Bust of Ip Man, Bruce Lee’s shifu, in Foshan, Guangdong
When we try to leave Sichuan for Guangdong (Canton), Jeffrey Chu, my Shanghai-based Taiwanese-American friend, Kirit Kiran, the Delhi-based photographer, and I are faced with the contemporary traveller’s worst scheduling nightmare: the Chinese national holidays. Our journey comes near the end of the weeklong holiday around October 1st, the national day of the People’s Republic of China, when in 1949 Mao Tse-Tung declared that “The Chinese people have stood up!”
There is certainly a lot of standing to be done. We stand in Emei, as hordes of domestic tourists—some with walking stick and camera, others dressed to the nines—flood the usually peaceful Emei shan, mountain. When we reach Chengdu, we stand outside the quaint boutique hotel I booked through booking.com; they are overbooked, and don’t have a room for us, and so after two hours of calling around they find us another hotel thirty minutes away.
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)