Fraser Suites CBD Beijing
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- Shuttle bus service
- Continental Breakfast
- Swimming pool
- Free High-Speed Internet
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Travel Blogs from Beijing
... hosted by the same people from the meeting, the language barrier remained. In attempts to break the silence, I would point to different dishes and say, “fe jung hao”. I’m not sure it helped much and to be honest, I think even our host was grateful for the interactions – or lack thereof- to be over. There was a tour hour gap in between our meetings today so we went back to the hotel. I took advantage of the downtime and napped in the incredibly comfy ...
... dinner...apparently quietly amused that the ducks head was to be facing her the whole time during dinner, but respectfully was very thankful for the experience. Gemma also visited some landmarks, but was most amused at spotting "Catching Fire" screening at the local cinemas...and although already having watched it 4 times back home, was very tempted to ask her buddy to watch it a '5th' time with the unique experience of seeing it all in Chinese! :)
... on. On our way home we were able to see Tiananmen Square closed and empty (a true contrast from the morning) with the exterior of the forbidden city lit up.
The third day and probably the most exciting part of our trip to China was to visit the Great Wall of China. As the wall is so long there are various parts that are open for tourists. We decided to go to Mutianyu as it is a little less touristy. We read up on how to do it ourselves, so we woke up early ...
... some guys do some pretty damn tricky things with hats passing between them, guys leaping through hoops in every way you could think of, two guys on top of a massive frame balancing one on the others shoulders and then walking up and down stairs on their hands. The grand finale was eight motorbikes going around in a big circular metal cage. Crazy ****. Every time another one came out you couldn't believe ...
... cooked in a brick ovenheated to 475-525 degrees Fahrenheit. How the ovens are heated is again a matter of debate between cooks. The “hung” ovens are generally heated with fruit-wood fires produced from peach, pear trees and the rack ovens are sometimes heated with hardwoods and/or sorghum. The sorghum is very high in tannins and phenols (like tea) and produces a distinctive flavor in the meat. In the hung ovens, the ...