Beijing’s top tourist attractions, from the old standbys to the hidden gems
Posted: September 30, 2026 Filed under: Discovering China, Dunham's Discourses, Uncategorized | Tags: Asia, Beijing, Beijing tourism, Beijing Zoo, China, China tourism, Forbidden City, Great Wall, history, Lama Temple, pandas, Summer Palace, tea, Temple of Heaven, Tiananmen Square, travel, Yuanmingyuan Ruins Park, Zhoukoudian Leave a commentBy RICK DUNHAM
In more than 13 years in Beijing, I’ve visited just about every museum I could find. As a history major and a journalism professor, I’ve explored dozens of sites with ties to Chinese history and some that even pre-date modern humans. I’ve hiked the Great Wall 40 times, from its western terminus in Gansu province to the Yalu River bordering North Korea.
I’ve seen domestic tourism explode in China and the number of museums in the nation more than doubled. Visiting cultural sites “has become trendy among citizens in Beijing,” says Yin Li, secretary of the CPC Beijing Municipal Committee. Tourism is a much more user-friendly experience today than it was a decade ago, from ubiquitous QR codes to more modern toilet facilities.
Beijing boasts hundreds – yes, hundreds – of museums, cultural attractions, parks, historical sites and other locations for visitors to see. As Irina Bokova, former director-general of UNESCO, said recently, “the city bears witness to more than 3,000 years of cultural history.”
There’s no way to see it all in a short visit. Or even if you are here for a year or two. But try to pack in as much as you can in whatever time you have. Here are some of the best tourist opportunities Beijing has to offer.
The Core Four
I hope this guide will help you to prioritize your adventures in China’s capital city and environs. It’s a wonderful place to explore. Enjoy!
These are the Beijing tourist attractions that every visitor must see. If your family is visiting, take them there. If someone has just two or three days in town, figure out a way to squeeze all of these in.
The Great Wall
Photo by Rick Dunham
The Forbidden City
The Summer Palace
The Temple of Heaven
Memorable sites you don’t want to miss
Everyone has to make choices. You can’t see everything. But there are some places that you should try to find time to see, whether your visitor is here for four days or three months.
Many of these memorable sites can be combined with the must-see sites on a single itinerary. Yuanmingyuan is close to the Summer Palace and can be visited together in an outing. The same is true of the National Museum, Tian’anmen and the Forbidden City (admittedly, a very long and intense day). And the Beijing Zoo, with its delightful pandas, is a short subway ride away from the city center.
Yuanmingyuan Ruins Park
The ruins of Yuanmingyuan are one of the most stunning parks in Beijing. They range from traditional Chinese architecture of the Ming era to Italian-Chinese fusion palaces of the 18th century. All were destroyed by British and French invaders. (Photo by Rick Dunham)
The National Museum
Tian’anmen Square
Lama Temple (Yong He Gong)
The Beijing Zoo
Highly recommended half-day trips outside of the city
If you have access to an automobile, or have enough spending money to rent a driver for a few hours, these historically significant sites are well worth your time.
Marco Polo Bridge (Lugou Qiao)
Anti-Japanese resistance museum and Wanping walled town
Zhoukoudian (Peking Man caves, park and museum)
Ming Tombs
A historical photo of the Ming Tombs, circa 1950s.
Jiaozhuanghu tunnels and exhibit
The Second Tier — but still first rate
Everyone has to make choices. These are all great options, if you have time to visit. Look at a map and try to cluster as many sites that are in the same general vicinity as possible. For example, you can visit Jingshan or Behai after a trip to the Forbidden City. Or combine the Bell and Drum Tower with a visit to Houhai for food, recreation or tourism.
The Bell Tower and Drum Tower
The Drum Tower between the fall of the Qing Dynasty and the Japanese invasion.
Jingshan (Coal Hill)
Beihai Park
Olympic complex
Military Museum
A young boy practices on a jet aircraft simulator at the Military Museum. (Photo by Rick Dunham)
Hidden Gems
These stops are not in many tour books. But they are all memorable.
Beijing Ancient Observatory
Beijing Ming City Wall Ruins Park
Confucius Temple
Photo by Rick Dunham
Paleozoological Museum of China
The universities: Tsinghua and Beida
Photo by Rick Dunham
Tea tours
Hutong tours
New and Nice
Beijing has been on a museum building binge in recent years as the ruling Communist Party underscores Xi Jinping’s theme of “the great rejuvenation of the Chinese nation.” Among the results are some interesting new museums that showcase Chinese traditional culture, historical accomplishments and modern might.
Museum of the Communist Party of China
Chinese Traditional Culture Museum
The Grand Canal Museum
Hiking and outdoor activities
Chinese families love to spend weekends outdoors. Older people spend much of their leisure time in the city’s plethora of parks. Young couples also stroll through the romantic and beautiful surroundings. Whatever your mood, there is a park for you. Whether you are seeking flowers, or a challenging hike, or 50 kinds of bamboo – you can find it somewhere in the Big City. Sometimes it’s free. Otherwise, the entry fee is inexpensive.
Purple Bamboo Park
More than 50 varieties of bamboo are on view at Purple Bamboo Park, located near the zoo. The purple bamboo is the most famous, of course. The yellow duck boats are a favorite for visitors.
Fragrant Hills (Xiangshan)
Olympic Forest Park
China National Botanical Garden
This massive park is known to many locals as the Beijing Botanical Garden. (Photo by Rick Dunham)
Ritan Park (Temple of the Sun)
Popular with younger people
Several zones in Beijing are particularly popular among younger people for their combinations of culture, restaurants, art, entertainment, bars, diverse nightlife, and, yes, even some museums tucked away for further exploration. Many of them are near hutong neighborhoods, which add to their charm, though they can cause you confusion and minutes lost while looking for your destination.
Houhai
Sanlitun
Sanlitun, with its alleys, hutongs and gleaming glass shopping malls, is the social center for young professionals, students and the diplomatic set.
Wudaokou
798 Art District (Dashanzi)
An old warehouse area has been transformed into the funky arts district. For a quarter-century, it is the closest thing Beijing has to a Bohemian quarter, with galleries, cafés and gathering spots for the intellectual set, both Chinese and expat.
Your top tourist attractions in Beijing?
Do you have any more tourist destinations you’d like to add to the list? Please post a comment and explain why you would add your favorite place to this compilation.
A culinary tour of China: 20 regional dishes you shouldn’t miss
Posted: September 28, 2026 Filed under: Discovering China | Tags: China, Chinese cuisine, cooking, Dim Sum, food, Jiaozi, Kung Pao Chicken, Peking Duck, Regional Cuisine, travel, Zongzi Leave a commentBy RICK DUNHAM
When you arrive in China for the first time, you may be dazzled by the skylines, the pace of life or the language. But one of the most unforgettable parts of the experience will be the food. China’s culinary landscape is as vast and varied as its geography, with each region boasting dishes that tell a story of history, climate and culture.
To help you make the most of your time here, we’ve curated 20 essential Chinese dishes every international student should try — from fiery Sichuan classics to delicate Cantonese dim sum, from comforting northern noodles to street snacks that capture everyday life.
🥟 1. Xiaolongbao (Soup Dumplings) — Shanghai
These delicate steamed buns burst with flavorful broth the moment you bite into them. Traditionally filled with pork and a cube of gelatinized stock that melts into soup as the dumpling steams, xiaolongbao are a Shanghai institution.
How to eat: Gently lift one with chopsticks, place it on a spoon, puncture the skin to let the soup cool, then sip and savor.
Where to find it: Nanxiang Mantou Dian (南翔馒头店) in Shanghai’s Yu Garden is the birthplace of this delicacy.
🍜 2. Lanzhou Lamian (Hand-Pulled Noodles) — Gansu / Northwest China
A masterful performance meets a hearty meal. Watch chefs rhythmically stretch dough into strands of noodles with perfect elasticity. The noodles are served in a clear beef broth with slices of meat, daikon radish, chili oil and fresh herbs.
Why it’s special: Every bowl is handmade. The texture is unbeatable.
Budget tip: You can find authentic Lanzhou lamian shops in nearly every Chinese city, including one just outside the main gate of Tsinghua University in Wudaokou.
🌶️ 3. Mapo Tofu (麻婆豆腐) — Sichuan Province
A fiery combination of tofu cubes, minced beef or pork, fermented bean paste, chili oil and Sichuan peppercorns that create the famous má là (numbing-spicy) sensation.
Cultural note: The dish was named after a pock-marked (ma) woman (po) who first served it in Chengdu in the 19th century.
Best enjoyed with: Steamed rice and an adventurous palate. Many students opt for beer, as well.
🦆 4. Peking Duck (北京烤鸭) — Beijing
This imperial dish dates back to the Yuan Dynasty. The crispy skin, tender meat and rich aroma make it a must-try. Diners wrap slices of duck, scallions, cucumber and hoisin sauce in thin pancakes.
Where to go: Quanjude (全聚德) or Da Dong (大董) in Beijing are legendary spots. There is a Quanjude in Tuspark near Tsinghua’s South Gate.
Cultural tie-in: The meticulous preparation of Peking duck reflects the precision and artistry that define Chinese haute cuisine.
🍚 5. Yangzhou Fried Rice (扬州炒饭) — Jiangsu Province
Colorful, balanced and fragrant, this fried rice features diced shrimp, char siu (barbecued pork), egg and vegetables.
Why it’s beloved: A showcase of how simple ingredients can become a work of art through precise cooking.
Try it at: Any local restaurant or university canteen — it’s one of the most universally loved dishes in China. If you have time, make a pilgrimage to Yangzhou for the real thing.
🍲 6. Hot Pot (火锅) — Chongqing & Sichuan
Eating hot pot is less a meal and more an event. Diners cook raw meats, vegetables, tofu, and noodles in a bubbling communal pot of broth — mild or eye-wateringly spicy.
Pro tip: Pair it with sesame dipping sauce and a cold drink to offset the heat. Water is not an antidote, and tea will be overwhelmed by the hot pot flavors. Beer or sour plum juice are much better choices.
Social note: Hot pot is the ultimate student group meal in China — fun, affordable and endlessly customizable. Remember to start with proteins, move on to vegetables and end with noodles.
🥢 7. Jiaozi (Dumplings, 饺子) — Northern China
A symbol of family reunion during Lunar New Year, jiaozi are half-moon-shaped dumplings stuffed with pork, cabbage, shrimp or chives. They can be boiled, pan-fried or steamed.
When to eat: Anytime — breakfast, lunch, dinner, or midnight snack.
Cultural connection: Folding jiaozi with friends is a cherished Chinese tradition.
🍢 8. Chuan’r (Skewers, 串儿) — Xinjiang Influence, Nationwide
Grilled skewers of mutton, beef, chicken wings or vegetables seasoned with cumin and chili powder — street food at its finest.
Where to find: Outside campuses, night markets or barbecue stalls across China.
Student favorite: Cheap, flavorful and perfect for late-night socializing.
🍰 9. Dim Sum (点心) — Guangdong / Hong Kong
A full dim sum experience includes dozens of small plates — steamed buns, shrimp dumplings (har gow), pork buns (char siu bao) and more — all served with tea.
Cultural concept: “Yum cha” (drink tea) is about conversation and community as much as food.
Best spot: Cantonese restaurants in major cities like Guangzhou, Shenzhen or Hong Kong. Beijing has some highly rated dim sum restaurants. Search carefully. Quality varies the farther you travel from Guangdong.
🥬 10. Kung Pao Chicken (宫保鸡丁) — Sichuan Province
A dish balancing sweetness, spiciness and nuttiness — diced chicken stir-fried with peanuts (Mandarin name: Gong Bao Ji Ding), dried chilies and vegetables.
Fun fact: Named after a Qing Dynasty official, Ding Baozhen (title: Gong Bao).
Modern twist: In China, you’ll find versions spicier and less sweet than those served abroad. Also, less gooey and more nuanced. Also, delicious shrimp and cashew variations.
🐟 11. Steamed Fish with Ginger and Soy Sauce (清蒸鱼) — Cantonese Classic
A dish of pure simplicity: fresh whole fish, lightly steamed and drizzled with soy sauce, sesame oil, scallions and ginger.
Symbolism: Fish (yu) sounds like “abundance” in Chinese — making it a must-eat for festivals and celebrations.
Best with: Plain rice to soak up the aromatic sauce.
Delish fish: If you favor the culinary heat of the southwest, try the spicy whole fish boiled in beer from Guilin or Sichuan’s whole fish poached in dried red peppers.
🧄 12. Biangbiang Noodles (Biángbiáng面) — Shaanxi Province
These “belt noodles” are wide, chewy ribbons topped with chili oil, garlic, vinegar and bits of pork or egg.
Name trivia: The character for “biáng” is famously complex — with more than 50 strokes.
Experience: A rustic, hearty favorite from Xi’an that fills both the stomach and soul.
🍍 13. Yunnan Pineapple Rice (菠萝饭) — Yunnan Province
A vibrant tropical specialty from China’s southwest, pineapple rice combines sticky rice, fresh pineapple chunks, raisins and sometimes coconut milk — all steamed and served inside a hollowed pineapple.
Flavor profile: Sweet, fragrant, and slightly tangy.
Cultural note: Reflects Yunnan’s ethnic diversity and Southeast Asian influence.
Perfect for: A colorful treat when you want a sweet dish that’s still distinctly Chinese.
🥠 14. Zongzi (粽子) — Dragon Boat Festival Special
Sticky rice dumplings wrapped in bamboo leaves, filled with savory pork, egg yolk or sweet red bean paste.
Seasonal note: Eaten during the Dragon Boat Festival (usually in June).
Story behind it: Honors the ancient poet Qu Yuan, whose unjust death inspired villagers to throw rice into the river to feed his spirit.
🍠 15. Sweet Potatoes (烤红薯) — Street Snack, Nationwide
Especially in winter, the smell of roasting sweet potatoes wafts through city streets.
Vendors cook them in metal drums — warm, caramelized and naturally sweet.
Student tip: A perfect snack between classes on a chilly day. You can get them just outside almost every Tsinghua campus gate.
🐔 16. Da Pan Ji (大盘鸡, Big Plate Chicken) — Xinjiang
Originally from the Uyghur region of Xinjiang, this hearty dish combines chunks of chicken, potatoes and bell peppers simmered in a rich, spicy sauce. Traditionally served on a large platter over wide, hand-pulled noodles (belt noodles), it’s a filling meal perfect for sharing. It’s one of the signature dishes of the Uyghur restaurant a few hundred meters northeast of Tsinghua’s main gate.
Why it’s beloved: A fusion of Han and Uyghur influences — mildly spicy, aromatic and comforting.
Best eaten with: flat noodles (latiaozi 拉条子) that soak up the savory sauce.
🍡 17. Tanghulu (糖葫芦) — Beijing Snack
A skewer of candied hawthorn berries (or other fruits) coated in a shiny sugar glaze.
Where to find: Sold by street vendors, especially in northern cities in winter. It’s ubiquitous in Beijing, but is especially beloved in Houhai and the Fragrant Hills areas.
Why try it: The sweet-sour combination is unlike anything in Western desserts.
Stir-Fried Morning Glory
Guo Bao Rou
Stir-Fried Morning Glory and Guo Bao Rou (Images by Chat GPT)
🥬 18. Stir-Fried Morning Glory (空心菜) — Southern China
Also known as water spinach, this dish is stir-fried with garlic and chili. Simple, healthy and bursting with freshness.
Nutritional note: A great vegetarian option after days of meat-heavy meals.
Common sight: Served alongside rice or noodles in almost every small restaurant.
🥯 19. Jianbing (煎饼) — Tianjin / Northern Street Breakfast
A savory crepe made with wheat and mung bean flour, spread with egg, scallions, chili paste, coriander and a crispy fried cracker (bao cui).
Why students love it: Cheap, portable and customizable — China’s answer to the breakfast burrito. You can get great ones on Chengfu Lu south of the Tsinghua campus and surprisingly good ones in the Zijing canteen.
Fun fact: There are now jianbing food trucks in New York and London run by Chinese expatriates.
🐖 20. Guo Bao Rou (锅包肉, Sweet and Sour Pork) — Dongbei / Northeast China
A famous dish from Harbin, Guo Bao Rou features thin slices of pork loin coated in a light batter, deep-fried until crisp and glazed with a sweet-and-sour sauce that’s lighter and fruitier than Cantonese-style sweet-and-sour pork.
Why it stands out: Unlike southern versions, Dongbei chefs use potato starch for the batter and vinegar for balance, creating a crisp texture that stays crunchy even after saucing.
Best enjoyed with: Plain rice and stir-fried vegetables — a perfect comfort meal for cold northern winters.
Fun fact: It was invented in the early 20th century by a Harbin chef named Zheng Xingwen for visiting Russian guests, combining Chinese and Western tastes.
🌏 Beyond taste: The cultural experience
Trying Chinese dishes isn’t just about eating — it’s about understanding. Each dish reveals something about China’s geography, history, and diversity:
- North vs. South: Wheat-based noodles in the north, rice and seafood in the south.
- Spice vs. Subtlety: Sichuan’s bold heat versus Cantonese balance and freshness.
- Street vs. Imperial: The democratic charm of chuan’r stands beside the artistry of Peking duck.
Eating your way through China is a journey of discovery — of regional identities, communal dining culture and shared joy around the table.
So next time you head out with classmates, don’t just reach for the familiar. Dive into the unknown. Order that fiery Sichuan dish, that mysterious dumpling, that plate of spicy crayfish. You’ll not only find incredible flavors — you’ll experience the essence of China itself.
📍 Quick Guide: Regional Highlights
| Region | Signature Dishes | Flavor Profile |
| Beijing / North China | Peking Duck, Jianbing, Jiaozi | Savory, hearty, wheat-based |
| Dongbei / Northeast China | Guo Bao Rou | Crispy, sweet-sour, bold flavors |
| Sichuan / Chongqing | Mapo Tofu, Hot Pot, Kung Pao Chicken | Spicy, numbing, aromatic |
| Xinjiang / Northwest China | Da Pan Ji, Chuan’r | Spiced, meaty, halal influence |
| Canton / South China | Dim Sum, Steamed Fish, Ma Lai Gao | Fresh, balanced, delicate |
| Yunnan / Southwest China | Pineapple Rice | Tropical, fragrant, Southeast Asian influence |
| Jiangsu / Eastern China | Yangzhou Fried Rice | Refined, colorful, umami-rich |
🧭 Tips for International Students Exploring Chinese Cuisine
- Start local: University canteens often offer regional specialties at low cost.
- Go with Chinese friends: They’ll introduce you to hidden gems and explain ingredients.
- Don’t fear spice: “Mild” in Sichuan still means hot — but your tolerance will grow!
- Learn some food words: Being able to say bù yào là (不要辣, “no spice”) or dà là (大辣, “extra spicy”) can save you surprises.
- Use delivery apps: Meituan and Ele.me are great ways to explore local food from your dorm.
- Be adventurous: Every province has a signature — keep a food diary or social media photo log of your culinary discoveries.
What traits are peculiarly American? A U.S. expat reflects.
Posted: December 21, 2019 Filed under: Discovering China, Dunham's Discourses | Tags: AliPay, basketball, beer, Beijing, Binge-watching, China, Christmas, Electoral College, food, football, ice hockey, Kardashians, National Football League, NBA, NFL, NHL, United States, WeChat 3 Comments
Only in America: Even Santa totes a rifle.
It’s time for Christmas holidays with the family in America. After working and living in China for six and a half years, I now experience culture shock each time I return to Washington.
Empty sidewalks. Empty subways. Clean air. Polite people. Polite drivers. (Yes, by Beijing standards.)
I also appreciate those American characteristics that are so deeply ingrained that I can’t change, no matter how hard I try to adapt to my surroundings in Beijing. Here is a list of some of those American traits that give me reverse culture shock – and some I can’t shake.
- American food portion sizes are obscene. The steaks are enormous. And so are the plates. No wonder people eat so much. No wonder we’ve become a super-sized society.
- Americans eat way too quickly. Maybe it’s the chopsticks that have slowed me down. But I seem to be the last person finished with my meal each time I return to the U.S. Eating slowly improves digestion and helps you lose weight. Another reason there are so many obese Americans with heartburn.
- Most of the world doesn’t share America’s obsession with junk food, fried food and gloppy, sweet sauces. I have to admit it: I love good French fries (especially in Belgium). But do we have to eat everything fried, or cooked in/with bacon.
- Americans are impatient. We want what we want when we want it. We don’t like to wait in lines. We like our customer service to be friendly. (But not too “have-a-nice-day” saccharine.) Basically, we want service. Most of the world isn’t like that. They wait in lines. In England, the queue up. They don’t complain. I’m American. I complain. I can’t help it.
- Guns. Rifles. Machine guns. The rest of the world will never understand the fascination of so many Americans with weapons of death and destruction. Try explaining to Chinese (or Europeans, or Africans) why the U.S. Supreme Court says Americans have the right to own and use assault weapons. You can talk about the Founding Fathers and the anger at British soldiers for billeting themselves in private homes. You can talk about militias and suspicion of too much government power. Almost nobody agrees.
- American football does not translate. While NBA basketball enjoys a rabid following in China, and the NHL has a modest cadre of ice hockey fans, the National Football League does not compute. Modern-day gladiators and physical freaks ripping each other’s heads off for the pleasure of the masses and the profits of the few. OK, every society has its peculiar attractions. We don’t eat duck paws or pig’s brains in America, after all.
- The Electoral College just cannot be explained. America is a democracy, right? We tell that to people around the world. But the presidential candidate with the most votes wins? No, she doesn’t. The only things harder to explain than the logic of the Electoral College are gerrymandering and the fact that California and Alaska have the same number of senators. Democracy. In theory: great. In practice, it’s complicated. But better than the alternative.
- What is a Kardashian? The peculiarly American trait of people being famous for being famous is a hard one to explain.
- Binge-watching is unheard of. Most people from most countries don’t sit in front of a screen for days on end and watch a TV series. They find the modern American habit a bit amusing, if baffling.
- More food differences: Americans expect ice in their drinks. Americans expect cold beer. Americans expect free refills on (most) drinks. After six-plus years, I’ve given up ice. But I prefer my beer chilled, not room temperature.
- Americans are caffeine addicts. The morning cup of coffee is American (and European). It’s definitely not Chinese, at least yet. Every visiting professor in my program asks where they can get a morning coffee fix. I now find this American addiction to be amusing. I prefer some nice Chinese tea.
- Americans tip. A lot. And they tip a lot of people. Chinese people don’t tip. Some students of mine, visiting Washington, asked if they had to tip the waiter at a bar-and-grill. After all, the bill already was $30 per person, including tax. Yes, I sternly replied. It’s not optional.
- Americans drive on small errands. In the U.S., people drive to the grocery store, drive to the pharmacy, drive to the library, drive to restaurants. It’s the default means of transportation. I still have to readjust each time I return. I’m so used to jumping on the subway or my bike.
- Americans are very old-fashioned when it comes to paying for products. Cash is almost obsolete in China. Electronic payments via AliPay or WeChat Pay are the norm. Americans use credit cards, many with big annual fees and high interest rates. A lot of Americans still carry cash. How 20th century.
- Americans stubbornly cling to their weights and measures. Almost every country in the world has gone metric. Not the US of A. Every American expat has to translate their heights, weights, volumes and temperatures. Since I’m mathematically inclined, it’s easy. Other Americans just give up. But when they say it’s 32 degrees, they mean it’s freezing. People in China are baffled because they seem to be saying that it’s 90 degrees (Fahrenheit) – 32 degrees Celsius. By the way, I am 168 cm tall.
- You can’t always get what you want. Some food favorites from the U.S. are not popular in China: Bagels, donuts, rye bread, corned beef, cheese, queso, hummus, cream of mushroom soup. We have to be patient and wait for the next trip home.
- Chinese have a different version of Christmas. Yes, there are Santa Clauses, Christmas trees and Christmas songs across China. ‘Tis the season for conspicuous consumption. What’s missing? In a sentence: The Chinese Christmas does not have Christ and does not have a mass. Merry Christmas, everyone!
Do you have any more cultural differences to add to the lift? Post a comment.
Hidden Gems of Beijing: The Ming Tombs
Posted: May 31, 2019 Filed under: Discovering China | Tags: Avenue of the Animals, Beijing, Beijing tourism, China, China tourism, Cultural Revolution, Dingling, Forbidden City, Hidden Gems of Beijing, Jundu Mountains, Li Zicheng, Mao Zedong, Ming Tombs, Mongolia, Nanjing, Sacred Way, Spirit Way, tourism, Wangli, Yongle 1 CommentThe Ming Tombs are often overshadowed on the Beijing tourist trail by the nearby Great Wall, one of the world’s greatest wonders. In the past, en route to the Great Wall, I’ve quickly visited the publicly open parts of the 13 tombs of Ming Dynasty emperors buried in an arc-shaped valley at the foot of the Jundu Mountains, about 40 km north of the Forbidden City.
The second Ming emperor, the Yongle Emperor Zhu Di, decided to build royal tombs in his northern capital of Beijing in 1420 rather than the southern capital, Nanjing, chosen by his predecessor because of its distance from the Mongolian frontier. The tombs themselves have been ransacked and emptied of valuables, starting in 1644 when the rebel army of Li Zicheng’s ransacked and burned many of the tombs as he advanced toward Beijing, where the last Ming emperor committed suicide shortly thereafter. But the glorious structures remain.
Today, there are three public museum sites among the 13 tomb locations. It’s a massive, sprawling complex that stretches over 40 square kilometers. I feel sorry for the tourists who never get to visit the tombs because of the even-more-famous sights to see in Greater Beijing.
Off the beaten path of tourist Beijing, the tombs have their own fascinating history that touches the contradictions of modern (and ancient) China. After the Yongle Emperor built the Forbidden City in Beijing in 1420, he decreed that a burial site be found to house the remains of future Ming emperors. Four years later, his was the first of 13 mausoleums built in a verdant valley beneath the Jundu Mountains, not far from the Great Wall.
The place has been ransacked repeatedly in the six centuries that have followed, most notably during the revolution that preceded the fall of the Ming Dynasty and the Cultural Revolution that followed the rise of Mao Zedong. Its tombs have been raided for political and pecuniary purposes. But its Sacred Way, sometimes known as the Spirit Way or the Avenue of the Animals, remains as a reminder of the permanence of Chinese history, despite its periodic revision.
A final contradiction: A photo of Mao admiring one of the spirit elephants is posted on the Sacred Way, but Red Guards a few years later seized the remains of Emperor Wanli from the Dingling tomb, posthumously “denounced” him and burned his remains, along with his Empress.
Hidden Gems of Beijing: The Ancient Observatory
Posted: April 10, 2019 Filed under: Discovering China, Uncategorized | Tags: Ancient observatory, Astronomy, Beijing, Beijing Ancient Observatory, Beijing City Wall, Beijing Observatory, Beijing tourism, Boxer Rebellion, China Radio International, China tourism, City Wall, dragons, Germany, Greenwich Observatory, Hidden Gems of Beijing, Legation Quarter, lions, Ming Dynasty, Old City Wall, tourism, Ziwei Palace Leave a commentThe astronomical observatory in longest continuous use in the world is …
No, it’s not England’s world-famous Greenwich Observatory, creator of “Greenwich Mean Time.” It is the Ming Dynasty’s observatory in central Beijing. Near the southeastern corner of the old City Wall, the Beijing Ancient Observatory, originally built in 1442, is 233 years older than Greenwich.
The eight sets of astronomical instruments on the observatory’s roof have had a distinguished scientific past. Their design was strongly influenced by the Renaissance in Europe but they have some distinctive Chinese elements such as dragons and lions. The observatory’s treasures were pillaged in the 1900 war by marauding foreign troops retaliating for the lengthy siege of diplomats and Chinese Christians in the nearby Legation Quarter by Boxer cultists and the Qing military. Germany, defeated in the First World War, was the first nation to return the stolen treasure.
Today, the observatory is a small gem for in-the-know Beijingers (and a very few international tourists). There are interesting historical displays in the Ziwei Palace and some fascinating astronomical devices.
Hidden Gems of Beijing: The Old City Wall
Posted: April 8, 2019 Filed under: Discovering China | Tags: Beijing, Beijing Ming City Wall Relics Park, Beijing subway, Beijing tourism, Boxer Rebellion, China, China tourism, Chongwenmen, City Wall, Discovering Beijing, Dongbianmen, Hidden Gems of Beijing, Inner City Wall, Ming Dynasty, Old City Wall, Southeastern Watchtower, tourism Leave a commentThe Great Wall of China is Beijing’s most famous wall. But there’s another not-as-great wall in Beijing that is more relevant to the capital city’s history and culture. The “Inner City Wall” was built in 1419 early in the Ming Dynasty and formed a highly fortified rectangle that stretched for about 40 km around the Forbidden City and the “inner city” of Beijing.
Well into the 20th century, camel caravans would approach the city gates from the Silk Road, and horses (animal and then iron) would approach from the port of Tianjin. Moats surrounded the defensive fortifications, and a series of watchtowers provided housing for the soldiers.
Several of the gates were heavily damaged by troops from eight foreign nations during the 1900 “Boxer rebellion,” but the walled city remained, in its decaying grandeur, until a combination of the Cultural Revolution and the coming of the Beijing subway resulted in the almost-complete destruction of the ancient wall.
Today, few remnants of the old city wall remain (unlike the restored walls of Xi’an and Nanjing). But there is a mile-long stretch from the Southeastern Watchtower near the former Dongbian Gate to the Chongwen Gate that has been preserved as Beijing Ming City Wall Relics Park. The park was created in the early years of the 21st century when the ramshackle residences, with no heating, running water or plumbing, that abutted it were bulldozed and replaced by flowering trees, grass and hiking paths. (The ancient trees from the Ming era remain.) A small museum on the ramparts contains historical photos, an art exhibit and a few relics. You can walk atop a short section of the original ramparts then continue your stroll at street level. Ancient history, hidden in plain sight.
Video: Why the Global Business Journalism Program at Tsinghua is a great choice for graduate school
Posted: January 18, 2017 Filed under: Discovering China, Global Business Journalism, Journalism Training | Tags: Anish Pandey, Beijing, best business journalism programs, best journalism programs, Bloomberg News, business journalism, China, documentary, Global Business Journalism, Global Business Journalism Program, graduate journalism programs, Hang Min, ICFJ, International Center for Journalists, Italy, journalism schools, master's programs in journalism, Media, Min Hang, People's Daily, Sarah Taylor Talaat, Simone Martin, Slovakia, Tendekai Finos, top journalism programs, Tsinghua School of Journalism and Communication, Tsinghua University, United States, Viktoria Fricova, Xinhua News Agency, Zimbabwe 4 Comments
The Global Business Journalism Program is the subject of a documentary film that highlights the program’s unique role in teaching advanced economics reporting skills to Chinese and international graduate students.
The GBJ program, the first graduate business journalism program taught in English on the Chinese mainland, features a rigorous curriculum taught by leading Chinese academics and prominent international journalists.
The five-minute mini-documentary was produced and directed by second-year GBJ student Simone Martin of Italy. It was based on a project he completed for a documentary news course. First-year GBJ student Sarah Taylor Talaat of the United States was the film’s narrator.
2016 GBJ grads Anish Pandey and Jade Ladal
“In its first decade, the GBJ program has been recognized as one of the top international programs in China — and now, students from around the world, together with Chinese students, are learning advanced business writing, corporate strategies, economics, accounting, data mining, multimedia storytelling and other skills,” Talaat says in the documentary.
The film features interviews with current students and GBJ faculty. GBJ student Tendekai Finos from Zimbabwe called the program “an interesting opportunity to learn in China, as well to study in China, where the economy is growing rapidly.” Viktoria Fricova, a second-year student from Slovakia, said she first discovered the program when searching for a high-quality international graduate journalism program. “When I found it on the internet, I knew this was the option for me,” she told the documentarian.
Professor Dunham and GBJ grads celebrate, June 2016
The Tsinghua School of Journalism and Communication will use the documentary to reach out to potential students internationally, to further enhance its reputation in China, and to attract partners and supporters to the program, said GBJ Co-Director Rick Dunham.
“We’d like continue to expand, so that we can be the leaders in training Chinese journalists of the next generation, and become a destination spot for global journalism,” Professor Dunham says in the film.
Launched in 2007 in partnership with the International Center for Journalists and Bloomberg News, the GBJ program has trained more than 400 graduates, many of whom have become journalists at prominent news outlets from Bloomberg to People’s Daily and Xinhua News Agency.
“We wish to welcome the world to join us,” GBJ Co-Director Dr. Hang Min says in the documentary. “We are setting the standard for business journalism education.”
>>> You can also watch the video on YouTube
>> For more information on the application process
>>> Here’s the GBJ website
>>> Here’s how you can begin the application process
2016 graduation festivities
Global Business Journalism Program: Leading the next generation of journalism around the world
Posted: July 4, 2016 Filed under: Discovering China, Dunham's Discourses, Global Business Journalism, Journalism Training, Uncategorized | Tags: Bank of America, Barrows Dunham, Bloomberg News, China, commencement, Cynthia Chen, Gaelle Patricia Chekma, Global Business Journalism, Global Business Journalism Program, ICFJ, International Center for Journalists, Jade Ladal, Jarchine Zhou, Jiao Jie, Jordyn Dahl, Journalism, journalism education, journalism ethics, Journalism Training, Knight Foundation, Media Economics, philosophy, Tsinghua University, Zhou Jaxin Leave a commentIt has been a honor to serve as international co-director of the Global Business Journalism Program at Tsinghua University for the past three years. Here is a transcript of my remarks at the 2016 commencement on June 30:
This is a very special day for all of us. To you, the graduating class of 2016, it is the culmination of a multicultural, global experience that is certain to benefit you personally and professionally. For me, this day is very special, too.
This is the first group of Chinese students I taught at Tsinghua, and you have made this veteran journalist into a better professor and a better person. Jiao Jie, Cynthia, Jarchine. I could go on and on. I have such respect and affection for you. I am so proud of all of you.
This is the first group of international students I interviewed, taught and mentored from beginning to end. Jade: you may not remember it, but I recall asking you in your interview: Who was your favorite character from En Attendant Godot? (I bet you didn’t prepare for that question.)
From the beginning, I can remember being supremely impressed by the qualifications and enthusiasm of Lauren and Gaelle, who have been leaders and high achievers since the day they arrived.
And I can remember recruiting Jordyn as if she were a star athlete in the United States and I were an eager coach. I knew she would be an invaluable addition to our program. Even while she’s still in school, she’s published superb articles in Forbes and Beijing Review, respected global news outlets.
I am honored, on behalf of the faculty of the Global Business Journalism Program and the International Center for Journalists, to congratulate all of you on your successful completion of graduate studies at the Tsinghua School of Journalism and Communication.
You are entering an uncertain world of journalism … of business and economics … of geopolitics and global conflict. I guess any commencement speaker could have said that at any time. But the pace of technological change, the immediacy brought by social media and 24/7 news, and the interconnectedness of the world, have made it easier for human beings to create positive things — or sow destruction anywhere, anytime.
The disruption created by the digital communications revolution has affected businesses from Dallas to Da Tong. In our world of journalism and communication, traditional forms of communication are collapsing – rapidly in America and Europe, more slowly in China. But make no mistake about it, the old world is gone and will never be revived, despite the antediluvian longings of ultranationalists and isolationists and technophobes.
The good news is that there are so many opportunities for people who embrace change and embrace the latest technologies. You are among the fortunate few. You have been trained in the latest technologies, but you also understand the enduring basics of journalism: accuracy, fairness, accountability, ethics and compelling storytelling. The Global Business Journalism program is a combination of a rigorous academic education taught by some of the finest professors in China, and a real-world journalism newsroom where students learn from distinguished journalists from around the world and create professional multimedia projects and data journalism reports.
With the skills you have learned, and the intelligence and drive you bring to your work, I have no doubt some of you are going to be journalism industry leaders and innovators, in China and around the world.
The Global Business Journalism Program is about to begin its tenth academic year this fall. In its first decade — with the support of Bloomberg News, ICFJ, the Knight Foundation and Merrill Lynch/Bank of America — it has brought together students from about 60 countries to experience a diversity of cultures and ideas.
The GBJ program has been indispensable in creating a new generation of business journalists who are reshaping and improving journalism in China. Not only does Chinese journalism benefit from our superbly trained alumni, but international journalism benefits because the next generation of reporters from Cameroon to California have a more accurate and sophisticated view of the Chinese economy and its role in global growth – and an understanding of the highest standards in global reporting.
What’s more, GBJ has created de facto goodwill ambassadors for China in dozens of countries throughout Africa, Asia, Europe and the Americas. It could not come at a more important time.
The journalism industry is facing an era of limits. In the United States and Europe, those limits are mostly economic: the profit imperative at a time of declining revenues, the mistaken choice of click bait journalism over quality. In China, those limits are mostly political.
But neither the journalism establishments of China nor the rest of the world can afford to be reactive. Traditional news outlets, whether in Beijing or Great Britain, are at risk of losing the next generation of information consumers to social media or alternative sources of information. We must – and we will –adapt, to create innovative new ways to share news.
Barrows Dunham, 1947
I would like to close by quoting from my favorite philosopher, who happens to be my grandfather, Barrows Dunham. Seventy years ago, as the world emerged from the destruction wrought by fascists, he wrote in his book Man Against Myth that the peoples of our planet faced “ambiguous gloom, which may perhaps be twilight and may perhaps be dawn.”
Sounds like today. Looking at the pace of change, he wrote in 1947:
“In our day, indeed, events have attained so formidable a tempo that a single lifetime … will seem to contain more than there once appeared to be in history itself.”
Sounds like today.
Every generation sees an unprecedented pace of social change. That is the reality of human accomplishment, and human nature. There are always those who see the dawn and those who see the sunset. In the dawn of our new era, many in our chosen line of work will resist the changes that are needed.
This challenge reminds me of the Season 6 finale of Game of Thrones – specifically, the reaction of the receptionist at the Citadel, who, in response to a message delivered by Samwell Tarly, told our hero: “This is highly irregular.”
“Well,” Samwell responded, “I suppose that life is irregular.”
Indeed, life is irregular. But we can’t respond to occasional irregularities by retreating or taking the safe path. We must pursue the ambitious vision we learned in GBJ.
As all of you know, I am an optimist. I choose to see the dawn. I don’t fear the future, and you should not, either. You are uniquely prepared to be the change – to lead the change – as we approach the third decade of the 21st century.
To quote Dr. Dunham one last time: “Even now, we ourselves are determining the future, not by knowing what it will be, but by conceiving what it can be.”
Congratulations to the GBJ graduating class. Good luck to all of you. Thank you.
Who said it? Xi Jinping or … George Bush, Donald Trump, Ted Cruz, Nancy Pelosi or Henry Kissinger?
Posted: September 21, 2015 Filed under: Breaking news, Discovering China, U.S. politics | Tags: Barack Obama, Bernie Sanders, Binyamin Netanyahu, China, Chinese economy, Chris Christie, Communist Party, Dan Quayle, Deng Xiaoping, Donald Rumsfeld, Donald Trump, Franklin D. Roosevelt, George H.W. Bush, George W. Bush, Hassan Rohani, Henry Kissinger, Japan, Jeb Bush, Jim Mann, John Kerry, Mao Zedong, Margaret Thatcher, Michael Keaton, Mr. Mom, Nancy Pelosi, Pat Buchanan, Paul Prudhomme, peace, Philadelphia Inquirer, Pope Francis, Raul Castro, Rick Perry, Ronald Reagan, Shinzo Abe, Ted Cruz, terrorism, The China Fantasy, United States, Vladimir Putin, Wang Jiarui, Washington Post, world peace, Xi Jinping Leave a comment
Images of Xi Jinping at the Sept. 3 military victory parade were shared around the world. But who is the Chinese leader and what does he stand for?
Chinese President Xi Jinping is coming to the United States, and very few Americans (or even American journalists) know much about the leader of the nation’s most populous country.
With apologies to Vladimir Putin, he has been called the most powerful leader in the world. But what does that mean?
Is Xi a reformer? Is he a hardliner? Is he a step forward, a step back — or both? Is he firmly in control or fearful of rivals within the ruling elite — or both? Is “Big Daddy Xi” widely popular or the beneficiary of a manufactured cult of personality?
As much as I’ve learned about China over the past two years, I still have a lot to learn. For additional background, I recommend you check out my former Philadelphia Inquirer colleague Jim Mann’s recent commentary in the Washington Post:
For American pundits, China isn’t a country. It’s a fantasyland.
In the meantime, test your knowledge of who Xi Jinping is — and isn’t — by taking this news quiz. Which of these statements are from Xi and which are from other world figures? Good luck.
For answers, scroll to the bottom of the post, after the final photo. Click on the quotations to read the original source material.
President Barack Obama and Xi Jinping have been careful to treat the other with respect and discuss fundamental disagreements without alienating the other nation’s leadership.
Who said the following?
1. Japan is “eating our lunch.”
a) Xi Jinping
b) Donald Trump
c) Paul Prudhomme
a) Xi Jinping
b) George W. Bush
c) Donald Rumsfeld
3. “Some foreigners with full bellies and nothing better to do engage in finger-pointing at us.”
a) Xi Jinping
b) Pat Buchanan
c) Chris Christie
4. “America must be a light to the world, not just a missile.”
a) Xi Jinping
b) Barack Obama
c) Nancy Pelosi
d) George H.W. Bush
5. A cooperative United States-China relationship is “essential to global stability and peace.”
a) Xi Jinping
b) Barack Obama
c) Henry Kissinger
a) Xi Jinping
b) George W. Bush
c) Margaret Thatcher
d) Ronald Reagan
a) Xi Jinping
b) Pope Francis
c) Raul Castro
d) Barack Obama
8. “Japan is not being nice to us.”
a) Xi Jinping
b) Donald Trump
c) Franklin D. Roosevelt
d) Theodore Roosevelt
a) Xi Jinping
b) Barack Obama
c) Binyamin Netanyahu
a) Xi Jinping
b) Barack Obama
c) Binyamin Netanyahu
11. “The international forces are shifting in a way that is more favorable to maintaining world peace.”
a) Xi Jinping
b) Shinzō Abe
c) Barack Obama
c) Hassan Rohani
a) Xi Jinping
b) Margaret Thatcher
c) Marco Rubio
d) Ronald Reagan
13. “When did we beat Japan at anything?”
a) Xi Jinping
b) Donald Trump
c) Michael Keaton in “Mr. Mom”
d) The captain of the U.S. Olympic baseball team
a) Xi Jinping
b) Bernie Sanders
c) Mao Zedong
d) Ronald Reagan
a) Xi Jinping
b) Deng Xiaoping
c) Ted Cruz
16. “As Deng Xiaoping said, we must ‘seek truth from facts.’ ”
a) Xi Jinping
b) Barack Obama
c) George H.W. Bush
17. “People should not underestimate me.”
a) Xi Jinping
b) George W. Bush
c) Bernie Sanders
d) Vladimir Putin
a) Xi Jinping
b) Henry Kissinger
c) Jim Mann, American journalist and author of The China Fantasy
d) Wang Jiarui, head of the Communist Party of China’s international department
a) Xi Jinping
b) George W. Bush
c) Dan Quayle
d) Rick Perry
a) Xi Jinping
b) Barack Obama
c) John Kerry
d) Ronald Reagan
Answers below this photo.
XI Jinping is honored in Iowa, where he lived several decades ago.
1.b; 2.a; 3.a; 4.c; 5.c; 6.a; 7.a; 8.b; 9.a; 10.c; 11.a; 12.a; 13.b; 14.a; 15.c; 16.b; 17.c; 18.d; 19.a ; 20.d
Learning about China’s health-care system the hard way
Posted: October 7, 2014 Filed under: Discovering China | Tags: Biking in Beijing, Boris Karloff, Chinese health-care system, hospital, Joan Rivers, Peking University Hospital Number Three, President Barack Obama, socialized medicine, Tsinghua University 2 Comments
Students brought good food and good cheer.
“I did the best I could,” the surgeon said in his best English. He paused, a bit awkwardly, for a few moments then repeated, “I did the best I could.”
I really didn’t want to look. After about an hour of surgery below the right eye, nearly half of my face was covered by a gauze bandage and surgical tape that made me look something like a character in a SciFi flick, “Dr. Frankenstein’s Monster Meets the Mummy.”
Through my out-of-focus eyes, the clock seemed to say a few minutes after one in the morning. It had been six and a half hours since I fell off my bicycle on September 23 in a driving rainstorm on an invisibly slick surface on a dark campus pathway. I fell face-first onto a brick pavement, trying unsuccessfully to break my fall with both hands.
In the tenth floor surgical suite in Peking University Hospital Number 3, I felt even worse than I looked. My broken left wrist was in a newly created, hard-plastic cast. My jammed right thumb was throbbing. My left leg near the knee had been sewn up from what, at first, looked like a war wound after something (I still don’t know what) pierced my skin. My face was lacerated for about 6 centimeters where my glasses frames were thrust into my flesh. I hurt everywhere. I couldn’t see clearly, and I’m not sure if that’s because my glasses were missing or because my head was swirling.
I don’t remember much in the immediate aftermath of the crash except the blood and the pain. Three students came to my rescue and one let me borrow her mobile phone to call my office manager. Somehow, I managed to hobble about 1 kilometer to Tsinghua University’s hospital emergency room, where my experience with the Chinese health-care system began. Two hospitals. Two surgeries. A half-dozen x-rays, a CT scan and a tetanus shot. And some very dedicated, highly skilled doctors who are under constant pressure from seemingly never-ending waves of patients.
Republicans derided U.S. President Barack Obama’s 2010 health insurance law as socialized medicine. Well, this really was socialized medicine, with all of its benefits (universal care, low cost) and its liabilities (longer waits and greater bureaucracy).
®®®®®®®®®®®
I knew I had broken my wrist as I shuffled slowly westward to the hospital over the uneven pavement of Tsinghua’s beautiful lake district, which had become an instant obstacle course of puddles and tree roots. My non-professional diagnosis was quickly confirmed by a battery of x-rays. That was the easy part.
We shuttled up and down the corridors of Tsinghua’s hospital from department to department. The emergency room doctor had me take off my pants to examine the knee area. I’ll never forget the look on his face. Translated into English by my colleagues, he said: “We can’t treat injuries that serious at this hospital.”
One week after the injury.
It is 8 p.m., 90 minutes after the crash. The swelling is getting worse, as is the pain. And I have gotten no treatment, save the tetanus shot.
My colleagues paid the bill for hospital services in cash — under $100 — and called a taxi to go PUH3, one of the biggest — and, I was told, best — hospitals in the capital, with emergency surgeons on duty 24 hours a day.
Arriving at Peking University Hospital Number 3 at about 8:30, I was overwhelmed by the smell of cigarette smoke outside the front door, where nervous relatives of patients — and more than a few doctors — went for treatment of their nicotine addiction.
Inside the hospital, I was overwhelmed by the sea of humanity. There were lines everywhere, as relatives and friends queued up to sign up for emergency appointments or to pay their bills on the spot. In cash.
(Sidebar remark: My three colleagues used up all 2100 yuan they were carrying with them, the equivalent of about $350. I gave them my ATM card and they emptied another 400 yuan from my Bank of Beijing account so we could pay our debts before my discharge.)
The mass of humanity and the slightly aged facility reminded me of Parkland Hospital in Dallas, circa 1978, or an inner-city Washington, D.C., hospital — except that there were no gunshot injuries or knife wounds. I quickly learned that there were many more people hurting a lot more than me. In a strange way, it calmed me down as I awaited treatment.
My injuries were handled one at a time, slowly but surely. First, 20 minutes of knee surgery. I don’t remember anything after my leg was pierced by several needles with anesthetics. Then came the CT scan, followed by a visit to the specialist who crafted a hard plastic cast to protect my broken wrist while leaving me with some limited mobility of the arm and fingers. I remember a brief trip outside in my antique wheelchair — which got stuck in a water-filled rut — as we navigated through the massive hospital complex in a steady drizzle. Finally, the facial surgeon. Under four layers of gauze for an hour, to protect me from infection, I had a nightmarish thought about Joan Rivers as I occasionally struggled for air. I am definitely not getting a face lift in 25 years.
At long last, I was done for the evening. We returned the well-worn wheelchair and got our deposit back. We paid all of the bills, which totaled a bit under $500. I was thinking that the single CT scan would have cost more than that back home in the U.S. of A. I consider my care a true bargain.
The doctors were young. Some seemed harried. All seemed to be quite competent. The specialists were compassionate. Maybe it was because I am a foreigner. Maybe it was because they care about more than paychecks, wrangling with insurance companies, liability lawsuits or golf tee times.
Chinese hospitals underscore the “waiting” in
“waiting room.”
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The news over the past two weeks has been uniformly good:
- I am healing surprisingly quickly. No eye bandage anymore. Hardly any scar. I will not be the next Boris Karloff. I can bend my damaged knee and jammed thumb. The cast could come off my arm in a few more weeks.
- I have had an outpouring of assistance from my students. Twenty-six students volunteered for two-a-day visits for two weeks. They have helped me with meals, laundry and dish-washing. We have had enlightening and stimulating conservations on topics ranging from linguistics to American and Chinese history. If I haven’t told you before, I love the students at Tsinghua.
- My fellow professors have supplied everything from flowers to sweets to wine. My co-director, Hang Min, even sprung me from my apartment to go to a delicious Sichuan restaurant in Zhongguancun. Other angels with cars have included Eunice Song and Jiao Jie’s family.
- I have had time to catch up with family members via Skype. And now that I can type again, I will be able to connect more easily with the rest of my friends. I also can prepare lesson plans and PowerPoint presentations for my classes.
- Finally, I am planning to return to the classroom tomorrow. Because of the Chinese National Day holiday, I only missed one class in both my Multimedia Journalism grad course and my U.S. Media Culture undergrad course.
This is not the kind of adventure I had in mind when I came to China last year. But we all live and learn, and this has indeed been an interesting learning experience.
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