Note: This is a blog post about my six-month journey across India and China. To find out more about why I went on this trip, please read, Next book: From Kerala to Shaolin. In the interest of clarity, I am not publishing this “from China”, but Singapore, where I am back now.
Despite Wudang’s serenity and peacefulness, our week there leaves us quite tired, due to a combination of 12hr days, relentless interviews and photo shoots, mountain hiking and cab shortages. Thus we are glad to board the Sunday morning bus to Xi’an, via Shiyan, the closest big city to Wudang, where we have a one-hour stopover.
Foreigners frequently stumble over the intonations and pronunciations of Chinese words, especially when reading from the “Pinyin” versions, i.e. written in the Latin alphabet. But in that one week, as we are trying to navigate a route out of Wudang, I experience more lost-in translation moments than ever before with “Xi’an” and “Shiyan”.
When I find out that our mainland China trip will begin in Chengdu, I am overjoyed. Before this Kerala2Shaolin research trip, I had visited only a few mainland Chinese cities: Chengdu, Shanghai, Shenzhen and Zhuhai. By some distance, Chengdu is my favourite.
Li Ling, my wife, and I had visited in April 2012. Ling, on her first ever visit to the land of her forefathers, was filled with a mixture of excitement and trepidation, worried about a week of musky hotel rooms, smoky restaurants and squalid, squatting-only toilets.
Deciding on Chengdu back then was easy. Ling wanted to look at animals and I wanted to eat them. Few places attract animal lovers and carnivores so effortlessly: Chengdu is home to the world’s foremost Panda sanctuary; it is also one of Asia’s gastronomic capitals, the centre of Sichuan cuisine. After five days we were smitten, by the comical, goofy pandas, by the irresistible “mala” spice (ma: numbing; la: spicy) and, unexpectedly, by the charming, laid-back people of Sichuan, who seem less interested in China’s hot growth than China’s hot tea. (For a more detailed digression into mala and Sichuanese food, see Culinary post from China: Sichuan)