It’s not good when your wake-up call arrives at 4:15. But we made it to the airport and through the craziness of checking in with time to spare. Arrived at Shanghai’s smaller domestic airport on the first day that the new wing of the terminal was being opened. Wow, another spectacular place and everything worked even on the first day. We stopped for lunch on the way to our hotel and many of my fellow travelers are desperate for some American food. I find it odd that people didn’t anticipate eating Chinese food at every meal for the week. I think the food is quite good and there’s a tremendous variety since we are served family style at tables with giant lazy susans. But Chinese breakfast on the plane was a challenge. Congee is sort of like thin oatmeal, but made from white rice instead of oats. That was served with a sealed plastic pouch of pickled vegetables and a dark brown hardboiled egg. I think it was a duck egg boiled and then soaked in tea. The roll was filled with sweet bean paste. Not what we’re used to, but a new take on the breakfast of champions.
More later.
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