Wow, time has flown by. At the risk of sounding repetitive (per the other blog posts, and the final blog posts of previous groups), I can’t believe we leave for home today…where did the last two months go? While I am of course thrilled to see my family, friends, and loved ones, I am also going to deeply miss some of the people I’ve met here, and miss seeing such amazing things each and every day, whether in Hangzhou, Beijing, Shanghai, Huangshan, Xi’an, Lijiang, Dali, Shaxi, Kunming, Guilin, Yangshuo, or Hong Kong. I think that’s a complete list, yes? Wait! I forgot the side trips! Wuzhen, Xiaoxing…
Our last days in Hangzhou were busy. We had a lovely farewell banquet on Friday night, where we had a chance to say some goodbyes to the teachers, students, and families who made our time in Hangzhou so wonderful and memorable. The food was delicious, as always—the chef, Mr. Wang, needs to be awarded a medal. (Actually, he IS an award winning chef). Saturday we spent a lovely day in Xiaoxing with Rose, seeing canalways and the counterpart to West Lake—East Lake! On East Lake we took a nifty boat ride in traditional watercraft (they looked like covered bamboo canoes); the boats were powered and steered by the leg and foot power of each boatman. All of us were impressed by this—we were less impressed by the three hour drive home due to horrific traffic.
Sunday was the last day for each student with host families; I spent the day with Derek and his wife, Susan, who were kind enough to take me shopping for some final odds and ends (including another suitcase, which was sorely needed). We also visited the China National Silk Museum, which was lovely, and witnessed a fully functioning traditional silk loom being used. Watching the two women delicately separate and finesse the silken strands as they wove a complex pattern into the fabric was fascinating—one woman actually perched on TOP of the loom, separating upper threads into the requisite bunches, while another on the bottom controlled the warp and weft of the fabric, and used the shuttle to add in each individualized strand.
Monday was our last day in Hangzhou before boarding a very long and very HOT thirteen hour sleeper car to Beijing. Despite all the incredible, meaningful, culturally astounding things I’ve seen, it’s quite possible the best moment of the trip for me was locating a tank top in the depths of my suitcase on the floor of the train car. I only somewhat jest here. On that note, realize that I’m usually cold, and if I was that warm, imagine how the boys felt! Seriously, fate was against us for some reason, and we ended up in the car with faulty or weak air conditioning.
Though slightly rumpled and bleary eyed, we arrived in Beijing ready for the last few days of our time in China. We’ve packed a lot into three days: Tiananmen Square, the Forbidden City, the Summer Palace, the Great Wall, The Temple of Heaven, the Olympic Stadium, dead Mao (his mausoleum…it’s creepy), a cloisonné factory, noodle shops, cultural streets, hutong housing, and a teahouse visit.
The best part of Beijing, though? THE DUCK. Max, you see, works at Ming Tsai’s Blue Ginger back at home, and Ming recommended a particular Peking duck restaurant to Max. I am eternally grateful to Ming, and to Max for working for Ming! The place was a tiny, out of the way hole in the wall in a back alley, but clearly still incredibly popular, as dozens of locals were waiting for tables outside the restaurant. As we entered the restaurant, pictures of state, national, and international leaders, politicians, and celebrities hung on the walls, indicating that this was indeed a top notch place. We sat down, and while waiting, watched a chef delicately carve up several ducks, using a razor sharp knife with intricate precision and intense focus. The aroma, too, was heavenly.
Ultimately, dinner arrived, and the buttery, crispy, intoxicatingly good meat was gone all too quickly (and that was with our veggie traveler, Caitlin, not eating any, either). Suffice it to say, it was one of the best meals I’ve eaten in China…or ever.
So I think that’s about all…we leave for the airport in a few hours, and are bracing for the LONG flight home.
And, so, in the musical words of Rodgers and Hammerstein…so long, farewell, auf widersehen, adieu…
Sunday was the last day for each student with host families; I spent the day with Derek and his wife, Susan, who were kind enough to take me shopping for some final odds and ends (including another suitcase, which was sorely needed). We also visited the China National Silk Museum, which was lovely, and witnessed a fully functioning traditional silk loom being used. Watching the two women delicately separate and finesse the silken strands as they wove a complex pattern into the fabric was fascinating—one woman actually perched on TOP of the loom, separating upper threads into the requisite bunches, while another on the bottom controlled the warp and weft of the fabric, and used the shuttle to add in each individualized strand.
Monday was our last day in Hangzhou before boarding a very long and very HOT thirteen hour sleeper car to Beijing. Despite all the incredible, meaningful, culturally astounding things I’ve seen, it’s quite possible the best moment of the trip for me was locating a tank top in the depths of my suitcase on the floor of the train car. I only somewhat jest here. On that note, realize that I’m usually cold, and if I was that warm, imagine how the boys felt! Seriously, fate was against us for some reason, and we ended up in the car with faulty or weak air conditioning.
Though slightly rumpled and bleary eyed, we arrived in Beijing ready for the last few days of our time in China. We’ve packed a lot into three days: Tiananmen Square, the Forbidden City, the Summer Palace, the Great Wall, The Temple of Heaven, the Olympic Stadium, dead Mao (his mausoleum…it’s creepy), a cloisonné factory, noodle shops, cultural streets, hutong housing, and a teahouse visit.
The best part of Beijing, though? THE DUCK. Max, you see, works at Ming Tsai’s Blue Ginger back at home, and Ming recommended a particular Peking duck restaurant to Max. I am eternally grateful to Ming, and to Max for working for Ming! The place was a tiny, out of the way hole in the wall in a back alley, but clearly still incredibly popular, as dozens of locals were waiting for tables outside the restaurant. As we entered the restaurant, pictures of state, national, and international leaders, politicians, and celebrities hung on the walls, indicating that this was indeed a top notch place. We sat down, and while waiting, watched a chef delicately carve up several ducks, using a razor sharp knife with intricate precision and intense focus. The aroma, too, was heavenly.
Ultimately, dinner arrived, and the buttery, crispy, intoxicatingly good meat was gone all too quickly (and that was with our veggie traveler, Caitlin, not eating any, either). Suffice it to say, it was one of the best meals I’ve eaten in China…or ever.
So I think that’s about all…we leave for the airport in a few hours, and are bracing for the LONG flight home.
And, so, in the musical words of Rodgers and Hammerstein…so long, farewell, auf widersehen, adieu…
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