Oriental Hotel
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Travel Blogs from Tongxiang
Hund und Katz zum Mittag
... aus Syrien oder dem Irak vom Himmel geholt^^ Nein, gelandet sind wir planmäßig im Emirat Dubai, welches sich in einem schier unendlichen Lichtermeer aus dem schwarzen "Nichts" der Wüste und des Persischen Golfes erstreckte. Nicht zu übersehen war natürlich der 828 Meter hohe Burj Khalifa. Sogar aus der Luft war das Gebäude einfach nur atemberaubend.
Das Flugzeug verlassend hab ich noch eine kurze Briese der 26° warmen Nachtluft aufgeschnappt, bevor es dann ...
The weather is warn warn very comfortable
... the candles burn, the flower opens up before a little firework fizzes and an electronic sounding happy birthday rings out!!!!! We were all cheering and clapping for this amazing candle!! Best ever!! By this stage everyone was pretty buggered and not so keen on a big night but we went and had a drink to celebrate at one of the cool little pubs along the water. Great day was had... Back to shanghai tomorrow and the excitement of another overnight sleeper ...
Tom Warmolts in China
... the night it barely cools down.
It is impossible to see everything China has to offer, and 3 months will never be enough for me but I will try to do and see as much as possible. If you plan on going to China... DO IT! Just make shure you have alot of time and try to visit every corner of the country as not one single province looks alike.
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My God the Chinese know how to PARTY!
This is a top pick!
... initiative!. They had tons of goodies and candy (these kids are in their early to mid 20's now) but we did have a great time for an hour and a half. They still love playing kids games and being young, although their lives are nearly 1/3 finished. I know many Western teachers complain about this, but I like people who fail to become "old and negative", I know many old folks who are still like children and I support this fully. Next ...
Down to the wire..Properly cooked Gumbo recipe.
This is a top pick!
... don't mind it at all.
Then take a 1/4 cup of your favorite cooking oil or even lard and heat it up in a strong cooking pot. Add enough flour or cornstarch, while contantly stirring, in order to make the roux a little thick but keep it thin enough to flow while stirring. Hot oil and flour = "roux". A true cajun will stir the roux for an hour until it turns from white to brown and finally black. But I no longer have the patience. ...
TripAdvisor Reviews Oriental Hotel Tongxiang
