Holiday Inn Xiaoshan Hangzhou
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TripAdvisor Reviews Holiday Inn Xiaoshan Hangzhou
Travel Blogs from Hangzhou
... 1, brilliant, they taste great, they are soft shell crabs and are so moist and tender inside, no wonder they were the most popular thing we saw people eating. In fact, most things here are deep fried, there is squid on sticks again, they look a little like aliens as they are battered before frying as well, then there is the oysters, not deep fried but piled high with chilli, garlic and onions then grilled. There ...
... reserved solely for the Emperor. The leaves should be small and then they are dried quickly by hand in a wok-like pan. Green tea has the most antioxidants. We learned that fermented, or black tea, should be washed first with hot water which is dumped and then new water is added for the brewing. The water should be hot but not boiling. Our guide show the three months of ...
... to the entrance of the park to visit the little stores and get a snack. Bruce and I entered the Lingyin Si temple to see the over 20 metres Buddha built in 929. The whole complex was quite impressive but the highlight o the temple was the huge Buddha. Also quite impressive was the Ligong Pagoda which was built in 625 almost in the middle of the complex. The pagoda was quite small but still neat to see considering how old it was.
... country of their choice and then provided their peers with a snapshot of the culture of the country. In addition to these activities our students performed their much rehearsed chinese song which was well received by the crowd. Later they all danced with the Hangzhou students and enjoyed the festive atmosphere.
Then it was off to sign off ...
... of creating black and oolong teas. This is done by "firing” and hand turning the leaves in a huge, super-hot, metal wok. The farmer gave us a firsthand demonstration of this technique and encouraged anyone interested to give it a try as well. Robert was brave enough to risk burning his hand, and the scrutiny of the entire tour group to roast some tea leaves. He assured me that the wok was indeed very hot!
After our tea processing was complete, we headed back into ...