Food For Thought

Trip Start Mar 14, 2006
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Trip End Mar 15, 2007


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Flag of China  ,
Tuesday, May 23, 2006

Awaking after a restless night fighting a losing battle against a squadron of mozzies after someone left the room door open resulting in my left shoulder looking like something out of infectious diseases handbook, I'm sure they must have had teeth as big as my leg.

After another usual breakfast I met Martin a fellow Brit from Manchester who had just arrived from Vietnam, well I say just arrived but it took him 10 days to hitchhike from the border, wonder if he knew the bus was only like 7 quid. Anyway he seemed pretty enthusiastic about filling me in with a whole bunch of pointers about my next port of call as well as agreeing to exchange one set of communist leader covered bank notes for another.

I went to pick up my now ready Visa at last, 5 days in Kunming is enough to make anyone want to make a sharp exit, to anywhere. However I would not be leaving straight away though as Lihi and Eidan where due to arrive here tomorrow so we agreed to meet up and I would grin and bear one more night in Kunming for the sake of friends (not just because I had not yet booked a ticket out of here). Speaking of which I headed to the bus station next to get a ticket on the sleeper bus the following night and made sure it was as far forward as I could get after the last bus journeys sardine layout.

Feeling hungry and not being able to decide what to eat I opted once more to test my taste buds as well as my digestive system at the Happy Fish restaurant since it met my three main criteria at that time: cheap, near, loads to eat and cheap, plus the all you can drink free beer never hurts (well I suppose sometimes it does but I'll worry about that tomorrow).

Not being content with the mountain of odd nibbles and obscure morsels piled on my plate I decided against my better judgement perhaps (darn that free beer) to try one of the delicacys on offer. On asking the waiter dude behind the counter what the bubbling pan of meat and sauce was, he pointed to his chefs hat topped head. Wondering if he understood what I was asking (my hand fish movement pulled a blank expression despite its stunning fish swimming replication I thought so knew it was not that at least) he then pointed to a little sign I had failed to notice with the name of the food thankfully written in English on it. Now it could have been a translation thing but from his head pointing I guessed not as I scooped onto my plate a steaming spoonful of "Pork Brain", well we eat Haggis in Scotland I thought so can't be that far removed from it. I'll just say I was glad of the free beer afterwards.
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