CHINA
Country Overview:
“Love the food, hate the government”
I arrived in China in May 2013 and left August 2020. I taught English for awhile, did my master’s of politics & foreign policy at Tsinghua University, worked for a year at China Today, and then two years at Xinhua News Agency. I spent most of my time in Beijing, but also traveled to Shanghai, Wuhan, Inner Mongolia, Shenzhen, Panjin, Guangzhou, Tianjin, Qingdao, Xi’an, Sanya, Macau, Taiwan, and Hong Kong.
Last Dinner In Beijing
Headed to Sanya tomorrow morning for at least 2 weeks. Have to wait and see what countries open in June. Chinese visa expires June 10, so I’ve got about 3 weeks to hangout until I’m forced to leave.
Spicy wontons. Sichuan cold noodles. Sichuan potatoes shaped like French fried but not fried. Chinese croquettes with egg custard filling.
Sichuan Food
This is a Sichuan ‘dry’ type of hot pot called "Malaxiangguo" where all the ingredients are cooked together and served in a big bowl.
Crawfish dinner
Crawfish in a spicy garlic sauce, sliced pig lungs over chopped cucumbers topped with peanuts, and clams in spicy garlic sauce