Shan Shui Hotel
Travel Blogs from Beijing
During our trip through Egypt and Jordan, our good friend Julie Wong joined us. She recently sent me the following as her "Travel Blog" and we wanted to be sure to include it. She provides some wonderful insight into her experience. We were happy to have her along and to share with her the amazing things we have been seeing and doing for well over …
That was a long flight! We are all a little worse for wear. We arrive at 1:40am Kansas City time. The local time here in Beijing is 2:40 pm. A fourteen hour time difference. I did not sleep much and even those that did sleep did not have good sleep. I watched three movies, read 60 pages, played games, ...
I won't denied that I was scared to walk outside today when I first opened my eyes. The sky was polluted with a lot of smug. That made me listen to music on my phone instead of getting up to study Chinese.
For a while I wasted time until I finally decided to go to 7-eleven to get breakfast. I quickly walked fast to get out of the smug. After returning to my dorm, I worked on my paper that was due Tuesday. I worked on it until I got ...
... for, and received our tickets. I didn't quite have enough cash to cover mine, and I needed to go exchange some money anyway, so we then went to the Bank of China, at their main office.
It's gorgeous, and the air is so...fresh. I wanted to just stay in there and breathe for awhile. I filled out the paperwork, and Ada had gotten a number. So we didn't have to wait long before it was our turn. I was amazed at the efficiency. When I expressed this to Ada, she said ...
... 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 ...
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