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.
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.
This is called Mala Xiang Guo
You order all the food separately, then they cook it all together and it becomes a community pot. We had shrimp, tofu, beef, and lots of other vegetables. Sharing food in China has become so normal that imagining eating in America seems so odd