grated clove of garlic
1/2 a green onion, chopped (safe the other half for garnish)

INSTRUCTIONS

To make the seasoned ground meat: Combine the meat, oyster sauce, Maggi Seasoning, garlic (if using) and and mix well. Add a little water to a saute pan and bring to a boil. Add the meat mixture and cook, stirring to break up lumps. When the meat is fully cooked, remove from heat and stir in green onions.

To prep the sausages: Slice thinly the Chinese sausages and the vietnamese ham, then sear them in a lightly greased pan over medium heat just until they are browned. Remove and set aside.

To make the pan eggs: Heat the pan/serving dish over medium-low heat. If using stainless-steel, to prevent the eggs from sticking, you should heat the pan until hot before adding any ingredients. See video for how to do the water test!

Add the butter, and once melted, add the eggs. Lay the toppings on the eggs and cover the pan. Let the eggs steam for a few minutes until the whites are cooked and the yolk is done to your liking. If you prefer the yolks to be well done, keep the heat quite low to prevent the bottom from burning before the yolks finish cooking.

When finished, remove from heat and garnish with a little extra green onions and white pepper if you wish. Serve with some bread and condiments. Enjoy!

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