Monday, September 17, 2012

Saturday Day 1 - Shanghai, China

Upon arrival in Shanghai, my brother in law was at the airport to pick us up. Trying to flag a taxi was a chore, the first 2 didn't have room in their trunk!! Since when do taxi's keep things in their trunks?? We hop in a mini van, telling him where we are headed and he said no. He refused to take us, we were not sure why but my brother in law had a few choice words for him, SO the last taxi driver was happy to take us.
Looking out the window of the yellow taxi...buildings on top of buildings, hazy skys, the smell of the air, car horns blaring and the realization that we are in China. Before I know it we are at the apartment complex, quickly getting out, we can't wait to see Elizabeth and the kids.
We stopped outside of the apartment building, to see the kids playing in their complex's pool. They then spot us and out them come, wet hugs for everyone :) They were so excited to see Uncle Dale and Aunt Mackenzie. They wanted to show us how they can ride their bikes so we followed. In the 'commons' area of their apartment buildings, there are several trees and rounded trails for the kids to run and ride bikes. The picture of the bike below is a Wooden Balance Bike. It is very popular there. The kids will only push off with their feet and basically work on balance.

                                             Here are 2 of about 40 buildings of their complex.

                                                     Lukas with Daddy and balance bike

Liesel showing her skills :)

Lukas lost interest in riding and decided to pose for a quick picture.

We then headed inside for dinner. Elizabeth made Jaiozi. Unfortunetly, I did not catch any pictures of this meal!Jaiozi got it's name because they were horn shaped. The Chinese for horn is 'jiao' meaning horn. Jiaozi are eaten all year round, and can be eaten at any time of the day – breakfast, lunch or dinner. They can constitute one course, starter or side dish, or the main meal. In China, jiaozi are sometimes served as a last course during restaurant meals. Typically, they are served in small steamers containing ten pieces each. As a dish prepared at home, each family has its own preferred method of making them, using favorite fillings, with types and methods of preparation varying widely from region to region.

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