Friday, July 31, 2009
Thursday, July 30, 2009
The Great Wall Extras
You run the gauntlet of trinket and food vendors on the way up to the wall.
How do you get up to the great wall? By gondola of course!
How do you get down from the Great Wall? By toboggan of course!
Wednesday, July 29, 2009
Shanghai Bunny Suit Inspection Video
During my recent trip to China, right after landing in Shanghai, the plane was boarded by an inspection team looking for people with H1N1. Though not the actual flight, the above video shows what it looked like.
Click on this article title for the original story.
Tuesday, July 28, 2009
Monday, July 27, 2009
Home... Almost!
Sitting in the Portland airport waiting to board the flight to Boise. Looking forward to a shower and some good sleep tonight!
Sunday, July 26, 2009
Tienanmen Square And The Forbidden City
Today we took the local bus to Tienanmen Square and the Forbidden City. I
have many photos to share with you all, and will post them when we get back
to Kuna. But now, it is time to pack! Flying home tomorrow.
Dinner At Dragon Light
Our last meal on our last night here in China was at a great, out in a local neighborhood restaurant, named "Dragon Light." The place has been going for 2 generations, and we felt like we couldn't get much more authentic if we tried! The woman behind us is the mother who was quite excited to see us and had us sign her guest book. She also really wanted some photos taken with us with her camera, but sadly it would not work. The signature dish is a mushroom hot pot. We also had a chicken and peppers dish with just a bit of spices.
Eight kinds of mushrooms go into this hot pot dish.
That is a monster pot of mushrooms!
This is what was left over! Total cost for the meal? Twenty dollars.
Saturday, July 25, 2009
Peking Duck Dinner
"Peking Duck", or "Peking Roast Duck" is a famous duck dish from Beijing that has been prepared since the imperial era, and is now considered one of China's national foods.
The dish is prized for the thin, crispy skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Ducks bred specially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The meat is often eaten with pancakes, spring onions, and hoisin sauce or sweet noodle sauce.
The two most notable restaurants in Beijing which serve this delicacy are Quanjude and Bianyifang , two centuries-old establishments which have become household names.
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