CHINA
Country Overview:
"A land of contrasts, where ancient traditions meet rapid modernization, and delectable cuisine coexists with complex political realities."
My seven-year journey in China, from May 2013 to August 2020, was a whirlwind of experiences. I taught English, pursued my Master's in Politics & Foreign Policy at the prestigious Tsinghua University, and immersed myself in the media landscape at China Today and Xinhua News Agency. Beijing was my home base, but my travels painted a vibrant tapestry of China's diverse landscapes and cultures: the bustling metropolis of Shanghai, the historic city of Xi'an, the tropical paradise of Sanya, the unique blend of East and West in Macau and Hong Kong, and countless other destinations in between. From savoring the exquisite flavors of regional cuisines to navigating the intricacies of daily life under a distinct political system, China left an indelible mark on me.
Peruvian Food In China
Frozen Prisco sour, lomo saltado, and ceviche. Overall, the food was ok, but what really stood out to me were the prices. Lomo saltado, a staple of Peruvian food, was more than $20 in China when it would be no more than $3 in Peru. Would I go here again? Probably not. Hard to justify the prices and quality of the food compared to the real thing during my time in Arequipa. Had good interior design and good salsa music - although I wish it had more of a grittier style restaurant feel instead of trying to be “high-class” Peruvian food.
Food Festival in 798
Despite not taking any pictures of food, there really was a food festival. Everything outside just seemed better to take pictures of.
Despite the fact that I don’t know what they are, these things are delicious.
There is like a cheese, scallion and egg (tofu?) mixture inside a doughy center and a fried outside