Actually, just got back from a week in bblrrrr cold Perth. But I still have posts & posts of my adoi hot China trip ..
Bused into the walled Xian city from the airport. Walked to our budget hotel. It was RMB150 per night. RM75. A far cry from the published rates of RM2,000 at this palace. However credit to my friend who did the research and booking, it was everything we needed. Clean, safe and with a hard working air-conditioner.


And conveniently located within the busy area of the city. And breakfasts were provided. Ah, breakfasts. Cold dishes of oily greens were served. Believed the greens were boiled then mixed with salt, mild spices and chili oil.
Noticed the other local patrons were enjoying the oily greens with steamed dumplings. Tight dough dumplings. The meagre fillings were sweet lotus paste or red bean paste. Every morning is different but same-same (a lingo describing very minimal variation). Oh how I missed my piping hot nasi lemak or a bowl of steamy noodles. Of course this is just me. The disadvantages of being born with very localised tatsebuds. =,(
No coffee no tea. Hot plain soya bean milk anyone? 2 of us dunked our 3+1 coffee mix into it and wala, a delicious newly discovered beverage was born!
PS. It was summer. Did I mentioned it was summer? Summer in China? Landed right smack in the extreme sunny July summer! A summer so hot that hair fizzles and bottoms sweat. *note to self: Never travel to China during their summer months!!*
So most dishes are either prepared or served at room temperature. These are called cold dishes (len-chai in Mandarin). The initial 6 meals, I tolerated. Then the persistent appearances of sliced raw cucumber and celery tossed in chilli oil got to me. So if the later posts sounds unappetising or sluggish, please understand that I'm a Malaysian who loves hot food served hot even in our all year round hot weather.