Closing Out Beijing

Travis Sherwin/Orlando

This being my last post, I’m leaving you with what I’ll remember from the Beijing Olympics.

Of course, I’ll remember meeting America’s medal-winning athletes and their events, but I’ll also remember the incredible people, places and tastes of China.

Starting with what will forever be the image of the Beijing Games:

The Bird's Nest at night

The image I’ve always associated with China:

The Forbidden City

Then, there’s the wonderful Summer Palace. I never knew it existed, let alone that it is so beautiful.

Steps at the Summer Palace

I’ll never forget the food. Including the signature dish of Beijing:

Peking Duck

And, there’s also what I call the Chinese version of fondue:

Hot Pot

I’ll always be fascinated with the way they get around here.

A popular way to travel

Finally, there are the friendships. Like the new one I made with our translator, Mady.

Mady at the Summer Palace

And, the lifelong bonds I’ve made with our team.

The HATV Olympic Team

It’s time to pack and take a much-needed break. See you in Vancouver!

Xie Xie, Zai Jian,

-Travis

The not so subtle differences in China…

Travis Sherwin/Orlando

There are a few subtle differences that really stand out after you spend a few weeks in China.

Let’s start with food. The Chinese really love corn. It’s everywhere. You see people eating it on street corners. You see them eating it while they ride their bicycles. You see it on their vegetarian pizza.

Corn on pizza

Another Chinese favorite – potatoes. Dominos Pizza delivers tater tots; traditional Chinese restaurants have multiple dishes featuring potatoes; and the meals at our workspace always include spuds.

I’ve had baby potatoes, roasted potatoes, sauteed potatoes with leeks, mashed potatoes, potato wedges, potato cakes, baked potatoes, and today’s selection, scalloped potatoes.

Scalloped potatoes

Finally, there’s a subtle difference in the bathrooms here. No paper towels. They use tissues instead. Ever notice how little water is absorbed by a tissue? If you haven’t, try it. The fewest I can get by with per wash is three. Plus, they stick to your hands.

Tissues to dry your hands

Alone, these small items are minor issues. But, day after day, they start making their impact. It will be a long time before I have another potato. I’m off corn for a while, too. And as for tissues, I’m not planning on catching a cold any time soon!

-Travis

I just had one of the best meals since I came to China…

Jaime Brassard/ Berlin VT

and it was Japanese.  Today was very hot, the haze is back, and after 20 days of Olympic craziness, I’m finally starting to wear down.   So after a long day  of walking around, carrying a backpack, a camera and tripod, Aixa and I just wanted a nice meal.  So we went to the Japanese restaurant in our hotel.  We were seated at a hibachi table and the show began.

This was our chef. 

 

 

 

 

 

 

 

Attention Shrimp!

 

 

 

 

 

 

Fried rice

 

 

 

 

 

And some delicious vegetables.  There would be pictures of the Sushimi and beef courses but somehow they disappeared from my plate.

So we got a break, saw a show, and had a meal all at once.  Now I’m ready to go, go, go  for a few more days.

Really?

Banana Flavored Popcorn!

Yikes!

I don’t like popcorn enough to try it. Guess I’ll always wonder!

-Aixa

My Dinner with Bing

Jaime Brassard/ Berlin, VT

Yesterday, after shooting a story in the suburbs of Beijing, Aixa, our translator Mady, our Driver Bing and myself went to lunch.  We told Bing to find us a place, and he did.  It was probably the Chinese equivalent of a dive restaurant.  It didn’t look all that clean or inviting.  There were no pictures on the menus.  But Bing said it was okay, and we trusted him.  And he was right. 

 

 The food was pretty good.  I have no idea what it was called or, really, what was in it, and I had a little trouble with the noodles…

 

 

Mady tried to help  but they were just to long.

 

 

 

 

 

 

 

 

The best part of the meal was the part that Bing ordered.  He asked us if we like potatoes when we ordered.  When we said we did, he pointed to the menu and this is what arrived.

It’s chunks of potato, deep fried, and covered in carmelized sugar.  It sounded weird but it was really tasty.  Bing taught us how to eat it.  First…

Grab a chunk, and pull it free from the mass of potatoes.  In the process, you are supposed to gather up the sugar strings that are formed, and then….

You dip the chunk in water to cool it down.  Due to being deep fried, and covered in molten sugar, these puppies are pretty hot! And finally….

You pop it in your mouth, and burn your tounge, because it really is too hot and you didn’t leave it in the water enough to cool it down.

Ow. 

Still HOT!

But delicious and surely something I never would have tried if I hadn’t come to Beijing.

Natural & Cool.

Jaime Brassard, Berlin VT

It says so right on the bag!  After seeing this, I must make a trip to the grocery store to see what other flavors await.

A day in the life…

From Deirdre Fitzpatrick/ Sacramento:

 

Deirdre Fitzpatrick, Erin McManamon, Domi Domalaog

For those of you who think we lead a really glamorous life in Beijing, this is for you.  

The Hearst Argyle Olympic Team is responsible for doing live reports for nearly 30 stations across the country.

That means each day we spend six straight hours up on top of the Beijing Convention Center going live from coast to coast.

Make no mistake.  We have a good time.

But the day is pretty intense.  And, the food can be …well…judge for yourself.

Lunchtime surprise!

I grabbed a bag of chips at lunch today,  they looked normal enough.  I opened them up, pulled out a chip and it was red. ”Great, Barbeque,” I thought and ate the chip.

No. Not Barbeque….

   

That’s right!  Italian red meat flavor?????? 

 I don’t know what meat it is, but I do know Italian red meat flavor is delicious.