“Stride with purpose” I chanted silently to myself, as I marched through the entrance of Sun Yat-sen University in downtown Guangzhou, China - mercifully hoping it would disguise my pre-conference jitters. I’d slid into China’s third largest city largely unscathed the night before, that is, all bar a 'war of words' with the taxi driver on the way from the airport! I’m unashamedly a little smug, because the 'feud' was in Mandarin. Er hello! Yes, that’s me, speaking in the native tongue about fares, meters and foreigners! (To be fair we were almost equal in the language stakes, given in Guangzhou they generally speak Cantonese, not Mandarin!) Naturally, he’d taken one look at me and put me in that foreign box of naivety about China and the scheming ways of some taxi drivers. With my heavy (for a weekend to be spent in lecture halls) suitcase lugged into the boot, he’d driven about twenty metres up the highway before slowing down and trying to frantically shove a scrap piece of paper through the metal caging at me. I could barely make out the numbers scribbled down in the dark, but could tell it was a high price to pay, in China at least. It was then I noticed the metre was off…not a light to be seen. A little panicked, I looked around in earnest …cars were tooting, weaving erratically around us. It was decidedly going to be all too hard to get out and heave that suitcase up the freeway, in darkness. Puffed out chest, I attempted to say it was too much and simply “not gonna happen mister!” (or words to that effect.) My outer bravado hopefully hiding my inner fear as I calculated the level of risk. Unfamiliar city, unfamiliar destination, random taxi driver! But, I reminded myself, this is China! He started driving, his sheepish laughter putting me at ease a little, all the while he was still trying to negotiate the price on that scrap piece of paper… Eventually he realised he was getting nowhere and this ‘Waiguoren’ wasn’t going to fall for that old chestnut, again! “Can I smoke,” he asked? “Definitely not,” I replied, indignantly! (As he offered me a cigarette, with a wink!) An hour and 20 minutes later (it wasn’t quite the ten minute drive to the university I had anticipated via Google Maps), we'd pretty much driven from one side of the city to the other! It’s suffice to say, we’d become firm friends. I learned he’d never been out of Guangzhou. “What’s Australia like he pressed? Is it like Hong Kong? What about Xi’an?” He’d taken to calling me “Ma fan” the equivalent of “trouble”….which I’ll take as a friendly gesture in this instance….considering we were utterly lost in China’s back streets and I was directing him in bungled Chinese via Google Maps. It was the start of a weekend that both surprised and amused me on many levels; my first and hopefully not my last writers' conference or “Con-Fest” as it’s been dubbed. A mix between a conference and a festival, it certainly was. As I entered the lecture hall - greeted with the universal fluorescent auditorium lighting, flooding rows of flimsy pull-down chairs and tabletops, sloping down to a giant projector screen - I was instantly taken back to the early nineties and those heady university days drifting in and out of intensive lectures (probably hungover to boot!). Surprisingly I was early (and not hungover), so I scanned the empty seats for a suitable place for a ‘newbie’ to park herself….. I watched as people jostled in to the room, many looking jovial and familiar with one another, others almost as wide eyed as me… That awkward reality of finding yourself in a room full of people, yet alone, is a confronting place to be. Thankfully, I was saved from floundering for too long in my own trepidation, when a lovely lady sat next to me and introduced herself. She was from Tasmania, ahh a good ol' Aussie lass. And then another from Indonesia. I immediately felt at ease, until my stomach started rumbling conspicuously (a result of having fled my hotel at the crack of dawn). As all good Aussie mums do, she immediately pulled out an emergency muesli bar from her back pack! A muesli bar, in China - I was chuffed. The conference theme was aptly named 'ideas and realities' and what followed over the next two days was a whirlwind of ideas that came in the shape of lectures, panels, books and mesmerising discussions against a backdrop of ‘made in China’ reality moments. A refreshing flurry of Aussie accents filled the air, along with those from India, Malaysia, Thailand, England and beyond. Seeing the above image flash up on the screen with two books I'm currently (attempting to) read had me feeling like less of an imposter. Immersing myself in all things writing, it felt like I'd been transported into my own version of being a ‘kid in a candy store’. Break time and navigating the squat toilets brought me back to my own reality with a thud. This is still China. Dinner in the university hotel restaurant with chopsticks, cheap red wine and chicken feet had me chuckling, as those not from this part of the world eyed up the goods with a mix of intrigue and apprehension. The atmosphere was buzzing and I had my first foray into the ‘spoken word’ in the literary world. Outside a television news report, I’d been unaware that writing involved so much air time! One by one, courageous writers stood up, microphone in hand, proudly reading excerpts from their novels, works of non-fiction and poems to the cheers of an enthusiastic crowd. Day Two and we each lost ourselves in discussions of publishers, agents, authors, editors, translations and the reality of being a writer in Asia Pacific today. Rain bucketing down, conference over -- to congratulate ourselves on a successful event, a few of us decided to brave the elements and head back to the hotel of one of my new-found friends before the closing dinner. The girls spied the ubiquitous ‘Chinese foot massage’ sign and it was on…although it was almost off, as my dear Aussie friend tried to pay, there was that undeniable raucous chatter in Chinese, when something is not quite right. I managed to work out that they thought her money was fake. A quick inspection of the notes and their plastic texture a surefire giveaway, the 900 RMB she had withdrawn from the ATM, to her dismay, was all bogus! It was my first encounter with counterfeit money in China but finally the notion of cashiers tediously checking every bill through a machine makes sense. Money problem solved, we found ourselves seated in plush massage chairs lined up in a row. Masseuses in teeny pink hot pants limbering up to tend to our tootsies. Hot tea all round and a rather ‘bloody’ Chinese movie on the tele…we were given a foot massage with the works…shoulders, legs, exfoliation you name it! It’s fair to say the “experience” accelerated the bonding process! Feet tended to, we headed out for the final hurrah…off the crowded Saturday night subway, we found ourselves trapped in a maze of glaringly gaudy Chinese shops, going around and around in circles, desperately searching for an exit that kept leading us straight back to Walmart! It was mildly funny, for awhile. Finally we came across fellow writers and made our escape to a local restaurant specialising in all things unique to Yunnan Province! Living in China, I’ve learned to expect the unexpected, so when the restaurant staff began making their way from table to table serenading every body with shots of liquor, it was only mildly absurd! Our bellies full of Chinese fare and a little bit of Dutch Courage, it was time for the ‘spoken word’ in a local Guangzhou watering hole. Hailing taxis is never an easy job for a foreigner in China at the best of times, let alone peak hour in the rain on a Saturday night but somehow we managed to pile into several taxis mid street and made our way to our destination - a dark car park. There we were led down a back alleyway flanked with graffiti stained walls. This was not the China I know. Climbing a dark, concrete stairwell, we found ourselves in a nondescript room, scattered with little other than a few chairs, a stage and a makeshift bar, featuring half a dozen bottles of spirits and a cocktail menu that reminded me of something from the seventies. Down the corridor a jazz bar and a marijuana room were in full swing! White Russian in hand, the spoken word began. I have always assumed writers are shy, retiring types… hiding behind their keyboards, but i’m clearly mistaken… With passion, intense emotions and quite a bit of humour, poems were performed on stage with surprising energy and gusto! Excerpts from clever, witty and daring authors were revealed under the spotlight. I found myself nodding, laughing and quietly stunned. To be honest, the idea of standing on stage reading my own words, scares the bejesus out of me. This was no high school talent show (although they didn’t exactly fill me with confidence either)! I’m not sure I’ve ever been in a room filled with a more diverse group of people, yet at the same time, so many obviously like-minded people. Thoroughly educated, entertained and exhilarated, I knew I’d entered a brave new world filled with ideas and realities…..and this time, it wasn’t China. … [Read more...]
The Ultimate Guide to Getting Hot & Steamy with China’s Favourite Food: Hot Pot
"All the girls love hot pot!" he said, grinning at me like a Cheshire cat! The girls around him nodded enthusiastically in agreement. I was a little surprised - at the time, still rather new to Xi'an - because we were talking about 'favourite' foods (as I've since discovered is often the prime topic of conversation amongst my Chinese friends). Instantly those western temptations like chocolate, cheese and pizza flashed across my mind in all their gooey, scrumptious glory. But this is China and in Xi'an, noodles reign supreme; hot on its heels is Huo Guo - known as Hot Pot to you and me! (Which just for the record, also incorporates those stringy, slippery suckers!) "What about you?" they pressed! "Do you love hot pot?" I had to think about it for a few seconds...not wanting them to lose 'face,' I knew I had to answer carefully. "Yeh!" I said (as convincingly as possible). "Aside from my all-time-favourite, Dim Sum, Hot Pot is probably up there as one of the more palatable Chinese dishes, I've tasted." (They all let out a relieved sigh!) But to be honest, for me, hot pot is more about the fun! Think bubbling pots of broth in the centre of your table where you choose your own ingredients to boil yourself! I've even had my own mini hot pot beside me at the table. (Just don't put your phone down on said hot plate, hiding under the tablecloth)! I've fished out my fair share of tasty (and often unrecognisable) morsels from these sizzling cauldrons, many so spicy they feel like they could actually blow your head off. (Or as you'll see below, clear those sinuses!) Thankfully many large hot pots can be split in two, so you can opt for a milder version on one side! (And of course the broth of choice changes from north to south, east to west!) But perhaps my most memorable occasions have been at the renowned HaiDiLao. Here, it's not just a journey for the taste buds, it's an experience you surely will not forget! HaiDiLao is famed for its service as well as it's food in China and in my neighbourhood the restaurant takes up around six floors. It's always busy! At the bottom near the entrance to the lift, (to my surprise) is a makeshift nail/massage salon! Yep, it's that popular, the queues are often lengthy, so why not have a manicure for free while you wait! There's also a kid's playroom... even better, the staff take it upon themselves to look after your little ones while you dine four floors up! They even give the little critters gifts! (See above - musical gifts swinging from necks!) Upstairs, prepare to get steamy. (Who needs a facial, no wonder the girls love it!) Wear your hair tied back ladies..and if you forget a hair tie, don't worry HaiDiLao has them on standby, not to mention aprons and phone covers!! For a foreigner like me, ordering is a little like "Eeny, meeny, miny moe"...but at least there are pictures. My local haunt uses iPads, so it's a case of choose and swipe! So, you might get Tofu instead of Potato, but it's all fun and games. The crucial thing is to choose the right flavour for your broth especially if you're up north where most are swirling with hot chilli! There's also some fantastic entertainment just in case you forget where you are! ;) Don't worry though, the guys over at Spoonhunt, who've launched an App that helps you find the best restaurants in China with English menus, have nailed it with this special guide for Mint Mocha Musings readers. Hot Pot eat your heart out! When things cool down, especially up north, where we've already had a good dolloping of snow, Hot pot starts to look like a great stomach warming option. Unless you’re an experienced hot pot connoisseur, you may be intimidated by the wide variety of broths, ingredients, styles, and shapes hot pot can come in. This guide will help you through the types and strategies to maximize your hot pot experience. Chongqing Spicy Hot Pot (重庆麻辣火锅) Specialty: Spiciness Broth: Sichuan peppers and Meat Stock Popular Ingredients: Beef, Lamb, Tofu, Green Vegetables, Sprouts, Noodles This is the most popular form of hot pot in China. The specialty comes from the Sichuan peppers in the broth that will completely numb your mouth. Chongqing hot pot comes in a few different forms, such as Yuanyang (鸳鸯) hot pot and Qiaotou (桥头) hot pot, where the spicy broth and the mild broth for cooking the food are separated. You can enjoy both spicy and plain broths which is perfect for a large group with different preferences. It’s a good way to clear the sinuses and make you sweat during the winter! One of the most popular Chinese chain restaurants that features the Chongqing hot pot is HaiDiLao 海底捞which you can find by searching for “HaiDiLao” on the Spoonhunt App. Beijing Style Lamb Hot Pot (北京羊肉涮锅) Specialty: Lamb Broth: Bone Stock Popular Ingredients: Lamb, Frozen Tofu, Chinese Cabbage, Mushrooms, Glass Noodles, Sesame Sauce Also known as Mongolian style, this hot pot originates from the Qing Dynasty, focusing mostly on eating lamb. The broth is not spicy, so it’s perfect for those who can’t handle the Sichuan peppers. The lamb is sliced so thin that when you take it out of the boiling broth, it just melts in your mouth. The lamb cooks really quickly and comes with some peanut or sesame dipping sauce for extra flavor. A popular Chinese chain restaurant Little Sheep Hot Pot 小肥羊 specializes in this style and can be found in virtually every city in China. You can search “Little Sheep” on the Spoonhunt App. Cantonese Congee Hot Pot (广东粥火锅) Specialty: Thick Soup and Seafood Broth: Congee (rice porridge) and Meat Stock Popular Ingredients: Fish, Prawn, Pork, Pan-fried Noodles, Tofu, Fried Dough Sticks (you tiao) Congee is rice porridge that Cantonese people love because of the believed health benefits it has on digestion, so they mixed it together with soup broth to get boiling congee hot pot. Typically, seafood is cooked in congee hot pot since Southern China has a long stretch of coast and fresh seafood, but like the other hot pots, you can eat meat and vegetables as well. The broth is thickened but not as thick as you might expect it to be given that Congee is a major ingredient. The rice is actually cooked until broken down so that it won’t stick to the bottom of the pot and burn. However, this special broth is used to bring out the freshness of its ingredients and is kept hot throughout the meal. Macau Bean Scoop Hot Pot (澳门豆捞) Specialty: Meatballs Broth: Chicken Stock Popular Ingredients: Beef, Pork and Fish Meatballs, Glass Noodles, Dumplings This hot pot actually comes from Hong Kong. The specialty of this hot pot comes from the quality of its ingredients and meatballs made out of beef, fish and shrimp that you can cook. The Chinese name sounds a lot like “everyone scoops,” implying that everyone eating this hot pot will scoop up luck and fortune. Plus, the meatballs are easier to scoop out of the pot then pick out with chopsticks. Hong Kong style hot pot comes with a variety of ingredients you can mix together to create your own dipping sauce for when the meatballs are ready to eat. You can search the Spoonhunt app for “Doulao” to find the nearest Macau Bean Scoop restaurant. Yunnan Flavor Hot Pot (云南滇味火锅) Specialty: Vegetarian (Mushrooms) Broth: Mushroom and vegetable stock Popular Ingredients: All kind of Mushrooms, Tofu, Sprouts, Rice Noodles, Chinese Cabbage Heads up vegetarians, this hot pot is for you! Yunnan flavor hot pot focuses on the use of fresh vegetables both as a base and dipping ingredients. It’s a very special and seasonal type of hot pot based on the freshness of the vegetables. In Kunming there is an entire street dedicated to serving this hot pot, and each place uses their own selection of exotic mushrooms. The broth is made from a variety of wild or planted mushrooms and utilizes a large number of mushrooms main ingredients to cook. When dealing with wild mushrooms, let your waiter/waitress take care of the cooking as they are experts in making they are thoroughly cooked and no longer toxic. You will never know how many different kinds of mushrooms there are until you try this hot pot. Spoonhunt's Top Tips for Eating Hot Pot Pre-meal If you drink a little bit of fruit juice or a yogurt drink before a spicy hot pot, your stomach will manage a little bit better. Remove any items of clothing that could get in the way, and if you have long hair make sure it won’t get into the pot by accident. Ensure that you have the proper utensils including clean chopsticks, ladles, napkins, plates, bowls and aprons if necessary. Make sure your phones aren’t on the table near the pot or your plates, as hot pot soup can easily splash onto it. During the Meal Make sure you have a steady boil before you put anything in the broth, otherwise you might undercook your meat. Meatballs will float when they’re done. While waiting for the broth to boil, make your dipping sauces. It takes a while to boil, so use that time to come up with a good dipping sauce. Make sure to mix it thoroughly. Be aware of what your chopsticks touch. If they just touched raw meat, dunk them in boiling broth. Don’t touch raw meat and then your cooked meat right after! Cook the seafood and meats first before the vegetables because leafy vegetables will soak up more of the great oils and broth flavor. The tofu will be molten hot when it first comes out, so don’t rush into eating it. Don’t splash. This isn’t the community pool; the boiling broth can easily burn you. Be careful. If you’re eating Chongqing Hot Pot, DON’T EAT THE PEPPERCORNS! They will instantly numb your mouth and you’ll have a bad time. Pretty good tips thanks to Spoonhunt! Yeh, especially about those peppercorns! So if you're travelling to China, you know you need to do yourself a favour and make sure you get hot and sweaty with the ultimate Chinese food experience! This is Hot Pot! This is China! **Oh and if you live in China (or even if you don't) and want to know the best ingredients to buy to cook up your own hot pot at home, look no further: Meats Sliced Beef, Lamb and Pork (肥牛/肥羊/五花肉) The most basic but still incredibly delicious meat you can order for any of the hot pots we've mentioned. You can order beef, chicken, pork or lamb, but beef and lamb are must tries. It’s typically sliced paper thin so that it will cook quicker while still having enough surface area to absorb the delicious oils in the broth. When the meat is ready to eat, it will literally melt in your mouth. Meatballs (肉丸) Meat for hot pot can also come in meatball form. They are quite easy to cook as they only take 4–5 minutes and will float back to the surface when they are ready to be eaten. Fried Pork (小酥肉) It may seem counterintuitive to put something already cooked, let alone fried, into the hot pot to cook, but you can put fried pork, called 小酥肉, into the hot pot to get a little bit more flavor from the broth, especially spicy broth. Since the meat is already cooked, you only need to stick it into the broth for a few seconds. Any longer and it will get soggy. Seafood Sliced Fish Fillet (鱼片) Whether it’s catfish (鲶鱼), mullet (鲻形目), snakehead fish (黑鱼), cod (鳕鱼) or any other type of fish that might be on the menu, sliced fish fillets are a classic seafood addition to any hot pot. The pieces of fish are sliced then to make cooking them in the boiling broth much easier. Fish tend to be featured more in the southern China-styled hot pots, like in Macau, Hong Kong and Guangdong, but can be ordered at any hot pot restaurant. Squid (鱿鱼) Squid for hot pot comes in two different forms: body and tentacle. Fresh squid has a spongey texture to it and is either left as the body or separated into tentacles. Squid is good at soaking up the delicious flavors of the hot pot broth, so it’s important to pick the right kind of broth to increase flavor. The body of the squid is usually the softer meat while the tentacles are chewy. Squid is naturally salty, and it’s important to find the right dipping sauce to complement the taste and texture. Minced Shrimp Slide (虾滑) Shrimp slide is a special kind of seafood ball you can put in hot pot. The shrimp is minced very fine and mixed with water and flour to get a thick gooey paste. It’s usually served in a scoop instrument with spoon to make your own fish balls from it. All you have to do is slide balls of the shrimp from the scoop into the hot pot using the tool, hence the name. Depending on the restaurant, they can also come premade or in a cake paste to make your own. When the balls are ready, they will float and be very soft. Vegetables Lotus Root (藕片) The first time I saw lotus root in China, I seriously thought it was pig snout. But it’s not. It’s a root vegetable, and quite delicious I might add. It’s a good substitute for potato. It’s very starchy and crisp when raw, but when cooked in the boiling hot pot, it becomes a little bit softer and flavorful. It absorbs the flavors from the hot pot very well but will sink to the bottom, so you’ll have to fish it out. Depending on how crispy or soft you want your lotus root, it can take longer to cook than most vegetables. Sprouts (豆芽) Sprouts are an easy, cheap and light vegetable addition to any hot pot. They usually come in large quantities (a pile) on a plate that might seem intimidating at first, until you remember how light they are. The arrive at your table cool and crisp, but when you shovel them into the boiling broth, they will go limp and be ready to eat fairly quickly. Baby Cabbage (娃娃菜) We all know the huge Chinese cabbages that are oddly worshipped. I’ve even seen the huge jade cabbage (art I guess). This is the smaller version of that. Baby cabbage is hearty leafy green vegetable that is worth giving a shot. Unlike spinach, baby cabbage has thicker stems, so it takes a few minutes longer to cook. But they still absorb lots of soup and spice from the broth with their large leaves, so they are best left for the end of the hot pot. When they are cooked, they come out a little bit sweet. Mushrooms Oyster (Ping Gu) Mushrooms (平菇) The Ping Gu mushroom is a very common mushroom found in a lot of Asian cuisines for soups and sauces. It is called the Oyster Mushroom because the cap fans out like the shellfish it’s named after. Chinese people love adding Ping Gu mushrooms to their hot pot because of its taste and health benefits. While the taste is mild, it’s fairly sweet and serves as a good replacement for meat. It is also linked to lowering cholesterol, blood sugar and blood pressure. Golden Needle Mushrooms (金针菇) Golden Needle Mushrooms, know as enoki in Japanese, are a must have in any hot pot. These long, thing white mushrooms are absolutely delicious, especially in the chili soup of Chongqing Spicy Hot Pot. They have a crisp texture, even when soaked. You know they are ready to eat when they have wilted from the soup, which usually only takes 30 seconds to a minute. They are high in antioxidants and are believed to be linked to lowering your risk of cancer. Black Wood Ear Mushroom (黑木耳) While not very popular in Western Cuisines, the Black Wood Ear Mushroom thrives in Chinese dishes due to it’s medicinal qualities. It’s use dates all the way back to the Tang Dynasty (618 to 907). This mushroom has more of a soft, jelly-like consistency and is thought to cure colds and fevers. While not edible raw, you can cook it in the soup for a just a few minutes. Black Wood Ear Mushrooms don’t have much taste themselves, but they soak in all the flavors of the soup, so it’s important to pick a flavoursome broth for hot pot. Tofu Soft Tofu (嫩豆腐) The most common type of tofu that everyone probably knows about is Soft Tofu. It is undrained and unpressed so it contains the highest mositure content, which is what makes it so soft. Even blunt chopsticks will slice right through it. The bland tofu absorbs some of flavor in hot pot, so the soup and sauces are extremely important. Since tofu is already cooked, you just warm it up in the hot pot, making it gooey and delicious. Be careful, it will be molten hot. Frozen Tofu (冻豆腐) When soft tofu gets frozen, the moisture crystalizes and the tofu turns yellow-ish. While it is just frozen soft tofu, it has a completely different taste and texture. Since the moisture is frozen out, it reabsorbs a lot of water from the hot pot broth. Unlike the soft and gooey fresh tofu, frozen tofu gets the hot pot flavors embedded within its spaces and has a much more bouncey feel to it. Fried Tofu Puffs (油豆腐) These deep fried tofu puffs are made by cutting tofu into squares and deep frying it. If the water gets squeezed out before getting fried, they will come out light and airy and float in hot pot. If the tofu is frozen before being deep fried, it will be heavier in the middle and sink in hot pot. Either way, they’re deliciously crispy on the outside and the broth will simply add flavor. Noodles Cellophane Noodles (粉丝) These see-thru noodles go by many names in English: glass noodles, crystal noodles, Chinese vermicelli, and bean thread noodles. Regardless the name, these clear noodles are a great add to any hot pot. They are typically quite thin, and when they are pulled out of the soup, they become slippery and spongey. When placed in clear soup, they look like they basically disappear. They are made with mungbeans and water, so they don’t have a lot of taste themselves, but they absorb a lot of flavors from the sauce and soup. Potato Noodles (土豆粉) Potato Noodles are used in a lot of different Chinese noodle dishes, so odds are you’ve had them before. But you’ve probably never seen them uncooked before. When they come to the table, they are brittle and stiff and get softened by the boiling soup. Fully cooked, they are very soft, chewy, whiter and thicker than the glass noodles. They are known for their savory natural taste and aren’t as greasy as other noodles. They’re a little bit heavier than some of the other noodles, but they are an old school classic (going back to the Ming Dynasty). Broad Noodles (宽粉) These wide noodles are actually made from sweet potato. Their width varies based on region and chef, but all of them get slippery and oily when cooked in hot pot broth (due to the special type of sweet potato flour used). They are naturally sweet but are great at retaining the flavor of the broth and sauce they are dipped in. Sesame, soy and peanut sauces are the best for this type of noodle, as they complement the natural sweet taste. Happy Hot Potting! … [Read more...]
When Two Worlds Collide — Your Perception is Your Reality!
At the start of my Chinese class each week, my tutor asks me if I have any questions. Usually I have a bunch of things I want to say and need to know the best way to go about it. This week at the top of my list was the word “disgusting.” I immediately feel bad when I ask her. My eyes dart sheepishly to the floor. “Of course I don’t want to use it, not really,” I say…back pedalling faster than a fox in a lion’s den. “I just want to know if there’s a word for it, you know, just in case," I stammer. I can almost feel her heavy sigh…reverberating through my own body. Living in China, I am forced to constantly remind myself that what often seems inappropriate in my culture is certainly not in others. Of course, on this particular occasion, I’m thinking about my recent flight south to Guangzhou, which is when I found myself mentally searching for the Chinese equivalent of “disgusting.” On the trip down, a lady next to me proceeded to spit at random intervals into a paper bag, pulled from the seat pocket. She made no moves to disguise what she was doing and I guess I should be thankful she used a bag! And of course, no one but me batted an eyelid. Why would they? Spitting has been a 'thing' the world over since the dark ages and in China today, a good hoick (that's Aussie slang for spit) is largely par for the course. On my flight home, to Xi’an, a man next to me continuously made that loud, (to my untrained ears) cringe-worthy, hacking sound with this throat, you know, that guttural sound that signifies the build up of bodily fluids. I was tempted to reach over and pull out his paper bag! I desperately wanted to tell him to stop, because, well… it sounded “disgusting.” I didn’t though, mainly because I didn’t know the words — but mostly because I know to him it’s nothing of the sorts….and I was pretty sure I was also completely outnumbered in my disgust, as the only westerner on the plane! It begs the question about whether the belief that “it’s better out than in” is warranted. Given the amount of polluted air I’ve no doubt inhaled in the last few weeks as winter descends rapidly upon us, while I can’t quite bring myself to ‘flob’ on the ground, in a paper bag (or the floating candles in the hotel lobby for that matter - yes that's happened!) I am inclined to agree somewhat with the theory. Unfortunately, while the jury is still out, most evidence points to the fact that spitting does spread airborne diseases like tuberculosis, pneumonia and bronchitis. My tutor does agree that spitting on the footpath is “not so nice” but says it’s hard to educate the older generations. In many ways, she's right. I used to frown and shake my head profusely when I would see an elderly person or just for the record, a middle aged and often young person, spit directly in my line of sight…. suddenly causing me to veer sharply off my path to avoid colliding with said spittle. Now I realise it’s probably futile…locals have no idea why the strange, white woman is screwing up her face like a donkey’s ass, gesturing madly. Is she having conniptions? Does she need the toilet herself? "Spitting, my friends, is a sign of healthy lungs!" They proudly say. For me, living in China, it's often a case of two worlds colliding -- sometimes the clashing of my moral high ground with reality rumbles a little louder. The glamorous lady teetering on high heels up the main drag, so busy staring at my small person and I - with a cigarette swinging frantically in her pursed lips, as she shouts “Piaoliang!” (Beautiful) through her clenched teeth at my little blondie — all the while seemingly oblivious to the fact her own child is up against a tree, relieving himself in full view of a swarm of motorists and passersby on a busy tourist stretch. Or the car stopped outside the hotel, doors flung open, traffic banking up behind, daddy holding little Daisy over the gutter. “When you’ve gotta go….” Or how about the motorbike that ‘had to be seen to be believed’ this morning, it’s baskets front and back, piled high with dead chooks, feathers floating into the air. Disgusting right? Only to me, the lone foreigner traversing the morning traffic. And the toilets and their often obscene state which had my conference colleagues recoiling in horror. To my tutor’s credit, she immediately turns the conversation onto us unyielding foreigners. Do we really blow our nose, loudly in public? She questions! I have to think about that. Yes, well….um — she cuts in, crinkles up her nose and tells me about a time at the dinner table in Australia, when a man took out a tissue and makes a jolly old show, raucously relieving the contents of his nose like a foghorn into a tissue! And then put it back into his pocket! Disgusting right? Errr well…. I suppose it is. I nod meekly. After all your perception is your reality. And every culture is different. This is China. … [Read more...]
The Roof of the World: Why Travelling to Tibet Should Be On Your Bucket list!
Until I started posting pictures of our time in Lhasa on various social media platforms, call me naive, but I hadn’t realised just how much this spot, tucked high up on the northern side of the Himalayas was shrouded in mystery. Few people I know have travelled to Tibet and few are familiar with its rocky, rugged mountain-scape, vibrant city landmarks and peaceful and relaxed culture. Only open to tourists since 1986, people are clambering for an insight into this faraway land, which while it has been at the centre of a territory dispute for decades is still largely unknown territory. Today, an autonomous region of China - for obvious reasons, I’m not going to get political in this post, other than to say we were welcomed by all of the locals (Tibetan and Han Chinese) with open arms and smiling faces. Instead, I’ll try to paint picture of what, for us, was an incredible, once in a lifetime experience at the place they call “The rooftop of the world.” First, a few quick facts: 90 per cent of people in Tibet are ethnic Tibetan Buddhists. They have roamed this harsh and unique part of the earth for some 21,000 years. Tibet is on the Tibetan Plateau, the highest region on earth and spans over 1,200,000 square kilometres! Comparably its population is small. Just over 3-million. Lhasa is the capital and stands at 3,610 metres above sea level. (That’s 11,840 feet!) Mount Everest the world’s tallest mountain holds stake on the border of Tibet and Nepal and is about 700 kilometres away from Lhasa, (so no, unfortunately we didn’t make it to the mighty mountain). Despite, many articles encouraging us to catch the train to Lhasa, in order to acclimatise along the way for our Tibet tour — experienced and long time visitors to Tibet, insisted flying would be less taxing on our bodies, therefore making us less susceptible to altitude sickness. Because of its height above sea level, the air is thinner, leaving you less oxygen to breathe (In fact: Once you move above about 13,000 feet, oxygen levels are only sixty percent of those at sea levels) and our bodies need to make a lot of changes to cope with this new environment. So with time of the essence we were happy to take the three hour flight from Xi’an. As we drew closer to Lhasa, peeking out the aeroplane window had me in awe; jagged, mountainous ranges stretched out for miles before us in all their golden glory! Arriving at the airport was reasonably straightforward; after collecting our bags, we were ‘scanned out’ of the airport by local military. Here we had to show our permits to tour in Tibet. No one is allowed in the arrival area, so our tour guide ‘Lobsang’ was waiting patiently outside for us. To tour Tibet, you must have a permit and a tour guide with a pretty solid itinerary from the travel agent - but I’ll explain more on that later. Outside, we were immediately taken aback by the blinding sunlight and the brilliant, piercing blue sky. Standing on the roof of the world felt fresh and despite the crisp autumn temperatures, the sunshine was warm on our shoulders. The drive to Lhasa was about forty minutes and to my surprise, the entire way, craggy, boulder-like mountains flanked either side of us. We went smoothly through one military check point, where our passports and permits were checked and then on to the city. At first glance, Lhasa didn’t seem too different to other cities we’ve experience in China. Three wheeler Tuk Tuks, motorbikes piled high with people and paraphernalia, street stalls, ramshackle laneways and neon signs (the one obvious difference, Tibetan writing on the top and Chinese on the bottom). It didn’t take long though, to work out, that beneath the surface, Tibet is an entirely different kettle of fish. Apart from hotel brands, there are virtually zero western brands; the likes of McDonalds, Starbucks etc that you see cropping up all over China are yet to penetrate this peaceful plateau. We were welcomed with a small traditional ceremony, including being gifted these white, silk prayer scarfs (the first of many we came across)! To combat altitude sickness we were advised to take it very slowly on the first day. i.e use as little energy as possible! This meant we got to hang out in the hotel for the entire afternoon. Clearly I’m no expert, but altitude sickness is definitely not to be taken lightly. People have become very sick and some have even died. There seems to be no rhyme or reason as to who is affected and who isn’t; gender, age and fitness seemingly have no bearings on your ability to cope. Ultimately you need to listen to your body and abide by the rules….go slow, no drinking or smoking for the first 24 hours (at least), no shower or bath on first night (because apparently this uses more oxygen) and drink plenty of water, in fact, double the amount you would normally have. (Oh and don’t be alarmed at exploding deodorant bottles and/or the like.) ;) In most hotel rooms you should find oxygen and while some experts advise only to take this if you feel sick (headaches, nausea, dizziness etc) we were advised by some long timers to take it before, as a precaution, so that we did! (With no drinking on holidays, what else is a girl to do!! ;) ) We also took altitude sickness tablets, given to us by our reputable Hong Kong doctor. (These are called Diamox.) They’re not for children, but doctors say children tend to suffer less from altitude sickness. (In fact, a new study published in the journal, Paediatrics, suggest that otherwise healthy children’s symptoms are usually pretty mild.) In our Small Person’s case, thankfully this appeared to be true. She was firing on all cylinders, at all times! As for the Tibetans? Research reveals they have a ‘super athlete’ high altitude gene to cope. Day 2: It’s a lazy morning, loafing around the hotel, exploring every nook and cranny, laden with Tibetan artefacts and interesting art work, before heading out to sight-see after lunch. At this stage we’re all feeling pretty good. Perhaps a little light-headed if anything, a little stuffy, a little lizard like from the dry conditions, but nothing to write home about. It’s another striking day, the sky a deep, deep blue with puffy white clouds skidding across the roof of the world. First stop, the Sera Monastery. Found in 1419, it’s also known as the "Wild Roses Monastery" it’s one of the "great three" schools of Tibetan Buddhism. (A Gelugpa Monastic College, for those in the know and like many of Tibet’s monasteries has undergone rebuilding and renovations over the years.) Arriving, it feels like we really have been transported to another world. Many local women are dressed in their colourful, traditional Tibetan costumes, which we soon find out is par for the course across the city. (The colourful, striped woven aprons signifying ‘marriage’.) Monks roam randomly (and in what is a slightly bizarre sign of the times, many are carrying mobile phones). Everybody seems keen to touch our small person and grab a picture of her. If we thought the paparazzi action in Xi’an was intense, this is even more so! For all intents and purposes, few foreigners come to Tibet, especially small ones. Like it or not, Ava is thus the star attraction. As we amble up the small slope, I feel myself a little out of breath, puffing a little heavier (due to the altitude)… but it’s the sights and sounds that literally take our breath away. Dozens of wild, mangy dogs lie lazily at the front of the Monks’ quarters which are almost European looking with their ivory stone with bright yellow awnings. Apparently it’s the only place the canines can get a decent feed and are looked after. We follow the crowds of locals and tourists who are heading up in their droves to the temple. We notice many of them on the way back down have strange ‘black marks’ etched down their noses or across their foreheads. Mostly the children. A little further up and there’s a queue stretching back around the block of the main temple. Here we’re told pilgrims come to see the main image in the monastery known as Tamdrin or “Haryagriva” (the horse-headed deity). The mark is from the butter light lamps and is a blessing from the Haryagriva. It’s believed this will bring children a long and healthy life (and ironically help them sleep soundly at night). Of course, I try desperately to convince my small person to have a go, but she isn’t having a bar of it! (Five years of rough sleep? What’s a few more she says!). She does, however convince us to buy her, her own ‘special’ necklace in the temple and appeases us with a few pics with the ‘blessed’ kids. Inside the temple, stunning golden statues shine brightly in the dimly lit halls, the smell of smouldering incense wafts into the air and brightly coloured cloth drapes from pillars. Lobsang proudly shows us what are treasured scriptures written in Tibetan and printed on wooden blocks covered with gold powder and engraved with red lacquer, locked safely in a tall glass case before us. I spy the Monks’ rich red robes left idle on the bench seats - it’s as if they’ve just been shrugged off after prayer time. Stepping outside the temple and into the main courtyard, we stumble across what looks like some sort of ringside show. Crowds of people are gathered around the outside of the courtyard, eagerly watching on. We perch on the edge and see about one hundred monks in pairs, chanting animatedly with each other, along with what looks to be a ‘slapping’ frenzy! We discover it’s ‘debate time’ (and fortunately, they’re not actually slapping each other). This is a highlight, strictly unique to this monastery. Young monks in training come here most afternoons to debate with each other in what is considered integral to learning the Buddhist philosophy. Intrigued we watch this strange but captivating routine take place for about 15 minutes. Lobsang tells us that while there used to be around 5000 monks at the monastery, the numbers have dwindled to around 500. Next stop is the Summer Palace or ‘Norbulingka’ or the Jewelled Park. Built for the 7th Dalai Lama in the 1700’s, we’re told it later became the summer home for all successive Dalai Lamas, including the 14th and current Dalai Lama until his exile in 1959. Blossoming with flowers in every hue, the palace has a garden area of around 360,000 square metres. It’s the biggest man-made garden in Tibet! Inside there are 374 rooms, from halls for worshipping Buddha, to reading rooms, meditation rooms, business rooms, bedrooms and bathrooms, which are all ablaze with vivid colours, from floor to ceiling! We are privileged to see where the Dalai Lama slept and the small person exclaims loudly how small his bed is! In Tibet, it soon becomes evident that colour holds huge significance and each of the five primary colours (blue, white, red, green and yellow) hold specific meanings. Known as the Five Pure Lights, each colour represents a state of mind, a celestial Buddha, a body party and a party of the mantra word Hum. Hence the thousands of colourful silk prayer flags that make a vibrant and frequently-seen sight across the city! We enjoy a quiet evening on the hotel balcony overlooking the magnificent Potala Palace, in preparation and anticipation of climbing it the next day! Lobsang tells us to reserve our energy for the 300 steps! Day 3: First up though, the famous Jokhang Temple. Just when you think you’ve possibly seen enough temples, we’re pleasantly surprised! They’re all uniquely different and incredible spectacles in their own right. Jokhang is down in the centre of the city near the Bazaar markets in Barkhor Square, which gives us firsthand experience of the locals in action. The square is buzzing with people… many of them spinning prayer wheels and prayer beads, softly humming mantras to themselves…..and for us, it’s hard to know where to look! Every which way is a sight to behold. This tall, multi-coloured prayer flag a monumental city centrepiece! Jokhang Temple is considered the most sacred and holiest site in Tibet — built for King Songtsen Gampo’s two wives (one Nepalese and one Chinese) the King is credited with first introducing Buddhism to Tibet. Outside hundreds of pilgrims gather for prayer time, many of them doing what are called ‘full-body prostrations’. They take three steps, stop, get down on their knees and then their hands and stretch out flat on their stomachs, touching their foreheads to the ground, before standing back up. Some do as few as three, some as many as 500 per day. Everyone has their own mat, and on their hands, blocks to make sliding easier. The women’s legs are tied near the bottom, no doubt making for easier sliding. Not for the faint-hearted it looks like an energetic task, but at the heart of it is a deep spiritual practice to purify the bad karma. We step inside the temple — confronted again by a plethora of rich, bold colours cascading from the roof to the floor, in the shape of murals, sculptures and statues. We squeeze through the worshippers admiring the setting and then climb up steep stairs, emerging onto the rooftop and what feels like a scene straight out of the Mediterranean, except instead of overlooking the azure blue sea, from this golden rooftop - a 360 degree view of spectacular mountain peaks. Later, we spend time wandering through the masses and the mazes that make up the Bazaar, the oldest streets in Lhasa.… Almost everyone who passes seems taken aback by the three of us (who can blame them), ;P but mostly by the Small Person…we’ve played right into the locals hands and had our hair braided with colourful cotton in the mall, so we really have no hope of remaining incognito! All of the locals wear floppy hats and I notice, many of them still have the ubiquitous flushed, red cheeks. Some tells us it’s the lack of vegetables this meat-eating culture has had access to in the past. More research and I find out it’s due to the high elevation, intense ultra-violet rays and extreme temperature difference between the days and nights. The narrow lane ways shadowed by traditional tibetan homes lead to markets piled high with lumps of yak meat, and pounds of yak butter for sale! The mighty Yak is unique to the Tibetan Plateau and has played a significant role in Tibetan’s daily lives for thousands of years. Locals eat the meat, drink the milk and make yak cheese, butter, yoghurt and tea. It’s also used as offerings to help burn traditional butter lamps in monasteries. The outer hair of the yak is woven into tent fabric and rope, and the soft inner wool is spun into a type of felt. Yak hide is used for the soles of boots and yak dung is a fundamental fuel. Trivial Fact: Yaks have three times more red blood cells than normal cows so they are able to live without any problems on the high elevation. There are rows upon rows of cluttered market stalls selling everything from beads to boots, thick carpets, even extra long hair braids, should you require one! Later that day we get our time for the famous Potala Palace. (There’s now a quota on the number of daily visitors and the travel agent must register you and passports need to be shown on arrival. From the time you enter the palace, you have exactly one hour to see everything.) We have been looking on in awe at Lhasa’s most iconic landmark from our hotel room for the past two days. As the sun rises over it in the morning to its brightly lit facade at night, this world heritage site is a remarkable piece of architecture. For the Small Person it could easily be a castle straight out of her favourite fairytale. As Chief Residence for the Dalai Lamas during the winter, the palace has 1000 rooms, 10,000 shrines and about 200,000 statues…. It’s construction began in 1645 by the 5th Dalai Lama, it’s sloping stone walls average three metres thick, and five metres thick at the base. It has copper poured into the foundations to help proof it against earthquakes. Roaming the hallways, I can imagine it gets cold in Tibet’s harsh winters. Climbing the 300 steps to the top, at 12,000 feet altitude is no mean feat! The Small Person though is literally skipping to the top. Inside is a literal treasure trove of shrines and thrones, what impresses me most are the tombs of some of the Dalai Lama. That of the 7th Dalai Lama who is seen as “The Great One” is encased in over 4000 kilograms of gold!! In what is probably one of the most poignant moments of our journey, when we enter one of the oldest and most sacred rooms in the palace, we are overwhelmed and humbled when a monk spies our Small Person amongst the hoards of tourists and comes over to bestow on her a yellow, silk prayer scarf. In the spirit of offering he ties it around her neck in a symbol of long life. It’s one of those moments you know is to be forever treasured. On a high, literally, we come down to ground level with a majestic thud. Day 4: We are deemed suitably acclimatised to drive high up into the mountains. Small Person’s biggest hope is to see a real, live Yak. Fortunately, we see plenty as the car steadily climbs the steep hill. The big, hairy beasts are dotted across the mountain farms, jingling their cow bells. A little later, we come to a halt on the side of the road and are enthralled by what can only be described as an incredible rainbow rooftop under a vibrant blue sky! Thousands of prayer flags make up this giant kaleidoscope of colour! Draped across the highway, they are a splash of colour against the coarse mountain side. We continue the journey, zig-zagging all the way up into the mountains to the “Drak Yerpa” where we see some of the oldest spiritual sites in Tibet! We’re a little reluctant and apprehensive when Lobsang tells us matter of factly, we are going to climb up to that temple! Yes! That one - up there!! If we thought climbing up to the Potala Palace was a steep trek, this is much tougher. With the attitude now at almost 5000 metres (14000 feet), the struggle is real. Huffing and puffing our way up, we eventually make it to the top and again, this place, described as the “life tree” or “spiritual axis of Lhasa” is truly worth the effort. With very few tourists, it’s reminiscent of a tiny village perched on the side of the limestone cliffs. We see local monks and residents quietly going about their day. We get to peek inside several tiny meditation caves, hermitages and shrines that are slowly being restored after being damaged during the Cultural Revolution. Our guide is spectacular at keeping the Small Person enthralled with the different Buddhas…at one point, they roam from temple to temple counting the auspicious, gold water offering bowls at each alter, while we can’t get enough of the scenery before us. There’s no doubt, Tibet is place that has captured each of our souls. An exotic, spiritual and remarkable spot at the top of the world, where despite all that has happened, centuries old traditions remain and time stands still. This is Tibet. Tour Tibet (One of the reasons we were able to travel to Tibet with relative ease is because the owners of the Westin Xi’an also own the St Regis Hotel in Lhasa. The team’s help naturally made it immeasurably easier for us to source what we needed.) What you need to know: A Special Permit to enter if you are a foreign citizen, an overseas Chinese citizen without a Chinese passport, or a Taiwanese Citizen. (Allow three weeks for this.) The permit is no cost but expect a charge from your travel agency for arranging the permits. Chinese Visa If you are working in China, the following is required: 1) a current Residence Permit (居留许可证, like a visa in your passport) 2) certification in Chinese from your company/school in China (工作证明, using your company’s letter head, with your name and passport number, and company seal on it). Everyone needs a confirmed itinerary with an approved Tibet Tour Operator + a tour guide. (You can either travel in a tour group or one man guided tour.) We used St Regis Hotel’s in-house travel agency - Green Source Travel Service Ltd. Driver/Car An Aliens' Travel Permit is required to travel to most areas outside Lhasa. You can only obtain it after you arrive in Tibet Costs: Tibet is not a cheap destination to fly to. Flights from within mainland China can be anywhere from RMB1500 to RMB4000, so it pays to choose your travel times and avoid peak season. *Tibet is closed to tourists in February/March. Transportation/driver from pick up and drop off at the airport to travelling around Lhasa x 5 days RMB4500 Tour Guide x 3 days (including pick up and drop off at airport) RMB2,500 Where to Go: There are a number of tours to Tibet - check this link. Individual sites include: Drepung Monastery: CNY55 Opening Hours: 9am-5pm -- With an area of more than 200,000 m2, Drepung meaning “Rice Heap” in Tibetan, has been the largest and richest Monastery with lots of cultural and religious relics in Tibet since its founding. It used to be the residence of the Dalai Lama, prior to the Potala Palace. Sera Monastery: CNY55 Opening Hours 9am-4pm -- The Monastery is now residence for several hundred Lamas and a major training centre. Its famous debating activities are happening at 3 – 4pm most days. Summer Palace/Norbulingka: CNY80 - Opening Hours: 09:00 to 12:00 in the morning, 15: 00 to 16:00 in the afternoon -- Norbulingka Means “Treasure Park” in Tibetan, with 374 rooms and more then 30,000 cultural relics inside, blends gardening with architecture and sculpture arts. It used to be the summer residence of the Dalai Lama until its opening to the public in 1959. Tibet Museum: Free (closed Monday’s) The museum is located in the southeast corner of Norbulingka. Covering an area of 53,959 square meters it is the first museum with modern facilities in all of Tibet. The Tibet Museum consists of a prelude hall, main exhibit halls and a cultural relic storeroom. The entire building presents distinctive characteristics of traditional Tibetan architectural art. Jokhang Temple CNY85 Opening Hours: 7am-12pm and 3pm-6:30pm. It is a huge complex building with a combination of Tibetan elements meshed with influences from Nepal, China and India. As the holiest site in Tibet, it holds all major Buddhist ceremonies and the Temple is filled with prostrate pilgrims praying on its open porch. Bharkhor Bazaar -- It is the oldest street in Lhasa, as well as the most representative. It is a place full of religious atmosphere and a world of exotic articles. Traditional Tibetan houses and narrow lanes in and around the street whisper the stories of old Lhasa. Potala Palace Opening Hours: 08:40 to 17:00 (visitors are not allowed to enter at 16:00)Tickets are sold from 08:40 to 16:00. Majestically situated on the escarpment of Red Hill, the highest ancient Palace in the world, Potala is not only a Tibetan architectural wonder but also a treasure house for material and articles of Tibetan History, religion, culture and arts. During the high season (May 1 to October 31), all visitors are required to apply for reservation tickets with their valid identity documents, such as ID cards and passports one day in advance before they visit the palace. Each valid ID document can be used only once within a week. The visiting date and exact time, number of visitors and ID document numbers are printed on the reservation tickets. Visitors have to visit the palace at the given date and time. They should go to the main gate to have their reservation tickets and ID documents checked and walk to the ticket office in front of the White Palace to buy the entrance tickets. Then they can start their tour after another security check. Cost: May 1 to October 31: CNY 200; November 1 to April 30: CNY 100 **Tips: Only 4000 tickets are issued each day and about 100 tickets are issued every 20 minutes. Any kind of liquid is not allowed there, including beverages and mineral water, which yet can be purchase at a cost of CNY10 for one bottle at the hill top. Yamdrok Lake RMB40 — 5 hour round trip driving. The lake is located at Nangartse County aside the highway between Lhasa and Gyangtse, 110km away from Lhasa. Yamdrok Yumtso is a normally first seen from the summit of Kamba-la (4900m).The lake lies several hundred meters below the road, and in clear weather is a fabulous shade of deep turquoise. Far in the distance is the huge massif of Mt Nojin Kangtsang(7191m) lakes are considered sacred by Tibetan people, the principle being that they are the dwelling places of protective deities and therefore invested with special spiritual powers. Yamdrok Lake is one of three particularly holy lakes. It is surrounded by snow-capped mountains and fed by numerous small Himalayan streams. The water is the main fresh water source for people in Lhasa, even entire Tibet. Drak Yerpa Temple/Zhayeba Monastery RMB25 Drak Yerpa is located on a hillside in Daze County. The entrance to the Yerpa Valley is about 16 kilometres northeast of Lhasa, from here, it is another 10 kilometres to the famous ancient meditation caves in the spectacular limestone cliffs of the Yerpa Valley. WHERE TO STAY Many hotels close during winter, but otherwise there are an increasing number of places to stay **Obviously you need to abide by the Buddhist customs inside the temples. No hat, covered shoulders. … [Read more...]
The Backbone of China: Meet My New Friend – A 93 Year Old War Veteran
It's 9am, I’ve dropped the small person at school and I've picked up my good friend and ‘fan yi’ (translator)… When I say “I” — y’all know by now, I'm not actually driving, right? I think we’ve established that driving in China, for a foreigner like me, would be particularly hazardous on all fronts! So, it's our hotel driver who battles through the elements for us: rain, bumper to bumper traffic in the shape of vehicles big and small - a symphony of horns and random street walkers - to an area of town I haven't been in before. We're meeting ‘Elsa’ who so far, I've only encountered via text message. I've got absolutely no idea what to expect, but the element of surprise is something I’ve become rather accustomed to in China. In the name of 'book research' I asked around about interviewing some of the older locals. The ones who’ve really experienced the ‘changing China’ in all its glory: the good, the bad, the ugly, the beautiful! Through various contacts, 93 year old War Veteran Wang Shao Wu is put to me as a potential interviewee. I politely ask Elsa whether he's a good talker and how well he can hear. She assures me, he is old but he's smart and can talk under water! How can a girl say no? Elsa suggests I bring something small from my home country as a gift! Ahhh now you’ve got me… I scrounge around the house looking for stuffed koalas and Tim Tams, to no avail, making a mental note to bring back Aussie souvenirs! Think about stealing small person’s stuffed toys but know it will potentially invoke world war three. Decide it will have to be a combination of chocolates from Scotland and jam from Portugal… yeh.. I know…… Well I do hail from a Scottish clan! And then fruits! The mighty fruit platter is one of the most prestigious things you can take to a person’s home in China! Forget about wine and flowers. Fruits will automatically elevate you to elite visitor status. Arriving…in a slightly ramshackle part of town outside several blocks of apartments, Elsa informs me she's running very late but we could meet some other “friends” there who will escort us in. I'm not sure just how many people are coming to take part, but it seems we'll have an audience. Standing outside we are confronted by a couple of people wielding cameras who smile and look like our guys! They take us through some gates past a few people sleeping, we jump in a rickety old lift and arrive outside the ubiquitous red door…the entrance to their home. Mr Wang and his wife greet us with open arms and big smiles. Of course, a loud cacophony of voices erupts at once, everyone speaking rapidly in Chinese. All I can do is smile, nod enthusiastically and offer my 'fruits'. In what is a typical Chinese home, it’s a simple three bedroom apartment. I find myself scouring the room, trying to soak in a life time of living! So many little things that make up this family’s home or as he later tells me, his “mansion!” Even though things are worn, cabinets broken, boxes double as shelves, trinkets and bits and pieces occupy every nook and cranny, this is clearly a home filled with love (lots of plants and a few bottles of Baijiu in the corner)! We’re ushered onto a big, old, brown leather couch, ripped in places…but decidedly comfy. It’s clearly the centrepiece of the house - a coffee table sits adjacent, laden with bowls of sunflower seeds and of course the fruits and never ending glasses of warm tea. Mr Wang keeps touching my shoulder and smiling. I can’t help but reciprocate….his demeanour is charming and friendly and language is no barrier. I’m told again and again he’s extremely honoured to have us in his house, to which I obviously reply, it’s definitely the other way around. He disappears for a few minutes while we are getting organised and reappears - his medals pinned proudly on his chest. We sit down - me sandwiched between him and his wife….87 year old Nai Nai, as she’s affectionately called, which means grandmother in English. She keeps putting her hand on my knee. Nai Nai keeps asking if I’m cold. I'm sleeveless and she’s concerned. It’s 30 degrees out though and there’s no air-conditioning in the apartment. I reassure her I’m just fine. I set my phone to record and we’re away. (So much easier than a television interview!) Chao who has the arduous task of translating explains what we are hoping to talk about and it was as if the starter gun had fired and he was off… Elsa was right. There was no stopping him, literally. Born in 1924 this is a man who has seen China transform through the ages. A man who went to war against Japan in 1939 when he was just 15 years old. It was a time when China was on the brink of collapse. He passionately tells us how he had just one pair of shoes made from straw and that when he joined the army, he was given the choice of a blanket or a big overcoat. He proudly tells us he chose the overcoat believing he could wear it during the day and use it as a blanket at night. Bonus! He chokes up, telling me it was a time when Chinese people were afraid of nothing, so tough, united and determined to protect their country. Winters in north west China are brutal to say the least, and his time as a soldier was cut short when he got frostbite… unable to keep marching, the local villagers kindly gave him a donkey to ride to the next post. Then…. in what catches us all by surprise, he tells us how he went on to become a 'singer' in the army…. singing Qing Opera…one of China’s most popular forms of drama and music theatre that stems back more than a thousand years. At the time it was seen as a powerful tool in building cultural nationalism. He became part of a special army unit performing around the country for the troops in a bid to inspire them. In 1943, he was dismissed and it was time to return to normal life; that meant working in China's famous Salt Bureau. By now… Ye Ye (Grandpa) is on a roll… so I leave him and Chao to 'talk turkey' in mandarin. I ask Nai Nai what she thinks the secret to a successful marriage is. After all she’s clocked up 60 years. On cue, she digs out some old photos and says it’s being kind, tolerant…and not quarrelling. She tells me that he was poor when she met him and her family didn’t agree on the marriage, but she married him anyway. (Extremely progressive, I think, in a society that still places great emphasis on parental approval!) And the secret to longevity?…Having your children around, she says matter of factly. In fact, I find out one of her grandsons and his wife and five year old child - their great grandchild - also live in this tiny apartment with them. I think to myself -- along with people like Wang Shao Wu, family is the backbone of China. Whilst their grandchildren have enough money to buy their own house, they choose to stay with Nai Nai and Ye Ye and look after them. In China there still aren't many retirement homes. It’s expected your children will look after you in old age. At 87 she says she tells me, she still tries her best to cook breakfast for her family everyday. I'm impressed! I ask Wang about the Cultural Revolution in the sixties and seventies under Chairman Mao Zedong, he tells me how he was persecuted but he understands why it happened and that it was "for the good of China." I ask him about China opening up its economy to the world for the first time in 1980, was it a good decision? He believes it's improved the image of the country and people’s lives greatly! He tells me that before this they would only eat meat once a year. "Food was rationed. Now China is getting better and better. His children have been to university, and they live in this great mansion," he says….gesturing happily around him. He tells me before 1979, eight family members lived in a 12 square metre straw house. At the time of our interview China is hosting the G20 summit for the first time in history. He’s elated. Ultimately, he says, he fought for his country to be what it is today! In his eyes, China stands strong, a stoic symbol of 5000 years of tradition and culture. He’s recently had his story recorded in a book on the last of the Chinese soldiers and he proudly asks if I would like a copy. I would be honoured, I say. His hands shaking, he takes great care writing my name in Chinese characters. He wishes me all the best in life and good health and wishes my country prosperity and happiness. This is China. … [Read more...]
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