Gorging In The Three Gorges, Yangtse River
Yichang Travel Blog› entry 19 of 94 › view all entries
June 4th, 2010 – by: Saskia007
Chinese food is surprisingly spicy and after eating at a few different restaurants, I have taken the liberty of writing down some of the delightful dishes you can try. Dishes like:
* Ox Aorta,
* Casserole Seafood Porridge Dragon Emperor,
* Shrimp Porridge Laver,
* Intestinal Sea Water Lobster Sauce,
* Mouthful of Hong,
* A Delicious Fried,
* Wild Mushroom Dip Examination Paper,
* Dry Pot Dirty,
* Beef He He,
* The Golden Cattle Raising Hell In The Sea,
* Fallopian Tube of Wood Frog Cooked In Asparagus Fern,
* Shark Lips Cooked In The Ovary and Digestive Of A Crab
Surprisingly I haven’t sampled any of these, but I did try a dish called Surface Point Staple, which was similar to a spring roll (of course!).
Anyway, enough about my stomach, and how nice it is to have some food in it and back to my adventure…..
The overnight train to Xi’an was long, and after arriving at 6am we hit the ground running and visited the Terracotta Warriors (actually out of Xi’an and in a place called Lin Tong which is about 30 minutes drive away). The statues are located in three large pits scattered around the complex, with Pit 1 being the most impressive and largest. Now housed under aircraft hangers, the warriors are no longer coloured due to the paint oxidizing with the air, but nevertheless, they are still magnificent and scary.
The soldiers were constructed for Emperor Qin’s (the first Emperor of China who united the warring states under his leadership) mausoleum in 216BC and were rediscovered in 1974.
An interesting fact I learnt whilst at the site, the weapons were all coated in Chromium Plating, which made them sharp and could inflict the utmost damage on their enemy. This plating had not been invented by the west until the 1930’s, some 2000 years later!
So now I’m cruising, going upstream from Yichang to Chongqing through the Three Gorges Hydropower Project. I got to venture out and see the site this morning and whilst I’m not entirely sure about the construction of this controversial dam, it is an engineering feat, which is amazing to behold.
So now I’m heading up the top deck, to enjoy the up close and personal view of the locks as we pass through. I may even take up my newly favourite drink I’ve discovered - Coconut chunks in Apricot Flavoured Nectar. No doubt I’ll need to come up with a terrific Chinese styled name ….. Coconut Snot Blocks in Flowery Princess Love Juice. Gosh, I’ve missed my calling - I should be writing cookbooks! Ganbei from the Yangtse River.
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