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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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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