We are in Chongqing, China. Chongqing is a mega city located in Western China and was originally part of Sichuan. My husband has been teaching TAFE courses in computing here since 2008. This is our 6th trip to China, 5 times on teaching assignments and once for a holiday. Even when he is teaching we take two or three weeks after his 2 month or 1 month contract to do some sightseeing. We have seen all of the major sights, such as the Great Wall, Forbidden City, Terracotta Warriors and Three Gorges Dam. We have been to the cast country near Guilin. In addition, we have been to less well known places, such as the Jiuzhaigou National Park, which is to the west of Chongqing in a mountainous region.
In all of our travels I have brought along a camera, starting with the Nikon D80, then D90, then Sony NEX 6, then back to a Nikon D5200. For this trip I have brought the Sony A7R, 28-70mm and 35mm lenses, and a new A6000. I haven’t been posting very much because the VPN connection is a little slow and unpredictable. Also, I have to make sure the photos I want to post are on the iPad.
Now I’m not sure if I can post a photo for this blog. But, will give it a go.
2 thoughts on “Blog from Chongqing”
How are you handling the food situation in Chongqing? The last time I was in Chengdu, Sichuan for three days, I absolutely could not handle the heat levels of the spicy local cuisine. I suspect Chongqing’s tastes should be similar. Funny enough, before that trip, I didn’t really crave spicy food. After the trip, spicy food is a regular staple of my diet (albeit still not to the Sichuan levels).
We’ve become fairly accustomed to the local food over the past few years of visiting Chongqing. We can choose food which isn’t spicy, probably partly due to having access to college canteens. They have a huge variety of food, and often you get to add the chilli yourself, or say you don’t want it.
Of course, the traditional hot pot can be very spicy indeed. But it’s not an everyday sort of meal for us when we stay here.
Like you, I have developed a taste for this type of food and find what we have at home very bland.