rosy59's Guestbook

Cheers
Good to see you are having a good time in China. How well I remember all the " gangbeis " ! We are looking forward to returning to China in early January for about 6 weeks or so..Take care and enjoy yourself.....SPINDRIFT..

German influences? of course!
\" The Shandong province has a love of bread, steamed bread bun with meals, cake and bread products baked in mobile ovens and these displays. Wonder if this is the German influence in this region?\" --- Shangdong province, actually the entire Northern China, grows wheat, for errrr… 2,500 years to be conservative, being one of the earliest people growing wheat on the planet earth for that matter. And it happens that there are only 1 or 2 ways to make food out of wheat, namely baked or steamed bread, unless you reckon that the Chinese, being unoriginal as they are, must have “deep fired” wheat of course. Yes? If I may stretch your imagination, or common sense, a little bit further with permission, dare I say that it is logical and fair to conclude that when Confucius (a Shangdong native as you might not be aware) and his pals had dinners in somewhere 300 B.C., they ate wheat-based food (aka, baked and/or steam bread), since it was/is the only stable food that the region’s climate allows them to produce, which were mainly baked or steamed, am I correct? Now, unless you have sufficient evidences or some über 6th sense to indicate that Rudolfs and Hermans have been hanging out with and thereby profoundly influenced Wangs and Kongs somehow 2,500 years ago in pre-dynastic China, dare I reckon that narcissistic sense of humour of yours is perhaps not the best you are trying to offer? Oh wait a minute, you just said eels, snakes while insinuating caged squirrels for lunch? To avoid obvious and dispicable double-standard, those MUST be the French influence in the region, let's be honest once shall we?

Thank you
Sounds like you had a really good time. I enjoyed reading your blog - thanks for taking the time to write it. We're off on a P&O cruise in a bit over a week, so reading about yours was very helpful. Tracey.