Letter from China: Shaolin and Bodhidharma

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.

Zhang Yong

Zhang Yong, one of the shifus at the Shaolin Temple Wushu Training Center

A continuation of Letter from China: Xi’an and the road to Shaolin

The Shaolin Temple…at last

Two days after reaching Dengfeng, we visit the Shaolin Temple. After paying the RMB100 (US$16) per head entrance fee, we walk through the ticket counter, and soon pass one branch of the Tagou school on our right. We keep walking for another five minutes to arrive at the wushu demonstration centre, which has hourly performances. Even at 9 in the morning, some 30minutes before the first performance, a queue has formed.

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Letter from China: Xi’an and the road to Shaolin

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.

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Chinese Muslim, People’s Park, Xi’an

A continuation of Letter from China: It’s Wu-dang!

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”.

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Letter from China: It’s Wu-dang!

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.

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A continuation of Letter from China: Guangdong and Fujian

Depressed in Shanghai

In early November, I return to China for the last major leg of the trip, a six-week journey—the longest so far—that will take me from Shanghai – Nanjing – Wudang – Xi’an – Shaolin – Weifang – Beijing.

Even though the hallowed Shaolin awaits, I am not looking forward to this trip. I need all my discipline to board that flight from Singapore to Shanghai on Nov 6th.

There are several reasons for this. The first is simply fatigue. After more than four months on the road, having covered more than 15,000km overland, I am just bloody tired. I am tired of searching for cheap hotels and the most cost-efficient overland journey. I am tired of packing my bags every four days and moving to the next place. I am tired of carrying around my voice recorder, camera, GoPro, phone and notebook wherever I go. I am tired of repeating my damn shpeel about Kerala and Shaolin. I am tired of looking at every person on the street as an interview subject. (I want to just look down and walk past you!) And I am tired of watching over my two team-members: as fun and independent as they are, I always worry about them, feeling somewhat responsible for their safety.

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Letter from China: Guangdong and Fujian

Note: This is an on-the-road blog post. To find out more about why I am on this trip, please read, Next book: From Kerala to Shaolin

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A continuation of First letter from China: Sichuan

Ip Man small

Bust of Ip Man, Bruce Lee’s shifu, in Foshan, Guangdong

Buses

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.

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First letter from China: Sichuan

Note: This is an on-the-road blog post. To find out more about why I am on this trip, please read, Next book: From Kerala to Shaolin

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A continuation of Postcard from Tibet: Drinking yak butter tea

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Chengdu streetfood

Chengdu

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)

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