Blogs from Central Business district , Chaoyang district, Beijing, China, Asia - page 3

Well hello world! Okay..soo, after an eventful summer and and exciting time in Canada, I made my way over to Beijing. A little small detour to Qatar for 12 hours, and a stunning chubby baby to accompany me and my mum on the flight. I'm moving to Beijing for a year, and no plans yet for the future, but what i do know is that i will be working at an architecture firm for at least a while. My mum, horrified by the thought of me moving to China, decided that this is the perfect time for her to travel and go places she had never. It's a great plan. It really is. And her thoughts behind it was "hey! i am going to have a free-of-charge travel guide!". Now what she didn't calculate is that ... read more

I wish I had the ability to read to Chinese. That has to be my next goal in life. If I could read Chinese I could tell you a lot more about the Chinese National School of Administration. But now I am going to have to refer to hearsay. Our Prof. says that CNSA is THE school for top government officials in China. This is where Governors of provinces and top federal government guys get their education. And since China is only as good as its government... I took a walk across campus yesterday to take some pictures. Have a look! Yesterday we had two corporate visits. First, we had three presentations by the President of Royal Bank - China and two of his top executive. I will save you from the details. But it was ... read more

Voici les derniers cliches de notre deuxieme visite a Pekin... Cette fois ci, nous avons pu nous balader dans les Hutongs qui sont en fait les quartiers d'habitations chinoises traditionnelles. Vous y verrez egalement des photos de "gastronomie" chinoise avec le fameux canard laque que tout le monde connait. Ici lorsque l'on sert le "Beijing Duck", c'est tout un art. Le serveur va le presenter a la table et entamer le decoupage... Petit apparte sur la preparation du canard laque... Le Chef va insufler de l'air entre la peau et la chair du canard afin de la decoller du corps. On va y mettre de l'eau et faire cuire le tout. Ensuite, l'eau va s'evaporer, et le canard sera cuit. Ne reste plus qu'a le faire griller! Une fois sur la table, le serveur va decouper ... read more

I just finished a two hour lecture at the Minzu University with 45 minutes after that for questions. There were about 200 students in attendance. It was also translated into Chinese so I actually only worked for half that time. I came up with an entire new lecture which we can use as the basis for the HAR curriculum. I am dead tired and just got back to the hotel. I haven't eaten since lunch and didn't have any breakfast this morning. I meet with Luding Khenpo for lunch at approximately 11:00 tomorrow morning and after that we leave for Wutaishan, a six hour drive. We will be back in Beijing on Wednesday night. I have some running around to do on Thursday and looking at more art. Friday morning I leave early, about 6:00, for ... read more

We have just arrived at our hotel located in Beijing, Chaoyang district. It is a very long day. We woke up early and left Brossard at 5:00 AM. We arrived in Chicago at 8:30 AM local time and took off to Beijing at 13:00. Flying time is about 12:30 going via great circle i.e. GreenBay, Thunder Bay, Hudson Bay, around North Pole, Siberia, Mongolian Plateau, Inner Mongolia and finally Beijing. The plane arrived 45 minutes in advance but the time to clear health check, immigration is about 90 minutes. In fact, when the plane arrived, everybody must stay inside the cabin waiting for 2 Chinese health officers to measure the temperature of each person since they are afraid of H1N1 virus. When we get out there is a girl and a guy waiting for us since ... read more