Travel and Tourism


A guard outside the Forbidden City.

I shot this with my D50/300 mm during my first trip to Beijing. Although I’ve come back to it often, this is the first time I’ve posted the picture. I’d shot it in such a way that the brim of the hat was touching the right side of the frame (as it still is), but had a lot of room at the back and top of the image, and that just didn’t feel right.

Today I cropped the image so that the hat was touching both the top and left of the image, and brought the bottom up so that the knot in the tie was just visible, and it seems to work.

So, there you have it… attention.

The Week Before Spring Festival Begins

I really like the week before Spring Festival begins. Hundreds of thousands (if not over a million) people have left the city on their way back to hometowns to be with family. As a result, pedestrian and car traffic seriously diminish. Sounds in the city change as well, taking on a more vacant tone.


Dragon Claws

Detail from one of two dragon pillars outside the Tiananmen Square entrance to the Forbidden City.

A picture of one of the pillars, taken by Sidney D. Gamble and dating from 1917-1919, can be found in the Duke University Libraries here.

Kitchen View

Another restaurant along the East Third Ring Road.

This one specializes in Guangzhou Roast Duck.

Guangzhou is more known for Roast Goose.

From the look on my wife’s face as she read the sign, the old Beijing people that she is, I am very doubtful we’ll ever set foot inside the restaurant.

In the upper right-hand corner is a neon sign for the Beijing Youth Daily.



Another Face

Also taken inside the Round City at Behai Park.

Although Behai Park has many beautiful places to visit (take a look at the above wiki link), it often gets missed by tourists wanting to see some of Beijing‘s more famous attractions. Not that I’m complaining.


Selling yogurt on a hot August day

Yogurt in Beijing is often sucked through a straw rather than eaten with a spoon. It is a more liquid than what is offered in the US. My favorite type is served in a chilled clay mug, covered with a white piece of paper with an imprint of a cow on it, and sealed with a rubberband. You stick a pointy straw through the paper right there are the booth, drink the yogurt, and then leave the container behind.

The ones being sold here are in disposable packaging, with plastic containers and tinfoil lids.