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April 9, 2014

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Home » Feature » Travel

Pastries aplenty and lots to do

Source: Shanghai Daily | April 9, 2014, Wednesday | Print Edition

Q: Why do you live in Ningbo?

A: I am local and since my parents are here, I do not want to move elsewhere.

Q: What's so special about it?

A: This is my hometown where I was born and raised. I know every corner.

Q: Are there necessities you must take from Ningbo?

A: Cicheng rice cake, which is easy to carry and cannot be found elsewhere.

Q: What advice do you give visitors?

A: Take some vinegar when eating seafood, in case your stomach is not used to it. People with weak stomachs should bring medicine along. (Vinegar can wipe off the raw smell of seafood and help kill the bacteria that may cause intestinal infection.)

Q: What do you suggest visitors see and do?

A: Cycle or walk around Moon Lake; go to Xikou in Fenghua Town to visit the former residence of Chiang Kai-shek; and try the thousand-layer pastry (qiancengbing) and taro. The town is also famous for strawberries, peaches and waxberries. Tour Shipu for seafood, visit Zhoushan to worship Buddha, and visit Dongji Island, the easternmost island of China.

Q: Any local specialties that are must-tries?

A: Preserved crab (qiangxie), preserved small snail (zao niluo), sweet glutinous rice flour balls (tangyuan), bamboo shoots,  yellow croaker, rice cakes and seaweed pastries.

Q: What makes good Ningbo souvenirs for friends and family?

A: Pastries, Ningbo’s specialty, are portable and popular. Fresh seafood or maybe dried seafood, such as dried squid. Only buy handmade, just-cooked tangyuan.

Nationality: Chinese

Occupation: Communications Coordinator of Shangri-La Hotel, Ningbo

Travel experience: Twice a year, once 15-20 days. Not including short weekends.

Objective of travel: To free the brain. To see beautiful scenery and meet like-minded people. I like to be on the journey.

Favorite traveling style: Half shoestring, half luxury. As a hotelier, I stay in nice hotels and sometimes anticipate a fancy hotel destination. But I go shoestring on other aspects such as transport and food. I’m curious and love to try new stuff.

When I finish a journey, I always sort out photos and write some essays.

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